You may not want to eat genetically engineered foods. Chances are, you are eating them anyway.
Genetically modified plants grown from seeds engineered in labs now provide much of the food we eat. Most corn, soybean and cotton crops grown in the United States have been genetically modified to resist pesticides or insects, and corn and soy are common food ingredients.
The Agriculture Department has approved three more genetically engineered crops in the past month, and the Food and Drug Administration could approve fast-growing genetically modified salmon for human consumption this year.
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