Genetically engineered food is in every meal we eat. Unless you’re strictly organic vegetarian, you have already ingested vast quantities of ordinary staples (soya, potatoes, fruits and vegetables) juiced up with assorted viruses, bacteria and other toxins that have never been tested for long-term safety.

True, you’re not actually chewing down on scorpions when some of their genetic material has cleverly been introduced into a vegetable. But wouldn’t you like tohave a choice?

When you peer at the fine print while trying to shop conscientiously, wouldn’t you appreciate knowing that the No fat! condiment you’re about to buy is loaded with extra sugar? Right now, the label doesn’t have to breathe a word about any of the less desirable elements lurking in the food.

What a contrast to Britain, where a sizzling campaign by consumers has forced major grocery chains and packagers to renounce genetically modified (GM) foods entirely.

Diana Bateman. Ideas and Issues – Advanced. Ernst Klett Sprachen, Stuttgart, 2003 (with adapations).