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The use of genetic modification in food production has become a very controversial topic. Genetically modified (GM) foods could be the super foods of the future. The possibilities are endless. Some scientists boast of taking known allergy causing genes out of foods, helping produce last longer, pest protected crops, plants that grow in poor soil, and adding vitamins to make some foods more nutritious are just a few of the ideas. Some scientists and consumers have expressed concern that genetically engineered plants could produce unsafe foods, new food allergies, spur the uncontrollable growth of weeds, and they could be harmful to beneficial organisms. These are just some of the issues that will be discussed in the following pages. For centuries humans have been using hybridization to create better plants. “Genetic modification is an extension of this. However unlike conventional breeding, in which new assortments of genes are created more or less at random, it allows specific genes to be identified, isolated, copied, and introduced into other organisms in much more direct and controlled ways.” explains Leighton Jones of the British Medical Journal. Through biotechnology scientists are able to insert a specific gene or