Elf Sternberg

Is food any less 'genetically engineered' because its genetic makeup was altered through thousands of years of selective breeding for specific traits? Look at the difference between teosinte and corn, for example. Consider that eggs would be much more expensive if chickens hadn't been bred for egglaying (modern chickens lay about an egg a day; during the Middle Ages, an egg a week would be a good layer). It seems to me that their objection appears to be in taking a shortcut, rather than doing it the hard way.