The New York Times article (May 21, 1997,Trying to get labels on genetically altered food By MARIAN BURROS) IMHO missed the target and hit a lot of innocents. What is important to me is not how an organism gets its genes, but rather what proteins are present. Let me play devil's advocate (since it is more entertaining to overstate a little). In other words, if I want to make a soybean that is resistant to Roundup, for example, I can make this variety the old fashioned way (using lots of modern tricks and molecular biology to follow what is happening). The result will be messier than the genetically engineered variety, in the sense that a lot of other genes from the source plant (a weed found in herbicide-treated fields) will be present in the soybeans. It will take longer, will be more expensive, etc., but will still probably be used because it is cheaper to grow in the presence of Roundup. I can also make new varieties with traits that I want using genetic engineering, but just hide my tracks so that the established tests don't pick up my tampering. What I can't get away from is a plant that either does or does not have a particular molecule, such as a specific allergy-causing compound. My impression from talking to people with food allergies is that it is very difficult to avoid soybean, wheat, corn or peanut allergens. I don't think that the sources of all of these materials are labelled in foods. Known allergens are, however, included in the transgenic oversight list by the FDA. In this sense, I think that genetically engineered plants are safer than processed foods. The discussion of the dangers of spreading antibiotic and herbicide resistance by the use of genetically engineered plants is IMHO way off the mark. Everyone knows that the systematic abuse of antibiotics by the coalition of whimpy, ignorant doctors and demanding, ignorant parents (mostly mothers, since the father's don't even know that their kids have ear infections) is the reason for the demise of the utility of our favorite antibiotics. In a similar vein, the modern farmer advocating spray and pray as a cultural practice, has compromised many herbicides. Genetically engineered plants don't have much left to abuse in this regard. Besides, we got into this discussion because it is hard to move genes from one plant to another. [I can't believe I actually said that after describing the genetic prosmicuity of all kingdoms of living organisms. On second thought, they don't even have to be alive.) I think that most herbicide resistance in weeds results from spontaneous mutation followed by extreme selection pressure from abusive use of the herbicide, and other poor cultural practices. Besides, why not let Monsanto worry about this. They can't make as much profit if their herbicide is no longer effective. It is in their best interest to design herbicide resistant plants that don't pass the resistance around. The antibiotic resistance genes present in transgenic plants are simply not a problem. Our friendly neighborhood health care practitioners have lurking in their bowels far more dangerous antibiotic resistance plasmids. If we actually care about antibiotic resistance, then I would recommend routine purgitive/recolonization schedules (clean-running and sanitary), accompanied by lots of organic yogurt for all doctors, nurses, etc. who come in contact with patients using antibiotics. The point is that genes for antibiotic resistance present in transgenic plants is of no possible consequence as a source of resistance for pathogens -- there are many more sensible targets. Banning transgenics is a useless approach. It will merely cause a bunch of molecular biologists to have to move and start new research programs. IMHO attempts to ban American transgenic produce from Europe,for example, has nothing to do with a greater sensitivity of Europeans to this issue, but rather is merely another ploy for economic leverage. Food will be no safer. What we need to do is find out what we want to keep out of plants. We also have to recommend labelling that reflects contents. Not all genetically engineered plants will be good or bad. We have to be knowledgeable enough to tell one from the other or we lose. Dr. Art Ayers, Ph.D. Biology Department Albertson College of Idaho Caldwell, Idaho 83605