Most people eat genetically modified food but don’t know it

I’ve been concerned about the health effects of genetically modified food for years, but hadn’t figured out how to approach this complex topic.

A new book by scientist Lisa H. Weasel, “Food Fray: Inside the Controversy Over Genetically Modified Food,” lays out the events in history, science, and politics that have led to the wide use of the genetically modified food in America.

While genetically engineered food is common in America, the public isn’t aware that they’re eating the foods. In 2008, 80 percent of all corn, 86 percent of all cotton, and 92 percent of all soybeans grown in the United States were genetically modified varities.

The Grocery Manufacturers of America estimates that between 70 percent and 75 percent of all processed foods available in U.S. grocery stores may contain ingredients from genetically engineered plants. Breads, cereal, frozen pizzas, hot dogs, and soda are just a few of them.

Opposition in the European Union and other countries to genetically engineered food is strong. In the EU, labeling is required, unlike the U.S., which doesn’t require it.

Weasel believes that Americans do care about whether genetically engineered food is safe, and she urges them to take time to be informed on this important topic, not passive.

To avoid genetically modified food, I’m going to continue to eat organic food. And, I’ll find out what consumer groups are working on this important topic and let you know in my next post.

 Copyright 2009, Rita R. Robison, Consumer Specialist