Angela L. Dansby

• Food Science Communicator John B. Allred, Ohio State University, demystified genetically modified (GM) foods in an editorial in the Jan. 21 Columbus Dispatch. “While there are many issues surrounding GM foods, safety and nutrition are not among them,” he wrote. “The soybean and corn varieties differ from their conventional parents in two ways: each has an extra gene and each makes a protein that otherwise would not be made ... We digest [these extra proteins] like we would any other protein. T…

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