"Engineering Food for All" in today's NY Times advocates limiting the regulations that raise costs and discourage utilization of GMF's. With rising populations, the author claims that GMF's are both desirable and necessary to deal with increasing demand. Further, she claims that despite extensive studies, there is no evidence of harmful effects. Are you comfortable with GMF's? Do you find the author's contention convincing?
Personally, I'd love to enjoy the benefits of this innovation and I have no knowledge of harmful effects, but based on the food industry's propensity to innovate for economic and marketing reasons, rather than healthfulness and quality , I'm still skeptical.