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Anti Gmos
Genetically Modified Foods and Organisms and Their Impact on Health and the Environment In the field of molecular biology, genetic engineering is the manipulation of DNA for practical purposes. GMO’s or “Genetically Modified Organisms” are plants and animals that have been created through gene splicing techniques, or Genetic Engineering. Genetically modified plants and animals offer a technologically advanced way to potentially reduce the use of pesticides and herbicides, increase the nutritional context of foods, and even offer the possibility of feeding the worlds starving masses through the cultivation of larger, healthier crops, that are resistant to disease, drought, and natural predators. However, many in the scientific community are wary about possible side effects that may result from tampering with nature so drastically. They argue Genetically Modified Foods should be strictly controlled because they pose a serious risk to human health, and could have a negative impact on other species, as well as the planet. Although scholars have argued that Genetically Modified Foods and Organisms are safe, a careful examination suggests that GMO’s and GMF’s pose a much more serious threat to public health, the economy, the agricultural stability of the world, and ultimately the environment. Advocated of Genetically Modified Organisms argue that the methods and practices of Genetic Modification are nothing new. They make the claim that people have manipulated foods and crops for thousands of years through classic selection methods and other agricultural practices. “The proponents of such technologies claim that bio-engineering of food is absolutely safe and it is similar to what has been happening through traditional agriculture practices.” (Mohajer 113). Experts in the field of Genetic Modification claim that the genetic manipulation of organisms is a safe agricultural technology to use, and it is the latest and most precise technology to date. While advocates


Cited: Freeman David. “Are Engineered Foods Evil?” Scientific American. Volume 309. Issue 3. (2013): pp. 80-85. EBSCO. Web. November 2013. Grover, Jan. “Genetic Engineering is too Dangerous to be Used in Human Foods.” Greenhaven Press. (2008). Opposing Viewpoins In Context. Web. November 2013. Jefferon, Valeria. “An Overview of the Genetically Modified Food Debate.” Greenhaven Press. (2013). Opposing Viewpoints in Context. Web. November 2013. Khan, S.J., Muafia, S. and Salariya, A.M. “Genetically Modified Organisms (GMOS): Food Security or Threat to Food Safety.” Pakistan Journal of Science. Volume 64. Issue 2. (June 2013): pp. 6-12. EBSCO. Web. November 2013. Kouser, Shanzad, and Qalm, Matin. “Genetically Modified Crops and Food Security.” Plos ONE. Volume 8. Issue 6. (June 2013): pp. 1-7. EBSCO. Web. November 2013. Marsa, Linda. “Anti GMO Grass-Root Effort Gains Ground in U.S.” Discover. Volume 34. Issue 3. (April 2013): pp. 42-43. EBSCO. Web. November 2013. “Rifts Emerge in Scientists’ Views on Safety of GMO’S.” African News Service. (November 2013). Opposing Viewpoints in Context. Web. November 2013. Touyz, L. Z. G. “Genetically Modified Foods, Cancer, and Diet: Myths and Reality.” Current Oncology. Volume 20. Number 2. (April 2013): pp.59-61. EBSCO.Web. November 2013. Union of Concerned Scientists. “Genetically Modified Food Could Harm the Environment.” Greenhaven Press. (2013). Opposing Viewpoints in Context. Web. November 2013.
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