You cannot have a zero risk mentality. Then there's a question of labeling People want to know whether or not they’re eating GMO Labeling requirements should be based on the content of the food, not on the way that it is produced, and there are laws already that apply to food in this respect. Labeling is required. If the genetically modified food is nutritionally or compositionally different from its traditional counterpart, then it would have to be labeled. BUT if it isn't, then what information does the label give you? If the label says that this food has been genetically modified or contains a genetically modified component, but that food is in no way different from the conventional variety There's no chemical/microbiological test There's no test that can show any difference. Then what are you labeling for? What information are you giving?
1 argument here can be that people may be opposed to genetic modification for whatever reason They would want to know which foods contain any genetic modified component so that they can stay away from those foods. Recombinant DNA technology has been used for about 30 years, and that's not a very long time Not a lot of reason to fear it So far, the only foods that are genetically modified through recombinant DNA technology are corn, soy, canola, and in some places, sugar beets. Everything else is very, very rare. Everything that we eat is genetically modified historically by crossbreeding ° Every 3 and 1/2 seconds someone dies from hunger Technology can be used to combat this ° ° Topic 6: Food Additives ° Lesson 1 (Food Additives I) : Wax is added to many fruits and vegetables especially apples Needed to replenish wax removed during washing process Prevents from drying up Variety of waxes used: Beeswax, carnauba wax Carnauba wax can be used in shoe polish Wax is versatile Morpholine is added to wax to make it easier to apply Morpholine itself is not dangerous but it can convert with naturally occurring chemicals to form nitromorpholine Some studies suggest that high amounts of nitromorpholine may be carcinogenic
Not to be concerned because amount used in wax is very small Nitrate is naturally presented in cabbage Nitrates can interact with amines to form nitrosamines, a known carcinogen (in large amounts) CFIA: Canadian Food Inspection Agency Historically Romans added lead acetate to make wine sweeter Copper salt was added to veggies to make then greener & appealing Calcium sulphate (plaster of Paris) added to bread flour to extend flour amount (one baker used arsenic oxide because he needed “white powder” to replace the plaster of Paris he ran out of Nature is full of toxic chemicals Assava roots, or lima beans, contain naturally occurring cyanide compound Must be prepared properly to remove cyanide (cases of poisoning in Africa due to poor preparation) In health food stores, sassafras leaves are sold Can be made into tea Sassafras leaves are used as a cleansing agent for
- Spring '11
- pH, Pesticide, E number, Food additive