Ongoing Biotechnology Experiments

An independent biotechnology project has shown that the composition of nutritional products based on biotechnology, is equivalent to conventional foods. Ongoing researches in biotechnology and genetics related actions explore ways to increase the nutrient content of foods using biotechnology methods. For example, researchers try to improve the content of antioxidants, vitamins and minerals from food, and improve the absorption and utilization of nutrients from consumed food. Food products with these benefits are still in a research phase, so it may take many years until they reach the market, but have special advantages that are desired by consumers.

A study conducted by Arpad Pusztai unique and SW-B. Ewen has suggested that those potatoes modified to produce a protein called lecithin produced unexpected effects on the health of rats. Potato has been shown that these major changes in the composition of nutrients caused by the introduction of lecithin. Many plausible explanations of the physiological changes reported in this kind of scientific experiments have nothing to do with modern biotechnology. Among the explanations are the primarily conditions imposed in mice diet and the presence of lecithin, which is a powerful insecticide. Despite the contested nature and questionable research results, development of this type of transgenic potato was stopped. Similarly, every year, conventional plant breeders produced new varieties that produce toxins that are found naturally, which could be harmful to human health. These varieties are removed, so there will never enter the food chain.

Genetic engineering biotechnology evidence supports the safety of meat products, milk and eggs from animals fed on the improved plant biotechnology. Dr. Jimmy Clark, professor of animal husbandry at the University of Illinois at Urbana-Champaign, reported results of 23 studies on animals fed on the improved plant biotechnology. These independent studies have found that improved forage crops based on biotechnology are as safe as the crops improved by conventional methods. This study confirms earlier analysis carried out by the Federation of Scientific Societies Zoo representing over 10,000 scientists in the field of livestock, dairy and poultry's which concluded that the nutritional value and safety of meat, milk and eggs from animals fed conventional feed or bio-based feed is the same.