Despite myriad assurances from scientists that foods containing genetically modified ingredients are safe to eat, consumers are likely to see more and more products labeled “G.M.O.-free” in the not-too-distant future. As happened with the explosion of gluten-free products, food companies are quick to cash in on what they believe consumers want regardless of whether it is scientifically justified.The entire article is worth reading for the take-down of the anti-GMO hysteria.
One reads a lot about how the Right is "anti-science:" Christians because of evolution and conservatives because of skepticism about catastrophic, anthropenic global warming.
However, the Left has its areas of "anti-science" as well, and the blind fear of GMOs is certainly one of them.
[A] review of the pros and cons of G.M.O.s strongly suggests that the issue reflects a poor public understanding of the science behind them...
Let’s start with the facts. Humans have been genetically modifying food and feed plants and animals for millenniums, until recently only by repeatedly crossing existing ones with relatives that have more desirable characteristics. It can take many years, even decades, to achieve a commercially viable product this way...The techniques of making a GMO are actually imitations of nature's own show-cuts. Viruses can move genes from one bacteria to another or from one higher organism (plants, animals, etc.) to another. The human genome is full of DNA from viruses. Some of the DNA is active, some is "junk DNA."
As the ariticle points out, we share a lot of genes with dogs (about 84%). We also share many genes with plants, fungi, and bacteria.