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  1. May 17, 2016 · In this chapter, the committee examines the evidence that substantiates or negates specific hypotheses and claims about the health risks and benefits associated with foods derived from genetically engineered (GE) crops. There are many reviews and official statements about the safety of foods from GE crops (for example, see Box 5-1), but to conduct a fresh examination of the evidence, the ...

  2. Oct 20, 2022 · Citation 6 However, despite scientists widely agreeing that crop cultivars developed using gene technology in plant breeding are as safe for human consumption as conventionally bred cultivars, Citation 7, Citation 8 Extensive research shows that genetically modified (GM) food evokes strong, mostly negative attitudes among consumers.

  3. Dec 15, 2019 · Corn. GMO corn is the king of GMO food with more than 33 genetically engineered varieties taking up 80%-90% of all corn farmland in the US. GMO corn derivatives are a staple in non-organic processed food ranging from the notoriously unhealthy HFCS (high fructose corn syrup) to Ascorbic Acid (synthetic Vitamin C), corn starch, and much more.

  4. Feb 13, 1999 · The tests lasted for more than 100 days. Dr Pusztai said the rats fed on the modified potatoes were smaller and less resistant to infection than those which were fed on unmodified potatoes. Their ...

  5. Jan 9, 2015 · This puts a new spin on the definition of a genetically modified (GM) crop, because unlike most commercialized biotech crops, it contains only trace amounts of foreign DNA (Nat. Biotechnol. 30 ...

  6. Feb 1, 2022 · A meticulous scientist who woke up the world to the dangers of GM foods The eminent scientist Dr. Arpad Pusztai passed away last December. As the lead author of the landmark 1999 study that found that genetically modified insecticidal potatoes had toxic effects on rats, Arpad woke up the world to the fact that some GM crops […]

  7. A small-scale farmer's story in Honduras. The use of genetically modified organisms (GMOs) in agriculture dates back to the 1980s when the food industry sought new ways to increase the yield and ...