The GLP aggregated and excerpted this blog/article to reflect the diversity of news, opinion and analysis.
“Over the centuries we’ve genetically modified thousands of foods,” says Jon Entine. “GMO critics seem comfortable with that kind of genetic manipulation. But when it comes to inserting genes from one species into another … they go ‘yuck.’”
“There is not one example in the publishing record of a study purporting to find health or safety dangers originating from GM foods that has been replicated in an independent, peer-reviewed journal. Not one.”
The quote above is from “GMOs, Yes! Why ‘Biotech 2.0’ Foods are Safe, Sustainable and Critical to Global Food Challenges,” in The Common Reader, an online journal at Washington University-St. Louis. The author, Jon Entine, is senior fellow at the World Food Center’s Institute for Food and Agricultural Literacy, University of California-Davis, and senior fellow at the Center for Health and Risk Communication, George Mason University.
“Do you like Ruby Red grapefruit? How about Italian pasta? Vietnamese rice? Ever try an über-delicious Osa Gold pear from Japan?
“If you … pride yourself on ‘going organic,’ you could more than likely pick up samples of each of these specialties at your local Whole Foods. And that way you could avoid the ‘taint’ of eating food that might have come in contact with ‘dangerous’ GMOs. You know, foods created in laboratories. By white coat scientists. Untested and unlabeled.
“Oops. Better change your menu, because those four foods, often sold as organic, were created in laboratories. By scientists. In white coats, more than likely. In fact, almost none of our foods that we eat today is the product of Nature’s way.”
The article is long, but well worth reading. You can access it by clicking here.
Share this article
Read full, original post: Genetic engineering: Mother Nature’s done it for centuries
