What you probably don’t know: For most fast-food fans, bioengineering isn’t a choice — it’s the norm

Think you’re grabbing a quick “natural” bite from your favorite burger joint? Think again. Whether you order a Big Mac, a taco, or even a salad, chances are you’re already eating bioengineered ingredients — and you’ll never see them labeled that way.

Under current U.S. law, restaurants are exempt from disclosing bioengineered or genetically modified ingredients, meaning chains from McDonald’s to Chick-fil-A can serve you modified foods without a hint on the menu (USDA).

The reason: nearly every staple ingredient in fast food — corn oil, soy protein, canola oil, sugar from sugar beets, and even cheese additives — originates from genetically engineered crops (FDA). Even “plant-based” products aren’t exempt; the Impossible Whopper uses a lab-engineered yeast that creates the burger’s “meaty” flavor (Center for Food Safety).

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So the next time your fries taste exactly the same in any city, thank the science behind them — and the tightly controlled genetic uniformity that makes “fast food” truly fast.

This is an excerpt. Read the original post here