Genetically Modified Food
Negative Effects of Genetically Engineered Food
Corrine
English 103
December 2012
Negative Effects of Genetically Engineered Food
Genetically engineered food is an epidemic all around the world. There are factors that make these types of foods undesirable for many reasons. Public opinions on how genetically engineered foods will effect the consumer market and farmers cannot afford the new seeds that are genetically altered. There are many cons of genetically engineered food that have long term and short term risks. Some risks have been found by scientists while other risks are still unknown and will remain so unless a researcher tests for them. These foods have become very common in America as well as other countries. Almost every grocery store in the United States carries a wide array of food that has been genetically modified. Most of the genetically engineered foods in markets are not labeled to tell consumers they were altered in any way. Environmental risks are also a concern for genetically engineered food. Different animals, including farm animals or insects can be harmed from genetically engineered food. Genetically engineered food has negative effects on the human population. Genetically engineered food was first introduced into society in the early 1990’s. Many people today do not know what kind of extensive research and development goes into making these types of foods. Sharon Palmer, a reporter, writes that genetic engineering is either “Doomsday tech” or “biotechnology for the future” (Palmer 1). The process of altering an organism completely changes the original organism and transforms it into something new. This new way of altering an organism’s genetic makeup bypasses common breeding methods used by scientists (Genetically Modified Foods 1). The process of creating genetically altered food usually involves “identifying the genes governing a desirable characteristic in one organism, and inserting them into another in the expectation
Corrine
English 103
December 2012
Negative Effects of Genetically Engineered Food
Genetically engineered food is an epidemic all around the world. There are factors that make these types of foods undesirable for many reasons. Public opinions on how genetically engineered foods will effect the consumer market and farmers cannot afford the new seeds that are genetically altered. There are many cons of genetically engineered food that have long term and short term risks. Some risks have been found by scientists while other risks are still unknown and will remain so unless a researcher tests for them. These foods have become very common in America as well as other countries. Almost every grocery store in the United States carries a wide array of food that has been genetically modified. Most of the genetically engineered foods in markets are not labeled to tell consumers they were altered in any way. Environmental risks are also a concern for genetically engineered food. Different animals, including farm animals or insects can be harmed from genetically engineered food. Genetically engineered food has negative effects on the human population. Genetically engineered food was first introduced into society in the early 1990’s. Many people today do not know what kind of extensive research and development goes into making these types of foods. Sharon Palmer, a reporter, writes that genetic engineering is either “Doomsday tech” or “biotechnology for the future” (Palmer 1). The process of altering an organism completely changes the original organism and transforms it into something new. This new way of altering an organism’s genetic makeup bypasses common breeding methods used by scientists (Genetically Modified Foods 1). The process of creating genetically altered food usually involves “identifying the genes governing a desirable characteristic in one organism, and inserting them into another in the expectation
Cited: “Genetically Modified Food.” Current Issues: Macmillian Social Science Library. Detroit: Gale, 2010 Palmer, Sharon, and Chris McCullum-Gomez. “Genetically Engineered Foods Update.. (Cover Story).” Environmental Nutrition 33.7 (2010): I-6