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