THE FOOD INDUSTRY VERSUS MOTHER NATURE
It's not nice to mess with Mother Nature. Such is the case with
kudzu, the "vine that ate the south," which U.S. gardeners brought over
from Japan. One hundred years later, this hardy perennial is invading
the Everglades and strangling native plants.
A similar but even more complex tangle is emerging today with
genetically modified organism (GMO) foods -- sometimes known as
frankenfoods. These are foods whose chromosomes have been
mixed with those of other kinds of plants, or even with other organisms
entirely, in order to increase shelf life, reduce spoilage, etc. In so doing,
food producers have their eye on short-term profits rather than the
long-term health implications. Worse: This seismic sea change in the
way we eat is taking place under the radar, with little attention to
its impact on public health, notes Sheldon Krimsky, PhD, professor of
Urban and Environmental Policy and Planning at Tufts University in
Boston, and coeditor of Rights and Liberties in the Biotech Age: Why
We Need a Genetic Bill of Rights (Rowman and Littlefield).
http://www.amazon.com/exec/obidos/ASIN/0742543412/blpnet
A VAST, UNREGULATED TRIAL
In genetically modified foods, cells from one organism (a plant,
animal or microbe) are transferred into another. Genetic engineering
permits scientists to cross the species barrier, most commonly for
agricultural purposes (such as herbicide tolerance) and to a lesser
extent to alter plants to produce pharmaceuticals (such as vaccines)
and industrial substances (such as adhesive). As a result, you might
find fish genes in tomatoes, viruses in fruit and human genes in
tobacco. Thus far, at least 35 varieties of genetically engineered
crops have been registered with the Food and Drug Administration
(FDA), the Environmental Protection Agency (EPA) or the
US Department of Agriculture (USDA).
Although GMOs have only been around since the 1990s, they have
already penetrated the food supply to a significant extent... as much
as two-thirds to three-quarters of processed foods are thought to be
manufactured with genetically engineered ingredients. The bowl of
corn flakes you ate this morning probably contained corn that was
genetically altered so that it would resist parasites in the field
and spoilage in the box, while the salad dressing you use at dinner
tonight may be made with oil from genetically modified canola or
soybeans that allowed the oil to resist consumption by bacteria (and
unfortunately, proper digestion by humans as well). Because there is
no labeling required, there's no way to tell.
As a result, American consumers shopping at their local grocery
stores have become unwitting participants in what amounts to a vast,
unregulated clinical trial of genetically modified foods.
NOT JUST A FAT-TRANS FAT GAME -- THE CONSEQUENCES OF GMOS
The long-term impact of this large-scale biotech transformation of
the food supply is not yet known... and it's not just a game,
cautions Dr. Krimsky. Genes interact with one another and the
environment in ways that are impossible to predict. Serious
concerns include...
* Food allergies. In one instance, genetically modified "StarLink"
corn intended for animal consumption made its way into the human food
supply through products such as Taco Bell's taco shells, causing
allergic reactions in at least 44 people. Another worry: Nut
allergies. A study in the New England Journal of Medicine pointed out
that people who were allergic to Brazil nuts were also allergic to
genetically engineered soybeans that contained Brazil nut genes.
* Nutritional quality. Genetic engineering may render modified foods
less nutritious than their natural counterparts. In one study,
scientists found that genetically engineered soybeans contained fewer
phytoestrogens than natural soybeans.
* Unintended side effects. According to the Council for Responsible
Genetics, splicing a gene for human growth hormone into mice
correctly produced larger mice, but splicing it into pigs resulted in
skinny, arthritic pigs, and salmon reacted by growing too big, too
fast... and turning green.
* A scary new fairy tale. In Ontario, scientists created the three
little "Enviropigs" -- named Wayne, Gordie and Jacques after three
famous Canadian hockey players -- who produce less smelly,
environmentally damaging manure. In order to do this, they modified
the pigs' digestion by splicing mouse genes and E. Coli bacteria
genes into pig genes. However, the long-term health consequences
of ingesting mouse and E. Coli genes with pork chops or
ham remain unknown.
WHY THE SECRECY?
One of the most frustrating issues is the lack of labeling. Unlike
most other industrialized nations -- including European Union
countries, Australia, New Zealand, Japan and China -- the US does not
require labeling of genetically modified foods. This puts consumers
at a distinct disadvantage. Without this basic information, there is
simply no way to identify a genetically modified food as a potential
concern -- for example, for a person with nut allergies to know when
a processed food has been genetically modified with nut genes.
Much criticism has centered on the cozy relationship between the
giant agro-biotechnology industry and US regulatory agencies. Unlike
genetically engineered drugs, the FDA does not require genetically
engineered foods to be tested for safety. At the EPA, one of the
agencies responsible for policing genetically modified plants (which
are by and large produced by Monsanto), the second highest post is
occupied by Monsanto's former top Washington lobbyist.