A genetically modified rice that was created to contain more vitamins and nutrients for a large population is being criticized by skeptics. This rice would be extremely valuable for 200-300 million children in developing countries who eat large amounts of vitamin poor rice and develop countless diseases because of this. Many have proven that genetically modified foods are no less safe than “natural” foods and if given the chance, they have the ability to change the lives of millions.
A half-century of “wide cross” hybridizations, which involve the movement of genes from one species or genus to another, has given rise to plants – including everyday varieties of corn, oats, pumpkin, wheat, black currants, tomatoes, and potatoes – that do not and could not exist in nature. Indeed, with the exception of wild berries, wild game, wild mushrooms, and fish and shellfish, virtually everything in North American and European diets has been genetically improved in some way.
Read the full article by Henry I. Miller here. Henry I. Miller is a physician and molecular biologist, is Fellow in Scientific Philosophy and Public Policy at Stanford University’s Hoover Institution. He was the founding director of the Office of Biotechnology in the US Food and Drug Administration and is the author of The Frankenfood Myth.
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