GMO Foods

The other day I picked up some frozen corn from the grocery store. It came in a convenient microwave steamer package and I thought I’d give it a try. Upon steaming it up for dinner I was amazed at how good it tasted. Not being much of a frozen corn girl – the last time I had it was when I was a kid – I was amazed at how much flavor it had. How did they do it? Was it natural? Perhaps a GMO product? So, I did a little research on the prevalence of GMO products and found a good article on WebMD sighting some interesting information.

“Experts say 60% to 70% of processed foods on U.S. grocery shelves have genetically modified ingredients. The most common genetically modified foods are soybeans, maize, cotton, and rapeseed oil. That means many foods made in the U.S. containing field corn or high-fructose corn syrup, such as many breakfast cereals, snack foods, and the last soda you drank; foods made with soybeans (including some baby foods); and foods made with cottonseed and canola oils could likely have genetically modified ingredients.

Researchers from the Food Policy Institute at Rutgers’ Cook College found that only 52% of Americans realized that genetically modified foods are sold in grocery stores and only 26% believed that they have ever eaten genetically modified foods — a modest 6% increase since 2001. ”

GMO Food risks include:

  • Introducing allergens and toxins to food
  • Accidental contamination between genetically modified and non-genetically modified foods
  • Antibiotic resistance
  • Adversely changing the nutrient content of a crop
  • Creation of “super” weeds and other environmental risks

Benefits include:

  • Increased pest and disease resistance
  • Drought tolerance
  • Increased food supply

Find out more here:  webmd article

Also check out Friends of the Earth website:

Study done with GMO corn on mice: gmo corn and mice


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