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“The history of genetically modified foods doesn’t feature a history of testing appropriate to their innovative character.” That’s Vivian Weil, longtime head of the Center for the Study of Ethics in the Professions at the Illinois Institute of Technology. She and University of Chicago geneticist Jocelyn Malamy did a thorough job of setting the table at the Illinois Humanities Council’s genetics program last Saturday, identifying and distinguishing the issues around genetically modified foods, but that didn’t leave the audience much time to eat. (IHC has an associated blog with some discussion.)
Is the process of adding or altering genes harmful to consumers? (No.)
Both GM plants and GM foods should be tested for safety, said Malamy. “I would advocate activism to make sure agencies are in place” to do this job properly, she added.
