Genetically engineered ingredients show up in most of the processed foods in your shopping cart. Yet their long-term health effects remain unknown. The debate: Should those ingredients be labeled?
You don’t have to look hard to find genetically modified food on supermarket shelves: More than 85 percent of the corn and soy grown in the United States comes from seeds whose DNA has been rejiggered (to increase yields), and those two crops play starring roles in countless processed foods, from soda to salad dressing to bread. Advocates say genetically modified (GM) foods allow farmers to produce more with fewer chemicals – which means a cleaner environment and cheaper groceries for us all. But the question remains: What impact do GM foods have on our health?