GMO: Boon Or Bane

As the number of GMOs (genetically modified organisms) in the pipeline for commercial use, as well as the discussion about increasing awareness of the pitfalls of GMO use, are both on the rise, one wonders which side of the fence is a safer place to be.

One of the cases for eating organically grown food is to escape the dangers of GM (genetically modified) food, which has been known to potentially be responsible for the unprecedented spike in all food allergies and numerous other health issues that have become rampant “lifestyle” diseases in the present day.

According to the US CDC (Centers for Disease Control and Prevention), peanut allergy is now the leading cause of anaphylactic shock.

The prevalence of this allergy quadrupled from 0.4 percent in 1997 to more than 2 percent in 2010.

This 2017 study surveyed over 3000 citizens of the USA and found a significant improvement in a range of health conditions, including digestive issues, low energy, food allergies, joint pain, gluten sensitivity, eczema, and auto-immune diseases, when participants either switched to a non-GMO diet and in some cases even just reduced the quantity of GMO foods consumed.

Ironically, GM foods contain specially inserted genes from carefully selected species into their DNA.

The movement began with the intention of developing foods that could alleviate certain disorders and diseases by modifying the properties of these foods that trigger issues for some individuals.

But that was just the beginning. A major reason for the ongoing interest in and continued development of GM foods is their increased shelf life, which opens up a whole range of business opportunities.

The push for the continued use of GM seeds and produce is largely driven by economic considerations, as they are highly versatile and can be used in a wide range of processed foods that require a long shelf life.

However, in the absence of a strong regulatory board to oversee the quality and composition of GM seeds and a market replete with producers willing to compromise on quality, it is challenging to determine which metabolites of GM food may cause potential harm when consumed.

And that is only the producers of raw material.

Manufacturers who use GM ingredients to produce packaged food that costs less to make and lasts longer are not always required by law to state the exact contents and composition of everything that has gone into the making of the food.

This poses a host of issues for the consumer, who may inadvertently subject themselves to food that could be problematic.

In recent times, several health issues, such as antibiotic resistance and food allergies, amongst others, have been linked to strains of GMOs present in much of the food we grow and consume.

The fundamental premise is that GM food is injected with new strains of proteins, and the testing mechanisms for these new organisms do not allow for any conclusive way to know how they will metabolize or react upon consumption.

Until they are actually consumed in large quantities by large groups of people, that is.

Therefore, it’s nearly impossible to tell which of these could also trigger allergic reactions unless enough time has passed and there is a noticeable spike in cases of allergy outbreaks.

It was only in the 1990s, when soybeans modified with a gene taken from the Brazil nut in an effort to produce a healthier variant were introduced, that the first instances of severe allergic reactions were witnessed.

This form of soybean was never marketed. However, the principle remains the same, and several other GM foods can, for the same reasons, still pose a risk of causing allergies.

Even in cases where none existed.

Other forms of GM soy continue to be rampantly used in a range of processed foods.

Apart from this, a whole host of GM crops currently form much of the staple food sources we consume.

Today, there are eleven GM food crops widely circulated and grown for commercial use.

Six very well-known crops among these include soy, corn, cotton, canola, sugar beets, and alfalfa, all of which are consumed by humans and animals alike.

Products like oils and sugars sometimes use raw materials such as GM-cottonseed and GM-canola, or GM-sugar beets, which can alter the effects of their consumption as well.

Aside from the genetic modification itself, which is known to cause a host of health issues, there is also the aspect of genetically engineered herbicide tolerance, enabling crops to withstand high-dose spraying of weedicides that contain the active ingredient Glyphosate.

The US Environmental Protection Agency states that this ingredient is low-toxic when used in controlled amounts.

However, new studies have emerged that show the presence of “inert” ingredients — including “solvents, preservatives, surfactants, and other substances that manufacturers add to pesticides” that could have potentially harmful effects.

When used in high amounts on GM crops, the compounded effect is questionable.

According to the piece linked above, “Nearly 4,000 inert ingredients are approved for use by the U.S. Environmental Protection Agency.”

A lot of the processed food and other quick-fix solutions that are quickly replacing the slow food we would traditionally eat are likely composed of some form of GM food or another.

It’s crucial to be aware of what we’re putting in our bodies.

We are what we eat, after all. The biochemical composition of everything we consume has long-term effects on how our bodies react and perform essential functions.

One way or another, it is beginning to look like a return to sustainable agriculture – one that takes into account the health of the end consumer as well as the environment and every touchpoint in between – is possibly one of the most accessible ways to mitigate the ill effects of GM food.

Yes, it means we’ll have to make certain lifestyle changes – get involved with what goes into our food, engage with our sources, prepare handmade, homemade meals – but also invest in the bigger fight to maintain soil fertility, overall ecological balance, and nourish the environment.

This is the only way to return to truly cleaner produce that is more balanced in nutritional value. Food that is designed to nourish you rather than sit on a shelf.

This post first appeared on LinkedIn Pulse