That the FDA will consider proposals to sell the public genetically engineered meat doesn’t surprise me. It was only a matter of time. It’s probably a foregone conclusion that the FDA will also find it safe for human consumption — what’s another “oops”? Besides, maybe it is safe. What piques my interest is the controversy over labeling such foods: the producers demand — and the FDA appears to be inclined to humor them — that such food not be labeled because of the ignorant consumer’s fear of the unknown. Since the gross-out factor is pretty high, they argue, it’s best we don’t even know that all the thighs in the family pack came from the same chicken.

I already buy only chicken labeled “no antibiotics” (because “no hormones” label on a chicken is laughable: chickens aren’t raised with hormones; that’s for meat). Do you think the old-fashioned producers will be allowed to label their product “no DNA messing”? Does anyone know of an organized active resistance to this what-you-don’t-know-won’t-creep-you-out school of thought? I want to join.

About Olga Gardner Galvin

Tags: health & medical, recipes & food //