Science Agenda: Fight the GM Food Scare; September 2013; Scientific American Magazine; by The Editors; 1 Page(s)
This past June, Connecticut and Maine became the first states to pass bills requiring labels on all foods made from genetically modified organisms (GMOs). In November 2012 California voters rejected the similar Proposition 37 by a narrow majority of 51.4 percent. “All we want is a simple label/For the food that's on our table,” chanted marchers before the elections. The issue, however, is in no way simple.
We have been tinkering with our food's DNA since the dawn of agriculture. By selectively breeding plants and animals with the most desirable traits, our predecessors transformed organisms' genomes, turning a scraggly grass into plump-kerneled corn, for example. For the past 20 years Americans have been eating plants in which scientists have used modern tools to insert a gene here or tweak a gene there, helping the crops tolerate drought and resist herbicides. Around 70 percent of processed foods in the U.S. contain genetically modified ingredients.