Despite being heavily researched, genetically modified organisms—commonly called GMOs—have many myths and falsehoods surrounding them. Most of these myths are based on consumer fears and certain flawed scientific reports that purport the health risks of GMO foods. Often referred to as “Frankenfoods” by worrisome consumers, GMOs are actually safe to consume and hold promise to be beneficial for both the environment and the economy. Here are 6 of the most common myths about GMOs.
Most Foods Are Now Genetically Modified
The truth is that there are only 30 genetically modified crops available to the public. Some of the most commonly modified crops include corn (maize), alfalfa, apples, canola, cotton, papaya, potatoes, soybeans, squash and sugar beets. Even then, many GMOs on the market today aren’t consumed by humans. Field corn, cotton, alfalfa, and soybeans are used more for animal feed than for anything else. Some have industrial uses and go toward textiles, ink, and adhesives. While it’s true that selective breeding of crops has existed for centuries, that’s not what genetic modification (GM) really means. According to the World Health Organization, GM foods are “derived from organisms whose genetic material has been modified in a way that does not occur naturally,” which references a technology much more sophisticated than simple selective breeding. As for salt and water, neither are living organisms—they don’t have genetic material, so it’s impossible for either to be genetically modified.
GMOs Hurt the Environment
It may be easy to assume that something described as genetically modified is harmful to the environment, but the opposite is actually true. GM crops allow farmers to grow more crops using less land and fewer pesticides. GM crops generally require less land and certain GMOs, like HT crops, aid in soil moisture retention. For this reason, GM farms use less water than non-GM farms, aiding conservation efforts. Some GMOs are also drought-tolerant, which helps farmers preserve water in periods of drought. GM farms also lead to improvements like less time spent on tractors to till soil (reducing emissions). PG Economics estimates that farmers in the United States who use no-till systems in corn and soybeans experience 45 to 55 percent savings in fuel usage, as opposed to conventional systems. GMOs can preserve biodiversity by improving agricultural productivity, reducing chemical use, and allowing farmers to adopt conservational tillage methods.
GMOs Aren’t Safe And Haven’t Been Studied
GMOs have been heavily studied, and there is no evidence that eating GMOs harms humans. In fact, we’ve been eating GMOs for more than 20 years, probably before many people knew what GMO meant. The first FDA-approved, commercially available GMO food was the Flavr Savr tomato. Released in 1994, scientists found a way to make this type of tomato last longer by using an altered copy of a ripening gene. Genetically modified crops have gone through more scrutiny and evaluation than any other group of plants that humans consume. There are no peer-reviewed studies that show GMOs are harmful, but there are studies that show they’re safe to consume. The American Association for Advancement of Science (AAAS) said that “consuming foods containing ingredients derived from GM crops is no riskier than consuming the same foods containing ingredients from crop plants modified by conventional plant improvement techniques.” In addition, nearly every major food safety authority in the world has released a statement on the safety of genetically modified crops.
GMOs Are Full Of Toxic Herbicides
Actually, genetic engineering of crops has led to less insecticide and herbicide spray. GM farming has reduced overall pesticide spray by an average of 37 percent while boosting crop yields an average of 22 percent. Insect-resistant GMOs specifically have led to a massive reduction in the active ingredient in insecticides between 1996 and 2015. However, there is conflicting evidence that purports an increase of a specific type of herbicide—one that plants have begun to show a resistance to. Just like bacteria exhibit antibacterial resistance in humans, plant pests can mutate to resist pesticides.
GMOs Cause Cancer
The thought of eating purposely mutated food can certainly sound concerning, but current research on the health risks of GMOs is inconclusive. There is no evidence that GM foods have caused cancer in humans or animals. To some degree, almost everything we eat is genetically altered, because animals and plants have been selectively bred for centuries. The WHO classifies only one known substance as “probably not carcinogenic to humans.” That substance is caprolactam, a substance used mostly in making nylon products like yoga pants and toothbrushes. The other 1,012 substances they’ve classified are either carcinogenic, probably carcinogenic, possibly carcinogenic, or not classifiable due to lack of evidence. To reduce your risk of cancer, it’s good practice to: eat a healthy diet rich in fruits, vegetables, and whole grains, and minimal in processed meats and packaged foods; quit smoking and/or using tobacco products; protect yourself from the sun; get regular medical care to catch any signs of cancer early on.
GMOs Cause Health Problems
Again, no scientific evidence concludes that GMOs cause health issues such as allergies, autism, celiac disease, or any other health problem. Theoretically, genetic engineering could result in mutated proteins that cause new allergic reactions. However, all GMO crops are comprehensively and extensively evaluated before distribution, so this is unlikely. An allergy is an immune response that occurs when a person comes into contact with an allergen, which is often a protein that a person’s body recognizes as a harmful foreign body. According to the Food and Agriculture Organization of the United Nations (FAO) and the WHO, the structure of any new proteins in GMO crops is compared to known allergens in previous versions of the crop. This practice makes it unlikely that a new allergen would make it to the market. To date, no new allergens have been detected in approved GMO foods.