Quote (hofx2 @ Sep 26 2011 10:56am)
You realize that at your local grocery store, in the fresh vegetables section, they are maybe 2 or 3 articles that are genetically modified?
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Today, 7 out of every 10 items on grocery stores shelves contain ingredients that have been genetically modified. In other words, scientists are using new technology to transfer the genes of one species to another, and these altered foods are in the market stream.
http://www.plantea.com/genetically-modified-foods.htm
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It has been estimated that 60 to 70% of food products in retail stores already contain genetically modified ingredients. In 1998, U.S. farms cultivated over 45 million acres of GM commodities. This is a 250% increase from 1997 plantings. Commonly planted GM Foods include many major agricultural commodities, with genetically modified plants accounting for 25% of the corn acreage, 38% of the soybean acreage, and 45% of the cotton acreage grown today. Worldwide, over 69 million acres of GM crops were cultivated in 1998, with 15% of the acreage in developing countries.
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Hard cheeses provide another example of the use of genetically modified organisms in food production. Chymosin, the primary component of rennet, is the milk-clotting enzyme used to make cheese and other dairy products. Traditionally, this substance was derived from the stomachs of calves. It is now commercially produced by genetically modified microorganisms (most commonly, fungi). The FDA gave chymosin (from both traditional and GM sources) "generally recognized as safe" (GRAS) status, which makes it exempt from the usual premarket approval requirements. Approximately 90% of hard cheeses are now made using this enzyme, which is obtained from a genetically modified source.
http://edis.ifas.ufl.edu/fs084Thanks for playing, but I think I've done a little more reading about what I eat then you have =/