GMO foods safe to eat, not scary: food security scientist

Humans have been genetically engineering plants for thousands of years, says a fellow with the Global Food Institute for Food Security in Saskatoon.

Apples were first domesticated 4,000 years go. “Since then we have bred them, developed them to enjoy all of this genetic diversity we have today,” Dr. Joanne Ernest told a food forum in Moose Jaw.

“Really, all of the food we eat has had its genes modified in some way or another.” Without this genetic modification “we wouldn’t be able to produce the amount of food we do around the globe today.”

Genetic engineering, more popularly known as GMO (genetic modification of organisms) is a tool to achieve outcomes for plant development, said the Australian scientist.

GMOs cause many people to think of Roundup ready canola — a herbicide-tolerant plant, but opportunities are exciting.

Healthy Omega 3 fatty acids stored in fish are needed for brain development, to reduce high blood pressure, to reduce the chance of getting Alzheimer’s disease but demand is growing faster than the wild fish population can sustain.

Genes from the microbial organism producing Omega 3 can be implanted in canola to take the pressure off wild fish, she said.

Similarly, innate potatoes, using a blight resistant gene from wild potatoes, are resistant to blight; the cause of a $6 billion annual crop loss.

“We’re eating the same potato, yet it’s healthier for you; it can contribute to global food security.

The GMO techniques are needed “to feed more people with less land and protect the environment.”

Genetic engineering enables increased food production on the same amount of land, offers opportunity to reduce the amount of chemicals used on land, reduce food waste, reduce water use and cut greenhouse gas emissions.

Ernest would like to see food labels with a code allowing smart phones to link with a site answering questions about the food.

Genetic engineering tools allow quicker response to fast mutating crop diseases. These tools “are the most promising method for disease management and food security.

“There’s lots and lots of safety checks before any genetically-engineered food comes to the marketplace. Genetically-engineered foods are one of the most highly researched products on the planet, more than Aspirin, more than Tylenol.

“They are definitely safe and they don’t need to be scary.”

The life-saving medication insulin, once harvested from dead bodies at great expense, is now grown inexpensively using genetically-engineered bacteria.