Page 1. Genetically Modified Foods?

Genetic modification is possible nowadays thanks to biotechnological advancements. The genetic material may be altered with methods that aren’t natural – this is what is known as genetic engineering. Traditional breeding can generally produce the same results, but it takes much longer. However, transferring a gene to a non-related species is impossible without genetic modification. The practice is not new – it has been around for centuries through careful, selected breeding. In theory, genetic engineering allows genetic material to be transferred between organism, like flora and fauna. A common misconception is that organic foods are the same as GM food – this is not the case. The hardest thing about genetically modifying foods is locating the genes for important traits – increased levels of insect resistance or the desired nutrient boost is incredibly difficult to look for and identify.

Several foods have been modified to make them more resistant to insects and viruses that endure herbicides. This includes:
• Maize
• Soybean
• Oilseed rape (canola)
• Chicory
• Squash
• Potato

Genetically modified foods are currently unavailable in Australia. Genetically modified ingredients, however, are present in some Aussie food such as soy flour in bread that may have come from imported GM soybeans.

Genetic engineering can be used to increase nutrients (vitamins, minerals) in food crops. Known as ‘nutritional enhancement’, it is at a relatively advanced stage compared to other genetic engineering branches. Things such as iron and Vitamin A deficiency will be a thing of a past, and the theoretical removal of proteins in nuts will supposedly lower allergy rates.

There are several benefits to GM foods – lower overall costs per nutritional value, better quality food, higher nutritional values and yields, longer shelf life, it would be possible to implement vaccines into certain foods and they would require less chemical attention, ergo they are better for the environment.

Akin to the benefits of GM food and crops, there are definite downsides to it. There are authorities that ‘mark’ GM foods on a criterion that includes but is not limited to, the foods toxicity, and their tendency to provoke an allergic reaction, the stability of the inserted gene, any levels of nutritional deficiencies and any other unintended effects due to gene insertion. This is all compared to the original product, and the GM food will only go on sale if it proves to be safe. This is the principal of “substantial equivalence”.