Executive Summary (Genetically Modifying Food). Imagine

GMO’s have been found to have allergy risk, when modification happens proteins may mix that were not in the original organism, causing reactions ("Pros & Cons of GMO Food”).. A positive aspect of genetic modification is seeds become resistant to insect pest, this allows for a higher yield. A constant risk of GMO food is the genetic modified genes may escape into the wild. The Food and Agriculture Organization of the United Nations reports some GMO food have shown to be engineered to be nutrius in mineral and vitamin. This can be a key factor in helping fight malnutrition in the world. According to Iowa State University, when GMO’s are consumed they can make actual medications less effective in the body. Oklahoma State University reports that the increase of GMO crops and animals often requires less chemicals, time and tools, and may help to reduce environmental pollution, greenhouse gas emissions and soil erosion. GMO’s have several positive and negative

Genetic engineering is the deliberate modification of the characteristics of an organism by manipulating its genetic material, otherwise known as DNA. Since biochemists Stanley Cohen and Herbert Boyer pioneered genetic engineering in 1973, the process has grown to have numerous applications such as medicine production, for example insulin (Mckinley). However, a main topic of concern is the application of genetic engineering on foods that we eat everyday. By modifying the genetic "blueprint" of crops, it is possible to improve many aspects of agriculture. But with any sort of scientific discovery that allows humans to act as Mother Nature, genetically modifying organisms has been a very controversial topic. Yet our society continues to grow, and the need for the benefits of genetically modified foods continues to grow. Genetically modifying foods should be permitted in our society because it allows larger yields of crops to be produced, produces foods with higher nutritional values, and reduces our global ecological footprint.

Genetically modified foods (GM foods) are derived from organisms that have been artificially altered in labs in order to achieve specific attractive characteristics that the organism would have not naturally had (AbbyMediaRoots, 2009; Griffins, 2009). A gene is inserted into the organism that would make it more productive, for example, in the agriculture setting. Highly harmful products that are normally used in farming (such as pesticides) may originally have killed the organism in its natural state. Through the genetic modification, the organism

One of the biggest controversies in today’s grocery stores is whether products contain genetically modified foods. Many people are suspicious of these foods due to their genetic alteration and mysterious nature. Essentially, biotechnology is a relatively new discipline that modifies plants on the molecular level. DNA provides the building blocks for the body’s genes and each gene regulates a specific trait. Scientists are able to clip a gene from the DNA of one plant and splice it into the DNA of another plant. Without altering plants, humans would have not been able to survive and today’s huge world population would not be supported. Scientists believe that some alterations are as safe as the traditional method of slow plant breeding to improve crops. However, some people wonder about the unintended consequences that GM foods might have on the human body. For example, critics ask whether a rise in allergies is linked to these crops.

This essay is about Genetically modified organisms, in this paper, however, modified food will be talked about more so than any other modified organism. Genetically engineered food is, in some cases, is beneficial but to every good thing, there must be at least one bad thing. Many scientists and researches have been led to believe GMO’s will harm the body, but others believe it does not. With the mass production of GMO’s some think world hunger can be reduced and become a manageable issue.

“70 percent of our corn farmland and 93 percent of soy farmland are planted with crops genetically engineered to resist pests and herbicides and increase crop yields. 60% of all the processed foods in the United States are genetically modified; a shocking statistic has the concern of many Americans. However, most people are uninformed about the beneficial impact that genetically modified food has on their diet. GM is the use of molecular biology technology to modify the inherited structure of organisms. Genetically engineered crops increase nutrients, drought tolerance, provide more food for growing populations, and resists diseases and pesticides. Genetically engineered foods are crucial to the improvement of economy, agriculture, society, and health choices. The creation of GM foods was one of the most significant breakthroughs in food industry. Genetically modifying foods is a key component that is harmless for the enrichment of our foods.

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

As the world around us is constantly changing and evolving, so is the food we consume on a daily basis. Over the past twenty years, the agriculture industry had been significantly altered with it’s use of genetically modified organisms or GMO’s for short. Genetically modified organisms can be defined as scientists taking DNA from other organisms and altering the current organism with new DNA to produce an organism with genes that would not occur naturally. This technique is called genetic engineering. This process is not to be confused with hybridization or cross-breeding because there are no species related genes when it comes to genetic engineering. The experts from GMO Awareness explains that, “genetic engineering forcefully breaches

In the past few decades, a rise in the need for a cheaper food source has arisen. The world’s population was at six billion at the beginning of the 1990s, and it has increased rapidly. Not only that, but in just the United States, various studies have shown an increase to the population of the lower income level ranges. Genetic engineering of plants and animals has provided a solution to offering cheaper food sources, reducing such problems. Livestock could be given growth hormones to grow faster or to be heavier and nutrients could be added to produce. Yet, before everyone runs out to the store to buy these foods, an examination of what these foods can potentially do to a person’s health needs to be conducted. Not only must such an examination occur, but a study of the genetic integrity of various modified plants and animals to determine how they have been compromised by gene splicing must be undertaken. Also, people must scrutinize tests conducted by various companies which have presented results that do not follow logically from their experiments to their conclusions, particularly when such tests were conducted by the very companies profiting from GMOs. After considering such factors, people may be able to make educated decisions about GMOs and how these new organisms affect their health and the DNA of the natural world.

This paper reviews the biotechnology of genetically modified (GM) foods, history, benefits and risks. Beginning with the history of biotechnology, the scientific explanation of genetically modified organisms and the risks and benefits associated with the use of genetically modified plants in agriculture, it provides an overview of GM foods. Plant biotechnology has been in use for the last thirty years in the United States and over 150 million hectares of GM plants are grown in 25 different countries around the world (Bertheau 2012). It is reasonable for consumers to have an understanding of GM foods and what they are eating on a daily basis. There is much controversy surrounding the ethical issues and attitudes regarding the use GM plants in our agriculture, however this paper will only focus specifically on the development of GM foods and the evidence-based risks and benefits.

Hunger and malnutrition of the rapidly growing human population is one of the major problem faced by the present world. Genetically modified food (GM Food) is the solution offered by our scientific community to cope with this problem.The food produced on a massive scale, by direct or indirect involvement of genetically manipulated organisms is called genetically modified food.

Foods that are produced from organisms that had modification on their DNA structure using methods of genetic engineering are called genetically modified foods. Genetic engineering has started using at the first half of 20th century. Rapid discoveries and previously known on biotechnology on food and crops development came together to find a solution for creating food with benefits such as higher yield and increased source of nutrients. Biotechnology on food are used since ancient times. The invention of light microscope opened the sight for biotechnology which provided discovery and investigating microorganisms that are used for alterations in food production.

Genetic Engineering refers to the direct manipulation of the genetic information of living beings. The genes, embedded in the DNA, are the blueprints of life which determine particular traits in an organism. With Biotechnology, Genetic Engineers are able to replace these genes from one organism to another, resulting in completely new combinations of traits which do not occur in nature. These Genetically Modified Organisms are artificially enhanced to express desired characteristics that are useful to us. While GM foods introduces plenty of new possibilities that is beneficial, such as increased nutritional value, high crop yields, it also posses a wide range of risks on human health, natural environment and can have serious unpredicted

A person’s life growing up can have a major influence on their future, especially in someone’s eating habits and the ingredients in those foods. Genetically modified organisms also known as GMO’s are organism whose genetic matter have been artificially manipulated through genetic engineering. They are used to make the food last longer and adds more flavor. They were introduced into our food supply in the mid 1990s, they were used to delay the ripping of tomatoes. The largest producer of genetic modifying organisms is in Monsanto in the United States which currently dominates the global market of genetic modifying seeds. There have been many controversial sides, whether it they are harmful to people or whether they are doing us a favor, and we still do not know how they will affect us long-term. Many people say that genetic modified organisms are making the food better and lasting longer while many believe that modifying food products are making us become sick and triggering more allergic reactions than before they had started modifying our food system.

Everyday science and new technology are becoming more popular in society. Biotechnology, more specific genetic engineering has entered into human diets and on the shelves in the supermarket. New products are being introduced, which are promoted as more healthy and fresher than ever before. Genetic modified (GM) foods are those whose genetic makeup has been altered in a way that does not occur spontaneously.1 This modifying process is taking place in laboratories all around the world. Genetic modification of foods allows scientists to make changes to flavor, texture, nutritional value and shelf life of foods. It allows the buildup of insect and disease resistance in plants to boost crop yield. However, there are varying perceptions of the risks and benefits of genetically engineered foods and crops.