GMO’s? Are They Bad? Why Is Everyone Crazy About Them?
The range of GMOs can boggle the mind. Geneticists have bred GMO pigs that glow in the dark by inserting into their DNA a gene for bioluminescence from a jellyfish. Tomatoes have been developed that resist frost and freezing temperatures with antifreeze genes from a cold-water fish, the winter flounder (Pseudopleuronectes americanus). The Food and Drug Administration also recently approved potatoes that don’t bruise and apples that don’t brown. The apples have been genetically engineered to reducing levels of enzymes that can cause browning or bruising.
But whats the fuss? There are clearly two very different viewpoints when it comes to the health and safety of genetically engineered food — industry leaders and scientists who support GMOs and those who believe GMOs are harmful.
But… “The World Health Organization, the American Medical Association, the U.S. National Academy of Sciences, the British Royal Society, and every other respected organization that has examined the evidence has come to the same conclusion: Consuming foods containing ingredients derived from GM [genetically modified] crops is no riskier than consuming the same foods containing ingredients from crop plants modified by conventional plant improvement techniques,” according to the AAAS.
