More Americans are asking for better food labeling, and for the right to know exactly what they are eating as scientists continue to create genetically modified organisms.

About 70-percent of items sold at American grocery stores currently include 'GMOs' such as corn, soy bean, cotton and canola.

However, Cornell University researcher Margaret Smith insists most is lost during processing.

“Many of the products derived from these, you couldn't measure anything biochemically different compared to a product derived from a non-genetically engineered crop because most of the DNA and protein has been eliminated,” Smith tells KTRH News.

This process has been going on for nearly 20 years.

“We have been consuming them for quite a while, I haven't seen any evidence there is a food safety risk,” she says.  “I think that tells us our regulatory system is working pretty well.”

Greg Jaffe at the Center for Science in the Public Interest says that doesn't mean we should stop studying the possible impact.

“There is a chance when you're introducing new DNA you might introduce a new allergen or toxin, or something that might be harmful,” says Jaffe.  “However, current crops that are engineered don't have any food safety risks.”

Both point out farmers have been modifying crops and livestock for decades to get the greatest yield.