Eating in the Dark

Eating in the Dark

America's Experiment With Genetically Engineered Food

Book - 2002
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Baker & Taylor
An objective, authoritative study of the battle over genetically modified food discusses the impact of the biotechnology industry on modern-day food supply, the lack of research into the safety of such foods, the inadequacy of food labeling, and the need to provide rigorous testing of such foods and food products. 22,500 first printing.

Blackwell North Amer
Most Americans Eat Genetically Modified food on a daily basis. Yet many of us are barely aware that we're eating something that has been altered; food labels do not include information on ingredients that have been genetically modified, and the subject has received surprisingly little media coverage.
Even as genetically engineered foods spread throughout America, most consumers abroad have refused to eat them. Opposition to genetically engineered food is now beginning to surface in the United States, where biotechnology is becoming a major issue for the new century.
Eating in the Dark tells the story of how these new foods, most of which are engineered either to produce or to withstand heavy doses of pesticides, quietly entered America's food supply. Kathleen Hart explores the potential of this new technology to enhance nutrition and cut farmers' expenses. She also reveals the process by which regulatory agencies decided to allow the biotechnology industry to sell its products without first submitting them to thorough testing for possible long-term threats to consumer health and the environment.

Publisher: New York : Pantheon Books c2002
Edition: 1st ed
ISBN: 9780375420702
0375420703
Branch Call Number: 363.192 HAR
Characteristics: 338 p. ; 24 cm

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