Within the majority of food products are ingredients that have at some point been genetically modified. This means that in the DNA of the original source is at least one change that has been caused by man. Whether it be to resist colder weather, to not produce seeds, or to change protein production, genetically modified DNA has become a common occurrence. While this can be a beneficial modification to food, there are groups that protest the ‘unnatural’ alterations in crops and ingredients that people ingest. Genetically modified organisms are seen as being either unnatural and detrimental, or beneficial and healthier. Genetically modified organisms can be found in the majority of food products and crops. Genetic alteration in crops is when scientists clip a gene from the DNA of one plant and splice it into the DNA of another. (Smith 2). This alteration is what causes the characteristics in plants to be changed. The market for genetically modified organisms has increased dramatically with the improvement and development of technology. “In spite of the raging debate, land under cultivation with genetically modified crops has grown exponentially, from a few million hectares in 1996, to 59 million hectares in 2003, to more than 80 million hectares in 2007, according to the International Service for the Acquisition of Agri-Biotech Applications” (Healy 1) An example of this genetic tampering is corn. “CIBA Research was the first company to develop what has become commonly known as Bt corn. It contains genes that allow it to resist infestation by a problematic pest called the corn borer” (Smith 1). This strain of corn attacks pests that would ravage other types of corn. Corn is one of the most commonly used crops. “It is estimated that 60 to 70 percent of all processed foods available on store shelves contain GMO ingredients, particularly corn or high fructose corn syrup, soybeans, and cottonseed or canola oils” (Smith 2). In produce markets, the majority
