If you want to know why I’m worried about genetically modified foods, read this article from New Zealand. Scientists are concerned about GM wheat being tested in NZ and Australian, and more specifically, they claim:
- SiRNA, a form of ribonucleic acid, like DNA, could transfer to humans through food when produced in GM wheat.
- When eaten, the siRNA engineered to suppress the wheat-branching enzyme would also silence the human-branching enzyme which produces energy-storing glycogen.
- This “unbranched” glycogen would have low solubility in human cells and could create build-up in the tissues of the body, especially in the heart and liver.
- This could lead to the disease Glycogen Storage Disease IV, resulting in an enlarged liver, cirrhosis of the liver, and failure to thrive.
So, do we need to be worried? I think the bottom line is that we don’t know. I think this DOES show, though, that we need to be cautious and thorough in testing GM crops for possible side-effects on people…we must not rush this technology to market, but rather, each and every modification to the genetic code of our food supply needs to be tested. Right now, that’s just not happening, and that’s the scary thing.