Genetically Modified Foods Nowadays

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Genetically modified organisms refer to plants produced for human or animal consumption with the use of the latest technologies. The vegetation get altered in the laboratory to improve resistance to herbicides as nicely as improving the dietary content. With the improved technology, human beings are now able to produce the preferred traits inside a short time, some changes include isolation of genes that are drought resistant and inserted in the new plant so that they can have the identical traits. Some of the developments that have been carried out include enchancment in quality, high dietary content as properly as increased resistance to herbicides (Dona 166).
The manufacturing of genetically modified organisms with the use of the modern biotechnology has primarily focused on achieving food security especially in Africa (Taylor 2). As observed by Monsanto, the GMO technology has allowed the production of drought and pest resistant crops that play a key role in achieving food security in the rapidly increasing population. The farmers have been able to maximize their profits with the production of herbicide tolerant crops. Furthermore, today the US and countries abroad boast of the enhanced nutritional profile that comes with the GMO. A good example is the soybeans that produce healthier soybeans oils that have been widely adopted for nutritional supplementation in pursuit of food security (O’Brian).

On the other hand, there has been a growing concern on the safety and health of the food consumed by populations in the recent past. Studies suggest that GMOs are linked to thousands of toxic and allergic reactions (Pusztai 176). The most recent research conducted in Canada detected various toxins from GMO in maternal, fetal blood and non-pregnant women’s blood. In addition, studies from the public library of science have pointed out that the DNA from the genetically modified crops can be transferred to humans when consumed (Perrier & Corthésy 20). Other conditions that have been implicated include autoimmune disorders and Celiac diseases that have been associated with impaired digestion, allergic response, intestinal permeability as well as the damage to the intestinal wall (Knight 179). Furthermore, recent studies by the US National Library of Medicine indicated that pyrophosphate discovered in the GMOs has the potential to cause endocrine disruption in mammals (Goyal, Parul & Stuti 43).

In my opinion, GMOs are the solution to the continued rise in demand for food production due ever increasing human population. The benefits associated with the use of genetically modified foods outweigh its shortcomings. Scientists have proven that use of GMO has the potential to yield double the production of food. There has been evidence to show that these crops are more resistant to herbicides. Furthermore, they have the potential of enhanced nutritional benefits that will address malnutrition challenges that are being experienced in developing countries. The plants have proven to be better resistant to pests and diseases and a good example is a corn that is being produced in the United States (Dona, 170). The foods further have a longer shelf life that allows shipping and is an efficient way to feed the world.

Cited work

“Monsanto-US Government Overlap Archives – Allergies & Your Gut.” Allergies & Your Gut, allergiesandyourgut.com/tag/monsanto-us-government-overlap/. Accessed 26 Apr. 2017. Web.

Dona, Artemis, and Ioannis S. Arvanitoyannis. “Health Risks of Genetically Modified Foods.”Critical Reviews in Food Science and Nutrition 49.2 (2009): 164-175. Web.

Goyal, Parul, and Stuti Gurtoo. “Factors Influencing Public Perception: Genetically Modified Organisms.” GMO Biosafety Research, 2011. Pp.33-56

Knight, A. J. “Perceptions, Knowledge and Ethical Concerns with GM Foods and the GM Process. “Public Understanding of Science 18.2 (2008): 177-188. Web.

O’Brien, R. “The Gene Revolution. The Future of Agriculture: Dr. Thierry Vrain at TEDxComoxValley; TEDxAustin (2011). Web.

Perrier, C., and B. Corthésy. “Gut permeability and food allergies.” Clinical & Experimental Allergy, vol. 41, no. 1, 2010, pp. 20-28.

Pusztai, A. “Can Science Give Us the Tools for Recognizing Possible Health Risks of GM Food?”.Nutrition and Health 16.2 (2002): 73-84. Web.

Taylor. “The Safety and Allergenicity of Genetically Modified Foods–Impact on the Global Markets for Cereals and Oilseeds.” Cereal Foods World, 2007. Pp.1-34. Print.

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