Over the past several years I have spent a great deal of time in high-security, limited-access genetic modification laboratories. While researching my latest book, I peered at glow-in-the-dark grapes (their seeds spiked with jellyfish genes), inspected attempts to create square tomatoes (a yet-to-be-decoded DNA sequence may dictate the shape of all fruit), and marveled at rice plants engineered to be immune to Asia’s deadliest rice blight. None of the GMO cornucopia I ogled is commercially available—yet. But even if these laboratory specimens never make it to the shelves, about 70 percent of processed foods in U.S. supermarkets already contain genetically modified ingredients.
Should you be concerned about the healthfulness of such foods? This question monopolized a good deal of the recent diatribes deployed in the lead-up to last month’s vote on California’s Proposition 37, which would have mandated labeling on GM foods.
But this is the wrong question.
View the original article here: Genetically Monetized Food