Genetically Modified Foods

“Sixty to seventy percent of all processed foods available on store shelves contain genetically modified ingredients”, according to George Erdosh and Marcia Amidon Lusted in “To GMO or not to GMO? Genetically engineered food has strong advocates and harsh critics.” Genetically modified organisms can be found in most conventional foods processed in the United States, and genetic modification of crops is extremely common on classic Minnesota farms. Crops such as corn and soybeans or even papaya and zucchini are viable for genetic modification. In fact, the definition of (GMO) as reported by Alex K. Rich and Tom Warhol, authors of “Genetically Modified Foods: An Overview,” is, “food in which, at some point during the production process molecules and proteins are chemically altered to give the food more nutrients, a better appearance, and a longer shelf life.” As a matter of fact, a majority of all the foods found at the grocery store are genetically altered. However, many people do not know what genetic modification really is, or that the idea has been around for many years. GMOs are used to control pests and weeds. Therefore, through changing the genetic makeup of the plant, modifications allow for advancements of new technologies that account for the applicability of specific chemicals, as opposed to dated Non-GMO farming techniques.

In conclusion, GMOs and pesticides are harmful and alarming to producers and consumers. They cause animals pain and harm humans when consumed. Many animals live short and painful lives, while humans now must suffer with long term diseases or damage to their bodies. Although some argue that Genetically modified produce is benefiting producers and consumers, I still argue that genetically modified organisms harm animals and

Genetic engineering is already providing a more stable solution for agricultural production in the economy to stand on. In nine years (i.e. 1996-2005), profits from genetically modified crops were twenty-seven billion dollars. Those twenty-seven billion dollars were not just in the United States or countries like it, but the profits almost split half and half between first and third world countries (O'Neill 19). In India, for example, cotton yields have jumped to one hundred-fifty percent from the use of genetically modified crops, vastly increasing the farmers’ profits (19). The planting of these crops can really help farmers know what they are going to make every year and plan accordingly. Also, helping the farmers’ expenses is the lack of chemical pesticides needed on the crops and reducing time spent using the pricey traditional breeding methods (Mannion and Morse 749-751). Even if genetically modified crops are not planted in every field, adjoining fields can benefit due to the “halo effect.” The “halo effect” is the ability of pest protection on the genetically modified crops to affect the non-genetically modified crops due to the lack of insects in the genetically modified field (754). Genetically modified crops affect the economy in a positive way and should be seen as a smart

The human body is not designed to handle all the toxins that are put into GMO products, and as consumers, we should be informed of the potential harm we are putting into our bodies. Helke Ferrie, in his article “Evidence Grows of Harmful Effects of GMOs on Human Health” states, “…all modern human diseases are being caused by environmental toxins of our own making” (12), on the contrary, in the journal “GMOs – A solution or a Problem”, Mark Lynas claims that “… there has never been a single sustained health concern [caused by GMOs]” (132). Ferrie mentions multiple studies where GMOs have proven to “…increase the incidence of cancer, diabetes, hormone disruption, neurological, immunological and other metabolic disorders” (12). After mass amounts of research have been conducted to prove the dangers of GMOs, proof that has been gathered of the detriments genetically modified organisms bring to the human liver; researchers conclude, “… anything that upsets the liver must be… exceedingly

What is genetically modified (GM) food? These are foods whose DNA have been artificially altered in some way to produce foods with unique qualities not found in nature. For example, onions that don’t make you cry when they are cut. Whenever you go to the grocery store or eat a restaurant, chances are you’re eating GM food without even knowing it. It’s in the ingredients we buy and fed to the animals we get our food from. What you may also be unaware of are the health and safety concerns, along with the lack of labeling identifying GM products. What’s more disconcerting is GM crops have the potential to change our ecosystem forever. This is a social issue that affects us all, because we all have to eat.

The World Health Organization (WHO) defines genetically modified foods as: “foods [that are] derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally, e.g. through the introduction of a gene from a different organism” (WHO, year). GM foods are constructed and distributed because there is some perceived advantage either to the producer or consumer. For a GM food to be of theoretical benefit to the consumer and society as a whole, it should: increase crop yields due to the introduced resistance to pests and disease, enhance the nutritional

Plant biologist Jonathan R. Latham believes that genetically modified organisms should have never left the lab because it's bringing concerns to him and the public of its potential risks. He mentions may concern or risk, one concern that he brings up is plants that contain their own insecticides. Which will include crops like “maize, cotton and soybeans” (Latham. Par. 9), which are called Bt plants. Bt plants are bug-fighting plants that were spread by moving some genes “from the bacterium Bacillus thuringiensis” (Latham. Par. 9). The people who make Bt believe that its toxins are inserted specific and safe, but there's a reason why people are doubtful about the safety and specificity. Another concern that the public has is insecticides,

It’s been debated many times about GMO’s negative impact on the environment. The introduction of GMO’s has been exposed to many ecosystems throughout world, bringing a wide concern towards the impact of it. “GM crops are commercially available and planted on more than 40 million hectares across six continents” (FAO). “Activists, worried about GMOs being released into the biosphere, have destroyed test plots in at least four continents. (FAO). Another big concern about GMO’s negative impact upon the environment is that the pollen from GM crops, and trees can contaminate nearby crops and wild plants. Varieties of corn in Mexico have been found to have some contamination with in it, along with many others. This can cause many major changes to varieties types of crops out there, not just corn itself. It alters the DNA within the crop causing them to grow differently.

Recently, there has been a huge uprise in reports from all over the world of new diseases that have affected much of the population today. Diseases such as obesity, Alzheimer’s, Celiac Disease, Attention Deficit Hyperactivity Disorder (ADHD), and so much more have been on the rise. Researchers have suspected the culprit of these diseases to be our food. Along with the diseases, Genetically Modified Organisms (GMO) has also been on the rise. The more poor food we eat, the greater the potential harm to our health. One of the poor foods we consume is GMO: the altering of genes in food to produce desirable effects. These effects can range from an improvement in nutritional value, texture, flavor, and a longer shelf life. These

Meanwhile, a growing body of evidence connects GMOs with health problems, environmental damage and violation of farmers’ and consumers’ rights.

In a study explained by Stephen Lendman from Global Research, rats ate Monsanto 863 Bt Corn (one of their most famous GMO products) for 90 days. The results showed that the rats inherited multiple reactions that are associated with the body’s response to “allergies, infections, toxins, diseases like cancer, anemia and blood pressure problems” (Lendman).

Most public concern has been focused on human health and safety regarding the use and consumption of these foods, but potential environmental impacts are important to consider as well. Many varieties of genetically engineered crops are intended to decrease the need for chemical pesticides and fertilizers, but the scope of environmental impacts does not stop at chemical usage. Common concerns about GM crops include the effects of cross-pollination, so-called “genetic contamination,” and the escape of GM crops from cultivation and their interactions with native species. Conversely, the environmental benefits of GM crops range from reducing dependence on chemical pesticides to the ability to treat polluted soils with bioremediating plants (Ford, 2004).

“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.

Many people today are often amazed by the amount of nutrition and health information required for humans. The constant stream of genetic modification of food can be confusing. Genetically modified (GM) foods are plants and animals that have had their genetic makeup artificially altered by scientists to make them grow faster, taste better, last longer and to provide more nutrients. Scientists make these alternations by transferring genes from one organism into another in order to change the condition or character of the receiving organism. This process is known as biotechnology or genetic engineering (GE), and it has revolutionized the way that agriculture is practiced in many parts of the world. Researchers are now able to use GE

Much of the public concern surrounding the safety of GMOs stems from the process of actually creating them. This is admittedly not a natural process, which is a surefire way to raise critic’s eyebrows in doubting their safety. However, there is no evidence that supports these myths. The Committee on Genetically Engineered Crops, The National Academy of Science, and the Board on Agriculture and Natural Recourses all agree after extensive testing and observation that there is no additional harm in the consumption of GMO food. The research conducted in animal studies, as well as chemical analysis of the crops, show no indication that GMOs are negatively affecting human health. The next allegation hurled at GMOs is that they may have