GENETICALLY ENGINEERED FOODS
The purpose of altering the genetic makeup of a food, in theory, is to improve its resistance to dis-
ease, decrease its ripening time, and allow it to withstand stronger herbicides. The process involves
introducing strands of DNA from one organism into the DNA of a particular food. This process is
known as gene-splicing. The unmodified food is transformed into a genetically engineered food.
The hazards include increased chance of allergic reactions, the introduction of potential toxins,
and the reduction of nutritional quality. Since a gene is the blueprint for protein, the food produced
by the genetically engineered organism will contain a new protein, which can produce toxins or act as
allergen. Alternating genetic information can also produce mutations in the organism which can ren-
der the organism allergenic or toxic.
The following foods available in grocery stores are most likely genetically modified (unless organic
or labeled ‘non-GMO’):
- Tomatoes and Tomato Products
- Corn and Corn Products
- Potatoes and Potato Products
- Canola Oil
- Soy Products
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