Genetically Modified Foods

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Do you really know what you are consuming? “It is estimated that 60 to 70 percent of all processed foods available on store shelves contain GMO ingredients, particularly corn or high fructose corn syrup, soybeans, and cottonseed or canola oils.” (Edorsh, Pg. 15) According to the USDA, the United States grew about 19 million tons of transgenic potatoes in 2012. (Rotman, Pg. 30) Many Americans do not know that genetically modified foods are a staple of United States agriculture. Genetically modified foods are harmful to the human body because: they harm internal organs, cause birth defects in babies, and can potentially lead to cancer. Genetically modified foods, also known as “GMO’s” “is the manipulation of DNA by humans to change essential genetic makeup of plants and animals.” (Mather, Pg. 42) New technology allows scientists to remove the genetic material from one plant species and insert them into another plant species, thus creating a new gene quality. This allows plants to produce pesticides and herbicides. Scientists have even integrated a genetic material from Bacillus Thuringiensis (Bt), which is a natural bacteria found in soil that produces crystal proteins and is lethal to insect larvae.(Whitman, Pg. 1) Bacillus Thuringiensis produces bacterial toxins in the plant that make them virtually inevitable by the insects that consume them. There now are several crops such as corn, soybeans, and cotton that have a Bacillus Thuringiensis’ gene. Genetically modified foods also have two major traits: pesticide production and herbicide resistance. Pesticide production keeps farmers and environmentalists from having to worry about the agonizing pain of lost crops and a financial dwelling. This is because pesticides are used on m... ... middle of paper ... ...J.T.. 2003. Public Perceptions of Genetically Modified Foods: A National Study of American Knowledge and Opinion. (Publication number RR-1003-004). New Brunswick, New Jersey; Food Policy Institute, Cook College, Rutgers - The State University of New Jersey. Quijano, Romeo F. “Health Hazards of Genetically Modified Organisms” Proceedings. 1999 Whitman, Deborah B. "Genetically modified foods: harmful or helpful?." CSA Discovery Guides. Np (2000). Prather, T., J. DiTomaso, and Jodie Holt. Herbicide resistance: definition and management strategies. UCANR Publications, 2000. Edorsh, George, and Marcia A. Lusted. "To GMO or NOT to GMO?" Oydessy Feb. 2014: 15-19. Web. Rotman, David. "Why We Will Need Genetically Modified Foods." Technology Review 2014: 28-37. Web. Bellicini, Nicolas, et al. "Fecal incontinence—a review." Digestive diseases and sciences 53.1 (2008): 41-46.

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