- Food fingerprinting investigations show the precise composition of a crop is readily affected by the position of the plant in the field in which it is being grown, climatic differences between farms, variation in soil chemistry and differences in crop composition generated by conventional breeding. These factors all produce more unexpected alteration of food composition than do the methods used to make GM food crops.
- Another example of natural genetic engineering was discovered in an Illinois soybean field in 1987, where a (non-GM) colour-mutated soybean flower appeared spontaneously in a field of soybeans.
- All the key features of laboratory genetic manipulation of crops — random DNA insertion in chromosomes, foreign DNA, altered expression of genes, DNA rearrangements — are exhibited by natural genetic mutations that occur in plants.
- Our exposure to unexpected genetic events occurring in genetically-engineered food is lower than our exposure to the unintended genetic changes served up by conventional foods we’ve eaten for years. And underpinning this more recent scientific finding is the fact that there’s solid assurance of GM food safety from the intense scientific scrutiny and government oversight that GM food has received at all stages of its development over the last 30 years and more. Food from GM crops is at least as safe as traditional foods.
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