Tom Laskawy
Grist
Did a recent scientific study just change the way we should think about the safety of genetically modified foods? According to Ari Levaux at theAtlantic, the answer is a resounding yes.
The study in question, performed by researchers at China’s Nanjing University and published in the journal Cell Research, found that a form of genetic material — called microRNA — from conventional rice survived the human digestive process and proceeded to affect cholesterol function in humans.
Read More: The next generation of GMOs could be especially dangerous
Cartoon by Bob Moran
