Food - GMO's
Genetically modified foods are foods produced from organisms that have had specific changes introduced into their DNA using the methods of genetic engineering. These techniques have allowed for the introduction of new crop traits as well as a far greater control over a food's genetic structure than previously afforded by methods such as selective breeding and mutation breeding.
Commercial sale of genetically modified foods began in 1994, when Calgene first marketed its Flavr Savr delayed ripening tomato. To date most genetic modification of foods have primarily focused on cash crops in high demand by farmers such as soybean, corn, canola, and cotton seed oil. These have been engineered for resistance to pathogens and herbicides and better nutrient profiles. GM livestock have also been experimentally developed, although as of September 2013 none are currently on the market.
There is broad scientific consensus that food on the market derived from GM crops poses no greater risk to human health than conventional food. However opponents have objected to GM foods on several grounds, including public health issues, environmental concerns, and economic concerns raised by the fact that GM seeds (and potentially animals) that are food sources are subject to intellectual property rights owned by multinational corporations. There are many questions and problems surrounding GMOs. Since it is such a new field, biotechnology and the applications of biotechnology are surrounded by scientific uncertainty (Shiva, 1999). Scientists have only conducted short-term experiments on such factors as the environmental impact GMOs will have or their possible health impacts on humans.
Commercial sale of genetically modified foods began in 1994, when Calgene first marketed its Flavr Savr delayed ripening tomato. To date most genetic modification of foods have primarily focused on cash crops in high demand by farmers such as soybean, corn, canola, and cotton seed oil. These have been engineered for resistance to pathogens and herbicides and better nutrient profiles. GM livestock have also been experimentally developed, although as of September 2013 none are currently on the market.
There is broad scientific consensus that food on the market derived from GM crops poses no greater risk to human health than conventional food. However opponents have objected to GM foods on several grounds, including public health issues, environmental concerns, and economic concerns raised by the fact that GM seeds (and potentially animals) that are food sources are subject to intellectual property rights owned by multinational corporations. There are many questions and problems surrounding GMOs. Since it is such a new field, biotechnology and the applications of biotechnology are surrounded by scientific uncertainty (Shiva, 1999). Scientists have only conducted short-term experiments on such factors as the environmental impact GMOs will have or their possible health impacts on humans.
Documentaries: read details - choose 1 |
Articles: Choose 2 |
Counter Arguments
1. Room for Debate: Can Biotech Food Cure World Hunger? (Great counter argument articles here...hint, hint)
2. Genetically Modified Foods, Harmful or Helpful?
2. Genetically Modified Foods, Harmful or Helpful?