Books about Modified from Amazon.com

By the year 2050, Earth's population will double. If we continue with current farming practices, vast amounts of wilderness will be lost, millions of birds and billions of insects will die, and the public will lose billions of dollars as a consequence of environmental degradation. Clearly, there must be a better way to meet the need for increased food production.
Written as part memoir, part instruction, and part contemplation, Tomorrow's Table argues that a judicious blend of two important strands of agriculture--genetic engineering and organic farming--is key to helping feed the world's growing population in an ecologically balanced manner. Pamela Ronald, a geneticist, and her husband, Raoul Adamchak, an organic farmer, take the reader inside their lives for roughly a year, allowing us to look over their shoulders so that we can see what geneticists and organic farmers actually do. The reader sees the problems that farmers face, trying to provide larger yields without resorting to expensive or environmentally hazardous chemicals, a problem that will loom larger and larger as the century progresses. They learn how organic farmers and geneticists address these problems.
This book is for consumers, farmers, and policy decision makers who want to make food choices and policy that will support ecologically responsible farming practices. It is also for anyone who wants accurate information about organic farming, genetic engineering, and their potential impacts on human health and the environment..
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As baby boomers pass age 50, problems with knees, ankles, and backs are leading them into lower-impact forms of fitness The stress of career and later-in-life children also have them seeking new ways to relax. Combine these pressures and it is no surprise that yoga is increasing in popularity among the 50-plus crowd. Tailored specifically for this burgeoning population, 50+ Yoga offers a straightforward approach that makes it easy to learn yoga at any age. The book's adaptable program allows readers in good shape to experience a challenging workout, while people with physical limitations benefit from gentler postures, breathing exercises, and meditation practices. Throughout the book, the author focuses on the needs of older beginning students, providing tips for moving comfortably into a pose, avoiding injury, and using helpful props, such as chairs, foam blocks, and cotton straps. The author details the basic principles of yoga and teaches the common elements of all postures and movements: alignment, breath, and awareness. However, the vast majority of the book is devoted to teaching the yoga poses through the use of step-by-step photos, clearly written instructions, and helpful hints from the author..
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This explosive exposé reveals what the biotech industry doesn’t want you to know—how industry manipulation and political collusion, not sound science, allow dangerous genetically engineered food into your daily diet. Company research is rigged, alarming evidence of health dangers is covered up, and intense political pressure applied. Chapters read like adventure stories and are hard to put down:

- Scientists were offered bribes or threatened. Evidence was stolen. Data was omitted or distorted.
- Government employees who complained were harassed, stripped of responsibilities, or fired.
- Laboratory rats fed a GM crop developed stomach lesions and seven of the forty died within two weeks. The crop was approved without further tests.
- The only independent in-depth feeding study ever conducted showed evidence of alarming health dangers. When the scientist tried to alert the public, he lost his job and was silenced with threats of a lawsuit.

Read the actual internal memos by FDA scientists, warning of toxins, allergies, and new diseases—all ignored by their superiors, including a former attorney for Monsanto. Learn why the FDA withheld information from Congress after a genetically modified supplement killed nearly a hundred people and disabled thousands.

Jeffrey Smith has worked in the field of GM foods for nearly a decade—with nonprofit and political groups and at a GMO detection laboratory. His masterful writing style captivates and charms, while his meticulously documented facts leave no doubt about a massive injustice. Eating such experimental food is gambling with your health. Find out how you can protect yourself and your family..
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More than ten years ago, the first genetically modified foods took their place on the shelves of American supermarkets. But while American consumers remained blissfully unconcerned with the new products that suddenly filled their kitchens, Europeans were much more wary of these “Frankenfoods.” When famine struck Africa in 2002, several nations refused shipments of genetically modified foods, fueling a controversy that put the issue on the world's political agenda for good.

In Food Fray, esteemed molecular biologist Dr. Lisa H. Weasel brings readers into the center of this debate, capturing the real-life experiences of the scientists, farmers, policymakers and grassroots activists on the front lines. Here she combines solid scientific knowledge and a gripping narrative to tell the real story behind the headlines and the hype. Seminal and cutting-edge, Food Fray enlightens and informs and will allow readers to make up their own minds about one of the most important issues facing us today.

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While European restaurants race to footnote menus, reassuring concerned gourmands that no genetically modified ingredients were used in the preparation of their food, starving populations around the world eagerly await the next harvest of scientifically improved crops. "Mendel in the Kitchen" provides a clear and balanced picture of this tangled, tricky (and very timely) topic. Any farmer you talk to, could tell you that we've been playing with the genetic makeup of our food for millennia, carefully coaxing nature to do our bidding. The practice officially dates back to Gregor Mendel - who was not a renowned scientist, but a 19th century Augustinian monk. Mendel spent many hours toiling in his garden, testing and cultivating more than 28,000 pea plants, selectively determining very specific characteristics of the peas that were produced, ultimately giving birth to the idea of heredity - and the now very common practice of artificially modifying our food. But as science takes the helm, steering common field practices into the laboratory, the world is now keenly aware of how adept we have become at tinkering with nature - which in turn has produced a variety of questions. Are genetically modified foods really safe? Will the foods ultimately make us sick, perhaps in ways we can't even imagine? Isn't it genuinely dangerous to change the nature of nature itself? Nina Fedoroff, a leading geneticist and recognized expert in biotechnology, answers these questions, and more. Addressing the fear and mistrust that is rapidly spreading, Federoff and her co-author, science writer Nancy Brown, weave a narrative rich in history, technology, and science to dispel myths and misunderstandings. In the end, Fedoroff argues, plant biotechnology can help us to become better stewards of the earth while permitting us to feed ourselves and generations of children to come. Indeed, this new approach to agriculture holds the promise of being the most environmentally conservative way to increase our food supply..
Price: $7.49 [Notify me when price goes down.]

A riveting tale of the battle over genetically engineered foods, and an inside look at a biotech food empire. Ultimately a story of idealism, and conflicting dreams about the shape of a better world. Softcover .
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How much do you know about what is in the fresh produce you eat? Could genetically altered fruits, vegetables, and grains enhance nutrition, improve flavor, or preserve freshness? Should we worry about new genes inserted into genetically modified (GM) plants becoming part of our genetic makeup? Could added genes trigger a life-threatening allergic reaction in an unsuspecting consumer or cause a genetically triggered blight that could spell doom for agriculture? Is science creating the answer to the world's food shortage or "Franken-foods" that will ultimately put us and the environment at risk? The battle lines are being drawn in this hotly contested debate.

GENETICALLY MODIFIED FOODS explores these and other compelling issues emerging from the application of this extraordinary new technology. Included are sections devoted to: the history and science of GM foods, ethical concerns in agriculture, the reaction of the religious community to such genetic manipulation, the labeling of GM foods, the legal questions this new technology poses, food safety (including the allergy issue), risk assessment and the public's perception, the precautionary principle, the impact of GM food crops in developing countries, and the environmental impact of this new technology. Each section contains an informative introduction by editors Michael Ruse and David Castle.

This comprehensive work offers thirty-five essays written by experts in the fields of bioscience, law, religion, public policy, and international relations that debate the benefits and drawbacks of altering the genetic makeup of our food. Included are works by Gary Comstock, Kurt Eichenwald, Greenpeace, Mary Lou Guerinot, Pope John Paul II, David Magnus and Arthur Caplan, Ingo Potrykus, William Safire, Vandana Shiva, Xudong Ye, and many others. An informative glossary and bibliography complete the volume.

This outstanding collection provides a comprehensive introduction to the controversy surrounding a technology that could have global consequences..
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