Final answer:
Today's genetically modified foods use advanced biotechnology to modify DNA, making exact trait alterations quickly compared to the slower selective breeding methods of the past. While the safety of GMOs has been confirmed by scientific reports such as the 'GE Crop Report,' their exact impact requires ongoing research due to the introduction of new genes into the food supply.
Step-by-step explanation:
The difference between today’s genetically modified foods (GMOs) and those from the past lies within the technology used to alter their genetic makeup. Traditional breeding, as in the case with the transformation of teosinte to maize, relied on selective breeding over generations to enhance desirable traits, which is a time-consuming and less predictable method. Modern GMOs, on the other hand, use biotechnology and genetic engineering to insert or modify DNA directly, resulting in plants like soybean or corn with specific, desired traits such as insect resistance or herbicide tolerance.
This process enables the creation of plants with specific characteristics much quicker and with more precision than traditional methods. The safety of genetically modified foods is still debated, but the scientific consensus as per reports such as the “GE Crop Report” by the US National Academies of Sciences, Engineering, and Medicine indicates that GMOs are no more harmful to human health than unmodified foods. However, GMOs can introduce new genes to the food supply, which may pose potential risks, such as new allergens, highlighting the need for continuous study and evaluation of both genetically engineered and traditionally produced crops.