What is in your food? “Genetically modified organisms, more commonly called GMOs, are in a lot of food,” The Poughkeepise Journal reports. “That means many of the items available in a supermarket today — from soda to mayonnaise — contain an ingredient whose DNA, or genetic structure, has been changed by humans or came from livestock fed genetically modified grain.”
State lawmakers are debating about ethics of using GMOs in foods, especially without explicitly labeling or setting apart these particular items. In a controversial decision, Vermont legislators recently ruled that must plainly label foods with genetically modified ingredients. California turned down a similar law, and soon New York State officials will make a final decisions about GMOs and the necessary disclosure on food labels.
As of it stands, many suggest that there is not enough information or testing for the average consumer to reasonably determine the safety of genetically engineered food products. “Genetically modified insect-resistant corn and cotton crops use Bt, a bacteria found in soil, that damages the stomachs of insects that eat them but are said to be harmless to humans,” The Poughkeepsie Journal explains. “Other common examples of genetically modified plants include herbicide-resistant soybeans, canola, cotton, corn and alfalfa, and virus-resistant papaya and squash.”
There are plenty of people who support GMOs — and the lack of labeling associated with current products. Some argue that the labeling would be expensive, to food manufacturing companies and the consumer. Others reason GMOs may help grow crops faster, easier, and with less environmental impact, according to The Washington Post.