We may not be aware of all of the genetically engineered food we have been consuming already, but the reports are available anytime you’d like to know. According to CNN they reported that numbers from the Center for Food Safety show that approximately “45 percent of the corn and 85 percent of the soybeans grown in the United States are genetically engineered.”
Now they’re ready to take a crack at Salmon. To genetically engineer our animals, they have to take the DNA from one organism and grow it in another. They then observe for abnormalities, but it isn’t clear what they feel we can live with and what they find unsafe. That’s the chance we’ve been taking…without knowing it. The FDA doesn’t require labeling from their department before it hits markets and this is a paragraph from their Guidance for Industry: Regulation of Genetically Engineered Animals Containing Heritable Recombinant DNA Constructs:
“We note that labeling of food from GE animals would be subject to the same requirements as food from non-GE animals, and that as with food from GE plants, the fact that the animal from which food was obtained was genetically engineered would not be material information with respect to labeling. However, if food from a GE animal is different from that of its non-engineered counterpart, for example if it has a different nutritional profile, in general that difference would be material information that would have to be revealed in labeling.”
Basically, the FDA is saying that they don’t have to label the food item as genetically engineered, but they will tell you what ingredients and “nutritional profile” that is added because of the engineering. Interesting, huh? The processed foods we eat even contain genetically engineered ingredients.
Doesn’t it seem strange how fast our children are maturing? Little girls aren’t staying little girls as long. Puberty has been coming earlier and earlier for both genders and most studies can only hypothesize that it is due to carcinogens like BPA (bisphenol A) or other environmental toxins. But if your salmon will now develop in half the time it normally takes and be twice as big, doesn’t that seem a little more like the culprit.
The FDA is taking a whole three days to weigh whether they’re going to give the stamp of approval to the new Salmon. Be afraid…very afraid. Read more here about the food or the “stuff” we’ve been eating.