Ask Us Anything About GMOs!
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Posted On: Monday, 5/12/2014 3:04 pm
Answered By: Catherine Feuillet, Head of Trait Research, Bayer CropScience on Thursday, 6/19/2014 3:41 pm
A: We sanitize our labs before and after working with all organisms, regardless of whether they are genetically engineered or not. We work with microbial strains that are sometimes genetically modified but other times are not. We also work with plant cells and tissues under sterile conditions that may or may not be genetically engineered. It is critical to sanitize our work areas to maintain the purity of our cultures. The fact that we sometimes use genetically engineered organisms does not... Continue Reading
Q: Why is it that research is showing that since GMOs have been introduced into our foods that people are becoming ill and are now developing illnesses that will or can kill them in the long run?
Posted On: Thursday, 4/24/2014 11:02 am
Answered By: Catherine Feuillet, Head of Trait Research, Bayer CropScience on Thursday, 6/19/2014 3:37 pm
A: I am continually asked questions concerning the safety of genetically modified foods and the (perceived) lack of studies indicating their safe use in our daily lives. To hear such questions reminds me of our continued duty and commitment as scientists to better inform everyone as to what we do and why we do it. I view GM technology as an extension of plant improvement practices that have been ongoing since the dawn of agriculture, about 10,000 years ago. Such crops as corn (Zea mays) are... Continue Reading
Q: Recent research shows that so-called "junk DNA" is in fact very significant in regulating genetic expression. Recent research also shows that specific conditions (e.g exercise vs non-exercise) affect DNA methylation and hence gene...
Posted On: Friday, 8/02/2013 12:03 pm
Answered By: Community Manager, Moderator for GMOAnswers.com on Thursday, 6/19/2014 12:42 pm
A: Thanks for your question. Alan McHughen, CE Biotechnology Specialist and Geneticist recently wrote an article for GMO Answers that discusses inserted genes. The original article is posted at here, and is included below: “Genes are like recipes, they tell the cell how to make a particular protein. It is the presence (or absence) of the particular protein (often an enzyme) that gives the plant, animal or microbe a trait. Insulin, for example, is a protein that helps control blood... Continue Reading
Q: Hello, I am taking part in a debate about GMO's. I am on the pro GMO side. I was hoping you could provide me with some conclusive, cited studies or articles that I could use in my debate. Thanks for your time.
Posted On: Sunday, 10/20/2013 3:43 pm
Answered By: Community Manager, Moderator for GMOAnswers.com on Thursday, 6/19/2014 12:23 pm
A: Thanks for your question, and good luck in your debate! Here are a few studies that might be of help to you; they were included in a response from Dr. Peter Davies, professor of plant pathology and international professor of plant biology at Cornell University: Refereed literature compendia can be found at the following sources. A list of 610 scientific articles on safety assessments of foods and feeds derived from genetically modified crops (updated to June 2013) can be found at:... Continue Reading
Posted On: Saturday, 5/17/2014 1:23 pm
Answered By: Jane Andrews, MS, RD, Nutrition & Product Labeling Manager, Wegmans Food Markets on Wednesday, 6/11/2014 11:10 am
A: Thanks to GMO Answers for allowing us to respond. I assume the question is regarding the sales and labeling of GMO food products at Wegmans Food Markets. We are a family-owned chain of 84 stores based in Rochester, New York. Like supermarkets across the nation, we sell a wide variety of foods, including GMO products, non-GMO products and certified organic products. Recently, customers have asked for our point of view regarding GMOs. Our Emerging Issues Team studied the topic for over a year... Continue Reading