Vol 1 Number 3
SPRING 2007
Editor: Jan Boyle
It's NEWS to Me!
The "WOW's of Organic Food and Health Awareness
"Genetically Engineered Food":
What's the Story?
by Jan Boyle, Certified
Organic Producer
Food provides us with the
necessry ingredients for life. We all know that, don't we? So any food is OK as
long as it provides us with nutrients. Ahhh, that's the catch! ANY food means
that we can healthily benefit from french fries, lots of potato chips, and skip
the fruits and vegetables. Of course, we all know that is not thinking
"healthy." The operative word here is "healthy." In and of itself potatoes
provide us with some good nutrition (baked or boiled) but not the kind that
soaks up transfats which provide us with less than healthy benefits to our
bodies.
What does this have to do with Genetically Modified Food? Besides the unhealthy
foods we choose to ingest, we may be dealing with other more sinister "health"
and safety issues in our foods today, especially involving processed foods
containing corn starch, high-fructose corn syrup, canola oil, soybean oil, and
soy flour. Most likely we all have eaten these food stuffs but may be quite
unaware that the vast majority of U.S. soybean acres and about 52% of corn acres
were planted with genetically engineered seed. Crackers, candy, pizza, and some
soups are just a few examples of processed foods made from genetically
engineered crops.
Think about this, too, corn and soy beans are also animal feeds, so are we also
modifying diets of cattle, chickens, and pigs?. One may say, "so what?" But it
begs the question: Can genetic engineering of our food crops be good for us,
livestock, wildlife, and our environment? Do we know enough about the effects to
living organisms to warrant this type of process in growing our food?
What is Genetic
Engineering (GE)?
GE is the process of taking genes from one species and inserting them into
another. An example is taking genes from a particular fish like the arctic
flounder and splicing them into a tomato. The idea here is that a gene that
protects the flounder from freezing in arctic waters may also prevent the
genetic engineered tomato from frost damage. How does this GE process apply to
corn and soy crops?
Originally it was hoped that genetically engineered crops such as corn, soy, and
now wheat would help cut pesticide use and help the environment. Because these
crops are engineered to tolerate herbicides, more potent weed killers could be
used without affecting the crop. How does THAT help the environment! In fact,
because resistant crops have encouraged constant use of one or two classes of
herbicides, "superweeds" that can withstand the chemicals have now emerged,
prompting ever more potent herbicide use to control them. According to some
studies in 2004 scientists have found that the introduction of engineered corn,
soybeans, and cotton have caused a 122 million pound increase in pesticide use
since 1996.
Genetic Engineering is not a precise science. According to many scientists it is
impossible to guide the insertion of the new gene. The unpredictable effects can
be devastating and dangerous. A case in point is the soy bean engineered with a
brazil nut. People sensitive to nuts could be affected from allergic reactions.
Keep in mind that GM foods in the U.S. are barely regulated, are not labeled,
and only minimally "safety" tested.
Health Risks
It's not likely that humans are receiving any health benefits from eating such
engineered crops. Nor is the natural environment benefiting from the effects of
growing engineered crops. Studies are underway to assess possible effects to
people. Some findings include abnormal white and red blood cell counts;
inflammation of the kidneys in rats fed genetically engineered corn; and let's
not forget the long-term effects of exposure to these ever-increasing potent
herbicides.
Our natural environment is connected to the cultivation activities of the land
that farmers undertake. Using more powerful herbicides may result in farmlands
devoid of wildlife or spell disaster for those declining birds and plants. The
pollen from genetically engineered crops is on the move into complex ecosystems
and may bring unwanted effects that we are unable to control.
Perhaps one of the best ways to avoid the uncertain risks of genetically
modified food is switching to certified organic foods. Genetically engineered
organisms are prohibited in the National Organic Program. Certified organic
producers are required to use seeds/inputs that have NOT been engineered
genetically. Traditional plant breeding techniques operate within established
natural boundaries. This means that reproduction in these plants takes place
only between closely related forms. So tomatoes can cross-pollinate with other
tomatoes but not with soy beans. Cows can only mate with cows, not sheep. These
natural groupings have been finely tuned to work in harmony together by millions
of years of evolution.
Genetic engineering crosses genes between unrelated
species which would never cross breed in nature. Unleashing this type of
technology without a great deal of rigorous research and oversight puts all
living organisms and our environment at risk, affecting all future generations
of life.
REFERENCES to check out
Rees, Andy. Genetically Modified Food: A Short Guide for the Confused
WEBSITES
Food Policy Institute
Center for Food Safety
Union of Concerned Scientists