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Neuro-Natural General |
Natural Energy |
Neuro Natural General |
Science has long established that many brain and nervous system disorders are a direct result of long-term nutrient deficiencies... |
The stresses of a modern life, natural depletion of essential nutrients from your diet, a decrease in your immunity and the subsequent vulnerability... |
The ‘standard’ medical solution for high cholesterol is to prescribe a statin drug. Whereas these are generally effective in lowering cholesterol… |
Evaluating Genetically Modified Food Safety
In order to decide the genetically modified food safety, or to determine if a food that comes from a genetically altered organism is safe for consumers, you need to compare it with a traditional, similar fruit or vegetable, one that is known for not causing troubles while eaten and with the assurance that it is substantially equivalent with the modified one. When the substantial equivalence concept was created, many International Organizations like WHO, ILSI Europe and FAO and many more expert groups brought their contributions and ideas.
Applying this concept in order to evaluate the genetically modified food safety allows us to include the foods that come from genetically altered organisms into one of the three categories listed below:
- Fist category is the one that includes fruits and vegetables that are almost alike the natural ones. This means they present all the original characteristics and properties. These aliments are considered to be as safe as the original ones and there is no need to further evaluate them based on different food safety criteria.
- The second category includes genetically modified food that are almost alike traditional ones, except for one or two well defined attributes. In this case, the estimation of the genetically modified food safety will be based upon evaluating only the differentiating attributes.
- The last category of genetically modified food includes all other aliments that can not be called considerably equivalent with any conventional aliments, because either the differences are not well defined or there is no equivalent aliment to compare them with. For these aliments extra evaluations that target the nutritional and safety values are requested.
Most aliments that come from genetically modified organisms can be placed in the first and the second category, but food modified for nutritional purposes is included in the third category. For a respectable number of aliments modified for nutritional purposes there is no other equivalent element to compare them with (for example the golden rice or purple potatoes). This is why they ask for special safety evaluations, especially when the transforming process does not eliminate the differences between the traditional aliment and the modified one.
If the substantial equivalence can not be set, one needs to conduct proper preliminary evaluations, first on animals and then on humans. The nutritional consequences must be evaluated for the normal and the maximum level of consumption, and all the data regarding the nutrients must be taken into consideration even after the modifications that might occur during storing and cooking.