Genetically Engineered Foods

Genetic engineering, the science of moving pieces of DNA from one organism to another, is a high-profile component of the high-stakes world of biotechnology. It has produced new drugs, new ways of making old drugs, new insights into the genetic roots of disease, and aroused little public controversy along the way. But for years, genetic engineers have been using the same techniques to transform the plants and animals we use for food, and the fruits of their labors are beginning to reach the market. Supporters say genetic engineering will produce healthier, cheaper and better-tasting foods. But critics say scientists do not fully understand the impact genetic alterations will have on the nutritional quality or toxicity of foods. They also fear the technology has the power to produce unintended and dangerous environmental changes.