Eating in the Dark

By 2000, more than sixty percent of the soybeans and thirty percent of the corn harvested in America were genetically engineered either to produce or withstand heavy doses of pesticide. But, because the FDA and USDA have not demanded that genetically modified food be labeled, most of us don't even know what we're eating. What's more, most of this food has not been subjected to basic safety testing. Meanwhile, consumers abroad are refusing to buy this same engineered food. Vital and alarming, Eating in the Dark gives an unbiased account of all sides of this crucial issue, a captivating story of business, science, and politics.