Genetic engineering is the reordering of the basic building blocks
of life. It involves taking genetic material (also known as DNA)
from one organism and putting it into another. It is used to change
the natural characteristics of an organism: e.g. human genes have
been transferred into pigs and fish to make them grow faster.
Scorpion genes have been put into corn to make it resistant to
insects.
Genetically modified foods contain genes derived from pigs,
fish, insects, viruses and bacteria. The first ones to have
appeared are tomatoes, corn, soya products, milk products, yeast
and oils. This range will be further extended to replace hundreds
of traditional varieties of fruit and vegetables. The Government
is permitting their sale without labelling even though many
geneticists have warned that these products may permanently
damage human health. The reasons genetically-engineered foods
may be dangerous are:
Given the huge complexity of genetic coding no-one can
possibly predict the effects of introducing new genes into
any organism, nor the effects on the health of any person
who eats it. The transposed gene may react differently in
its new host, the original genetic intelligence of the host
may be disrupted or the genes of the host and the transposed
gene may combine together with unpredictable effects. Genetically
'improved' pigs suffered from poor vision, arthritis, stomach
ulcers, muscular weakness,lethargy and impotence, but didn’t
grow any faster. A brazil nut gene was inserted into a soy
bean during research. The scientists did not predict that
it might cause problems for people with nut allergy. Tests
on human serum showed that it would. A genetically-improved
soil bacteria, previously a beneficial part of the soil,
caused the death of beneficial soil fungi (Greenpeace)
Biotechnologists claim that their manipulations are no
different from natural genetic changes but Nature would
never allow the cross-species transfers that are being achieved
today, e.g. between pigs and plants, fish and tomatoes.
These may allow diseases and weaknesses to cross species
with unpredicatable effects
Biotechnology companies claim that their products are safe
and controllable. In fact the risks have been scientifically
assessed as unlimited. Unlike chemical or nuclear contamination
gene pollution cannot be cleaned up. The toxic effects of
genetic mistakes will be passed on to all future generations
of a species
Biotechnology companies say that the risks posed by their
products are similar to the risks posed by all foods, but
experience has already shown that genetically engineered
products create dangerous new allergens and toxins into
foods which were previously safe. Genetically engineered
tryptophan (an amino acid) killed 30 people and permanently
disabled 1500 more
Genetic research shows that many diseases have their origins
in tiny imperfections in genetic coding. Tinkering with
the genetic code in any way may upset the delicate balance
between our physiology and the foods we eat
Biotechnology companies claim that governmental regulatory
bodies will protect public health (as they did with DDT,
thalidomide, L-tryptophan, bovine growth hormone)
After introduction into plants, bacteria, insects and other
animals new genetic information may cross into related life
forms through processes such as cross-pollination, or displace
existing species from the ecosystem with disastrous effects,
like klebsiella bacteria
UK research institutions have little protection to ensure
that experimental genetically engineered organisms are not
escaping (e.g. seeds on the wind or by birds). No person,
farm or country can isolate themselves from the possible
effects of genetic manipulation. A total ban is the only
solution
Transnational biotechnology companies already control large
segments of the world’s food supply (including food
patents, seed companies). Almost every food we eat will
contain genetically modified ingredients within a few years.
Compared to the slow evolution over thousands of years that
has produced our traditional foods this represents a radical
change in our environment with which the human body may
not be able to cope
