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.
The Safe and Accurate Food Labeling Act, first proposed by Representative Mike Pompeo (R-Kan) and Representative G.K. Butterfield (D-N.C.) is once
In today s NY Times, food columnist Mark Bittman goes overboard as usual in a rant disguised as a critique of our system of chemical regulation, and veers off into his true
In response to our recent Dispatch item about how genetically engineered mosquitoes could provide health benefits, Dispatch reader Dr. Tom Goerke said
We have taken Vani Hari The Food Babe to task multiple times for her charade posing as a credible science-based resource on nutrition, acting in the best interests of her followers, when she really is a metaphor for anti-science hype and fear, according to
If you think you re getting accurate science from Fox News Sunday Housecall, you may want to think again. A segment they did recently, featuring hosts Dr. Marc Siegel, associate professor of medicine at NYU Langone Medical Center, and Dr. David Samadi, Chairman
The USDA approved for commercial sale the Innate potato, produced by the JR Simplot company last November. The product is still waiting for FDA approval, who is in the process of reviewing the data. Innate potatoes produce less acrylamide than usual when
Gil Ross on CCTV discussing GMOs, January 2, 2015 Watch the segment here.
Here is ACSH's official list of this year's top 10 scares
If it were not so deadly serious, it would be rather amusing to see arguments over the latest approval of a genetically engineered crop potatoes by the USDA.
Despite a plethora of studies over the past two decades providing evidence that GMO (also known as genetically-engineered or biotech) foods are just as safe as conventional foods, along with confirmation from American Association for the Advancement of Science, the U.S. Food and Drug Administration, the United States Department of