In the past two decades, GMOs have come to dominate the American diet. Advocates hail them as the future of food, an enhanced method of crop breeding that can help feed an ever-increasing global population and adapt to a rapidly changing environment. Critics, meanwhile, call for their banishment, insisting GMOs were designed by overeager scientists and greedy corporations to bolster an industrial food system that forces us to rely on cheap, unhealthy, processed food so they can turn an easy profit.
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A few years ago, journalism professor McKay Jenkins went in for a routine medical exam. What doctors found was not routine at all: A tumor, the size of a navel orange, was lurking in his abdomen. When Jenkins returned to the hospital to have the tumor removed, he was visited by a couple of researchers with clipboards. They had some questions for him. Odd questions, like how much exposure had he had to toxic chemicals and other contaminants? Asbestos dust? Vinyl chlorine? Pesticides?
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Imagine walking into a restaurant and finding chlorinated hydrocarbon pesticides, or neonicotinoid insecticides listed in the description of your entree. They may not be printed in the menu, but many are in your food.These are a few of the literally millions of pounds of approved synthetic substances dumped into the environment every day, not just in the US but around the world.
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