My, but we have grown fond of tinkering with our food.
Our 21st century edibles are awash with low fat, vitamin-enriched, cholesterol-free labels. As consumers demand more and more bang for their grocery buck, it gets ever harder for an unadorned fruit or vegetable to just be. It seems that they must be both new and improved to attract our attention.
Perhaps that’s why scientists at Japan’s Obihiro University have been subjecting potatoes to electric shock treatment.