Could GMO Foods be adding to the health woes of the world?
(Cancer, Diabetes, MS, etc.)
The most profound innovation to come to many crops in the last generation — and one of the most widespread — is genetic engineering. The cultivation of corn and soy today is so scientifically and technologically advanced it would be unrecognizable to a farmer just 40 years ago.
Eighty percent of the 86 million acres of corn planted in the United States today — as well as 92 percent of the soy, and a good deal of the squash, tomatoes, potatoes, canola and a host of other crops — comes from genetically engineered, or "GE," seed. Yet despite these crops' ubiquity, 60 percent of Americans don't even know they're eating GE foods.
Even before GE crops were introduced in 1996, debate raged among scientists, farmers, environmentalists and public health officials and academics regarding their safety, with pro and con sides finding little common ground.
It's difficult to find a scientist knowledgeable on the topic who doesn't have financial ties to the biotechnology industry, and it's equally challenging to find an opponent of GE who seems capable of recognizing its potential and doesn't object to the technology per se.
European nations have even banned GE foods in response to public outcry.
Who is responsible for ensuring that agricultural products are safe for human consumption and the environment?
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