Science 10B

Mr. Reynolds

The future of GMOs: Should wheat be a part of it?

By Amanda Carnovale May 5, 2017

What is a genetically modified organism?

Genetically Modified Foods. We hear this phrase frequently. They make up the majority of the food
consumed daily. In the United States alone, 95% sugar beets, 94% soybeans, 90% cotton and 88%
feed corn has been genetically modified (Weise, 2012). But what does this phrase really mean?

A genetically modified organism is produced when genes from the DNA of one organism are
extracted and artificially forced into the genes of an unrelated organism to improve or change it in a
laboratory (Institute for Responsible Technology, 2016).

The first FDA approved GMO crop was created in 1994. Since then, technology has developed
substantially. In 20 years, GMO ingredients have become frequently included in the majority of
processed food in Canadian grocery stores (David Suzuki Foundation, 2014). However, of all of the
foods that have been genetically modified, wheat is yet to be one of them.

GMO Wheat DOESNT exist?

Wheat is technically non-GMO. Monsanto, an agrochemical and agricultural biotechnology

corporation, attempted to create an herbicide resistant wheat crop in 2004. However, they
abandoned the idea due to the fear of rejection from consumers. (Science Mag, 2004).

This has been a decade long dispute; GMO vs non-GMO. GMO foods do have potentially negative
effects for humans. Thus, should we proceed with the genetic modification of wheat? In my opinion,
no, we should not. However, before we can understand why, we need to understand what the wheat
we are consuming today is.

Hybridized Wheat

Common commercially grown wheat has been hybridized, which is

quite different from genetic modification. Hybridization is when
desirable or inheritable characteristics that have dominant or
recessive genetic traits are selected and crossed in order to develop
new characteristics, backcrossed to eliminate undesirable
characteristics and hybridized with non-wheat plants to develop
entirely new genes (Davis, 2012). Therefore, through this process
you are producing a new combination of genes. For example, if
parent 1 with genotype BB crosses with parent 2 who has genotype
bb, the offspring produced will have genotype Bb (Life of Plant,
2011).

Heterosis is when the offspring outperforms the parents. This occurs often in hybridization. The
process has been exploited in modern agricultural practices to produce superior crop yields (Life

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of Plant, 2011). Though the original genetic makeup isnt being altered, it is being combined to
create a desired outcome.

Some processes may also use chemical, gamma and x-ray mutagenesis. These processes use stimuli
to induce mutations so that they can create offspring (Davis, 2012). Some would refer to this as the
frankenwheat that we consume today.

These methods allow production of high yields that have semi-dwarf strains since they are resistant
to pests and drought (Davis, 2012). However, the results are unpredictable and difficult to control.
These processes are arguably worse than genetic modification. Lets look at the effects of this current
strain of wheat which we consume.

Gliadin

The primary issue with modern wheat is that it contains a

protein called Gliadin. Once Gliadin enters the gastrointestinal
tract, it becomes exorphins, which cross the blood brain
barrier, and bind to the opiate receptors in the brain. The result
is an increase in appetite and behavioural changes. For
example, they can cause behavioural outbursts in children
with ADHD. Another example is with celiac disease; it is no
coincidence that anxiety and depression are two symptoms of
celiac disease. The entering of wheat in the gut is what triggers
the emotional responses as the exorphins cross the blood brain
barrier (Davis, 2012).

That is not to say that before hybridization, wheat did not contain Gliadin; it did. Though, the
difference in the gliadin of today versus the gliadin of the 1960s was several amino acids (Davis,
2012). This is due to wheats genetic transformation through hybridization in order to increase the
yield per acre. Therefore, considering the physical and neurological effects associated with the
genetic transformation of wheat through hybridization, should we consider moving forward with
genetically modifying wheat further?

GMOs and the Social Implications

The benefits of genetically modified organisms are undeniable. Genetically modified crops could
potentially end world hunger and starvation. They could feed millions of people since the crops are
grown in larger quantities, due to the fact that they are more resistant to pests and droughts (yields
are stronger and toxic to pests). Additionally, they can be made more nutritious through moving
genes in order to add more proteins and vitamins to the crops (Bakshi, 2011). However, the
negatives may outweigh these benefits.

The first concern with GMOs is food allergies, which occur when a typically harmless protein enters
the body and provokes and immunogenic reaction. If the specific protein in said genetically modified
food comes from another food that is known to cause allergies or, has never been consumed as
human food before, the risk for an immune response, which would cause an allergic reaction,

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increases. Thus, the more we genetically modify foods, the more unpredictable the reactions become
(University of Minnesota, 2003).

The second concern is toxicity. The majority of plants contain substances that are toxic to humans.
The plants that consume contain extremely low levels of these toxins therefore, they are not harmful
to us. However, when we genetically modify foods and insert an exotic gene into an existing plant
gene, there is the risk that it could produce increased levels of said toxins. This can occur if other
genes in the plant become damaged during the insertion process or, if the new inserted gene
interferes with the metabolic pathway of the plant (UofM, 2003).

The third concern is the nutritional levels of the plants. In the same way that genes can be moved to
make a plant more nutritious, the same can be done to make the plant less nutritious. For example;
through genetic modification, a gene that produces phytoestrogens can be altered so that
phytoestrogen levels are limited. Phytoestrogen protects against heart disease and cancer. By altering
foods, we could potentially remove their initial nutritional qualities (Bakshi, 2011).

The final concern is that the genetically modified organisms are becoming resistant to antibiotics.
Bacteria are developing resistance to antibiotics by developing genes which are resistant to
antibiotics through natural mutation. Antibiotic resistant genes are being used as selectable
markers, which are genes introduced to a cell that have traits appropriate for artificial selection in
the GM process. Initially, scientists wont know if the plant will adopt the gene into the new
genome. Thus, they attach it to an antibiotic resistant gene and grow the plant in the corresponding
antibiotic. If the plant survives, they know that the antibiotic resistant gene as well as the desired
gene has been adopted into the plants genome. However, it is possible that humans and animals
could pick up these antibiotic resistant genes from GM plants before they have been digested. The
FDA is even discouraging this practice as it can directly ail humans (UofM, 2003).

A Global Perspective

Although in North America, the feedback about genetically modified foods has been relatively
positive, other countries are extremely resistant to GMOs.

The U.S. , Canada, Brazil and Argentina, grow 90% of the worlds GM crops. However, in Europe,
United Kingdom, Africa, India, China and many other countries, they have been rejecting any crops
which have been genetically modified. Kenya is rejecting GMOs despite hunger (Freedman, 2013).
France views GMOs as a public problem (Joly & Marris, 2003).

With the effects of wheat and GMOs being gastrointestinal ailments, behavioural distress, causation
of allergies, increased toxicity in the body, compromised nutritional values and resistance to
antibiotics, socially, it would not be just to extend the GMO technology to include wheat. This is
especially since brands who genetically modify their food are not required to label it as such (IRT,
2016) which means society isnt even aware of what they are consuming. Besides, a large portion of
the global market is already refusing regular GMOs. Why would they accept a genetic modification
of an already hybridized crop?

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The statistics dont lie. 1 decade ago, 1 in 2500

people suffered from wheat intolerance globally.
Now, its 1 in 133 (Michaelis, 2017). Wheat
intolerances are 4x more likely now than they were
in the 1950s. This is no coincidence that that was
around the same time wheat began to be hybridized.
In the U.S., it is far less likely to see less than 5% of
the population be overweight versus in Europe
(Mercola, 2009). These facts show that wheat is
directly affecting people who consume it. Our bodies
have not adapted to this new technology and at the
end of the day, it is a health concern (Tucker, 2015).
The overall unpredictability of genetic modification
as a science, makes it immoral and unsafe to pursue for wheat. Therefore, with the knowledge of the
effects of a typical GMO, we should not proceed with the genetic modification of wheat.

Word Count: 1491

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Resources (French sources are in blue)

Bakshi, A. (2011). Potential Adverse Health Effects of Genetically Modified Crops. Journal of
Toxicology and Environmental Health. Retrieved May 1, 2017 from
http://www.tandfonline.com/doi/abs/10.1080/10937400306469

David Suzuki Foundation. (2014). Understanding GMO. Retrieved May 1, 2017 from
http://www.davidsuzuki.org/what-you-can-do/queen-of-green/faqs/food/understanding-
gmo/

Dr. Davis, W. (2012). The Gliadin Effect. Retrieved May 1, 2017 from
http://www.wheatbellyblog.com/2012/01/the-gliadin-effect/

Dr. Davis, W. (2012). Wheat is NOT genetically modified. Retrieved May 1, 2017 from
http://www.wheatbellyblog.com/2012/02/wheat-is-not-genetically-modified/

Dr. Gary Young. (2015). When Wheat was Wheat. Retrieved May 1, 2017 from
http://www.dgaryyoung.com/blog/2015/when-wheat-was-wheat/

Dr. Mercola. (2009). Why is Gluten Disorder on the Rise? Retrieved May 1, 2017
from http://articles.mercola.com/sites/articles/archive/2009/07/23/why-is-wheat-gluten-
disorder-on-the-rise.aspx

Dr. Mercola. (2011). 3 Ounces of Wheat a Day May Be Harming Your Brain. Retrieved May 1, 2017
from http://articles.mercola.com/sites/articles/archive/2011/07/04/can-eating-this-
common-grain-cause-psychiatric-problems.aspx

Freedman, D. H. (2013, September 1). The Truth about Genetically Modified Food. Scientific
American. Retrieved from https://www.scientificamerican.com/article/the-truth-about-
genetically-modified-food/

Gene Watch. (2016). Pest Resistant Crops. Retrieved May 1, 2017 from
http://www.genewatch.org/sub-568238

Genetic Science Learning Center. (2013, July 15) Genetically Modified Foods. Retrieved April 28,
2017, from http://learn.genetics.utah.edu/content/science/gmfoods/

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Gupta, H. (2016). Hybridization Method of Crop Improvement. Retrieved May 1, 2017 from
http://www.biologydiscussion.com/crops/improvement/hybridization-method-of-crop-
improvement/17701

Hamblin, J. (2013, December 30). This Is Your Brain on Gluten. The Atlantic. Retrieved from
https://www.theatlantic.com/health/archive/2013/12/this-is-your-brain-on-
gluten/282550/

Harless, W. (2012). Texas on Unhealthy Foods Gains Traction in Europe. Retrieved May 1, 2017 from
http://www.pbs.org/newshour/rundown/while-soda-tax-debate-continues-in-the-us-taxes-
on-unhealthy-foods-gain-traction-in-europe/

Institute for Responsible Technology. (2016). GMO Education. Retrieved May 1, 2017
from http://responsibletechnology.org/gmo-education/

Joly, P.B. Marris, C. (2003). Les Amricains ont-ils accept les OGM ? Analyse compare
de la construction des OGM comme problme public en France et aux tats-Unis. Cahiers
dconomie et sociologie Rurales. Recherch et extrait le 24 avril, 2017 de
http://ageconsearch.tind.io//bitstream/202762/2/68-69-11-45.pdf

Kuiper, H. A., Kleter, G. A., Noteborn, H. P. J. M. and Kok, E. J. (2001), Assessment of the food
safety issues related to genetically modified foods. The Plant Journal, 27: 503528.
doi:10.1046/j.1365-313X.2001.01119.x

Kuyek, D. (2002). Les cultures gntiquement modifies en Afrique et leurs consquences pour les
petits agriculteurs. Grain. Recherch et extrait le 24 avril, 2017 de
file:///Users/amandacarnovale/Downloads/grain-85-les-cultures-genetiquement-modifiees-
en-afrique-et-leurs-consequences-pour-les-petits-agriculteurs%20(1).pdf

Michaelis, K. (2017). The Rise of Gluten Intolerance. Retrieved May 1, 2017 from
http://www.foodrenegade.com/the-rise-of-gluten-intolerance/

Monsanto Hawaii. (2013). DO GENETICALLY MODIFIED FOODS TEND TO BE MORE

NUTRITIOUS THAN NON-GMO FOODS? Retrieved May 1, 2017 from
http://www.monsantohawaii.com/do-genetically-modified-foods-tend-to-be-more-
nutritious-than-non-gmo-foods/

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Monsonego, J. (2006). Prvention du cancer du col utrin : enjeux et perspectives de la

vaccination antipapillomavirus. Gyncologie Obsttrique & Fertilit. Recherch et extrait le 18
avril, 2017 de
https://www.researchgate.net/profile/Joseph_Monsonego/publication/7248468_Cervical_
cancer_prevention_The_impact_of_HPV_vaccination/links/569154b508ae0f920dcb79f2.pdf

NIDA (2007). The Brain & the Actions of Cocaine, Opiates, and Marijuana. Retrieved May 5, 2017,
from https://www.drugabuse.gov/publications/teaching-packets/brain-actions-cocaine-
opiates-marijuana

Newell-McGloughlin, M. (2008). Nutritionally Improved Agricultural Crops. Plant

Physiology, 147(3), 939953. http://doi.org/10.1104/pp.108.121947

Pelletier, G. (N/A). Les plantes gntiquement modifies sont-elles de nouvelles plantes ?

Acadmie Nationale de Pharmacie. Recherch et extrait le 20 avril, 2017 de
http://www.acadpharm.org/dos_public/Texte_G_Pelletier_-_Parmentier.pdf

Plant Life. (2016). Hybridization. Retrieved May 1, 2017 from

http://lifeofplant.blogspot.ca/2011/03/hybridization.html

Ramessar, K., Peremarti, A., Gmez-Galera, S. et al. Transgenic Res (2007). Biosafety and risk
assessment framework for selectable marker genes in transgenic crop plants: a case of the
science not supporting the politics. Transgenic Research, 16: 261. doi:10.1007/s11248-007-
9083-1

Science Mag. (2004). Monsanto Pulls the Plug on Genetically Modified Wheat. Retrieved May 1, 2017
from http://www.dnai.org/media/bioinformatics/ccli/gmfoods/gmsciencenews2004.pdf

Science Mag. (2002). Structural Basis for Gluten Intolerance in Celiac Sprue. Retrieved May 1, 2017
http://science.sciencemag.org/content/297/5590/2275

Toft, K.H. J Agric Environ Ethics (2012). GMOs and Global Justice: Applying Global Justice
Theory to the Case of Genetically Modified Crops and Food. Journal of Agricultural and
Environmental Ethics, 25: 223. doi:10.1007/s10806-010-9295-x

Tucker, S. (2015). 5 Reasons Gluten Intolerance is on the Rise. Retrieved May 1, 2017 from
https://threebakers.com/5-reasons-gluten-intolerance-is-on-the-rise/

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University of Minnesota. (2003). Genetically Modified Organisms (GMO). Retrieved May 1, 2017
from http://enhs.umn.edu/current/5103/gm/harmful.html

Weise, E. (2012, October 28). Genetically Modified Foods Q & A. USA Today. Retrieved from
https://www.usatoday.com/story/news/nation/2012/10/28/gmo-questions/1658225/

Zeller, S. L. Kalinina, O. Brunner, S. Keller, B. Schimd, B. (2010). Transgene Environment

Interactions in Genetically Modified Wheat. PLOS. Retrieved May 1, 2017 from
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