Living out here at the end of my dirt road, I welcome spring with simple rituals around my small farm. One of my favorites involves turning rows of earth to awaken a new year's garden and sowing heirloom seeds I've saved from last season's harvest. These are things I know to be good. Every detail, from the perfume of enlivened soil to the sight of tiny green leaves sprouting toward the sun, appeals to my senses and are perfect little gifts. It's all part of a cycle that has been circling throughout the eons, assuring the fruition of nature's many gifts and making this planet a veritable paradise. I don't need to know the science behind every little miracle; it's enough that I can count on them happening, each in their own sweet time.

I guess it's my faith in Mother Nature's wisdom that spurs a knee-jerk skepticism every time I hear news of technology tampering with a system that has been working wonders since the beginning of time. In particular, I am floored by the whole genetically modified food idea. It's a concept that has crept into our kitchens and threatens to devour the concept of food as we know it. Pandora's box had nothing on GMOs. If you're still a little mystified by what it all really means, you're not alone. That's why I started digging up a different kind of dirt - the nitty-gritty on genetically modified foods and how they are affecting the way we eat.

What does GMO mean?

GMO stands for "genetically modified organism." It also goes by the alias GE, or "genetically engineered." GMOs are the result of a process that takes crops from the field to the laboratory, where scientists splice them with things like animal genes and pesticides. Completely different than natural crossbreeding, genetic modification means that genes are actually removed from one species and inserted into another. For example, genes from an arctic flounder, which has "antifreeze" properties, may be spliced into a tomato to prevent frost damage. GM crops are also manufactured to produce their own pesticides. One such pesticide, the Bt toxin, kills many species of insect larvae indiscriminately, not just crop-damaging pests. Imagine the implications of mass insecticide: Without pollination by insects, most plants would be unable to reproduce at all.

Health hazards

On May 19 of last year, the American Academy of Environmental Medicine called for a moratorium on GM foods. They stated that "several animal studies indicate serious health risks associated with GM food," including infertility, immune problems, accelerated aging, insulin regulation problems and changes in major organs. Ohio allergist Dr. John Boyles reported, "I used to test for soy allergies all the time, but now that soy is genetically engineered, it is so dangerous that I tell people never to eat it."

Corporate control

Corporate genetic engineering giants are out to make a mega profit by patenting GM seeds. The idea is that all the seeds have identical genetic structure, so they can be patented as corporate property. In her recent book "Animal, Vegetable, Miracle," Barbara Kingsolver shed light on one particularly disturbing example. In 2001, a Canadian court ruled that farmer Percy Schmeiser owed Monsanto over $15,000 plus damages after his fields were found to be contaminated by the company's genetically engineered canola. Pollen from neighboring fields was the source of the contamination. But because Monsanto owns patent rights on the genes used in the altered canola, the farmer was liable for growing the crop, even though he did not intentionally plant the engineered seed.

A fragile food supply

Perhaps the worst news of all is that genetic engineering ultimately threatens our entire food supply. Insects, birds and wind can carry genetically altered seeds into neighboring fields and beyond. Pollen from these plants can cross-pollinate with natural crops and wild relatives. Not only will supposedly safe plants start harboring strange and even dangerous potential, they'll also become susceptible to the same diseases. In one fell swoop, a simple fungus could wipe out fields as far as the eye can see.

How can you spot GMOs?

Since GMO food is not labeled, you have to shop smart. Buying 100 percent organic is the best safeguard against GMO ingredients, but if organic isn't an option, be careful of the following, which are primary GM suspects:

• Soybeans and anything that contains soy derivatives

• Corn and its derivatives

• Canola oil

• Cotton in the form of fabric or food oil

• Potatoes and their derivatives

• Dairy products, meat and eggs (due to GM animal feed)

Copyright 2010, MaryJane Butters. Distributed by United Feature Syndicate Inc.

Opt for heirlooms

Besides boasting lush colors and succulent flavors, heirloom fruits and veggies are also rich with history.

Their sacred seeds have been passed down through generations, acquiring abundant nutrients and developing natural disease resistance.

Today, however, heirlooms are at risk due to genetic modification. Technology is sacrificing time-tested quality for plants with tough skins, limited disease resistance and chemical-pesticide tolerance. The situation is downright scary when you consider that GM plants cross-pollinate with natives to create "monster" weeds whose immunity to herbicides makes them capable of gobbling up entire landscapes.

Since a few giant corporations now produce more than 30 percent of the world's seed supply, it's increasingly tough to buy non-industrial seed varieties. That's why it's crucial to seek out heirlooms for our meals. Grow your own or frequent farmers' markets where you can find local growers who are preserving our heirloom heritage. (Here are three reputable companies that supply them: Baker Creek Heirloom Seed Company, www.rareseeds.com; Seed Savers Exchange, www.seedsavers.org; and Southern Exposure Seed Exchange, www.southernexposure.com.)