The safety of genetically modified foods has been debated since they became known to the public about 30 years ago. However, over the past decade, the increasing use of genetically modified foods has become widespread, both in food production and in public education. Many scientists on both sides are either in favor of genetically modified foods or against them. On the one hand, genetically modified foods are said to be more nutritious, tastier and overall better for human beings. On the other hand, it is said that genetically modified foods are not and cannot be verified as safe, they cause cancer and increase allergic reactions in human beings while causing new types of allergies. Usually when new chemicals or products are introduced into food. In the production system, problems arise later, meaning it can take anywhere from a decade to a few generations for science to prove what health problems might arise. Although the long-term effects on the ecosystem and biodiversity are unknown, by the time studies have proven anything, the effects of food genetic engineering could become irreversible. The 1980s marked the discovery that DNA from one species could be transferred to another species. The first genetically modified plant was a tobacco plant, and it was modified to be immune to antibiotics. Cotton was then genetically modified and successfully field tested in 1990. In 1995, Monsanto introduced herbicide-resistant soybeans. In 2000, scientists discovered that nutrients and vitamins could be added to foods through a modification process. Since then, many foods consumed regularly by the general public have been genetically modified. The American Academy of Environmental Medicine urges doctors to prescribe non-genetically modified diets to all their patients. They cited animal studies showing immune system disorders, infertility, organ damage and accelerated aging. Studies in humans have shown how genetically modified foods can leave substances inside the body that can cause long-term problems. Genes inserted into genetically modified foods, for example, can be transferred into the DNA of bacteria living inside the human body, giving them characteristics similar to those of the food. For example, the toxic insecticide produced by genetically modified corn has been found in the blood of pregnant women and their unborn children.