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If you're a wine lover who's prone to headaches and opposed to genetically modified crops, you have a nemesis. His name is Dr. Hennie van Vuuren, he's at the University of British Columbia's Wine Research Center, and, after sixteen years of research, he figured out how to genetically alter yeast to remove the headache-inducing properties of red wine and many white wines.

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James McWilliams is an associate professor of history at Texas State University, San Marcos, and author of Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly.

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