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Despite what you may hear from the culinary elite, genetic engineering is winning the day and gradually overcoming their “Frankenfood” fear-mongering. A flurry of good news this year ought to convince the public, more than ever, of the safety and the tremendous promise of this technology.
On Dec. 8 the Food and Drug Administration approved a new chicken that has been genetically modified to treat a rare and potentially fatal disorder called lysosomal acid lipase deficiency. . .
In November the FDA approved, for the first time, a genetically engineered animal intended for human consumption. After a 20-year review, the agency gave the green light to the AquAdvantage salmon. . .
In February the Agriculture Department approved the Arctic Apple, a new variety developed by silencing the genes that cause the fruit to bruise and brown when sliced. . .
But if you need an anecdote for how the year unfolded for the anti-GMO movement, look no further than Chipotle. Last spring the fast food company announced with great fanfare that it would take GMO ingredients off its menu. . .
Then cases of food-borne illnesses hit Chipotle locations across the country. . .
GMOs never looked so harmless. As science advances and consumers become more informed about genetic engineering’s benefits for human health, animal welfare and food safety, the anti-GMO movement will look ever more like an outdated ideological crusade. Denouncing those three little letters doesn’t make your food safer or healthier—as Chipotle, and Americans, are now learning.
Read full, original post: The March of Genetic Food Progress
