In August, at the International Rice Research Institute in the Philippines, a group of activists vandalized test fields of so-called “golden rice,” which has been genetically engineered to contain beta-carotene, a precursor of vitamin A.
For poor people whose diet is composed largely of rice – a carbohydrate-rich but vitamin-poor source of calories – “biofortified” strains are invaluable. In September, an eminent group of scientists called upon the scientific community to “stand together in staunch opposition to the violent destruction of required tests on valuable advances, such as golden rice, that have the potential to save millions” of people from “needless suffering and death.” But this passionate appeal fails to address the fundamental problem: the unfounded notion that there is a meaningful difference between “genetically modified organisms” and their conventional counterparts.
The fact is that GMOs and their derivatives do not amount to a “category” of food products. They are neither less safe nor less “natural” than other common foods. Labeling foods derived from GMOs, as some have proposed, thus implies a meaningful difference where none exists – an issue that even regulators have acknowledged.
Read the full, original article: The GMO stigma