Under the assumption that your table is set with genetically modified foods, what does that mean, and should you be concerned for your health?
On Wednesday, June 29, The Heartland Institute featured Julie Kelly, who has become one of the leading, non-scientists raising her voice in the sometimes contentious debate over the safety of this nation’s food system regarding GMOs.
Julie Kelly refers to herself as an “accidental activist.” Originally a stay-at-home mom with a background in political consulting, Kelly’s love for food led her to teaching cooking classes—which led her become displeased with how the food movement, usually on the left, was telling us what we should eat and shouldn’t eat.
Kelly gained national prominence after the Wall Street Journal in October 2014 published her op-ed that exposed the political activism of one of Americas most well-known celebrity chefs, Top Chef’s Tom Colicchio. That moment launched her into a food fight of words — from GMOs, to the national school lunch program, to the national dietary guidelines. Since Kelly’s first WSJ op-ed, she has had four more published. Julie is also a featured contributor to both National Review Online and the Genetic Literary Project, a scientific-based website.
Guided by research, Kelly has become a staunch defender of American agriculture and biotechnology to improve the world’s food supply—fostered, in part, by her concern about the food her daughters were consuming, and to improve her cooking classes. As Kelly described the GMO controversy: It is not a science or an agricultural issue, but more of a political issue as dictated by environmental groups.
Source: http://blog.heartland.org/2016/07/the-truth-about-gmo-crops/