The excerpt below is from an article by Jon Entine published on Genetically Literacy Project.
"Do you like Ruby Red grapefruits? How about Italian pasta? Vietnamese rice? Ever try an über-delicious Osa Gold pear from Japan?
"If you are a food devotee, and pride yourself on ‘going organic,’ you could more than likely pick up samples of each of these specialties at your local Whole Foods. And that way you could avoid the ‘taint’ of eating food that might have come in contact with ‘dangerous’ GMOs. You know, foods created in laboratories. By whitecoat scientists. Untested and unlabeled. Ticking health time bombs. Frankenfoods.
"Oops. Better change your menu, because those four foods, often sold as organic, were created in laboratories. By scientists. In white coats, more than likely.
"In fact, almost none of our foods that we eat today is the product of Nature’s way. Consider corn, which supplies about 21 percent of human nutrition across the globe. Scientists now believe it is the descendant of an ancient wild grass with relatives in Mexico today known as teosinte. It had kernels all right: inedible black ones that could crack your teeth. That was before humans intervened to bend Nature."
Read the full article here.