Misinformation on genetically modified foods

THE EDITOR, Madam:

WITH AMUSEMENT and some concern, I read the recent articles about genetically modified (GM) foods being sold in Jamaica. A Marva Hewitt, writing in The Gleaner (June 6) suggests that Jamaica should "label our foods properly including GMO, similar to other developed countries".

In case her reference was meant to include the US, it would be instructional to note that the US does not require labelling of GM foods. The United States Department of Agriculture (USDA), US Environmental Protection Agency (EPA), and the US Food and Drug Administration have all said there is no evidence to prove that these foods are not safe. We rely on the judgment of these agencies for almost everything else we eat or use as medication, so what is the problem here? There are however, numerous 'consumer advocate' groups that are pushing for labelling and a few European countries that have began labelling products.

Why is it that we get upset and downright confrontational when it comes to GM foods? A lot of it has to do with misinformation. Now would be a good time to point out that there is no such thing as non-GM foods.

Every single crop that we now cultivate has been genetically modified in one way or another. The only difference in some cases, is the process. What molecular biologists are now able to do quickly in a lab used to take years of breeding by traditional plant breeders.

Case in point, what we now plant and enjoy as corn was developed from the teosinte plant, a plant that looks and yields nothing like the corn of today. Corn plants with erect leaves to allow more sunlight into the canopy and stronger shanks to hold larger ears were all developed by traditional breeding. If a plant molecular biologist were to cause the plant to overexpress an enzyme that led to greater photosynthesis and greater yield he or she would be doing what a plant breeder would take 12-15 years to do by travelling all over the world trying to find a corn plant that naturally overexpresses the enzyme of interest.

We routinely use things everyday that are products of genetic modification of different organisms. Insulin for diabetics and the enzyme chymosin used to make cheese are produced by genetically modified bacteria. We use dozens of medicines that are made by genetically modified bacteria in fermentation vats in pharmaceutical companies.

Will labelling solve the problem? In the US cigarettes carry a label that basically says smoking will kill you. Even so, almost 500 billion cigarettes were sold in the US last year. Do GM foods have some risk associated with them? Probably. But there are risks associated with walking down a busy street, flying on an aeroplane, and eating a mango and not washing it. Still we do those things without even thinking.

Perhaps a wide scale educational campaign that shows both sides of the issue is in order.

I am etc.,

DR. BYRON SLEUGH

E-mail: byron.sleugh@wku.edu

Department of Agriculture

Western Kentucky University

1 Big Red Way, Bowling Green

Kentucky, USA

Via Go-Jamaica

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