Based on the provided reference, the question can be rephrased to reflect the information available: What are some examples of foods that can be non-GMO?
While no food type is inherently guaranteed to be "never GMO" depending on complex supply chains and potential for cross-contamination or novel modifications, certain food categories are commonly available in non-GMO verified forms. The reference highlights several animal products whose non-GMO status primarily depends on the diet and treatment of the animals from which they originate.
Foods Often Available as Non-GMO Options
The reference points to several foods that can be non-GMO when sourced from animals raised according to specific criteria:
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Dairy Products: This category includes widely consumed items like milk, cheese, yogurt, and butter. Their non-GMO status hinges on whether the animals (cows, goats, etc.) were not fed GMO feed and not treated with synthetic hormones. Sourcing dairy products from animals raised on non-GMO diets is a key factor in achieving a non-GMO certification.
- Milk
- Cheese
- Yogurt
- Butter
- Other dairy products
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Eggs: Eggs can be considered non-GMO if they come from chickens that have been fed a non-GMO diet. The feed provided to the laying hens is the primary consideration for ensuring the eggs are non-GMO.
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Meat and Poultry: Various types of meat and poultry can be non-GMO. This includes popular choices such as beef, pork, chicken, and turkey. For these meats to be non-GMO, the animals must be raised without GMO feed and without synthetic hormones. Choosing meat from animals raised on a verified non-GMO feed program is essential.
- Beef
- Pork
- Chicken
- Turkey
- Other meats
These examples illustrate that for many animal-derived foods, the non-GMO claim is tied directly to the agricultural practices used in raising the animals, particularly their diet and whether synthetic hormones were used. Consumers looking for non-GMO options in these categories should look for specific certifications like the Non-GMO Project Verified label.
