Become familiar with the most common applications of genetic modification. These are the products (and their derivatives) that are most likely to be genetically modified:

• Soybeans - Gene taken from bacteria (Agrobacterium sp. strain CP4) and inserted into soybeans to make them more resistant to herbicides.
• Corn - There are two main varieties of GE corn. One has a Gene from the lepidoptera pathogen microorganism Bacillus thuringiensis inserted to produce the Bt toxin, which poisons insect pests.  There are also several events which are resistant to various herbicide. Present in high fructose corn syrup and glucose/fructose which is prevalent in a wide variety of foods in America.
• Rapeseed/Canola - Gene added/transferred to make crop more resistant to herbicide.
• Sugar beets - Gene added/transferred to make crop more resistant to Monsanto’s Roundup herbicide.
• Rice - Genetically modified to resist herbicides; not currently available for human consumption, but trace amounts of one GM long-grained variety (LLRICE601) may have entered the food supply in the USA and Europe.  More recently, golden rice, a different strain of rice has been engineered to produce significantly higher levels of beta carotene, which the body uses to produce vitamin A. Golden rice is still undergoing testing to determine if it is safe for human consumption.
• Cotton - engineered to produce Bt toxin. The seeds are pressed into cottonseed oil, which is a common ingredient in vegetable oil and margarine.
• Dairy - Cows injected with GE hormone rBGH/rBST; possibly fed GM grains and hay.

For steps 2-6 please click through to Wiki How.