The data on heat stability studies carried out on Bt protein in brinjal serve to highlight the serious lapses in the way the Genetic Engineering Approval Committee (GEAC) examines the biosafety data of genetically modified plants, leading to overlooking of key facts. Heat stability study is conducted to show how the Bt protein gets destroyed when it is cooked. This study is done to demonstrate the safety of genetically modified (GM) food. The summary of the study by the company states that Bt protein found before cooking is absent once it is cooked, in the case of Bt brinjal. Oops, the slip shows — Bt protein is reported to be present even in non-GM brinjal before cooking!