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Biotech and nutrition




I'm a graduate student at UC-Berkeley, looking into the nutritional
implications of biotechnology.  Information, key authors, or pointers to
the literature for the following issues would be appreciated:

o  Nutritional differences between the flavr savr tomato and other tomatos,
rBST milk and other milk

o  As background, nutritional differences between crops grown from
hybridized seeds and from heirloom seeds

o  Nutritional differences between whole foods and fractionated,
reconstituted food products

Thanks for any help you could provide,

Evan Hansen

Energy and Resources Group
UC-Berkeley



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