Unpacking the Benefits of Genetically Modified Foods for Your Internal Organs and Digestive Tract

The term “GMO” (Genetically Modified Organism) doesn’t directly indicate any specific health impact. It merely tells us that some intentional changes have been made to the DNA of the organism. The process of genetic modification itself is neutral; any benefits or risks depend on the nature of the modification. Let’s delve deeper into how some widely used traits in GMOs can be beneficial for your body’s internal organs and digestive tract.

Viral Resistance in GMOs

One of the most common traits in genetically modified plants is viral resistance. This is achieved by transferring one to three genes from a viral-resistant plant within the same genus into a domesticated cultivar. The genetic modification introduces only minor variations in the plant’s endogenous proteins and no new metabolic products. Consequently, it has no impact, positive or negative, on the nutritive properties of the plant. The primary benefit comes from preventing the plant from succumbing to viral diseases.

To illustrate, viral resistance traits involve the insertion of genes that produce viral proteins. These proteins interfere with the viral replication process, making it difficult for the virus to infect the plant. This property alone does not alter the nutritional profile of the plant, but it significantly reduces the plant's susceptibility to disease, thereby ensuring a more robust and healthy crop.

Insect Resistance in GMOs

Insect resistance is another common genetic modification trait, most notably through the Bacillus thuringiensis (Bt) protein, specifically the Cry gene. The Cry gene is transferred into the plant, where it expresses in the plant's tissues. When an insect ingests the plant tissue, the Cry protein forms septa in chitinous tissues, causing it to break down the chitin within the insect's gut. This mechanism is effective in controlling insect populations but is harmless to humans since our stomachs are highly acidic and do not produce chitin.

In the plant, the Cry protein does not create new metabolites. It simply ensures that the plant can defend itself from insect damage without relying on harmful chemical insecticides. While this benefits the plant and reduces the use of harmful chemicals, it may have a slight ecological impact by removing certain insects from the ecosystem where the plants are grown.

Herbicide Resistance in GMOs

Herbicide resistance in GMOs is primarily associated with resistance to glyphosate, a prominent herbicide. The EPSPS (Enolpyruvyl Shikimate-3-Phosphate Synthase) enzyme is naturally present in all plants and plays a role in their amino acid metabolism. Glyphosate blocks the EPSPS enzyme, halting the shikimate biosynthesis pathway and leading to the plant's death.

To create glyphosate-resistant plants, the EPSPS gene from Agronacterium is implanted. This gene has a slightly different active site, allowing the plant to continue through the shikimate pathway even in the presence of glyphosate. This modification has no impact on the plant's nutritional properties or the health of consumers. However, it does have environmental impacts, such as killing other plant species or affecting ecosystems through run-off of the herbicide.

It's worth noting that instances of human consumption of glyphosate-contaminated food are not without risk. Although there is no direct evidence of harm from eating small residue amounts, studies on farmers who mix and apply glyphosate suggest some potential cancer risks. These risks are not quantifiable by individual studies but indicate a need for caution.

Metabolic Changes for Nutritional Enhancement

Some GMO projects have focused on metabolic changes that affect the nutritional properties of plants. For instance, rice naturally produces tiny amounts of beta carotene in its leaves but not in its endosperm (the rice grain). A strain of rice called “golden rice” was engineered to produce beta carotene in its endosperm, addressing localized vitamin A deficiencies in regions where rice is a staple food.

Golden rice was a significant improvement since it produced vitamin A and was made freely available to farmers in affected areas. However, the initial amount of beta carotene was low, and later, they dramatically increased beta carotene synthesis. This modification provided large amounts of vitamin A. Despite these benefits, the project faced political challenges and attacks from anti-GMO activists, which limited its adoption worldwide.

While genetic modification in GMOs remains a subject of debate, there are clear examples where modifications can enhance nutritional value. Understanding these modifications and their impact can help consumers make informed decisions about the foods they consume.