GMOs, or “genetically modified organisms” are plants or animals with DNA that has been tweaked by genetic engineering. GMO foods were originally created to help reduce the chance of crops failing, helping plants and animals grow with enhanced nutrition and resistance to diseases. It also has allowed for a more efficient use of land and kept food prices from rising exorbitantly. The issue in the limelight with GMO foods is whether or not it has a negative impact on our agriculture and health in the long run. Since the safety of eating GMO foods has not been verified, more Americans opt for non-GMO foods, because not only may non-GMO foods be safer, they are also tastier and more nutritious.
Researchers believe that when non-GMO fruits and vegetables are grown in natural conditions with greater stress, they develop higher nutritional content, which has been found in the following foods:
For more information on non-GMO foods, visit nongmoproject.org
“Fruit and Soil Quality of Organic and Conventional Strawberry Agroecosystems” by
J.P. Reganold et al,m PLOS ONE, 9/1/10
“GMO Myths and Truths” www.nongmoproject.org
“Organic Tomatoes Accumulate More Vitamin C, Sugars than Conventionally Grown