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What is GMO?

As with so much in our food system, relatively new terminology comes along that is poorly understood by many shoppers. Genetically Modified Organisms (sometimes just GM) has been in our food supply for around twenty years; it continues to be controversial, and is banned in many countries, including 19 of the 27 countries of the European Union.

The gist of the technology is that genes (DNA) from one species are mechanically inserted into the DNA of a different species, to achieve a particular physical trait. The best known example is Bt corn. A soil bacteria called Bacillus thuringiensis makes a toxin that kills caterpillars; its genes were inserted into corn to resist the corn borer—a built-in insecticide. Roundup-ready soybeans are engineered to withstand glyphosate (Roundup) that kills broadleaf weeds.

The problem is that Bt corn also kills the caterpillars of Monarch butterflies, and perhaps other species in the same taxonomic genus. Glyphosate has been linked in studies and court cases as a likely cause of lymphoma. These “unintended” consequences are not mentioned in marketing data.

Saying genetic engineering is the same as selective breeding is a rationale sometimes used as a justification. Selective breeding is choosing seeds or offspring exhibiting desirable traits, as the sole progenitor for the next generation within the same species.

As with any technology, there are benefits and costs, good and bad. No technology is all one or the other. My personal opinion is that genetic engineering of crops and derivative foods are marketed without adequate or objective testing as to the possible dangers, thus my attitude is guilty until proven innocent when it comes to my personal food choices. Were it not for labeling laws, we wouldn’t know the difference. The label has been changed recently to an innocuous looking blue and green logo termed Bio-engineered. Interestingly, fresh produce is exempt from these labels.

Caroline McColloch
Chez Nous Farm
cheznousfarm@gmail.com

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