Hot Topics: Genetically Modified Food

By Kara Pifer


While going through the produce section of your local grocery store, what questions do you ask yourself? Most shoppers, including myself, ask the basics; "Does this look fresh?" "Are there any bad spots?" "Is this organic?" One question that I assume hardly anyone asks while picking out their fruits and veggies: "has this been genetically altered?" Many foods, including produce, has been genetically altered (sometimes called genetically modified) to change something less than desirable about the product. How many foods are actually genetically modified? More than you would guess I am sure!

Until recently I had not heard too much buzz about genetically altered foods. I assumed that those items that had been modified would not resemble the original item, or at least be labeled as the genetically modified version. Recent articles have shown otherwise. Many genetically modified foods have been recently approved to enter the market for your purchase and consumption and the list grows continually. What does this mean for your body? Does this affect the cost at the check-out counter? Will all fruits and vegetables become genetically modified eventually? What does this mean for the real versions? So many questions and so much information to discover! Have you had an experience with a genetically modified food or have you discovered that something you purchased was not quite what you thought? I know that I will now be on closer watch at the grocery store!

Something I read in a clinical review on BMJ.com discussing genetically modified foods scared me a little bit. It states that one of the projected developments includes "a wide range of crops resistant to pests, diseases and herbicides." Although to many, this may sound like a great idea, I see some potential flaws. What are these "pests" going to eat after the plants they normally eat can no long sustain them? How exactly are the crops resistant? If they had a natural poison, then we would be subject to feel the effects of this poison as well. If they produce an odor that wards off the pests, then would humans notice a scent or taste difference? Maybe they magically make their own invisible fence to protect themselves from the pests. I am not exactly sure, but I feel that if this did become a possibility (minus the magical fence, that was just sarcasm) then humans would find that there is a downfall in some way, shape or form. (http://www.bmj.com/content/318/7183/581.full)

 

There are also other risks associated with using and experimenting with genetically modified food products. WebMD states that risks include “accidental contamination between genetically modified and non-genetically modified foods, antibiotic resistance, adversely changing the nutrient content of a crop and creation of ‘super’ weeds and other environmental risks.” First of all “super weeds?” What are these so called “super weeds” exactly? Are they going to take over the plant population? What if they are poisonous to humans or animals? This does not sound so appealing. Also, if they do take over the normal weed population, will animals be able to eat them, or will these also fall under the “pest resistant” category? If so, how will we get rid of them? There is so much to ponder in a debate like this! Also, antibiotic resistance can be a scary topic to discuss. Of course I am no expert but overall the information I have heard about antibiotic resistance resembles something closer to a horror movie than I would ever like to come close to (AH! I Am Legend is not so much of a legend anymore!).

            Of course, every case has a positive side. In genetically modified foods, benefits seem to include “increased pest and disease resistance, drought tolerance and increased food supply.” These definitely are good side effects or at least effects that have an upside, as the increased food supply could be used to help other countries. The pest and disease resistance would probably produce a higher yield of the crop which could be used to lower the costs of some of those “hard to grow” fruits and vegetables. This excess production could also lead to the use of crops in other forms such as manufacturing or energy sources. Also, other countries that may not have a strong supply of crops because of rough terrain or unfavorable weather conditions may have a better chance of improving production of crops to help feed those countries.

Another upside to these modified foods is that according to some specialists, these foods are safe. At least at the present time, it seems that the chance of having an adverse reaction is very low. Is this feeling of safety mutual among most scientists? Unfortunately not, which somewhat confirms my suspicion that these genetically modified “foods” have more negative points than positive ones. Even scarier is that even with the large number of facts pointed toward the negative effects of these foods, many people do not even realize that they are eating them. There are many people who feel that they are making healthy choices in their kitchen, feeling that they understand what they are putting in their bodies, when in reality, they are not eating what they think. One prime example is vegans or vegetarians with soybeans. Soybeans are one of the most common genetically altered foods in production today. Many vegans and vegetarians pride themselves on eating the most whole, natural foods available (at least the ones that I know well), but there is the possibility that they do not realize that they should be looking for the genetically modified sticker to make sure they are actually eating real soybeans. A major problem with this is that there may not even be a sticker or a label that states that the product is not the original soybean. Currently, it is not illegal for a manufacturer to forego the genetically manufactured label in order to keep consumers in the dark. How is this fair? Since “we are what we eat,” don’t we have a right to know what we put in our bodies?

According to information I have read, it seems that most genetically modified foods only differ from their respected comparator by one molecule of DNA. This means it’s not a big difference right? Maybe. Think about it this way: If you were to have one molecule of your DNA taken away or changed, would you be the same person? Most likely not, as DNA changes, even minor, can affect your personality, state of health and numerous other qualities that make you who you are. If that is the difference that could occur in a human, who is to say that the effects in a plant couldn’t be just as serious? So really, what are those soybeans?  

Even with all of the knowledge surrounding negative connotations of genetically modified foods, they seem to become more and more prevalent in the United States food industry. Many studies show that upwards of 70% of processed foods contain ingredients that have been genetically modified in some way. I hope that before everything is no longer what it seems the FDA can step in and create barriers as to what percent of the country’s food supply can be genetically modified. Even sooner, I hope that it will be required to post if a product has been modified in any way so consumers can know exactly what they are buying.