Abstract
long-term toxic effects of consuming foods genetically manipulated to promote herbicide tolerance, insect resistance, or other traits, and that longer-term studies are needed to truly demonstrate safety. In 1992, the U.S. Food and Drug Administration called foods containing ingredients derived from the recombinant DNA technology used to make GMOs “substantially similar” to conventional ones and deemed them “generally recognized as safe.” Since then, proponents and government agencies have insisted that the more extensive tests required for drugs or pesticides aren’t necessary. Only a latent trend—such as an inexplicable spike in cancer rates—could signal that consuming GMOs over several decades may lead to health problems stemming from the buildup of toxins in the body.
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