Has got to be GMO’s. Or Genetically Modified Organisms. Or Genetically Engineered Foods. I wonder if they will change the acronym now? Or the simple term Biotechnology.
Anyway, it’s something that has become a norm in the grocery store, in the legislative, and a top concern among consumers.
The topic is one of my top questions that I get asked. Last week I decided to take a quick trip to St. Louis to listen to some of the top players when it comes to GMO’s. And when I say quick I mean I spent more time in an airport and the car than at the meeting.
But, I will have to say that it is one of the best meetings I have been to yet. The knowledge was abundant and I feel even more confident in saying we grow GMO’s and I support them. Here’s why.
First off the speakers we listened to are both considered “experts” in biotechnology. So, some may say it is a one sided opinion. However, it’s hard to argue when these people have dedicated their lives to not only biotechnology but providing food to underprivileged countries and have made it a personal journey of solving the world’s food problems.
We discussed everything from the definition of biotechnology v. traditional breeding to the labeling laws that are trying to get passed in various states (It recently failed in California).
Traditional breeding is something you will see in heirloom seeds or even in the different varieties in the greenhouse you may choose your garden plants from. In traditional breeding you basically are choosing from a parent line and select the traits you are looking for and creating a new plant.
With Biotechnology a trait is chosen in one plant and studied for years and that trait is very well understood before being put into another plant.
I often explain biotechnology as us nudging Mother Nature along. However, it was pointed out that for over 10,000 years we have been interfering with Mother Nature, selecting what we want in plants (traditional breeding) and making new plants. In biotechnology we have vast knowledge of one trait and we aren’t creating something new we are simply putting that one trait into something else.
I wanted to get the basic definitions before I continue on with my findings at this meeting. So, look for more in the next couple of days about biotechnology, feeding the world, and the Danforth Science Center that is doing AMAZING things in St. Louis.
I know! People have been injecting plants with roundup for 10,000 years, what’s the big deal?!
Anonymous,
That is not at all, whatsoever, what the RoundUp Ready trait is in GM seeds. If you do care to learn more, I’m happy to reply.
The big deal is that the glyphosate in the round up causes nutrient deficiency in plants and thus food (on top of the fact that many foods are already picked under-ripe and is a week old by the time you get it). Second, when you change a plant genetically, (in Monsanto’s case, they are taking the gene from bacteria, not a plant. This means that their genetic breeding is NOT the same as traditional breeding because breeding bacteria with plants is biologically impossible in nature) you change the proteins, fats, sugars, and starches, etc. produced by the plant. These substances can and have created issues with allergies. Third, the RNA produced from the gene splicing can transfer from the plant to your gut bacteria. This genetic modification (and whatever proteins etc. it is encoded to produce) BECOMES A PART OF YOU FOREVER. Why should this matter to you? Because you feed America. It is your responsibility to produce nothing but quality food in such a way that is heals the land, not depreciated it so that you need more fertilizer. I honestly don’t give a damn about what you have to tell me about profits because you’re probably subsidized anyways. And there are plenty of permaculture based organic farms that do VERY well, mind you. In fact, there is one in Virginia that has a 50% profit margin. I’m no agricultural economist, but, i here that that’s pretty damn good.
Curtis,
I have never heard of nutrient deficiency in GM plants. If anything, GM crops are more nutrient dense! Just look at non-GMO cereals (Post Grape Nuts, Cheerios) their original formulas are far more nutritional made with GMO’s. The bacteria you’re talking about is Bt. It is a *naturally* occurring bacteria in the soil and is one of the most widely used pesticides used in organic farming.
There are NO allergens associated in GMO’s at all, they are the most highly tested foods for allergenicity. Did you know by our regulations today that the kiwi fruit wouldn’t be allowed on the market if introduced right now? Way too high of an allergy risk.
Our gut bacteria is NOT the same as an insect’s—that’s simple anatomy, I’m assuming that is what you’re referring to. By your analogy….if you eat bacon, do you become a pig? If you eat spinach do you start turning green? Nope.
Hi Curtis,
Do you have any papers or documents to support your statements? I’m particularly interested in learning more about the transfer of RNA from the plant into the bacteria in our guts.
Thanks!
Curtis,
“The big deal is that the glyphosate in the round up causes nutrient deficiency in plants and thus food (on top of the fact that many foods are already picked under-ripe and is a week old by the time you get it).”
In addition to the fact that there is no significant nutritional difference between GM and non-GM versions of the same crop, there is no produce you would buy in the grocery store that is Roundup Ready, so that is not even an issue at this point. Zucchini, squash, and sweet corn are available in limited amounts with the Bt gene for insect resistance.
“Second, when you change a plant genetically (in Monsanto’s case, they are taking the gene from bacteria, not a plant. This means that their genetic breeding is NOT the same as traditional breeding because breeding bacteria with plants is biologically impossible in nature)”
But you are wrong. Agrobacterium tumefaciens, the bacterium that is used as a tool to transform most GM crops today, is a naturally occurring bacterium that exchanges genetic material with plants in nature all the time. We just give it a specific genetic sequence (sometimes from bacteria, sometimes from plants) to exchange with the plants we want to modify.