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by _0w8t
3120 days ago
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Surely selective breading may bring harm. For example, tinkering with wheat to make it easy to process with machines resulted in kinds where gluten is less tolerant by humans [1]. What is important is speed and scale. I.e. making most plants less nutritional by 5-10% within 50 years is something very new. [1] https://ncbi.nlm.nih.gov/pubmed/20664999 |
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