It’s a seasonable time to consider what happens to your food before it hits your plate. And for many consumers, that’s something of a puzzle paid AmwayUS
as organisms whose genetic material—or DNA—has been altered or modified in some way that does not occur naturally. In most cases, genetic engineering works by transferring individual genes from one organism to another. Most commonly found in crops such as soybeans, corn and canola, GMOs are designed to provide a higher nutritional value to food, as well as protect crops against pests., on the other hand, do not contain any pesticides, fertilizers, solvents or additives.
“Organic is—and always has been—non-GMO,” says Laura Batcha, CEO and executive director of the OTA. “But non-GMO is not always organic.”
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