Genetically modified (GM) food is a huge topic. From ethical, environmental, moral, political and health standpoints, there are numerous factors that raise more questions than they do answers.
Genetic selection or modification has been done for centuries. Farmers have altered the genes of animals and food crops through crossbreeding over generations. Farmers would attempt to cross-pollinate with the intent that the strongest and best traits would live on. This included selecting plants and crops that were the most disease resistant, drought resistant and had the highest yields.
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Then along came biotech companies, applying technology in a lab, fast-forwarding genetic modification and essentially playing God. It seems simple; they isolate the desirable gene from one animal, plant or microbe and insert it into another to give it the same characteristics. Alas, this was how they brought to you products like:
- Flavr savr tomato (PG antisense gene + Tomato)
- AquAdvantage Salmon (eel-like species called ocean pout + Atlantic salmon)
- Golden Rice (daffodil + bacteria + rice)
- Enviropig (bacteria + Mouse + Pig)
I’m not alone in saying that gene splicing and bio-designing our food makes me nervous. In fact, all of the above mentioned GM products have had numerous concerns, problems and implications. Most of the GM plants in the market today are changed at the production level, usually to make them resistant to pests and herbicides.
So today, I bring to you this podcast with Bob Phelps from GeneEthics, to discuss the past, present and future of genetically modified food, and the ethical, environmental, political and health implications GM crops and foods pose.
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