GMOs: Friend or Foe?
Photography by: courtesy of Shutterstock
The bottom line
So what did I take away from all of this? Am I going to skip Hawaiian papayas and stick with organic squash, sweet corn and zucchini? Yes, most of the time, for the same reason I wish I hadn’t microwaved in plastic back in the day: With a new science, it’s better to be safe than sorry. Of course, I’m less stressed out about occasionally ingesting GMOs—but I’m still going to continue to bypass processed foods in favor of healthier whole foods whenever possible. Not because I think genetically modified ingredients are modifying me, but because the science is clear on that.
The U.S. leads the world in land planted with genetically engineered crops, with 66.8 million hectares. Here’s a breakdown: The biggies include sugar beets (95 percent), soybeans (94 percent), cotton (90 percent) and field corn (88 percent) with small amounts of papayas, green and yellow squash, zucchini, sweet corn and alfalfa.
HOW TO MINIMIZE GMOs
Look for the “Non-GMO Project Verified” label
Eat whole foods
Visit nongmoproject.org for a list of GMO-free products