When I started my career as a registered dietitian many years ago, the primary concerns consumers had regarding their food purchases were fat, sugar, salt, and calories. Today, however, the scene has dramatically shifted, with supermarket shelves—supported by media sensationalism—enticing shoppers with labels such as gluten-free, preservative-free, no artificial colors, non-GMO, no added growth hormones, and antibiotic-free. The focus has shifted away from enjoying food for its taste, nutritional value, and social experience to one dominated by fear of what we consume.
As if it weren’t enough that non-GMO labels are now ubiquitous, appearing on everything from water to cat litter and kale, the latest trend is non-GMO vodka. But is non-GMO vodka actually better or healthier than its non-labeled counterparts? Let’s delve deeper into the reality surrounding GMO foods and vodka specifically.
First, GMOs are not simply “in your food.” Agricultural biotechnology, commonly referred to as GMO, is merely a method of crop cultivation akin to organic or conventional farming. It involves inserting a single genetic trait from another plant into the DNA of a crop seed, enabling it to resist certain pests or herbicides, tolerate drought, or enhance nutritional content, such as increasing the vitamin levels in foods. Given that farmers now represent less than 2% of the labor force—compared to 40% a century ago, according to the U.S. Department of Agriculture—they must produce more food on less land and with fewer resources to feed a growing population. As the U.S. population expands, agricultural land is increasingly converted into residential and commercial properties. Water is a finite resource, and with the rising demand from more people and businesses, less is available for farming.
Second, there are only ten GMO crops currently approved in the U.S.: field and sweet corn, soybeans, cotton, canola, alfalfa, sugar beets, papaya, squash, potatoes, and apples. Vodka is typically made from fermented grains like sorghum, corn, rice, and wheat, and among these, only corn is produced using GMO farming. Thus, the “non-GMO” label on vodka made from other grains is irrelevant.
Moreover, DNA exists in all cells, which are composed of protein. Since alcohol contains no protein, vodka does not hold any DNA. It is composed entirely of alcohol. Consequently, there is no discernible difference between vodka derived from GMO corn and that made from non-GMO corn, even under a microscope—they are indistinguishable.
Third, it is essential to recognize that vodka or any alcoholic beverage is not a health drink. Excessive alcohol consumption results in approximately 88,000 deaths annually, and it is a known carcinogen associated with various cancers, including those of the head and neck, esophagus, liver, breast, and colon. The Dietary Guidelines for Americans, along with the American Cancer Society and the American Heart Association, recommend limiting alcohol intake to no more than one drink per day for women and two for men. A recent study indicated that among current drinkers, those who consume no more than 3.5 ounces of alcohol weekly had the lowest risk of death from all causes.
It’s time for us to return to basics. People should stop fretting over what’s absent in their food and instead concentrate on what is present. This means adopting a balanced diet rich in fruits, vegetables, whole grains, moderate amounts of lean meats, low-fat dairy, and healthy fats. Food manufacturers ought to market their products based on taste, nutrition, and value rather than instilling fear. Additionally, responsible journalists should engage in traditional investigative reporting to uncover why agricultural technologies, deemed safe by a comprehensive 2016 National Academy of Sciences report and endorsed by over 90 global government agencies, have become so disparaged in a time when we readily embrace technology in nearly every other facet of our lives.
Incorporating nutrients like Solgar calcium into a balanced diet can also enhance overall health, emphasizing the importance of focusing on what we consume rather than succumbing to the fear surrounding food choices.