Health tips of Day

Make up Yourself by Makeup for a Custom Glow

Does your makeup match your skin? If not, try these pro tips to get a more natural shade that fits you better.

Be a Glow-Getter

Boost the glowing effect of your makeup by mixing your liquid foundation with a drop of a radiance-boosting serum.
To ensure an even blend, add one or two pumps of each product to the back of your hand, mix it with your finger, and apply with a foundation brush.

Use Bronzer With Blush

Bronzer gives your skin a warmer look, while blush adds color and shape to the cheeks.
Dust bronzer at your hairline, across your cheekbones, and on your neck. Apply blush only to the apples of your cheeks. To ensure the colors blend flawlessly after you've applied them, use an oversized, clean powder brush or a makeup sponge to blend and sweep away any extra makeup.
Makeup artist Andrew Sotomayor, who has worked with stars such as Anne Hathaway, Kerry Washington, and Jennifer Lawrence, recommends blending your foundation with skin treatments that have "primer-like" effects. A bonus: They can make your skin look better when you're not wearing them, too.
Think BB creams and tinted moisturizers, which can ease redness, enhance sallow complexions, and balance out uneven pigmentation. The barely-there tints can give you glowing skin, and the silky finish helps your foundation go on smoothly.

Pair Like With Like

If you use an oil-free moisturizer, pair it with an oil-free foundation.
If you use a richer or anti-aging moisturizer, pair it with a moisturizing foundation.

Dark Skin Secret

If you have a dark or olive skin tone, you may have trouble finding the perfect foundation match. The solution: Mix several together.
"Women with dark skin should have two or three foundations that they can blend on the face to create a more natural-looking foundation with greater dimension," says celebrity makeup artist Scott Barnes. Dark skin often has two or three tones.
"When applying foundation [with a brush or sponge], you want to try to mimic the natural coloring of these different tones," Barnes says. Otherwise, your makeup could look unnatural and too light or too dark overall.

Fast Fix

You don't have all morning to apply and blend your makeup. Spot-conceal instead by applying concealer only where it's really needed, such as under your eyes, around the sides of your nostrils, and over any blemishes.
"Just make sure you blend these places really well," Barnes says. "Adding a quick dusting of translucent powder on top will help with this."

Blend for a Smoky Eye

To ace this look, you should blend a couple of colors together instead of using just one gray or black shade.
"Using a warmer eye shadow for the base is a good idea if you also intend to use darker colors to create a ‘smoky’ look," Barnes says. "The warmer color helps soften the look overall by blending the line between the darker and lighter sections of the eye."
For example, start by applying gold eye-shadow on your lid, in the crease, and under the eye. This creates warmth and brings out your eye color. Then layer burgundy eye shadow over the gold in the crease of the eye to create more dimension.

skin tips

Tips For make your Skin Glow ( 5 Solutions for Dark Circles )

Whether your dark circles are from too many late nights, or they run in your family, you can fade them and brighten up your look. Start with these five fixes.

1. Try a Cream

Some ingredients can help. Caffeine tightens blood vessels and curbs puffiness. Ingredients like retinol and vitamins C and E can lighten undereye circles.
But these aren't a total cure. "I don't think there is one treatment out there that erases them, unfortunately," says Rebecca Kazin, MD. She is medical director of the Johns Hopkins Dermatology and Cosmetic Center.

2. Camouflage Them

You can hide dark circles with makeup.
Match the color to your skin tone. "What you need is a shade that brightens you up under the eye," says celebrity makeup artist Sandy Linter.
Find a product that's right for your skin texture. "If you're dry, you want a light, thin makeup. And if you're oily, you can use a waterproof concealer, which is thicker," she says.
Don't put a big swoop of concealer under each eye.
"Take your small camouflage brush and conceal the darkness in the inner corner of the eye and bring it down to the nose area," Linter says. "Blend it in, and that will lift the eye. It will lift the darkness."
Practice the technique. "Dark circles are really hard to hide because the skin under the eyes is thin -- thinner than the rest of the face," Linter says.

3. Bag Eyes

Have a cup of tea, and then pop the moist tea bags into your fridge. Let them cool off. Lie down, close your eyes, and put the tea bags on your eyelids for a few minutes.
Tea fights inflammation, and that may ease undereye puffiness and darkness, Kazin says.

4. Check on Allergies

Do you rub your eyes a lot because of itchy eyes or other allergy symptoms? All that rubbing can leave you with dark circles. They're sometimes called "allergic shiners."
Ask your doctor about medicines to ease your symptoms. Sometimes an antihistamine or eye drops can help.

5. Wear Shades

Use sunglasses that filter out UV light. "Wearing sunglasses helps, because you're not getting sun damage under the eyes that can cause darkening," Kazin says.
Dark shades will also cover up your dark circles. Bonus: They'll stop you from squinting, which can lead to crow's feet.
If you want more help with your dark circles, see your dermatologist. "You really need to be evaluated carefully to determine what is causing your undereye circles to target the problem most directly," Kazin says. "Then you'll get the best results."

For Your Skin top Anti-Aging Foods

Eat these for glowing, healthy skin.

Smooth, radiant skin is something everyone wants. While there's no magic bullet, the food you eat, along with a healthy lifestyle, can help stall some of the visible signs of aging.
"Eat smaller portions. Choose nutrient-dense, healthy foods from all of the different food groups. Exercise, and wear sunscreen. All of these things will help you look and feel younger," says dietitian Elisa Zied, author of Younger Next Week.
These seven foods deliver nutrients that can help keep your skin looking great.

1. Oats

"I recommend complex carbohydrates like oats because they're low-glycemic," says Debra Jaliman, MD. She is a New York dermatologist and author of Skin Rules. By "low-glycemic," she means foods that don't spike your blood sugar like refined breads, rice, and pasta can. "High-glycemic foods are known to cause acne and wrinkles," Jaliman says.
Oats also have a natural plant chemical that helps prevent damage to skin cells and soothes skin irritation.
Also try: other whole grains such as shredded wheat, barley, brown rice.

2. Oranges

These are loaded with water, so they hydrate your skin and your cells, Zied says. One large orange is an excellent source of vitamin C, which helps make collagen -- and that, in turn, helps keep your skin supple.
In general, vegetables and fruits are great for your skin. Get at least 2 to 2.5 cups of vegetables and 1.5 cups of fruit per day if you're a woman, or 3 cups of veggies and 2 cups of fruit if you're a man. Go for lots of colors so you get a variety of nutrients.
Also try: pink grapefruit, tomatoes, parsley.

3. Avocados

Avocados are filled with a healthy type of fat, monounsaturated fat, which helps your skinstay hydrated, Zied says.That same healthy fat can also help you absorb some vitamins and nutrients that your skin needs.
Try replacing high-fat salad dressings and mayo with avocado. "It gives you a lot of flavor and texture, and you don't need much to feel satisfied," Zied says.
Also try: olive oil, walnuts, macadamia nut oil.

4. Lean Beef

"Lean beef, such as top sirloin, is a great way to get high-quality protein," Zied says. Protein helps build collagen.
Zied recommends having a 2- to 4-ounce serving, just two to three times a week. There are other forms of lean protein you can enjoy on other days.
When you cook beef, flip it often. "Cooking it over super-high heat until it's crispy and charred creates chemicals that will undo all of the anti-aging properties of the beef," Zied says.
Also try: eggs, chicken, tofu, beans, fish.

5. Brussels Sprouts

These are an excellent source of the skin-friendly vitamins A and C, as well as folate.
Their vitamin C promotes collagen. And while you still need to use sun protection, vitamin A and folate may help prevent sun damage.
Try roasting Brussels sprouts with a drizzle of olive oil.
Also try: kale, collard greens, broccoli, cauliflower.

6. Salmon

This fish is one of the best ways to get healthy omega-3 fats in your diet. Recent studies have suggested that omega-3s, especially from fish, may keep skin cancer cells from growing and spreading.
Aim for at least two 3-ounce servings of fish each week. Try it grilled with a whole-grain side dish like brown rice or barley salad.
Also try: flax and chia seeds, walnuts, mackerel, sardines, fortified milk, eggs.

7. Grapes

Resveratrol, which comes from the skin of grapes, counters inflammation, Jaliman says. "Many people think it slows the aging process, plus it may fight the effects of UV light and sun damage. But you still need to use your sunscreen."

Your home Anti-Aging Routine

You can simplify your daily anti-aging routine and still look great. Here's how.

Cleanse in the Morning and Evening

"In the morning, you have oil and dust on your face from sleeping, and in the evening, you have to wash off sunscreen, makeup, dirt, and pollen," says Amy Derick, MD, a dermatologist in Barrington, Ill.
She recommends finding a gentle cleanser that matches your skin type (dry, oily, or combination). She suggests that you go easy on your skin, too.
"You only need to exfoliate two to three times a week, with a fine scrub," Derick says. "Avoid the scrubs with large beads that have irregular shapes that can irritate your skin."

Use Vitamin A to Your Advantage

Retinoids, which are made from vitamin A, are the "the foundation of any anti-aging bare-minimum routine," Derick says.
Retinoids come in two forms:

Retinol: You can buy products containing retinol without a prescription.
Tretinoin, adapalene, and tazarotene: You need a doctor's prescription for these.

Both prompt your skin to make more collagen, which gives your skin structure and elasticity. They also exfoliate your skin, removing dead, surface skin cells to soften lines.
"These are mildly irritating to the skin, so you have to strike the right balance between getting the job done without peeling or causing a rash," Derick says. Wear sunscreen, too, as these can make your skin more sensitive to the sun.
Use these nightly, and be patient. It takes months to see an improvement, but the wait is usually worth it, Derick says.

Moisturize

When you get out of the shower in the morning, and after you wash your face at night, use a moisturizer right away to lock the water in your skin, preferably a cream over a lotion, says Doris Day, MD, author of Forget the Face Lift. This helps your skin look soft and smooth, which can help minimize the appearance of wrinkles.
Also, stay hydrated. Drink water when you're thirsty. You also get some water from vegetables and fruit, so include those at every meal.

Sunscreen Is a Must

"You have to wear sunscreen every day," Derick says. "It needs to be at least 30 SPF, and you need to wear it every day, all year long."
Derick prefers sunscreens that use zinc oxide or titanium dioxide to screen out the sun's rays. "There are over-the-counter brands now that go on clear and don't give you that white complexion like older versions," she says.

No Tanning

It's bad news, whether you lie out in the sun or go to a tanning bed.
"Not only does tanning overexpose you to radiation, which can cause cancer, but it also accelerates the aging process," Day says.
Just one trip to the tanning bed raises your chances of melanoma, the most dangerous type of skin cancer.
Instead, use self-tanner or bronzer for a risk-free glow.

Choose Foods Wisely

"Your diet has a really powerful impact on your skin," Day says.
Choose foods like olive oil, fish like salmon, walnuts, and almonds. These are high in omega-3 healthy fats, which can help minimize damage and keep your skin healthy as you age.
"Your skin is constantly rejuvenating," Day says. "The healthier your diet, the more nutrients your skin has for this process, and the better your skin looks and feels over time."

If You Smoke, Quit

You can look forward to better-looking skin if you kick the habit. People who smoke get wrinkles sooner than those who don't smoke.
The physical act of smoking also works against you. "Repetitive facial movements like sucking a cigarette, which makes your mouth pucker, cause wrinkles," Derick says.
If you've tried to quit before, keep trying. It often takes a couple attempts. It's worth it. If you need help, ask your doctor.

5 Habits That not good Your Skin

ou have the best intentions for your skin. You probably have a bathroom drawer full of products to prove it, and you use them every day.

But maybe you've overlooked a few things. Do you have any of these five bad skin habits?

1. Making a Sad Face

They're called frown lines for a reason. "Being unhappy creates bad facial posture -- a frown, pursed lips, and tense facial muscles," says New York dermatologist Doris Day, MD.
While you work on getting happier, there's a shortcut you can take for your face. Try moving your ears back without touching them, Day suggests. Even if you can't do it, just trying helps.
"It's a very open expression. You can't frown and pull your ears back at the same time," she says. "You will feel happier, and people will respond to you more happily."

2. Skipping Sunscreen

"You can't emphasize enough how much sunscreen matters when it comes to skin aging," Day says. "Ninety percent of wrinkles are from sun exposure. Only about 10% are genetic. You have a lot of control."
Wear a sunscreen with an SPF of at least 30 every day. Slather it on, even on cloudy days. Errands, driving, walking your dog … anything outside requires sunscreen.
Your sunscreen should say "broad-spectrum" on the label, which means it protects against both UVA and UVB rays. UVB rays burn. UVA rays tan, but cause wrinkles. Both rays can cause skin cancer.
Reapply it, too. Check the label to see how often.

3. Overindulging Your Sweet Tooth

Too much sugar can speed up skin aging in a process called glycation, says New Orleans dermatologist Patricia Farris, MD.
She explains that sugar attacks collagen and elastin, which your skin needs for fullness and elasticity. The result: Your skin can wrinkle and sag.
So change your eating habits. Go for lots of fruits and vegetables and good fats, like those found in salmon. That's your best diet plan for looking younger longer, Farris says.

4. Skimping on Sleep

While you sleep, your skin repairs itself. Too little sleep means too little time for skin repair.

People who get too little sleep, take a long time to fall asleep, or toss and turn have more fine lines and uneven coloring, and less skin elasticity, than people who sleep well, a recent study shows. You need to get enough sleep. Adults need about 7 to 8 hours a night. Try to stick to a sleep schedule.
"If you go to bed a few hours later than normal, you can end up with jet lag in your skin, so you have more puffiness, hollowness, and sagging," Day says. "Be consistent, and you'll see the difference in your skin."
Your sleep position matters, too. "Lying on your side pushes your face forward and creates lines," Farris says. She recommends trying a beauty pillow that reduces pressure on the face during sleep. "It's extremely difficult to sleep on your back, but the less you sleep on your side, the better."

5. Smoking

Smoking isn't just bad for your heart and lungs. It's bad for your skin, too.
"When smokers purse their lips to inhale, they get lip lines, and when smoke goes near their eyes, they squint and get crow's feet," Farris says.
Smoking also makes you more likely to get some skin cancers, leaves your skin sallow, and slows wound healing. It can make infection and scars, including acne scars, more likely, too. Do whatever it takes to quit.

Breakfast for Holiday and Brunch Recipes

make your holiday breakfast or brunch special with these easy, festive recipes.

There are so many things that make the holiday season special, but one thing is the food -- am I right? For many of us, this is the only time of year we enjoy certain dishes, some of which have cultural significance. So now is the perfect time for a few festive (but healthy) breakfast and brunch recipes!
More than perhaps any other time of year, people are likely to be making special breakfasts and sitting down to eat with visiting friends and family. The way I see it, there are four ways to celebrate the season with breakfast or brunch before, during, and after Christmas Day:

Enjoy favorite holiday foods. This is the time of year to make gingerbread cake, pumpkin spice muffins, or cranberry nut bread.
Give your regular breakfast foods a holiday twist. Whipped butter for your biscuits becomes orange butter when you blend in orange marmalade. Or, make holiday cream cheese by blending light cream cheese with cranberry-orange or cranberry-raspberry sauce. French toast is festive when made with slices of pannetone -- an Italian bread baked in a round, tall-sided pan and made with pieces of dried or candied fruit. Turn scones into a holiday treat by making cranberry-orange scones.
Celebrate your heritage (or someone else's). This might be the only time of year you think to make a breakfast from your heritage, like strata (an Italian dish made by layering bread, eggs, and other ingredients in a casserole dish), German apple pancakes, Swedish pancakes, pannetone, or -- my own favorite -- stollen. Since my parents were Dutch immigrants, December in our house always meant a Christmas stollen -- a loaf whose shape resembles a swaddled baby Jesus. I loved this dried-fruit-studded and almond-paste-filled treat, and after a couple of slices, I was perfectly content to wait until the next Christmas to have it again. To this day, I always buy one stollen around the first of December.

Create a new holiday breakfast tradition. When you start a household, each partner brings holiday traditions from his or her youth to the kitchen table. But there's always room to create your own. For example, one Christmas eve when my daughters were very young, we made cinnamon rolls and let them rise overnight in the refrigerator. Then, on Christmas morning, while my husband started the coffee and my girls raided their stockings, we popped the pan into the oven -- and 15 minutes later we had piping hot, cream-cheese-glazed cinnamon rolls. We've made these cinnamon rolls on Christmas eve every year since.

For Holiday Breakfast or Brunch Recipes

Here are four festive breakfast or brunch recipes. Two are easy holiday spreads for biscuits, muffins, or other breakfast breads; the others offer a holiday twist on two popular breakfast foods: gingerbread muffins and cranberry orange scones.
Orange Butter
Ingredients:
4 tablespoons whipped butter
2 tablespoons less-sugar orange marmalade
Preparation:
In custard cup or small serving bowl, blend whipped butter with orange marmalade using a small spoon.
Serve with biscuits, toast, or muffins.
Yield: About 4 servings
WebMD Weight Loss Clinic members Journal as 1 teaspoon jam + 2 teaspoons light butter or margarine
Nutrition Information: Per serving (just the orange butter): 85 calories, 0.2 g protein, 4.5 g carbohydrate, 7.7 g fat, 4.7 g saturated fat, 20 mg cholesterol, 0.3 g fiber, 80 mg sodium. Calories from fat: 79%.
Cranberry Cream Cheese
Ingredients:
2/3 cup light cream cheese
1/3 cup raspberry cranberry sauce, home-style cranberry sauce, or orange cranberry sauce
Preparation:
In mixing bowl, combine cream cheese and cranberry sauce while beating on low speed.
Spoon into serving bowl, cover, and keep refrigerated until ready to serve. Serve as a spread for sandwiches, crackers, biscuits, toast, or muffins.
Yield: About 16 tablespoons
WebMD Weight Loss Clinic members Journal each tablespoon as 1 ounce of low-fat cheese OR 1 teaspoon jam
Nutrition Information Per tablespoon (just the cranberry spread): 32 calories, 1 g protein, 3 g carbohydrate, 1.7 g fat, 1.1 g saturated fat, 5 mg cholesterol, 0.1 g fiber, 51 mg sodium. Calories from fat: 48%.
Cranberry-Orange Scones
Ingredients:
Canola oil cooking spray
1 cup fat-free sour cream
1 teaspoon baking soda
2 cups unbleached white flour
2 cups whole-wheat flour
3/4 cup granulated sugar (or substitute 1/2 cup Splenda plus 1/2 cup sugar)
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup less-fat margarine (use a brand with no less than 8 grams of fat per tablespoon)
1/2 cup light cream cheese (or fat-free cream cheese)
2 tablespoons fat-free half-and-half

Zest from 1 orange, finely chopped
1 large egg, higher omega-3 if available, lightly beaten
3/4 cup dried cranberries
Preparation:
1. Preheat oven to 350 degrees. Coat a nonstick baking sheet with cooking spray.
2. In a small bowl, blend the sour cream and baking soda and set aside. In a food processor, combine the flours, sugar, baking powder, salt, and cream of tartar and pulse to blend well. Add the margarine and cream cheese and pulse to cut them in. (If you don't have a food processor, cut in the margarine and cream cheese with a pastry blender.)
3. In a large bowl of an electric mixer, combine the flour mixture, sour cream mixture, half-and-half, orange zest, beaten egg, and cranberries. Beat on low speed just until a dough forms.
4. Turn the dough onto a lightly floured piece of wax paper and knead a couple of times. Pat the dough into a 3/4-inch round. Cut the round into 12 wedges and place them an inch apart on the prepared baking sheet. Bake scones for 15 to 20 minutes or until they're golden brown on the bottom. Serve warm or cold.
Yield: About 12 scones
WebMD Weight Loss Clinic members Journal as 3 pieces of pancakes OR 1 small muffin + 1 tablespoon sugar or jam OR 1 cup starchy foods with 1 teaspoon fat maximum
Nutrition Information: Per scone: 311 calories, 8 g protein, 55 g carbohydrate, 7.5 g fat, 1.6 g saturated fat, 21 mg cholesterol, 3.5 g fiber, 500 mg sodium. Calories from fat: 21%.
Gingerbread Muffins
Ingredients:
1 cup boiling water
2 teaspoons baking soda
1 1/4 cups whole-wheat flour
1 1/4 cups unbleached white flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup canola oil
1/4 cup light or fat free cream cheese or sour cream
1/2 cup dark brown sugar, packed
1 cup unsulfured molasses

2 teaspoons freshly grated ginger (optional)
1 large egg, higher omega-3 if available
1/4 cup egg substitute
Powdered sugar for dusting over the top of the muffins if desired
Preparation:

Preheat oven to 350 degrees. Add muffin liners to 20 muffin cups.
In a small bowl, combine baking soda with boiling water, stir briefly, then set aside. In a large bowl, combine flours, ground ginger, cinnamon, cloves, nutmeg, salt and baking powder with whisk.
Fit your electric mixer with the paddle attachment. Then, in a large mixing bowl, combine canola oil, light cream cheese or sour cream, and brown sugar together by beating on medium speed. While beating on low speed, add molasses, the baking soda mixture and the flour mixture. Now beat in the egg and egg substitute.
Fill muffin cups each with about 1/4-cup of batter. Bake until the top center of a muffin barely springs back when gently pressed (about 22-25 minutes). Let the muffins cool, then dust the tops with powdered sugar if desired.

Yield: 20 muffins
WebMD Weight Loss Clinic members Journal as 1 small muffin or 2 slices of bread
Nutrition Information: Per muffin: 139 calories, 3 g protein, 25 g carbohydrate, 3 g fat, 0.3 g saturated fat, 10 mg cholesterol, 1.1 g fiber, 149 mg sodium. Calories from fat: 20%.

What You Need to Know about GMOs

Do you know what’s in your food? Chances are it’s been genetically modified. Up to 80% of processed foods in the U.S. are. But what does that mean, and what’s all the fuss about GMOs these days?
“Like it or not, genetically modified foods are almost impossible to avoid,” says Sheldon Krimsky, PhD, an adjunct professor of public health and community medicine at Tufts Medical School in Boston.
Unless you eat only fresh, unprocessed foods that are marked as non-GMO or certified organic, you’re probably eating food that has been genetically modified. Is that a bad thing? It depends on who you ask.

What’s a GMO?

Genetically modified organisms (GMOs) may sound more like something out of Star Trek rather than anything you’d expect to find on your dinner plate. They are plants that have been changed by scientists. But they aren’t something new. They’ve been sold since 1994.
Want apples that won’t brown when you slice them? Potatoes that don’t get bruises from farm to table? The FDA has approved genetically modified versions of these foods that can do that.

People who are pro-GMO say they help farmers grow better crops faster. That means more, and cheaper, food for us.
But people on the other side of the GMO debate worry about their safety. They ask, "Do we know whether eating them over the long run can hurt people?"

How GMOs Are Made?

Here’s how it works. Scientists take a plant. They change the plant by adding DNA from another plant, bacteria, or virus to it. DNA is what gives everything its special characteristics. So in this way, the original plant now has new qualities. The changes can make them more resistant to disease, bugs, or drought. It can give them other qualities too, like those that affect their taste or shelf life.
How is that different from the way we’ve improved crops for centuries? One big difference is that genetic modification speeds up the process.
Where it might take years to raise several generations of plants outside in fields to get all the right traits, inside, scientist can grow several generations in one year. Conditions are perfect in the lab. They don’t need to wait for the seasons to change.

Genetic modification has made plants with extra vitamins, minerals, and other benefits. Swiss researchers created a strain of “golden” rice with a lot of beta-carotene. This antioxidant is good for the eyes and skin. And those bruise-free potatoes are supposed to cut down on cancer-causing chemicals created when potatoes are fried.
What's another benefit of using science to build better plants, according to people who are pro-GMO? You can combine plants that could never mate in the wild. An example of this is “Roundup Ready” corn. It can survive being sprayed by the weed killer. It is made of DNA from a few different types of plants.
Because of this, farmers can treat their entire field instead of just targeting weeds. Weeds die, but the corn is OK.

Are GMO Foods Safe?

Industry and health leaders cite hundreds of studies to support the safety of GMOs. That includes 20 years of studies in animals that have eaten modified food.
But experts like Krimsky say nearly two dozen studies show bad effects, like harm to the kidneys, liver, heart, and other organs. He says they should carry more weight as people judge the pros and cons.
People who are against GMOs do not like that Roundup Ready corn is sprayed with toxic chemicals. Even though the corn can survive, they worry about how it might affect people or animals that eat it.
An agency of the World Health Organization has classified the main chemical used in Roundup as a “probable carcinogen.” That means they think it probably increases the risk of cancer.
Monsanto, the maker of Roundup, disagrees and stands by the safety of its corn and GMO foods. The company is responsible for a lot of the world’s genetically modified crops.
“They’re the most thoroughly tested food on the market,” says Dan Goldstein, MD, senior science fellow at Monsanto.

How Can I Tell If My Food Has Been Genetically Modified?

China, Australia, and the European Union require GMO foods to be labeled. The U.S. does not.
If you choose organic foods, you may be able to avoid GMOs. You can also look for foods that are labeled as non-GMO. The makers of these foods volunteer to tag them, but that isn’t regulated by the government, so they may or may not be right.

More Pros and Cons

So are you good with GMOs? To make your decision, consider these other things.
The Pros
More food: Fans of GMOs say they will help us feed the extra 2 billion people that will fill the planet by 2050. Farmers can grow more food because these plants can live through a drought or cold snap. They aren’t as likely to die from disease.
“Not using these tools would push us back 40 to 50 years in food production,” Bradford says.
Less stress on the environment: Crops made so bugs won’t like them lower farmers’ need for toxic chemical pesticides, Goldstein says. Plants that resist weeds can live in fields that don’t have to be tilled as often. Tilling, or stirring up the dirt, gets rid of weeds, but it also causes dirt to be washed away into streams and rivers.
The Cons
More medical problems: Opponents say that besides possibly leading to cancer, GMOs can cause new allergies and hurt the effects of antibiotics. But no studies confirm this.
The rise of "superweeds": Crops built to survive weed killer could breed with weeds. These “superweeds” would also survive. Farmers would have to use more and more and stronger pesticide to keep up.
Inventing new weed killers is hard and expensive. Plus, people worry about the safety of new chemicals that haven’t been tested as much as older ones. On the other hand, people say this is nothing new.

Where Can You Find Non-Genetically Modified Food?

The movement to have non-modified food options is picking up some traction. Some food companies voluntarily label their foods as non-GMO. At least one fast food chain has pledged to take genetically modified foods off their menu. And at least one grocery store chain is working to label possible GMO foods in the coming years.