Many foods you find in your supermarket have been genetically modified, and the list keeps growing. These include crops like corn, soybeans, sugar beets, canola and cotton.
GMOs are a major source of food in the United States, with approximately 90% of corn, soy, canola and cotton being genetically modified (GM). Popular GM crops include apples that don’t brown and potatoes resistant to rot.
Corn
Genetically modified organisms (GMOs) are food products that have been genetically engineered to produce specific traits. These may include insect resistance, disease resistance, increased shelf life and improved nutritional content.
At present, 92% of corn grown in America is genetically modified. These genes can improve corn crop growth, yield, quality and sustainability while reducing pesticide use.
Additionally, genetically modified corn can be more resistant to herbicides, making it more cost-effective for farmers.
Corn accounts for a considerable portion of the ethanol produced in the United States and is frequently used as livestock feed or an ingredient in processed foods.
Soy
Soy is an integral component of many processed foods. Not only is it a source of protein and fiber, but also rich in soy isoflavones – beneficial antioxidants.
It has been linked to reduced cholesterol levels, protection from heart disease and diabetes, as well as relieving menopausal symptoms. Furthermore, studies have discovered that supplements may enhance immune function.
This versatile crop has produced a range of products, such as soy-based infant formulas, soy milk and veggie burgers. Furthermore, it can be found in baked goods, granola bars, tortillas and cereals.
Canola
Canola is an oilseed crop commonly used for cooking and producing products like bread, chips and crackers. It has less saturated fats than other vegetable oils while being high in omega-3 fatty acids that have beneficial effects on health. Canola plays an integral role in our diets by providing essential nutrition.
It is an excellent source of Vitamin E and K, helping protect against heart disease and cancer. This makes it a great option for people looking to increase their omega-3 intake – particularly beneficial for children and the elderly.
Like many other GMO foods, canola has been genetically engineered. This process improves the nutritional value and makes plants resistant to herbicides, allowing farmers to spray weeds more frequently for savings in both time and money.
Sugar
Sugar cane is a staple in American agriculture, so it’s no shock that GMO varieties have made their way onto store shelves. These genetically engineered varieties were developed to withstand Roundup insecticide spray and offer higher yields and price per pound. Unfortunately, some studies have linked sugar cane consumption with an increased risk of diabetes, obesity and heart disease – just to name a few!
Sugar’s long history in the food industry is well known, from flavoring and preservative uses to its addictive qualities. No wonder then that many foods containing sugar have been included on gmo food lists.
Vegetable Oils
Vegetable oils are triglycerides derived from plants such as palm, soybean, canola and sunflower.
These oils provide an important source of edible fatty acids (FAs), such as saturated, monounsaturated or polyunsaturated. FAs are essential for cellular function, growth and development and play an integral role in our metabolism.
However, they can cause nutritional issues if consumed in excess. High intakes of saturated fatty acids have been linked with cardiovascular disease.
Vegetable oil production is largely driven by three oils: palm, soybean and rapeseed. Although most of Europe’s rapeseed is grown domestically, most other vegetable oils like oil palm and soybean come from outside Europe.
