Nightmares of “Frakenfood” and growth hormones consume the mind of Marge, the middle class mother of three. What is in the kids’ mac-n-cheese that makes it so delicious? Could it be the terrible genetically modified organism that was on Good Morning America last week? Marge joins the army of millions in the fight against the use and mislabeling of genetically modified organisms (GMOs). Though GM crops ought to be labeled, the huge opposition stems from lack of reliable information, as well as fear of the unknown. GMOs are well liked by both farmers and the environment, their use increases yield and profit substantially, and the use of transgenic seeds reduce the amount of pesticides needed.
![]() |
| Photo by Daniel Voglesong |
Would you believe a neighbor if they warned you that books are extremely harmful and potentially even deathly? What if there were entire magazine articles informing you how dangerous books are, or huge marches of protesters? Chances are you would be suspicious; you would maybe lessen the amount of books that were in your house, place them on a high shelf out of the kids’ reach. The media and the community around you are major influences on what you deem appropriate for yourself and your family. This principle also applies for the food you buy at the grocery store. There are heaps of information on the harmful effects of genetically modified crops, information that is both frightening and completely misleading. In a study of consumers’ attitudes toward genetic modification in food production, Lone Bredhal found that “the risks and benefits that consumers associate with genetic modification in food production are strongly influenced by a number of more general attitudes, notably attitude to nature, technology, alienation from the marketplace, food neophobia and, perceived own knowledge about the use of genetic modification in food production” (http://onlinelibrary.wiley.com/doi/10.1002/bbb.27/full). Individuals who favor nature are less likely to support GMO’s and associate many risks with their use. On the contrary, this article states that individuals who are in favor of technology perceived less risks and more benefits of the use of genetic modification in food production.
Unfortunately, one of the main reasons that many consumers are opposed and especially concerned about genetically modified organisms is because of the lack of knowledge about the mysterious and somewhat other-worldly components of them. The technology behind genetically modifying organisms can be overwhelming and rather foreign, especially to someone like Marge, the average-Joe consumer. Among many other unknown truths about genetically modified organisms is the sheer abundance of them; almost 11,600 applications have been submitted to the US department of Agriculture Animal and Plant Health Inspection Service for field testing by seed producers since 1987 (http://edis.ifas.ufl.edu/fs084). Of the 11,600 applicants, 92% were approved. A genetically modified organism is one that has had its genetic makeup altered through any sort of method, usually to improve its agricultural success.They can be used to improve on the storage capacity or nutritional value of foods (http://edis.ifas.ufl.edu/fs084).
Some improvements include: delayed ripening, pest-resistance, virus-resistance, herbicide tolerance, etc.
![]() |
| David Brown tractor and genetically modified licorice |
There are different methods for genetically modifying organisms: genetically engineered organisms are created with a technique that permits the direct or removal of genes in the organism while transgenic organisms contain genes that were transferred from another organism (http://edis.ifas.ufl.edu/fs084). There are three different generations that are used to classify GM foods. The first-generation crops have been enhanced with advantageous traits such as herbicide tolerance, insect resistance, and transfer increased tolerance to environmental stresses. Second-generation are those that have added-value output traits, an example being nutrient enhancement in animal food. Crops that produce pharmaceuticals, improve the processing of bio-based fuels, or produce products beyond food and fiber, are all included in the third-generation of GM foods. It is important for consumers to have an understanding of these divisions of genetically modified organisms in order to make more informed decisions about what they eat.
Every time Marge goes to the grocery store she tries her best to avoid the candy aisle and the frozen foods section. She has heard ample warnings from numerous sources about all the scary genetically modified organisms used in the creation of both of these food categories and the dangerous effects they can have, especially on growing children. But what if the information that Marge is given is wrong? The truth is that GMOs really are not out to mutate small children. To be sure, GMOs undergo several tests in order to be approved safe to eat. The Organization for Economic Cooperation and Development (OECD) formulated a concept called substantial equivalence as a way to assess genetically modified foods. “The concept of substantial equivalence is part of a safety evaluation framework based on the idea that existing foods can serve as a basis for comparing the properties of a genetically modified food with the appropriate counterpart” (http://www.ncbi.nlm.nih.gov/pubmed/11576435). The appropriate counterpart used in this process is an existing food supply that is considered to be safe, they know that it is safe through years of experience and consumption. Through the substantial counterpart process a compositional analysis is done on the key parts of the plant, inspections of key nutrients and natural toxicants as well as phenotypic and agronomic characteristics of the plant are assessed and compared (http://www.ncbi.nlm.nih.gov/pubmed/11576435).
The main concern, if any, that consumers should have about genetically modified organisms is based on allergies. If a food was enhanced with extra protein from milk, eggs, wheat, fish, tree nuts, peanuts, soybeans, or shellfish (90% of food allergies), it is possible that someone who is allergic to said foods could consume them unknowingly due to their incorporation into a food that normally would not have that protein (http://edis.ifas.ufl.edu/fs084). However, the FDA has taken measures to ensure that all incorporations of such allergens be labelled so that consumers are completely aware of what they are consuming.
A word of advice for Marge and consumers like her: save yourself from sleepless nights of worry and educate yourself on the cause of such. The fear of the unknown is an absurd fear. Technology is advancing rapidly, meaning that it is becoming easier to genetically modify organisms, their presence in our food is becoming immense. Instead of spending remarkably large grocery bills on “ GMO- free” foods, educate yourself on them, and you will find that they truly are not as scary as you think.












