EcoSuperior Environmental Programs

Genetically Engineered Food: Changing The Nature Of Nature

By: Martin Teitel, Ph. D & Kimberly A. Wilson

Picture a world where the french fries you eat are registered as a pesticide.  Where corn plants kill monarch butterflies.  Where soy plants thrive on doses of herbicide that would kill any normal plant.  Where multinational corporations own the life forms that farmers grow and legally control the farmers' actions.

That world exists.  The above events are happening now, and they are happening to us all.  Genetically engineered foods -- plants whose genetic structures are altered by scientists in ways that could never occur in natures -- are already present in most of the products you buy in super-markets, unlabeled, and largely untested.

Genetically Engineered Food: Changing The Nature Of Nature is the first book to take a comprehensive look at the many ramifications of the dangerous science.  Authors Martin Teitel and Kimberly Wilson explain what genetic engineering is and how it works, then explore the health risks involved with eating newly created lifeforms.  They address the ecological catastrophe that could result from these modified plants crossing with wild species and escaping human control altogether, as well as the economic devastation that may befall small farmers who find themselves at the mercy of megacorporations for their livelihood.  Taking the discussion a step further, they consider the ethical and spiritual implications of this radical change in our relationship to the natural world, and show what the future holds if we don't act now to implement a moratorium on the production of genetically engineered food.