The biotech industry has “engineered” a steady stream of press releases and news reports over the last few years painting the genetic engineering of plants and animals for food in a positive light. A recent report, “Healthier bacon secret: Omega-3,” discussed genetically engineering pigs to contain more omega-3 type fatty acids.
That type of information is designed to shape public opinion and condition readers to the idea that the genetic engineering of food (and more horrifically, animals) is OK.
Ten years ago, that thinking might be excused as researchers sought better ways to feed consumers.
Today, there is ample and growing scientific evidence that genetically engineered corn, soy and other plants are not safe for consumption. The Food and Drug Administration, however, has not required that companies developing those “foods” do long-term safety testing; nor has it required that those foods be labeled.
In the meantime, traditional supermarkets and restaurants are filled with unlabeled genetically engineered food that may be causing great harm to all of us. And many of these GE crops are cross-pollinating and contaminating field crops raised by traditional farmers.
I urge people to educate themselves on this threat to human and animal health (many pet and livestock feeds contain GE ingredients). Find out what children are being fed in school.
I believe this is one of the most serious health and environmental crises of our century.
John J. O’Donnell, Monmouth