GMOs

Everyone has heard the terms “organic,” “all natural,” and “GMO,” but what do they really mean and what does it take to be able to label your products that way? Are they worth the extra cost or are they just a marketing ploy?

I had originally planned to do a quick overview “GMOs”, the use of the term “all natural,” and what “organic” is all at once. As I started, the process went from “this is what ‘X’ is” to “I can’t believe this is allowed, people need to hear about this.” Instead of having one really long post, I decided to break them up into different parts.

First up, GMOs. What are they? Are they safe? Are they less nutritious? And how do I know if a product is genetically modified?

What are they?

GMO stands for genetically modified organism. These are plants or animals that have been genetically engineered with DNA from bacteria, viruses, or other plants and animals. They are experimental combinations of genes from different species cannot occur in nature or in traditional crossbreeding.

According to a Question/Answer format on the FDA website “genetic engineering is the name for certain methods that scientists use to introduce new traits or characteristics to an organism. For example, plants may be genetically engineered to produce characteristics to enhance the growth or nutritional profile of food crops”(http://www.fda.gov/food/foodscienceresearch/biotechnology/ucm346030.htm). 

The use of the wording “for example” I found particularly interesting because according to the Non GMO Project “virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit” (http://www.nongmoproject.org/learn-more/).

I understand a website dedicated to the information against GMOs may be a little biased, but as you will notice this is not the only place in this FDA Q&A that creative wording comes into play.

So now we know what they are, but there is a lot of buzz around the safety of GMOs, and surely the FDA has a process for that.

Are foods from genetically engineered plants safe?
“Foods from genetically engineered plants must meet the same requirements, including safety requirements, as foods from traditionally bred plants. FDA has a consultation process that encourages developers of genetically engineered plants to consult with FDA before marketing their products. This process helps developers determine the necessary steps to ensure their food products are safe and lawful. The goal of the consultation process is to ensure that any safety or other regulatory issues related to a food product are resolved before commercial distribution” (http://www.fda.gov/food/foodscienceresearch/biotechnology/ucm346030.htm).

The reference to a consultation process is as follows: “FDA has set up a voluntary consultation process to engage with the developers of genetically engineered plants to help ensure the safety of food from these products” (http://www.fda.gov/food/foodscienceresearch/biotechnology/ucm346030.htm). This will come up again.

Not only is the process voluntary, the GMO’s creators (developers) are encouraged to consult with the FDA prior to marketing. This is not a requirement before putting a new item on the shelves. But, this still doesn’t address the safety of the organism. How is that determined?

How is the safety of food from a genetically engineered plant evaluated?
“Evaluating the safety of food from a genetically engineered plant is a comprehensive process that includes several steps. Generally, the developer identifies the distinguishing attributes of new genetic traits and assesses whether any new material that a person consumed in food made from the genetically engineered plants could be toxic or allergenic. The developer also compares the levels of nutrients in the new genetically engineered plant to traditionally bred plants. This typically includes such nutrients as fiber, protein, fat, vitamins, and minerals. The developer includes this information in a safety assessment, which FDA’s Biotechnology Evaluation Team then evaluates for safety and compliance with the law” (http://www.fda.gov/food/foodscienceresearch/biotechnology/ucm346030.htm).

So the way I understand it, all testing is done by the company who has funded the new GMO and stands to lose money if the results are less than promising. Then, they show the research to the FDA who reads the hopefully-ethical results and either approves or denies it. I hope I am not the only one who sees a flaw here.

It is worth considering that “most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale” (http://www.nongmoproject.org/learn-more/).

So GMO’s may or may not be safe, depending on your trust in the process, but what about the claims saying GMO’s are less nutritious than non GMO products?

Are GMO foods from genetically engineered plants less nutritious than comparable foods?
“Nutritional assessments for foods from genetically engineered plants that have been evaluated by FDA through the consultation process have shown that such foods are generally as nutritious as foods from comparable traditionally bred plants” (http://www.fda.gov/food/foodscienceresearch/biotechnology/ucm346030.htm).

At face value this statement from the FDA should put you at ease. However, remember the consultation process is VOLUNTARY, so not all GMOs subject themselves to this process. That fact aside, the use of the word ‘generally’ is so vague and leaves so much wiggle room that now I start to question the ones that were tested.

To truly understand the possible bias that can be involved, take a look at the size of the GMO industry. Looking only at crops currently in commercial production (http://www.nongmoproject.org/learn-more/):

• Alfalfa (first planting 2011)

• Canola (approx. 90% of U.S. crop)

• Corn (approx. 88% of U.S. crop in 2011)

• Cotton (approx. 90% of U.S. crop in 2011)

• Papaya (most of Hawaiian crop; approximately 988 acres)

• Soy (approx. 94% of U.S. crop in 2011)

• Sugar Beets (approx. 95% of U.S. crop in 2010)

• Zucchini and Yellow Summer Squash (approx. 25,000 acres)

Finally, you may be wondering how to determine whether the foods you are buying are genetically engineered. Unfortunately, they aren't always distinguishable.

Why aren’t foods from genetically engineered plants labeled?
“We recognize and appreciate the strong interest that many consumers have in knowing whether a food was produced using genetic engineering. Currently, food manufacturers may indicate through voluntary labeling whether foods have or have not been developed through genetic engineering, provided that such labeling is truthful and not misleading” (http://www.fda.gov/food/foodscienceresearch/biotechnology/ucm346030.htm).

Voluntary.

Have a great weekend and please keep sending me your questions!

Dr. Snyder

www.SnyderChiropracticOfWoodbury.com