In a recent Pew poll, 88 percent of AAAS scientists said that genetically engineered crops were safe to eat. In contrast, only 37 percent of non-scientists surveyed said genetically engineered crops were safe to eat. While there are values-based issues involved, such as the role of capitalism and patents in our food supply, a large part of this gap can be explained by lack of information. Anastasia Bodnar describes some of the technologies behind the genetically engineered foods on your plate and discuss some of the controversies that surround them.
She starts by explaining the history of crop breeding, from the ancient ancestors of modern vegetables to genome duplication, mutation breeding, genetically modified crops and gene editing. She breaks down each type of breeding with examples and a discussion of regulations.
Bodnar is a board Member of Biology Fortified, Inc., an independent 501(c)(3) that aims to encourage conversation about agriculture, biotech, food, and related subjects.
The GLP aggregated and excerpted this blog/article to reflect the variety of news, opinion and analysis. Read full, original post: Are Genetically Modified Foods Safe to Eat? (Science of Genetic Engineering)
