The Kitchen : A Scientist 's View Of Genetically Modified Foods

Whether Americans realize it or not, most of them consume genetically modified organisms every time they eat a snack or a meal. According to Robin Mather’s article “The Threats from Genetically Modified Foods”, “you’re eating genetically modified foods almost daily unless you grow all of the food or always buy organic” (Mather). This can be a scary thought for those who know about the numerous effects of GMOs or those who didn’t know what was in the food they’ve been ingesting for years. When Nielsen selected 1,200 Americans for a survey on GMOs for The Wall Street Journal, “61% of consumers had heard of GMOs and nearly half of those people said they avoid eating them” (Gasparro). The only difficulty with avoiding genetically modified organisms is that they make up approximately eighty percent of the ingredients used in processed foods that put together most of the regular American diet (Gasparro). The reason that genetically modified organisms are in most processed foods is because most processed foods contain corn or high fructose corn syrup that comes from genetically modified corn plants. Of all the corn, soybeans, sugar beet, and canola crops grown in the United States, over ninety percent of those crops are grown from genetically altered seeds (Gasparro). Ever since 1996, when genetically modified plants were first commercially grown for the public, the use of genetically modified seeds has been on a sharp increase (Charman). Although the use of genetically modified

Genetically Modified Organisms or Genetically Modified Foods are organisms whose genome has been changed in order to favor certain physiological traits (Diaz 1). GMOs can be created by two different processes: Recombinant DNA technology (the insertion of genes from another organism) or reproductive cloning (the complete replacement of a cell’s nucleus with that of another organism, which is responsible for the creation of cloned organisms such a Dolly, a sheep cloned back in 2016). When referring to

Genetically Modified Organism (GMO) is organism that has been altered to become more congenial to their surroundings. The engineering of these organisms is a process in which genes of the original organism are manipulated and inoculated with other genes, which leads to the production of traits that is naturally foreign to the organism. However, There is an immense deal of controversy involving GMOs, because of the belief of their unnaturalness and possible abnormalities, such as it capable noxious toxins and allergens. Studies though, show that genetically modified organisms increase crop yields and are beneficial to the environment in terms of increasing production and reducing harmful pesticides.

A genetically modified organism is a plant, animal, or any other organism whose genetic composition has been modified by recombining extracted genes from the DNA of one species and placed into the genes of an unrelated organism. According to many scientists there is little research and investigations done to support the idea that GMO’s are safe to eat but do pose a threat to the crops. Genetically engineered foods are still new and are advancing, this may show different results in health effects of GMO’s in the future. With more research into the topic of GMO’s we will be able to see the different effects that GMO’s have and better understand if we should be consuming them or not.

Genetically modified organisms or GMOs are organisms whose genes have been changed by methods of genetic engineering, so that the DNA is altered. GMOs were introduced to food industries in the late 1900’s. These industries has seen no evidence on why these foods should not be eaten. Therefore, these genetically modified organisms are safe to eat. In today’s society almost all our foods are genetically modified. GMOs are often used on foods that are originally different from what people are used to. For example, wild bananas are full of seeds that make it impossible to eat. Therefore, scientist modify these foods making them match the consumer's needs and taste.

Genetically modified organism or GMO, while a genetic marvel that has the capability to advance our scientific knowledge also brings fear into people’s hearts and minds whenever mentioned in the media. For years its usage and dangers have been hotly debated within the science community and the general public. It seems that a good portion of the nation’s population are afraid of GMOs, and unfortunately many people that are anti- GMO are very under informed in what or how GMO is created. According to World Health Organization (WHO), genetically modified organisms are animals, plants, or prokaryotes in which their DNA is altered in a way that does not occur naturally by mating or natural recombination.1 By this definition, the only difference between GMO and naturally occurring organisms is one is made in a laboratory while the other is created through a natural process like mating. The process in which a GMO is produced, strictly speaking, is very simple. There are only three things needed to accomplish a modified organism and these are: the insert gene, target species, and vector(HudsonAlpha)2. To initiate the process, the insert gene must be cut and isolated through restriction enzymes, then transferred to the target gene, thereby becoming the vector2.

Thesis: Genetically Modified Foods are a large part of our agricultural society and pose potential health risks.

A genetically modified organism (GMO, also known as a genetically engineered organism) is defined as “any living organism whose genetic material has been altered using genetic engineering

Genetic Engineering has been around since the 1970’s, but the process has become more complicated and ambiguous over time. A genetically modified organism, or GMO, is a plant, animal, or microorganism that has been produced to overcome any natural restrictions (Happiness). It encompasses eradicating the DNA, manipulating it, and then reinserting it into the original or alternative organism (Executive). Although GMO’s have some benefits, their harmful effects are far more extensive.

This paper explores the history, uses, advantages, and disadvantages of genetically modified organisms (GMOs). All of the examples exhibited explore different aspects of GMOs found in recent research. From growing GMO crops to the health factors of eating GMO crops, this investigation illustrates vital information to form one’s own opinion on GMO use. Most farmers are in support of GMO crops because they are produced quickly and in large quantities. Some consumers are in support of GMO crops because they are fairly inexpensive and can have desirable traits such as long shelf life. However, will the low price of GMO crops outweigh the possible diseases that GMO crops can cause to the human body or the negative environmental consequences? Another issue is the fact that Americans usually do not know what they are consuming due to lax labeling requirements. The food industry is rapidly changing with the addition of technology. GMOs are just one example of biotechnology being brought to the table. Keywords: Genetically modified organisms, GMO crops, health, consumers, environmental, biotechnology

The World Health Organization defines genetically modified organisms as “Organisms (plants, animals or microorganisms) in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination. It allows selected individual genes to be transferred from one organism into another, also between nonrelated species.”(WHO)

The World Health Organization (WHO) defines genetically modified organisms (GMOs) as “organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally”.

“Our technological powers increase, but the side effects and potential hazards also escalate.” Alvin Toffler. In the 1980s, a new science field was developed called Genetic Modification (GM) or Genetic Engineering for uncountable purposes. One of the applications was to create food crops that are altered in a way to be beneficial to the producer or the consumer. Genetically modified foods could be defined as foods derived from organisms which their genetic material has been altered in a way that does not naturally occur, through the insertion of a gene form a different organism. Genetic modification techniques permits the introduction of new traits and provides better control over the desired traits than the previously used methods like selective breeding. The first commercial sale product of GM food was in 1994, while the biggest marks for GM crops are soybeans, maize and oilseed rape. Nowadays, the determined value of the foods managed in the United States which holds at least one genetically modified ingredient is 70%. The release of genetically modified foods in markets has triggered a debate around the world, where proponents believe that it holds many promising benefits, while opponents are worried about its negative impacts on the environment and the health of human beings.

Genetic modification (GM) is the use of modern biotechnology techniques to change the genes of an organism, such as a plant or animal. GMO’s are developed by identifying the desired trait (such as disease resistance) in nature. The gene for the trait is then transferred into the plant seed, the plant is tested to ensure that it is safe for people, animals, and the environment and then after years of testing and approvals from governments the seed are made available to farmers. Genes can come from other plants, animals, bacteria and viruses.

A genetically modified organism (GMO) is any organism whose genetic material has been altered using genetic engineering techniques.