This makes sense since Genetically Engineered food by definition of their creators is not natural.

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Food safety experts have raised concerns about the proliferation of genetically engineered food products, saying such production technologies can prove harmful.

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Nearly 50 countries require labels on Genetically Engineered food (GMOs), and many of these also have severe restrictions or bans against GMO food production or sale.

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Some scientists have criticized genetic engineering of food crops on both scientific and ethical grounds for many years, but the Cornell study represents some of the first evidence of possible problems associated with genetically engineered food crops.

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It wants to respond to growing public concern about genetically engineered food, and thus to reserve the right to reject imports of certain products (it is already in a dispute with the Americans over imports of hormone-treated beef).

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Food made with these techniques dominate our diets: Most of the corn, soy and canola grown in the U.S. is genetically engineered with molecular techniques, and more than 80% of the processed food in our supermarkets contain ingredients from genetically engineered crops.

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Moreover, while consumers in North America alone have consumed more than 3 trillion servings of food that contains genetically engineered ingredients, not a single person has been injured or an ecosystem damaged.

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In North America alone, consumers have eaten more than 3 trillion servings of food that contains ingredients from genetically engineered plants without a single documented adverse reaction.

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The study is also likely to create friction in the United States, where opponents of genetically engineered foods in California are fighting to have all GMOs removed from the food supply.

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