Genetically modified foods becoming staple in America's diet

Continued from Yesterday

But as much as the technology creates a ray of sunshine for its advocates, clouds continue to hang over it.

Some opponents are dead-set against it on principle and believe that dickering with genes is wrong. Others say that the technology is another way of exacerbating a trend toward large-scale farming.

Others worry about food safety and the long-term effects. What happens to both animals and humans over a lifetime of eating gene-tweaked food? Will insects become resistant to these brave new crops?

Another issue is how the integrity of organic food can be protected as wind-blown seeds move from one field to another.

"My own personal feeling is that if scientists can create miracle drugs, that is one thing, we can't pooh-pooh that," said Theresa Marquez, chief of marketing and sales at Organic Valley, a co-op in La Farge in western Wisconsin.

"But to focus on food, it's not necessary. We're producing a glut of food. Farmers are going out of business."

Advocates are quick to note that three federal agencies are required to approve the sale of genetically engineered crops. They point to reports by both the American Medical Association and the National Academy of Sciences, which concluded that the differences between genetically modified foods and conventional foods are negligible.

Continued Tomorrow

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