The politics of persuasion play a bigger role in the anti-GMO movement than science. Like so many anti-science movements before them – the anti-gluten fad, the anti-vaccination idiocies, creationism, the HIV and Zika virus conspiracies, chemtrails and on and on. Like them, anti-GMO is built on a combination of ignorance, fear and gullibility. And it’s all codswallop.
First, lets get something clear: almost every single thing you eat today has been modified. Tomatoes, corn, beef, chicken, salmon, broccoli, brussel sprouts, cabbage, peas, apples, almonds, peanuts, wheat, potatoes, bananas, milk, cheese, yeast… aside from some wild fish and wild game, everything you eat is the product of selective breeding, hybridization, grafting, careful feeding, vaccinating, fertilizing, antibiotics, hormones, spraying or a combination thereof. And the result is genetic modification. Not necessarily genetic engineering, but the result is the same.
Look at corn. It’s been played with by humans for the past 10,000 years. The ancestral teosinte bears no resemblance to the corn on the cob on your plate. Today’s corn is genetically very different from its ancestor. Archeologists found 4,440-year-old corn in Mexico and the genetic structure revealed how humans modified the plants deliberately and systematically to create better, bigger produce. Genetic modification for millenia.
Of course no one called it that, back then. Today we have genetic engineering and biotechnology and, since most of us really don’t know exactly what they entail, what the research is, what the techniques are, we find them scary. Somehow a farmer hybridizing plants in a field feels safer, more “natural” than a scientist doing it in a laboratory. Nonsense.
More to the point, what you see as “corn” in the supermarket is just one of many thousands of varieties grown in North America. Could you even tell the difference between the basic categories of dent, sweet and pop corn from looking at it in a field? What about flint, flour and pod corn? I couldn’t. But okay, the bag of frozen niblets says it’s “sweet” corn. What does that label actually mean to you, the consumer? As opposed to sour corn? Salty corn? You’ve got your label, now what?
The corn you eat is already genetically modified to be insect resistant, to be more drought-resistant, to be herbicide tolerant. Most of that was done over the past several decades to improve crop yields or to counter pests, predators and disease. You’ve been eating it for years.
What some people often don’t consider is that those modifications are helping reduce the need for pesticides and herbicides, irrigation and even fertilizers, which is better for the environment.
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