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I’ve long warned about the dangers genetically modified organisms (GMOs) pose to human health and the environment, including the possibility of introducing new allergens into the food supply, decreasing biodiversity and increasing reliance on pesticides. Even more troubling is that the long-term health impacts of consuming GMOs remain largely unknown.

Despite these uncertainties, the biotechnology industry and Big Ag continue to push for widespread adoption of genetically modified (GM) crops, often downplaying their risks in favor of touted benefits. Now, a new threat looms over our food supply, as the U.S. Department of Agriculture (USDA) recently approved the first-ever cultivation of genetically modified wheat in the U.S.1

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