Future of Food
“The Future of Food”
In the passed couple of decades, the foods we deem to be natural or of the Earth are instead Genetically Engineered. The term Genetically Engineered does not mean that the entire vegetable or food is fake but rather means that there is at least one genetically modified ingredient in the food that is sold all over stores, which raises a great health concern for many people. In the feature production of the documentary known as The Future of Food looks at how modern day technology has changed the food we consume and the effects it can have on our health. In watching this film about all the advancements that science has come to in the world with the food being eaten everyday, both the positive and negative effects of all those technological changes, its only right to think of the countries that barely have enough food in general or the people who are losing their livelihoods because of the advancements created by science in first world countries. A first world country like the United States has not only a great amount but also lots of variety of nutrition; however, even this is still not enough to “satisfy” such a wealthy nation because steps are still being taken to continue to “improve” nature. Projects were done that helped produce corn in all kinds of different colors and creating bigger than normal sized strawberries. A question seems to arise, is all this technological advancement necessary? Are we as a society taking unnecessary measures to “fix” something that is natural and worked since the beginning of time?
In the medical world, many health problems have been examined where food and nutrition were identified as partial contributors to the problem. This film helped in explaining how enzymes are used to knick corn DNA and how foreign DNA was then presented into the corn cell walls. Consuming the genetically modified corn caused allergic reactions and stirred a health concern about labeling genetically modified foods. In my particular
In the passed couple of decades, the foods we deem to be natural or of the Earth are instead Genetically Engineered. The term Genetically Engineered does not mean that the entire vegetable or food is fake but rather means that there is at least one genetically modified ingredient in the food that is sold all over stores, which raises a great health concern for many people. In the feature production of the documentary known as The Future of Food looks at how modern day technology has changed the food we consume and the effects it can have on our health. In watching this film about all the advancements that science has come to in the world with the food being eaten everyday, both the positive and negative effects of all those technological changes, its only right to think of the countries that barely have enough food in general or the people who are losing their livelihoods because of the advancements created by science in first world countries. A first world country like the United States has not only a great amount but also lots of variety of nutrition; however, even this is still not enough to “satisfy” such a wealthy nation because steps are still being taken to continue to “improve” nature. Projects were done that helped produce corn in all kinds of different colors and creating bigger than normal sized strawberries. A question seems to arise, is all this technological advancement necessary? Are we as a society taking unnecessary measures to “fix” something that is natural and worked since the beginning of time?
In the medical world, many health problems have been examined where food and nutrition were identified as partial contributors to the problem. This film helped in explaining how enzymes are used to knick corn DNA and how foreign DNA was then presented into the corn cell walls. Consuming the genetically modified corn caused allergic reactions and stirred a health concern about labeling genetically modified foods. In my particular