Examines the debate and controversy over genetically-altered foods, describing the benefits of gene-altered ingredients, and the risks involved with genetic change

"Genetically Modified Food helps readers trace the history of GMOs, explore the science behind it, understand why and how we utilize them, and discuss controversies concerning GMOs from an objective viewpoint. The title will engage readers on the topic and help them to weigh the pros and cons as they make their own food decisions."--Publisher's website.

"GMOs, or genetically modified organisms, are one of the hottest topics in food science and nutrition today. Are they unhealthy? Are they helpful? Readers explore this complex topic with the help of balanced text that allows them to see the facts behind this heated debate. Detailed sidebars and graphic organizers provide additional information about the science behind GMOs, and full-color photographs help readers make connections between the foods...

"Director and concerned father Jeremy Seifert is in search of answers. How do GMOs affect our children, the health of our planet, and our freedom of choice? And perhaps the ultimate question, which Seifert tests himself: is it even possible to reject the food system currently in place, or have we lost something we can't gain back? These and other questions take Seifert on a journey from his family's table to Haiti, Paris, Norway, and the lobby of...

Explores the need for genetically modified food to feed the growing world population and examines the fears that such food may not be safe for human consumption as well as dangerous to the environment.

Druker discusses how the massive enterprise to restructure the genetic core of the world's food supply came into being, how it advanced by consistently violating the protocols of science, and how for more than three decades, hundreds of eminent biologists and esteemed institutions have systematically contorted the truth in order to conceal the unique risks of its products--and get them onto our dinner plates.

Describes how genetically engineered food is developed, produced, and marketed, and presents both sides of the argument regarding whether or not such food is harmful.

For most people, the global war over genetically modified foods is a distant and confusing one. The battles are conducted in the mystifying language of genetics. A handful of corporate "life science" giants, such as Monsanto, are pitted against a worldwide network of anticorporate ecowarriors like Greenpeace. And yet the possible benefits of biotech agriculture to our food supply are too vital to be left to either partisan. The companies claim to...

Seventy-five percent of processed foods on supermarket shelves--from soda to soup, crackers to condiments--contain genetically engineered ingredients. The long-term effects of these foods on human health and ecology are still unknown, and the public concern has been steadily intensifying. This new book from the Council for Responsible Genetics gathers the best, most thought-provoking essays by the leading scientists, science writers, and public health...