GMO Food Crops
Genetically Modified Organisms (GMOs) encompass many substances including food products. Very little is known about how the changes to the underlying DNA of such foods might affect humans. At this point in time, most of the problems we associated with them are the result of pesticide residues that result from the liberal spraying of crops modified to be pesticide-resistant (See: Glyphosate); it will probably be some time in the future before we get a better picture of how the modified substances themselves affect our health and metabolism.
Genetically modified foods, or Bioengineered products, are quickly displacing natural foods and ingredients. Today, 94 percent of soybeans and 90 percent of corn produced in the U.S.A. are genetically modified.
Common GMO crops:
- Alfalfa
- Apple
- Canola
- Chicory
- Corn
- Cotton
- Eggplant
- Honey
- Papaya
- Peas
- Pineapple
- Potato
- Rice
- Soy
- Sugar Beet1
- Sugar Cane1
- Squash
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In addition, many enzymes and microorganisms used in food production have been genetically altered. Animal and bee products may be considered GMO because of feed or pollen from GMO origins.
Genetically engineered cocao is under development and is expected to be on the market before long.
1 It is thought that the final sugar product does not contain any residual GMO components, though there is still the problem of residual herbicides such as glyphosate. See also: The GMO High-Risk List: Sugar Beets