Cindy Maynard

About the author: Cindy Maynard is a registered dietician and a health and medical writer and editor for Current Health 2.

Genetically modified foods have been creating a "quiet revolution" in the American market for the past several years. By transferring genes from one organism into another across species boundaries, scientists are able to produce new foods—foods that have raised a host of controversial questions. Along with the apparent benefits of increased disease resistance in food crops, higher crop yields, and possible medical benefits come questions of safety to human health and to the environment. These safety concerns also raise the issue of whether genetically modified foods should be labeled as such. Conflicting scientific reports suggest that these questions may not be easily answered.

Genetically modified foods are increasingly a part of our diet. Not...