Dr. Thierry Vrain spent most of his working life advocating for biotechnology companies, as a soil biologist and genetic engineering enthusiast. In his recent TED talk Vrain systematically unravels the biotech spin, from the perspective of a scientist who can no longer ignore a growing body of evidence that GMOs cause problems. No matter how desperately chemical companies seek to paint critics as anti-science, reality rears its evidence-based head: considering everything we’ve learned since 1996, genetically engineered food crops deserve our best and most enthusiastic skepticism.
Browsing the "science" Tag
- Cooking Tips + Kitchen Tips
- Eat Drink Better
- Eat Local
- Eating for Health
- Food Industry
- Sustainable Food Jobs
- The Green Divas Podcast
- Vegan Products
- Vegan Recipes
- Vegetarian + Vegan Issues
The Atlantic is on the case! In an article ominously entitled “The Very Real Danger of Genetically Modified Foods,” author Ari LeVaux exposes what’s lurking in our veggies. Dun dun dunnnn. Here are some very major points to take away from the article, though many implications are yet to come.
Whenever we publish a piece around here talking about our issues with genetically engineered food, we get at least one comment (often from biotech lobbyists) bashing that author as being anti-science. I understand that there’s lots of money in biotechnology and these people are trying to protect their livelihood, but I kind of resent the implication that supporting the non GMO movement means I hate science.
Researchers are using sophisticated image processing techniques to better identify plants so that less herbicide can be used on our conventionally grown crops. This is obviously a good thing, as herbicides can be quite nasty to the environment and human health.
In honor of non-GMO month, folks from the Institute for Responsible Technology have shared a great film with us, Scientists Under Attack, and a lot of information to go with it.
A newly published 10-year study by Dutch researchers found that people who ate a lot of white-fleshed fruits and vegetables, like apples and pears, had a 52% lower risk of stroke.
Vegans and vegetarians: Would you eat lab grown meat?
Monsanto has been systematically blocking researchers from using its patented gene modified (GMO) seeds to learn if there are problems with them.
We have a great post going up tomorrow morning on the USDA’s recent approval of Monsanto’s genetically modified (GM) — “genetically engineered” (“GE”) if you live in Europe — sugar beets and GM alfalfa from Ken Roseboro, editor of The Organic & Non-GMO Report. It will cover health concerns (based on scientific studies), environmental concerns, legal concerns, considerable threats to organic farmers and consumers, and the USDA’s decision to ignore public concerns and comments from hundreds of thousands of U.S. citizens. But I wanted to chime in on this with a few comments of my own.
This is an interesting one, couldn’t pass it up. A new study published in Science in December has found that if you think about eating a lot of a food, just think about it, the next time you have the opportunity to eat it you will eat less than you would otherwise.
It almost sounds like a replicator from Star Trek: you load in food “inks,” and out comes a printed meal, but scientists at Cornell University are developing a machine that does just that.
Food packaging is perhaps one of the biggest drains on resources in our society. We use petroleum to make it, use it once, possibly recycle it, but it has a pretty good chance of ending up in the North Pacific Garbage Patch or a landfill. Researchers are investigating a new dairy-based “plastic” that could revolutionize […]
Genetically modified organism (GMO) proponents constantly proclaim that GMOs will help feed the hungry and solve world hunger. This is one supposed benefit of genetically modified (GM) salmon as well. But a recent report out of Europe, GE Salmon Will Not Feed the World, says otherwise. Food & Water Watch reports: GE* Salmon Will Not […]