Genetic Engineering - Safe or Sorry?
Written by Mothers for Natural
Law, a non-profit educational organization
What Is Genetic Engineering?
A new technology is changing the face of American agriculture.
It’s called genetic engineering. Touted as the most exciting scientific
advancement of our time, the solution to world hunger, and the greatest
invention of the decade, genetically engineered foods have made
their way on to our grocery shelves. But a growing number of scientists,
physicians, clergy, consumers, business leaders, and governments
all over the world are voicing concerns over the proliferation of
these foods into the market place.
What is genetic engineering and how does it work? Genetic engineering
is a new technology that, according to its developers, was created
to improve food production, reduce the use of pesticides and herbicides,
and increase yields to feed our growing world. Though it has grabbed
the support of our government, many scientists believe this technology
reduces the nutritional value of our foods, perpetuates our international
dependence on the chemical treadmill, and disrupts the flow of intelligence
in the genetic sequence of our ecosystem.
Supporters assert that genetic engineering is a natural extension
of traditional crossbreeding, where traits from the same or closely
related species are interbred. In fact, it is radically different.
According to the Environmental Defense Fund, “Scientists can now
readily shift genetic material from one species to virtually any
other species. Genetic material can also be synthesized in the laboratory
and then transferred into organisms. As a result, a virtually limitless
number of genetically encoded substances ... can now be added to
organisms used as food.” Many of these substances have never been
a part of the human food supply.
What are the possible dangers of genetically
engineered foods?
Hazardous effects will continue for generations to come
Unlike chemical or nuclear contamination, gene pollution can never
be cleaned up. New living organisms, bacteria and viruses will be
released into the environment to reproduce, migrate and mutate.
They will transfer their new characteristics to other organisms
and can never be recalled or contained. The effects of genetic mistakes
are irreversible and irretrievable.
Damage to the ecosystem, harm to wildlife and change in natural
habitats
Our plant and animal species have evolved over millions of years.
Introducing genetically engineered species upsets the delicate balance
of our ecosystem with changes, which would not naturally occur.
Insects, birds and wind can carry genetically altered seeds and
pollen into neighboring fields and beyond, creating new species.
These unpredicted and unknown species may endanger wildlife and
alter essential ecological relationships between plants and animals.
For example a genetically engineered bacterium developed to aid
in the production of ethanol, produced residues which rendered the
land infertile. New corn crops planted on this soil grew three inches
tall and fell over dead. (Ref. OSU Study Finds Genetic Altering
of Bacterium Upsets Natural Order, Hill, H.R., The
Oregonian, August 8, 1994)
Increased pollution of food and water supplies
Approximately 57% of the research of biotechnology companies is
focused on the development of plants that can tolerate larger amounts
of herbicides. It’s estimated that this will triple the amount of
herbicides used on crops, resulting in even more chemicals in our
food and water. (Ref: Environmental concerns with herbicide-tolerant
plants; Goldberg, Weed Technology,
6, 1994)
Unsafe track record
In 1989, a genetically engineered form of the food supplement tryptophan,
produced toxic contaminants. As a result, 37 people died, 1500 others
were permanently disabled, and 5000 others became very ill. Who
can guarantee that this kind of mistake won’t happen again? (Ref:
Eosinophilia-myalgia syndrome and tryptophan production: a cautionary
tale. Mayeno, A.N., Gleich, G.J. Tibtech,
12, 346-352, 1994)
Allergic reactions
Genetic engineering may transfer new and unidentified proteins
from one food into another triggering allergic reactions. Millions
of Americans who are sensitive to allergens will have no way of
identifying or protecting themselves from offending foods. Allergic
reactions can cause more than simple discomfort-they can result
in life-threatening anaphylactic shock. (Ref: Food and Drug Administration
57 Federal Register
22987)
Unpredictable, permanent changes in the nature of our food
The genetic structure of plants and animals has been nourishing
the human race for millennia. Now that structure is being tampered
with. Genes from bacteria, viruses and insects, which have never
been part of the human diet, are being spliced into our food. No
one really knows if they are safe. Genetic engineering is not an
exact science. Scientists can unintentionally create changes in
the genetic make-up of plants that result in new, unknown proteins
with unknown results.
Harmful effects may not be discovered for years
Changing the fundamental make-up of a food could cause new diseases,
just as herbicides and pesticides have in the past. There are no
long-term studies to prove the
safety of genetically engineered foods. These products are not being
thoroughly tested before they arrive on the grocery shelves. They
are being tested on us.
New and higher levels of toxins
Many plants naturally produce a variety of compounds that are toxic
to humans or alter food quality. Generally, these are present at
levels which do not cause problems. Combining plants and animal
species in genetic engineering may create new and much higher levels
of these toxins. Corn and potatoes engineered to produce toxins
that kill insects, are now classified by the Environmental Protection
Agency as pesticides, rather than vegetables. (Ref: Food and Drug
Administration 57 Federal
Register 22987, EPA Approves Bt Corn and Cotton with Conditions,
The Gene Exchange, Dec.,
1995)
Decreased effectiveness of antibiotics
Antibiotic-resistance genes are incorporated into nearly every
genetically engineered organism as markers to indicate that an organism
has been successfully engineered. Scientists expect these genes
and their enzyme products, which inactivate antibiotics, to be present
in engineered foods. (Ref: Food and Drug Administration 57 Federal
Register 22988)
Sick and suffering livestock
In an early experiment, human growth hormone spliced into pigs
resulted in crippled, blind and immuno-compromised animals. Cows
injected with recombinant bovine growth hormone (rBGH), have shorter
life expectancies and increased incidence of disease. In addition,
since the diet of most domestic animals is dominated by one or two
crops, e.g. corn, altering the composition of these crops can pose
serious threats. (Ref: From The Editor’s Desk, The
Gene Exchange, Dec.,
1991, Food and Drug Administration 57 Federal
Register 22988)
Deletion of important food elements
Genetic engineers may intentionally remove or inactivate a substance
they consider undesirable in a food. This substance may have an
unknown but essential quality, such as natural cancer-inhibiting
abilities. (Ref: M.W. Pariza, 1990, p. 170, Report 2, National Agricultural
Biotechnology Council, Ithaca, N.Y.)
Counterfeit freshness
Consumers rely on physical characteristics, like color and firmness
of fruits and vegetables, to indicate freshness, nutritional quality
and flavor. A luscious-looking, bright red tomato could be several
weeks old and of little nutritional value, but we won’t know. With
engineered traits we can’t accurately judge the quality of the produce
we buy.
Infringement of religious freedom
Many Americans hold religious beliefs that include dietary restrictions.
Many believe that transpecies genetic engineering violates the natural
reproductive boundaries set in place by God. Others find the patenting
of life forms blasphemous. Without product labels, these consumers
will not be able to avoid foods that conflict with their religious
and spiritual orientations.
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Use the information provided on this site as an educational resource for determining your options and making your own informed choices. It is not intended as medical advice or to diagnose, prescribe, or treat any specific illness.