Genetic Engineering at a Grocer Near You

It started simply enough in the mid-1990s with a tomato called FlavrSavr that was resistant to blight, kept longer on the shelves, had more vitamin C, and tasted sweeter than previous generations. Next came new strains of beans and grains genetically engineered to have more protein, caffeine­free coffee beans, strawberries packed with extra natural sugars, and potatoes that soak up less grease when fried. Many saw this as the sign of a new wave, a seemingly endless stream of new foods genetically engineered to outperform those foods we’ve come to know … and love. Known as Genetically Modified Organisms, or GMOs, these foods represent a process of genetic engineering in which scientists break fundamental genetic barriers between species. Through a process in which genes of nonrelated species are spliced together using viruses, antibiotic-resistant genes, bacteria, and other agents, the most desirable traits are merged to create a super species.

One of the most noteworthy examples of the GMO process, the genetic engineering of a hardier corn, also garnered a great deal of controversial attention. By splicing DNA from the common soil bacterium Bacillus thuringiensis into the genes of corn, scientists have created a plant that produces the same toxin as the corn borer; a mothlike pest that can destroy the corn crops it infests. When the corn borer eats the genetically altered corn, the toxin kills it, potentially saving farmers billions of dollars and dramatically increasing crop yields. Today, more than 25 percent of the u.s. corn crop comes from genetically engineered seed.

However, just as the agricultural community thought a major problem had been solved, and as GMO corn producers were building steam, Dr. John Losey from Cornell University reported a disturbing finding. His research showed that when the larvae of the monarch butterfly also ate the corn, they, too, died or produced stunted, deformed butterflies. Environmental groups, quick La point out that what happens in the simplest species in nature also may be a harbinger of what may happen in humans, signaled an alarm, about ALL genetically modified organisms.

In recent years, controversy over GMOs has grown. Proponents of GMOs argue that these new products will make agriculture more sustainable, will help address world hunger issues by increasing crop yields, will reduce the threats from some pests and diseases, and will improve overall public health. In addition, farmers cite the cost efficiency of GMOs. Opponents retaliate with the following concerns:

Unpredictable mutations of the genetic code, causing new diseases, viruses, and bacteria.

Side effects from new toxins and allergens in foods that people will be unable to trace without proper labeling.

Increased used of chemicals on crops, resulting in increased contamination of the food supply, waterways, and soil.

Continued rise in resistance to antibiotics.

Disturbance of ecological balance and natural selection processes.

Currently, there are increasing concerns over GMO’s affect on the global population. Consumer action has temporarily halted a new GMO, known as the “Terminator Seed,” from being marketed in many regions of the world. This seed was designed to produce crops only once; hence, no seeds from adult plants are carried over to grow foods the next year, creating a perpetual new market of buyers during each planting season. Environmentalists argued that such a seed could cross-pollinate with other plants, causing massive destruction of the plant world as we know it. In addition, England, Australia, and several European Union countries have passed legislation requiring that genetically altered foods be labeled as such to allow consumers the right to choose whether they wish to eat GMO foods. Other countries, such as Japan, are fighting to ban the use of such products.

Labeled “Frankenstein Foods” by the British tabloids, GMOs have only recently begun to be examined by the American media. In the United States, consumer protection groups argue that people have a right to know whether the foods they eat have been genetically engineered and whether they pose any threats. Currently, no such labeling exists in the United States, and as many as four dozen commonly consumed GMO foods may already be on the market. For example, as many as 500,000 dairy cows per year are treated with recombinant Bovine Growth Hormone(rBGH), leading to questions over the potential transfer of the hormone to humans and related side­effects. Many states are actively lobbying to restrict rBGH use or to eliminate it completely.

Students Speak Up:

Do you think the benefits of GMO foods outweigh the arguments against them? Are you aware of what is in the foods you eat?

One of the conditions causing people great discomfort is the headache. Some headaches may be the result of injury or brain disease, but most are caused by distress, tension, anxiety, and environmental factors. Tension headaches are the most common. Caused by involuntary contractions of the scalp, head, and neck muscles, tension headaches may be precipitated by anxiety, stress, and allergic reactions. Tension headaches can often be relieved by massaging the scalp and muscles in the neck. Aspirin or other pain relievers usually alleviate tension headaches.

Migraine headaches are characterized by throbbing pain that can last for hours or even days. Nausea and vomiting occasionally occur. Migraines seem to be initiated by stress and range from mild to severe. The exact cause of migraines is unknown, but most experts believe that chemical disturbances in the brain are responsible. An abnormal drop in serotonin (a brain chemical that regulates blood vessel changes and controls pain) causes blood vessels near the surface of the brain to dilate, prompting nerve sensations that are perceived as pain. People who experience migraines may have advance warning symptoms, such as dizziness, sensitivity to flashing lights, the appearance of a blind spot, and an indescribable feeling that a headache is coming.

Cluster headaches usually cause a knifelike pain behind the eye that quickly spreads to the forehead. The pain can spread to the neck, back of the head, and even into the teeth. The nose often runs, and the involved eye tears. The pain is often described as one of the worst pains a person can endure.

Cluster headaches get their name because they occur in clusters, at least one each day and sometimes several attacks daily. The attacks begin suddenly and may last from several minutes to several hours. In extreme cases they may last a few weeks or several months. Individuals may be symptom free for weeks or months. The cause of cluster headaches is unknown, but they also appear to be related to arterial constriction and dilation.

A wide range of environmental factors may trigger headache pain. Exposure to smoke (including second-hand smoke), carbon monoxide (automobile exhaust, defective furnaces), alcohol, caffeine, and/or certain foods causes headaches in many people. Alcohol causes blood vessels to dilate, adding blood flow to irritated nerve endings. Caffeine in small amounts may help relieve headache pain by constricting blood vessels; in larger quantities (more than two cups), blood vessels dilate, which may lead to rebound headaches. Heavy coffee drinkers may experience withdrawal headaches if they try to cut out caffeine cold turkey. A progressive reduction in caffeine over the course of a week or two should serve as an appropriate acclimatization. Food triggers are most likely to be those containing amines. Amines cause blood vessels to constrict and dilate. Common dietary sources include aged cheeses, red wine, citrus fruits, and chocolates. Food additives, such as nitrates in hot dogs, smoked foods, and cold cuts, and flavor enhancers, such as monosodium glutamate (MSG), are often accused of provoking headaches.

Many illnesses can cause a headache. Sinusitis, teeth and gum problems, high blood pressure, hypothyroidism, acute anemia, Cushing’s disease, and Addison’s disease are common offenders. A complete physical exam can help identify specific medical causes. A headache should be evaluated by a physician if it is chronic, associated with a fever, accompanied by numbness or paralysis, associated with a stiff neck, interferes with thinking or memory, and/ or continues to get progressively worse.

Treatment of headache pain includes a full gamut of interventions. Techniques such as deep breathing, progressive relaxation, biofeedback, meditation, and visualization seem to help relieve the pain in some sufferers. Others stand to benefit from recently developed prescription drugs, such as sumatriptan and dihydroergotamine mesylate (DHE), which are designed to stop immediately a full-blown migraine headache. New drugs that block headache pain without negatively affecting other parts of the body are in the final stages of testing and could become available in the near future.

As we become increasingly worried that the food we put in our mouths may be contaminated with potentially harmful bacteria, insects, worms, or other not-so-nice substances, the food industry has come under fire. To convince us that our products are safe for consumption, some manufacturers have come up with “new and improved” ways of protecting our foods. How well do they work?

Food-Borne Illness

In increasing numbers, Illness in americans are becoming from what they eat, and many of these illnesses are life-threatening. Scientists estimate, based on several studies conducted over the past 10 years, that food-borne pathogens sicken between 6.5 and 81 million people and cause some 9,000 deaths in the United States annually.

Symptoms of food-borne illnesses vary tremendously and usually include one or several symptoms: diarrhea, nausea, cramping, and vomiting Depending on the virulence of the pathogen ingested and the amount that actually gets into your system, symptoms may appear as early as 30 minutes after eating contaminated food, or they may take several days or weeks to develop. Most of the time, symptoms occur between 5 and 8 hours after eating and last only a day or two. For certain populations, however, such as the very young or very old or persons with AIDS or other severe illnesses, food-borne illnesses can be fatal.

Several factors may be contributing to the emergence of increasing numbers of food-borne illnesses. According to Michael T. Osterholm, Ph.D., state epidemiologist in Minneapolis, the movement away from a traditional meat-and­potato. American diet to “heart-healthy” eating-increasing consumption of fruits and vegetables and grains-has lead to increasing demand for fresh foods that are not in season most of the year. Today, depending on the season, up to 70 percent of the fruits and vegetables consumed in the United States come from Mexico alone. The upshot is that a visit to developing countries isn’t necessary to be stricken with food­borne “traveler’s diarrhea” because the produce does the traveling. Although we are told when we travel to developing countries, “boil it, peel it, or don’t eat it,” we bring these foods into our kitchens, often without even basic washing. One of the ways food becomes contaminated is that it has been watered with contaminated water, fertilized with “organic” fertilizers(animal manure), and not subjected to the same rigorous pesticide regulations as American-raised produce. To give you an idea of the implications of this, studies have shown that E. coli(a lethal bacterial pathogen) can survive in cow manure for up to 70 days and can multiply in foods grown with manure unless heat or additives such as salt or preservatives are used to kill the microbes. There are essentially no regulations that say farmers can’t use animal manure in growing their crops.

Key factors associated with the increasing spread of food­borne diseases include:

Globalization of the food supply: Because the food supply is distributed worldwide, the possibility of exposure to pathogens native to remote regions of the world is greater.

Inadvertent introduction of pathogens into new geographic regions: One theory is that cholera was introduced into waters off the coast of the southern United States when a cargo ship discharged contaminated ballast as it came into harbor. Other pathogens may enter into aquatic life in a similar manner.

Exposure to unfamiliar food-borne hazards. Travellers, refugees, and immigrants who are in foreign countries are exposed to food-borne hazards, and in the course of traveling, bring them home with them.

Changes in microbial populations: Changing microbial populations can lead to the evolution of new pathogens. As a result, new virulence factors develop for old pathogens, or antibiotic resistance to the pathogens develops, making diseases more difficult to treat

Increased susceptibility of varying populations: People are becoming more vulnerable to disease. The numbers of highly susceptible persons are expanding worldwide.

Insufficient education about food safety: Increased urbanization, industrialization, and travel, combined with more people eating out, increase the risk of unsafe food handling and more risk of illness.