be developed in the future are all capable of accidentally introducing unintended changes in the function and structure of the food- producing organism. As a result, the genetically engineered food may have characteristic that were not intended by the genetic engineer, and that cannot be foreseen on the basis of the known characteristics of the unmodified organism (Fagan. sec. "Three Sources of Risk" par. 3). There are reasons to suspect that many cases of biochemical complications have g
             ...