Non-GMO protein powders are generally considered safe for consumption and are often preferred by individuals who are concerned about the potential long-term effects of consuming genetically modified organisms. However, there are some potential downsides to using non-GMO protein powders that should be considered.
One potential downside is that non-GMO crops may require more pesticides and herbicides than genetically modified crops to achieve the same level of pest and weed control. This can result in increased exposure to potentially harmful chemicals for farmers and their communities. Additionally, non-GMO crops may have lower yields and be more susceptible to disease and weather-related challenges, which can lead to higher prices for consumers.
Another potential downside is that there is currently no regulatory definition or standard for what constitutes a "non-GMO" product, which can make it difficult for consumers to determine whether a product is truly non-GMO or not. Some companies may claim that their products are non-GMO even if they are not certified as such, or may use non-GMO ingredients but still process their products in facilities that also handle genetically modified ingredients, which can result in cross-contamination.
Finally, it is worth noting that the long-term health effects of consuming genetically modified foods are still not fully understood, and more research is needed to determine the potential risks and benefits. While some studies have suggested that genetically modified foods are safe for consumption, others have raised concerns about their potential impact on human health and the environment.
- Smith-Spangler, C., et al. (2012). Are organic foods safer or healthier than conventional alternatives?: a systematic review. Annals of Internal Medicine, 157(5), 348-366. doi: 10.7326/0003-4819-157-5-201209040-00007
- U.S. Department of Agriculture. (2021). Agricultural biotechnology.
- Wunderlich, S., & Gatto, N. M. (2015). Consumer perceptions of non-genetically modified (GM) food labeling: An exploratory study. Appetite, 91, 329-335. doi: 10.1016/j.appet.2015.04.070