When people hear the words "genetically modified organism," they immediately think of Frankenfoods, foods whose genetic codes have been altered to transform them into something else. The reality is much simpler, and a lot less interesting. Genetically modified organisms are foods whose DNA has changed to provide it with a new characteristic, generally either being more insect repellant or better able to survive diseases.
Without the advent of GMOs, it would have been impossible to produce enough food to feed a growing world population. Humans have been selectively breeding plants and animals for thousands of years, and GMOs are only the latest scientific advance. Thousands of studies have shown there is no risk to consumer of these foods, yet people continue to be fearful of these types of food. Analyzing the science behind GMOs, this book also explores how food was produced before and how farmers cultivate their lands today, the history behind GMOs, and what the future holds.
Readers who enjoy knowing more about their food will appreciate this well-researched book and will gain a better understanding of the role GMOs play in our food supply chain.
Other books in this series include:
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