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Food Reformation When most of us go into a grocery store and buy tomatoes, they find hard, pale-red stuff that are tasteless and barely worth buying. This is because tomatoes must be picked before they are ripe to prevent them from rotting during shipping. Even though, vine ripening is the secret to success it has not been possible, until now. Genetic engineering was once thought of to be impossible, but today we are capable of making a “super food”. Or, are we? Recently, people began linking up genes to mix with certain species for many reasons such as world hunger, to save time and money, for better taste, and other reasons as well. However, genetic engineering is imprecise and unpredictable. By inserting genes from organisms that have never been eaten as food, new proteins are introduced into the human and animal food chains. There is concern that these could cause serious environmental problems, or worse it can cause health problems to humans. Splicing foreign genetic material into genomes, creating new organisms that could never arise in nature, creates genetically engineered foods. The most common form of gene-splicing is to first find the gene that you would want and cut it out with restriction enzymes. The