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Genetically Modified Food That Prevents Cancer, Makes You Healthier

There is a lot of reasonable debate about the safety of changing the genetic makeup of things we eat, but scientists are doing amazing things with GM food–everything from cancer-preventing tomatoes to cabbages that produce their own pesticides.

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Currently, a debate is raging in the U.S. about the risks involved in eating genetically modified food, most prominently in the case of Aquabounty salmon, which have been genetically engineered to grow faster and bigger than normal salmon (see the first slide above). Californians will be voting on whether so-called “Frankenfood” will require a label to identify it as such if sold in the state. The Food and Drug Administration is currently deciding whether or not that should be the case nationwide, despite the agency’s assurances that it poses no safety risks. Like it or not, genetic modification is more than likely here to stay, and in the following slides you can see some of the various foods that are being affected.

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For more videos and stories on innovative solutions in food technology, check out the rest of our Feeding the Future series.