Genetically Engineered Foods

We ve written about GM apples that resist browning and GM potatoes with decreased production of acrylamide and increased resistance to disease. And now, a new wave of GM foods is on the way this time designed to appeal to consumers with added health benefits. Companies developing these new products hope that they will be able to win over skeptical or health-conscious consumers.
In yesterday s New York Times, former ACSH trustee and FDA researcher Drs. Henry Miller, currently at the Hoover Institution, and Jayson Lusk of Oklahoma State University, discuss the various reasons why
Here's a countdown of the top 13 health scares of 2013!
The anti-GMO activists are up in arms (when aren t they?) over the petition by the Grocery Manufacturers Association (GMA) to the FDA to allow foods containing GMO ingredients to be labeled as natural. As noted in The New York Times last week, some companies are being sued over their use of the word natural on processed foods that contain chemicals or artificial ingredients.
Rotavirus is a scourge of infants and young children especially in the developing world as it can cause diarrhea and fatal dehydration.
There has been heated debate over the last few years regarding the labeling of GMOs in food. Several states have passed or have tried to pass laws requiring the labeling of these foods.
A recent article in The New York Times documents the efforts being made by Florida citrus growers to combat a disease citrus greening that threatens to destroy the entire industry, if not oranges as a species.
An independent consortium of scientists from the American Council on Science and Health has refuted unfounded claims by environmental extremists that genetically engineered foods are a threat to public health. According to Dr. Ruth Kava, ACSH's director of nutrition, "The agricultural products of genetic engineering present no inherent hazards to health and will continue to bring substantial benefits to farmers, food processors, and consumers."