OCT-NOV 97 - HOME

HEALTH, ENVIRONMENTAL, AND ETHICAL CONCERNS OF GENETICALLY ENGINEERED FOODS

Unpredictable, permanent changes in the nature of our food. Genes from bacteria, vi-ruses 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, 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.

*Hazardous effects will continue for generations to come. New living organisms, bacteria and viruses will be released into the environment to reproduce, migrate, and mutate. Unlike chemical or nuclear contamination, gene pollution can never be cleaned up. Any genetic mistakes will automatically be passed on to other organisms and to all future generations.

*New and higher levels of toxins. Many plants naturally produce a variety of compounds that are toxic to humans, but these compounds are normally present at levels which do not cause problems. Combining plants and animal species in genetic engineering may create new, much higher levels of these toxins.

*Damage to the ecosystem. Plant and animal species have evolved over millions of years. Genetically engineered organisms can upset the delicate balance of our ecosystem, such as by creating new, unpredicted species, which can 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 that rendered the land infertile, killing plants, and endangering animals.

*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.

*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?

*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.

*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.

*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, altering the composition of these crops can pose serious threats.

*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.

*Counterfeit freshness. Consumers rely on physical characteristics, like color and firmness, 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 individuals 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.
-Richard Wolfson, PhD ,Campaign for Mandatory Labelling and Long-term Testing of all Genetically Engineered Foods Natural Law Party, 500 Wilbrod Street Ottawa, ON Canada K1N 6N2 Tel. 613-565-8517 Fax. 613-565-6546
Email: <rwolfson@concentric.net>.Our website is: <http://www.natural-law.ca/genetic/geindex.html>.

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