Genetically Engineered Foods May Cause Rising Food Allergies - Part 2
The huge jump in childhood food allergies in the US is in the news often  , but most reports fail to consider a link to a recent radical change in America’s diet. Beginning in 1996, bacteria, virus and other genes have been artificially inserted to the DNA of soy, corn, cottonseed and canola plants. These unlabeled genetically modified (GM) foods carry a risk of triggering life-threatening allergic reactions, and evidence collected over the past decade now suggests that they are contributing to higher allergy rates. Food safety tests are inadequate to protect public health. Scientists have long known that GM crops might cause allergies. But there are no tests to prove in advance that a GM crop is safe.  That’s because people aren’t usually allergic to a food until they have eaten it several times. “The only definitive test for allergies,” according to former FDA microbiologist Louis Pribyl, “is human consumption by affected peoples, which can have ethical considerations.”  And it is the ethical considerations of feeding unlabeled, high-risk GM crops to unknowing consumers that has many people up in arms.