Mini Project #4

What is Genetically altered food?

Approximately 50% of all the soy and 38% of the corn acreage planted in the US this year is genetically altered. In addition, much of the canola oil in the US market is from genetically altered plants. Given the prevalence of these products in processed foods, unless you are eating all organically grown food chances are you're already consuming some of this food without knowing it. It remains unlabeled and typically not segregated from non-altered food, so if you are consuming vegetarian products containing any of these ingredients not labeled as organically grown, it is more than likely that some of what you are eating is genetically altered.

There are two common forms of genetic alteration of foodcrops. In the first, used frequently with soy, the plant is modified in order to be resistant to the Monsanto herbicide RoundupTM so that farmers can apply it to kill weeds without killing the young soy seedling. In the second, often used with corn, the plant is modified to contain within its genetic structure a pesticide called Bt (Bacillus thuringiensis).

We are told that these genetic modifications are made in order to reduce the amount of chemicals applied externally. Yet, in part because of the increasing resistance to these chemicals by pests, all indications so far are that these genetic modifications may in fact be leading to their increased use.