With food allergies on the rise, there’s no shortage of concern about what is causing them.
A question from a bestfoodfacts.org reader was specific to allergies related to genetically modified food that we wanted to share with our CommonGround Nebraska readers.
To summarize, the experts from bestfoodfacts.org stated “…the food allergies that have increased the most, including peanut, tree nut, egg and milk allergies, are foods that are not GMO. The primary GMO foods in the U.S. are soybeans and corn.”
Dr. Sally Mackenzie (read her credentials here), said, “First, it’s important to note that genetically modified crops have been in the American food supply for over 15 years and there has never been a single food allergy associated with the particular proteins that are introduced by GM. Not one. This is not surprising, however, because genetic engineering regulations in the U.S. require that such tests be conducted before the product is ever on the market. Food allergy tests are not difficult; they are a standardized technology applied regularly in development of GM products.
“To explain genetic modification, it simply introduces a new protein to the plant. Proteins are digested and the amino acids (from the proteins) are absorbed into the digestive system. So, there is virtually no way that the GM protein would ever be recognizable by the human system after it has passed through the chicken or cow that ate the GM corn or soybeans. If the protein is not a human allergen in its intact state, there is no reasonable way that it would become an allergen after ingestion by a cow.
“Lastly, science has shown us that GM products are not dangerous; there is no evidence of their being dangerous for human or animal health in the many, many years of testing that have been involved. I know of no reasonable and respected scientist in the U.S. or Europe with expertise in GMO technology who believes GM products to be unsafe for human health.”