Genetically modified organisms (GMOs) were introduced into our food supply decades ago, and most pre-packaged, processed food items contain GMOs today. If you consume processed foods that do not possess the organic or Non-GMO seals, you are most likely consuming a genetically modified product.
Many GMOs are associated with glyphosate, an herbicide and crop desiccant that negatively impacts beneficial gut bacterium.
An article in Interdisciplinary Toxicology provides evidence of gut bacteria disruption by glyphosate and further states that when pigs were fed GMO corn and soy, they developed intestinal inflammation, which can lead to intestinal permeability.
This article states that glyphosate, present in GMOs, increases the ratio of pathogenic bacteria, such as Salmonella and Clostridium to commensal microbes, such as Bifidobacteria and Lactobacillus, which are more susceptible to glyphosate.
Further, genetically modified corn, designed to produce Bt toxin that forms pores (holes) in epithelial tissue, was found (in high concentrations) to disrupt cell membranes and cause fluid leaks within 24 hours. Modified toxins from Bt are called Cry proteins, which form pores (holes) in cell membranes to have their effect, and these account for about 40% of the edible GMO plants worldwide.
You can read more about modified Bt toxins potential effects on human cells here.