When asking all these moral questions of genetically engineering food (artificially, through tuesday evening gene splicing or centuries of field breeding) it is critical to start off on stable ground and clearly define key terms: ‘natural’ ‘artificial’ ‘evolution’ . So.. Here’s what we mean:
Natural – not predominantly influenced by man (rivers and lakes of the water cycle, nutrient cycles, natural ‘disasters’, forests, seasons/changes of an environment,…)
Artificial – predominately influenced by man (common vegetables, livestock (domesticated animals, cities, plastics, farms,…)
Earth’s nature – everything not of human creation or predominant influence (while still understanding Human’s nature is the cornerstone of Earth’s nature).
Human’s nature – everything man-made. Although we are primarily speaking of structural features that directly replace Earth’s nature. Like cities, maintained grass parks, roadways, electric lines… But also we mean all life-forms that are dependent upon human activities to sustain their current states (common vegetables, livestock, pets…). We also mean things like pollution, fires, drought and more pervading but harder to quantify effects of predominant human influence.
MAIN POINT: Every human and every piece of human technology combined, then doubled and polished doesn’t compare to the, over 4 billion year old construct that is Earth’s nature. The plants of our modern world have pervayed 10’s of millions of years. Carefully making there way through a vast winnowing process of evolution and natural selection. To cast out these immense relations and ignore the apparent laws of nature is immensely foolish. All of humanities perceived ‘evolutions’ are directly supported through Earth’s Nature (the same nature that we will have deleted about half of by the time global industry gets a slap on the wrist. Most of the work done in the fields of bio-technology seem to be another battle in man’s war on time. With in fact, nothing related to ‘feeding the hungry’ or ‘saving the world from climate change’.
To get an idea of objective sustainability, lets first look at the effects of all our current and past bio-technology. Most fresh food found in stores are heavily bred varieties. Funded by business incentives and paper realities. These varieties have been repeatedly shown to be ‘genetically stunted’ and of poor nutrient quality. Some common vegetables usually coming up with just half of its previous nutrient value, decades earlier.
to be continued…