Given the work I do on food sensitivities I appreciate how a minor change in protein structure can cause someone to have an immune reaction to a food vs. not having a reaction.   From the research I’ve done on genetically modified foods I would say we are in danger of having an explosion of food allergies/sensitivities/intolerances among us all.   We simply do not know the long term effects of introducing new protein structures to foods.   Nor do we know of their effects on the environment.    I cut and pasted a great Op-Ed from the Los Angeles Times last month about how the companies that make the genetically modified seeds are protected by their patents.   Also see Jeffrey Smith for more information on the dangers of Genetically Modified Foods.

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