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Risks from the GMO Banana

Risks from the GMO Banana may be risks from genetically modified foods such as bananas.

“The processes of genetic engineering and traditional breeding are different and according to the technical experts in the agency, they lead to different risks.” (1) – Linda Kahl, FDA Compliance Officer; 1992 memo to the FDA Biotechnology Coordinator, highlighting the consensus of FDA experts

There are numerous risks and unpredictable side-effects that can occur due to the process of genetic engineering. These are just some of those risks that apply to the genetically engineered banana.

1. The process of GMO gene (transgene) insertion and the tissue culture phase of the GM transformation process can cause significant mutations including rearrangements of the host plant’s DNA. These mutagenic events plus the resulting novel combinations of genes can result in a disturbed plant biochemistry leading to new or higher levels of endogenous toxins, allergens, carcinogens, and anti-nutrients. Monsanto’s Bt corn variety MON810, for example, has a new allergen (gamma zein) not found in natural non-GMO corn, while their Roundup Ready soybean has significantly more trypsin inhibitor, a known soy allergen.

2. Altered DNA, whether intentional or accidental, can produce altered RNA, which can theoretically exert a harmful effect on health. 

3. The termination sequence that is part of the inserted gene construct, which is supposed to stop the transcription process, is not consistently reliable. A study conducted on Monsanto’s GMO soy, for example, revealed that the sequence failed to stop transcription in all cases, resulting in the production of overly long RNA transcripts. These, in turn, were alternatively spliced into four variations. The unexpected RNA sequences could encode for novel fusion proteins that may have negative health consequences. read more at