Genetic engineering (GE) of food is a risk process. Current (81)
understanding of genetics is extremely limited but scientists do (82)
not know the long-term effects of releasing these predictable (83)
foods into our environment and our diets. Yet, GE ingredients is (84)
freely entering our food without sufficient regulations and without
the consent and knowledge of consumer. (85)
Although transnational companies and their political
supporters want we to believe that GE food is safe and (86)
thoroughly tested, but growing awareness to the dangers from it (87)
has started a global wave of rejection by consumers, fanners and
food companies in many of the world’s largest food markets. Due
to consumer pressure, supermarkets have taken GE food from (88)
their shelves, global food companies have removed GE
ingredients to their products and leading pig and poultry (89)
producers have promised not to feeding animals with GE feed. (90)