| The most common GM foods include
varieties of soy, corn, cotton, and canola designed
to withstand large sprayings of chemical herbicides.
When using herbicides produced by the same company as
the crops themselves, farmers have the ability to kill
weeds without damaging their crops. Biotech companies
state that these herbicide-resistant crops require less
chemical usage than conventional varieties. Research
suggests that farmers are actually spraying these crops
with more herbicides. It may come as no surprise that
the five leading biotech firms are also the world’s
leading producers of herbicides and agricultural chemicals.
Other GM foods currently on the market include tomatoes,
papayas, daikon, sugar beets, potatoes, yellow crookneck
squash, zucchini, radicchio, and flax. The genetically-modified
growth hormone, rBGH, is also widely used to increase
milk production in cows. Dozens of other foods are
currently in advanced stages of testing. These include
salmon that grow four times faster than normal breeds,
cantaloupes that ripen at slower rates (for longer
shelf-life), and corn that produces pharmaceutical
proteins for blood clotting medications and other
drugs. These last “biopharmaceuticals”
are among the most controversial uses of genetic engineering
in agriculture, because of the ethical issues surrounding
the insertion of human genes into food crops.
No long-term studies have been conducted on the physiological
effects of GM foods on humans. In reality, the technology
is too young even to begin to understand the health
impacts of these foods. Scientists, however, have
raised concerns regarding the creation of GM-related
food allergens in the human body. In short-term studies,
for example, GM corn has been shown to trigger mild
allergic responses. Soybeans containing the genes
of Brazil nuts have also triggered responses in people
with pre-existing allergies to this nut.
On a fundamental level, we know that manipulating
the genetic structure of food immediately alters billions
of years of evolution. The question arises whether
humans contain adequate blueprints from nature to
digest and utilize these foods properly? Only time
and further testing can truly determine the subtle
effects of these foods on the mind and body.
The long-term environmental effects of GM foods are
also unknown. In short-term studies, these crops are
shown to cross-pollinate at rates nearly 20 times
greater than conventionally grown crops. This means
GM crops are more likely to spread their genes to
non-GM varieties via wind, insects, or birds. Through
cross-pollination, the genetic structure of a non-GM
crop is permanently altered, thereby posing a threat
to an entire species of food. Scientists have similar
concerns regarding the threat GM fish may pose to
natural breeds should one be mistakenly released into
the wild.
Lack of soil biodiversity is another area of environmental
concern surrounding GM foods. Similar to conventional
farming methods, thousands of consecutive acres are
being planted with the same GM crop. Couple these
mono-crop practices with increased chemical spraying,
and the threat to important soil bacteria and related
organisms is greatly magnified. GM crops have also
proven to kill non-targeted insects such as the monarch
butterfly, indicating a threat to overall ecological
diversity.
The United States is the most vocal supporter of
GM foods in the world. It is estimated that over two
thirds of the U.S. soybean crop and one third of the
U.S corn crop is genetically modified. Further, nearly
two thirds of all foods in U.S supermarkets may now
be genetically modified, largely due to the fact that
soy oil and corn syrup are two staple ingredients
of processed foods. There are currently no labeling
or safety requirements for GM foods in the U.S. One
may, therefore, conclude that most Americans are unknowing
participants in a massive experiment.
While the U.S. continues to support GM foods, over
30 countries around the world have turned their backs
upon these foods. These include Japan, Australia,
New Zealand, China, North Korea, countries in Africa,
most of the European Union, and additional countries
in Asia. Citing insufficient research, many have banned
all imports on GM foods. Others have implemented strict
labeling standards for products containing GM ingredients.
Developing countries such as Zimbabwe have declined
foreign food aid due to the unknown effects GM crops
may have on their own farming systems, public health,
and ecosystem. Even in the U.S., many non-organic
companies are now committing to 100 percent GM-free
ingredients in their products.
At this point, you may be wondering how to avoid
GM foods in your own diet. Under the new USDA organic
labeling guidelines, organic foods may not contain
any GM ingredients. Buying organically is therefore
one way to avoid these foods. If you are not able
to buy organically, then you can familiarize yourself
with common GM ingredients and avoid these when possible.
The biggest culprits include non-organic soy, corn,
and canola products. With regards to soy and corn,
watch out for these following foods and ingredients:
Soybeans: margarine, unspecified
vegetable oils, soy oil, soy flour, soy protein isolates,
soy lecithin, and textured vegetable protein
Corn: fresh corn, canned and frozen
corn, corn sweeteners (including corn syrup and high-fructose
corn syrup), corn oil, corn flour, and corn starch
Today, the genetic modification of food is one of
the most important issues threatening our world food
supply. As biotechnology continues to advance, attempts
to improve upon nature will also continue. Only by
demanding safe, clean food can we ensure that long-term
collective health wins out over short-term corporate
profits. |
