First of all, let’s define GMOs
“A GMO is a plant, animal, microorganism or other organism whose genetic makeup has been modified in a laboratory using genetic engineering or transgenic technology. This creates combinations of plant, animal, bacterial and virus genes that do not occur in nature or through traditional crossbreeding methods” – Non-GMO Project.
There are a few commodity crops that are often genetically modified, and processed into ubiquitous ingredients that appear in a variety of packaged goods. Examples of these are amino acids, alcohol, aspartame, ascorbic acid, sodium ascorbate, citric acid, sodium citrate, ethanol, flavorings (“natural” and “artificial”), high-fructose corn syrup, hydrolyzed vegetable protein, lactic acid, maltodextrins, molasses, monosodium glutamate (MSG), sucrose, textured vegetable protein (TVP), xanthan gum, vitamins, vinegar, and yeast products (1).
Although genetic modifications make crops more resilient to weather conditions and natural predators (insects, parasites), there is no consensus on their safety for human ingestion. Using GMOs in farming has led to resistance to traditional herbicides, and consequently the use of glyphosate has increased since the introduction of GMO corn and soybeans in the mid-1990s (2).