Genetic engineering is used to modify the food we eat. But do we know enough about its effect on us?
For as long as we know, the food we eat is grown in farms and fields by farmers who sow seeds and harvest them every season. Adulterations in food products sold loose, such as pulses or sugar in the local kirana stores, is quite common.
But we never worry about adulterations while buying packaged food from the shelves of our favourite shop. After all, they pass through several quality checks. But a study by Delhi-based non-profit Centre for Science and Environment (CSE) has found that packaged food items have genetically modified (GM) ingredients in them.
Ramdana are the seeds of chaulai or amaranth. These seeds are a good source of calcium, protein, and amino acids and are rich in iron, magnesium, and vitamin A, B, and C. Ramdana is an integral part of Hindu fasting diet. Here, is a summer recipe which is both nutritious and healthy.
The food we eat comes from various sources, among them, plants are the largest group of souces and our primary food producers. Can you think of the food items we get from plants?
Many farmers are eschewing high-yielding hybrid rice for indigenous varieties for their high nutritional value and resistance to changing weather patterns
This member of the cucumber family goes back thousands of years
With her hair neatly oiled and braided, wearing her green-and-white school uniform, Selvi sat on the mat waiting for Amma to get her favourite tiffin of idlis and carrot sambar.
But today, as she waited she couldn’t smell the usual aroma from the kitchen. 'Here you go, Selvi, finish your tiffin and go to school!' Amma placed a plate with idlis and coconut chutney. 'Before you ask me, let me tell you, no carrot sambar...