Benefits Of Genetically Modified Foods

People all around the world are still debating if gmo foods are beneficial or unbeneficial to us humans. These gmo foods were used 20 years ago and animal’s genes have moved from host to host from the beginning of time. In my opinion, I think that gmo foods are more beneficial to humans more than risks. Here are three reasons why gmo foods are beneficial to us.

Genetically modified organisms, or GMOs, have taken a new role in the world’s food industry. It is not uncommon for the majority of produce being sent out for the public’s consumption to be genetically engineered. The problem is, no one has proof that genetically modified food is safe to eat. In fact, evidence shows that there is a huge possibility that it is not. With neglected and insufficient testing, and the unknown side effects, GM food is likely to do more harm than good.

Many people across the globe believe that genetically modified organisms are dangerous and should be more heavily regulated, but genetically modified crops are among the most rigorously tested and regulated food products on the market (Bayer CropScience website, 2015) [1]. Why is such testing mandatory? This is because of the way allergic reactions can be triggered by certain proteins. When genetically altering an organism, new proteins are introduced into said organism. These proteins can be responsible for allergic outbreaks if an intolerant person consumes it. (American Academy of Allergy Asthma & Immunology, 2015) [2]. To prove that GMOs are in fact safe for human consumption, scientists cross reference the chemical composition of the newly introduced proteins against over 500 known allergens (such as the protein in peanuts), to ensure that the new protein is not similar enough to any known allergen to cause an over reaction from the human immune-system. (Saleh Al-Muhsen, Ann E Clarke, Rhoda S Kagan, 2003) [3]. These strict guidelines are enforced by the Food and Drug

I think that there are more benefits than risks in GMO foods. Some examples, are that we use less pesticides on GMO foods, new species can be created, and we also get to eat less viruses on Genetically modified papaya. There are many genetically modified crops in the world. For example, according to “Google”, it states, ”Experts said 60 to 70 percent of processed foods on U.S. grocery store shelves have genetically modified ingredients”. This means that there is an estimate that about 70% of Genetically modified foods in our grocery shelves.

Genetically Modified foods were first developed in order to produce a more plentiful and successful harvest for farmers. Through gene manipulation, super seeds are produced in hope to withstand harsh weather and reduce insect infestation. The three articles stand against the production of these forced mutation organisms however the authors know this technique for farming will continue to thrive making it unstoppable. They all acknowledge the fact that most United States consumers are not fully aware of what exactly GM foods are made of. This ignorance allows growers to expand into the field of genetic engineering. Meanwhile, the unknown health risks still linger as the foods one consumes every day is infused with modified matter. The articles agree that scientists are unsure about what might be

About 90% of planted areas of soybeans in the United States are genetically modified strains. Genetic engineering is very important to modern society because of the world’s expanding population and with the arising need of food; it provides an adequate source. Genetic engineering may have both advantages and disadvantages, but the future of mankind may be affected greatly if it is allowed to prosper as a modern science. Several main arguments that many people have about genetic engineering are the effects of scientific evolution, cloning experiments and the moral line that is presented with life altering consequences. The human justification for regulating the research is utter nonsense, being the only things they have to back up their

Genetically Modified foods are made when genetic material from the DNA of one species of a plant’s genes is extracted and forced into the genes of different plants in a laboratory.

Almost with every new topic, no matter what it is, there is controversy. There are always the pros and the cons. In recent years, genetically modified food has become more and more common. Yet, by becoming more common, they are also becoming a more debated topic. While most people think of the negative aspects of genetically modified foods, there are many advantages that people do not know about. Basically, people are afraid of what they don’t know.

By 2050, the world’s population is expected to exceed over 9 billion people, and the existing amount of usable land is expected to decrease significantly due to climate changes and urbanization. The projected rise in population and food consumption per person, particularly in countries like China and India, make efficient land use a necessary solution for long term plans. According to USDA, a 10% change to a genetically modified herbicide tolerant crop would yield around 1.7% increase in productivity. Biotechnology companies are confident that such crops will most definitely improve the live hood of farmers around the world. What exactly are Genetically modified crops? People always wonder about the effects of genetically modified foods. GMO is food that contains foreign genes from other organisms in its genetic code and its purpose is to speed up the process of selective breeding and introduce new nutrients and vitamins to enrich foods. The process of genetic engineering began in 1994 and since then has been used primarily on cash crops with high demand such as soybean, corn and canola. Most scientists believe that GMOs are not only safe but also beneficial due to the positive effect on many world economies, the environmental benefits, the improvement in nutritional values and the fact that there is no proof of harmful effects.

When we hear the phrase genetically modified organisms, we may automatically picture scientists in white lab coats, with gloves, and testing equipment. All of them working diligently in a brightly lit room with a cold, hospital like feel. What if I told you that humans have been modifying organisms since developed agriculture came into existence? An example of this is corn. It grows naturally in North America. However, if you take a trip to any western European countryside and you will find fields upon fields of corn. Humans have modified corn to be able to grow in Europe. They modified it without scientist and without high tech equipment. Not only have humans been cultivating genetically modified organisms for years, they are also not as dangerous as society makes them out to be. In fact, there are many benefits to GMOs including vaccines that do not require refrigeration, mosquitos that do not carry malaria, and various economic benefits.

Over the past few decades the production of genetically modified organisms has become more and more commonplace. Genetically modified organisms, or GMOs, are created by artificially inserting the genes from one organism into another, in order to create a desired protein in the new organism. In the USA it is estimated that over 70% of processed foods found in grocery stores has been in some way genetically modified (Center For Food Safety). Due to limited experimentation and research however, many are unsure about how GMOs affect human health. While the long term effects of genetically modified organisms in humans are yet to be seen, most scientists agree that GMOs are generally safe for human consumption. Genetically modified foods and

The mid-1990’s brought about bouts of new technological advances in horticulture; biotechnology has become the staple of many of the worlds most populated countries agricultural practices. Since that time, the scientific merit of genetically modified organisms has been “one of the most debated scientific topics around the world”, and continues to cause great concern both inside and outside the United States (Bhargava 1402). In some of the largest populated areas in the world, genetically modified organisms, GMO’s, are used without substantial research and have resulted in varying food safety scares around the world, but particularly in the United States. Along with the potential health hazards, genetically modified products have also

Genetically Modified foods are produced using genetically engineering techniques. These techniques are used to ‘inactivate’ or add specific DNA traits of a certain organism to the other in order to improve it. These traits consist of increasing resistance against herbicides and pest, cold, and drought tolerance. In 1946, scientist discovered that DNA of organisms could be transferred between each other. The first plant that was GM was a tobacco plant in 1983. By 1994-95, GMO food was introduced and approved for humans to consume in the USA. The first plant approved by the FDA for marketing was a tomato from Flavr Savr’s. However, humans have been manipulating different crops for thousands of years. By mating together organisms with desirable traits repeatedly, people were able to mold species to meet their dietary needs. Corn is a very good example of this. It used to be a small, inedible tropical grass called teosinte. Ancient Mexican farmers transformed it into corn. Nowadays, we know this was a manipulation of the DNA of the teosinte plant. This process is called artificial selection and it has transformed all kind of unappetizing plants edible (wheat, rice, almonds, bananas). In modern days genetically modified foods have changed. Now, the speed and precision we can make changes has increased. According to Eric R. Olson, Scientific American editor explains, instead of selectively breading food traits, we can go directly to the DNA responsible take it out, and transplant

Genetically modified organisms are a result of the splitting of genetic material and then moving it to another organism’s chromosomes. This makes the ability to change plants much easier than the slow process of cross breeding that sometimes leads to the traits they want. GMO plants sometimes possess genes that had never existed before by taking DNA from other organisms and combining them to create the traits they want. Plants are given traits that allow them to survive in extreme conditions and are higher in production. The way this works is that they take DNA from another organism and they separate it, employing enzymes for the task. Only the genes that are wanted are removed. Then the enzymes interweave the gene into the previously removed DNA that is contained in a bacterial cell. Next the DNA is put back inside the bacterial cell. The bacterium is allowed to spread throughout the plant cell and the DNA worms itself into the nucleus of the plant, which then increases. This “plant tumor” is grown in a laboratory. The altered callus seed is planted and allowed to reach full maturity, creating a modified or entirely new strain of plant (Cunningham and Cunningham, 2015).

I write this paper from the viewpoint of Levy Patrick Mwanawasa, president of Zambia. I was elected as the third Republican president in January of 2002, right at the height of the food crisis (Ingham, 29914). As the nation’s president, it is my responsibility to make decisions that will best serve today’s population, and provocate success for the generations to come. Equally weighing both of these responsibilities led to my decision to refuse the US donations in the form of genetically modified crops. I realize the severity of the situation which plagues my people, but I cannot leave the extended welfare of my country to chance. My decision to refuse aid in the form of genetically modified food stems from the unknown health effects, probable environmental impact and possible trade disruption associated with GMOs.