How much of our food in genetically modified?
The Center for Food Safety says this: “Currently, up to 45 percent of U.S. corn is genetically engineered as is 85 percent of soybeans. It has been estimated that 70-75 percent of processed foods on supermarket shelves–from soda to soup, crackers to condiments–contain genetically engineered ingredients.” Pretty big percentages, huh? You should know, though, that when animal food sources are genetically engineered, it’s usually to preserve certain genatic traits in a superior animal. I’m sure the same goes for plant foodstuffs also. So we’re not eating genetically modified foods in the strictest sence, but rather the result of the selection of the best genes used to propagate a given species. Great, now I’m hungry…
