In a recent Pew poll, 88% of AAAS scientists said that genetically engineered crops were safe to eat. In contrast, only 37% of non-scientists surveyed said genetically engineered crops were safe to eat. While there are values-based issues involved, such as the role of capitalism and patents in our food supply, a large part of this gap can be explained by lack of information. In this talk, Anastasia Bodnar describes some of the technologies behind the genetically engineered foods on your plate and discuss some of the controversies that surround them.
Anastasia is a Board Member of Biology Fortified, Inc. BFI is an independent 501(c)(3) that aims to encourage conversation about agriculture, biotech, food, and related subjects. Originally from Florida, Anastasia has a BS in Biology from the University of Maryland and a PhD in Genetics, with a minor in Sustainable Agriculture, from Iowa State. In her research, Anastasia used biotech and breeding to enhance nutritional traits in corn and investigated potential unintended effects of genetic engineering.
Views expressed are those of the speaker and do not necessarily represent the views of the National Capital Area Skeptics. Video Rating: / 5
Life Science Seminars International series.
Explore the connection between GMOs and health issues in humans. What does the food we eat have to do with allergies, digestive enzyme disruption and digestive impairments, immune reactions, toxic reactions in the digestive tract, liver and other vital organ damage, reproductive problems, infant mortality, reductions in birth size and growth, and even death?