Gmo Vs Organic 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.

Genetic modified organisms, or GMOs, are living organisms that, through the genetic engineering process, have been altered to withstand certain chemicals and increase the nutritional value of the product. In fact, the majority of the foods found at the grocery store are genetically altered. Genetic modification is becoming increasingly popular on farms throughout the United States and moving into other parts of the world due to their increasing yield capabilities and pest and weed control. However, this has been, and continues to be, an extremely controversial topic of discussion in the world of agriculture and biotechnology, as well as health food critics, because of potential environmental and health risks.

The state of the American Health in the U.S has become an increasing concern of many Americans. An article entitled “11 Facts about American Eating Habits,” addresses the state of food in the U.S by stating, “Healthiness of the food we eat decreases by 1.7 percent for every hour that passes in the day.” Experts and scientists in the U.S has raised questions about regarding the different ways food is now being produced. While individuals are usually not aware of the ingredients that food contains, many people continue to have unhealthy eating habits. In the past few decades, food production has included numerous artificial ingredients that are said to be the cause of various health problems. Various artificial ingredients that are commonly

However, according to Dr. Ruth MacDonald (2014), former USDA Undersecretary and Professor and Chair of the Department of Food Science and Human Nutrition at Iowa State University, and author of “Genetically Modified Organisms (GMOs) Explained,” there is very little evidence showing major differences in the nutritional value of organic and conventional foods. According to Dr. MacDonald, both are good sources of

Next, the authors write about how food has been modified throughout the years. They use the example of “cultivated rice, wheat, corn, soy, potatoes, and tomatoes have very little in common with their ancestors.” They use this example to go on to reveal that genetically modifying foods is nothing more than hybridization, or the mating of different plants of the same species to integrate the desired traits from several different varieties into a leading variety. The authors use the example of the tomato and how it is commonly bred with wild tomatoes to make the plant more resistant to pathogens, nematodes, and fungi while eradicating any unwanted traits from the wild plant such as toxins. This example, as a whole is a brilliant use of ethos. It displays that genetically modified foods are healthy and safe because it compares this new technology to a technique that has been done for thousands of years that has never been thought of as dangerous. More importantly, this comparison shows that the authors are credible and that they use their evidence wisely and correctly.

“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 food processed in the United States., and gGenetic modification of crops is extremely common on classic Minnesotan farm plants, such as, corn and soybeans. They can also be found in papaya and zucchini, even animals such as cows and pig. 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 a genetic modification really is, or that the idea has been around for many years. GMOs are used to control pests and weeds. As the opposite of Non-GMO farming, this is accomplished by changing the genetic makeup of the plant, by using new technologies and techniques that allow for the use of specific chemicals.

A new kind of foods called the genetically modified foods has been creating a quiet revolution in the American market for the past several years. Scientists are able to produce these new foods by transferring genes from one organism into another across species boundaries. This new technique has been developed to improve the shelf life, nutritional content, flavor, color, and texture of foods. Since 1994, about 45 genetically modified foods such as tomato, corn, soybeans, canola, and potatoes have been marketed in the United States. About two-thirds of foods that are processed in U.S. contain genetically modified ingredients. So, we the people are consuming these foods without realizing the fact that they are not produced naturally.

The genetic engineering of foods has, in one sense, been in existence for hundreds of years. The first time Gregor Mendel bred different varieties of pea plants to observe the various traits present in their offspring, the concept was born. Today, genetic engineering has developed into one of the most complex and advanced fields of scientific thinking, all the while provoking many questions and acquiring many opponents along the way. While there are compelling arguments presented for each side of the issue, the simple fact is that genetically modified (GM) foods are a reality, especially in the United States, as they are already present in many products that are consumed on a daily

The term GMO (Genetically Modified Organism) makes many urban mothers fret in fear. While the word organic causes GMO farmers to huff and puff. These two stubborn, hard headed groups of people are constantly trying to fight for their side of righteousness. When taking a closer look at both, the ideas they have can often change. While there are many discrepancies among whether GMO or organic foods are better, the two are more alike than most people think.

Eating one of these foods could result in massive collateral damage. That produces new toxins, allergens, carcinogens, and nutritional deficiencies. Not only do GMOs harm people, but also the organisms and the environment. A third reason GMO’s shouldn’t be used in foods is because they cause the overuse of herbicides. Also in “10 Reasons to Avoid GMO’s,” it says, “GMOs increase herbicide use.” Between 1996 and 2008, farmers sprayed an extra 383 million of herbicide. The overuse of herbicides results in weeds that are resistant to the chemical. That results in the use of even more herbicides. This causes harm to the environment and causes GMO foods to have higher residues of toxic herbicides. A final reason GMOs shouldn’t be used in foods is because they could make the original species go extinct. Once GMOs are used in a food, that organism might reproduce with the original species. Say that a genetically modified cow reproduces with a normal cow, then that cow reproduces, and eventually a normal cow that we have today won’t exist. It will just be the genetically modified one. That’s how GMOs cause species to go extinct. Although some people think that GMOs are perfectly fine, I think that they harm the environment and shouldn’t be used in foods. They are harmful to people and not much good comes from

“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

In this brief, the reader will see how organic and genetically modified organisms are viewed and interpreted. They will see the “facts” about the genetically modified organisms and organic organism, and how producers and consumers view this. The reader will be able to understand what is actually happening to genetically modified organisms and organic organisms during the production and when it is getting processed. They will also learn about certified organic and the USDA organic and how each one is determined in the production. Everybody has an opinion about organic and GMO and believes which ones are better. The reader of this paper will also learn the differences between organic and GMOs and the pros and cons of each of them. After reading this paper the reader will be educated on what to buy at the grocery store between organic and GMO. Organic and GMO will always be a topic that has controversy.

I 've never heard of the term genetically modified food before I take this course. Maybe I did, but I just never paid attention to it until now due to lack of interest on the topic. I 've heard of inorganic and organic food all the time though. I thought that farmers or manufacturers apply some sort of chemicals on the product to make them better in inorganic food. So to me, it was not a big of a deal because not only they try to make the product better but I also notice that inorganic food are way cheaper than organic food. Everytime I go to the grocery store, organic food are twice or more expensive than the popular inorganic products. When I heard of genetically modified food(GMF), the first thing that comes to my mind is mutated food. I did not know that GMF and inorganic products are the same. If I would have not known about GMF right now and somebody ask me if I would eat a GMF, the answer would be a persuasive no. But, now that I know that they are the same, I would not mind at all. According to www.who.int, genetically modified ornanisms is defined as organisms in which the DNA has been altered without mating and/or natural recombination. The technology is often referred to as "biotechnology" or "genetic engineering". It transfers selected genes from organism into another even between nonrelated species. Foods that are made from genetically modified organisms such as plants and vegetables are called genetically modified foods.

The secretary of Agriculture, Dan Glickman, once said “The organic label is a marketing tool it is not a statement about food safety. Nor is ‘organic’ a value judgment about nutrition or quality.” While the greatest feature for stores is to have their very own marketing gimmick, the gimmick being their products are non-genetically modified. Many experiments and tests have been conducted over genetically modified organisms and the answer they keep coming up with is “there is no good evidence that genetic modified itself causes foods to become unhealthy or toxic”, according to Authority of Nutrition. This statement alone takes the marketing gimmicks used against GMO foods down a peg. For years humans have eaten genetically modified foods and have