The University of California, Division of Agriculture and Natural Resources defines genetically modified foods in the following way:
Genetically engineered (GE) food is produced from
plants, animals, and microbes that have had their genetic code modified
by the selective introduction of specific DNA segments through the use
of gene splicing. This process allows the organism to acquire a
desirable trait such as pest protection, herbicide resistance, or
improved nutritional qualities. Foods produced through genetic
engineering or containing genetically engineered ingredients are also
frequently known as bioengineered or genetically modified (GM) foods.
Recently, I was published in the NaturalPath regarding this very subject. In this two part series I discussed the political debate around GMOs and three incidences where safety of their use was questionable.
You can find the links here and be sure to post your comments and questions below.