Dear Editor
In response to the letter, "Ban all genetically engineered food" by Ron Cox in the April 12 edition of the Regional Optimist, the fear of genetically modified/engineered food is most often due to a lack of information. People are taught, without scientific backing, by certain media to fear GM food. This fear is easily spread when people are unwilling to research the topic themselves. As a biologist, I have studied and worked with GE plants, and would like to show the side of the story that wasn't presented in the letter.
GMO, or genetically modified organisms, are organisms whose genetic characteristics have been altered by the insertion of a modified gene, or a gene from another organism, either naturally, or by using the techniques of genetic engineering. GE, or genetically engineered, food is the product of GM plants. These crops are not modified with harmful chemicals or toxins, scientists use the plant's existing genetic makeup, along with the DNA of other organisms.
Health Canada (www.hc-sc.gc.ca) states on their website, "Health Canada assesses the safety of all genetically-modified foods proposed for sale in Canada. Companies are required to submit detailed scientific data for review and approval by Health Canada, before such foods can be sold." Many other resources concerning GMO are available on their site. There is also a database, made available to everyone, by the Center for Environmental Risk Assessment (http://cera-gmc.org) containing information on all GM crops in Canada.
GE foods have been on the market since 1996, but farmers have been selectively breeding (and eating) plants since the dawn of agriculture. This process is used to create plants with desirable qualities. By cross-breeding, and by only breeding plants with good qualities, farmers have created many foods that we still eat today without the use of a lab. The process is sometimes as simple as rubbing flowers together from two separate plants. This method is now considered slow, so things are now done much faster in labs.
GE food is modified to carry vitamins, minerals and proteins that some plants naturally do not have, thereby increasing their nutrition. Many of these plants also have lower levels of pesticides, herbicides and toxins than traditional plants because farmers don't need to spray them with chemicals. GMO are created to have greater yields, consume less water, resist pests and withstand harsher climates. This makes them perfect for places that are cold, wet, arid or have soil that cannot sustain traditional crops. These technological advances have made it possible to produce cheaper food in greater quantities and in a more sustainable fashion. According to the World Hunger Education Service, approximately 900 million people around the world go hungry every day, but GE crops have the potential to solve this issue. GM crops can help people in Third World countries by increasing the nutritional value of their food (for example, research "golden rice") and producing greater quantities of food.
There is no evidence that links allergies to currently authorized GM crops. There is evidence to suggest the reporting of allergies has increased in some countries and geographic areas, but this is likely due to a recent increased interest in food allergies. Assessing the allergy traits of introduced genes is a required step in the safety assessment of GM crops. This is done by looking at the physicochemical structure of the gene (what it is made of), and how easily the gene is digested. Universities and scientists around the world research, test and retest these plants to ensure their safety.
Labelling products that contain dangerous ingredients makes perfect sense; consumers should know if what they are purchasing is dangerous, but GE foods do not fall into that category. There is no reason to label these harmless foods because doing so will create unnecessary concern among the misinformed public. Education does not come from food packaging; there is no way to properly educate consumers about these foods with a simple label. Reducing the fear associated with GMO and GE food and crops requires effort on the part of scientists and educators, as well as the desire to learn on the part of consumers.
Jenny Walls
Saskatoon
