Because the long-term human health issues of these new substances have not been thoroughly or independently studied:

• Allergens and toxins: Genetic engineering can cause unanticipated allergens and toxins. There is no way for doctors to trace any health problems they may cause because the Food and Drug Administration (FDA) does not require labeling of genetically engineered foods. Nor is there any way to hold the corporate culprits responsible legally.

• Reduced nutritional content: The studies of the effects that genetic engineering has on the nutritional content of foods is, in the words of Ralph Nader, "deeply inadequate."

• Superbacteria: The widespread incorporation of antibiotic-resistant genes into genetically engineered organisms could lead to 1) the creation of superbacteria, 2) the diminished effectiveness of antibiotics as medicines, and 3) the development of new, antibiotic-resistant strains of infectious diseases like meningitis.

Can I avoid buying these foods?

Yes and no.
Yes. Foods certified as organically grown do not come from genetically modified plants, and many natural foods companies are avoiding GE ingredients. Also free of genetically modified ingredients are whole foods - whole grains, beans, rice, pasta, and fresh fruits and vegetables (although genetically engineered potatoes, tomatoes, papaya, yellow crookneck squash, zucchini, and radicchio are now in the marketplace, so buying organic is safest).
No. Consumers don't know which foods are genetically engineered because these foods are not identified in the store. At present no laws require such labeling. 60% of processed foods in the U.S. may contain genetically engineered ingredients such as corn, soy, canola, and cotton.

But aren't genetically engineered foods the answer to worldwide hunger?

Not at all. Crop yields from genetically altered seeds are actually often lower than conventional ones, except for a tiny number of "show" crops. In addition, large acreages of crops with unnatural genetic uniformity can place our food supply at risk because they are subject to huge food losses when pests, fungus', bacteria, or virus' adapt to the crop. Margaret Mellon, director of the agriculture and biotechnology program of the Union of Concerned Scientists, says of worldwide hunger, "We have sufficient food now, but it doesn't get to those who need it. Most hungry people simply can't afford to buy what's already out there even though commodity prices are at all-time lows. How does genetic engineering address the problems of income disparity?"

Then why are companies creating these plants?

For profit. 99% of genetically modified crops are bred to be resistant to pesticides, (so that these agents can then be sprayed in enormous doses and sold in enormous quantities) viruses, and insects, or to increase the product's shelf life. In some cases natural and other pesticides are genetically incorporated into a plant. This practice has raised concern that insects will build up resistance to these substances, rendering previously useful agents like Bacillus thuringiensus (Bt) useless. That's fine with the chemical companies, who peddle the next chemical, but countless farmers depend on natural controls like Bt.

Can genetically engineered crops harm the environment?

Many scientists are concerned that genetically engineered organisms threaten soil fertility and wildlife, alter natural habitats, perpetuate our dependence on pesticides and herbicides, and expose the entire ecosystem to irreversible pollution.

Make a Difference...

Alliance for Bio-Integrity
The Campaign to Label GE Foods
The Center for Food Safety
Rural Advancement Foundation International (RAFI)
Youth for Environmental Sanity

For some interesting articles, see our Organic Farming News