For nearly a decade, most Americans have been unknowingly consuming
unlabeled genetically modified (GM) foods, according to a survey
involving 1,200 Americans. It seems that genetic modification of
foods has begun to take precedence, as roughly 75 percent of U.S.
processed foods contain some GM ingredients, including foods such
as:
- Cooking oils
- Boxed cereals
- Grain products
- Frozen dinners
A grocery manufacturer’s group, Grocery Manufacturers of America,
explained that nearly every product with a corn or soy ingredient,
as well as some containing canola or cottonseed oil, has a GM component.
The numbers speak for themselves: More than 80 percent of soy and
40 percent of corn raised in the United States is a GM variety.
GM Foods: The Frightening Facts
Genetically modifying crops involves transferring genes from a
plant or animal into a plant. Often, the “goal” is to
eliminate the use of pesticides and make farming more productive
and affordable. And while many experts believe GM foods may someday
help prevent illnesses such as cancer and osteoporosis, critics
claim GM foods could cause health problems (allergic or toxic reactions),
as well as damage the environment. Moreover, issues regarding GM
foods have already hit the forefront:
-
One Swiss biotech company mistakenly sold U.S. farmers an unapproved
GM corn seed; tons of the experimental corn was sold between
2001-2004
-
A GM corn, approved only for animal use, got into taco shells
and chips and resulted in recalls, lawsuits and public uproar
Another pitfall: There’s no system for tracking or reporting
associated health problems caused by GM foods.
Food
Policy Institute (Free Full-Text Article)
Newsday
March 23, 2005
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