Genetic engineering of foods is becoming more common. Through genetic engineering, scientists insert the gene of one organism into another in an effort to insert the strong characteristics of the first organism into the receiving one. The purpose of this "cross-breeding" is to improve nutrition, produce crops that can withstand increased amounts of pesticides to yield larger crops, and to increase shelf life of a product.
While the motives may be commendable, a genetically altered food may present untold problems for those suffering from allergies or intolerances. This technology has the power to breakdown the natural stages of development and the natural genetic barriers, not only among like-kind species, but also between humans, animals and plants. For example, some tomatoes have been injected with genes from flounder in an attempt to give tomatoes a longer shelf life. If you are allergic to fish, this could present a problem for you. Combining genes of non-related species, utilizing viruses, antibiotic-resistant genes, and bacteria as promoters, permanently alters the genetic codes of foods.
Labels on foods are not required by law to state if the product has been genetically modified, so the consumer has no way of knowing if a food is a GMO. According to Robin Ticciati, PhD, approximately 70% of processed food contains some genetically modified ingredients. Keep in mind that none of this food is labeled and there is little or no governmental regulation on GMO's. Up to 80% of the U.S. crops currently affected by GMO's include soybeans, corn, potatoes, squash, canola oil, cottonseed oil, papaya, tomatoes, and dairy products.
Dr. Michael Antoniou, a British molecular scientist, points out that gene-splicing has already resulted in the "unexpected production of toxic substances in genetically engineered bacteria, yeast, plants, and animals, with the problem remaining undetected until a major health hazard has arisen."
Biologist Dr. Barry Commoner explains that, "under the influence of specialized proteins that carry out 'alternative splicing', a single gene can give rise to a variety of different proteins, resulting in more than a single inherited trait per gene." As a result, there may be unpredictable results and even genetic mutations.
Dr. Ticciati concurs. "The new genetic structure could produce new proteins with unknown results on the human body." Millions of people who are sensitive to allergens have no way to identify or protect themselves from these new offending hybrids.
Allergic reactions may be as simple as a rash, or as life-threatening as anaphylactic shock. Changing the fundamental make-up of food could cause new diseases. There have been no long-term studies to prove the safety of genetically modifying organisms.
