Transgenic Foods
TRANSGENIC FOODS BIOTECHNOLOGY IS A DISCIPLINE THAT STUDIES THE USING OF SYSTEMS, ORGANISMS AND PROCESSES IN ORDER TO CARRY OUT INDUSTRIAL ACTIVITIES, PRODUCTION OF FOOD, MEDICINES AND SERVICES USEFUL TO MAN. GENETICALLY ENGINEERED FOODS (GM FOODS / TRANSGENIC FOODS/BIOENGINEERED FOODS) HAVE HAD FOREIGN GENES (GENES FROM OTHER PLANTS OR ANIMALS) INSERTED INTO THEIR GENETIC CODES. HISTORICALLY, FARMERS HAVE BRED PLANTS AND ANIMALS FOR THOUSANDS OF YEARS TO PRODUCE THE DESIRED TRAITS, BUT THE PROCESS TO PRODUCE THE DESIRED GENE DEPENDED ON NATURE. GENETIC ENGINEERING ALLOWS SCIENTISTS TO SPEED THIS PROCESS UP BY MOVING DESIRED GENES FROM ONE PLANT INTO ANOTHER OR EVEN FROM AN ANIMAL TO A PLANT OR VICEVERSA. POTENCIAL BENEFITS OF TRANSGENIC FOODS:
STRONG PLANTS ABLE TO SUPPORT WEATHER EXTREMES.
BETTER-QUALITY FOOD CROPS.
HIGHER NUTRITIONAL YIELDS.
INEXPENSIVE AND NUTRITIOUS FOOD, SUCH AS CARROTS WITH MORE ANTIOXIDANTS.
FOODS WITH LONGER SHELF LIFE, LIKE TOMATOES THAT TASTE BETTER AND LAST LONGER.
FOOD WITH MEDICINAL (BENEFITS, SUCH AS EDIBLE VACINNES, FOR EXAMPLE, BANANAS WITH BACTERIAL OR ROTAVIRUS ANTIGENS.
DISEASE AND INSECT-RESISTANT CROPS THAT REQUIRES LESS PESTICIDE AND HERBICIDE.
FASTER GROWING PLANTS AND ANIMALS.
FOOD WITH MORE DESIRABLE TRAITS, SUCH AS POTATOES THAT ABSORB LESS FAT WHEN FRIED.
ENVIRONMENTAL BENEFITS OF GM FOODS
GM ADVOCATES ARGUE THAT GM FOODS ARE BETTER FOR THE ENVIRONMENT. BY USING GM CROPS THAT ARE RESISTANT TO ATTACK BY PESTS OR DESEASE, FARMERS CAN REDUCE THEIR USE OF PESTICIDES AND HERBICIDES AND THE RESIDUAL LEVELS OF THESE CHEMICALS IN THE ENVIROMENT. HOWEVER, DEVELOPMENT OF RESISTANCE CAN UNDERMINE AND EVEN REVERSE THIS BENEFIT. POTENCIAL RISKS INCLUDE:
PLANTS MAY BE LESS RESISTANT TO SOME PESTS AND MORE SUSCEPTIBLE TO OTHERS.
MODIFIED PLANTS OR ANIMALS MAY HAVE GENETIC CHANGES THAT ARE UNEXPECTED AND HARMFUL.
MODIFIED ORGANISM MAY INTERBREED WITH NATURAL ORGANISMS AND OUT-COMPETE
STRONG PLANTS ABLE TO SUPPORT WEATHER EXTREMES.
BETTER-QUALITY FOOD CROPS.
HIGHER NUTRITIONAL YIELDS.
INEXPENSIVE AND NUTRITIOUS FOOD, SUCH AS CARROTS WITH MORE ANTIOXIDANTS.
FOODS WITH LONGER SHELF LIFE, LIKE TOMATOES THAT TASTE BETTER AND LAST LONGER.
FOOD WITH MEDICINAL (BENEFITS, SUCH AS EDIBLE VACINNES, FOR EXAMPLE, BANANAS WITH BACTERIAL OR ROTAVIRUS ANTIGENS.
DISEASE AND INSECT-RESISTANT CROPS THAT REQUIRES LESS PESTICIDE AND HERBICIDE.
FASTER GROWING PLANTS AND ANIMALS.
FOOD WITH MORE DESIRABLE TRAITS, SUCH AS POTATOES THAT ABSORB LESS FAT WHEN FRIED.
ENVIRONMENTAL BENEFITS OF GM FOODS
GM ADVOCATES ARGUE THAT GM FOODS ARE BETTER FOR THE ENVIRONMENT. BY USING GM CROPS THAT ARE RESISTANT TO ATTACK BY PESTS OR DESEASE, FARMERS CAN REDUCE THEIR USE OF PESTICIDES AND HERBICIDES AND THE RESIDUAL LEVELS OF THESE CHEMICALS IN THE ENVIROMENT. HOWEVER, DEVELOPMENT OF RESISTANCE CAN UNDERMINE AND EVEN REVERSE THIS BENEFIT. POTENCIAL RISKS INCLUDE:
PLANTS MAY BE LESS RESISTANT TO SOME PESTS AND MORE SUSCEPTIBLE TO OTHERS.
MODIFIED PLANTS OR ANIMALS MAY HAVE GENETIC CHANGES THAT ARE UNEXPECTED AND HARMFUL.
MODIFIED ORGANISM MAY INTERBREED WITH NATURAL ORGANISMS AND OUT-COMPETE