Lifeboat Foundation

Newly developed technology will determine the sex of each fertilized egg before the chick inside develops – enabling the removal of all male-identified eggs from the hatchery. This will eliminate the industry’s need to heartlessly grind male chicks once hatched.

Did you know? Every year, millions of tiny male chicks are ground up alive or suffocated because they don’t lay eggs. The little guys aren’t considered ‘commercially viable’ to even be raised for meat and, therefore, are brutally killed shortly after hatching.

It’s an unfortunate side effect of the commercial egg industry which few producers are open to talking about. One can understand why, as half of all chicks born into the egg industry are male – creating an enormous ethical issue.

Continue reading “Germany Becomes The First Nation To Ban ‘Chick Shredding’” »

The more crops we cultivate, the less chance our food supply wil get wiped out by a disease.

Out of the more than 300,000 plant species in existence, only three species—rice, wheat, and maize—account for most of the plant matter that humans consume, partly because in the history of agriculture, mutations arose that made these crops the easiest to harvest. But with CRISPR technology, we don’t have to wait for nature to help us domesticate plants, argue researchers at the University of Copenhagen. In a Review published March 2 in Trends in Plant Science, they describe how gene editing could make, for example, wild legumes, quinoa, or amaranth, which are already sustainable and nutritious, more farmable.

“In theory, you can now take those traits that have been selected for over thousands of years of crop domestication—such as reduced bitterness and those that facilitate easy harvest—and induce those mutations in plants that have never been cultivated,” says senior author Michael Palmgren, a botanist who heads an interdisciplinary think tank called “Plants for a Changing World” at the University of Copenhagen.

Continue reading “Want more crop variety? Researchers propose using CRISPR to accelerate plant domestication” »

Meat production gobbles up more than half of all land in use by agriculture. Shrinking this will allow us to restore nature and open up land for recreation and living. Also, the pressure on the tropical rainforests will diminish.

Silicon Valley plant-based beef from Impossible Foods is now in Bareburger at 535 LaGuardia Place in New York, its first chain restaurant.

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BOISE, Idaho (AP) — Three types of potatoes genetically engineered to resist the pathogen that caused the Irish potato famine are safe for the environment and safe to eat, federal officials have announced.

The approval by the U.S. Environmental Protection Agency and the U.S. Food and Drug Administration late last week gives Idaho-based J.R. Simplot Company permission to plant the potatoes this spring and sell them in the fall.

The company said the potatoes contain only potato genes, and that the resistance to late blight, the disease that caused the Irish potato famine, comes from an Argentine variety of potato that naturally produced a defense.

Continue reading “US approves 3 types of genetically engineered potatoes” »

Colloidal particles, used in a range of technical applications including foods, inks, paints, and cosmetics, can self-assemble into a remarkable variety of densely-packed crystalline structures. For decades, though, researchers have been trying to coax colloidal spheres to arranging themselves into much more sparsely populated lattices in order to unleash potentially valuable optical properties. These structures, called photonic crystals, could increase the efficiency of lasers, further miniaturize optical components, and vastly increase engineers’ ability to control the flow of light.

A team of engineers and scientists from the NYU Tandon School of Engineering Department of Chemical and Biomolecular Engineering, the NYU Center for Soft Matter Research, and Sungkyunkwan University School of Chemical Engineering in the Republic of Korea report they have found a pathway toward the self-assembly of these elusive photonic crystal structures never assembled before on the sub-micrometer scale (one micrometer is about 100 times smaller than the diameter of a strand of human hair).

The research, which appears in the journal Nature Materials, introduces a new design principle based on preassembled components of the desired superstructure, much as a prefabricated house begins as a collection of pre-built sections. The researchers report they were able to assemble the colloidal spheres into diamond and pyrochlore crystal structures — a particularly difficult challenge because so much space is left unoccupied.

Continue reading “Researchers coax colloidal spheres to self-assemble into photonic crystals” »

Need a new excuse for not working too late and or studying to hard well you have one as it can create brain damage.

The only organ in our body that ‘thinks’ is often the one we think the least about.

Our brain is the single most important organ in our body, controlling everything we do, from breathing, walking, eating, sleeping, etc. It’s the central processor for all our bodily functions, the part that interprets what we see and hear, smell and taste, and even a place where the chemical reaction associated with love occurs.

Continue reading “10 Dangerous Brain-Damaging Habits to Stop Immediately” »

Sorry, you’re way, way too late as that genie is already in the hands to so many (good and bad) if we were going to control this; were over 2 years too late.

Gene editing could create pest-resistant crops, but it could also create new organisms that threaten humans, according to IARPA.

Researchers at Yale University have discovered that the brain is capable of making fructose – a simple sugar, usually found in fruit, vegetables and honey.

Not all sugars are equal. Glucose is a simple sugar that provides energy for the cells in your body. Fructose has a less important physiological role and has been repeatedly linked to the development of obesity and type 2 diabetes. When there is excess glucose the processes that break it down can become saturated, so the body converts glucose into fructose instead, using a process known as the “polyol pathway”, a chemical reaction involved in diabetic complications. The researchers at Yale reported in the journal, JCI Insight, that the brain uses the polyol pathway to produce fructose in the brain.