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A Consumer's Guide to GM Food
 
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A Consumer's Guide to GM Food [Paperback]

Alan McHughen (Author)

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Alan McHughen
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Amazon.co.uk Review

The development of genetically modified foods, especially in the UK, is something of a "hot potato", leaving the bemused consumer concerned that more than fingers will get burned. Alan McHugen is himself a scientist involved in biotechnology processes but his book presents a balanced analysis of the issues involved. He informatively straddles the debate between the scientists and the companies committed to the technology and the consumer and environmentalist groups voicing their concerns. Writing in a language readily accessible to the non-scientific reader, he lucidly charts the development from the chromosome to the GM test crop. While he argues that there can be no turning back the clock as the gene is already out of the test tube, he supports more appropriate legislation to match the onward march of technology. Though his prime aim is to give an explanation of the scientific processes involved in GM food in order to further understanding he does not sidestep the ethical and environmental issues involved. The potential and hazards of genetically modified foods are thoroughly explored. Easing the reader through his text, each chapter is headed by questions on key subjects to which he provides not only answers but offers up informed choices. In the end, it is up to the individual consumer whether to support or challenge the technology and McHugen has detailed a mass of information to arrive at that decision. --Michael Hatfield

Product Description

Are you surprised to know that there are fish genes in some tomatoes? That brazil nut genes in soybeans can result in potentially lethal allergic reactions? That rapeseed plants bred to be resistant to herbicides could become uncontrollable superweeds? You are not alone. The issue of genetically modified foods has fast become one of the most debated of the late 20th century, with scientists and companies seeking to develop the technology on one side, and consumer groups and environmentalists on the other. However, in spite of the great heat generated by the debate, there is very little real information on the subject, either about the technologies in use or about the regulatory processes established to approve the processes and the products. This book sets out to explain, in clear and direct language, the technologies underlying so-called genetically modified food, and compares them with other "natural" methods of plant breeding and production. The author then looks at the safeguards in place from regulators around the world and asks whether these are sufficient.
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