What are the true risks of genetically modified foods spreading allergens? I’m looping back today to look more deeply at this. It gets a bit technical, but here’s the deal: A few moments of pain here and there, and in exchange you’ll get past the talking points and come away with a genuine grasp of the risks of GM allergenicity.
It’s easy to get lost in the details when scrutinizing potential risks and miss the big picture. It’s important to remember that everything we know suggests the actual hazard here is very small.
As Samuel Lehrer, a Tulane University food-allergy expert, is quoted in the book Mendel in the Kitchen saying: “The allergy tests are so extensive that most of our foodstuffs would never pass them.”
Read the full, original story here: Genetically engineered food: Allergic to regulations?
Read the other articles in Johnson’s series re-evaluating GM foods at Grist here: