There are so many myths and tropes about genetically modified (GMO) foods, much like the vaccine world, it’s sometimes difficult to find out what is based in science, and what is not. Thus, I thought it would be the time to examine the crop modification techniques for GMO vs non-GMO foods.
Not to give away the conclusions early on, but all crops that end up being our food sources are genetically engineered. And have been for 10,000 years, since the dawn of human agriculture. If we hadn’t been genetically engineering our foods from day 1, we’d be eating corn that provided little nutritional value.
Take a look at the evolution of corn from the wild ancestor, teosinte, to the delicious cobs of corn we eat during a summer BBQ – it’s closely tied to human advances in genetic engineering of food crops over the past 10,000 years. Teosinte is barely edible, and the amount of nutrition per plant pales compared to modern corn.
If you want corn that’s never been genetic engineered, then you’ll have to travel through some wild fields in Mexico to find yourself some teosinte. Then harvest a small warehouse of it to feed yourself for a couple of days. But 10,000 years of genetic modification, using a variety of techniques, gave us modern corn.
I know what you’re going to say. No, ancient farmers did not practice genetic modification. They didn’t stick a gene from a walrus into the corn plant – but then again modern genetic modification doesn’t do that either. Time to take a look at various genetic modification techniques used since the dawn of agriculture – let’s see what is the difference between GMO vs non-GMO foods. Continue reading “GMO vs non-GMO foods – genetic modification techniques”