The most direct way to avoid GMOs is to eat only organic food, which by law must not contain any genetically modified crops. The problem? Eating organic all the time isn’t exactly realistic for most of us, nor is it — let’s be honest here — easy on the old wallet. Another good way to avoid GMOs, notes Jeffrey Smith, author of Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods (Yes! Books, 2007), is to stay away from the four major GM crops — soy, corn, cotton and canola — as well as their many derivatives (unless, of course, they say “organic” or “non-GMO”). Here’s why:
Genetically modified food is everywhere in America’s supermarkets and restaurants. And since it’s not labeled, most of us have no idea how much of it we’re eating — or how much it’s affecting our health.
The food industry has turned out some scary stuff in recent decades, but that doesn't mean you have to stand quaking in your kitchen. Here's how to take the fear out of your food choices — and put common sense back in.