The debate of the labeling of foods with genetically modified substances has stirred a provocative rethinking of notions of food safety. As Gerhard Adam argues, any pronouncement of “safety” is a qualified assessment and subject to being wrong depending on the individual exposed. As a result, we should be cognizant of the fact that whenever food is modified in any form, we may well change the profile of the “risk” for certain individuals. But although the changes may result from genetic modification–such as the insertion of new DNA proteins–the process itself does not necessarily increase food risk.
View the original article here: Rethinking GM, conventional, and organic food safety
