By Pat Dray
The Garden Spot
Pat Dray.
A recent New York Times article about the Apple Biodiversity Collection in Nova Scotia started me thinking about the controversial topic of genetically modified organisms and genetically engineered foods.
Several organizations worldwide are working to understand the genetic reasons for the various apple traits and to help broaden the scope of future apple varieties. The apple bank in Nova Scotia has over 1,000 varieties of the genus Malus (apples).
If you’ve recently had a Honeycrisp apple, you may not have realized it was a product of crossbreeding or genetic modification.
Much of the confusion around GMOs seems to come from the terminology. Although genetic modification has been around since the beginning of life in the form of evolution and natural selection, GMO refers to plants, animals or insects that have had human intervention to modify an organism’s genes so that its features or characteristics change.
Many of us remember Gregor Mendel and his discovery of dominant and recessive traits through the crossbreeding of peas. But that wasn’t the start of genetic modification. For millennia our foods have been genetically modified, leading to more robust crops. Even our cave dwelling ancestors were known to crosspollinate wheat fields to create stronger crops. The difference is that a GMO has genetic material that cannot be created through conventional breeding (think Mendel) or in nature.
The concern with GMOs and GEs seems to stem from the newer gene editing techniques now being used on our foods. Rather than changing through selective breeding, foods are changed using biotechnology. Here in the US, three federal agencies – the FDA, EPA and USDA – work together to regulate GMOs and ensure food safety. Most of the existing GMO crops have been developed to reduce insect damage, improve tolerance to herbicides and to increase resistance to plant viruses. These benefits mean that farmers use less pesticides, herbicides and no-till planting.
Other GMO crops have been consumer driven, such as GMO apples that don’t brown when cut and GMO soybean oil that has a healthier profile. There are also humanitarian uses, such as improved crop yields that make GMO products life-changing in other parts of the world.
Many studies have been done here and abroad, with no reliable study showing a negative effect from eating GMO or GE foods. Some of the changes can in fact help improve health, as in the case of the GMO soybean oil.
All foods sold in the US must disclose GMO ingredients on the label, a rule that went into effect in January. If you’re concerned that there may be negative (although unproven) effects, do a close check of food labels. I did a quick look at foods in my pantry and discovered that the packaging of some breadcrumbs and cookies stated “contains bioengineered food ingredients.”
If you want to avoid GMOs, be prepared to give up most – if not all – processed products made with soy or corn. Over 90 percent of these crops are GMOs. Be ready instead to purchase only organically grown foods which are prohibited from using GMO products.
Pat Dray is a past president of the Garden Club of Orange and a master gardener.
