Genetically Modified Organisms
“Currently, up to 85% of U.S. corn is genetically engineered (GE), as are 91% of soybeans and 88% of cotton. It has been estimated that upwards of 75% of processed foods on supermarket shelves – from soda to soup, crackers to condiments – contain genetically engineered ingredients” (Center for Food and Safety). Genetically modified foods have been a recognized controversy that is widespread in many nations creating two debating sides when it comes to grocery shopping: those in favor of scientifically engineered foods and those in favor of organic foods. What all started out as a science experiment, the research eventually turned into a solution in 1994; since then, genetically modified foods have been for sale in the United States. More than half of our nation’s production of certain crops are genetically modified to feed the ever-growing America.
What are Genetically Modified Foods and How are They Produced?
Genetically modified foods are organisms that have had particular alterations to their DNA giving humans control of the plants’ growth and development. Bioengineers create GMO’s in a laboratory and test them for preferred qualities by modifying their genetic makeup. This
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Recent surveys have suggested that half of Americans are in favor of mandatory labeling. While 64 other countries have strict mandatory labeling laws, the United States is continuing the fight for the same regulations on labeling GMO’s. Others argue against the mandatory labeling of genetically modified foods because they believe segregation between organic and GM foods shouldn’t exist. They also argue against labeling because there have been no changes in health effects between organic and GM foods and they do not want to concern their consumers with an unnecessary