Abstract
GMO foods come from genetically modified plants that were genetically edited to create healthier and more environmentally tolerant plants that increase nutritional value, resist pesticides, and repel insects. The increase in herbicide uses and the alteration of plant DNA expression has opened the door for harmful toxins expressed in the plant’s genetic make-up. These transgenes produce protein-based toxins, such as in corn, which mimic other plant-based toxins that are harmful to humans when consumed. The domino effect of herbicide resistance is that the use of glyphosate (Roundup) increased for commercial purposes because of the resistance to the herbicide. Toxic levels of glyphosate have been found to lead to health problems, including having been identified as a carcinogen-causing agent. The effects of a two-fold alteration of foods genetically and chemically could very well be the Trojan horse of the twenty-first century. Elevated levels of toxins in the food chain may be the link to the declining health status worldwide with higher rates of cancer, diabetes, obesity, Alzheimer’s disease, and neurologic conditions. So, how did GMO foods end up being a detriment instead of a benefit?