The FDA’s position on genetically modified foods is that they are totally safe to eat, and pose no risk to the health of consumers. But health-conscious eaters (as well as the entirety of the European Union) have some reservations, and recent studies show that an aversion to GMO foods is not just idle paranoia. In fact, crops and meats that have been genetically modified may have a harmful effect on various organ systems and consumers’ health in general. Read on to find out more.
GMO Foods Large Part of American Diet
It’s hard to say exactly how much of the typical American diet consists of genetically modified foods, but according to WebMD, something like 70% of processed foods found in US stores contain genetically modified ingredients (most notably corn and soy) – and that doesn’t count the genetically modified items you’ll find in the produce department.
While the FDA, EPA, and USDA regulate the GMO industry to an extent, the standards are notably lax, and large biotech companies like Monsanto frequently fail to comply with even the meager 90-day testing requirements. Understandably, consumers and researchers alike have been alarmed at the lack of testing of these products, and most researchers who study the effects of GMO foods report that initial findings are grim, and the foods must be studied for far longer before a determination about their safety can be made.