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COPYRIGHT 2005 Natural History Magazine, Inc.
The book Mendel in the Kitchen: A Scientist's View of Genetically Modified Foods, reviewed by Laurence A. Marschall ["Bookshelf," 3/05], suggests that if only people understood the science behind genetically modified (GM) food crops, they would embrace the new technology. As a molecular biologist, I understand the science, and I am very much opposed to GM crops in their present form.
Nina Fedoroff and Nancy Marie Brown are incorrect...
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