Would you eat food that was genetically modified? You probably already have.
Scientists have been tinkering with the DNA of commercial food for nearly two decades, and they’ve covered most of the food pyramid. Modern soybeans, cotton, tomatoes, potatoes, corn, rice, and sugarcane have all had their genomes tweaked to serve the human species. Most of the genetically modified (GM) food in the world sprouts on American soil, but the practice is growing in Argentina, Canada, Brazil, and China, to name just a few.
Maybe the strangest part of GM food is that most people have no idea they eat it. The majority of Americans don’t know how it’s done, why it’s done, how it’s regulated, or why they should care. The Grocery Manufacturers of America estimates that 70-75% of all processed foods in your local grocery store contain ingredients from GM plants. Genetically modified food: it’s what’s for dinner.
Harder, Faster, Better, Stronger
So why remix food genomes? It depends. Some GM food is designed to resist diseases, insect attacks, or herbicides regularly used in modern industrial agriculture. Plants can be made hardier and more tolerant to environmental stress such as drought or irregular weather. Crops can be made to mature faster (decreasing their growing time) and rot slower (increasing shelf-life). GM food can also produce higher crop yields, and be engineered to lack unwanted toxins (such as allergens).
But that’s not all. Genetic modification is giving a new meaning to the phrase “super food”. Crops are being engineered to produce more nutrients, vitamins, and all that healthy stuff. Work is also underway to turn plants into little pharmaceutical factories, pumping out desired drugs… is “Pfizer Farm” trademarked yet? And (of course) GM foods are specially tweaked to please your taste buds, engineered to make every edible on your plate that much more appetizing.
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