Do Apples Need Botox, Too?

Kim Conte
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apple slices

It may sound unbelievable, but a bio-tech company has found a way to genetically "silence" the enzymes that make apple flesh turn brown after it's been sliced. Now, the company is asking the United States Department of Agriculture to approve this new genetically modified apple variety -- called "Arctic" -- saying that consumers are clamoring for a magical non-browning fruit. 

And, here's what I say about the whole thing: Since when are we above using a little lemon juice to keep our apples from turning brown?

I do see how beautiful, pristine white apple slices in a lunchbox are much more appetizing than ones that are all shriveled and brown. However, there's something equally unappetizing about a piece of food that is not allowed to age naturally.

In fact, maybe I'm in the minority here, but I sort of like it when my apple turns brown. That's how I know if it's good and fresh or not. Another way to think about this: Do we really want to give apple-growers, shippers, and grocery stores a way to sell us "Botox apples" -- apples that don't look as old as they really are?

I thought that was the whole point of eating fresh food: We have a limited time to eat it and reap the healthful benefits that are packed inside. This anti-browning technology, though pleasing from an aesthetic point of view, ultimately robs us of knowing when produce is at its peak freshness and has the most nutrients. That can't actually be a good thing, can it?

Would you eat GMO apple that doesn't turn brown?

 

Image via Public Domain Photos/Flickr

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