Avoiding Genetically Modified Produce

We’ve been hearing a lot about genetically modified produce these days. “GM” produce is the end result of bio-technology tinkering with the natural world. Scientists discover traits and genes that do certain things like protect a plant from herbicides or a particular insect or predator that might devastate the crop. They then take these traits and genes and in the lab, breed them into whatever plant they’re trying to genetically modify. According to the Oak Ridge National Laboratory, in 2006, a total of 252 million acres of transgenic crops were planted in 22 countries by 10.3 million farmers. They also suggest that bananas producing human vaccines against infectious diseases like hepatitis B, fish that mature more quickly, cows that are resistant to mad cow disease, fruit and nut trees that yield years earlier, and plants that produce new plastics with unique properties are currently on the horizon as scientists are tinkering with them.

Now I don’t know about you but the idea of genetically modifying natural plants and animals, especially ones we’re going to eat is pretty bothersome for me. I think it’s as bothersome as cloning. It could reduce bio-diversity or the natural distinctions between different varieties of a plant and animal. On top of that, the foods have only been in our markets since the 1990’s so we don’t know if there are any long-term health risks from eating “GM” food. Avoiding them in the produce department is as simple as looking at the little static stickers stuck to every piece of produce these days.

A four digit number on the produce static sticker means it’s conventionally grown. A five digit number beginning with “9″ means it’s organically grown. A five digit number beginning with “8″ means it’s genetically modified produce. I will now be paying close attention to those little stickers the next time we’re shopping!