Genetically engineered crops currently on the market are as safe to eat and safe for the environment as organic or conventional foods.
For 10,000 years, we have altered the genetic makeup of our crops.
Conventional approaches are often crude, resulting in new varieties
through a combination of trial and error, without knowledge of the
precise function of the genes being moved around. Such methods include
grafting or mixing genes of distantly related species through forced
pollinations, as well as radiation treatments to induce random mutations
in seeds. Today virtually everything we eat is produced from seeds that
we have genetically altered in one way or another.Read More
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