Mmm… corn. How wonderful does a great, big, sweet, freshly barbequed yellow ear of corn sound to ya (especially one spliced with virus genes, and genetically engineered to include a little bit of insecticide in every kernel)? What? You don’t like virus genes? Oh, and come on — you really can’t even TASTE the Roundup residue. Okay, okay. So, maybe that’s not so wonderful. But regardless of wonderful, that’s exactly what 75% of the corn grown in the United States is: Genetically Modified (GMO). I’ll say it again: 75% percent. Out with the kitchen apron and in with the lab coat. And the worst part is, though you may have heard of GMOs, knowing whether or not you’re eating them is a different story, since the U.S. currently has no labeling requirements on food crafted from biotechnology.
Corn, soy, canola and cotton — these are the big four to remember. Aside from being the largest crops grown on American soil, they’re also the crops most frequently grown using Genetically Modified Seeds. Referred to as GE (Genetically Engineered) and GM or GMO (Genetically Modified), these new “plants” are made up of DNA that’s been spliced with all kinds of different genes in the hope of making the crop hardier and more profitable. “Potatoes may be spliced with chicken genes, tomatoes spliced with fish genes, corn spliced with ‘virus’ genes, pigs spliced with human genes… bacteria, insect and animal combinations, and various plant combinations [are] produced.” (via Safe 2 Use)