Lot going on in your post, queen, but I'll try to respond. I was referring specifically to GMOs above, rather than steroids. When you say steroids, I think that we might be referring more broadly to hormones, and certainly many of our growers administer hormones to their agriculture. I think there is certainly opportunity for food additives to affect our physiologies, but your logic isn't necessarily true. For example, growth hormone is a protein, rather than a steroid. As a null hypothesis, we shouldn't expect any proteins to make it into our bloodstream intact, as the stomach and small intestine break those down to amino acids. However, steroids specifically could theoretically have a realistic impact, but it isn't clear either. Complicating matters is that many of these steroids are going to be naturally occurring. I am not saying that we shouldn't seek out the answer here, but I don't think that it is a straightforward one. Like you are pointing out, 30 years of exposure could have unknown effects with anything, but we won't know for at least 30 years. At least. This is also a good point. Most everyone one of our crops have been selectively bred for thousands of years, so really even our 'natural' crops aren't natural. Transgenic organisms usually have one gene modified, but our selectively bred crops probably have several. We don't really even know. However, like above, I think it is important that we recognize that DNA also doesn't make it into our bodies intact, so with GMOs we would focus on metabolites produced, rather than DNA sequence or proteins produced. Although, often times, as is the case with Bt corn, it really seems to be only DNA and protein. I am personally not a fan of highly sweetened foods, especially for kids. And I do think it could reasonably have a cultural feedback mechanism (E.g. I'm used to sweet foods, so I'll eat more of them > as a company, I need to produce more sweet foods to meet demand > Getting more people used to sweet foods). Also a difficult case to crack for causality, but Type II diabetes is certainly correlated with high sugar and high saturated fats (as well as trans fats). And as you point out, that these foods are cheaper would just reinforce such an effect.