What Really Makes People Queasy About Engineered Foods
May 26, 2016
Bloomberg View | May. 26, 2016
Food from genetically modified crops is no more dangerous to eat than food produced by conventional agriculture. New research by Sydney Scott and Paul Rozin of the University of Pennsylvania and Yoel Inbar of the University of Toronto, found people who most strongly oppose genetic modification are not weighing risks and benefits. Their opposition is a product of the fact that they find the whole idea disgusting. Read more.