Genetically Engineered Foods
Introduction (section I)
Generally, genetically engineered foods are produced through genetic modification of crops. Under this technological advancement, some of the foods that the world has acquired include Flavr Savr Tomato from California in 1994. Currently, genetic modification has received massive expansion in almost every food production. The gene products that are developed can then be fed to animals and the product thus affects the dairy products and the meat.
Scientists and economists have a positive motive when they campaign and advocate for genetically engineered foods. To begin with, the global population is on the increase. There is a massive third world hunger and the World Health Organization estimates that the in every 2 seconds, a child dies due to starvation. In addition, under and mal-nourishment are still lingering concerns in the world. This technology promises to offer solution to most of these concerns. These plants are able to survive harsh conditions (Lang & Hallman, 2005). For instance, they are pest resistant; tolerate herbicide, high levels of disease resistance, cold and drought resistant. In addition, they have nutritious benefits and the technology has been used in some extent to develop edible vaccines that can be obtained from potatoes and tomatoes.
A mention of genetically engineered foods results to a massive debate. In most cases the debates are misleading and have inadequate information on the issue. The genetically modified foods are developed through thorough scientific methods including tests on the effects. With the demand in food constantly rising, genetically modified foods are more helpful although there is need to control their production and consumption for the sake of the environment and human health.
The real and scientific proven harmful effects of genetically modified foods (section II)
While these foods have massive benefits, there is a lingering controversy. Farmers, biotechnology companies, governmental regulators, consumers, scientists and non-government organizations at times engage in conflicts over the safety of the food to these foods. Due to this, there are situations that the public may be fed with entirely wrong information about the genetically engineered foods. Discussed below are some of the possible side effects of genetically engineered foods.
With genetically engineered foods, there are two kinds of risks that exist. The first is environmental hazards. In this, there have been reports of unintended harm some organisms. An example is the death of butterfly caterpillars due to pollen from B.t Corn. Reports also have it that there are chances of genes being transferred to non-target species. Further still, there are chances that the effectiveness of pesticides is bound to reduce (Harris, 2004). From the environmental hazards, there are also risks on human health. The first effect of this food can be allergen responses by the body. This can be accredited by the fact that many children develop allergic responses to peanuts. Therefore, when a new food product is introduced, the possibility of this to happen will be magnified. The second risk on human health is generally a worry that people have. Some scientists hold the view that introduction of these foods may have negative and otherwise unexpected outcomes on human health. This worry stems from a study that involved genetically modified potatoes that caused differences in the intestines of rats used in an experiment according to Lancet. With such, there is therefore great need to ensure that there are no loose ends left in this practice.
Misconceptions and baseless criticism of genetically modified foods (section III)
Arguments on genetically engineered foods have claimed that food derived through genetically modification pose a much greater risk than conventional food. However, it is rather surprising to observe that there are actually no reports that have presented on the ill effects due to consumption of this food products. This leaves it clear therefore that the food is safe just as the other food only that this requires a well organized regulatory structure. However, this is different from some of the articles in the internet and others in print that communicate entirely wrong information on genetically modified foods.
For instance, in The Omnivore’s Dilemma, the writer makes it appear as if the scientists did little research before developing genetically engineered foods. Nutrition science to be precise gets a bad rap. What the writer successfully accomplishes is that he uses his ability to transform agricultural practices and policies to what is rather moral philosophy (Pollan, 2006). He spends little time to consider the hours that scientists spend in the laboratory to benefit human safety. When one refers to social media over the same topic, many hold the view that genetically modified foods are being banned from some countries for they can cause cancer amongst other chronic diseases. These facts are misleading and entirely wrong. They are perceptions people have while they spend little time to refer to scientific evidence. In essence, it is notable that they cite documents where they have read about when they talk about. It is notable that they are selective in paying emphasis on the possible negative effects of the genetically modified foods while pay little attention to benefits.
References
Harris, N. (2004). Genetically engineered foods. San Diego, CA: Greenhaven Press.
Lang, J. T., & Hallman, W. K. (2005). Who Does The Public Trust? The Case Of Genetically Modified Food In The United States. Risk Analysis, 25(5), 1241-1252.
Pollan, M. (2006). The omnivore's dilemma: a natural history of four meals. New York: Penguin Press.
