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Scientists Successfully Decode the Genome of Quinoa (bbc.com)
Gr8Apes writes: Scientists have successfully decoded the genome of quinoa, a hugely popular "super-food" because it is well balanced and gluten-free. They have pinpointed one of the genes that they believe control the production of saponins (bitter toxic compounds that protect the plant from predators) which can facilitate the breeding of plants without saponins, resulting in sweeter seeds without having to process them. The scientists also believe that the genetic understanding now gained will allow them to breed shorter, stockier plants that don't fall over as easily, and that these benefits could be gained without the use of genetic modification. Furthermore, the researchers believe the genetic code will rapidly lead to more productive varieties that will push down costs. "We need the price of quinoa to go down by a factor of five," said project leader Professor Mark Tester, from King Abdullah University of Science and Technology. "If we get to a similar price to wheat it can be used in processing and in bread making and in many other foods and products. It has the chance to truly add to current world food production." The study has been published in the journal Nature.
Quinoa is convenient? How is it more convenient than rice?
I'm the opposite of you, I find Quinoa inconvenient (only because of the price), but is is really tasty. I substitute out about 1/3 of my rice with red/black Quinoa & add 1/3 extra water to the rice cooker & get a lovely rice with different coloured seeds scattered through it, giving it a nuttiness, crunch & depth of flavour you don't get with plain rice.
My pics.
So what? Someone already bred a low saponin Quinoa that immediately harvested by the birds. Maybe leaving in the natural pesticide that is easy to process is a good idea?
If you want nuttiness and crunchiness in your rice, add nuts.
How is it more convenient than rice?
It doesn't taste like glue.
If your rice tastes like glue you are cooking it wrong. Try cooking it in stock or at least toss in a few bullion cubes.
quinoa, a hugely popular "super-food" because it is well balanced and gluten-free
Seriously, wtf? When and why did gluten become an evil boogeyman? Was there a recent research that found gluten causes cancer or something? Or is it just a new age hippie thing?
Gluten is just wheat protein. It's nutritious. It's how Roman soldiers were able to go everywhere and fight because they had a reliable, portable, long-lasting and nutritious food supply. Wheat is actually the first superfood.
Yes a tiny percentage of the population can't eat wheat because of celiac or wheat allergies. So what, peanut allergies are far more common and yet I don't see a lot of anti-peanut crusading.
Costco has really tasty pre-packaged packets of brown rice and Quinoa (under the brand Seeds of Change), that you can heat in five minutes,
I know what you are thinking. Pre-packaged? Brown rice? Quinoa? How could any of that be tasty?
Normally I hate packaged foods myself and always cook everything from raw. I've never liked brown rice, sometimes hated it, and while I like most Quinoa more, I only like it for particular uses.
But for whatever reason, these packets that Costco has are actually really tasty. Somehow the taste of the brown rice and Quinoa mesh together to make something very good, and something you can have with any protein instead of normal rice.
I imagine it's healthier too but I honestly do not care because I just find it tastier.
There's nothing un-pronouncable or strange in the ingredients either - brown rice and quinoa are the first two ingredients and it's just some spices after that.
Cook it in a skillet and it is great. The instructions say without water but I prefer cooking it as is, and you get some nice crunch in it. So tasty.
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Please, stop apologizing for this shit: "and that these benefits could be gained without the use of genetic modification."
A. No it can't, selective breeding and direct genetic modification end up with the exact same result, and are both "genetic modifications" by any reasonable definition of the term.
B. This is exactly the same as saying "and these benefits could be gained without the use of wifi!" or "without the use of satellites!" to make "radiation" schizos or flat earthers feel better about themselves. They don't deserve to feel better about themselves; they're crass, ignorant halfwits and don't need their idiotic beliefs affirmed anymore than they already are. And that goes for the stupid assed "gluten free" thing too. Almost no one on earth has celiac disease, and anyone that does can take care of that themselves.
At no point should scientific results be apologetic, the universe doesn't apologize for existing the way it does, and reporting how it exists should need no apology either.
Simply that some people feel that splicing these unrelated genes into food sources may introduce some poorly understood risk. Further, some feel that not enough research has been done or that the research isn't transparent enough to be comfortable eating those crops.
The process is different from natural cross breeding so it raises more concerns for some.
Try replacing it with medium rare rib-eye. I find the taste improves significantly, and as a bonus you have all this unused, very expensive, kitty litter that your cat can avoid too.
The scientists also believe that the genetic understanding now gained will allow them to breed shorter, stockier plants that don't fall over as easily, and that these benefits could be gained without the use of genetic modification.
I guess plant splicing and selective breading do not count as genetic modification. Who knew? Must have meant direct genetic modification.
That's a workable issue. Plenty of foods have been bred out of more toxic wild ancestors, like the solanine removed from potatoes or the erucic acid removed from canola. Most plants did not evolve to have their roots or leaves eaten; domestication made them favorable to human consumption. Knowing how to make things better is the first step toward doing it.
Saponins I think are less of a concern, since they're usually pretty easy to wash off of commercially processed quinoa. I'd be more concerned with producing low oxalic acid varieties.
Spelled like q-u-i-n-o-a.
Sounds like keen-wah.
Tastes like tiny cardboard balls.
Rice is very water intensive to grow. Quinoa is no where even close.
Harvest the birds too, they'd taste great with a side of quinoa.
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Oh, so to disguise the taste, I have to flavor it with something else?
No thanks.
You're right man, this whole eating food cooked thing is a passing fad
The BBC article isn't clear about it, but the bitter saponins are in tiny, thin shells that are around the individual quinoa seeds. The bad-tasting saponins protect the quinoa from birds.
You can get rid of the coating, but it's messy - the shells go all over the place, and they're hard to clean up. (Maybe I do it wrong.) After you remove the coating, you cook the quinoa, and it tastes good.
You can buy quinoa whose saponins have already been removed (ready to cook), but a box of that quinoa is more expensive.
Scientists Successfully Decode the Genome of Quinoa
Ugh. I know this is a primarily a tech site, but why can't we make more of an effort to use the actual scientific terms instead meaningless stupid phrases.
It's kind of like saying "Company develops new method to talk to computers" instead of "Company develops new programming language, Rust"
"Scientists sequence and assemble the genome of Chenopodium quinoa (aka "quinoa")"
There, much better. Heck, that's lifted almost word-for-word from the actual scientific article, so it's not like it requires a ton of effort.
Additionally... Quinoa is a complete protein, it has all the essential amino acids, you don't have to mix it with a lentil or bean to get a complete protein. This is something important for someone like myself who, for medical reasons, has to limit more meat intake.
Quinoa also fares much better than rice on the glycemic index.
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