Is new 'super wheat' really healthier, or just another example of "Frankenfood?"

A little while back, I posted on the progress being made by scientists in their efforts to create an allergen-free peanut. Most of you were extremely pleased to hear of this news, pointing to how your nut allergy has prevented you from enjoying peanuts and peanut butter. Other responders, however, saw this permutation as yet another example of science creating "Frankenfood," which some believe may ultimately do mare harm than good.

Not to fan that flame on that debate to the point of wildfire, but I thought some of you might be interested in hearing about the University of California at Davis' 'super wheat.' By cloning a gene found in a rare and very nutritious form of wheat and then transferring it to a commercially used wheat, the scientists created a wheat that has 15 percent more zinc, iron, and protein than the average wheat. Though this new super-wheat is not yet available, is expected to reach stores in the form of pastas, cereals, and breads some time next year.

Okay, people ... fire away with those comments!!