When fast-food chain Chipotle announced yesterday that it had ditched ingredients containing genetically modified organisms (GMOs), you may have looked at your beloved burrito bowl a little differently. But should you? While many food activists are excited about the news, some scientists are giving the change the side-eye.
Here’s what you need to know about GMOs.
Myth: They’re Frankenfood
Genetically engineered crops are designed to be resistant to diseases and insects, or make them tolerant of herbicides. Soybeans, corn, canola, alfalfa (hay), sugar beets, papaya, squash, and cotton all have GMO versions available in the U.S.
“I really don’t like the image that always accompanies GMO articles: a poor tomato with a syringe in it,” says Alison Van Eenennaam, Ph.D., a biotechnology specialist at the University of California-Davis. “That’s not what happens. No one uses syringes or injects anything into anything. This is a breeding method,” she adds.
Fact: Food from non-GMO restaurants may still contain GMOs
Eliminating specific ingredients, like GMO corn in tortillas, doesn’t mean everything served at a certain restaurant will be free of GMOs. Van Eenennaam points out that milk used to make sour cream may come from cows that consume GMO feed, or the clotting agent in the cheese may be derived from a GMO microbe.
The GLP aggregated and excerpted this blog/article to reflect the diversity of news, opinion and analysis. Read full, original post: 5 Things to Know About GMOs