Tag: genetics

Personal Care Products and ADHD

  • Engel says the phthalates found in many cosmetic products can be toxic to the nervous system.(Photo courtesy of Steven Depolo CC-2.0)

There’s been a rise in reports of behavioral disorders in kids over the past decade or so. Some researchers say genetics, lack of sleep, and chaotic households all contribute to things like ADHD. Now researchers say another cause could be personal care products. Julie Grant reports:

Transcript

There’s been a rise in reports of behavioral disorders in kids over the past decade or so. Some researchers say genetics, lack of sleep, and chaotic households all contribute to things like ADHD. Now researchers say another cause could be personal care products. Julie Grant reports.

Researcher Stephanie Engel at Mount Sinai College of Medicine says we’re all exposed to a group of chemicals called phthalates all the time. Heavier ones are used in plastics. Lower weight phthalates are used in fragrances, shampoos, cosmetics and nail polishes, to make them work better and last longer.

Some studies have looked at the relationships between phthalates and problems in reproduction. But Engel says phthalates are can be toxic to the nervous system. So she and her colleagues wanted to see if exposure to phthalates in the womb affected children’s brain development.

“WE ENROLLED A GROUP OF WOMEN WHO WERE PREGNANT AND RECEIVING PRENATAL CARE AT MT. SINAI. AND WHEN THEY WERE PREGNANT, WE COLLECTED A URINE SAMPLE FROM THEM. AND WE CONTINUED TO FOLLOW THE WOMEN AND THEIR CHILDREN FOR THE NEXT TEN YEARS.”

Engel says researchers tested the urine of the pregnant women in the study.

That’s because when we rub on lotion or use shampoo, phthalates are absorbed into our bodies, processed and eliminated.

She says the women who had higher levels of the pthalates during pregnancy reported more behavioral problems as their children got older:

“THEIR PARENTS, THEIR MOTHERS, REPORTED THEIR BEHAVIOR AS MORE DISRUPTIVE AND MORE PROBLEMATIC. SO THEY TENDED TO BE MORE AGGRESSIVE, HAVE MORE ATTENTION PROBLEMS, HAVE MORE CONDUCT PROBLEMS AND ALSO EXHIBIT MORE SYMPTOMS OF DEPRESSION.”

Engel says the problems looked like the types of problems found in children with ADHD: attention deficit hyperactivity disorder.

She says no behavior effects were found for the phthalates used in vinyl toys and other soft plastics. But the higher the mother’s exposure to phthalates found in personal care products, the more the symptoms were manifested by their children. The study was published in the peer-reviewed journal – Environmental Health Perspectives.

“I CANNOT SEE HOW THE CONCLUSIONS THAT ARE REACHED ARE SUPPORTED BY THE WAY THE STUDY IS DONE.”

John Bailey is chief scientist for the Personal Care Products Council. That’s the trade association for the companies that make things like cosmetics, shampoo and nail polish.

He says in any study that correlates a behavior to an outcome – there needs to be a control for outside influences.

“IN THIS CASE THOSE CONTROLS, AND AGAIN THESE ARE EXTREMELY IMPORTANT, NO MATTER WHAT TYPE OF STUDY YOU’RE DOING, ARE NOT THERE. THEY’RE NOT CONTROLLING FOR THE GENETICS OF THE CHILDREN, THEIR HOME ENVIRONMENT, THEIR DIETS.”

Without those kinds of controls, Bailey says there’s no way to draw a conclusion from the study.

Other scientists who’ve looked at phthalates say the Mount Sinai study shows a new area of concern about these chemicals. But it needs to be replicated by other research.

Still, this isn’t the first time this type of correlation has been made. In a study published last year, Korean researchers linked childhood exposure to phthalates to ADHD.

Researcher Stephanie Engel says environmental toxicants, like phthalates, clearly play a role in child neurodevelopment.

“THERE’S NOTHING ELSE THAT COULD EXPLAIN THE RESULTS THAT WE’VE OBSERVED. WE SPENT OVER A YEAR PROCESSING THIS DATA AND LOOKING AT IT IN MANY DIFFERENT WAYS. IT IS WHAT IT IS. THESE ARE THE RELATIONSHIPS.”

Engel says more study needs to be done. In the meantime, she says pregnant women might want to avoid phthalates in personal care products. They’re not listed on the label – but she says anything that has “fragrance” on the ingredients list probably contains phthalates.

For The Environment Report, I’m Julie Grant.

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Heritage Hogs

  • Barbara Schaefer thinks locally raised heritage meat makes economic and environmental sense. (Photo by Lucy Martin)

Variety isn’t just the spice of life. You could say it is life. And you can’t have variety without lots and lots of genes.

Farmers have spent thousands of years developing livestock that do well in different conditions.

Modern agriculture usually concentrates on just a few breeds that maximize profit. But a lot of people don’t want to see all the valuable genes in older breeds just disappear.

Lucy Martin visited a farmer who says the future needs to include heirlooms from the past:

Transcript

Variety isn’t just the spice of life. You could say it is life. And you can’t have variety without lots and lots of genes.

Farmers have spent thousands of years developing livestock that do well in different conditions.

Modern agriculture usually concentrates on just a few breeds that maximize profit. But a lot of people don’t want to see all the valuable genes in older breeds just disappear.

Lucy Martin visited a farmer who says the future needs to include heirlooms from the past.

(Schaefer entering barn: “Watch your head, it’s a little mucky in here…”)

It’s a bright winter day, inside a classic red barn in Southern Ontario. We’re admiring docile animals whose name says it all: Large Black Pig. They look fine. Even though this pig is listed as critically endangered.

Schaefer: Sometimes you’ll be standing here and you think there are no piglets and suddenly one rises out of the straw!

(Sound of contented grunting)

Barbara Schaefer used live in Toronto. Until a few years ago, her career revolved around managing environmental projects. But when she got laid off, she decided to put theory into practice.

Schaefer: I can’t save the polar bear, but I can save this breed. How many things can you say that about? And that’s why what I’m doing now is 200 times more relevant.

What she’s doing now, is weaving different environmental threads together. Preserving the genetic diversity of rare livestock. Putting marginal land to higher use. Trying to revitalize rural economies. Offering an alternative to factory farming.

Nearly all commercial pork across North America comes from just a few main breeds, usually reared in confinement systems. A lot of science goes into maximizing production. But Schaefer doesn’t think that’s the whole picture.

Schaefer: They’re packed in fairly close, they don’t get the benefit of being outside in the sunlight. They have a artificial concrete floor, which for them, is a horror. Because these guys think with their nose, they want to be turning things up all the time and there’s no opportunity for that.

(Sounds of distant tractor and more pigs grunting)

In the barn yard, I mingle with small herds of thigh-high, curious pigs as they as they mill about, soaking up sun. Some amble over to near-by pastures for naps inside cosy hay huts.

Schaefer’s customers include local restaurants and ‘foodies’, people who like to cook and eat.

Fans admire heritage breeds because these animals were bred to thrive in the specific conditions of small-scale, local agriculture.

Lawrence: They’re rustic, they’re hardy, they’re often good mothers.

Ted Lawrence has spent years on this cause with Rare Breeds Canada. Some really admire the animals. And then there’s the whole ‘insurance’ argument: odd breeds have genes worth keeping. As base stock for even newer breeds, to adapt to changes in climate, or to survive some epidemic.

Lawrence: Food security, that will turn heads more quickly than saying we have to preserve the genetic diversity of minor breeds.

If these animals are special, why slaughter them?

Lawrence: That is actually a slogan that has been used in Great Britain: ‘We must eat them to save them’. It sounds counter-intuitive but what’s the purpose of breeding them if you can’t make any money, if you can’t sell them? Then the genetics will not continue. The breed will go extinct.

(kitchen clatter and music playing at Murray Street Restaurant)

Chef Steve Mitton co-owns a restaurant in Ottawa which features Schaefer’s pork. He’d hate to see old breeds die out.

Mitton: I mean, I get entire animals in and break them down from head to toe, and we use every last bit of it. The yield of the Large Black, in particular, is outstanding.

Mitton says more and more people care about where their food comes from and how animals are treated.

Mitton: I just want to broaden their horizons, open people’s minds a little bit, so they know that this is out there. And it’s just as good as commercial pork.

Most meat eaters have no idea what breed of animal ends up on their plate. But making sure there are lots of breeds around can help keep those plates full, and tasty.

For the Environment Report, I’m Lucy Martin in Ontario.

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The Future of Corn

  • Scientists say this research could allow us to breed new corn varieties faster than ever before. (Photo courtesy of the Library of Congress)

You might think you know corn –
as in corn tortillas, corn-flakes,
corn-bread and so on. But do you
really know corn? Like, did you
know that our last harvest could
be one of our biggest, or that most
American corn is genetically modified?
Shawn Allee reports experts
want us to get re-acquainted with
our biggest crop because we need
to make huge decisions about its
future:

Transcript

You might think you know corn –
as in corn tortillas, corn-flakes,
corn-bread and so on. But do you
really know corn? Like, did you
know that our last harvest could
be one of our biggest, or that most
American corn is genetically modified?
Shawn Allee reports experts
want us to get re-acquainted with
our biggest crop because we need
to make huge decisions about its
future:

Virginia Walbot researches corn genetics at Stanford University, and recently she got news that didn’t just make her day – it kinda made her decade. Walbot says scientists just finished sequencing genes of an important corn genome.

“The genes are like the words in different languages and what you need is a dictionary that lists all those words, and that dictionary for us, is the genome sequence.“

Walbot says this research could allow us to breed new corn varieties faster than ever before. That’s a big deal because even though we benefit from corn we have now, we could make it better. For example, corn creates environmental problems – take corn fertilizer.

“Of course, adding fertilizer really boosts a lot of yield, but the downstream effects aren’t really great. So, there’s runoff from farms that contaminates the water supply. Making corn as efficient as possible and just giving enough fertilizer to sustain yields, those would be fantastic goals.“

Now, most corn researchers want to meet environmental goals, but there’s a question science alone can’t answer – what kinds of corn should we grow or improve?

Kinds of corn? Maybe you’re thinkin’ “corn chips” versus “popcorn” but there’re bigger differences. We eat sweet corn – most corn’s starchy industrial stuff.

“I think that’s one thing consumers get confused about. Today, only one percent of corn production goes into sweet corn.“

That’s Pam Johnson. She’s with the National Corn Growers Association. Johnson says about half our corn goes to animal feed, then we eat the meat or dairy products from that.

But a lot goes to industrial products, too. Ethanol uses more than a third of the corn in the American corn market.

Johnson says corn farmers want scientists to create specialty industrial corn that can fetch premium prices – like corn just for ethanol or corn just for renewable, corn-based plastic.

“You know, we’ve always said for a long time that anything that’s made from petroleum might be able to be made from a renewable and I think that’s an exciting thing to ponder as a corn grower.“

Johnson predicts new genetic science will also improve corn we eat directly, but is that likely to happen?

“I have my doubts.“

That’s Rainer Bussman. He’s with The Missouri Botanical Garden, and he studies how people use plants.

“Feeding people is less economic incentive than producing large amounts of corn for animal feed or biofuels, so I do have my doubts there.“

Bussman says it’s a shame food varieties of corn will get less attention from genetic research. He says he worries about food security. He figures if we grow more types of food corn we’ll be better protected from crop diseases.

It’s also a matter of taste, though. Bussman’s traveled the world and tasted corn we don’t grow here – like a blue kind in South America.

“They would call that maize murada which means purple corn and that is mostly used to produce a very refreshing, sweet beverage, so you get this get this deeply purple, sugary drink. It’s all natural, no sugar added.“

Bussman says Native Americans and the earliest settlers produced hundreds of varieties of corn for all kinds of food dishes – corn for just pudding, just bread, just porridge, and so on. They created this food diversity without modern genetic science, but we do have it.

Bussman asks why should our science just improve animal feed, ethanol, and bio-plastic? Why not make food our priority, too?

For The Environment Report, I’m Shawn Allee.

Related Links

Genetically Engineered Crops in Your Stuff

  • The USDA reports, this past year, 85% of the corn crops planted were genetically altered. (Photo courtesy of the National Cancer Institute)

The soda-pop you drink, the
t-shirt you wear, the cooking
oil you use – all might contain
genetically engineered material.
Lester Graham reports on a
continuing trend in agriculture:

Transcript

The soda-pop you drink, the
t-shirt you wear, the cooking
oil you use – all might contain
genetically engineered material.
Lester Graham reports on a
continuing trend in agriculture:

The U.S. Department of Agriculture reports, this past year, 88% of cotton, 91% of soybeans and 85% of the corn crops planted were genetically altered.

That means corn syrup, cotton cloth, and hydrogenated soybean oil are all more than likely are from genetically engineered crops.

Margaret Mellon is with the Union of Concerned Scientists. She says farmers might embrace them, but genetically engineered crops have not really advanced American agriculture that much.

“I’m not saying there are not benefits, but they’re really modest. In particular, I think it’s important to note that it really hasn’t had an impact on yield – which is what we need if we’re going to increase the amount of food in the world and feed more people.”

The makers of genetically engineered seeds, companies such as Monsanto, say their crops do increase yields by stopping weeds and insect damage. The big bio-tech companies say their crops save farmers money, mean fewer harmful pesticides and reduce soil erosion.

For The Environment Report, I’m Lester Graham.

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Shape-Shifting Fruits and Veggies

  • van der Knaap's team tests tomato starts for the SUN gene - the gene they isolated. SUN is responsible for tomato length. (Photo by Julie Grant)

Vegetables can be really odd shapes.
But what if you could alter fruits
and vegetables into just about any
shape you wanted? Some avid gardeners
come up with strange looking hybrids,
but Julie Grant talked with a researcher
who’s taking the shape of produce to
a whole new level:

Transcript

It’s time to start planting your garden this year. But maybe you’re tired of long, thin
carrots, huge watermelons, and round tomatoes. Julie Grant spoke with one researcher
who’s trying to give us some more options in the shape of fruits and veggies:

Ester van der Knaap steps gingerly around the greenhouse.

We’re at the Ohio State Agricultural Research and Development Center in Wooster.
The plants here are as tall as we are.

Van Der Knaap points out short, round tomatoes – and some odd-looking long, thin
ones.

“That’s one gene. One gene can make that difference.”

Van der Knaap’s team discovered that gene and isolated it. They call it the SUN gene.
And they’ve been able to clone it in tomatoes.

“You see this one is pretty round. It does not have the SUN gene. And that first one
makes a very elongated fruit, and it does have the SUN gene.”

Van der Knaap’s research could lead to square-shapes – something she thinks the
tomato industry might like. Square tomatoes fit better into packages. And, overall,
square tomatoes might be easier to work with than the common round tomatoes.

“They are mechanically harvested. So if you have a very round tomato, it would roll off
conveyor belts, it’s not very handy.”

So far money for her research has come from the National Science Foundation – not big
ag.

Van Der Knaap is quick to note – her tomatoes are not genetically modified.

You might remember the Calgene tomato which was made firmer by manipulating the
tomato genes with a gene from chickens. Van der Knapp’s just isolating the genes that affect the
shape of the tomatoes. Turning them on or off alters the shape.

Designer fruit shapes are gaining popularity. Check out any seed catalog, and there’s
a huge variety – some large and segmented, some pear-shaped, some oval, some
resembling chili peppers.

People have been cross-breeding tomatoes to make the shapes they want for a long
time. But this is not the same thing.

“It’s just funny, ‘cause my brother was working with some genetic things with tomatoes in
our attic.”

Dick Alford is a chef and professor of hospitality management at the University of Akron.

The difference between what his brother – and lots of other folks have been doing – and
what van der Knaap is doing is the difference between cross-breeding and locating a
specific gene that affects the shape of tomatoes.

The only other gene like this that’s been found so far was discovered by van der Knaap’s
advisor at Cornell University.

[sound of a kitchen and cutting veggies]

Chef Alford watches students as they cut yellow crookneck squash and carrots.

They’re trying to make uniform, symmetrical shapes out of curvy and pointed vegetables.
There’s a lot of waste. Chef Alford hates to see so much get thrown away. So he’s got
a request of Dr. van der Knaap.

“If we could get square carrots, it would be great. If you could get a nice long, a tomato
as long as a cucumber, where you could get 20 or 30 slices out of it, it would be great.”

In a country that loves hamburgers, Van der Knaap has heard that request before. But
the long, thin tomato hasn’t worked out just yet. She says there’s more genetics to be
studied.

Once we know all the genes responsible for making different shapes in tomatoes, Van
der Knaap says we’ll have a better idea of what controls the shape of other crops, such
peppers, cucumbers, and gourds.

And maybe then we’ll get those square carrots.

For The Environment Report, I’m Julie Grant.

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New Rules About Pharma-Crops

  • There is a concern that pharma-crops may contaminate food crops (Photo courtesy of the USDA)

The Bush Administration wants to
put new rules in place before its term
ends. Rebecca Williams reports one group
is worried about a proposed rule they say
could leave doors open for drugs in our food:

Transcript

The Bush Administration wants to
put new rules in place before its term
ends. Rebecca Williams reports one group
is worried about a proposed rule they say
could leave doors open for drugs in our food:


The US Department of Agriculture recently proposed new rules about
genetically engineered crops. That includes crops grown to produce drugs.
It might be something like a human gene grown in rice, or a vaccine grown
in corn.

They’re being tested in the field now, and they’re often grown near regular
food crops.

Doug Gurian-Sherman is with the Union of Concerned Scientists. He says
there’s not enough oversight in the new rules.

“If it does take off and these things are grown year after year and widely, I
think under these kind of regulations the chances for contamination will be
you know, very good.”

He says a couple years ago, a grain grown for pig vaccine got mixed into
normal grain. It was caught just before going to market.

But Gurian-Sherman says these genetically engineered crops should be
grown indoors to prevent contamination of food crops.

For The Environment Report, I’m Rebecca Williams.

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Wheat Farmers Reconsider Biotech

  • Wheat farmers are re-considering the genetically modified seed question (Photo courtesy of the USDA)

You’ve probably noticed the price of
bread is a lot higher than just a year ago.
A big reason is higher wheat prices. Bakeries
are trying to figure how to keep costs down,
and farmers think they have an answer: develop
genetically modified wheat seeds. Julie Grant
reports:

Transcript

You’ve probably noticed the price of
bread is a lot higher than just a year ago.
A big reason is higher wheat prices. Bakeries
are trying to figure how to keep costs down,
and farmers think they have an answer: develop
genetically modified wheat seeds. Julie Grant
reports:

Nearly every major US crop is grown with genetically modified seeds – corn,
soybeans, cotton.

Biotech companies take genes from other organisms and put
them into corn and soybean seeds. This alters the behavior
of crops. One of the most used alters crops to withstand
herbicides. So, when an herbicide is sprayed, it kills the
weeds, but the crops survive.

But wheat producers said thank you, but no, to those genetically altered seeds.

Daren Coppock is chief of the National Wheat Growers Association. He says a
lot of wheat farmers didn’t need the genetically altered traits being offered.

First, weeds just aren’t a big problem in some types of wheat.

And second, Coppock says wheat growers were worried about the export market
in Europe and Japan. In those countries, they call genetically altered crops
‘Frankenfoods’.

“And so, it was something where some of our members would get the benefit, but
everybody faced potential risk of having customers say, ‘we don’t want this in
wheat.’”

Since the farmers didn’t want it, Coppock says Monsanto and the other big seed
companies dropped research into biotech wheat. That was five years ago.
Coppock says turning down biotech has since proven to be a bad move for
wheat growers.

Now, the big biotech companies don’t do as much research on how to improve
wheat, including breeding drought resistant varieties. Drought in Australia and
Canada is part of the reason there’s a wheat shortage now, making prices
higher.

“And so the conclusion that the industry basically has come to is, we have to do
something to change the competitiveness equation or we will end up, wheat will
end up, being a minor crop.”

And that could mean wheat shortages in the future.

So wheat farmers are re-considering the genetically modified seed question.
They think asking for new biotech wheat strains might kick start research on
wheat.

Bakers say something needs to be done – wheat prices are way high. And the
people who bake breads, muffins, cookies, and cakes are concerned.

Lee Sanders is with the American Bakers Association, which represents
Pepperidge Farms, Sara Lee, and many smaller bakeries.

“When wheat prices go up 173% in one year, it certainly effects how bakers can
do business. And how smaller bakers, in particular, if they can keep their doors
open.”

Those rising wheat prices are being passed on to consumers. A loaf of bread
that cost $2.50 last year has jumped to $2.85.

But bakers aren’t convinced biotech seeds will lower wheat prices. They’re more
concerned about how their customers will respond to the idea of genetically
modified wheat.

(supermarket sound)

Shoppers in the bread aisle at this Ohio supermarket have mixed views.

“We buy the cheapest bread we can find, so it wouldn’t make much difference.”

(laughs) “If it’s bread and it’s 70 cents, I buy it. It doesn’t bother me at all.”

“I don’t know, it just doesn’t sound good. I mean, I don’t mind paying a little bit
more for bread. Everything else is more expensive now too.”

“If it would keep prices down, I’d probably actually go with genetically altered
wheat.”

You might not realize it, but you’re already eating lots of genetically modified
foods. They’re added to all kinds of processed foods, from frozen foods to juices
and cereals.

The US government says they’re safe – so they’re not labeled.

But people in many other countries are more aware – and a lot more concerned
about biotech foods.

Doug Gurian Sherman is a senior scientist with the Union of Concerned
Scientists. If American wheat goes biotech, he says farmers will probably lose
their export markets.

“They can go elsewhere and they will go elsewhere. They really are trying to
avoid it for any kind of human food use.”

Even if wheat growers can persuade Monsanto and the others to start
researching genetically modified wheat, it will take at least five to ten years
before anything is in the field.

By then, farmers say, climate change may make
some places so dry that people will need biotech wheat whether they like it or
not.

For The Environment Report, I’m Julie Grant.

Related Links

Modified Crops Swap Genes With Weeds

Genetically modified crops are planted throughout the Midwest, but some scientists are concerned genes from these crops could escape and work their way into weedy plants. With these genes, weeds could become more vigorous and harder to kill. New research shows this can happen between closely related crops and weeds. The Great Lakes Radio Consortium’s Cristina Rumbaitis-del Rio prepared this report:

Transcript

Genetically modified crops are planted throughout the Midwest, but some scientists are
concerned genes from these crops could escape and work their way into weedy plants. With
these genes, weeds could become more vigorous and harder to kill. New research shows this can
happen between closely related crops and weeds. The Great Lakes Radio Consortium’s Cristina
Rumbaitis-del Rio prepared this report:


Genetically modified crops have been around for quite a while. In the U.S. last year more than 88
million acres were planted with genetically modified soybean, corn, cotton and other crops. Some
of these plants are engineered to be more resistant to herbicides, making it easier for farmers to
get rid of weeds without damaging their crop. Others are engineered to resist plant-eating insects.


But some scientists worry about the ecological effects of these crops. Allison Snow is a professor
of ecology at Ohio State University. She studies genetically modified sunflowers. Snow says she
got involved in this research when genetically modified crops were first being introduced because
she was afraid no one else was looking at the environmental effects of these crops.


“It was kind out of a fear factor for me of wanting to make sure that someone was watching to see
what the environmental effects might be.”


The sunflowers Snow studies have a gene added to them, which produces an organic insecticide
that kills insects feeding on the plants.


According to Snow, the problem with these pesticide-producing sunflowers is the insect-killing
gene can be transferred from crop sunflowers to their weedy cousins, which are often growing on
the edges of fields. Bees, flies and other insects can transfer the gene to the weeds by cross-
pollinating the plants, which are close relatives. Snow’s research shows once the gene gets into
the weed population, the weeds become insect-resistant as well.


“The new gene worked really, really well in the weeds. It protected them from the insects. And
because they were protected, they had more energy to devote to making seeds.”


Snow says the most startling result was the number of seeds these weeds were making.


“In one of our study sites, they made 55% percent more seeds per plant – just because of one
gene. Which is kind of unheard of. We’ve never seen a result like that – where one gene would
cause the whole population to suddenly start making 55% more seeds.”


The gene might make weeding a more difficult task, but Snow says she wouldn’t quite call them
“super weeds,” a term some environmentalists have used.


“We might see that the weedy sunflowers become worse weeds, I wouldn’t call them super
weeds, because to me that would imply that they have many different features instead of just one
that causes them to make more seeds. But I could imagine in the future there might be enough
traits out there that could turn a regular weed into something much more difficult to control – like
really would be a super weed.”


Snow says she will have to do more research to see if the extra seeds made by the weeds will turn
into more weeds and hardier weeds in farmer’s fields.


But, she might not be able to finish her research on sunflowers because the companies that make
the crop have decided not to renew her funding and won’t give her access to the sunflowers or the
genes.


“It was all about stewardship and responsibility.”


Doyle Karr is a spokesperson for pioneer hi bred, one of the companies which makes the
sunflowers. He says the company realized a few years ago there wasn’t enough demand for the
product to justify commercially producing it. As a result, he says, the company couldn’t continue
funding sunflower research, and doesn’t want to be held responsible for keeping the gene safe
while the research is being conducted.


It’s an issue of a biotech trait that we are not pursuing and not bringing to the market, and if we’re
not bringing it to the market, we can’t justify taking the responsibility of having that trait out
being worked with, with a third party.”


While some academic researchers argue the universities take on legal liability when they work
with genetically modified plants, Karr says the university’s liability is often limited by state law.
He says the company is ultimately held responsible if only by the court of public opinion.


“Should something happen with this gene that was not expected or a mistake happened – that
would ultimately come back to those who initially made the gene available.”


While this issue remains unresolved, Snow is continuing her research. Genetically modified
sunflowers are not the only crop to study. Snow is now working in Vietnam where weedy species
of rice grow naturally, and where genetically modified rice might be introduced in coming years.
She’s concerned the traits of the genetically altered rice might be transferred to the wild species
of rice, just as happened with the sunflowers.


For the Great Lakes Radio Consortium, I’m Cristina Rumbaitis-del Rio.

Virgin Shark Birth Sets Researchers in Motion

  • Biologists are looking at how a shark in a Great Lakes region aquarium gave "virgin birth" last year. Photo courtesy of Belle Isle Aquarium, Detroit.

A female shark in an aquarium in the Great Lakes region has apparently given virgin birth. Four shark eggs hatched last year and three of those babies are now growing normally. As the Great Lakes Radio Consortium’s Celeste Headlee reports, it may be some time before the cause can be determined, but the event is still a surprise for biologists:

Transcript

A female shark in an aquarium in the Great Lakes region has apparently given virgin birth. Four
shark eggs hatched last year and three of those babies are now growing normally. As the Great
Lakes Radio Consortium’s Celeste Headlee reports, it may be some time before the cause can be
determined, but the event is still a surprise for biologists:

Biologists have a technical term for virgin birth. It’s called parthenogenesis. Doug Sweet is the
Curator of Fishes at the Belle Isle Aquarium in Detroit. He says parthenogenesis is common in
invertebrates and some amphibians.

“Most vertebrate animals, the females will produce eggs even if the male is not around. And it’s
just a matter of… it’s a chemical trick, basically, to get that egg to develop into an individual
without a sperm activating it.”

But parthenogenesis has been totally unheard of for sharks, until now. Last year, the Henry
Doorly Zoo in Omaha, Nebraska, announced they thought a Bonnethead shark there had
reproduced by parthenogenesis. The baby lived less than 12 hours, though, and genetic tests were
inconclusive.

But when Doug Sweet saw the press release from the Henry Doorly Zoo about a possible virgin
birth, he thought he’d try an experiment. Sweet decided to incubate the eggs of his two female
bamboo sharks. Four of the eggs developed. Sweet says the sharks were acquired by the
aquarium before they had reached sexual maturity, and they have never been exposed to a male.
He says the likely conclusion is that these sharks are reproducing by parthenogenesis.

Two other explanations, though highly unlikely, are that the shark has both testicular and ovarian
tissue, and fertilized its own eggs or that sharks are capable of storing sperm for years and even
passing it down to their offspring. Sweet has sent small clippings from the sharks’ fins to the
Henry Doorly Genetics Lab. Testing has already begun, but Sweet says it could take more than a
year to get the results. In the meantime, Sweet says the facts remain the same: a female shark
has given virgin birth. If it is parthenogenesis, he says, it will have important implications for
biologists around the world.

“Parthenogenesis just hasn’t been considered to happen in sharks; it’s never been recorded. It may
be happening all the time out there, so this is kind of breaking news in the shark world.”

The two adult bamboo sharks and the offspring are currently on exhibit at the Belle Isle
Aquarium in Detroit.

For the Great Lakes Radio Consortium, I’m Celeste Headlee.

Chefs to Boycott Genetically Modified Fish

People have been eating genetically modified vegetables and grains for several years. Now a genetically altered salmon might be headed for the market. The Great Lakes Radio Consortium’s Rebecca Williams reports that a few hundred seafood retailers are planning to boycott the new fish:

Transcript

People have been eating genetically-modified vegetables and grains for several years. Now, a
genetically-altered salmon might be headed for the market. The Great Lakes Radio Consortium’s
Rebecca Williams reports that a few hundred seafood retailers are planning to boycott the new
fish:


The genetically-altered salmon grow twice as fast as other farm-raised salmon. The Food and
Drug Administration is deciding if it will approve the fish for human consumption.


If it gets to market, it might be tough to find buyers. That’s because of a boycott organized by
environmental groups.


Julie Francis is a restaurant owner in Cincinnati. She’s joining more than 340 chefs, seafood
distributors and grocers in the boycott. Francis is concerned that not enough is known about the
effect on humans and wild salmon.


“I really, being a chef owner, come from the background of, you know, ‘I want the best fish, I
want the best vegetables,’ and I just, it’s just, in my personality, to be concerned about things like
chemicals, and additives, and different things that we just don’t know, I don’t know that much
about.”


The seafood retailers plan to boycott genetically-altered fish until they feel it’s safe to eat. They
also want the FDA to insure that wild fish stocks won’t be harmed.


For the Great Lakes Radio Consortium, I’m Rebecca Williams.