Letters: Knowing what’s in the food we eat

Two letters to the editor about the debate over GM-labeling are excerpted below.

On the pro-labeling side: Andrew Kimbrell, Executive DirectorCenter for Food Safety:

The March 15 editorial “Why Label Genetically Engineered Foods?” bases its misguided opposition to labeling of genetically engineered foods on the assertion that they have not been proved to pose health risks to consumers, but that is not the standard for labeling in the United States. We don’t label dangerous foods; we take them off the market.

On the anti-labeling side: Gregory Jaffe, Director, Biotechnology Project, Center for Science in the Public Interest:

The controversy over labeling foods containing genetically engineered ingredients reflects the public’s nervousness about a technology that may sound scary, but that offers significant benefits. Genetically engineered crops have reduced the use of some environmentally harmful pesticides and increased farmer income. Soon, they may provide consumers with nutritional benefits, such as heart-healthy oils.

View the full letters here: Knowing What’s in the Food We Eat

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