GMOS

GMOs, or genetically modified organisms, have been around for about 40 years now. A genetically modified organism is a plant or animal whose genes or “DNA” have been modified in such a way that the product is not naturally found in nature or through natural cross-breeding. Traditionally, the genes with the desired characteristic are introduced to the genes of the plant/animal that is being genetically modified. This results in a plant that is very similar to the original, but contains varying amounts of genetic change. Many GMOs have been modified in such a way that they can withstand a certain kind of herbicide, or survive certain kinds of harsh climate conditions; while others have been modified so that they can produce a certain kind of pesticide to ward off would-be crop killing insects. Through these modifications genetically modified organisms are touted as lasting longer, and producing more abundant crop yields. Also, organisms that have undergone modification require fewer pesticides, water, and reduce production costs for crops used for food, such as soybeans, corn, and sugar beets (www.factsaboutgmos.org). According to the USDA, the most common kinds of GMOs are corn, cotton, and soybeans, but a variety of foods can be found in your local supermarket that have been genetically modified, and according to the Non-GMO Project, up to 80% of processed foods in the United States contain food items that are genetically modified. The issue as to whether or not genetically modified organisms are safe is a huge point of contention, at least in this country. With the majority of foods being produced today containing some genetic modification, one could certainly point to anecdotal evidence as proof that the foods are certainly safe for human consumption, and all foods that undergo genetic modification are required by the FDA to adhere to the same safety