Could GMO potatoes be healthier than ones we’re eating?

Radio host Lars Larson interviewed Henry Miller, of Stanford University’s Hoover Institution, about the new Innate potato developed by J.R. Simplot.

Earlier this month, the U.S. Department of Agriculture cleared a genetically engineered potato with two innovations that help both consumers and producers: The Simplot Innate potato resists bruising, which makes it more appealing to consumers (even though bruising generally does not impact the quality of the starchy vegetable); and it’s been modified to produce less of the chemical acrylamide when fried. Acrylamide has been linked to cancer in rats although there is no clear evidence that it poses harm to humans.

Miller said the potato has the potential to reduce waste and provide health benefits.

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To read the full, original post: Dr. Henry Miller on some new GMO Potatoes that even the anti-GMO crowd might like…