Abstract

Time was when you could bite a tomato and not ingest fish genes. Time was when you could eat french fries and just worry about the fat and salt, not the bacterial genes that produce insecticides in the potato. Those times are over, thanks to corporate control over both genetic engineering and the lack of food-labeling. Unless you are a “hard core” consumer of organic foods, you eat genetically engineered foods everyday. While 80-90% of US consumers believe genetically engineered foods should be labeled, only 3% know they already on the market.[1] Today 60-70% of the food in a grocery store contains components from genetically modified crops. Moreover, this technology was unleashed on over 45 million acres of US farmland last year alone, after having been commercially introduced only four years ago.[2] Here we will provide a brief background on the types of genetically engineered crops that are being surreptitiously forced upon consumers, then argue against their current widespread use.