Since genetically modified foods became available in the early 1990s, genetically modified organisms (GMO) have become an increasingly controversial topic of consumerism worldwide. The controversy surrounding GMOs is thanks, in part, to food marketing tactics. Fear and distrust sell, so the crusade against science marches on. Here, we take a look at the facts about GMOs.
What is a GMO?
A GMO is a plant, animal, or microorganism that has had its genetic material, or DNA, changed through technology that modifies the DNA by transferring specific DNA from one organism to another. This is different than the technology that allows for selective breeding where two species are crossed to develop a new variety. GMOs have had their genetic material modified and cannot be created through conventional breeding.
Are there GMO grains?
No. There is no GMO wheat or barley grown or sold commercially in the United States.
What crops are GMO?
At last count, there were more than 50,000 products on the market stamped as ‘GMO-free’, including products like water and salt that do not contain genetic material and, therefore, cannot be genetically engineered. There are only 10 plant types that are commercially available as GMOs.
Figure 1 — apples, potatoes, corn, canola, alfalfa, soybeans, rainbow papaya, cotton, sugar beets, and summer squash
The majority of these crops, like alfalfa, field corn, and soy are actually preferred for livestock feed. Other uses for these crops include common food ingredients, such as sugar, canola oil, corn starch, and soy lecithin. You may find only a few of these in the produce section at the supermarket: rainbow papaya, summer squash, sweet corn, potatoes, and apples. Even though consumers won’t find many GMO fruits and vegetables at the produce stand, GMOs are a common part of the food supply.
How do consumers view GMOs?
Surveys have been conducted in the United States asking this very question.
Figure 2 — 69% of consumers are not confident they know what GMOs are; 32% were comfortable with GMO foods; 42% believe GMO crops are not safe for the environment; 39% said GMO crops are more nutritious; 43% believe GMO crops are not safe to eat
Are GMOs safe?
Absolutely. Mainstream scientists unanimously agree that GMO products are every bit as safe as their non-GMO counterparts. While marketing and anti-GMO advocacy lead consumers to believe that GMOs cause cancer and a range of other diseases, in the 20-plus years on the market, GMOs have not caused or contributed to a single illness or death. The health and safety of GMOs have been validated by many independent scientists and health organizations around the world. In some cases, GMOs improve nutritional value. GMO soybeans have healthier oils that are used to replace oils with trans fats.
Is Celiac Disease caused by GMOs?
No. There is no GMO wheat, barley, or rye grown or sold commercially in the United States. Therefore, there is no possible way that GMOs are in any way related to a seeming rise in Celiac disease. Celiac disease is a serious condition that affects the digestive system caused by an abnormal sensitivity to gluten.
What are the benefits of GMOs?
For more than 10,000 years, humans have been modifying crops through cross-breeding, selective breeding, and mutation breeding. These modifications have provided new varieties of plants that better suit the needs of consumers; for example, seedless watermelon and apples that are sweeter, crisper, or don’t brown as quickly. Modern technology now allows scientists to use genetic engineering to target just one gene, such as disease resistance or drought tolerance, and transfer it to a plant. This technology allows for higher crop yields, less crop loss, lower pesticide use, reduced natural resource consumption, longer storage life, better appearance or nutrition, or any combination of these traits.
Through GMO technology, scientists have been able to produce plants that are more resistant to insects by targeting and transferring plant-incorporated protectants. Other GMO plants have been developed to tolerate certain herbicides. Working together, the Food and Drug Administration, the Environmental Protection Agency, and the United States Department of Agriculture share science-based information to help researchers and genetic engineers develop plants that produce higher yields using less land and fewer natural resources and safely making food products less expensive for families around the world.
