Is Gmo Harmful Or Harmful

GM foods are in the middle of many controversial issues; primarily these are addressed by conflicts over the relative pros and cons of GM foods. Major biotech companies like ‘Monsanto ' and ‘Cargill ' are promoting GM foods by focusing only on their beneficial aspects, giving least importance to their negative effects on safety, environment and biodiversity. On the other hand, governmental regulators and nongovernmental organizations, along with some scientists, are strictly opposing this type of blind promotion of GM food by enlightening the people on their negative effects The controversies associated with GM foods include issues such as safety, environmental benefits and risks, biodiversity, and ethical and social considerations.GM foods are implicated for adverse human health risks like people being allergic to it, environmental hazards such as development of super weeds, and pesticide and antibiotic resistance in disease causing organisms. On the other

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 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

There is a lot of controversy surrounding the use of genetic modification in foods grown for human consumption. Many opponents suggest that genetically modified (GM) foods can affect human growth and development, increase allergic reactions in persons with allergy sensitivity or cause allergies to develop in healthy people. Proponents of using genetically modified organisms to alter and improve foods claim that there are no health risks to humans and that GM foods are subjected to stricter guidelines and testing than “naturally” grown food. They also claim that genetic modification of food is necessary to produce more drought tolerant, insect and disease resistant crops that can sustain the earth’s growing human population. A recent survey conducted suggests that public opinion is evenly divided on whether or not GMOs should be used in foods for human consumption. This paper looks to discuss the pros and cons of GMOs in food and the reported effects, if any, on human growth and development.

There are multitudinous studies that prove biotech companies are developing genetically modified foods to prohibit allergies to mainly gluten. First and foremost, as claimed by Chen Zhang, “GMO is defined as follows by WHO (World Health Organization): “organisms (i.e 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”” (Zhang). It is evident Chen Zhang stems the fact that genetic material is being manipulated from selective breeding, also known as artificial selection. Several people are allergic to gluten, and gluten is made up of rye and barley. Also, it is a main ingredient in wheat. As a compromise, biotech companies have developed gluten-free wheat. As the world-famous scholar Janet Renee explains it, “...biotech companies have received approval to develop gluten-free wheat” (Renee). There have been obvious solutions for the allergy related concerns for GM foods. However, there has been increase in specific allergies, and there has not been any solution to those specific allergens. For example, ¨Of those, only soy is commercially available in genetically modified varieties. But if a person is allergic to conventional soy, s/he will also be allergic to GM soy as it is not different compositionally” (Lim). Later on it also states, The

Introduction/Thesis Genetically modified organisms (GMO) are an organism whose genome has been engineered in the laboratory in order to favor the expression of desired physiological traits or the production of desired biological products according to the Encyclopedia Britannica. In grocery stores in the United States, as much as 70 percent of the processed food may contain genetically modified organisms. The same cannot be said for the European Union, who has much tighter regulations regarding the planting and end use of genetically modified (GM) foods. There is a worldwide debate over the safety and benefit of genetically modified organisms and whether they should be allowed on the dinner table.

With the increased amount of publicity, genetically modified organisms have recently been under harsh scrutiny and criticism. Consumers around the world are concerned whether or not consuming these newly modified organisms have any long term or short term health effects. “An exhaustive new study by the National Academies of Sciences, Engineering, and Medicine, found “no substantiated evidence of a difference in risks to human health between current commercially available genetically engineered (GE) crops and conventionally bred crops,”(Hall). This experiment showed that there are no alarming effects for consumers to worry about when consuming genetically modified crops. Genetically modified crops have been consumed for over twenty years now without causing any increase in health problem in the populations that consume them. These products are some of the most tested and safest agriculture products out there today. All of the testing done on genetically modified crops and their safety is monitored by the Department of Agriculture, the Environmental Protection Agency(EPA), and the Food and Drug Administration(FDA). Across the board with so many different agencies committed to reviewing testing of GMOs these products and organisms are undoubtedly safe

GMO foods can pose a significant allergy risk and since their introduction food allergies in children have spiked. Genetic enhancements often combine proteins not contained in the original organism, which can cause allergic reactions in humans. Some GMOs have built-in qualities that enhance immunity, and by consuming these foods you pose the risk of increasing your resistance to antibiotics. The long term effects of GMO foods have not been studied because the technology isn’t old enough to provide the data at this time. Because of this people are still leery when it comes to GMO

This paper examines the latest evidence on whether genetically modified foods have been proven safe for consumption. Also explored are how people might benefit from genetically modified crops and whether or not food products made from Genetically Modified (GM) crops should be labeled. Another important topic is whether Genetically Modified crops could reduce world hunger. Finally, the effects of environmental effects of planting Genetically Modified crops will be examined.

Creating Genetically modified food is a fairly new practice that started in the 1990s. The newness raises concern over long term health risks that they may cause. Critics believe that the foods contribute to the growth of food allergies among children. According to the Centers for Disease Control and Prevention (CDC) “Food allergies in children under 18 years of age have increased; from 3.4 percent between 1997 and 1999 to 5.1 percent between 2009 and 2011.” although the percentage increase is not proven to be related to GMOs, it is known that cross-breeding plants can cause allergic reactions and create new allergens.

The world is fast changing and with every new day, many things are being introduced to us with the aim of making our lives easier, so I hear. Technology tops that list, closely followed by the availability of fast foods across the world. These fast foods are mainly made from inorganic foods, commonly known as GM foods (genetically modified foods). This does not mean that fast foods are the only type of foods made from GMO (genetically modified organisms). Other foods also like tomatoes, potatoes, corn and various fruits are also as a result of genetic engineering. I shall argue that it is important to label genetically modified foods as not all people support their existence.

“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.

Throughout the United States and the rest of the globe, genetically engineered food products are becoming increasingly used in agricultural and manufactured food goods. Because of the increase of genetically altered foods, an increasing population has become hesitant to accept the products and agriculture derived from genetic engineering. The large increase in genetically engineered foods has proved to have adverse health effects on humans. These health risks are becoming increasingly common as we continue to genetically alter foods. The main health concerns of genetic modification include virus spread, antibiotic resistance, and allergen effects. Genetic modification should stop and organic farming

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

Although GMO can be very beneficial to human lives, it has a very short history and requires many studies to investigate all the unknown health risks and effects on humans. In the past, many research studies showed that GM foods caused many adverse health effects on humans. One of them is causing a significant increase of food allergy reaction cases. According to the Centers for Disease Control and Prevention (“CDC”), food allergies in children under the age of 18 had increased 50% between 1999 and 2011 (qtd.in Colbert). Furthermore, in the mid-1990s, there was direct evidence showing GM foods could cause serious food allergy reactions in humans. Researchers found that a type of genetically modified soybean that was engineered to contain a strain of protein from Brazil nuts caused allergic reactions in people with Brazil nut allergy (Colbert). This result has shown that GM foods have the potential to trigger some hidden allergic reactions when transferring protein from one plant to another during genetic engineering process (Colbert). Because of the consumption of GM foods causing the hidden allergic reactions in humans, the Food and Agriculture Organization of the United Nations (“FAO”) and World Health Organization (“WHO”) required the GM foods to be tested for their ability