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Cracking the Genome of Genetically Modified Foods

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Cracking the Genome of Genetically Modified Foods.

From prehistoric times crop plants and animals have been improved by selective breeding, a process by which humans breed other animals and plants for certain traits, but the modern marvels of GMOs and transgenic plants have come to light in just the last few decades. Selection procedures have achieved huge differences in form and genetics of a single species for instance the mule, a cross between a male donkey and a mare has been used in Europe for more than 3,000 years (GM Education). Modern genetic engineering started back in 1973 when Stanley Cohen, Annie Chang and Herbert Boyer created the first genetically modified DNA organism. In terms of food, genetic engineering simply means modification of crops in a lab to produce desired traits such as resistance to herbicides and improved nutritional content (PRWeb). These changes along with evolutionary changes, have resulted in common food species that are now genetically different than their ancestors (National Research Council, 23). Since genetic modification of food is a pretty new technique and is potentially harmful to the human body, it would be better for people to avoid them and choose organic foods over the genetically modified.

Genetic Engineering, along with evolutionary changes, has resulted in common food species that carry the potential for introducing unintended compositional changes that may have adverse effect on human health (National Research Council, 17). Digestive malfunctioning, increased risk of infertility, increased risk of developing arthritis, inflammation and lymphoma are only some of their negative side effects (PRWeb). A lot of people, especially teenagers are facing these health problems and horm...

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