It’s been a while, but we’re finally back with more on the unfamiliar yet essential technology most people know little about: GMOs. Last time, we covered how genetically modified organisms (or GMOs) are created and how gene modification technology is more precise, more versatile, and more effective than other technologies, with fewer negative side effects. Over the next few articles, we’ll cover some of the many ways this technology is being used today, as well as how it affects you individually, and what lies ahead as humanity reimagines a more sustainable future.
For today, we’ll focus on one of the largest and most popular concerns about gene modification technology: Are GMOs safe to eat? We all see GMOs lining the shelves of supermarkets, and most of us probably wonder what these "foreign" ingredients are and if there’s really any difference. Many of us just choose the more expensive "organic" or "natural" alternative just to be safe. But for all you grocery shoppers out there looking for some peace of mind and maybe a couple extra dollars in savings, there’s some good news! GMOs are perfectly safe to eat, just like any other type of food. Putting all the scientific studies aside (if you’re interested in how studies fit into this equation, check out this analysis!), here’s the scientific basis for why GMOs are safe to eat.
Let’s consider the differences between GMOs (GM food) and other ("conventional") food products. GMOs are different from conventional foods in two ways: the DNA of GMOs has been changed, and that change caused the GMO to do something differently (whether that’s changing color, tasting different, or even becoming resistant to pests). We’ll start by looking at the modified DNA. All DNA is made of the same building blocks, regardless of whether it was produced by the cell, introduced from another organism, or fabricated in a lab. If it wasn’t, the organism wouldn’t be able to read the instructions it contained, and the DNA would be useless. Because of this, gene modification technology can’t leave any physical or chemical markers on the new DNA, it simply uses the same building blocks in a new way. And since the DNA is made of the same base units, it’s impossible for you or your body to tell if the DNA was modified artificially (e.g. through gene modification) or "naturally" (e.g. through random mutagenesis or cross-breeding); your body treats it all the same way!
The human body digests all DNA extremely well, breaking it down into its basic components and making it unusable. Because of this, the fact that an organism is genetically modified is not really a concern in and of itself. What’s more concerning is what it was modified to do. Many GMO crops are engineered to resist pests or herbicides. While this may seem scary at first, it is important to remember that the crops are also designed not to harm humans. Furthermore, before you can find these GMOs at your local supermarket, GMOs in the United States must be approved by three different regulatory agencies: the Environmental Protection Agency (EPA) checks to see if the the crop is a danger to the environment, the Department of Agriculture (USDA) ensures crop is safe to grow on farms, and the Food and Drug Administration (FDA) makes sure the new food is safe to eat. This approval process is very thorough and can take five to seven years. If any agency does not approve of the new organism, it’s back to the drawing board for the new plant! It cannot be grown or sold in the United States without these approvals. Many other countries also have their own regulatory and approval policies for GMOs, and some are even stricter than the United States’. Altogether, these regulatory processes ensure that GM food is as safe as, if not safer than, conventional food, and since your body treats both types of food the same, both are perfectly safe to eat.*
Now that we’ve established that GMOs are safe to eat (if you’re still not convinced, check out the study information linked above or do some of your own research! Just be wary of claims and studies with poor scientific backing), we’ll take a look at how GMOs have been used in the past, how they’re used today, and how they can help us reimagine a more sustainable future. Stay tuned for the next couple articles as we finish off this series!
*An important side note: Some crops have been genetically modified to resist herbicides and weed killers. While these crops may have higher levels of pesticides than organically grown crops, the pesticides used on these crops are usually safer than the pesticides used on conventionally (that is, not organically) grown crops. If you want to be extra safe, you can also wash all types of produce before cooking or eating it to remove any remaining dirt, pesticides, or bacteria.
Post By: An Anonymous Contributor
Photo credits: USDA, https://www.ams.usda.gov/rules-regulations/be/symbols
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