Dr. Pustazai’s comments about GMOs were aired on British television in the summer of 1998, and they were a viral flame that biotech decided to hose down as fast as they could. Dr. Pustazai has credentials as a world-renowned expert on food safety. He worked at one of the UK’s leading food safety research labs, the Rowett institute.
On August 10, 1998, British television broadcasted Dr. Arpad Pusztai discussing his findings on GM foods. Dr. Pusztai relayed that he found GM potatoes to cause excessive growth of the lining of the gut, similar to a pre-cancerous condition. He also found “toxic reactions in multiple organ systems” (Pusztai, 2003).
Genetically modified foods and the Pusztai affair. Thus expression of this lectin in food plants might render them unattractive to insects but safe for human consumption, particularly if the food (potato) is always cooked before ingestion.
After being cooked and cooled in the refrigerator, starchy foods like pasta, potatoes and white rice develop resistant starches. About resistant starches, Paul Arciero, professor of health and human physiological sciences at New York’s Skidmore College, says: 14 “Cooking the carbohydrate starch alters the chemical bonds in the food.
Flavr Savr Tomato. The Flavr Savr tomato was approved for sale in 1994, and GMO tomato paste soon outpaced conventional. However, after Dr. Arpad Pusztai revealed on British television that several test rats developed gut lesions and died after consuming GMO potatoes, public opinion turned and sales plummeted.
The approval covers six varieties of potatoes by Boise, Idaho-based J. R. Simplot Co. and two varieties of apples from the Canadian company Okanagan Specialty Fruits Inc. Genetically modified organisms, or GMOs, refers to food grown from seeds that are genetically engineered in a lab.
Genetic engineering and nutrition enhancement. So far, corn, canola, and soybeans have been engineered to contain higher amounts of the essential amino acid lysine. Crops like corn, potatoes and sugar beets have also been modified to contain more dietary fiber, a component with multiple positive health benefits.
GMOs aren't the problem. Our industrial food system is. The first GMOs were created in the laboratory during the 1970s, but they weren't widely marketed until the introduction of Bt potatoes, corn and cotton in the mid-1990s. In these crops, genetic material from the bacillus thuringiensis (Bt) bacterium, a micro-organism...
Genetically modified potatoes can be engineered to have a gene from a cold water fish (that is, a gene from the fish is inserted into the potato's genome) so that the potatoes become resistant to cold temperatures and harsh weather conditions.
For the case study presented by Peter Kareiva and Michelle Marvier, I will introduce a different set of philosophical concerns that focus on ways of framing (or interpreting) risks involved with genetically engineered food.