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Do you dream of frying foods with transfats or eating bread without gluten? Scientists are working toward making these changes reality with the use of gene editing. The question is, should they do so and is it safe in an unregulated environment? The Doctors discuss their thoughts!
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Unlike GMOs, gene edited crops (GEC) are not adding foreign DNA but rather making changes to the existing DNA of a plant. One restaurant in the midwest is already using a GEC trans-fat oil in their kitchen and it's making headlines!
Dermatologist Dr. Sonia Batra notes using GECs may bring some benefits like longer shelf lives of products, removing unhealthy trans fats, and creating pollution and herbicide-resistant crops. However, she does think that anytime there is gene altering on foods we are going to consume, and no one is looking into the long-term safety on how it will play out on our health, it is a concern.
ER physician Dr. Travis Stork agrees, saying that he's not sure how you even regulate something like this! On the flip side, if this helps creatively find ways to feed the entire population without exhausting the earth's resources, he's all for it!
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Similarly, OB/GYN Dr. Nita Landry sees the potential but notes research is needed before we all get on board! Who knows, in a few years you may be saying, "I can't believe I ever ate non-GEC vegetables!"
