This week, I am joined by Dr. Kevin Folta, Professor of Horticultural Sciences at the University of Florida, to unpack one of the most misunderstood topics in nutrition and agriculture—genetically modified organisms (GMOs). We explore what genetic engineering really means, how it’s regulated, and what decades of research reveal about its safety, sustainability, and potential to improve global food systems.
In this episode, we cover:
What “genetic engineering” actually is (and why the term GMO is misleading)
Common myths about health risks and what the science really says
How genetic engineering impacts pesticide use and biodiversity
The story of Golden Rice and why fear sometimes outweighs facts
What foods are truly genetically engineered in the U.S.
How regulation has limited innovation to big corporations
Future breakthroughs—like allergy-free fruit and drought-tolerant crops
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