Eat Your Genes: How Genetically Modified Food Is Entering Our Diet

Overview

This book gives us the facts about how genetically engineered food is entering our diet. It looks at what they are, how they are produced, why they remain unlabeled, and how they arrive on our plates unannounced. This edition includes a new introduction and is updated throughout.

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Overview

This book gives us the facts about how genetically engineered food is entering our diet. It looks at what they are, how they are produced, why they remain unlabeled, and how they arrive on our plates unannounced. This edition includes a new introduction and is updated throughout.

Read More Show Less

Editorial Reviews

From the Publisher
Praise for the first edition:
"...what brought Oprah Winfrey to a Texas court recently was controversy about mad cow disease and genetic engineering in the food supply. Nottingham offers a comprehensive look at these areas of growing concern."—Booklist
Library Journal
Nottingham, a crop protection biologist who has done research in both the United States and Britain, writes about the genetic engineering of foods for human consumption, not only fruits and vegetables but also crop plants such as corn and soybeans that enter our diet as ingredients in processed foods. He also notes that genetically modified meat, fish, and poultry will be on the market in the near future. As Nottingham points out, the introduction of genetically altered food could have serious consequences, e.g., allergic reactions and increased resistance to certain antibiotics. Ranging widely to cover the history, science, business, international relations, risks, ethics, and consumer issues of genetic engineering, Nottingham's book will serve as an informative primer for both general readers and students. It is clearly written in a report style that is supported throughout by up-to-date facts and figures from around the world. Another very readable book on this topic, although not nearly as detailed or broad in scope, is Robin Mather's more personal and conversational A Garden of Unearthly Delights (LJ 5/1/95). Recommended for public libraries and undergraduate collections in academic libraries.--William H. Wiese, Iowa State Univ. Lib., Ames
Booknews
British biologist Stephen Nottingham examines what genetically engineered food is, why it is produced, how it can remain unlabeled, how it is entering our diet, and who is responsible for producing and marketing genetically modified foods. Paper edition (unseen), $17.95. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9781842773475
  • Publisher: Zed Books
  • Publication date: 9/6/2003
  • Edition description: Second Edition
  • Edition number: 2
  • Pages: 256
  • Product dimensions: 5.25 (w) x 8.57 (h) x 0.75 (d)

Meet the Author

Stephen Nottingham is a biologist, writer, and freelance consultant. He lives in the UK.

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Table of Contents

Introduction
1 A brief history of genetic improvement in agriculture 1
2 What is genetic engineering? 11
3 Milking it: Increasing yields and the pharming of proteins 27
4 Herbicide-resistant crops 37
5 Insect-resistant crops and a modified insect baculovirus 47
6 Designer food and engineered plants 64
7 Ecological risks 80
8 Risks to human health 91
9 Some ethical and moral issues 97
10 The lucrative art of patenting 104
11 Regulation of genetically modified organisms and food products 122
12 Marketing approval for genetically modified food in Europe 129
13 The consuming question of labelling 144
14 Impacts on the Third World 156
15 Prospects for genetically modified food 172
Abbreviations 188
Glossary 190
Biblography 195
Index 203
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