Genetically Modified Foods or Genetically Engineered Foods contain ingredients that are foods produced from organisms that have had specific changes introduced into their DNA using the methods of genetic engineering. These ingredients are called Genetically Modified Organisms (GMOs). GMOs are plants or animals that have had their genes altered with DNA from different species of living organisms, bacteria, or viruses by scientists in a lab. This is done to get the desired traits such as resistance to disease or tolerance of pesticides. These techniques have allowed for the introduction of new crop traits as well as a far greater control over a food’s genetic structure than previously afforded by methods such as selective breeding and mutation breeding.

The FDA requires no labeling or testing for these foods.  To date most genetic modification of foods have primarily focused on cash crops in high demand by farmers such as Corn (field and sweet), Soybeans, Cotton, Canola, Alfalfa, Sugar Beets, Papaya, Squash and zucchini. These cash crops have been engineered for resistance to pathogens and herbicides. Genetically Modified Salmon is up for approval and there are speculations of GM livestock being experimentally developed today.

This video will explore, what genetically modified foods are, possible health risks, transparency in food labeling and alternative food choices.