GMO’s
GENETICALLY ENGINEERED FOODS
The purpose of altering the genetic makeup of a food, in theory, is to improve its resistance to disease, 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
