Genetically Modified Organisms (GMO) foods are created in a laboratory through genetic modification and engineering. Non-Genetically Modified Organisms (Non-GMO) foods are those that have not been genetically modified. Many concerns regarding the safety of GMOs have been raised, though no scientific evidence has proven or disproved their safety.
GMOs are organisms that have had their genetic material artificially altered through a process known as genetic engineering. This process combines genetic materials from plants, animals, bacteria, or viruses, creating organisms not traditionally found in nature or through crossbreeding.
Typically, genetically modified organisms have been engineered to make them resistant to insecticides and herbicides. Evolving technology is now trying to create foods and plants with more favorable traits.
The health effects of genetically modified organisms are unknown as no concrete research has been done validating the safety of the products, though more than 300 regions around the world have banned GMOs. New research and studies suggest that genetically modified organisms can be linked to health problems and environmental damage.
Around the world, 64 countries require genetically modified foods to be labeled as such. In the U.S. and Canada, GMOs do not require labeling, though the majority of Americans believe they should be, as a large number of prepackaged foods contain ingredients derived from genetically modified crops. Though the environmental impact of GMOs isn’t completely understood, scientists think there is a link between GMOs and “superweeds” and “superbugs” which require more toxic poisons to kill. Corn, soybeans, sugar beets, alfalfa, zucchini, and others have been genetically modified and are approved and sold in the U.S.
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