Genetically Modified Organisms ( Gmos )

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“Between 1996 and 2008, US farmers sprayed an extra 383 million pounds of herbicide on GMOs” (Smith). For more than 20 years GMOs have been produced and placed on store shelves; there are many recognized and uncertain hazards that may affect the health of humans and the environment (Ehrenberg). Genetically modified organisms (GMOs), although they provide many benefits to the economy and food supply, are associated with numerous environmental implications; there is a noticeable increase of food allergies, mental and physical illnesses, and disorders in recent years since the introduction of GMOs. Multiple solutions have been proposed by the public, health professionals and agencies, as well as nonprofit groups, suggesting the labeling of these genetically modified organisms, or increasing the government oversight on GMOs.
The issue regarding genetically modified organisms is a long lasting problem that has become more apparent within the last decade. According to the Grocery Manufacturers
Association, “Foods containing GMOs have been on the market since the 1990s.… Genetic engineering is involved in more than two-thirds of foods sold in the United States,” (qtd in Ehrenberg). There are countless examples of foods in the U.S. that are dominantly genetically modified organisms. Specifically, Monsanto (an agriculture corporation) introduced a genetically engineered strain of corn to the market in the late 1990’s that contained a specific protein that was previously sprayed on
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