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The article analyzes whether genetically modified (GM) crops will increase the risk of food allergies. According to the author, the ability of GM crops to resist pests means they have built-in pesticide. Biotechnology companies and the U.S. Environmental Protection Agency (EPA) claim that the pesticide called Bacillus thuringiensis (Bt) is produced naturally from a soil bacterium and has a history of safe use. When natural Bt was sprayed over Washington State to fight gypsy moths, about 500 people reported reactions, mostly allergy or flu-like symptoms.

This article focuses on genetically modified (GM) foods in the U.S. U.S. citizens eat GM foods every day. Although the GM tomato has been taken off the market, millions of acres of soy, corn, canola and cotton have had foreign genes inserted into their DNA. In the U.S., most people believe they have never eaten GM food in their lives. Lacking awareness, complacent consumers have been the key assets for the biotechnology industry in the U.S. Several U.S. manufacturers take steps to avoid GM ingredients but do not place labels or claims on their products. They do not want any liability associated with the non-GM organism (GMO) guarantee, particularly since the law does not define the concept of non-GMO.