Genetically Engineered Food
In my recent food science newsletter it said that about 2/3rd's of the food in our marketplace has some genetically engineered ingredients in it. As the public rarely knows what it eats, the food is getting more crazy right under our noses. Now, no one knows yet if these foods are dangerous. All we know is that these plants do not naturally occur like this. The government couldn't make the giant food engineering companies wait for 50 years to see if there are any ill effects. Since I work with many international food companies I see a more highly regulated international food opinion. The European Union is very picky about additives and will not allow anything genetically engineered in their food. They see the same info as us, why do they choose not to put it in the food supply? Japan and China are also the same. So with that said, our USDA let them go ahead and now they make 2/3rd's of our food supply engineered to some degree. It's mainly about saving a buck, making the plant grow in harsh conditions, and making food nice and visually appealing for the public. There are many advantages to growing these crops but naturally speaking, plants aren't perfect like they are now. Bugs don't eat them. Everything to keep them resistant to nature's scourges is built in. But was it meant to be? Is it going to be bad for us down the road that these things are now in the genetic code of the plants we eat? I don't know. I have been buying organic food since I really read into this topic. Is it better? I don't know. It is more expensive to eat naturally because most farmers have switched over to GMO (genetically modified organisms). It doesn't look beautiful and shiny, but it tastes delicious. I do it for this reason as a food scientist.....when I think about what I am really eating, I know. That tomato I eat is just a tomato. Not a bioengineered super-tomato that resists bugs, doesn't need any help from nature to grow, and is always perfectly round and shiny red. The plant or animal, as it grows/lives in nature is what I want. No one knows if it is bad YET. Just trying to educate you about some of the things I see that worries me as I work in food every day. 2/3rd's of what you eat (and possibly more) is not natural. For more info, this site below will give you some good info.