The Wake

Does the thought of eating an apple that contains organisms that have been genetically-modified make your stomach turn over? How about frozen pizza, corn or a peanut butter sandwich? Well, chances are most of the food you eat has been tainted. More than 70 percent of processed foods sold in grocery stores contain ingredients that have been genetically modified, Dr. Jennifer Kuzma, associate director of the Center for Science, Technology, and Public Policy, says. But only 24 percent of Americans think they’ve eaten genetically-modified foods, according to a 2003 Pew Initiative survey.

Unfortunately, there’s no easy way to discover what foods have and have not been modified. “Genetically-engineered foods are not labeled on a mandatory basis right now,” Kuzma explained at Café Scientifique, a science-based discussion on varying topics held at Varsity Theater once a month.

Food is genetically-modified so that it’s more resistant to insects, healthier (enriched with certain vitamins), less-allergenic or lasts longer (less susceptible to rotting). Kuzma also says there’s “more ability to control weeds,” which makes farming practices easier, and engineered crops are more tolerant to drought and fluctuating temperatures.

Many scientists think genetically-modified foods pose little risk to humans. Kuzma says she knowingly eats them and doesn’t have a problem with it. But there is still some concern in the scientific community that the full effects of genetically-modified foods are unknown.

There have been several genetic engineering experiments that have gone awry. In 1998, Arpad Pusztai, a Scottish scientist announced that rats he had fed genetically engineered potatoes had stunted growth, developed lesions and faulty immune systems. Critics claimed that his experimental practices were to blame and not the modified potatoes, but many other renowned scientists banded with Pusztai to support his research. Kuzma admitted that she thought his previous work proved his competency and said there was no way to know if the rats’ problems were caused by the potatoes.

The insect-resistant herbicide Bt has proven toxic to the milkweed-eating larvae of monarch butterflies, harming a number of the populations. Kuzma, however, says that there’s “no reason to think the Bt protein would be harmful to human health.”

There’s also some cultural and religious opposition to genetic modification. Some feel that it’s unnatural or that it violates long-standing traditions, Kuzma explains. “Native Americans are very much against the genetic modification of wild rice,” she says. Some tribes feel a close connection with wild rice and believe the plant should be respected.

There are some ways to get around eating genetically-modified foods, Kuzma points out. The Organic Standards Act permits less than 1 percent of food labeled organic by the USDA to be genetically-modified.

Nonetheless, the FDA has no problem approving genetically-modified food it feels is safe, even though the European Union and many other countries heavily regulate modified food. Kuzma says “science can tell you what the quantitative risk is, but it can’t tell you what’s safe.” The jury is still out, so if you’re concerned, eat organic.