Genetically Engineered Enzymes

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Mothers for Natural Law

Genetically Engineered Enzymes

 

http://www.safe-food.org/-consumer/enzymes.html

 

Enzymes are naturally occurring proteins that speed up biochemical

processes. They're used to produce everything from wine and cheese

to corn syrup and baked goods. Enzymes allow the manufacturer to

produce more of a particular product in a shorter amount of time,

thus increasing profit.

 

Generally, the use of enzymes is beneficial. In some cases, they can

replace harmful chemicals and reduce water and energy consumption in

food production. However, enzymes produced by genetically engineered

organisms are cause for concern. Not enough is known about the long-

term effects of these enzymes on humans and the ecosystem for them

to be used across the board.

 

FDA regulations on enzyme use is a gray area. Enzymes used in the

processing of foods do not have to be listed on product labels

because they are not considered foods. Also, when enzymes are

genetically engineered, the manufacturer is not required to notify

the FDA that the enzymes have been modified. The lists of GE enzymes

known by the FDA is, by their own admission, " probably incomplete. "

 

Worldwide, the enzyme market is a $1.3 billion industry. One of the

largest enzyme manufacturers are Novo Nordisk, which manufactures GE

and non-GE enzymes. You can contact Novo Nordisk (U.S.) at

enzymesna and let them know your views on genetic

engineering.

 

The FDA provided us with this partial list of genetically engineered

enzymes:

 

Chymosin—used in the production of cheese

 

Novamyl—used in baked goods to help preserve freshness

 

Alpha amylase—used in the production of white sugar, maltodextrins

and nutritive carbohydrate sweeteners (corn syrup)

 

Aspartic (proteinase enzyme from R. miehei)—used in the production

of cheese

 

Pullulanase—used in the production of high fructose corn syrup

If you want to absolutely avoid genetically engineered enzymes you

will have two choices: avoid foods in the following categories, or

call the food manufacturers directly and ask them if their enzymes

are genetically engineered. They will probably have no idea. Ask

them to check and call them back again. Let us know if you get

written confirmation.

 

Beers, wines and fruit juices—(Enzymes used: Cereflo, Ceremix,

Neutrase, Ultraflo, Termamyl, Fungamyl, AMG, Promozyme, Viscozyme,

Finizym, Maturex, Pectinex, Pectinex Ultra SP-L, Pectinex BE-3L,

Pectinex AR, Ultrazym, Vinozym, Citrozym, Novoclairzym, Movoferm 12,

Glucanex, Bio-Cip Membrane, Peelzym, Olivex/Zietex)

 

Sugar—Enzymes used: Termamyl, Dextranase, Invertase, Alpha Amylase

 

Oils—Enzymes used: Lipozyme IM, Novozym 435, Lecitase, Lipozyme,

Novozym 398, Olivex, Zeitex

 

Dairy products—Enzymes used: Lactozym, Palatase, Alcalase,

Pancreatic Trypsin Novo (PTN), Flavourzyme, Catazyme, Chymosin

 

Baked goods—Enzymes used: Fungamyl, AMG, Pentopan, Novomyl,

Glutenase, Gluzyme

In many cases the enzymes named above are brand names. They may

appear under other names as well. Enzymes are usually found in

minuscule quantities in the final food product. The toxin found in

genetically engineered tryptophan was less than 0.1 percent of the

total weight of the product, yet it was enough to kill people. The

use of enzymes is pervasive in the food industry. Nothing is known

about the long-term effects of genetically engineered enzymes. We

include this information so you can make an informed choice about

whether you want to eat them or not.

 

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