Mother Nature’s complete control over the future of evolution is being challenged as genetic manipulation takes center stage in laboratories worldwide. Animals commonly consumed by humans, such as cows, chickens, and fish, are undergoing extensive genetic modifications, resulting in faster growth, leaner bodies, and increased muscle mass. Even seemingly wholesome and natural fruits and vegetables are not exempt from this transformation. The question arises: should we celebrate or be alarmed by these developments? The documentary “Animal Pharm: Food for Thought” delves into the practical and ethical implications of genetic engineering in our food supply.
Biologist Olivia Judson emerges as a vocal advocate for this controversial field of science. She argues that food has been genetically altered for millennia, citing examples like the evolution of carrot colors, the creation of pink grapefruits, and the domestication of once poisonous potatoes.
On the other end of the spectrum, journalist and organic food enthusiast Giles Coren argues that nature provides more than enough sustenance for the human population. He sees genetic manipulation of our food as a dangerous game, potentially leading to unforeseen moral, ethical, and long-term health consequences.
The documentary showcases the engaging dialogue between these two knowledgeable figures. Their impassioned arguments hold persuasive merits in their own right. Throughout the film, they visit various laboratories where groundbreaking genetic research is underway. Viewers witness featherless chickens, glow-in-the-dark rabbits, racehorses bred from genetically altered sperm, and experiments with vitamin A-enriched rice, aiming to combat global vitamin A deficiency. The film sheds light on the potential problems associated with these practices while also exploring their capacity for positive change.
Regardless of whether one finds this “weird science” intriguing or repulsive, “Animal Pharm: Food for Thought” offers a valuable and well-informed overview of the subject matter. Directed by Jeremy Turner, the documentary invites viewers to contemplate the future of genetic engineering in our food system.
