By Karuna Dharini Devi Dasi
Recent advances in genetic engineering (GE) seem to twist nature’s arm. Now scientists alter the genetic code within seeds or eggs to make “improved” plants and animals. Wealthy countries use special GE corn and soy to insure an enormous cash crop in the form of fodder for livestock and to make ingredients for processed fast food, such as the corn syrup in soft drinks.
So far scientists have mastered a few crops, but will they revolutionize the food industry with an