Posted on 07/26/2020 2:50:23 PM PDT by ptsal
That’s Minderbinder, thank you.
Indeed! My first thought too.
And everyone has a share.
It will have no effect on the price of cotton fabric..in fact, it just "might" result in more cotton being planted and cause the price to drop.
Most raw ingredients in food can be eaten with minimal processing.
Of course with some things the more you do with it the better it tastes.
No, edible sources for protein I guess is a problem for humans. Cotton seeds can now be used for human consumption, such as cooking oil or in salad dressings, and products like margarine. I reckon human imagination can think of many other ways to utilize it. So it becomes yet another source that can be used to provide protein for humans to consume that is not meat based. But I still prefer getting my protein from meat, like thick juicy steaks. 8>)
I 1976-78, when I was married to a “Tessie” (a student of Texas Women’s University) & she was a FOODS & NUTRITION student, TWU was experimenting with a method to convert cotton seed to a suitable & HIGH QUALITY ingredient for making baked goods.
(She often brought home their “experimental breads” for me to try, so that she could report to the food experimenters abut how well that I believed that the breads/sweet rolls tasted.= Almost W/O exception the breads tasted GREAT but the problem was that the 50% cottonseed flour breads were a DARK “LODEN” GREEN & the 25% cottonseed sweet rolls were sort of a Army-style “olive green” color.)
Note: The BEST tasting bread that I got to try was the 55% cottonseed, 45% wheat flour in the recipe for baked CORNBREAD. = GREAT TASTING but a “medium -dark green”.
Most “guinea pigs” at the TWU exhibit at the TX State Fair, who were offered “samples” didn’t even want to taste GREEN BREAD. - The week after that fiasco, I suggested to Margaret that they DYE the bread a rich/dark brown, that would look quite like PUMPERNICKLE bread.
(When she graduated from TWU & we left Denton that next May, nobody had yet figured out how to either keep the flour from turning GREEN OR how to dye the bread BROWN.)
Yours, TMN78247
I thought cotton was the most chemical intensive crop there is?
Which is exactly the point I was making.
Anything that has to be highly processed before consumption was never meant to be used as food. I’ll pass.
Give the Go Ahead to the cotton seed mills in Lubbock (Texas y'all)?
The Lubbock mills have been processing cotton seed into Crisco cooking oil for many decades.
I’m not a fan of processed foods and I’m certainly not going to be eating cotton seeds anytime soon. The point I’m making is that there’s not a day goes by that the American diet doesn’t consist of Highly processed foods. Whether it was genetically engineered to that point or some other process but it’s in all of our food
I thought it was crickets and locusts that would feed the world.
It’s not in mine. I cut that stuff out several years ago. My families diet consists of natural foods canned and preserved by I and my wife. Since then, my blood sugar has dropped from just under 400 to the the low 100’s to the high 90’s and I have kept off over 80 lbs.
We also have about 6 months supply in our pantry and did not have to worry when everyone was clearing out the supermarkets.
This article was about genetically breeding the toxins out of cotton seed. If there are fruits and vegetables in the United States that haven’t been selectively bred to enhance one trait or another, I’m not aware of what it is. That is what they’re talking about doing in this article. Even the seeds you buy to plant to grow your own vegetables have been selectively bred.
Cotton has never been a source of food. However, if you would check the labels of the processed foods in you supermarkets, cotton oil has been added to a lot of foods such as peanut butter. Deliberating breeding fruits and vegetables for desirable traits is different.
For example, wild strawberries are very small and wild citrus is bitter; these fruits have been bred for larger size and better taste naturally rather than in a lab by genetic manipulation.
The oil contains no gossypol. I suspect the use of cottonseed oil probably dates back to the Egyptians.
And unless I am not understanding the article correctly, selective breeding and crossing was precisely the technique used to develop the gossypol-free seed variety...not gene splicing.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.