Media Releases

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.