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But that’s just wasting time.
Professor Bruce Chassy, Ph.D. and Dave Tribe, Ph.D stated:
“Disease microbes, nutrient shortages and lack of access are greatest threats, not biotechnology. Contamination of fish and meat with parasites, or grains with mold toxins, are also significant food health hazards.”
I think someone has been reading The Farmer’s Daughter! 😉
“Applying these standards, the record shows that crops and foods produced through biotechnology have been scrutinized for safety – in advance, in depth and in detail – more than any other foods in human history. Their remarkable record of safety reflects the conclusion of expert bodies around the world that have considered this issue and found, as the European Commission did, that:
Indeed, the use of more precise technology and greater regulatory scrutiny probably make them even safer than conventional plants and foods; and if there are unforeseen environmental effects – none have appeared as yet – these should be rapidly detected by our monitoring requirements. On the other hand, the benefits of these plants and products for human health and the environment become increasingly clear.”
Read their whole article here.
