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One of the biggest trending in health and food over the past decade has been a steady shift toward organic and non-genetically modified foods. It’s no surprise, really. Genetically modified foods slowly crept onto menus while most diners were unaware. When was the last time a home chef requested a genetically modified tomato or lettuce covered in pesticides?
Of course, ‘frankenfoods’ aren’t confined to vegetables. Food scientists have tinkered with meats and poultry as well. In September 2010, genetically modified salmon were introduced, spurring a backlash against ‘frankenfish.’ The modified fish, introduced by a company called AquaBounty Technologies, is essentially an Atlantic salmon that contains a growth horomone from the pacific Chinook Salmon which causes the frankenfish to grow much quicker and larger. AquaBounty claims the fish are as safe to eat as farmed purebred Atlantic salmon, and the FDA agreed, approving them for market. Of course, farmed fish have already come under fire as damaging to the seas and unusually high in toxic chemicals.
One concern is that the genetically modified fish could escape their ‘farms’ and decimate stocks of unmodified fish. Some chefs and consumers fear eating genetically modified flesh may have detrimental health effects. Still others worry that the oversized modified salmon will lead to an even more obese nation of eaters. At this juncture, the exact details of the fish’s specifications are protected by law as confidential information. Once the modified salmon hits market, independent researchers will be able to learn more about its nutritional content and what risks it may pose in terms of human consumption.
It appears that genetically modified foods may be near a high-water mark. Time will tell just how safe they are for consumption, but these foods may never get the chance. The growing movement for clear labeling could force food giants to serve fresh, unadulterated foods that consumers typically prefer.














