What’s for Lunch?

2.7 Analyzing the Text

1. In addition to the information on p.69, answers may include:

Dr. Lyman B. Crittenden (for)	▪ genetically altered products will someday possess more customer-valued traits
Dr. Sheldon Krimsky (against)	▪sees potential economic, environmental, humane problems
Jeremy Rifkin (against)	▪ ethical objection; believes genes shouldn’t be tampered with
Dan Quayle (for)	▪ believes consumers will benefit from better, healthier food at cheaper prices
Ellen Haas (against)	▪ is afraid that long-term effects of genetic engineering are not yet known
William Belknap (for)	▪ says that any changes made are simple and direct, altering food as little as possible
Rebecca Goldburg (against)	▪ thinks FDA regulations protect the industry more than the American consumer ▪ is afraid of potential allergens n new products
Greg Drescher (against)	▪ thinks technology is being implemented too quickly, without adequate testing ▪ thinks there’s no real need to produce better-tasting or healthier foods – that people can find healthy food choices as it is

2. They do the same work as pesticides and fertilizers for presumably less trouble and lower cost.

3. Even though genetically engineered foods may look the same as normal ones, they may contain unknown elements.

4. 4. Scientists at Calgene, Inc., a biotech company based in Davis, California, isolated the gene in the tomato that triggers the enzyme responsible for rotting and rendered it inactive.

5. e; The readings present both sides of the argument without bias.