Lab chow needs a second chance now

These plums have been genetically bred to be pox-resistant.

Jennifer D’Cruz

The Silhouette

“We are what we eat,” is an age-old adage familiar to almost everyone, but today it is becoming increasingly more questionable with the advent of genetically modified (GM) foods.

Initially, in the 1940’s the Green Revolution transformed farming practice to create high-yielding crops through usage of pesticides, intense breeding and better access to irrigation. However, that has shifted into the Gene revolution, which includes transgenic or GM foods. Advocacy groups such as Green Peace and the Council of Canadians argue that GM foods are a health risk and think that with proper distribution of food (“sharing”), these GM foods are unnecessary.

However, I disagree with these statements and instead believe that GM foods are important and necessary in our society.

All living organisms have instructions (gene) coded in DNA. GM foods contain additional genes cut and pasted from another organism in order to achieve a desired trait. For example, a gene from Bacillus thuringiensis bacteria that produces a protein-killing Lepidoptera larvae (insects) is “cut out” and cloned.

Next, gene guns are used to deliver desired genes at high speeds into corn. Hence, this transgenic Bt Corn does not require spraying of insecticides. In this way, crops can be genetically modified to be salt-tolerant, drought tolerant, pest resistant, herbicide tolerant and disease resistant. Having these characteristics are important in yielding a higher productivity of crops.

It is estimated that the world’s population will grow from the current 7 billion to 9 billion by 2050. The UN Food and Agriculture Organization (UN FAO) predict that such a population growth will require a boost in food production by 70 per cent. Moreover, the international Food Policy Research Institute (IFPRI) predicts that crop yields in developing countries will reduce by 50 per cent due to climate change.

Added to that is the fact that 30 per cent of crops harvested is lost due to pests. Combined, these three facts stress the importance of increasing crop productivity in the future. Otherwise, food prices may continue to rise, considering that in February of 2011 the UN FAO reported a record high food price index particularly for rice and maize. Not only is productivity decreasing due to climate change, but also the years of fertilizers and pesticides usage have degraded soil and water supply.

By adding pesticide resistant gene to GM foods reduces carbon footprint. For instance in 2007 alone, GM foods saved 15.6 million tons of CO2, which is equivalent to 6.3 million cars off the road by just cutting back on herbicide and pesticide usage.

Now imagine 500,000 children becoming blind each year and then half of them dead within the next 12 months. As reported by the World Health Organization, this actually is the harsh reality in Africa and South-east Asia due to a mere vitamin A deficiency. However, with a sigh of relief, Dr. Ingo Potrykus and Dr. Peter Beyer created GM Golden rice in 1999. The edible seed of this rice contains an additional gene for β-carotene, which is a precursor (inactive form) to vitamin A, which was otherwise not present. Research shows that every gram of Golden rice contains 35μg of β-carotene.

Hence, one cup (nearly 200 grams) of rice delivers 55-70 per cent of the Recommended Dietary Allowance (RDA) for men and women. This rice has a golden orange colour due to the added β-carotene, the same substance giving carrots, pumpkin, papayas, sweet potato and oranges their colour.

According to an article published in Nature, unjustified and impractical legal requirements are delaying its entrance into markets. Had golden rice been allowed to cultivate in 2002, when it was prepared, approximately 22 million deaths might have been prevented due to vitamin A deficiency. This is sadly equivalent to a nutritional Holocaust. Fortunately, in 2005 Bill & Melinda Gates Foundation funded $450 million to this project to increase the levels and quality of pro-vitamin A, Vitamin E, iron, and zinc through biotechnology.

Similarly, back home in North America, GM foods are beneficial in preventing nutritional deficiency. A recent survey conducted by Statistics Canada found that 70 per cent of Canadians have inadequate levels of vitamin D. The reason being, summers are short in North America and hence people are not exposed to the sun for majority of the year, which is the primary method of attaining this essential vitamin. In other words, Vitamin D cannot be produced by the body but instead must be ingested or triggered by sunlight. However, the public spends majority of their time indoors or in cars, where the sunlight cannot penetrate the glass or sunscreen; hence, Vitamin D is not generated.

Studies show that vitamin D is important in the prevention of certain cancers, multiple sclerosis, type I diabetes and heart disease. Dr. Schwalfenberg, clinical professor in department of family medicine in Alberta stated that 3000 International Units of vitamin D are required to have an anti-cancer benefit. While one glass of milk contains only 100 I.U, it is not enough to meet the RDA.

In today’s society, there is much concern revolving GM foods due to its novelty and possible harmful effects. However, through the lens of history, GM foods have been among us for a long time. For instance, prior to 17th century, only white carrots were available in markets. However, later on Dutch growers crossbred and cultivated wild carrots to harvest only orange carrots since they were sweeter and were a tribute to Prince William III of Orange. In this way, generations of white, yellow and purple carrots were wiped from history. Perhaps similarly, white rice may one day become food of the past!

GM foods are important for increasing productivity and quality of crops amidst the growing population. The reduced usage of pesticides results in a cleaner environment with increased savings. Most importantly, GM foods permit the production of more nutritional crops, which improve the immune system and decrease mortality. Together, these facts prove true the old saying, “good health comes from the farm, not from the pharmacy.”