Effects of Genetically Modified Foods

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Genetically Modified Foods have quietly become second nature to the U.S, it may surprise you just how many foods you are eating that have genetically modified ingredient. Experts say 60% to 70% of processed foods on U.S grocery shelves have modified ingredient. The mass demand for food around the world is pushing scientist to alter genetic material of the plants to make them stronger and able to withstand the harsh chemicals they are exposed to during the season. Growers use harsh pesticides of many sorts, to kill any wild weeds or to protect the plant from insects’; and the plant do not always react well to these chemicals. Other plants can’t handle the harsh weather changes or the climate they are being grown in, so that’s were genetic mutation came into play. The demand to have a crop that will prosper even after being exposed to the harsh pesticides, basically giving the plant super genetics so that it can survive the season, and be more reliable in large crops. Even though genetically modified foods are easier to mass produce, the risks of genetic engineering are far greater than the benefits and many of risks are still unknown. Still companies are selling their product with genetically modified ingredient to American food suppliers as if we are their lab rats in their scientific experiment. (Charleson) The large demand for food around the world is growing, and the ways of producing the produce is becoming more and more complex as well. Growers need to ensure that their crop is going to survive the season, if they lose any percent of crop around the wrong time of year it’s going to cost them. This is where tradition methods of growing have short of washed away; the plants just can’t handle the pesticides and harsh chemicals ... ... middle of paper ... ...ation could kill you but there is still that unknown chance that is could make you very ill because of the way it has been altered. So the next time you’re out shopping at your local grocery story remember that you should read the small print so you know exactly what you are consuming because today’s produce market its changing in way that many still can’t understand and it is changing fast. Works Cited Charleson, Frank. "Are Biotech Foods Safe to Eat." 16 Mar 2012. WebMD Archive. 07 Nov 2013. Milsapps, Ronnie. "Genetically engineered foods." 19 May 2012. University of Maryland Medical Center. 01 Dec 2013. Peterson, Garry. "Conservation Ecology: The risks and beefits of genetically modified crops." 13 Apr 2012. Young Scholar Dialogue. 08 Nov 2013. Smith, Jeffrey. "65 Health Risks of GM Foods." 11 Aug 2011. Institute for Responsible Technology. 23 Nov 2013.
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