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But even with the rising demand, non-GMO products make up a small fraction of the marketplace. More than 90 percent of corn and soybeans grown in the U.S. contains genetically modified traits. And those two crops are ubiquitous in processed foods like packaged cookies. Still, if the current trend continues, it seems likely that more farmers will consider planting non-GMO crops.
The group shares a common goal of supporting a robust non-GMO sector as a pathway to a more diverse, resilient and sustainable food system that creates better long-term outcomes for farmers, consumers, and the environment.
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Baby & Kids Shampoo Science Fiction & Fantasy The Non-GMO Project is designed to honor the National Organic Program’s excellent guidelines for traceability and segregation and builds off of the work that certified organic companies are already doing, with the added measure of ongoing testing of risk ingredients at critical control points.
Protect Your Pets from GMOs and Pesticides is a program of the Institute for Responsible Technology aimed at raising awareness of the health risks of GM foods and pesticides found in pet foods, and informing pet parents and pet professionals of alternative pet food choices.
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9.5 oz Healthy Recipes Storage, Freezer & Garbage Bags Claims of improved safety of organic food has largely focused on pesticide residues. These concerns are driven by the facts that "(1) acute, massive exposure to pesticides can cause significant adverse health effects; (2) food products have occasionally been contaminated with pesticides, which can result in acute toxicity; and (3) most, if not all, commercially purchased food contains trace amounts of agricultural pesticides." However, as is frequently noted in the scientific literature: "What does not follow from this, however, is that chronic exposure to the trace amounts of pesticides found in food results in demonstrable toxicity. This possibility is practically impossible to study and quantify;" therefore firm conclusions about the relative safety of organic foods have been hampered by the difficulty in proper study design and relatively small number of studies directly comparing organic food to conventional food.
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