This Is How To Know If You’re Eating The New GMO Potato

The development of a new genetically modified potato has been discussed for years. Today, the USDA approved the production of GMO potatoes, that produce few carcinogens when cooked on high temperatures.

Simplot is one of the world’s largest agribusiness, and it is the company that will produce these potatoes. Soon Americans will eat GMO potatoes for dinner, unless someone thinks twice about this decision. The question is: “How can you know if the potatoes you are eating are genetically modified or not?”


As we already mentioned, these potatoes will create less of the carcinogen (75% less) which is normally produced during the cooking. But, these “super-potatoes” have many more powers. GMO potatoes will not bruise that easily and will not turn brown even hours after you cut them (the picture below).

As reported, in the period between 2009 and 2001 these GMO potatoes went through some “successful” field trials in 8 states, including Florida, Indiana, Idaho, Michigan, Nebraska, North Dakota, Washington and Wisconsin. You are probably guessing, and yes, you are right, Simplot claims they are safe for human consumption:

“This approval comes after a decade of scientific development, safety assessments and extensive field tests,” explained the Idaho-based Simplot. This company produces 3 billion pounds of potatoes every year.

The idea to create a food product that is said to form less carcinogenic chemicals is not bat at all, but do you wonder how shall this man-made potato affect human health, the environment and the ecosystem? Will it be one of the many dangerous GMOs that affect our world?

Simplot explained that their methods do not include any “aggressive” techniques as other companies like Monsanto do. They added that their products do not contain bacteria or genes from other plants, simply DNA from the potatoes themselves.

However, we are not that sure if this tampering with Mother Nature will bring any good. Doug Gurian-Sherman is a plant pathologist and senior scientist at the Center for Food Safety. Here is what he explained for the New York Times:

“We think this is a really premature approval of a technology that is not being adequately regulated.”

This organisation said that the RNA interference technique implemented for Innate is actually not tested. They also explained that one of the substances that are suppressed by it is an important part of the chemical make-over of the potato, and its efficacy in fighting pests.

Will these GMO potatoes increase the amount of pesticides sprayed on the foods we eat? There are about 800 million pounds of sprayed pesticides, and none of them cannot be washed off.

The Center for Food Safety said that they plan to ask the USDA for an approval. Can the decision be possibly reversed?

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