In an effort reduce the use of chemical pesticides while still controlling the pests, the EPA allowed the introduction of a gene that produces the protein endotoxin of soil bacteria known as Bt protein. Researchers at the UC Vegetable Research and Information Center made a thorough report on the introduction of the protein for human consumption, toxin resistance, and other such implications.
One of the big opposing arguments is that we do not yet know wheat the consequences of eating Bt protein will be on humans. However, the EPA has been allowing the protein to be acceptable for human consumption since the 1960's because it does not cause us any harm, and does not act like an allergen. Since the introduction, there have been no reported illnesses or allergies due to the Bt protein.
The biggest concern is the possible and effectively demonstrated fast adaptation to resist the Bt toxin by insects. One species of worm that fed on the protein were found to have a 1 in 350 resistance rate. Not to mention, the transfer of any of these genes between crops (especially organic) could ruin the neighboring farmers crops as they would like them.
The question is; is messing with our foods genetics worth a few years of no pests? Also, what will come next if we allow this to continue to happen?
http://ucce.ucdavis.edu/files/filelibrary/5283/2196.pdf
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