Crispr gene “edited” food crops the new wave of GMOs… are they safer or just as dangerous?

 | Isabelle Z.  08/17/2018 9:42 AM MDT
Credit: NIH Image Gallery -  Flickr

(Natural News) A growing segment of the public has made it clear that they do not want to consume GMOs, and you only need to look at the labels touting the non-GMO status of a growing number of foods in the grocery store to see evidence of just how much the masses have awakened to the dangers of genetic modification.

Now, the food industry has found a new way to cut corners, and they’re trying to convince people that this type of genetic editing is somehow a better alternative to the current GMOs.

It’s certainly better for their bottom line, as the costs for developing and marketing the food that results from gene editing are reported to be as much as 90 percent lower than those of traditional genetically modified crops.

One of the more popular approaches to gene editing is CRISPR, which involves transferring an enzyme and RNA molecule into a crop cell. The RNA then finds the targeted DNA strands and binds to them, at which point the enzyme causes a break in the DNA of the cell; the cell then repairs the DNA in a way that alters the gene – if everything goes according to plan – but what happens to those who eat the resultant foods is anybody’s guess.

Biotech firms are hopeful the technology will avoid the negative labels that traditional genetically modified crops have attracted – Frankenfood, anyone? – and they’re hoping that people can be convinced that this approach is somehow different. However, it remains to be seen just how accepting the public and regulators will be.

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