Eliminating Genetically Modified Foods
Becca Harris
Writing 101
Position Paper
Eliminating Genetically Modified Food at PLU What comes to mind when reading the words genetic modification or Bacillus thurigiensis (abbreviated Bt)? I envision laboratories and science experiments, when in reality these words are related to the food we eat every day. What most Americans do not know is the threat that genetically modified food presents to our communities. PLU should do everything in its power to ensure that its students and faculty members are not exposed to genetically modified foods and crops that have been “protected” through the usage of Bt that has been artificially incorporated into crops, at least while eating on campus. We also need to educate those individuals about the truths of genetic modification and how it can potentially harm the lives of our generation and those to come. After all, PLU’s slogan is “educating for lives of thoughtful inquiry, service, leadership and care – for other people for their communities and for the earth.” If we can raise awareness of genetic modification on campus, we can help spread the importance of eliminating it to the rest of our community. Researchers have recently found that genetically modified foods have more baggage than advertised, baggage such as the risk of formation of allergies, exposure to toxins in herbicides, and a significant reduction in nutritional value. The genetic modification of crops began in the 1980s and has been growing in popularity ever since. In 1994, researchers successfully genetically modified tomatoes for human consumption. The genetic modification involved deleting a gene which produced the enzyme polygalacturonase which helps in fruit softening. This meant that the tomatoes could ripen on the vine but not spoil by the time they reached the store (“Tomatoes”). Tomatoes are no longer genetically modified, but are instead made to postpone ripening when the green tomato is picked; they are then taken to a
Writing 101
Position Paper
Eliminating Genetically Modified Food at PLU What comes to mind when reading the words genetic modification or Bacillus thurigiensis (abbreviated Bt)? I envision laboratories and science experiments, when in reality these words are related to the food we eat every day. What most Americans do not know is the threat that genetically modified food presents to our communities. PLU should do everything in its power to ensure that its students and faculty members are not exposed to genetically modified foods and crops that have been “protected” through the usage of Bt that has been artificially incorporated into crops, at least while eating on campus. We also need to educate those individuals about the truths of genetic modification and how it can potentially harm the lives of our generation and those to come. After all, PLU’s slogan is “educating for lives of thoughtful inquiry, service, leadership and care – for other people for their communities and for the earth.” If we can raise awareness of genetic modification on campus, we can help spread the importance of eliminating it to the rest of our community. Researchers have recently found that genetically modified foods have more baggage than advertised, baggage such as the risk of formation of allergies, exposure to toxins in herbicides, and a significant reduction in nutritional value. The genetic modification of crops began in the 1980s and has been growing in popularity ever since. In 1994, researchers successfully genetically modified tomatoes for human consumption. The genetic modification involved deleting a gene which produced the enzyme polygalacturonase which helps in fruit softening. This meant that the tomatoes could ripen on the vine but not spoil by the time they reached the store (“Tomatoes”). Tomatoes are no longer genetically modified, but are instead made to postpone ripening when the green tomato is picked; they are then taken to a
Cited: Cranshaw, W.S. "Bacillus Thuringiensis." Colorado State University Extension. Dec. 2008. Web. 23 Mar "Genetically Modified Food." 20 Mar. 2012. Web. 23 Mar. 2012. <http://en.wikipedia.org/wiki/Genetically_modified_food>. "Prevalence of Food Allergies in Today 's World." 23 Mar. 2012. Web. 23 Mar. 2012. <http://allergicchild.com/prevalence.html> "Tomatoes." GMO Compass. 27 Nov. 2006. Web. 17 Apr. 2012. <http://www.gmo- compass.org/eng/grocery_shopping/fruit_vegetables/15.genetically_modified_tomatoes.html>.