What You Should Know About GMOs


By Rochelle Davis,
Executive Director, Generation Green

Genetic engineering. Biotechnology. Genetic modification. These are all buzzwords for the current revolution in agriculture. Genetically modified organisms (GMOs) are made when genes from one plant or animal are manually inserted into the DNA of another plant or animal to produce specific traits.

For instance, Bt (bacillus thuringiensis) is a naturally occurring soil bacterium that's toxic to pests such as corn borers. In its powdered form, Bt has long been used by organic and conventional farmers to control corn borers. Bioengineers, however, insert Bt directly into corn DNA to create synthetic pest-protected plants. Pretty nifty, huh? It is-until you consider the consequences.

Unlike powdered Bt, bioengineered Bt corn contains the pesticide in its stalk, leaves and pollen, and generates its toxic effects over the plant's entire life, including decomposition. Researchers at New York University found that the Bt toxin leaches into the soil and stays there for nearly a year. A big concern is that with more Bt in the soil, bugs will develop a resistance to it and organic growers will lose the use of natural Bt for pest control. Even worse, conventional farmers will have to turn to more toxic pesticides, increasing pesticide use rather than decreasing it.

There is also the threat that organic crops will be contaminated with GMOs from the drift of gene-altered pollen. This creates a huge problem for organic growers because USDA regulations for organic foods specifically prohibit GMOs.

Of course, Bt corn is just one type of bioengineered food in the marketplace. In 2001, U.S. farmers grew 88 million acres of biotech food crops, mostly soybeans, corn, canola (oil), and potatoes. Animals such as cows and salmon also being raised with GMOs, usually to increase growth rates and, therefore, profitability.

The pros and cons of GMOs are numerous, but here's the biggest concern: there just aren't enough studies on the long-term effects of GMOs to warrant their current widespread use. Along with environmental effects, some studies show potential risk to humans like increased allergies, cancer risk, and problems from additional pesticide residues on food.

Clearly, we need more research. The National Academy of Sciences (NAS) agrees. A 2002 NAS report urged the USDA to more rigorously review the potential effects of new gene-altered or "transgenic" plants before approving them for commercial use. The report also recommended more public involvement in the review process and continued ecological monitoring for transgenic plants already in use.

We couldn't agree more. Until more research is done and better regulations are in place, it's prudent to avoid GMOs by buying organic. Or at least buy organic for the top three GM crops: soy, corn, and canola. This includes foods like corn tortilla chips, canola oil, soy milk, and soy burgers. Analysts estimate that gene-altered ingredients from these three crops are used in 75% of processed foods on U.S. supermarket shelves.

To learn more about GMOs, visit the Organic Consumers Association website at www.purefood.org.



The Generation Green monthly column previews the forthcoming Generation Green Cookbook. It provides articles, features and recipes to help parents become educated about children’s environmental health issues, and to make fun, healthy foods for their children. Generation Green is a nonprofit organization that helps parents protect children from harmful effects of toxins in foods, homes and the world in general. Learn more at www.generationgreen.org



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