Gene editing is starting to move into food, using CRISPR and something new (to me) called TALENs.

Calyxt’s soybean is the first of 23 gene-edited crops the Agriculture Department has recognized to date.

Scientists at Calyxt, a subsidiary of the French pharmaceutical firm Cellectis, developed their soybean by turning “off” the genes responsible for the trans fats in soybean oil. Compared with the conventional version, Calyxt says, oil made from this soybean boasts far more “healthy” fats, and far less of the fats that raise bad cholesterol…

Tripodi likes to say the product is akin to olive oil but without the pungent flavor that would make it off-putting in Oreos or granola bars. It has earned praise from the Center for Science in the Public Interest, a consumer group that says public health will benefit from ingredients with less trans and saturated fats, regardless of how they were developed.

I’m not really afraid of genetically engineered food, but when we monkey with whole foods in this way, it almost never ends up being healthier. Two good cases in point are vitamin pills and baby formula. If you want to be healthy, you should eat the actual soybeans rather than the Oreos or granola bars with soybean oil in them, whether genetically modified or not. And I happen to like olive oil, by the way.

My other concern is biodiversity. The more patented, altered, and homogeneous our food supply is, I wonder if it is more vulnerable to some pest or disease coming out of left field and wiping out the vast majority of it. This concern is not limited to genetic engineering either.