With advancements in science, genetically modified organisms have become increasingly popular in the food market. Scientists have made “advances in cellular genetics and cell biology methods…that have contributed to the so-called green revolution that significantly increased varieties of staple food crops containing traits for higher yield and resistance to diseases and pests in a number of both developed and developing countries” (Haslberger). Since scientists have made new breakthroughs in the methods of production, these GMO’s have increased. Now, most foods consumed contain some genetically modified organism.
Scientists create genetically modified foods in labs by splicing DNA from different organisms to create a plant or animal with enhanced elements. Scientists have begun to understand how to read DNA and know what portions of “the genetic code determines our phenotype and make every living organism the way it is” (Le Mouse). Modern biotechnology can select a sequence of DNA for a specific genetic trait from a donor organism and transfer the sequence to the recipient organism so it expresses the desired trait. Genetic modification has become in...
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...edients. The public should research the products they consume and research GM products before ingesting them.
Haslberger, Alexander. Modern food biotechnology, human health and development: an
Evidence-based study. Geneva: WHO Library Cataloguing-in-Publication Data, 2005.
Huff, Ethan. “US opposes honest labeling of GMO foods.” naturalnews.com 9 Jul. 2010.
Kenner, Robert. Schlosser, Eric. Food Inc. DVD. Mongolia Pictures, 2008.
LeMouse, Mack. “Genetically Altered Food: The Pros and Cons” healthguidance.org 23 Mar.
Mann, Denise. “Trying to Lose Weight? Drink More Water.” Health.com 23 Aug. 2010.
Pusztai, Arpad. “Genetically Modified Foods: Are They a Risk to Human/Animal Health?”
Actionbioscience.org 16 June 2001.
Yan, William. “International Peer Review of FSANZ GM Food Safety Assessment Process”
Foodstandards.gov 27 Jul. 2009.
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