The following article is intended to give a brief introduction to this hot topic. While much of the GM controversy at present is centred on 'environmental' concerns, and with good reason, there is an equally important question to GM food crops: whether they are safe to eat or not. If they were safe and wholesome, then 'cross-contamination' from GM crops might be slightly less of a serious problem. The article does not detail the obvious hazards of growing GM crops which create pharmaceuticals (causing problems in the US), nor the complex changes to EU regulations now in the pipeline but still widely regarded as dysfunctional.
WHAT'S IN IT FOR ME?
Food from GM crop plants is presently on sale, much of it unlabelled and unproven. Although genetic engineering uses advanced techniques, its results are still very much hit and miss, and the underlying science is in its infancy. So it is well worthwhile to take a closer look.
All plants and animals consist of tiny cells, each containing a long thread-like chemical called DNA. A gene is a section of DNA in which are 'written' the details of one substance, called a protein. A plant cell may contain many thousand genes, and the proteins all interact to build and regulate the plant. In effect the DNA holds the entire knowledge base which that species needs to survive and prosper in its natural environment. When plants or animals reproduce, genes from both parents appear in the offspring, in distinct groups.
Genetic engineers use invasive techniques, such as virus infection, to move desired genes between DIFFERENT species. Extra genes are added, such as an artificial 'promoter' gene and frequently another gene which confers resistance to an antibiotic. The whole process is very different from conventional breeding.
GENETICALLY MODIFIED (GM) CROPS
The present generation of GM crops are marketed with the line that they will benefit the food producer. They can be designed to withstand specific weedkillers, or to produce their own insecticide, or have longer shelf-life, and so on. Unfortunately there are side effects. Most GM plants are able to reproduce, can spread their pollen several miles and may cross-breed with wild or agricultural relatives. In North America, where many GM crops are grown, butterflies have died, and some weeds have evolved to survive specific weedkillers.
Over the past three years, a series of 'Farm Scale Trials' have been carried out in the UK. These have been widely criticised because of their contamination risk and limited scope. Essential research is lacking and performance data has been falsified. Locals are angry at the lack of consultation, and many crops have been destroyed. It is now thought likely that the Government will allow commercial planting to go ahead in the UK, despite an overwhelming consensus against this in the 'GM Nation' public debate.
GENETIC ENGINEERING (GE) IN OUR FOOD
During the past decade GE products have been quietly introduced into food in Britain: from genetically altered crops such as GM soya and maize, from animals which have eaten GM feed, and in food additives and enzymes.
Soya is used widely in foods, providing flour, oil and an emulsifier called lecithin. Maize appears in cereals and snacks, and is a source of the glucose syrup in sweets and soft drinks. Meat and dairy products may come from animals which have been fed on GM plant material. Much of our animal feed comes from imported GM material, such as soya protein, oil seed rape and maize. Additives and enzymes are used extensively by the food industry. One example of a GE enzyme is chymosin - used for producing many hard cheeses. Many artificial flavourings can also be produced by genetic engineering.
POTENTIAL PROBLEMS WITH GM FOOD
When foreign genes are inserted using present techniques into a plant's DNA, their exact locations and interactions - and therefore their effects - are initially unknown. However, it is a plant's genes which determine whether that plant is nutritious and safe to eat, or not. So when gene changes are engineered there can be unforeseen side-effects which only appear later. Some GM crops are intentionally engineered to over-produce natural insect poisons.
Obviously some efforts are made to avoid marketing a plant which could be toxic to humans, but when a soy bean with a gene from a brazil nut was tested, it was found to be potentially fatal to people with a nut allergy. An accident occurred in the States after a food supplement, produced using GE, appeared on the market in 1989. About five thousand people suffered from an outbreak of Eosinophilia Myalgia Syndrome (EMS), a disease which subsequently killed at least 37, and left 1500 permanently disabled. The food supplement, L-tryptophan, was later found to contain minute amounts of highly toxic by-products.
Antibiotic genes in GM plants can be transferred to bacteria, enabling the bacteria to withstand the effects of medical antibiotics. The use of these genes has been widely condemned and they are to be banned by European law, after 2005. Some scientists also regard certain 'promoter' genes as extremely dangerous, because of their strong interaction with genes generally. It is also likely that crops, engineered to resist a specific herbicide (weedkiller), will contain higher residues of that herbicide.
IS THE PUBLIC PROTECTED?
Possible hazards of genetic engineering are poisoning, antibiotic resistance, new diseases, and disruption to ecosystems and wildlife. But many authorities are making only a token effort to control and research the new technology. Although some politicians continue to assert that GM crops have been thoroughly tested, in fact no proper human feeding trial report has ever been published, and only a handful of meaningful ecological studies. The UK government relies on 'independent committees' to review tests carried out by the GM industry itself. Many committee members have financial ties with the industry.
Regulators still use the principle of 'Substantial Equivalence' - a flawed idea, promoted by the industry, but dismissed by serious scientists. This states that if a GM food is assessed to be 'substantially equivalent' to its non-GM version, then it is safe to eat and need not be fully tested. In reality each GM food is unique. Present regulations fall well short of the controls for new drugs.
UK food labelling laws are deceptive at present, and changes are in hand, emanating from the European Union (where a virtual moratorium on GM approvals may soon be lifted). At the present time, GM feed for animals is not labelled as GM. Unprocessed GM soya and maize for human consumption must be labelled, but NOT if it is present at one percent or less. Processed GM soya and maize and their derivatives are NOT labelled - this includes lecithin (in biscuits, chocolate, etc), glucose syrup, vegetable oils, flavourings, etc. So the chances are high that you are unknowingly consuming untested GM foodstuffs, unless you can obtain a clear assurance from the producer, or choose 'organic' food (with strict production standards, no GM, and virtually no agrochemicals). In North America there is no GM food labelling, since the producers have fought fiercely against it, so it is virtually impossible to establish any direct connection with a rising incidence there of food-related illnesses.
PEELING AWAY THE SKIN
It is unfortunate that the hype in favour of genetic engineering bears little resemblance to reality. The biotech industry maintains GM foods are being developed to help "feed the world", while at the same time claiming patent rights which threaten the small farmer. Human safety is being compromised and the biosphere is under threat in the rush for profits. The US is about to use World Trade rules to force GM exports onto the European market, and while the Blair government tries to appear open-minded, their covert dealings suggest otherwise.
Genetic modification of animals is now technically feasible, but once more there are side-effects behind the headlines. Few would argue against the intelligent use of genetic science for sound medical reasons, but here again industry promises should be viewed cautiously at the present time. And in reality genetic medicine and GM foods are at opposite ends of a wide spectrum.
If you would like to learn more about these developments, or take action against the misuse of science in this field, then feel free to contact us. The aim of Lothian And Borders Bio-check (LABB) is to campaign locally against the irresponsible use of genetic engineering, particularly in relation to the food chain. We can offer:
* introductory information including Internet addresses;
* ideas for individual action;
* help to support local activities.
Phone: 0131 - 552 1954
or 0131 - 332 8590
Factual background for the article above and other current information can be found on the Internet using the 'GM Learning Links' on the LABB website:
http://www.smcholden.charitydays.co.uk/gm
And for more on the Scottish anti-GM scene:
http://www.gmfreescotland.net
Food from GM crop plants is presently on sale, much of it unlabelled and unproven. Although genetic engineering uses advanced techniques, its results are still very much hit and miss, and the underlying science is in its infancy. So it is well worthwhile to take a closer look.
All plants and animals consist of tiny cells, each containing a long thread-like chemical called DNA. A gene is a section of DNA in which are 'written' the details of one substance, called a protein. A plant cell may contain many thousand genes, and the proteins all interact to build and regulate the plant. In effect the DNA holds the entire knowledge base which that species needs to survive and prosper in its natural environment. When plants or animals reproduce, genes from both parents appear in the offspring, in distinct groups.
Genetic engineers use invasive techniques, such as virus infection, to move desired genes between DIFFERENT species. Extra genes are added, such as an artificial 'promoter' gene and frequently another gene which confers resistance to an antibiotic. The whole process is very different from conventional breeding.
GENETICALLY MODIFIED (GM) CROPS
The present generation of GM crops are marketed with the line that they will benefit the food producer. They can be designed to withstand specific weedkillers, or to produce their own insecticide, or have longer shelf-life, and so on. Unfortunately there are side effects. Most GM plants are able to reproduce, can spread their pollen several miles and may cross-breed with wild or agricultural relatives. In North America, where many GM crops are grown, butterflies have died, and some weeds have evolved to survive specific weedkillers.
Over the past three years, a series of 'Farm Scale Trials' have been carried out in the UK. These have been widely criticised because of their contamination risk and limited scope. Essential research is lacking and performance data has been falsified. Locals are angry at the lack of consultation, and many crops have been destroyed. It is now thought likely that the Government will allow commercial planting to go ahead in the UK, despite an overwhelming consensus against this in the 'GM Nation' public debate.
GENETIC ENGINEERING (GE) IN OUR FOOD
During the past decade GE products have been quietly introduced into food in Britain: from genetically altered crops such as GM soya and maize, from animals which have eaten GM feed, and in food additives and enzymes.
Soya is used widely in foods, providing flour, oil and an emulsifier called lecithin. Maize appears in cereals and snacks, and is a source of the glucose syrup in sweets and soft drinks. Meat and dairy products may come from animals which have been fed on GM plant material. Much of our animal feed comes from imported GM material, such as soya protein, oil seed rape and maize. Additives and enzymes are used extensively by the food industry. One example of a GE enzyme is chymosin - used for producing many hard cheeses. Many artificial flavourings can also be produced by genetic engineering.
POTENTIAL PROBLEMS WITH GM FOOD
When foreign genes are inserted using present techniques into a plant's DNA, their exact locations and interactions - and therefore their effects - are initially unknown. However, it is a plant's genes which determine whether that plant is nutritious and safe to eat, or not. So when gene changes are engineered there can be unforeseen side-effects which only appear later. Some GM crops are intentionally engineered to over-produce natural insect poisons.
Obviously some efforts are made to avoid marketing a plant which could be toxic to humans, but when a soy bean with a gene from a brazil nut was tested, it was found to be potentially fatal to people with a nut allergy. An accident occurred in the States after a food supplement, produced using GE, appeared on the market in 1989. About five thousand people suffered from an outbreak of Eosinophilia Myalgia Syndrome (EMS), a disease which subsequently killed at least 37, and left 1500 permanently disabled. The food supplement, L-tryptophan, was later found to contain minute amounts of highly toxic by-products.
Antibiotic genes in GM plants can be transferred to bacteria, enabling the bacteria to withstand the effects of medical antibiotics. The use of these genes has been widely condemned and they are to be banned by European law, after 2005. Some scientists also regard certain 'promoter' genes as extremely dangerous, because of their strong interaction with genes generally. It is also likely that crops, engineered to resist a specific herbicide (weedkiller), will contain higher residues of that herbicide.
IS THE PUBLIC PROTECTED?
Possible hazards of genetic engineering are poisoning, antibiotic resistance, new diseases, and disruption to ecosystems and wildlife. But many authorities are making only a token effort to control and research the new technology. Although some politicians continue to assert that GM crops have been thoroughly tested, in fact no proper human feeding trial report has ever been published, and only a handful of meaningful ecological studies. The UK government relies on 'independent committees' to review tests carried out by the GM industry itself. Many committee members have financial ties with the industry.
Regulators still use the principle of 'Substantial Equivalence' - a flawed idea, promoted by the industry, but dismissed by serious scientists. This states that if a GM food is assessed to be 'substantially equivalent' to its non-GM version, then it is safe to eat and need not be fully tested. In reality each GM food is unique. Present regulations fall well short of the controls for new drugs.
UK food labelling laws are deceptive at present, and changes are in hand, emanating from the European Union (where a virtual moratorium on GM approvals may soon be lifted). At the present time, GM feed for animals is not labelled as GM. Unprocessed GM soya and maize for human consumption must be labelled, but NOT if it is present at one percent or less. Processed GM soya and maize and their derivatives are NOT labelled - this includes lecithin (in biscuits, chocolate, etc), glucose syrup, vegetable oils, flavourings, etc. So the chances are high that you are unknowingly consuming untested GM foodstuffs, unless you can obtain a clear assurance from the producer, or choose 'organic' food (with strict production standards, no GM, and virtually no agrochemicals). In North America there is no GM food labelling, since the producers have fought fiercely against it, so it is virtually impossible to establish any direct connection with a rising incidence there of food-related illnesses.
PEELING AWAY THE SKIN
It is unfortunate that the hype in favour of genetic engineering bears little resemblance to reality. The biotech industry maintains GM foods are being developed to help "feed the world", while at the same time claiming patent rights which threaten the small farmer. Human safety is being compromised and the biosphere is under threat in the rush for profits. The US is about to use World Trade rules to force GM exports onto the European market, and while the Blair government tries to appear open-minded, their covert dealings suggest otherwise.
Genetic modification of animals is now technically feasible, but once more there are side-effects behind the headlines. Few would argue against the intelligent use of genetic science for sound medical reasons, but here again industry promises should be viewed cautiously at the present time. And in reality genetic medicine and GM foods are at opposite ends of a wide spectrum.
If you would like to learn more about these developments, or take action against the misuse of science in this field, then feel free to contact us. The aim of Lothian And Borders Bio-check (LABB) is to campaign locally against the irresponsible use of genetic engineering, particularly in relation to the food chain. We can offer:
* introductory information including Internet addresses;
* ideas for individual action;
* help to support local activities.
Phone: 0131 - 552 1954
or 0131 - 332 8590
Factual background for the article above and other current information can be found on the Internet using the 'GM Learning Links' on the LABB website:
http://www.smcholden.charitydays.co.uk/gm And for more on the Scottish anti-GM scene:
http://www.gmfreescotland.net
