University of Illinois professor emeritus of the department of food science and nutrition Bruce Chassy There is little doubt that genetically modified (GM) crops will play an increasingly crucial role … [Read full article]
The International Service for the Acquisition of Agribiotic Applications has released data on genetically modified (GM) crops around the world. Here’s a visualization/map of the data, via the UK’s Guardian: … [Read full article]
News: Monsanto’s genetically modified (GM) or genetically engineered (GE) sweet corn has been approved for production and sale in the U.S. Not only that, it won’t be labeled. Food & … [Read full article]
I just posted this over on one of our sister sites, Eat Drink Better, yesterday. Thought our readers here on Planetsave might be interested in it as well.
This is Greenpeace — they research potential environmental issues, they pick the few most important (i.e. global climate change, long-term nuclear risk, GMOs), they educate and politic for a better future, and — if needed — they chain themselves to things.
Genetically modified (GM) food researchers still have a long way to go to show that GM foods are actually safe. In fact, the most recent news is that they cause … [Read full article]
Some of the top climate change and environmental stories of the last day or so: Climate Science Graph of the Day: Greenland Ice Sheet Mass Changes Good info and graphs on … [Read full article]
A collaborative genetic analysis between civilian entomologists and military scientists has at last revealed the true cause of Colony Collapse Disease which has been decimating honeybee hives in the US, Europe and Asia since 2006.
Any time you eat non-organic food, there is a 70 percent chance you are ingesting genetically modified organisms (GMOs). Modern genetic modification is different from historical alterations–such as plant breeding–because today, genes are transferred from one species to another. For instance, when you eat GM food, there is a good chance it has been injected with genes from the bacteria Bacillus thuringiensis (Bt)—hence Bt Corn.
Are these GM foods a path to end world hunger and ensure a robust harvest in the face of possible harsh future climates? Or, is it a way for corporations to gain global control over agriculture for profit, releasing organisms that have unknown effects on the environment and human health?
According to the USDA, in 1996, less than 5 percent of soy products were genetically modified. Within 12 years, that amount increased to 90 percent. These have been in our foods for over a decade and as far as we can tell, nothing has really gone wrong. Is that why most Americans are not hearing about GMOs?