Three types of gene -changing potatoes have been approved by the FDA - what you should know about it and how you recognize them

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Für den Durchschnittsverbraucher sehen GVO-Kartoffeln nicht ganz anders aus, wenn sie neben ihren Bio-Kollegen sitzen. Obwohl sie identisch aussehen können, können gentechnisch veränderte Lebensmittel unbeabsichtigte Folgen und unbekannte Auswirkungen auf diejenigen haben, die sie essen. Dies ist besonders besorgniserregend, da die FDA 2017 drei neue GVO-Kartoffeln zugelassen hat. Dies wirft die Frage auf: Wissen Sie wirklich, was Sie essen? Das Unternehmen hinter diesen technischen Kartoffeln garantiert den Verbrauchern ihre Sicherheit. Viele Wissenschaftler und Organisationen haben jedoch aus verschiedenen Gründen Probleme mit gentechnisch veränderten Lebensmitteln. Obwohl sie Resistenz gegen Krankheiten und weniger braune Flecken versprechen, sind gentechnisch veränderte Kartoffeln möglicherweise nicht …
For the average consumer, GMO potatoes don't look very different if they sit next to their organic colleagues. Although they can look identical, genetically modified foods can have unintentional consequences and unknown effects on those they eat. This is particularly worrying because the FDA in 2017 approved three new GVO potatoes. This raises the question: Do you really know what you eat? The company behind these technical potatoes guarantees consumers their security. However, for various reasons, many scientists and organizations have problems with genetically modified food. Although they promise resistance to diseases and less brown spots, genetically modified potatoes may not be ... (Symbolbild/natur.wiki)

For the average consumer, GMO potatoes don't look very different if they sit next to their organic colleagues. Although they can look identical, genetically modified foods can have unintentional consequences and unknown effects on those they eat. This is particularly worrying because the FDA in 2017 approved three new GVO potatoes. This raises the question: Do you really know what you eat?

The company behind these technical potatoes guarantees consumers their security. However, for various reasons, many scientists and organizations have problems with genetically modified food. Although they promise resistance to diseases and less brown spots, genetically modified potatoes may not be safe to eat. A doctor who previously helped build these potatoes speaks against them.

The latest GVO potatoes

The Simplot Co. has been working in the potato shop for a long time. In the late 1920s, a young JR Simplot edited the soil in Idaho to grow potatoes. In the 1960s, Simplot was the first to develop a process for the commercial cooking of French fries. Many years later, the company has developed into a diverse billion dollar company. In the mid-2010s they entered the GVO world with its innate line of technical potatoes.

The latest GVO potatoes include the varieties Russet Burank, Ranger Russet and Atlantic. With the help of gene editing technology, these tubers are constructed in such a way that they have significantly less browning and less acrylamide-a potential carcinogen that arises when roasting potatoes. They were also infused with genes to combat epidemics, protection against the illness of Irish famine in the 1840s. According to Simplot, these new potatoes have the same taste, the same texture and the same nutritional value as the not genetically modified variety.

While Simplot explains that it is his goal to reduce the use of waste and fungicides among farmers, GMO products are still hotly debated. From ethical implications to a lack of real research as to whether GVO foods are safe to eat, many are currently working to prevent food technology from taking over the product department. Interestingly, there is a criticism of Simplot potatoes from a doctor who has worked for the company once years.

The hidden dangers of technical foods

dr. Caius Rommens is a botanist, biologist and geneticist. He helped develop thousands of different GMO potatoes for years. He developed the innate potatoes by considering switching on two genes in the potato to reduce browning and asparagine, the substance that can cause acrylamide when frying. In 2018, Dr. Rommens A book with the title Pandora's potatoes: the worst GVO to condemn the work he had done with Simplot.

dr. Rommens determines a variety of problems with these new potatoes. First, the processing of your genes leads to genetically unstable features. In addition, their lack of browning is actually a danger, no advantage. They still have bruises like potatoes, but do not show the darker color that indicates it. These hidden bruises could be a source of poison, although consumers have no idea. Infections that are usually visible through discoloration are not discovered, which means that bacteria and mushrooms can thrive.

While Simplot states that their potatoes produce less carcinogenic when roasting, the acrylamide content in fries is already very low. In order for acrylamide to be carcinogenic, the values ​​should be 1,000 to 10,000 times higher than when roasting. So yes, while the modified potatoes produce less acrylamide, this is initially not a health problem.

dr. Rommens fear that the FDA and other supervisory authorities will not really take the risks into account. As a biologist, he advises not to consume these potatoes. It is safer to eat additional organic varieties that have been grown and eaten for thousands of years. While you can brown faster, only follow your natural biological process. This helps people to make clever decisions about what is safe and unsafe to eat-something that GVO varieties cannot promise.