by Duncan Taylor

Created on: December 04, 2008

In the United States, 89% of the soybeans and 60% of the corn we consume daily has been genetically modified through agriculturally biotechnology/ genetic engineering. Would you believe that most of the food we regularly eat has been genetically altered in some way, allowing it to produce more crops or to be resistance from pesticides, insecticides, and even insects? Since first being put on the market in the early 1990's, Genetically Modified (GM) Food has grown more popular over time and is very predominant throughout the world. Starting with Flavr Savr, commercially grown by Calgene, a new generation of GM Food has begun to make great strides in the world market.

For those of you who do not know, genetic engineering is the science that applies to the direct modification of the genes found in an organism. Splicing a new trait into the cell, removing a gene from the existent cell, and isolating an existing trait are ways modern science have allowed for this act to be done. Performing one of these extensive experiments can cause the genes to be produced within all cells, possibly enabling the organism to become heartier, to have an increased production, or to become resistant to chemicals that may other wise harm them. Although this controversial practice is just a form of selective breeding, this method of genetic engineering has allowed for an increased food supply and better tasting provisions for the people of our world.

As scientists have learned more about genetic engineering, they have begun to realize the effects it can have on a society; both positive and negative. Because this practice is quite common in our country, the quality of food has been taken to a new and better level. Since scientists have discovered a way to increase the nutritional quality and heartiness of plants we eat, normal people have benefitted. Due to certain traits being added to genes of other plants, the growth period and amount of chemicals needed to grow these species have been decreased. In return, this has allowed the produce to be of a higher quality then before this act took place. Less time is required to grow a healthier, stronger, cost-effective plant, because of the strides that have been made in genetic engineering. On the flipside however, GM Food has the tendency to carry more viruses and diseases that could affect our society negatively. For example, allergens found in nature could be spliced into a food, without the knowledge of society. This in turn affects people

• 1
• 2
• Next Page >>