You can’t eat genetically modified wheat because it’s not commercially available. Contrary to a rumour circulating on social media, gluten intolerance is not on the rise because we are eating genetically modified wheat. Amy Harmon clarifies:
“To be clear, wheat has been genetically modified. Monsanto Co. has field-tested wheat that was altered to tolerate the herbicide glyphosate. A British research institute field-tested modified wheat to repel insects. (It didn’t work.) In 2014, Chinese researchers modified wheat to resist a destructive disease called powdery mildew, but just to see if they could. And Spanish researchers are testing wheat engineered to contain, yes, significantly less gluten. But none of it is on store shelves ( Globe and Mail , July 15, 2016).”
Just the mention of the words “genetically modified’ is enough to strike fear and loathing in the hearts of consumers with the spectre of frankenfoods poisoning our food supply and dooming future generations.
In fact, three-quarters of the foods now on grocery store shelves are genetically modified or contain ingredients that are; foods such as soy, canola, corn, sugar beets, Hawaiian papaya; ingredients such as Vitamin C, Citric Acid, High Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Lactic Acid, Molasses, Xanthan Gum, Vitamins, Yeast Products.
Consumers have been pushing for labelling that reveals genetic modification. I favour such labelling –not because GM foods are necessarily dangerous but because good science has nothing to hide.
However, labelling may not bring the clarity that consumers seek because the designation means many things. Labelling alone will not reveal that Hawaiian papaya has been genetically modified by inoculated it against a virus that threatened to destroy the crop, and that inoculation was done with the very virus that threatened it.
That’s not quite the same as the modification in soy lecithin, found in ice cream, which made it resistant to weed-killer.
Confusingly, some foods that have been modified genetically might not be designated as genetically modified. Let me explain. Okanagan Specialty Fruits has developed an apple that doesn’t brown by removing the enzyme. Removal of a gene is not genetic modification according to some regulators –only the addition of genes is considered so. The same is true for a mushroom in which a gene section that causes browning has been precisely removed.
Should canola oil be labelled as GM when the oil itself is not? Most canola grown is Canada has been modified to resist herbicides. The modification is to the plant, and all plant proteins are removed in the processing. The canola oil produced is exactly the same regardless of the source.
Genetic modification includes foods engineered to be healthier. The so-called golden rice has had genes from corn and common soil bacteria added to provide beta carotene which the human body uses to make vitamin A.
If labelling comes to Canada, consumers should educate themselves as to just what the GM designation means. Given the general level of public awareness of science, I suspect that they will not. I predict that a niche market will open for non-GM foods but most consumers will continue buy GM foods without much concern. I know I will.