We Have a Right to Know What is in Our Food

The Committee for the Right to Know is a grassroots coalition of consumer, public health, environmental organizations, and food companies in California that is seeking the labeling of genetically engineered foods (GMOs).

On November 9, 2011, the coalition submitted the California Right to Know Genetically Engineered Food Act to the State Attorney General for title and summary, prior to circulation as an initiative measure for the November 2012 election.

What Are We Eating?

Fact: GMO’s have not been proven safe, and the long-term health risks on humans of genetically modified foods have not been adequately investigated.

We have a Right to Know What’s in our Food

A genetically engineered food is a plant or meat product that has had its DNA artificially altered in a laboratory by genes from other plants, animals, viruses, or bacteria, in order to produce foreign compounds in that food. This type of genetic alteration is not found in nature, and is experimental. The correct scientific term is “transgenics,” and is also often referred to as (GE) genetically engineered.
Example: Genetically Modified corn has been engineered in a laboratory to produce pesticides in its own tissue. GMO Corn is regulated by the Environmental Protection Agency as an Insecticide, but is sold unlabeled. [EPA Pesticides]

The Health Risks of Genetically Engineered Foods Are Unclear

Unlike the strict safety evaluations required for the approval of new drugs, the safety of genetically engineered foods for human consumption is not adequately tested.
There have been NO long-term studies conducted on the safety of genetically engineered foods on humans.

The issue of GM food safety was first discussed at a meeting of the Food and Agriculture Organization (FAO), the World Health Organization (WHO) and biotech representatives in 1990. The “substantial equivalence” concept was proposed in early 1996. The adoption of the concept of substantial equivalence allowed permission to market and sell new foods without any safety or toxicology tests as long as they were not too different in chemical composition to foods already on the market. [FDA GRAS proposal] To decide if a modified product is substantially equivalent, the product is tested by the manufacturer for unexpected changes in a limited set of variables such as toxins, nutrients or allergens that are known to be present in the unmodified food. If these tests show no significant difference between the modified and unmodified products, then no further food safety testing is required.

Please follow this link to learn more and to find out where to sign the *petition: http://www.labelgmos.org/?recruiter_id=9277
*signatures must be gathered in person
Eat Healthy and Thrive
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