See if you know how many of these GMO “facts” are right.
by Brian Dunning via skeptoid
No matter how many articles are published detailing how and why genetically engineered crops are safe, misinformation always seems to reign. Anti-biotech activists persist in charging GMO crops (Genetically Modified Organisms) with just about every crime against humanity, ethics, and science. Although Monsanto is the company drawing nearly 100% of the flak from anti-biotech activists and is probably the only genetic engineering company known to most people, it’s actually only one of the six biggest companies that develop GMO crops. The others are DuPont-Pioneer, Syngenta, Dow Agrosciences, BASF, and Bayer Cropscience. Beyond the big six, about 20 other smaller companies located all around the world are also in the business. But don’t expect to go down to the local nursery and find seeds branded with these names: like most manufacturers, they all sell under a variety of more customer-friendly brands. Monsanto, the market leader among the big six, sells 15 different brands, each tailored to specific products or regions. What happens to all these brands of seeds that get bought, sown, and reaped? See if you can guess all of these “fact or fiction” choices right, starting with:
Supermarkets are full of GMO foods.
True, but mostly as ingredients in prepared food. About 85% of three major food crops grown in the US — corn, soy, and cotton — are GMO. Most of the produce you buy (corn and soybeans being the only real notable exceptions) are currently not GMO. Another exception is the papaya. Most of the papayas available in the United States come from Hawaii, where the ringspot virus decimated the species in the mid 1990s. But in 1998, a crop scientist found a way to insert a single ringspot gene into the papaya, thus conferring natural immunization; and now the Hawaiian papaya flourish.
But beyond those three examples from the produce aisle, it’s pretty hard to find a prepared food product that contains no corn, soy, or cottonseed products, so the answer is yes. If you live in the Americas, you’ve been eating a lot of GMO food from the supermarket for the past several decades.
GMO leads to monoculture.
False. Supply and demand is what leads to monoculture, and that’s got nothing to do with GMOs. Monoculture is when you plant the same crop over and over again in the same field, without rotating. Rotating crops naturally prevents the most common pathogen and pest antagonists to gain a foothold on any particular crop, and keeps the soil as healthy as practical. Farmers have understood the benefits of crop rotation since at least 6000 BCE. If there was an equal demand for corn, soy, and cotton, farmers would be able to rotate perfectly and everything would be hunky dory.
Sadly that’s not the case. In 2011, the United States had 84 million acres of corn; 74 million acres of soybeans, 56 million acres of hay, 46 million acres of wheat, but only 10 million acres of cotton. So many products, both food and industrial, come from these, but the acreage needed from each is so disparate that crop rotation is often problematic. Further complicating it is that each crop grows best in a specific climate zone and soil. It’s really, really hard to find two or more crops that are both in equal demand and that will grow well on any given farm’s ecology.
Three of these top five crops are mostly genetically engineered varieties. But as we can see, this has nothing to do with the problems of monoculture or the farmer’s ability to rotate.
GMO crops contain genes from jellyfish and other animals.
False. There have never been any GMO crops brought to market that contained any animal genes. But it’s not necessarily for lack of trying. In many parts of the world, crops can freeze and get destroyed. So one thing researchers have tried is to give them some genes that confer antifreeze abilities in the winter flounder, a fish that can survive sub-freezing temperature. These genes express a protein (found in many plants, animals, fungi, and bacteria) that binds to small ice crystals, preventing them from becoming larger ice crystals that can damage cells. Although it would be great if we could give fruit and vegetable orchards this same ability, so far it hasn’t worked. This is why genetic engineers are always going to be busy: for every one project that succeeds, a hundred fail.
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