Coming soon to a store near you: salmon with a genetic makeup of an eel-like creature?
On December 21, 2012, the Food and Drug Administration released an Environmental Assessment with a “Finding of No Significant Impact” on the controversial AquaBounty AquaAdvantage transgenic salmon. This decision would mean that the first genetically engineered animal, intended for human consumption, would be in our grocery stores. ~ justlabelit.org
Transgenic salmon is genetically engineered to produce growth hormones year-round to make the fish grow at twice the natural rate. Does that sound alarming to anyone else?
As a firm believer that food should be clean, natural and good for humans and the planet, I am appalled (though not surprised) at this statement. Transgenic salmon is not just gross and reminiscent of sci-fi apocalyptic fantasy—its impact on humans and the planet has not been evaluated.
Quite frankly, it’s dangerous.
To make matters worse, the government does not require these petri dish grown animals to be labeled, so consumers do not have the prerogative to make informed decisions. That means you will never know if that BBQ salmon kabob on your plate came from Mother Nature or a geneticist playing Russian roulette.
Here are a couple of things we can do to protect our food supply:
- The FDA is required to listen to public opinion; sign a petition to tell the FDA that you are opposed to transgenic salmon, but that if it does get approved, it must be labeled.
- Choose to support businesses that are committed to transparency and labeling—or even better, who refuse to produce or sell anything that is genetically modified.
Michael Joseph is the founder and CEO of Mile High Organics, America’s First Certified Organic Online Grocer —also Colorado’s only 100 percent GMO-Free Grocer. He grew up with the idea that people deserve to know where their food comes from in order to make informed decisions. Empowering people to make choices they believe in is the cornerstone of his business. To find out more about Mile High Organics, and view their rigorous Seafood Screening Process click here.
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Editor: Jennifer Townsend & Brianna Bemel