Guess what day it is? That's right it's WHAT'S UP WEDNESDAY! ( O. K. it also happens to be Hump Day. Insert camel picture here )
This month we're answering your questions about GMO's. Yep, I said it... dirty little word. But what exactly are GMO's? You've probably heard alot about them in recent news or maybe you're completely unaware. Either way, this is definitely something that should be on your radar. You should know exactly where you food is coming from and how it was "grown".
Once again, I consulted with my food scientist guru Liisa to help unlock the mystery. And here's what she said. Happy reading!!
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Every living cell contains DNA, which is it’s genetic footprint. Think about a fish living in the Arctic Ocean. Take the small portion of it’s DNA that makes it able to withstand the cold environment, and transfer the DNA to a tomato or an orange – now you have produce that is better able to withstand an early frost. This is a very simplified example of a genetically modified food (also referred to as genetically engineered or biotech food).
In 1994, the flavr savr tomato was the 1st commercially grown GM food to enter the marketplace. The modification was supposed to slow the tomato’s ripening process to delay softening and rotting, while still allowing the tomato to retain its natural flavor and color. The flavr savr tomato exited the market after 3 years because they were just too delicate to transport from harvest to supermarket.
Since that time the US food supply has contained GMO’s and research has made them sustainable. The US government’s position is that genetically engineered crops are safe, resist disease better and can provide much needed food in starving nations. More than a dozen countries around the world have begun using this technology.
Arguments for GMO’s include:
- · Higher yielding crops and more efficient production
- · Lower fertilizer and pesticide use
- · Increased drought tolerance
The European Union and its residents do not allow genetically modified foods in their markets, and feel that the risks outweigh the benefits. Arguments against GMO’s include:
- · Potential introduction of allergens to foods (via adding proteins (DNA) not indigenous to the original plant),
- · Antibiotic resistance from GM crops transferring to humans or other plants
- · Risk of modified genes cross contaminating into the wild creating ‘super weeds’ and other environmental risks
Currently in the US, most of the corn, soy, sugar beet, and cotton crops are genetically modified. Many food manufacturers are seeking non GM (aka IP = identity preserved) ingredients from corn and soy. This may or may not be available, depending on whether the ingredient producer has access to the IP corn or soy raw material. There is a fixed amount of IP crops planted each season, and the starches, sweeteners, oils and flours produced from them come with a higher price tag.
There is a wealth of information on this topic available on line. Here are a few of the articles I referenced (and took some artistic liberties quoting):
http://www.mnn.com/green-tech/research-innovations/photos/12-bizarre-examples-of-genetic-engineering/flavr-savr-tomato
