Letters: Labeling GMOs

Re “The rush to label our food,” Editorial, May 24

Thank you for your editorial pointing out the fallacy that genetically engineered food is harmful to health. I am glad to get corn that does not become tasteless overnight in the fridge.

Those who advocate labeling genetically engineered food argue that people want to know what is in their food. Even a label of “genetically engineered” will not tell anyone what is in the food.

As a vegetarian, I am grateful to the scientists who have made it possible for us to have plentiful, wholesome fruits and vegetables, many of which have been genetically engineered.

Jean Koch

Los Angeles

The Times says there are worse things about our food than genetic engineering. And yes, the widespread use of antibiotics, pesticides and hormones is of concern, as is the public’s lack of awareness.

But to compare the selective breeding of crops to produce desired characteristics with inserting into our food the DNA of other species shows a real lack of understanding. There are many who would argue that there is plenty of evidence that genetically modified organisms do harm our health.

But without even getting into that, labeling is the quickest, easiest way to give consumers a choice without having to buy everything organic, which is not always possible. Just label it — what is wrong with that?

Dorothy Walker

Calabasas

The Times is content to let the market decide if there is a market for non-GMO food. It advises concerned consumers to buy organic, as if that solves everything. What hubris.

There are many foods that do not contain GMOs and are not organic. To expect everyone to pony up the extra cash for organic in order to avoid a genetically engineered product is rather smug.

The only more outrageous idea is that there is no need for labeling because there is no evidence of harm. A months-long test on rats is inadequate. No evidence of harm is not the same as evidence of no harm.

Bonnie Modugno

Venice

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