State of the Science of GMO Health Risks2010（转基因生物的科学健康Risks2010状态）.pdfVIP

STATE-OF-THE-SCIENCE ON THE HEALTH RISKS OF GM FOODS v2.15.10 e all know stories of tobacco, asbestos, and DDT. Originally declared safe, they caused widespread death and disease. Although their impact was vast, most of the population was spared. The same cannot be said for sweeping changes in Wthe food supply. Everyone eats; everyone is affected. The increase in several diseases in North America may be due to the profound changes in our diet. The most radical change occurred a little over a decade ago when genetically modified (GM) crops were introduced. Their influence on health has been largely ignored, but recent studies show serious problems. Genetically modified organisms (GMOs) have been linked to thousands of toxic or allergic-type reactions, thousands of sick, sterile, and dead livestock, and damage to virtually every organ and system studied in lab animals.1 Nearly every independent animal feeding safety study shows adverse or unexplained effects. GM foods were made possible by a technology developed in the 1970s whereby genes from one species are forced into the DNA of other species. Genes produce proteins, which in turn can generate characteristics or traits. The promised traits associated with GMOs have been sky high—vegetables growing in the desert, vitamin fortified grains, and highly productive crops feeding the starving millions. None of these are available. In fact, the only two traits that are found in nearly all commericialized GM plants are herbicide tolerance and/or pesticide production. Herbicide tolerant soy, corn, cotton, and canola plants are engineered with bacterial genes that allow them to survive otherwise deadly doses of herbicides. This gives farmers more flexibility in weeding and gives the GM seed company lots more profit. When farmers buy GM s