About 60% of the corn grown in the U.S. is genetically modified, mostly for use in corn syrup and other processed foods.

October 23, 2007 —

About half of U.S. consumers say they're opposed to genetically modified food, and most think they've never eaten it before. They're wrong. That's because most genetically modified food on the market doesn't come from the produce section, but from processed foods containing corn, soy and wheat. But while the old GMOs failed to offer consumers enough tangible benefits to consider adding "Frankenfoods" to their diets, there are new designs in the pipeline that may be tempting enough to find their way into your local produce section.

The possibility of adding nutrients like calcium or omega-3 fatty acids, or making plants like wheat or peanuts hypoallergenic, provides consumers with more of an incentive to welcome GMOs into their lives. The new wave of GMOs also comes with promises from companies like Monsanto that they're safer and more thoroughly tested than their predecessors.

But there are many reasons to question the earnestness of Monsanto, and the list of things to be concerned about from these foods is rather long. New allergens, "super-weeds," cross-pollination, toxic produce... it's easy to see why most people are still reluctant to buy this stuff.