Genetic modification of food
The more I research, the more I'm wondering if it's not the foods that are bad for us, but the genetically modified versions of them? It's pretty messed up when you think about it - that we're eating foods that have effectively been created with lab work and chemicals.
Some examples of genetic modification:
The Wheat we eat is actually Dwarf wheat.
Corn, soya beans and sugar cane have been genetically modified by scientists so they are able to tolerate crop spray.
Scientists have genetically modified sweet corn, and potatoes so that they produce a poison which kills harmful insects (!!!!!!!)
Long-lasting, genetically modified tomatoes came on to the market in 1994 and were the first genetically modified food available to consumers. The genetically modified tomato produces less of the substance that causes tomatoes to rot, so remains firm and fresh for a long time. Strawberries, pineapples, sweet peppers and bananas have all been genetically modified by scientists to remain fresh for longer.
Mark has written a post on apples, and how they are sweeter now than they used to be.
What are your views?
Does anyone know of research that looks into the effects of GM food on humans?