GMO Seafood | What’s Next?

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by Renae Chiovaro on March 24, 2013

salmon

Corn soybeans and other plant based crops have been genetically modified for years. Last week an article came out stating that the U.S. Food and Drug Administration is close to approving the sale of genetically engineered salmon. This would be the first instance of a genetically altered animal product to enter the U.S. human food supply. Thankfully retailers such as Whole Foods, Trader Joes, Aldi and Marsh have stated that they will not sell this genetically modified salmon.

So what’s the big deal?

I am no expert in genetically engineered food. However, what I found most interesting about the article was this:

Dozens of countries already have genetically modified food labeling requirements, with the European Union imposing mandatory labeling in 1997. Since then, genetically modified products and crops have virtually disappeared from many of those markets.

Why are we so far behind in mandatory labeling? And if GMO food is safe, why is Europe not producing those crops any longer?

I also find it disturbing to know that the “salmon” isn’t really salmon. And because there are no GMO labeling requirements, you would never know that the salmon you purchased was grown at a faster rate and contains eel.

AquaBounty says its “AquAdvantage Salmon” can grow to market size in half the time of conventional salmon, saving time and resources. The fish is essentially Atlantic salmon with a Pacific salmon gene for faster growth and a gene from the eel-like ocean pout that promotes year-round growth.

We see children developing at a faster rate these days. Not to mention the increase in cancer and autism diagnosis. I truly believe it’s due to environmental factors including the food we eat.

I know that GMO food is a controversial topic. I would love to hear your thoughts on it as I am just brushing the surface on researching it myself.

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Renae Chiovaro

Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

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