The Potencial Benefits and Problems of GM Food
The Potential Benefits and Problems of Genetically Modified Food
Every time we go to the supermarket or any grocery store, we do not know whether the vegetables, fruits or even meats being sold are genetically modified. To make this situation worse, most consumers do not pay much attention to what they are eating when they are actually devouring genetically engineered food. Despite this ignorance, more and more people, including researchers, are becoming aware of the impact of genetically modified food, and the debate over the issue of whether genetic engineering should be stopped from modifying organisms never ceases. This essay will discuss what genetically modified (GM) food is, and the benefits and problems of genetically modified food.
In molecular biology, genetic engineering may be defined as "the direct manipulation of genes for practical purposes" (Campbell & Reece, 2005, p. 384). In other words, genetically modified organisms have specific changes in their own genome, mainly by the process of introducing foreign genes or DNA into the cells. According to Karp (2007), organisms that have been genetically engineered are scientifically called "transgenic organisms", which are more commonly known as "genetically modified organisms".
According to a statistic from the Institute for Responsible Technology (2007), 91% of soy, 85% of corn, and 80% of canola sold in the U.S. are genetically modified. In fact, analysts estimate that 60% to 75% of processed food commonly found in supermarkets and restaurants are genetically engineered. Genetically modified food is a good way to produce huge amounts of food in a short time period and with less money. Equally important, people can cultivate this type of food in areas where it is difficult to grow crops because of low soil quality and lack of water for irrigation. It is certainly true that genetic modification is a good way to produce many types of seeds that have higher resistance to many well-known food diseases.
Every time we go to the supermarket or any grocery store, we do not know whether the vegetables, fruits or even meats being sold are genetically modified. To make this situation worse, most consumers do not pay much attention to what they are eating when they are actually devouring genetically engineered food. Despite this ignorance, more and more people, including researchers, are becoming aware of the impact of genetically modified food, and the debate over the issue of whether genetic engineering should be stopped from modifying organisms never ceases. This essay will discuss what genetically modified (GM) food is, and the benefits and problems of genetically modified food.
In molecular biology, genetic engineering may be defined as "the direct manipulation of genes for practical purposes" (Campbell & Reece, 2005, p. 384). In other words, genetically modified organisms have specific changes in their own genome, mainly by the process of introducing foreign genes or DNA into the cells. According to Karp (2007), organisms that have been genetically engineered are scientifically called "transgenic organisms", which are more commonly known as "genetically modified organisms".
According to a statistic from the Institute for Responsible Technology (2007), 91% of soy, 85% of corn, and 80% of canola sold in the U.S. are genetically modified. In fact, analysts estimate that 60% to 75% of processed food commonly found in supermarkets and restaurants are genetically engineered. Genetically modified food is a good way to produce huge amounts of food in a short time period and with less money. Equally important, people can cultivate this type of food in areas where it is difficult to grow crops because of low soil quality and lack of water for irrigation. It is certainly true that genetic modification is a good way to produce many types of seeds that have higher resistance to many well-known food diseases.
References: Campbell, N. A. & Reece, J. B. (2005). Biology. San Francisco: Pearson Education, Inc. Karp, G. (2008). Cell and molecular biology: International student version. Michigan: John Wiley & Sons Inc. Meziani, G. & Warwick, H. (2002). Seeds of doubt. U.K: Soil Association. Retrieved Sept, 22, 2013, from http://www.soilassociation.org/Whyorganic/GM/Reports/tabid/390/Default.aspx Padgette, S. R. (1996). The composition of glyphosate-tolerant soybean seeds is equivalent to that of conventional soybeans. 126(4). Retrieved from PubMed Database. Smith, J. M. (2005). Genetically modified corn study reveals health damage and cover-up. Retrieved Sept, 22, 2013, from http://www.seedsofdeception.com/Public/Newsletter/June05GMCornHealthDangerExposed/index.cfm