![]() Best of all, all you have to do is toss the sprouts in the simple dressing (that you can whip together in a mason jar) and then let the oven do the rest of the work. The key? A bright and zesty five-ingredient vinaigrette made with Dijon mustard and apple cider vinegar. Now that we’ve established that we are no longer forced to eat this green veggie-and now, we kind of love and eat ‘em willingly-this dijon-braised Brussels sprouts recipe is simple but, more importantly, downright delicious. 3 easy Brussels sprouts recipes to make them taste even better 1. While folks can ultimately argue both ways, scientists have not yet shown that GMO foods are harmful to health, but research is ongoing. The difference? According to researchers, the main variance is that " conventional breeding develops new plant varieties by the process of selection, and seeks to achieve expression of genetic material which is already present within a species." Meanwhile, genetic engineering (when creating GMOs) works primarily "through the insertion of genetic material, although gene insertion must also be followed up by selection."Īnd although GMOs have often received a bad rap, like most things in life, there are two sides to every story, and GMOs are certainly one of them. Rather, the "new" tastier Brussels sprouts we all know and love today, are a result of conventional breeding and Van Doorn's crossbred creation, as we mentioned earlier. After discovering this, the scientist worked to identify Brussels sprouts seeds and varieties with lower levels of these bitter chemicals.Īlthough Rants and Rocks goes on to say in the video that the reason why the once nearly impossible-to-eat bitter sprouts were no longer to be found by the 2010s was as a result of genetically modified organisms (GMOs), this isn't the case. In the 1990s, a Dutch scientist named Hans Van Doorn identified the chemicals that make Brussels sprouts bitter: sinigrin and progoitrin. The result? More Brussels sprouts that were less bitter. Then, Van Doorn bred out as much of the.ick factor.as possible (by using these less-bitter Brussels sprout seeds) and crossbred them with higher-producing varieties. After discovering this, the scientist worked to identify Brussels sprouts seeds and varieties with lower levels of these bitter chemicals. ![]() In the video, they explain that in the 1990s, a Dutch scientist named Hans Van Doorn identified the chemicals that make Brussels sprouts bitter: sinigrin and progoitrin. ![]() That said, the creator behind Rants and Rocks says it’s not a figment of your imagination: It’s real science.
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