Genetically Modified/Engineered Foods Essay

catchingally modified nutriment products first emerged in the commercial markets just about era around the mid 1990s and were a hot subject among producers and latent buyers alike. A decade has passed ever since and the flip over around agenttically engineered nutritions shows no signs of retreat. Initially, there was much enthusiasm to these foods delinquent to the many advantages anticipate from these modified food crops, such as resistance to pests and the aim of herbicides for the influence of weed yield in addition to the mettlesome nutritional value.Proponents of this impertinent technology of food production were confident that its employment would yield extremely positive results including improved crop yield, agrochemical use and the production of highly nutritious food crops even in nutritionally drained soils. However, as time elapsed, research and study began to be conducted on these foods and it was soon brought to light that these foods ar not safe f or consumption, resulting in a backlash against the use of these foods. Opponents postulate that the dangers associated with brokertically engineered foods far outweigh the few benefits.The methods of production of foods payable to constituent slicing biotechnological argon impertinently and hence, the products obtained from them cannot be appropriately tested by the old methods. There is in like manner a ripening concern that familialally modified foods would create a monopoly of food supply in the workforce of a few large companies which would cause tremendous harm to little farmers and farming businesses. The matter has become a political issue in many countries due to this fast, which has the power to influence the lives of millions of farmers across developed countries.The report attempts to analyze both sides of the argument by highlighting some of the advantages and disadvantages of genetically modified foods. The primary worry is of course the danger and risk to th e buffer composition of crops which would be substantially modified by the new techniques. The debate regarding genetically modified or engineered foods is getting more serious as there be numerous concerns regarding the environmental and health risks of food produced from this new technology.The primary causes of problems are believed to rise due to the antibiotic resistant genes use in the crops which are altered and modified. The production process also includes change magnitude use of pesticides while planting the many varieties of modified plants (CFS 2000, 2004). Some authors redeem stated that genetic modification of foods is the new technology in agriculture which is here to stay (Schmidt 2005) ignoring the possibility of allergens which have the potential of triggering allergies in community due to the consumption of genetically engineered species of crops and agricultural products is a cause of concern.The growing episodes of food contamination prove that geneticall y modified foods are not absolutely safe to consume. The contamination of food due to the altered species of corn termed as Starlink was the cause of contamination in numerous food products and due to which the company Aventis had to suffer huge losses to pay one vitamin C and ten million dollars in order to compensate the losses of farmers, food processors and grain handlers (Harl 2003 Jacobs 2003). There have been different contamination incidents which have resulted in severe health and financial problems to the biotech industry.Gillis (2002), Nichols (2002), and Greenpeace (2005). Besides, researchers are apprehensive of the exam methods of the FDA due to the alterations in the composition of these modified foods which subsequently results in changes of toxicological, immunological, or nutritional concern (Schenkelaars, 2002). The testing techniques of genetically modified foods by the FDA has attracted severe reproach for by top level scientists who are opposed to the proc ess of gene alteration in food production and agriculture (Alliance for Biointegrity 2004).The general in the public eye(predicate) too is apprehensive over the techniques used in the manufacture and production of genetically engineered foods (Schmidt, 2005). Schmidt (2005) explains that biotechnology enables scientists to employ methods for combination of genes from unrelated species of plants, sensuals and microorganisms for which many methods are used. The genes can be artificially combined using ingrained techniques to stand bacterial and viruses to penetrate cells or electric shocks to destabilize the cell membranes which would answer in making the cell membranes permeable.All these artificial techniques help oneself the permeability of the cell membrane which otherwise evades the entry of any immaterial genes or DNA from entering the original structure of the cell (Schmidt, 2005). Genetic plan would mean going against nature for the creation of new substances, the rig or of which remains an unanswered question. What is worse is the fact that the natural boundaries of the entire animal and plant kingdom will be at potential risk, since genetic engineering provides scientists with the ability to combine the genes of any existence on the side of meat of the earth.The gene of a potato can be combined with the gene of a fish by introducing the former into the latter or crime versa. This scientific manipulation of foods is a growing concern among many scientists who facial expression that genetic alteration by humans can increase the levels of natural toxins in plants or allergens in foods. Genetic modification also increases the potential to enable plants and natural foods of switching on genes that produce poison (Shan, 2006). other(a) dangers of engineered foods include antibiotic resistance among foods, increased pesticide residues, genetic pollution and disablement to soil fertility and the beneficial insects which would all subsequently cause socio-economic hazards and good hazards to the entire human community (Cummins 1999). Additionally, injection of chemical hormones like the IGF-1 in animals such as the cow increases the risk of serious diseases like cancers of the breast, colon and the prostate among consumers (Cummins 1999). Proponents of genetically engineered foods argue that these foods grown without the use of chemical additives are superior.The addition of food colors such as parity bit Red and Sudan III to of course grown foods have resulted in several(prenominal) hazardous incidents as reported by the BBC News (2005) and since genetically produced foods are grown and stored without the use pesticides or fertilizers and any kind of artificial additives, supporters preach its use. Reports regarding the growing cases of diseases such as asthma (Salam et al 2004), cancers (Muir 2005) and other offensive diseases caused due to farming techniques and pollution is a prime concern to the proponents of genetic ally modified foods.Heaton (2001) affirms the many health problems which occur due to the growing use of pesticides in natural foods including hormone disturbances, repression of the human immune system and other neurological damages. The chemicals used as pesticides in naturally produced foods include the likes of dichlorodiphenyltrichloroethane which has been banned by most of the developed nations, and others such as lindane and astrazine (Shan, 2006). The pesticide residues such as organophosphates found in foods have been associated with hazardous effects such as reduced male fertility, cancer, abnormalities of the fetus, and even Parkinsons disease (BMA 1992 and Robbins 1991).Additionally, high exposures of the farmers to pesticides have also enormously increased the risks of these farmers to cancers and other harmful diseases associated with them. (Schreinemachers, 2000 Alavanja et al. ,2003). nutritionally too, genetically modified foods are believed to fare better than thei r natural counterparts. search confirms that the nutritional value of genetically modified and grown foods is more than naturally grown foods. Worthington (2001) affirms that organic crops check up on far more vitamins, minerals and other nutrients which are beneficial for the functioning of a healthy body.Besides, organic foods are believed to contain much less percentages of nitrates than naturally produced foods (Williams, 2002). The report by the Soil linkup compares the nutritional value of genetically modified foods and naturally produced foods (Heaton 2001). Since many food products contain less piss, which is why they shrink on storage, genetic engineering of foods tends to alter the structure of the plants so that the ability to retain more water in increased. This would also prevent the food from shrinking on universe cooked.Genetic farming and modification of foods also restrict the use of drugs, peculiarly in animals which reduces the risk of infections to humans. Besides, genetically engineered foods and products have higher levels of flavonoids, which act as a natural defense mechanism against the pests feeding on them (Shan, 2006). Flavonoids also play a crucial role in the prevention of cardiac problems and fatal diseases such as cancer. These foods also tend to have greater ant oxidation properties, due to the antioxidants like lycopene and phyto-nutrients like tannins present in them (Shan, 2006).Genetically modified foods have been an issue of debate over the affirmable advantages and disadvantages they may have on the health of humans. Thus, while it is important to bring in new technologies and procedures to better human life, the health and quality should not be via mediad. It is the responsibility of regulatory authorities to adopt means and measures for appropriate testing of foods so that the general public gets maximum benefits from advancing technological processes without having to compromise health and wellbeing.