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By Candice Choi THE ASSOCIATED PRESS

Gene-edited food quietly arrives in restaurant cooking oil

NEW YORK — Somewhere in the Midwest, a restaurant is frying foods with oil made from gene-edited soybeans. That’s according to the company making the oil, which says it’s the first commercial use of a gene-edited food in the U.S.

Calyxt said it can’t reveal its first customer for competitive reasons, but CEO Jim Blome said the oil is “in use and being eaten.”

Less beef, more beans. Experts say world needs a new diet

NEW YORK — A hamburger a week, but no more ‚Äî that’s about as much red meat people should eat to do what’s best for their health and the planet, according to a report seeking to overhaul the world’s diet.

Eggs should be limited to fewer than about four a week, the report says. Dairy foods should be about a serving a day, or less.

Americans, Canadians are warned not to eat romaine lettuce

NEW YORK — Health officials in the U.S. and Canada told people Tuesday to stop eating romaine lettuce because of a new E. coli outbreak.

The U.S. Food and Drug Administration said it is working with officials in Canada on the outbreak, which has sickened 32 people in 11 states and 18 people in the Canadian provinces of Ontario and Quebec.

Farm animals may soon get new features through gene editing

OAKFIELD, N.Y. — Cows that can withstand hotter temperatures. Cows born without pesky horns. Pigs that never reach puberty.

A company wants to alter farm animals by adding and subtracting genetic traits in a lab. It sounds like science fiction, but Recombinetics sees opportunity for its technology in the livestock industry.