The Genetic Engineering Debate: “Substantial equivalence” – A tricky, misleading term!

December 10, 2012 — 3 Comments

The industry proclaims, genetically engineered organisms are “substantially equivalent” to their non-engineered counterparts. Okay, but what does that mean for consumers?

via The Genetic Engineering Debate: “Substantial equivalence” – A tricky, misleading term!.

3 responses to The Genetic Engineering Debate: “Substantial equivalence” – A tricky, misleading term!

  1. 

    I think the understanding by the scientists is that animal bodies do not intentionally adsorb intact proteins from other organisms, they are first broken down into amino acid constituents. So, in theory, GMO foods are no greater risk than non-GMO foods? The digestive process reduces the proteins into simple peptides.
    When an organism adsorbs an inact protein from a food source through leaky gut sydrome or some other mechanism, the body itself recognises this, whether it GMO or Non-GMO, and launches an immune system attack! A chicken, or a potatoe, or a GMO protein in the blood stream is considered a foreign invader since it is not a product of the host bodies own DNA Tanscriptive Process. So I am confused about health implications?

    • 

      Hey Robert – I agree this is a quite confusing to be certain if GMO foods pose a greater health risk than non-GMO foods. However, it is concerning that there is no definitive evidence that they do not adversely affect out bodies.

  2. 

    I should say I am confused why so many people are concerned about GMO foods when they complain of health implications, the amino acid constituents are of the same 20 as any other food. I think the way too generous patent rights of corporations is definitely concerning though.

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