Support biological diversity by putting real "variety" in your diet. In the produce section of your supermarket, this means choosing different kinds of potatoes, not just russet; choosing different kinds of root vegetables, like burdock root, daikon or celery root; or choosing kale, bok choy or mustard greens. And if they are not available, ask for them!

For example, even though there are hundreds of types of potato in the genus solanum, all the potatoes grown in the U.S., and most of those grown commercially everywhere else, belong to one species, solanum tuberosum. Twelve varieties of this one species constitute 85 percent of the U.S. potato harvest, and of these the one variety most favored by processors, the Russet Burbank, is by far the most dominant. So pick, or ask for, a different variety, like fingerlings or even basic Yukon Gold.

Bioengineered produce

Currently, there is no labeling of bioengineered food, although it has entered the market already and there's more in the pipeline--another reason to support organic in our food choices.

Genetically-engineered plants and animals are modified by modern genetic techniques, such as recombinant DNA, which allow researchers to modify genetic material in ways not possible with traditional selective breeding. For example, researchers can transfer genetic material from one species to another, such as from animals to plants. Bioengineered foods approved or under development are (an asterisk marks foods that are already on the market): ablaone*, alfalfa, apples, asparagus, barley, beets, broccoli, canola*, carrots, catfish*, cauliflower, cheesemaking enzymes*, chestnuts, chicory, corn*, cotton*, cucumbers, flaxseed, grapes, kiwis, lettuce, melons, papayas, peanuts, pepper, potatoes*, prawns*, raspberries, rice, salmon*, soybeans*, squash, strawberries, sugar cane, sunflowers, sweet potatoes, tomatoes*, walnuts, watermelons, and wheat. Genetically engineered livestock are also being developed.

A major health concern about genetic engineering is that the new products may cause susceptible individuals to become allergic to foods they previously could safely consume. It is estimated that roughly 2.5 to 5 million Americans are affected by food allergies.