GMO: Genetically modified organisms (GMO’s) or living organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering. This, in turn, creates combinations of plant, animal, bacteria, and virus genes that do not occur in nature or in traditional crossbreeding methods. These organisms have been engineered to withstand direct application of an herbicide and/or to produce an insecticide. However, new technologies are now being used to artificially develop other traits in plants, such as a resistance to browning in apples, and to create new organisms using synthetic biology. Despite biotech promises, there is currently no evidence that GMO’s that are currently on the market offer increased yield, drought tolerance or enhanced nutrition. Genetically modified crops also are responsible for the emergence of “superweeds” and “superbugs,” which can only be killed with highly toxic poisons. GMOs also sneak into food in the form of processed crop derivatives derived from other forms of genetic engineering, such as synthetic biology. Some examples are hydrolyzed vegetable protein corn syrup, molasses, sucrose, textured vegetable protein, flavorings, vitamins, yeast products, artificial flavors, oils & fats, proteins, and sweeteners. Research studies have found that GMOs can affect health in other ways, such as increasing inflammation which may be associated with low back pain and sciatic nerve pain or sciatica.