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What Are GMOs? What You Put on Your Plate Without Knowing

At a glance

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13 min. read

At a glance

Since their quiet introduction in 1994, genetically modified organisms have made their way into our food supply at a dizzying pace. Today, an estimated 60% of products sold in Canadian grocery stores contain GMOs. Soy, corn, canola, potatoes: these ubiquitous crops are found in hundreds of hidden ingredients in your everyday foods. But beyond the missing label, what impact do these modifications have on our bodies? Discover the little-known history of GMOs and, above all, practical strategies to take back control of your diet.
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A story that begins in a laboratory... and ends in your pantry

The history of GMOs didn't begin in a field, but in a laboratory. In 1973, biochemists Stanley Cohen and Herbert Boyer achieved the first gene transfer between two living organisms—a technical feat that opened the door to manipulating life. Two decades later, in 1994, the Flavr Savr tomato became the first genetically modified food marketed in the United States. Its promise? To ripen without softening, withstand transport, and stay «perfect» on store shelves for longer.

What then seemed like a scientific curiosity quickly became a multi-billion dollar industry. In the space of 30 years, GMO crops have gone from 1.7 million hectares to over 190 million hectares worldwide.

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