Genetically modified “frankenfoods” get scarier every day

It’s alive!

Here’s a quote I found in the Daily Telegraph: “Scientists have begun mixing human genes with rice in an attempt to take genetically modified crops to the next level.”

If the next level of GM foods is a mix of human genes with food, I hope genetic engineers will feel free to go right on to that level without me.

You might wonder; why in the world would scientists want to play with genetic fire like this? Two reasons: One; that’s what they do. And two; there’s a gene in the human liver that produces an enzyme (with the catchy name of CYP2B6) that just happens to break down toxins very effectively.

So the thinking goes: Get that gene (and plenty of CYP2B6) into rice and the crop may be highly resistant to a variety of herbicides. Then rice farmers will be able to load up on an arsenal of weed killers and crop yields will improve.

But will sales improve?

Sue Mayer of GeneWatch UK told the Daily Telegraph: “I don’t think anyone will want to buy this rice.” That’s a powerful understatement. A bag of rice with a starburst on the label containing these words: “Now genetically altered with human liver genes!” is probably not going to be a big seller. And imagine how vegetarians might feel about eating rice that contains just a pinch of human liver enzyme.

The problem is that about 75 percent of all processed foods contain GM ingredients, but food manufacturers are not required to indicate GM content on packaging. So if this GM modified rice does hit the market, you might end up eating it as part of a prepared food product and never realize that it contains traces of a human liver gene.

Worst case scenario? A spokesperson for the Institute of Science in Society told the Daily Telegraph that if the CYP2B6 enzyme crossed back into humans it might create new viruses or cancers.

And we need more of those just like we need more human liver genes in our food.

Source:
“GM Fears as Human Liver Gene is Put into Rice” Duncan Gardham, The Daily Telegraph, 4/25/05, telegraph.co.uk