Genetically modified food
GMO foods are such an embedded part of our food system these days, but it’s not difficult to think back to a time when food was simpler and healthier. How did we get to the point that genetically modified organisms infiltrate so much of what we eat? Genetically modified foods (or GM foods) are foods produced from organisms that have had specific changes introduced into their DNA using the methods of genetic engineering. These techniques have allowed for the introduction of new crop traits as well as a far greater control over a food's genetic structure. The introduction of genetically modified food has created both benefits and conflicts among people.
The idea of producing food with desirable qualities paved the way for the development of genetically modified food worldwide. Scientists were able to isolate genes with favourable traits and insert them in crops to produce food that can resist drought, insects, pesticides and even is more nutritious. It started by developing a tomato with a longer shelf life in 1994 called Flavr Savr. But then, it was found that consumption of this engineered tomato caused stomach lesions in rats, thus, raising issues about the safety of genetically modified food in general. Since then, the debate raise on the disadvantages of consumption of genetically modified food. Below are just some examples of the long list of disadvantages of such practice;
1. The safety of such products is not verified yet, in fact, we are the lab rats to test the safety of such technology.
This is sad but true. In fact, genetically engineered food is being consumed daily with no thorough research of its potential threats on human health.
2. Genetically modified ingredients can cause cancer.
A consultant histopathologest at Aberdeen Royal Infirmary, Dr Stanley Ewen, raised the concern that food and water contaminated with genetically engineered material could increase the growth of malignant tumours upon contact with humans. Later, other studies
The idea of producing food with desirable qualities paved the way for the development of genetically modified food worldwide. Scientists were able to isolate genes with favourable traits and insert them in crops to produce food that can resist drought, insects, pesticides and even is more nutritious. It started by developing a tomato with a longer shelf life in 1994 called Flavr Savr. But then, it was found that consumption of this engineered tomato caused stomach lesions in rats, thus, raising issues about the safety of genetically modified food in general. Since then, the debate raise on the disadvantages of consumption of genetically modified food. Below are just some examples of the long list of disadvantages of such practice;
1. The safety of such products is not verified yet, in fact, we are the lab rats to test the safety of such technology.
This is sad but true. In fact, genetically engineered food is being consumed daily with no thorough research of its potential threats on human health.
2. Genetically modified ingredients can cause cancer.
A consultant histopathologest at Aberdeen Royal Infirmary, Dr Stanley Ewen, raised the concern that food and water contaminated with genetically engineered material could increase the growth of malignant tumours upon contact with humans. Later, other studies