Byline: Joyce Howard Price, THE WASHINGTON TIMES
Genetically engineered crops on the market are safe to eat, and genetic engineering is "not an inherently hazardous process," a report by the National Academy of Sciences (NAS) finds.
The 235-page report by the NAS National Research Council and Institute of Medicine says it is "scientifically unjustified" to assess food safety solely on the method of breeding.
Genetic engineering uses molecular biology techniques to delete genes or to transfer foreign genes from one species to another.
"Instead, foods modified by any method that changes genetic composition should, when warranted by their individual …