Prompt 2 Semester 1
“More and more farmers and food manufacturers are genetically modifying their crops to reduce susceptibility to disease, improve, flavor, and reduce costs. Do you think genetically modifying foods is a good idea? Why or why not? Use specific reasons and examples to support your position”
Genetic modification is a new and exciting system of advancement in American society. It is being used more and more by farmers and food manufacturers to seemingly reduce disease, improve flavor, and reduce cost. Being that this is a new and still developing system, there is so much that is unknown about it, which could cause more harm than good. Genetic engineering or genetic modification has even become a global issue. According Shah Anup, a columnist for Global Issues stated “A lot of food that we eat today contains genetically modified ingredients and usually without our knowledge.”
Genetic Modification is the result of combining genes from different organisms to alter or make new organisms like bacteria, animals, and plants or products like vegetables, fruits, and various drinks we consume. According to Jeffrey M. Smith book author of the internationally bestselling "Seeds of Deception", there are multiple health dangers of consuming genetically modified organisms including, intestinal bleeding, sterility, soy allergy and liver problems. According to the FDA and the United States Department of Agriculture, there are over 40 plant varieties including cantaloupe, tomatoes, soy beans, corn and more. The Human Genome Project of Energy from the office of science of the U.S Department of Energy did a case study observing genetically modified foods and organisms. In it they concluded that “Like all new technologies, genetic modification poses some risks, both known and unknown.” They went on to say that while some of the effects could be, safety issues concerning health impacts on both humans and animals including allergens, transfer of antibiotic resistance markers, and further unknown effects. Another major worry many people have that could occur with genetic engineering is the cross of genetically engineered organisms with non-genetically engineered organisms.
A recent case written in the New York Times dealing with the issue of genetic engineering is getting the genetic engineering of salmon approved by the FDA. Many members of the FDA worried about the health effects of the approval of genetically engineering salmon. In the article, Anna Zivian, a senior manager at the group Ocean Conservancy stated that, “The F.D.A. must consider issues related to realistic production, and increase in the potential to cause allergic reactions.” Questions like how to keep cross breeding from occurring or health effects of consuming the products are main concerns. Deborah B. Whitman, writer of the article Genetically Modified Foods: Harmful or Helpful? , shared similar views stating that there were health risk issues of allergens as well as unknown effects that genetic modification could cause. She also mentioned environmental hazards are a number one concern, genetically engineering or enhancing for example certain plants would in turn affect the insects that eat and digest these plants, killing them and causing a further chain of dying species of insects and animals. Affecting the natural environment by mixing genes of various species is risky and if problems like these became reality the result would be catastrophic.
Overall, genetic engineering is still a mystery. Thus, the long term effects of it are also unknown. I believe that sticking to the old fashioned and natural way of producing plants and food products is the healthiest decision. While genetically enhancing food may add artificial flavoring, create lessen manufacture time, and stop pests, there are many more side effects that come along with the process. This system of manufacturing could unfortunately cause more harm than help.
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