The Center for Food Safety - Genetically Engineered Crops: "The genetic engineering of plants and animals is looming as one of the greatest and most intractable environmental challenges of the 21st Century. Already, this novel technology has invaded our grocery stores and our kitchen pantries by fundamentally altering some of our most important staple food crops.
By being able to take the genetic material from one organism and insert it into the permanent genetic code of another, biotechnologists have engineered numerous novel creations, such as potatoes with bacteria genes, 'super' pigs with human growth genes, fish with cattle growth genes, tomatoes with flounder genes, and thousands of other plants, animals and insects. At an alarming rate, these creations are now being patented and released into the environment.
Currently, up to 40 percent of U.S. corn is genetically engineered as is 80 percent of soybeans. It has been estimated that upwards of 60 percent of processed foods on supermarket shelves--from soda to soup, crackers to condiments--contain genetically engineered ingredients.
A number of studies over the past decade have revealed that genetically engineered foods can pose serious risks to humans, domesticated animals, wildlife and the environment. Human health effects can include higher risks of toxicity, allergenicity, antibiotic resistance, immune-suppression and cancer. As for environmental impacts, the use of genetic engineering in agriculture will lead to uncontrolled biological pollution, threatening numerous microbial, plant and animal species with extinction, and the potential contamination of all non-genetically engineered life forms with novel and possibly hazardous genetic material."