GENETICALLY ALTERED FOOD

Over the last decade the enormously powerful food industry and its political lobbyists have been researching, producing and promoting genetically altered food. Scientists have methods of altering the genes in the nucleus of the cells of the foods that we eat. This provides the foods with abilities such as faster growth, yeast and fungus resistance and even insect-repellence. Lauded as the first step towards eliminating worldwide food shortage , the technique is, in principle, a good idea. The problem lies in the inability of the scientific world to assure us that the techniques used to alter the food genes will not carry on their effect within the human body. There is also the fear that the genetically altered genes may, in some way, incorporate themselves into our own cells and alter the function. A man-made tomato or soya gene may instruct a liver cell to produce chemicals that the plant cell would make.

Until we have had 10 or possibly 15 years of well-controlled studies on animals and volunteer human populations, avoid genetically altered foods.

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