The post on March 19th, front page article Biotech corn is an experimental case of the industry that may leave the reader with the wrong impression that sporadic, allergen or toxic substances are introduced into food through engineering methods. To develop new varieties is a problem that can only be triggered by biotechnology. However, the allergen-introduced food supply chain can also come from other emerging foods, not just the possibility of biotechnology. Scientists agree that biotechnology has greater precision in translating genetic material into a plant than hybrid technology and other traditional methods of breeding. Traditional breeding methods require hundreds of times of hybridization, isolation and recombination of genes of unknown function. Genes with unsatisfactory traits are often accompanied by good trait genes. For example, potato varieties called Lenape appeared on the US market in the 1960s because they contained a high level of dangerous Solanidine glycoside toss out of the market; another example was a new breed of celery because It contains high levels of Psoralen (a cariogenic substance) that can cause diseases such as skin rash in vegetable farmers and was discontinued in the 80th generation. Both varieties are developed by traditional breeding methods. The use of agricultural biotechnology to develop foods that have the potential to cause allergic reactions, if not zero, may be much smaller than other emerging foods because biotechnology has at least one relevant The goal is the by-product of its newly introduced proteins and enzymes. (Biotechnology also often removes allergens from foods). On the contrary, it is almost impossible to evaluate the potential allergic reaction of any food as a whole. Nick Smith, Chair of the House of Science Research Council / Washington
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