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https://www.medicalnewstoday.com/articles/324576

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Pros and cons of GMO foods: Health and environment

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Are genetically modified organism (GMO) foods safe? Learn what the research says about the effects of GMO foods on human health and the environment.

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-they will resist pests and disease
-they resist browning and bruising

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-GMO is more likely to trigger allergic reactions
-They can cause cancer

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https://www.fda.gov/food/agricultural-biotechnology/gmo-crops-animal-food-and-beyond

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Feed Your Mind Main Page en Español (Spanish)
Am I eating foods that come from GMO crops?

It is very likely you are eating foods and food products that are made with ingredients that come from GMO crops. Many GMO crops are used to make ingredients that Americans eat such as cornstarch, corn syrup, corn oil, soybean oil, canola oil, or granulated sugar. A few fresh fruit and vegetables are available in GMO varieties, including potatoes, summer squash, apples, papayas, and pink pineapples. Although GMOs are in a lot of the foods we eat, most of the GMO crops grown in the United States are used for animal food.

To make it easier for consumers to know if the foods they eat contain GMO ingredients, the U.S. Department of Agriculture maintains a list of bioengineered foods available throughout the world. Additionally, you will start seeing the "bioengineered" label on some of the foods we eat because of the new National Bioengineered Food Disclosure Standard.

GMOs, Farm to Table

What GMO crops are in the United States?
Corn:
Corn is the most commonly grown crop in the United States, and most of it is GMO. Most GMO corn is created to resist insect pests or tolerate herbicides. Bacillus thuringiensis (Bt) corn is a GMO corn that produces proteins that are toxic to certain insect pests but not to humans, pets, livestock, or other animals. These are the same types of proteins that organic farmers use to control insect pests, and they do not harm beneficial insects, such as ladybugs. GMO Bt corn reduces the need for spraying insecticides while still preventing insect damage. While a lot of GMO corn goes into processed foods and drinks, most of it is used to feed livestock, like cows, and poultry, like chickens.
Soybean:
Most soy grown in the United States is GMO soy. Most GMO soy is used for food for animals, predominantly poultry and livestock, and making soybean oil. It is also used as ingredients (lecithin, emulsifiers, and proteins) in processed foods.
Cotton:
GMO cotton was created to be resistant to bollworms and helped revive the Alabama cotton industry. GMO cotton not only provides a reliable source of cotton for the textile industry, it is also used to make cottonseed oil, which is used in packaged foods and in many restaurants for frying. GMO cottonseed meal and hulls are also used in food for animals.
Potato:
Some GMO potatoes were developed to resist insect pests and disease. In addition, some GMO potato varieties have been developed to resist bruising and browning that can occur when potatoes are packaged, stored, and transported, or even cut in your kitchen. While browning does not change the quality of the potato, it often leads to food being unnecessarily thrown away because people mistakenly believe browned food is spoiled.
Papaya:
By the 1990s, ringspot virus disease had nearly wiped out Hawaii's papaya crop, and in the process almost destroyed the papaya industry in Hawaii. A GMO papaya, named the Rainbow papaya, was created to resist ringspot virus. This GMO saved papaya farming on the Hawaiian Islands.
Summer Squash:
GMO summer squash is resistant to some plant viruses. Squash was one of the first GMOs on the market, but it is not widely grown.
Canola:
GMO canola is used mostly to make cooking oil and margarine. Canola seed meal can also be used in food for animals. Canola oil is used in many packaged foods to improve food consistency. Most GMO canola is resistant to herbicides and helps farmers to more easily control weeds in their fields.
Alfalfa:
GMO alfalfa is primarily used to feed cattle-mostly dairy cows. Most GMO alfalfa is resistant to herbicides, allowing farmers to spray the crops to protect them against destructive weeds that can reduce alfalfa production and lower the nutritional quality of the hay.
Apple:
A few varieties of GMO apples were developed to resist browning after being cut. This helps cut down on food waste, as many consumers think brown apples are spoiled.
Sugar Beet:
Sugar beets are used to make granulated sugar. More than half the granulated sugar packaged for grocery store shelves is made from GMO sugar beets. Because GMO sugar beets are resistant to herbicides, growing GMO sugar beets helps farmers control weeds in their fields.
Pink Pineapple:
The GMO pink pineapple was developed to have pink flesh by increasing the levels of lycopene. Lycopene is naturally found in pineapples, and it is the pigment that makes tomatoes red and watermelons pink.

What about animals that eat food made from GMO crops?

Similarly, the DNA from GMO animal food does not make it into the meat, eggs, or milk from the animal. Research shows that foods like eggs, dairy products, and meat that come from animals that eat GMO food are equal in nutritional value, safety, and quality to foods made from animals that eat only non-GMO food.

Learn more about GMO Crops and Food for Animals.

Who makes sure animal food is safe?

The U.S. Food and Drug Administration (FDA) is the primary regulatory agency responsible for ensuring the safety of GMO and non-GMO food for animals. The FDA Center for Veterinary Medicine manages this responsibility. FDA requires that all food for animals, like food for human foods, be safe for animals to eat, be produced under clean conditions, contain no harmful substances, and be accurately labeled.

Are there GMO animals in the food supply?

Yes. FDA has approved an application allowing the sale of the AquAdvantage Salmon to consumers. The AquAdvantage Salmon has been genetically modified to reach an important growth point faster. FDA has also approved an alteration in the GalSafe pig for human food consumption and potential therapeutic uses. The GalSafe pig was developed to be free of detectable alpha-gal sugar on its cell surfaces. People with Alpha-gal syndrome (AGS) may have allergic reactions to alpha-gal sugar found in red meat (e.g., beef, pork, and lamb). FDA has determined that food from the AquAdvantage Salmon and the GalSafe pig are as safe and nutritious to eat as food from non-GMO salmon and pigs.

Are GMOs used to make anything besides food?

When you hear the term "GMO" you probably think of food. However, techniques used to create GMOs are important in creating some medicines as well. In fact, genetic engineering, which is the process used to create GMOs, was first used to make human insulin, a medicine used to treat diabetes. Medicines developed through genetic engineering go through an in-depth FDA approval process. All medicines must be proven to be safe and effective before they are approved for human use. GMOs are also used in the textile industry. Some GMO cotton plants are used to create cotton fiber that is then used to make fabric for clothing and other materials.
How GMOs Are Regulated in the United States

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Many GMO crops are used to make ingredients that Americans eat such as cornstarch, corn syrup, corn oil, soybean oil, canola oil, or granulated sugar.

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https://www.technologyreview.com/2019/02/21/137309/the-crispr-twins-had-their-brains-altered/

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Skip to Content

New research suggests that a controversial gene-editing experiment to make children resistant to HIV may also have enhanced their ability to learn and form memories.

The brains of two genetically edited girls born in China last year may have been changed in ways that enhance cognition and memory, scientists say.

The twins, called Lulu and Nana, reportedly had their genes modified before birth by a Chinese scientific team using the new editing tool CRISPR. The goal was to make the girls immune to infection by HIV, the virus that causes AIDS.

Now, new research shows that the same alteration introduced into the girls' DNA, deletion of a gene called CCR5, not only makes mice smarter but also improves human brain recovery after stroke, and could be linked to greater success in school.

"The answer is likely yes, it did affect their brains," says Alcino J. Silva, a neurobiologist at the University of California, Los Angeles, whose lab uncovered a major new role for the CCR5 gene in memory and the brain's ability to form new connections.

"The simplest interpretation is that those mutations will probably have an impact on cognitive function in the twins," says Silva. He says the exact effect on the girls' cognition is impossible to predict, and "that is why it should not be done."

He Jiankui poses for the cameras of the Associated Press in the days before his gene-editing experiments became known.

The Chinese team, led by He Jiankui of the Southern University of Science and Technology in Shenzhen, claimed it used CRISPR to delete CCR5 from human embryos, some of which were later used to create pregnancies. HIV requires the CCR5 gene to enter human blood cells.

The experiment has been widely condemned as irresponsible, and He is under investigation in China. News of the first gene-edited babies also inflamed speculation about whether CRISPR technology could one day be used to create super-intelligent humans, perhaps as part of a biotechnology race between the US and China.

There is no evidence that He actually set out to modify the twins' intelligence. MIT Technology Review contacted scientists studying the effects of CCR5 on cognition, and they say the Chinese scientist never reached out to them, as he did to others from whom he hoped to get scientific advice or support.

"As far as I know, we never heard from him," says Miou Zhou, a professor at the Western University of Health Sciences in California.

Although He never consulted the brain researchers, the Chinese scientist was certainly aware of the link between CCR5 and cognition. It was first shown in 2016 by Zhou and Silva, who found that removing the gene from mice significantly improved their memory. The team had looked at more than 140 different genetic alterations to find which made mice smarter.

Silva says because of his research, he sometimes interacts with figures in Silicon Valley and elsewhere who have, in his opinion, an unhealthy interest in designer babies with better brains. That's why, when the birth of the twins became public on November 25, Silva says he immediately wondered if it had been an attempt at this kind of alteration. "I suddenly realized-Oh, holy shit, they are really serious about this bullshit," says Silva. "My reaction was visceral repulsion and sadness."

During a summit of gene editing scientists that occurred two days later in Hong Kong, He acknowledged he had known all along about the potential brain effects from the UCLA research. "I saw that paper, it needs more independent verification," He replied when asked about it during a Q&A session (see video here). He added: "I am against using genome editing for enhancement."

Whatever He's true aims, evidence continues to build that CCR5 plays a major role in the brain. Today, for example, Silva and a large team from the US and Israel say they have new proof that CCR5 acts as a suppressor of memories and synaptic connections.

According to their new report, appearing in the journal Cell, people who naturally lack CCR5 recover more quickly from strokes. What's more, people missing at least one copy of the gene seem to go further in school, suggesting a possible role in everyday intelligence.

"We are the first to report a function of CCR5 in the human brain, and the first to report a higher level of education," says UCLA biologist S. Thomas Carmichael, who led the new study. He calls the link to educational success "tantalizing" but says it needs further study.

The discoveries about CCR5 are already being followed up in drug trials on both stroke patients and people with HIV, who sometimes suffer memory problems. In those studies, one of which is under way at UCLA, people are being given an anti-HIV drug, Maraviroc, which chemically blocks CCR5, to see if it improves their cognition.

Silva says there is a big difference between trying to correct deficits in such patients and trying to create enhancement. "Cognitive problems are one of the biggest unmet needs in medicine. We need drugs, but it's another thing to take normal people and muck with the DNA or chemistry to improve them," he says. "We simply don't know enough to do it. Nature has struck a very fine balance."

Just because we shouldn't alter normal intelligence doesn't mean we can't. Silva says the genetic manipulations used to make "smart mice" show not only that it is possible, but that changing CCR5 has particularly big effects.

"Could it be conceivable that at one point in the future we could increase the average IQ of the population? I would not be a scientist if I said no. The work in mice demonstrates the answer may be yes," he says. "But mice are not people. We simply don't know what the consequences will be in mucking around. We are not ready for it yet."

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China's CRISPR twins might have had their brains inadvertently enhanced

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The brains of two genetically edited girls born in China last year may have been changed in ways that enhance cognition and memory, scientists say. The twins, called Lulu and Nana, reportedly had their genes modified before birth by a Chinese scientific team using the new editing tool CRISPR.

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https://www.science.org/news/2019/08/did-crispr-help-or-harm-first-ever-gene-edited-babies

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© 2021 American Association for the Advancement of Science. All rights reserved. AAAS is a partner of HINARI, AGORA, OARE, CHORUS, CLOCKSS, CrossRef and COUNTER.

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Like this Venison Processing Chart? Download a large, printable version (for personal use) here: JPG version | PDF version (Outdoor Sportsman Group Illustration)

By Jenny Nguyen-Wheatley

Print Recipe

There's more to venison than just backstrap, tenderloin and hamburger. Venison is versatile, but it would be a mistake to expect the same results from every part of a deer. Each cut is special in its own right. The cooking suggestions below will help you get the most out of your deer.

Venison Neck

Venison neck is laced with silver skin and oftentimes fat. It's one of my favorite cuts for slow cooking. All that collagen breaks down with slow, low heat, and takes on an amazing texture that rivals that of pork shoulder.

However, because of its odd shape, I like to use the neck for dishes that call for shredded meat, dishes such as tamales, tacos, burritos, enchiladas, stew, soup and sandwiches. Or try the pulled meat on top of pizza, in pasta sauces or in hand pies. You can also cut off the entire neck, bone-in, and braise it to make pot roast over mashed potatoes.

The most ideal cut of meat for slow cooking requires connective tissue - venison neck provides that.
Recipes for Venison Neck:
Venison Ribs

Depending on the size of the deer, you may not get more than a few scraps of meat here. We cut off strips between the rib bones and save it for grinding or filler meat for stew and chili.

If you shoot a larger deer, the ribs could be worth sawing off and braising. Do not cook venison ribs like you would pork or beef ribs; they will dry out quickly. Slow cook the ribs first until tender - covered and fully submerged in liquid - and then finish on the smoker or grill for color and flavor.

During the winter, our Nebraska deer can get quite fat. This fat may or may not taste good, and will determine whether you choose to keep the rib meat. If it tastes okay, a little fat is fine, but when there's a lot of it, keep in mind that deer fat can have a waxy texture that is not so pleasant on the tongue.
Recipes for Venison Ribs:
Venison Shoulder/Chuck

The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and sausage. Aside from the "mock" tenders, most of the muscles on this part of a typical white-tailed deer are too small for decent steaks.

Leave the silver skin on for slow cooking - it will turn into gelatin and provide a juicy texture to the meat. If grinding, try to remove as much silver skin as possible. Too much silver skin in a grind will prevent proper binding in your burgers.

Larger muscles can also be shaved thinly for stir fry, fajitas and cheesesteak sandwiches. Also, you can slice the meat thinly to make jerky. Remember to remove as much silver skin as possible for these treatments.
Recipes for Venison Shoulder/Chuck:
Venison Loin/Backstrap

The coveted venison backstrap needs no introduction. The only rule for this cut is to not overcook it. Medium-rare is best: between 130- and 135-degrees Fahrenheit.

To cook the loin for stunning medallions, remove as much silver skin as possible. Tuck in the tapered ends - if any - and tie the entire piece with kitchen twine, which helps the loin cook evenly and keep its round shape. Allow the meat to rest before slicing to allow the juices to redistribute.

For a more impressive presentation, keep the meat attached to the ribs and saw off for racks of venison chops. For a simpler preparation, butterflied steaks are my go-to. The backstrap can also be sliced, seasoned and marinated to make the most tender kebabs on the grill.

I also enjoy making venison steak tartare with the loin, which is a raw dish.
Recipes for Venison Loin/Backstrap:
Venison Tenderloin

The tenderloin is the first cut that is usually taken off a deer. This cut is so tender that it should be treated simply - salt and pepper is all it needs, with a quick hot sear with butter on the grill or in a pan.

Do not keep the tenderloins on the deer while hanging and aging. They will dry out quickly.
Recipes for Venison Tenderloin:
Venison Rump

The rump offers a small piece of muscle, best for pot roast and stew meat. It can also be ground for burger, chili and sausage. The size and quality of the cut will also depend on how careful you were when cutting the hindquarters from the deer.
Recipes for Venison Rump:
Venison Hindquarter/Round

The hindquarter is my favorite part of the deer. It's large and variable, with cuts that are suitable for steak, jerky, braising, stew, kebabs and grinding. The major muscles in the hindquarter are the top round, bottom round, eye of round and sirloin.

The top and bottom rounds are large pieces of whole muscle, great for steaks in young deer or aged deer. The bottom round is usually more tender, especially in the tri-tip area toward the bottom of the muscle. If you find these cuts a bit tough, marinate them first. The rounds also make delicious kebabs and stir fry when sliced thinly. When I'm out of loin, I use the rounds to make steak tartare.

The eye of round looks a lot like a piece of tenderloin. On young deer, this can be a very tender cut. For older deer, marinate it or use it for jerky or for stir fry and fajitas.

The sirloin is a large knuckle of muscles, with a little bit of silver skin throughout. On young deer or aged deer, the sirloin may be sliced for steaks - eat around the silver skin. For not-so-tender deer, this cut is suitable for braising whole, making jerky, as stew meat or ground meat.
Recipes for Venison Hindquarter/Round:
Shanks

These long bones look like clubs of meat and are full of silver skin and ligaments near the joints. They're a massive pain to debone and clean - the muscles are tiny, cradled by an extensive network of connective tissue.

While shanks are not suitable in some treatments, they are absolutely amazing in the slow cooker. Remember the collagen discussed in the neck section? The shanks have even more of it, and when braised, they turn into gelatin, making it the most unctuous cut of meat that exists on a deer. This is where venison osso buco comes from. Savor all four of them.
Recipes for Venison Shanks:
Flank

The flanks are thin pieces of meat that stretch between the ribs and hindquarters on both sides of a deer. You can add them to the grind pile or slice for jerky.
Recipes for Venison Flank: >> Click here for more venison recipes.

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Cuts of Venison, Explained - North American Whitetail

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By Jenny Nguyen-Wheatley Print Recipe There's more to venison than just backstrap, tenderloin and hamburger. Venison is versatile, but it would be a mistake to expect the same results from every part of a deer. Each cut is special in its own right. The cooking suggestions below will help you get the most out of your deer.

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1. the 2 benefits are it wont get as targeted by predators and they make great house pets.
2. the 2 disadvantages are they don't produce as much meat and they would make a lot of noise.
3. 2 interesting facts is lots of people keep miniature pigs as house pets and they learn tricks, and they are nice.
4. in my opinion miniature pigs are very cool and make great house pets.

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This would help people to eat better and healthier. This would also help kids to eat more and learn that vegetables are good.

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-It will help people eat healthier

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-people can eat too much because it tastes like candy which could cause weight gaining

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1. the 2 benefits are it provides more food for people and if you farm raise these deer you could make good money off of them.
2. the 2 disadvantages are it gets targeted by predators more because it has more meat and it could have some muscle issues because of all the meat.
3. 2 interesting facts are people breed deer and sell them and a deer that has lots of meat gets sold for lots of money, and people will stay fed if they eat deer meat.
4. in my opinion i like the deer with more meat because deer meat is good

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1. Its simplicity and efficiency.
2. The crispr tool made the girls immune to certain illnesses.

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1. It can create mutations elsewhere in the genome.
2. Crispr could cause cancer.

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1. They have different traits like ones head is bigger,one has a bigger nose,and one has more hair.
2. They were born in 2018 in October.

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I think CRISPR is a bad tool to use because it could cause cancer and it could cause a lot of mutations elsewhere in the genome which could be a dangerous outcome.