• Lots of people spend time worrying about whether their produce is "genetically modified."
The answer is "yes" pretty much every time.
Basically every food you eat has been selectively bred and genetically modified, usually over
hundreds of years.
That's why they're edible and taste good.
If not, they would look and taste very different, and here are 10 examples of how.
10 – Watermelon • Ancient texts describing the watermelon
date back to over 5 thousand years ago.
• The ancient Egyptians began cultivating wild watermelons, even though at the time
they were mostly bitter, hard, and unappetizing.
Ripe melons at the time were yellow on the inside.
• Because they tasted bad, it's widely suspected that the actual water content of
the melons was the primary reason for the melons' cultivation.
They could be stored for a long period of time as a water source.
• It wasn't until about three millennia later that the watermelon was selectively
bred to the point that it was described as "sweet."
• That would also be about the time the melons started turning red, as the gene that
governs the sugar content also turns the melon red.
9 – Avocado • The avocado dates back to prehistoric
times, when animals were a lot larger.
And that's important, because the seed in an avocado is… kind of gigantic.
• Like many edible plants, the avocado survived in the wild by having its seed-bearing fruits
eaten by animals, then pooped out somewhere else where it could grow.
• But there are a small number of animals big enough to eat the avocado – and its
seed – whole.
So it should have died out as Earth's fauna began to shrink down and there were less animals
to eat it.
• Put simply, the avocado should not exist.
And the only reason it does is because humans like them.
The avocado became a staple food in Mexico, as well as Central and South America around
500 B.C.
• At the time, the avocado was more seed than flesh, so they and cultivated and bred
it to make the seed smaller and the edible parts bigger.
8 – Strawberry • The strawberry as we know it is actually
a cross-breed of the Virginia strawberry, and the Chilean strawberry.
• The Virginia strawberry was hardy and grew lots of fruits in any climate, but the
fruits were very small.
• The Chilean strawberry grew large fruits, but could only grow a few berries per plant
and was relatively fragile.
• Both plantswere migrated to France in the 1700s, where they were cross-bred into
a hybrid variety.
That resulting cross-breed is the common ancestor of probably every strawberry you've ever
eaten.
7 – Cucumber • The wild cucumber is related to the domestic
variety… except that the wild cucumber isn't at all edible.
• Wild cucumbers still exist, and unlike their oblong, fleshy cousins that we grow
in our gardens, wild cucumbers are just big, spiky seed pods that are effectively weeds.
There is no juicy flesh in the middle at all.
• The middle of the wild cucumber is four seeds in two pods, held in place by some stringy
vines.
6 – Carrot • Historically, the wild carrot is a tiny,
yellowish-white forked root that takes two years to fully cultivate.
• Through selective breeding and domestication, the carrot is now a huge, single orange root,
that grows annually.
• Without that domestication, there is basically no way humans could actually eat them, as
they were far too small, and the biannual growing season would never have been worth
it.
5 – Pumpkins • Pumpkins are like avocados, in that they
adapted to a world with gigantic mammals roaming around more than 10 thousand years ago.
• Most pumpkins – as well as squash and other gourds – were hard, softball-sized,
and unfit for human consumption at the time.
Many were actually toxic.
Only larger mammals like mammoths could stomach the toxicity.
• Humans actually started cultivating pumpkins as containers and floatation devices.
It wasn't until centuries later that they started breeding the toxicity out of them
and using them as a food source.
4– Kale • Kale, broccoli, brussels sprouts and cauliflower
are actually all descended from a common ancestor – cabbage.
• A wild cabbage grown in Greek and Roman gardens 2 thousand years ago was cross-bred
and mutated into a number of different varieties.
• Cabbages with large flower buds resulted in broccoli and cauliflower.
Genetic changes over time turned cauliflower white, and gave broccoli a long stem.
• Kale results from a mutation in that ancient cabbage that gave the plant long, curly leaves.
Farmers isolated that mutation and started breeding cabbage that showed that particular
characteristic.
• The result of those ancient farmers isolating that genetic mutation was the plant we now
know as kale.
• So technically, kale is, by definition, one of the world's oldest GMO foods.
3 –Grapefruit • The original grapefruit dates back to
Barbados in the 17th century.
The sweet orange and pomelo were both introduced to the region from Asia around the same time,
and they cross-pollinated, creating the hybrid fruit that was the grapefruit.
• But those early grapefruits had white or light pink flesh.Most of the red grapefruit
you eat is literally an INVENTION.
• The "Ruby Red" grapefruit was simply a marketing term, that was granted a patent
in 1929.
• Later versions of the grapefruit were made sweeter and redder by forcefully mutating
them with ionized radiation.
2 - Eggplant • The eggplant – the actual one, not the
emoji – has some pretty uniform characteristics.
It's oblong, dark purple or black, and relatively thick.
• But historically, they used to come in a variety of colors, like white, blue, lighter
shades of purple, and even yellow.
• They were much, much smaller, and they had a "spine" running through the fruits,
not unlike an apple core.
1 - Bananas • Bananas are one of the earliest cultivated
fruits, dating back to about 8,000 B.C.
• And even back then, they knew how to use selective breeding to grow fruits that were
easier to eat.
• See, the wild banana was short, green, and absolutely PACKED with seeds, making it
impossible to eat the way we eat bananas today.
• Through thousands of years of cultivation, the seed content was reduced, and the fruit
size increased, eventually resulting in the bananas we know
and love today.
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