Home Distiller

I love this story. I've been staying away from red wine for a couple of years now and drinking white which I don't really appreciate -

http://ca.news.yahoo.com/ubc-research-t ... 0-413.html" onclick="window.open(this.href);return false;" rel="nofollow

http://www.carleton.ca/catalyst/2006s/t3.html" onclick="window.open(this.href);return false;" rel="nofollow

Might be a nice addition to our fermentation buckets.

http://www.thebeeressentials.com/yeasts ... ctic.shtml" onclick="window.open(this.href);return false;" rel="nofollow

From the second link..."But van Vuuren says Canadians have been eating genetically engineered foods for years without any problems." There it is, human guinea pigs have unwittingly passed various tests for how many years? 'Problems' are not defined, nor do they matter if they can be denied for many more years than the test period.

Scientists prefer to keep us in the dark becos they need guinea pigs. Food labeling is a huge problem for scientists.

Sorry bd, the main point of your post is better red wine and fewer headaches. I just wish the scientists and the regulators would inform us and allow us the choice whether to be an unpaid test subject or not.

I just wish the scientists and the regulators would inform us and allow us the choice whether to be an unpaid test subject or not.

I totally agree, but this particular bit of genetic engineering excites me a little. But yes, the public has a right to know. There's no two ways about it.