Genetically Modified Engineering

Genetically engineering food is the process of transferring genes from one species to another (e.g. animal genes are inserted into vegetables). This process creates organisms that have new combinations of genes and, therefore, new combinations of traits not found in nature. This technology is radically different from traditional plant and animal breeding. The end product of this process is a genetically modified organism or GMO.

GMO foods could have harmful health implications for people and the eco-system:

GMO foods are not labeled or tested for long-term effects, putting consumers at risk of unlabeled allergens in the food supply;

An antibiotic-resistance gene, used in many genetically engineered foods, could promote antibiotic resistance;

Many organic farmers use the bacteria Bacillus thuringiensis (Bt) as a natural pesticide to combat insects without using synthetic chemicals. In time, pests may become immune to Bt because of genetic engineering in conventional crops. Bt-immune crops have been shown to be harmful to beneficial insects, an irreplaceable agricultural tool for these farmers.

For more information about GMOs and how you can avoid them, please visit nongmoproject.org