Genetically enhanced food for thought

A look at genetically modified foods and the grow-your-own-food movement

By Marie King

Companies producing genetically modified foods claim their products are an improvement on traditionally farmed crops: They’re engineered to have a higher rate of production, which results in lower cost and less environmental impact.

But can we really outdo nature’s thousands of years of natural selection?

In today’s world, genetically modified organisms (GMOs) are finding their way into our lives more and more from the food we eat, to the pets we have, to the medicines we use.

GMOs are produced when the DNA of organisms is altered using genetic engineering techniques to create new sets of genes. This DNA can be physically infused into an organism using a syringe or gene gun, or by bacteria that can transfer DNA.

Genetic engineering is becoming increasingly common in agriculture. Climate change and rapid population growth fuel the practice’s increase in today’s world. Genetically-modified foods can be selected for size, hardiness, and high yield, among other things. These factors allow for a steadier food supply than might traditional farming methods might produce.

A growing concern, however, is that an increased reliance on this type of selection may sacrifice other characteristics like nutritional value and the variety of foods available.

Agricultural biotechnology giant, Monsanto, uses genetic engineering to develop crop protection products and insect-resistant seeds. They claim that they help farmers sustainably grow healthier foods, while reducing agriculture’s impact on the environment. However, the company has been involved in a number highly controversial lawsuits related to health issues of their products.

According to the North American Organic Trade Association, many large biotechnology companies are using Terminator and Traitor technologies to make farmers more dependent on their seeds and chemicals. These technologies produce crops that are either sterile and survive for only one growing season or “commit suicide” unless sprayed with a particular chemical.

In David Suzuki’s Science Matters blog, he writes that genetically modified foods have been linked to possible effects on stomach bacteria and resistance to antibiotics in humans, along with other side effects like allergic reactions.

It’s also been argued that introduction of foreign DNA to crops threatens surrounding animal and plant-life as the impacts this may have aren’t certain. Gene flow into other species and ecosystem interaction are major concerns when it comes to GMOs.

Many organizations are promoting consumption of locally grown produce and encouraging individuals to start their own food gardens. Their goal is to raise people’s awareness of how their food is produced and cut down on technologies that interfere with this production.

Workshops and information sessions give people the knowledge to pick up a new hobby while becoming more socially and environmentally aware.

There are many opportunities in St. John’s to get you started on your own food garden this spring. MUN Botanical Garden has workshops scheduled on a variety of topics. For more information check www.mun.ca/botgarden.

Food Education Action St. John’s (FEASt) had its second annual Spring Equinox Celebration on March 20 at Cochrane Street United Church. This included a local-food-inspired brunch along with a day of workshops provided by local organizations and individuals on gardening for beginner to experienced gardeners. FEASt will also be hosting a Summer Solstice event in June. Check their website, www.feastnl.ca, for updates on future events.

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