Health Problems With Genetically Modified Food

Crops are not just planted and harvested anymore. Plants grown for human consumption have often been scientifically modified in a laboratory in order to improve desirable characteristics, such as high nutritional value or insect deterrence. Foods have always been influenced by humans through re-planting of seeds from only the best crops or by protecting plants with fences; however, mankind is genetically altering plants and animals to such a degree that we are unsure exactly what health problems are being caused.

Allergies

Adding new genes into plants may be responsible for the increase in children's' life-threatening peanut and other food allergies across the U.S. and Europe, according to researcher, Deborah B. Whitman. Scientists had planned on adding a Brazil nut gene to soybeans, but ultimately rejected the idea due to possible allergic reactions. Future genetically altered foods may require special labeling to warn consumers about this potential danger.

Potatoes

Potatoes that were genetically engineered to repel insects, much like the corn that we eat, were tested by being fed to rats. Results included the development of precancerous growths in their digestive tracts, under-developed brains, livers and testicles, enlarged intestines and pancreases and damage to their immune systems, according to Jefferey Smith, author of the expose revealing the dangers of genetically altered foods, "Seeds of Deception." Another case where potatoes were engineered to produce Bt-toxin, a soil bacterium that works as a pesticide, involved mice with damaged small-intestines. Smith believes this indicates humans could potentially face similar health issues if Bt-toxin is ingested, resulting in flu-like symptoms.

Corn

Most of the documented health problems related to genetically modified foods are in laboratory animals. However, in 2003 about 100 people living near a cornfield engineered to produced the Bt-toxin were reported to have developed respiratory problems, intestinal reactions, skin conditions and other health issues, during the field's pollen shedding period. Several animal deaths were also linked to the field, but blood-tests only showed a link, not proof that the toxins were at fault.

Tomatoes, Soy and More

The first genetically modified plant approved by the FDA for human consumption in 1992 was the tomato with "Flavr Savr," a gene designed to reduce rotting. Seven out of 20 rats tested with Flavr Savr died within two weeks. Mice were fed soy that was genetically modified to tolerate being treated with the herbicide Roundup and produced problems with their livers, pancreases and testicular cells. Monsanto, the developer of Roundup, boasts that soybeans, alfalfa, corn, cotton, sugarbeats and canola are all engineered Roundup ready for efficiency and convenience.

Expert Opinions

Opinions on the health risks concerning genetically modified foods varies greatly. The U.S. Food and Drug Administration has ensured the country that our food supply is safe. The Environmental Protection Agency confirms that these foods are being monitored for our well-being. Independent researchers like Smith disagree. If you are concerned about where your food is coming from, shop locally, grow your own vegetables, and choose organic whenever possible. The most common genetically modified foods to avoid are corn, soy, cotton and canola, according to GeneticallyModifiedFoods.co.uk.