The safety of genetically modified foods has been debated since it first became known to the public about 30 years ago. However, over the last decade, the increasing use of genetically modified foods has become more widespread, both through use in food production and public education. There are many scientists on both sides of the issue who either support genetically modified foods or are against them. On the one hand, genetically modified foods are said to be more nutritious, taste better and, overall, are better for humans. On the other hand, it is said that genetically modified foods are not and cannot be verified as safe, cause cancer and increase allergic reactions in humans as well as causing new types. Usually when new chemicals or products are introduced into the food production system, problems arise over time, meaning that it sometimes takes a decade to a few generations for science to demonstrate health problems that may arise. . Although the long-term effects on the ecosystem and biodiversity are unknown, by the time studies have proven anything, the effects of food genetic engineering may have become irreversible. The 1980s marked the discovery that DNA from one species could be transferred to another species. The first plant to be genetically modified was a tobacco plant, modified to make it immune to antibiotics. Then cotton was genetically modified and successfully field tested in 1990. In 1995, Monsanto introduced herbicide-resistant soybeans. In 2000, scientists discovered that nutrients and vitamins could be added to foods through a modification process. Since then, many foods consumed regularly by the general public have been genetically modified. The American Academy of Environmental Medicine urges doctors to prescribe non-genetically modified diets for all their patients. They cited animal studies showing immune system disorders, infertility, organ damage and accelerated aging. Human studies have shown how genetically modified food can leave material inside the body, potentially causing long-term problems. Genes inserted into genetically modified foods, for example, can transfer into the DNA of bacteria living in the human body, causing the bacteria to have characteristics similar to those of the food. For example, toxic insecticide produced from genetically modified corn has been found in the blood of pregnant women and their fetuses