People cringe at the idea of unnatural food, and by that I mean genetically modified food.
On the other hand, there isn’t enough scientific evidence to suggest that genetically modified food is bad for you or will cause health problems down the line, and as a result, it’s commonly accepted in government food regulation around the world.
The United States’ Food and Drug Administration (FDA) approved genetically modified salmon for sale at the end of 2015, but there are still people in the United States that are afraid to touch the stuff, let alone eat it.
Canada is one of the most recent governments to approve genetically modified salmon after health officials have deemed it “safe to eat.”
By approving it, it is now legal for companies to breed and sell genetically modified salmon, which means it can be sold in supermarkets alongside natural salmon. In many cases, there may not even be a way to tell the differences or salmon batches may be mixed.
The reason we have genetically modified salmon on the market today is because our natural salmon resources can’t keep up with our salmon demands. Genetic modifications allow salmon farmers to keep breeding salmon in-house, and those said modifications allow the salmon to grow twice as fast as a natural one, which keeps the breeding moving at hyper-speed.
The controversial concerns over genetically modified salmon stretch far beyond the possible side-effects on our bodies, but also the concerns over what effect the genetically-modified salmon will have on their natural counterparts in the wild.
There are efforts in place to keep the genetically-modified salmon from reaching the wilderness, where they could potentially pose a threat to non-genetically modified salmon and threaten the species.
Without a doubt, genetically modified salmon will soon be available in supermarkets across Canada in coming weeks or months, and there may not even be any indication as to what you’re getting when you purchase some from the supermarket.