Genetically Engineered Food Labeling

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Labeling genetically engineered foods would give consumers the ability to decide whether or not to eat them.
Labeling genetically engineered foods would give consumers the ability to decide whether or not to eat them.
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"The GMO Deception," edited by Sheldon Krimsky and Jeremy Gruber, is a comprehensive look at the social, political and ethical implications of GMO food.

Sheldon Krimsky and Jeremy Gruber have compiled the best, most thought-provoking essays on genetically modified food by leading scientists, science writers and public health advocates in The GMO Deception (Skyhorse Publishing, 2014), offering a comprehensive look at the social, political and ethical implications of food-based biotechnology. This essay from “Labeling and Consumer Activism,” contributed by Phil Bereano, considers GEF labeling as an issue of free speech.

You can purchase this book from the MOTHER EARTH NEWS store: The GMO Deception.

Genetically Engineered Food Labeling is Communication

Genetic engineering consists of a set of new techniques for altering the basic makeup of plants and animals. Genes from insects, animals, and humans have been added to crop plants; human genes have been added to pigs and cattle. Most genetic engineering is designed to meet corporate—rather than consumer—needs. Foods are engineered, for instance, to produce “counterfeit freshness.” Consumers believe that the engineered physical characteristics, such as color and texture, indicate freshness, flavor, and nutritional quality. Actually, the produce is aging and growing stale, and nutritional value is being depleted. Genetic engineering techniques are biologically novel, but the industry is so eager to achieve financial success that it argues that the products of the technologies are the same, or “substantially equivalent” to normal crops. Despite the gene tinkering, the new products are not being tested extensively to find out how they differ from normal food crops, and whether they present unacceptable hazards.

  • Published on Sep 17, 2014
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