Scientists at the University of Illinois have recently created a genetically modified yeast, which is engineered specifically to eliminate aspects of the substance that cause hangovers.
As researcher Yong-Su Jin explains, “Fermented foods–such as beer, wine, and bread–are made with polyploid strains of yeast, which means they contain multiple copies of genes in the genome. Until now, it’s been very difficult to do genetic engineering in polyploid strains because if you altered a gene in one copy of the genome, an unaltered copy would correct the one that had been changed.”
However, now researchers are able tamper with multiple copies of a gene, which allows them to more specifically target components of wine that causes hangovers.
While many consumers may think that this is a great idea, many critics have already come forward to warn of the potential hazards of this concoction. Some have doubted if it will even work, pointing out that hangovers are caused by an inflammatory response, which would not be prevented by removing specific components of the yeast.
Others have warned about the potential unintended consequences that can be set it to motion when the components of wine are tampered with. Many of these arguments are similar to those against genetically modified organisms in general. Researchers have pointed to the lack of knowledge that we have on GMO’s and their effect on cells and DNA.
John Vibes writes for True Activist and is an author, researcher and investigative journalist who takes a special interest in the counter culture and the drug war.
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