Are genetically engineered foods safe? Truth is, we probably don’t know. “The scientific debate is not resolved, even though many people are claiming it is,” says Sheldon Krimsky, the Lenore Stern Professor of Humanities and Social Sciences at Tufts.
Krimsky’s new book, The GMO Deception (Skyhorse Publishing), co-edited with Jeremy Gruber, president of the Council for Responsible Genetics, contains more than 60 essays by … scientists and science writers that explore what is known and not known about the science of genetic modification and its impact on human health, the environment and agriculture.
Delving deep into all the scientific literature produced on GMOs since the 1990s, Krimsky found 22 experiments that demonstrated adverse consequences, such as compromised immune systems and digestive problems for lab animals that ate GMO foods. That said, he acknowledged that more than  other studies found no ill effects.
“Although there may be more feeding studies that found no adverse effects, when you are looking at the safety of a product, the negative effects that you see in a study are more important than the positive—they have more weight, and they have to be examined and replicated to see if there was a mistake or if you can get consistent results,” Krimsky says.