Developer of GMO Potatoes Renounces Own Work: Warns Against Consuming GMO Potatoes Dr Caius Rommens developed GMO potatoes, but subsequently renounced his work. He explains why we should be wary of the products he created Dr Caius
FDA Approves Three New Types of GMO Potatoes — Here’s What You Must Know to Avoid Them by Nick Meyer | April 5, 2017 There are many varieties of potatoes on store shelves, and up to four different kinds may be GMO by the time fall 2017 hits.
The plant biologist and genetic engineer Dr. Caius Rommens spent many years of his career working for Monsanto and then for the Idaho-based firm J.R. Simplot, where he developed hundreds of thousands of different GM potatoes at a cost of about $50 million.
In an interview with GMWatch, Dr Rommens discussed the risks to health posed by the GMO potatoes he created. GMW: In your article for Independent Science News, you mention that “The GMO potatoes are likely to accumulate at least two toxins that are absent in normal potatoes”. Can you tell us which toxins these are and what health problems ...
Eating GM foods is like gambling with your health. GMOs are not safe, they have been linked to thousands of sick, thousands of toxic and allergenic reactions, sterile, and dead livestock, and every organ and system studied in lab animals has been damaged. Food Allergy Food allergies are a significant public threat all around the world.
Rhetoric from Washington since the early 1990s proclaims that genetically modified (GM) foods are no different from their natural counterparts that have existed for centuries. But this is a political, not a scientific assertion. Numerous scientists at the FDA consistently described these newly introduced gene-spliced foods as cause for concern.
When you see dextrose, soy lecithin, or high fructose corn syrup on a package of non-organic food, the food probably contains GMOs. In addition, cows and pigs are typically fed GM corn and soybeans, so our meat contains processed GMOs.
Simplot’s use of GMO is not transgenic — that is, spliced from a foreign species — but intragenic, using genes only from wild and cultivated potatoes. It can reduce acrylamide — a chemical created in foods when starches and other carbohydrates are heated at high temperatures — dramatically, by as much as 70 percent.
Sorry Hipsters, That Organic Kale Is a Genetically Modified Food And those juicy red grapefruits are mutants created by radiation exposure Kale is delicious, nutritious and unnatural, genetically ...
As scientists it is our responsibility to recognize that we do not yet have sufficient knowledge of the process to use it safely. We must work towards adressing all of the concerns explicit in the current generation of crops, and must support a rigorous testing program to ensure the safety of all GMO food stuffs in the interim.