Genetically Modified Organisms And The Food Supply

1642 Words7 Pages
Science, chemical and big name companies had done hazardous experiments with the consumer’s food without the world’s communities approval and it still continues today. Genetically modified organisms have contaminated the food supply. “A GMO (genetically modified organism) is the result of a laboratory process where genes from the DNA of one species are extracted and artificially forced in the genes of an unrelated plant or animal” (Seeds of Deception). The results have no health benefits, only financial benefits to the companies that produce them. The genetically modified organisms of animals or plants today hurt the environment and are causing health problems in the nation, and even around the world; a promise which made supposedly better…show more content…
For consumers to make a knowledgeable choice about what foods they would like to purchase there must be a truthful marketplace. Because a significant portion of consumers want relevant information about the content of their foods, all foods should contain labeling regarding their content of genetically modified organisms. “Currently, up to 92% of U.S. corn is genetically engineered (GE), as are 94% of soybeans and 94% of cotton (cottonseed oil is often used in food products). It has been estimated that upwards of 75% of processed foods on supermarket shelves – from soda to soup, crackers to condiments – contain genetically engineered ingredients” (About GE Foods). This includes cereal, bread, alfalfa, corn, soy, aspartame, papayas, pizza, dairy products and a lot more processed genetically engineered foods. Since there are no laws which state these ingredients must be labeled as genetically modified, consumers who buy the product are unlikely to know that they are consuming genetically modified ingredients. Crops, like soybean, cotton, corn and other products that are genetically engineered build up resistance to herbicides. An herbicide is a chemical that kills unwanted weeds. The weeds then become immune to that herbicide and create superweeds, the same way antibiotics create supergerms. This means that commercial farmers have to use even more toxic herbicides on their crops. The whole process repeats
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