Do you really know what you are eating? “It is estimated that 60 to 70 percent of all processed foods available on store shelves contain GMO ingredients, particularly corn or high fructose corn syrup, soybeans, and cottonseed oils or canola." (Edorsh, p. 15) According to the USDA, the United States grew approximately 19 million tons of genetically modified potatoes in 2012. (Rotman, p. 30) Many Americans are unaware that genetically modified foods are a staple of American agriculture. Genetically modified foods are harmful to the human body because: they harm internal organs, cause birth defects in babies and can potentially lead to cancer. Genetically modified foods, also known as “GMOs” “are the manipulation of DNA by humans to modify essential elements. genetic makeup of plants and animals. (Mather, p. 42) New technology allows scientists to remove genetic material from one plant species and insert it into another plant species, creating a new genetic quality. This allows plants to produce pesticides and herbicides. The scientists even incorporated genetic material from Bacillus Thuringiensis (Bt), a naturally occurring bacteria found in soil that produces crystal proteins and is deadly to insect larvae. (Whitman, p. 1) Bacillus Thuringiensis produces bacterial toxins in the plant that make toxins. they are practically unavoidable by the insects which consume them. There are now several crops such as corn, soybeans and cotton that have a Bacillus Thuringiensis gene. Genetically modified foods also have two major characteristics: pesticide production and herbicide resistance. Producing pesticides saves farmers and environmentalists from having to worry about the excruciating pain of losing crops and financial housing. This is because pesticides are used on m...... middle of paper ......JT. 2003. Public Perceptions of Genetically Modified Foods: A National Study of American Knowledge and Opinions. (Publication number RR-1003-004). New Brunswick, New Jersey; Food Policy Institute, Cook College, Rutgers - State University of New Jersey. Quijano, Romeo F. “Health Risks of Genetically Modified Organisms” Proceedings. 1999 Whitman, Deborah B. “Genetically Modified Foods: Harmful or Helpful? » CSA discovery guides. Np (2000). Prather, T., J. DiTomaso, and Jodie Holt. Herbicide resistance: definition and management strategies. UCANR Publications, 2000. Edorsh, George and Marcia A. Lusted. “To GMOs or NOT to GMOs? Oydessy February 2014: 15-19. Web. Rotman, David. “Why we will need genetically modified foods.” Technology Review 2014: 28-37. Web. Bellicini, Nicolas, et al. “Fecal incontinence: a review.” Digestive diseases and sciences 53.1 (2008): 41-46.