Muhammad Murad, University of Agriculture Faisalabad
Health
Concerns with Genetically Modified Foods
The problems
associated with the actual genetic modification process need to be understood,
in order to appreciate the health concerns that many eminent scientists have
with regards to GM foods. Let us summarize the problems that were discussed in
more detail in the science section of this web-site. Following this we will
discuss some of the main health concerns related to GM foods, and we will then
finish by touching on the spiritual dimension of food. Plant cells contain
thousands of genes. Genes interact together like a tightly knit team, each gene
influencing the expression of many other genes. Not only do genes influence
each other, but the environmental setting also influences the functioning of
genes.
The total number of interactions between all these genes, and between the genes and the environment is phenomenal.Scientific knowledge does not come anywhere near close enough to appreciate all these complex interactions. Only a few bits of the whole are appreciated by present day scientific knowledge. The genetic modification of foods involves the transfer of a gene from another organism into the food in order to give that food a new characteristic ( e.g. herbicide resistance; the ability to produce its own pesticide; slower ripening etc. ). The position of this inserted gene cannot be controlled, and it ends up in a random position among the plant genes. Since genes interact together, the random insertion of this new gene can disrupt the normal functioning of the plant genes. This can lead to unpredictable effects, which may not be normal for that particular plant. The unpredictable effects that are most worrying with regards to human consumption of these foods are the production of new toxins and allergens. Present legislation only requires that a GM food be tested for known toxins. However since new toxins can be produced as a result of the genetic modification process, it is obvious that present legislation is totally inadequate.
The total number of interactions between all these genes, and between the genes and the environment is phenomenal.Scientific knowledge does not come anywhere near close enough to appreciate all these complex interactions. Only a few bits of the whole are appreciated by present day scientific knowledge. The genetic modification of foods involves the transfer of a gene from another organism into the food in order to give that food a new characteristic ( e.g. herbicide resistance; the ability to produce its own pesticide; slower ripening etc. ). The position of this inserted gene cannot be controlled, and it ends up in a random position among the plant genes. Since genes interact together, the random insertion of this new gene can disrupt the normal functioning of the plant genes. This can lead to unpredictable effects, which may not be normal for that particular plant. The unpredictable effects that are most worrying with regards to human consumption of these foods are the production of new toxins and allergens. Present legislation only requires that a GM food be tested for known toxins. However since new toxins can be produced as a result of the genetic modification process, it is obvious that present legislation is totally inadequate.
Scientists and government advisers who
claim that GM foods have been 'rigorously tested' are giving false reassurance.
In fact a situation has already arisen whereby a supplement derived from
genetic modification resulted in 37 deaths, as well as the disabling of
thousands of people. Although there is controversy as to whether the genetic
modification process was to blame for this, or whether the tragedy was due to
another factor, there is strong evidence for the former. Please refer to the
tryptophan toxicity incident for more information on this. An allergen is
basically a substance, which can trigger an allergy. It is recognized that
allergies can be life threatening. For instance, many people die every year
from asthma, which is often triggered by an allergen. There is already a well
documented example demonstrating the risk posed by genetic modification in this
area: In order to modify soybean to make it a 'better' source of protein, a
gene from a brazil nut was inserted into the soybean. That particular gene
coded for a specific amino acid which is not present in soybean. As a result of
this gene transfer, it was found that individuals who were initially allergic
to only the brazil nut, were now allergic to the soybean as well. Regarding
Monsanto's GM soybean, which has been mixed in many everyday foods, it is
interesting to note, that research from York Nutritional Laboratory has
demonstrated an increase in allergies and digestive complaints linked to soya,
during a time-period that correlated with the introduction of this new food.
Like other GM foods, no long term safety testing on humans had been done on
this soybean prior to approval. Other health concerns include the creation of
super-viruses and increased antibiotic resistance in bacteria. It was explained
in the GM science section of this web-site that a 'promoter' gene is often
placed into GM foods along with the gene coding for the new characteristic. The
promoter acts as an 'on' switch, thereby increasing the expression of the
transferred gene.
The promoter gene which is placed into the
majority of GM foods is from a virus; a common virus chosen for this purpose is
the cauliflower mosaic virus ( found in Monsanto's Roundup ready soya bean, as
well as in the potatoes fed to rats in Dr. Pusztais experiment in Scotland).
This virus is related to a number of human viruses including the HIV and
hepatitis virus. Many geneticists are concerned that this gene can recombine
with human viruses to regenerate them. Antibiotic resistance is becoming
increasingly problematic, especially as there are so few new and effective
antibiotics in the pipeline for medical use. Doctors are encouraged to
prescribe antibiotics very sensibly, as widespread and over-eager use will
encourage more bacteria to become resistant to those antibiotics. Antibiotics
are also widely used in intensive farming e.g. as growth promoters. There are
already worries that this could be encouraging antibiotic resistance in
communities, and campaigns are underway to discourage this practice.
With regards to
GM foods, an antibiotic-resistant gene is often inserted into the cells of
modified organisms along with any other genes. The reason for this is that not
all cells will take up the desired gene. In order to find out which ones have,
the cells are then exposed to the relevant antibiotic and only those that have
taken up the antibiotic resistant gene (and also therefore the other genes
transferred with it) will survive; those that do not have the new genes in will
die. What has also been missing from the mainstream GM food debate is the
spiritual dimension of food. Food is more than the total value of its combined
material products. Food grown with respect for the interconnections and
oneness of creation will provide us with an essential spiritual nourishment. A
diet of food, grown in a way which has mistaken the work of biotechnology
companies for that of the Creator, will surely starve us of that vital
nourishment....a mistake that would be detrimental to our spiritual well-being
and our ability to be God-conscious, the foundation for ideal health.
