The FDA and Genetically Modified Food

Imagine your favorite restaurant and all of the different menu choices. As you flip through the menu, the pictures can be really deceiving. The picture of the double cheeseburger with a slim sheet of lettuce, crisp onions and fleshly sliced tomatoes looks too perfect. The sizzling fajita and steak entrees look so delicious that they seem to jump off the page into your mouth. After making a satisfying decision, have you ever wondered where the food comes from? In my experiences, I avoid this thought because it might influence me to leave the restaurant. In the United States, about 75% of all the food consumed has been genetically modified in some way (Center for Food Safety). For example, 85% of U.S. corn, 95% of U.S. sugar beets, and 94% of U.S. soybeans have been genetically modified by alternating DNA to adapt to certain pests, diseases, and environmental conditions (Center for Food Safety). As one of the leading consumers of food in the world, Americans deserve to know what is in their food. Unfortunately, the Food and Drug Administration has not yet mandated that all genetically modified foods be labeled; however, the FDA hopes to enforce a law by 2018 ("Food”). This date may be too late. Genetically modified foods continue to be approved and are becoming more common in everyday food. Now before you take a bite of your favorite food next time, stop and think.

According to the Food and Drug Administration, genetically modified foods introduce new traits and genes from different organisms to enhance growth and efficiency ("Food"). This revolutionary technology permanently alters the natural genetic codes of organisms by adding or removing genes to fight viruses, pests, and other bacteria ("Genetically Modified Foods"). For exam...

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...ty today. Health risks from genetically modified food have been evident in the past and the newly genetic salmon seem to scare consumers. In addition, these foods also continue to hurt the environment by destroying organic crops and other living organisms by the transfer of pollen. However, genetically modified foods have arrived into the food culture. As the years progress, the FDA will mandate a law that all foods be labeled genetically modified or organic. Ultimately, the fate of genetically modified foods will come down to supply and demand. Organic foods will always be a part of the food culture; however, genetically engineered foods are high in demand because of its ability to supply large quantities. With the global population expected to reach over nine billion by 2050, perhaps, the only choice would be to use genetically modified foods for large quantities.