Tag: Genetic engineering

According to extensive research and statements from organizations like the FDA and WHO, currently available genetically modified foods have passed stringent safety assessments and are not likely to present risks for human health. Yet, for many, the question remains: are genetically modified foods harmful to the body?

Virtually every domesticated crop and animal has undergone some form of genetic modification through human intervention over thousands of years. This makes answering the question, 'is anything actually non-GMO?' far more complex than it first appears, revealing a history of human-guided evolution woven into our food supply.

According to a 2021 review, serious adverse events like organ abnormalities and reproductive issues were reported in animal studies linked to certain genetically modified (GM) foods, raising questions about the negative side of genetically modified foods. These findings fuel ongoing debates surrounding the long-term safety and broader ecological impact of engineered crops.

While major regulatory bodies like the FDA state that approved GMO foods are safe for consumption and nutritionally equivalent to their non-GMO counterparts, a growing number of consumers are asking: is non-GMO corn better for you?. This question delves into complex topics beyond just the genetic makeup of the corn itself.

Despite common misconceptions, MSG and GMO are not the same thing. MSG is a flavor enhancer, while GMOs are organisms with modified DNA, representing two fundamentally different concepts in the food world.

According to the University of Arkansas Cooperative Extension Service, there are no commercially available genetically modified (GMO) strawberries. While many consumers are concerned about GMOs, all strawberries on the market today are grown using conventional breeding and hybridization techniques, meaning your berries are indeed GMO free.

According to a 2014 Pew Research Center survey, only 37% of American adults considered genetically modified foods safe to eat, contrasting sharply with the 88% of scientists who held this view. This significant perception gap underlines the complex and often contentious debate surrounding the pros and cons of genetically modified foods.

Over 95% of livestock in the U.S. are fed genetically modified crops, yet the vast majority of meat available to consumers is not from genetically engineered animals. The primary difference between GMO and non-GMO meat lies in the specific type of genetic modification, which is a nuance often missed by consumers.

According to research from the University of Texas at Austin, several fruits experienced significant reductions in key nutrients between 1950 and 1999. This raises a critical question for many modern consumers: Are fruits sweeter than they used to be, and what impact does this have on their nutritional value and overall taste?

Over 80% of corn and soybeans in the U.S. are genetically modified, and these crops make up a large portion of conventional chicken feed. Concerns often arise regarding whether this affects the safety of the meat, especially when considering the prospect of truly genetically modified chickens..