Can We Preserve Natural Choices?

By Emily Anderson, Lakewinds Natural Foods / Spring 2000

Natural food shoppers have diverse dietary interests and priorities. Many Lakewinds shoppers consider meat an important component of their diet; others, for philosophical or health reasons, would never serve nor eat meat. Some relish cheese of all kinds, while others eschew all animal products. Some favor a diet based primarily on whole grains and vegetables, with smaller amounts of fruit and protein. Some are eating "in the zone;" some are eating "right for their blood type." Fat content and type of fat or cholesterol in foods is important to many. Sugar content and type of sugar are also concerns. Certified organic foods are a priority for many Lakewinds shoppers. They are reluctant to expose themselves and their children to toxic chemicals, while sharing the same concerns for agricultural workers and their families. They also support the preservation of productive farmland, clean water, and biological diversity for future generations.

What these shoppers share, is a reliance on food labels, regulations and certifying agencies to make choices that fit their preferences. For many people who have food sensitivities and allergies, accurate ingredient labeling can be a lifeline. Many people are allergic or sensitive to lactose or casein in milk, wheat or any gluten source, or yeast in any form. Soybeans, peanuts, corn, strawberries, peaches, citrus, and eggs often present problems. A stomachache or mild rash may be the worst reaction for some, but for many others, a bite of the wrong food can be life threatening. Allergies motivate folks to scrutinize labels carefully, and learn where allergens can "hide", as in the use of the words "natural flavors".

Lakewinds' goal is to carefully select products for qualities our members and shoppers value, giving preference to natural, and where possible, organic ingredients. In produce, during the season, we look for excellent locally grown product. In order to provide the appropriate product selection, and accurate information for your needs, Lakewinds relies on the integrity of organic certification agencies, local and state health departments, the Minnesota State organic standards, and the integrity of organic farmers, natural food producers, manufacturers, and distributors. In the packaged grocery aisle, you rely on product labels for accurate information. In the produce, bulk, and deli departments, you depend on us to choose suppliers with integrity, and to scrutinize the bulk packaging we receive daily to make sure it matches the signs on the bin or bowl labels. However, the proliferation of genetically engineered foods is threatening to undermine the ability of any retailer to obtain absolute clarity regarding the ingredients of not only manufactured foods, but produce and commodities as well.

Labeling of foods produced from genetically altered seeds is not required. Testing of foods produced from genetically altered seeds is entirely voluntary. Last year the USDA proposed allowing genetically engineered foods to be labeled as organic. Consumer outrage in response to this proposal was the greatest ever received by a federal agency, and resulted in the stalled implementation of National Organic Standards and the withdrawal of the USDA proposal. Nevertheless, the FDA stands fast on its position, that food from genetically engineered plants is no different from traditionally produced food, and thus not subject to regulations regarding food additives, including labeling.

Genetic engineers and their supporters believe they are merely walking further along the path established by scientists and farmers throughout the world, who have for generations created hybrids that resist pests, tolerate drought, and produce bumper crops. Now genetically modified plants are being created to tolerate herbicides, thrive in less than ideal conditions, and have longer shelf life. What's the difference? Why are so many American consumers concerned? Why does the European Union require labeling for genetically engineered food? Why do some European countries now ban its import? Why have protesting farmers in India set fire to two Monsanto test plots?

One big difference is that genes now spliced into plants, are drawn not only from similar plant species, as in the practice of creating hybrids, but from a vast and limitless pool of dissimilar species as well. This limitless pool might include animals, insects, viruses, and bacteria --- anything that might offer a sought after quality. Primary consumer concerns focus on potential environmental damage, and unpredictable effects on humans, including possible allergic reactions. There is no single agency to assess risks and regulate transgenic technology, yet, there are some 50 different engineered fruits and vegetables already in production. Industry sources estimate that 35% of corn crops, almost half of cotton, and 55% of soybeans are bio-engineered varieties, only three years after the first large scale commercial harvest, with much testing either optional, or falling through the cracks entirely. Are new bio-engineered crops merely plants, to be supervised by the USDA? Shouldn't the FDA be responsible for plants with, what would in any other context be considered a food additive, inserted into their genetic makeup? And, insect resistance bred through the insertion of pesticide qualities most certainly falls under the oversight of the EPA.

Controversy has heightened over the "dirt to dinner plate" strategy of giants such as Monsanto and DuPont, who have accumulated seed production capability and formed alliances with food and feed processors. Their engineering has presented crops paired ("Roundup Ready soybeans") or dependent on an agricultural chemical or pesticide. It has also spawned crops that yield sterile seeds, all designed to lock farmers to perpetual dependence on the multinational chemical manufacturers who own the technology through year to year purchases. The sabotaged fields in India were a response to this profound threat to the economic and social structure of saving and replanting seeds.

Genetic alteration of food crops for resistance to specific pests or herbicides is common, and promoted as the foundation of a sustainable future world food supply. However, research is demonstrating that this new miracle technology may very well threaten to destroy unintended victims, including beneficial insects, and, as well, result in pests that are resistant to currently non-toxic pest control bacterium. Studies at Iowa State have already shown that genetically engineered corn pollen to be deadly for monarch butterfly larvae. Among health concerns, allergy is at the top of the list. Proteins are produced in genes. Allergic reaction to new transgenic proteins in genetically engineered foods is a possibility; some say it has already occurred.

Consumers who have health concerns about genetically altered foods have been advised to eat certified organic foods. But neither organic nor conventional farmers have means to protect organic crops from cross-pollination with genetically engineered relatives. And, with an absence of governmental labeling requirements we cannot with confidence identify food products that include genetically altered ingredients. Please read more, and act on your concerns!

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