Genetically Modified Organisms And Human Health

Genetic modified organisms, or GMOs, are living organisms that, through the genetic engineering process, have been altered to withstand certain chemicals and increase the nutritional value of the product. In fact, the majority of the foods found at the grocery store are genetically altered. Genetic modification is becoming increasingly popular on farms throughout the United States and moving into other parts of the world due to their increasing yield capabilities and pest and weed control. However, this has been, and continues to be, an extremely controversial topic of discussion in the world of agriculture and biotechnology, as well as health food critics, because of potential environmental and health risks.

In consideration of all the evidence presented, it is certain that genetic engineering technology presents certain dangers and health hazards that need to be thoroughly assessed before GM foods are absorbed into the global market. The assessment criteria for these products should also be revised with reference to case studies and reports highlighting potential harms of genetic modification (The Economist 19). Consumers should also be fully aware of the type of products displayed in the market in order to make informed choices.

A new kind of foods called the genetically modified foods has been creating a quiet revolution in the American market for the past several years. Scientists are able to produce these new foods by transferring genes from one organism into another across species boundaries. This new technique has been developed to improve the shelf life, nutritional content, flavor, color, and texture of foods. Since 1994, about 45 genetically modified foods such as tomato, corn, soybeans, canola, and potatoes have been marketed in the United States. About two-thirds of foods that are processed in U.S. contain genetically modified ingredients. So, we the people are consuming these foods without realizing the fact that they are not produced naturally.

There is a lot of controversy surrounding the use of genetic modification in foods grown for human consumption. Many opponents suggest that genetically modified (GM) foods can affect human growth and development, increase allergic reactions in persons with allergy sensitivity or cause allergies to develop in healthy people. Proponents of using genetically modified organisms to alter and improve foods claim that there are no health risks to humans and that GM foods are subjected to stricter guidelines and testing than “naturally” grown food. They also claim that genetic modification of food is necessary to produce more drought tolerant, insect and disease resistant crops that can sustain the earth’s growing human population. A recent survey conducted suggests that public opinion is evenly divided on whether or not GMOs should be used in foods for human consumption. This paper looks to discuss the pros and cons of GMOs in food and the reported effects, if any, on human growth and development.

By the year 2012, over 70 percent of the processed foods in the U.S can be linked to genetically modified organisms, or GMOs. Despite this strong dependency on the manipulation of genetic material, there are many questions concerning long-lasting impacts such food could bring. The government of the United States of America should enforce stricter restrictions on the consumption, production, and availability of food products containing genetically modified organisms. Genetically engineered foods have detrimental impacts on the environment, are linked to large, monopolizing industries, and do not reduce world hunger.

Recently, there has been a huge uprise in reports from all over the world of new diseases that have affected much of the population today. Diseases such as obesity, Alzheimer’s, Celiac Disease, Attention Deficit Hyperactivity Disorder (ADHD), and so much more have been on the rise. Researchers have suspected the culprit of these diseases to be our food. Along with the diseases, Genetically Modified Organisms (GMO) has also been on the rise. The more poor food we eat, the greater the potential harm to our health. One of the poor foods we consume is GMO: the altering of genes in food to produce desirable effects. These effects can range from an improvement in nutritional value, texture, flavor, and a longer shelf life. These

In the past few years, society has been made more aware of genetically modified organisms (GMOs). Because of this, GMOs are being replaced in diets with more natural and organic options. GMOs have been researched and found to cause adverse effects on human health because of the gene splicing, or genetic alterations that are done to create them through genetic engineering. Before this issue became an issue, many people were eating processed and even healthy foods without understanding what chemicals and toxins they were actually putting into their bodies. GMOs are infused into food without awareness because one never really understands what all those unpronounceable words, label GMOs, really are. Due to recent research, it has been found that genetically modified organisms are harmful and can lead to increased risks of disease and cancer.

A growing debate today is the effect of genetically modified organisms, or GMOs, on our health and the stability of the environment. Emily Anthes, a journalist who mainly writes about current issues in science, posted an article on the New York Times titled “Don 't be Afraid of Genetic Modification”. In the article, Anthes presents a few examples of genetically modified animals that have been considered for consumption and the obstacles that the biotech companies who created them face. Anthes is discussing a very prevalent topic here. GMOs are here to stay, and it is important for people to understand what a GMO actually is.

There is a lot of controversy has occurred with the arrival of Genetically Modified Organisms (GMOs), especially the production, consumption, and sale. Many people are concerned, or not convinced, that the consumption of GMO foods by humans may or may not create health risks. Would you ever think of eating genetically modified food in your daily meal? If you 're like most people, you 'll be puzzled to know that most fast food places like McDonalds and Burger King, and even your local grocery market have bioengineered food which are genetically modified. While some may see GMOs as controversial, there are some advantages with having higher expected crop yields and feeding more countries with this type of food. The disadvantages have been debatable by many people on whether or not GMO foods are safe for human consumption and has been a dynamic topic for quite some time.

A whooping 60% of what's on our supermarket shelves may contain genetically engineered soya. Some 3000 genetically engineered foods are lined up for approval. How should genetically engineered (GE) foods be regulated? Foremost, we must clarify what genetic engineering is-- laboratory technique used by scientists to change the DNA of living organisms. DNA is the blueprint for the individuality of an organism. The organism relies upon the information stored in its DNA for the management of every biochemical process. The life, growth and unique features of the organism depend on its DNA. Genes are the segments of DNA, which have been associated with certain functions of an organism.

Genetically Modified Organisms or GMO 's, are becoming a commonly used item in households across the nation. The American people don 't understand exactly what GMO are or their side effects. GMO 's are commonly crossed with a variety of growth hormone used in human and animals, rBGH or rHGH ("Genetic Process"). Also, the scientist have linked GMO to diseases such as Stroke, Dementia, and Diabetes. Knowing the risk scientist still release the patent seed to supply the growing population. GMO products will triumph over human populations through disease.

The term - genetically modified organism - sounds like a word out of the most recent science-fiction book; however, genetically modified organisms, or “GMOs,” have been in foods for decades. GMOs carry dangerous potential. Some argue that the federal government keeps GMOs at low levels; so, most people are not aware of them. However, that argument is incredibly flawed. Over 90 percent of all soybeans, 80 percent of all corn, and 70 percent of all processed foods contain GMOs. (Hirshberg par 9, 11) Still, 5 out of 10 Americans do not know of GM foods or are not aware of how spread they are in the current food system. (Branson par 2) Worse yet, pesticide use associated with GMOs has been found in the blood of infants and pregnant women.

One of the biggest controversies in today’s grocery stores is whether products contain genetically modified foods. Many people are suspicious of these foods due to their genetic alteration and mysterious nature. Essentially, biotechnology is a relatively new discipline that modifies plants on the molecular level. DNA provides the building blocks for the body’s genes and each gene regulates a specific trait. Scientists are able to clip a gene from the DNA of one plant and splice it into the DNA of another plant. Without altering plants, humans would have not been able to survive and today’s huge world population would not be supported. Scientists believe that some alterations are as safe as the traditional method of slow plant breeding to improve crops. However, some people wonder about the unintended consequences that GM foods might have on the human body. For example, critics ask whether a rise in allergies is linked to these crops.

GMO labels are unnecessary because genetic modification is safe, beneficial, and regulated by the FDA. Genetic modification is not a new concept. Artificial selection and crossbreeding, both forms of genetic modification, have been used for centuries by scientists and farmers to obtain desired traits of crops or animals (Kracht para 1). Moreover, no known risks have appeared from the consumption of GMOs or the genetic modification of crops. According to 500 different research groups studying GMOs, there is no evidence that GMOs cause any risks to the environment, organisms, plants, food or consumers (Van Eenennaam 20). Furthermore, the American Medical Association (AMA) reported that the possible health risks of genetically modified crops are no different than those of other crops or organic foods (20). One benefit of genetic modification is that it creates food that can be

As time progresses, more and more research is done that examines how what we eat affects our body. I am sure that all of you have seen research that, in general, discourages us from eating processed food that contains artificial colors, flavors and preservatives. Instead, we are encouraged to eat “natural” food—fruit, vegetables and minimally processed grains. However, I’m sure that by now, most of you have heard about GMOs, or Genetically Modified Organisms. GMOs are living organisms whose genetic material has been altered in a laboratory by processes such as gene splicing. The result is an organism that doesn’t exist in nature—it has essentially been created in a laboratory. There is growing debate over the use of GMOs. Some argue that the risks outweigh the benefits. Some argue that the benefits outweigh the risks. Regardless of your opinion about the use of GMOs, I hope to provide you all with a better knowledge of the history of GMOs, a better understanding of the practical uses of GMOs and address the most commonly discussed pros and cons associated with the use of GMOs.