×
FOLLOW THE WEEK ON FACEBOOK
July 11, 2018
iStock.

Earth may be known as the Blue Planet now, but evidence suggests that back in the day, it was probably pink.

Scientists have discovered the earliest evidence for a color appearing in nature: "bright pink pigments" that exist in an ancient kind of chlorophyll, said Dr. Nur Gueneli, a researcher with the Australian National University. Discovered inside rocks found under the Sahara Desert in West Africa, these pigments are believed to be over 1.1 billion years old, Interesting Engineering reported.

While the chlorophyll we learn about in science classes today is green, this prehistoric version was used by marine bacteria that cast a "brilliant pink" color over the ocean all those years ago, Live Science explained. That hue wouldn't be overtaken by greener algae for hundreds of millions of years.

That algae eventually turned into the basis for the wide variety of life that led to the evolution of large animals, including humans. But a billion years ago, "the planet belonged to the bacteria," Live Science reported.

Read more about this colorful discovery at Interesting Engineering. Shivani Ishwar

April 2, 2015
iStock

Scientists are working on a slew of new GMO crops (genetically modified organisms) that, in addition to coming in fun summer colors, will possess exaggerated health-promoting traits, like cancer-fighting pink pineapples and heart-healthy purple tomatoes. Due to significant genetic juggling, the pineapple, created by Del Monte Fresh Produce, is rich in the cancer-fighting chemical lycopene.

GMO crops get a bad rap — I imagine that a diss from world famous scientist Jane Goodall is about as bad as it gets for a GMO. But in the United States, many produce items sold in grocery stores are already GMO, like corn, soybeans, alfalfa, and papaya.

Biotechnologist Gregory Jaffe admits that sometimes GMOs can create unforseen issues by introducing an allergen or harming the environment, but he believes all GMO food currently on the market is safe to eat.

While they're at it, maybe food scientists could make a pineapple that's a little easier to cut? Just a thought. Stephanie Talmadge