There's a Lot You Don't Know About What's in Your Food

clipped from www.alternet.org Nearly three quarters of all processed foods contain genetically engineered ingredients, but you'd never know it by reading the back of your kid's cereal box or that pint of ice cream you've been craving. Rather than being relegated to its own supermarket section, this food sits unlabelled on grocery store shelves, allowing a handful of transnational biotech companies to profit handsomely as consumers shop blindly. In his new book, Your Right to Know: Genetic Engineering and the Secret Changes in Your Food, Andrew Kimbrell explores the risks of this technology and what genetic engineering means to our health, the environment and the future of agriculture. Although Kimbrell's book aims primarily to educate, it is also an easy-to-use activist guide on how to identify -- and avoid -- genetically engineered foods.