Rethinking GM, conventional, and organic food safety

| November 2, 2012 |
fruits-and-vegetables1

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

  • Santos

    “the process itself does not necessarily increase food risk”. <—- you are not saying anything with this statement except that nothing can be proven so we might as well leave it alone. I don't think so. Labeling places the responsibility on the consumer not on any outside organization. If you modify the genetics of anything let people know and we'll make our own choices.