European researchers have found a way to increase the amount antioxidents in tomatoes. By splicing genes from the Snapdragon flower into the tomato, not only do the anthocyanin levels incease threefold, but also turn the tomato purple. The generically modified tomatoes are said to contain antioxident levels that are comporable to bluberries and blackberries.
Source
~ Kin

I was at my friend John’s housewarming party in Brooklyn today.  He had the grill all fired up and the food was delicious.  There was one food item that caught my attention.  It was the purple yam, also known as the Okinawa Sweet Potato.  I was pretty sure it was of the Japanese variety because he [...]