From the April 2001 Scientific American Magazine | 1 comments
By Karen Hopkin
AprilA farmworker crouches in the hot Texas sun, harvesting celery for market. That evening, painful
red blisters erupt across his forearms. The celery--a newly developed variety prized for its resistance to disease--unexpectedly produces a chemical able to trigger severe skin reactions.
Adequacy of Methods for Testing the Safety of Genetically Modified Foods. H. A. Kuiper et al. in Lancet, Vol. 354, No. 9187, pages 1315-1316; Oct. 16, 1999.
Effect of Diets Containing Genetically Modified Potatoes Expressing Galanthus Nivalis Lectin on Rat Small Intestine. S.W.B. Ewan and A. Pusztai in Lancet, Vol. 354, No. 9187, pages 1353-1354; Oct. 16, 1999.
Safety Aspects of Genetically Modified Foods of Plant Origin. Report of a joint FAO/WHO expert consultation on foods derived from biotechnology. Geneva, June 2000. (PDF document)
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