Introduction

Although much has been written about GE (genetically engineered) foods, also known as GM (genetically modified) foods or GMOs (genetically modified organisms), much more needs to be since there still are people who have not been made aware of the issue. Genetic engineering gives a whole new meaning to the word “contamination”. Engineered genes now proliferate in the environment, polluting both organic and conventional crops and naturally-occurring plant life. As bad as chemical pollutants have been in the past and still are, at least they can be contained somewhat. When GE pollutants multiply, however, they cannot be recalled or contained -- with a drastic end result to life as we know it.

Such originators as Monsanto, the major US-based manufacturer and proponent, declare GE foods are completely safe. Others, from environmentalists to scientists, claim otherwise. Whether or not to use these foods ultimately rests with the individual consumer. Therefore, it is in the best interest of everyone to find out the pros and cons of GE foods in order to form a knowledgeable opinion. The world is running out of time and the subject is becoming more crucial. There are still literally hundreds of GE products waiting for further development, approval, or commercialization.

Because in vitro and animal testings have shown GE products to be questionable at the very least and hazaardous at most, an ever-increasing number of countries are banning them, despite pressure from proponents. Seldom has any topic raised as much heated discussion as GE foods – and, it appears, with good reason. It should be noted that there is a fine distinction between genetic engineering and the biotechnology industry. While there may be a need for biotechnology, the genetic alteration of foods and its dangers to the environment, as well as all living things, are decidedly different.

One side of this volatile issue is the view that GE foods are “saviours” of the world. Genetic engineering has been described as one of the most powerful technologies ever developed because it breaks down nature’s own genetic barriers, allowing the transfer of genes between microorganisms, plants, animals, and humans. For instance, genes from humans have been inserted into pigs to create animals with less fat (someone needs to reverse the process to create people with less fat!). In addition, genes from flounders were inserted into tomatoes to protect the fruit from frost damage since the fish is able to withstand frigid temperatures (again, I have to wonder if those genes could be reinserted back into humans to afford the same protection for those of us living in the north! But, alas, I digress :-)

Totally avoiding anything GE is almost impossible because of the labeling issue. Such products as beer, alcohol, starch, dextrose, high fructose corn syrup, fruit juice, baked goods, sugar, malt syrups, bread, diet sweeteners, mayonnaise, cheese, fermented dairy products, oils, fats, and animal feed all contain some form of genetic engineering. About the only way to avoid much of the problem is to use only certified organic products, grow your own using organic seeds and methods, and make all your own meals. Be aware, however, foods labeled “organic” do not have to be 100% non-GMO but “certified organic” does. The standard for labeling something organic is as follows:

GE crops now grown are considered to be first-generation. Researchers at biotechnology companies and universities worldwide are in the process of developing second and third generation GE food crops, which will include grains, vegetables, and fruits, as well as pharmaceutical drugs and vaccines. Second generation crops are derived from already established GE crops that have been developed to deliver certain traits. These are being touted by the industry as “functional foods” as opposed to the first-generation of GE crops labeled as “benefiting consumers”. (If you cannot understand the difference, join the club. Both are supposed to do as claimed, but neither does.)

GE Terminology