Current Event (3rd Quarter) 3/21/15
Biology/ Mrs. McClellan (C Odd) Natascha Puri
Pollack, Andrew. "Gene-Altered Apples and Potatoes Are Safe, F.D.A.
Says."The New York Times. The New York Times, 20 Mar. 2015. Web. 21
Mar. 2015. <http://www.nytimes.com/2015/03/21/business/gene-altered-
On Friday March 19th 2015, the Food and Drug Administration claimed that genetically modified apples and potatoes were as nutritious as their “conventional counterparts,” provided that they weren’t bruised or brown. The ‘Okanagan Specialty Fruits’ have developed the ‘Artic Apples’ that do not become bruised so easily when cut, which allows the wastage of fruits to decrease and the fruit will become more appealing to people. The ‘J. R. Simplot Company’ has developed the ‘Innate Potatoes’ which don’t become bruised, leading to less chemical alterations and decreasing the risk of cancer causing chemicals which are made when frying potatoes. The reason why the FDA has paid attention to potatoes and apples is because these foods are mostly spoken about amongst people and chefs. The FDA’s usually don’t make reviews and realizations about genetically modified crops mostly because many health scientists tend to criticize the reports, however, the FDA claims that their evaluations were extremely thorough. The FDA is now considering whether or not to clearly label to the customers that these crops have been genetically modified.
This article is definitely very important to society because genetically modified crops are becoming a very dangerous and important issue. Many people are moving to organic foods because of the different health issues genetically modified crops are causing to humans. This article is extremely interesting because it is very rare to hear that two genetically modified foods are actually safe and nutritious.
The author did a very good job in describing this new discovery, however, I did think that the author should have provided some more statistics to enforce the idea of the two foods are safe to eat. Some sort of scientific experiment should’ve been included. Also, the author should have added some comments from food scientists to get their opinion and their ideas about this discovery, which would give the reader other information about this discovery. Overall, I think that this article was very interesting and informative.