Secrets of Mind and Reality

Is genetic engineering of food safe? A brief look at this debate

The genetic engineering of food has, over a period of years, slipped into societies around the world, virtually unnoticed. Now it is the common practice in agriculture, in some cases even being forced upon farmers in developing countries, who are now unable to buy anything but genetically engineered seed. Here in the United States, the foods we buy in the grocery store commonly contain genetically engineered ingredients, with the consumer none the wiser. There are currently no laws in place in the U.S. requiring foods that are a product of genetic engineering be labeled as such. In short, it’s impossible to know what you’re buying to eat.

Before the genetic engineering of food products took hold, we knew that a tomato was a tomato and an ear of corn was just as nature made it. Today, almost 40% of the corn we buy is a product of genetic modification. Approximately 75% of processed foods, such as soda, ketchup, crackers and ready made meals in the freezer aisle, contain ingredients which have been genetically modified.

So what’s involved in the genetic engineering process? The DNA of a pig has been mixed with human growth genes. The genetic material from a flounder is now found in tomatoes. Genetic engineering has produced fish which contain bovine growth genes. These, dare I say, Dr. Frankenstein creations, are new genetic codes, mixing species permanently. It can’t be reversed. These products of genetic engineering are here to stay. All in the name of increasing production and maturation rates, developing a new species of plant or animal that is more resistant to pests and disease, or produces more abundant yields.

It’s important to note that while a tomato or a pig cannot be patented, these new creations of genetically modified genes can be. This opens up some interesting and frightening points of debate. The holders of these patents can thus exploit farmers and consumers around the world. The farmer in India or Africa has only one source of his seed, the company which holds the patent. The patent owners of the genetically engineered plant or animal are all in highly industrialized countries and may now effectively hold farmers in developing countries hostage.

What about the health risks? Numerous studies have concluded that the risks are many. Genetically engineered foods have demonstrated risks of increased toxicity, resistance to antibiotics, compromised immune system response, allergic reactions and increased rates of cancer.

Genetic engineering also raises a number of serious environmental concerns, among them a threat to both plant and animal species, leading to extinction. Interfering with the natural food chain could well prove catastrophic.

Proponents of genetic engineering point to food shortages and drought, claiming genetically engineered foods are necessary to avoid global starvation. In light of the health risks and environmental contamination, this seems a weak argument.

So what’s the future of our food supply? It seems genetic engineering has already proceeded to the point of no return. The long term effects of consuming these foods may be felt much sooner than we might suppose.