Image: Chickpeas, by kulecanbazi. Public domain via Pixabay.

Image: Chickpeas, by kulecanbazi. Public domain via Pixabay.

We should all eat more DNA.

Dawn Field, author of Biocode: The New Age of Genomics, says that DNA is everywhere. “There’s DNA in your food. Lots of it. All living things have DNA and humans are designed to eat other life. Therefore, we all eat DNA all day every day – if you have a healthy, fresh-food diet, that is.”

An example is the chickpea. It is a superfood – high in nutrition, low in fat and high in protein.

This is a staple crop across Asia, the Middle East and Africa. Hummus is the Arabic word for chickpeas, which are the primary ingredient in falafel.

Chickpeas are the primary vegetarian dish in India and researchers there have sequenced the genome of 3000 kinds of chickpeas.

It is a crop susceptible to climate change and pests and this genome project is trying to catalog the slight naturally occurring changes in DNA that are responsible for local adaptations and pest resistance in order to possibly be able to increase crop yields in the face of climate change.

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