Genetically Engineered Foods and Public Concern

Seventy-five percent of processed foods on supermarket shelves— from soda to soup, crackers to condiments— contain genetically engineered ingredients. The long-term effects of these foods on human health and ecology are still unknown, and public concern has been steadily intensifying.

About the Book

This new book from the Council for Responsible Genetics gathers the best, most thought-provoking essays by the leading scientists, science writers, and public health advocates. Collectively, they address such questions as:

• Are GM foods safe and healthy for us?
• Will GM food really solve world hunger?
• Who really controls the power structure of food production?
• Are GM foods ecologically safe and sustainable?
• Why is it so difficult to get GM foods labeled in the US?
• What kinds of regulations and policies should be instituted?
• How is seed biodiversity, of lack thereof, affecting developing countries?
• Should animals be genetically modified for food?
• How are other countries handling GM crops?

Conclusion

Ultimately, this definitive book encourages us to think about the social, environmental, and moral ramifications of where this particular branch of biotechnology is taking us, and what we should do about it.