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Subject:
From:
"Dr. Robert Faltin" <[log in to unmask]>
Date:
Mon, 1 Jun 1998 10:04:12 -0700
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<<Disclaimer: Verify this information before applying it to your situation.>>

THE QUESTION WAS: IS IT LIKELY THAT GENETIC TAMPERING WITH PLANTS WILL
INTRODUCE DANGEROUS GLUTEN-MAKING GENES INTO PREVIOUSLY SAFE GRAINS AND
VEGETABLES?

Of the 10 responses three said YES, with corn being the first on the list
to be thus "protein-enhanced". Three respondents said NO, the addition of
gluten-making genes is not likely, because the aim of gene splicing is
enhanced shelf life and better appearance, and there is enough gluten
cheaply available from wheat.

The Globe and Mail of May 30, 1998, page A6 has an article describing
plant genetic research which says that while European countries want
plants with altered genetics labelled as such, Canada and the U.S. are
strongly opposed.

Several respondents urged action, since hidden gluten is a life
threatening matter for us. Media health columnists and politicians should
be addressed, with one wag suggesting that the NDP might help if we
described this as a capitalist plot, and Reformers will help if we say
Mulroney did it. (The Liberals are engaged elsewhere, being the ones to
oppose labeling in the first place).

I do plan to contact my MP to reinforce the idea of banning any
problematic plant as a source of transgenetic materials.

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