The basics about Bt brinjal
Bt stands for the bacterium, bacillus thuringiensis. Isolated as early as 1901, it was named after the German town Thuringia. It was found to have an unusual ability — certain strains of B. thuringiensis possess a genetic material that enables them to produce protein crystals (cry toxins) possessing insecticidal properties.
Using genetic engineering, the gene of this bacterium was inserted into a brinjal. The reason Bt.B. was created was due to its innate ability to resist pests. When consumed by pests, the cry toxin is activated in the insects’ alkaline gut and kills them.
Bt brinjal’s planned debut in India made it the country’s first genetically modified crop.
***
Aubergine can make you fat
Just because brinjal is globally popular, doesn’t mean it is the healthiest vegetable in the market. Yes, it is low in calories, carbohydrate and fat. But the spongy texture of this vegetable soaks up fat easily. In fact, a deep fried brinjal soaks up four times more fat than French fries. Hence, the low calorie property may get nullified, if cooked with abundant oil.
Its nutritional profile too is average if you were thinking of using minimal or no oil to cook it. Also, brinjal has a high content of histamines. A feature which causes Oral Allergy Syndrome (OAS), in predisposed individuals. OAS is a type of food allergy, characterised by allergic reactions limited to the mouth, lips, tongue and throat.
(The writer is a clinical nutritionist & founder, NUTREWISE, Nutrition Consulting, www.nutrewise.com)
Raksha A. Changappa
Post new comment