Advances are continuously made in science, and in the food industry, there are no exceptions. Food scientists have been trying for years to produce crop species resistant to bugs and other diseases to increase the food supply and the ease at which food is produced. One of the main ways of doing this is with genetically modified crops. I remember working on a public relations project in support of GM corn back in college. It was then, more than 10 years ago, that GM foods were just starting to come to the market, along with the skepticism and questions. Are genetically modified foods safe? Are they worth the effort? Will the average consumer be able to tell the difference? etc……
Basically, a GMO (genetically modified organism), according to The Institute for Responsible Technology, is the result of a laboratory process of taking genes from one species and inserting them into another in an attempt to obtain a desired trait or characteristic, hence they are also known as transgenic organisms. This process may be called either Genetic Engineering (GE) or Genetic Modification (GM); they are one and the same. Currently commercialized GM crops in the U.S. include soy (91%), cotton (88%), canola (88%), corn (85%), Hawaiian papaya (more than 50%), zucchini and yellow squash (small amount), and tobacco (Quest® brand). About half of the sugar beets grown for sugar in 2008 were GM and current projections are that about 90% grown in 2009 will be GM. (Information from www.nongmoshoppingguide.com. For more information on GMO’s please visit this website).
But is it safe? According to this website, GMO’s have not been proven to the safe as food for humans. [The biotech industry will obviously disagree]. Allergies in humans and damage to animal organs who are fed GMO’s are commonly reported side effects. However, little research has actually been done on GMO’s, so this information is limited. However, The American Academy of Environmental Medicine (AAEM) recently stated that GM foods pose a “serious health risk” and should be avoided. Most European countries agree, and at least 174 regions, more than 4,500 councils and local governments have declared themselves GM free.
So, what can you do? Until the research is conclusive and public, try avoiding GMO’s by buying organic produce,
especially for those crops listed above (soy, cotton, canola, corn & papaya). This requires a bit more label reading, since soy and canola or rapeseed are commonly found in processed foods in the form of oils. Also, look for labels that state organic or non-GMO. For produce, look at the little numbers on the sticker. If it starts with a “9” – great! It is organic. By law, organics cannot include GMO’s. If it starts with an “8” – put it back, it is GMO. Produce starting with a “4” is conventionally produced, likely with pesticides. It’s your choice. To make things easier, the Institute for Responsible Technology has produced a shopping guide that you can download from their website, www.nongmoshoppingguide.com. Bring that with you, along with the Dirty Dozen Shopping list produced by the Environmental Working Group, for the safest produce.
You can also take things a step further and eat less processed foods. Processed Foods contain dozens of ingredients and additives that were made with the help of genetic engineering because many are made with soy and corn derivatives. Eating fewer processed foods, and more whole foods, will benefit your entire body, providing more nutrients and “bang for your buck” anyway, so this is a smart move.
Take pride in your food. Your body deserves the best!











