THE PROS AND CONS OF GMO FOODS

 

GMO is short for genetically modified organisms. This article will try and provide a balanced explanation of their pros and cons. GMO refers to any organism whose DNA has been altered using genetic engineering technology. GMO crops have had their genes added to them for various reasons to improve their growth, increase nutritional content, be more sustainable, increased resistance to pests, and ability to withstand harsher environmental conditions such as drought, etc. While it is possible to give these crops desirable traits through selective breeding such improvement takes a lot of time, and the outcomes are very difficult to control as compared to genetic engineering. GMO crops make farming much easier and cheaper, but there are concerns about their potential effect on the environment and their safety for human consumption concerning causing illness and allergies.

For example, the Bt gene is commonly genetically engineered into crops like maize, cotton, and soybean. It comes from a naturally occurring bacteria called Bacillus thuringiensis. This gene produces a protein that is toxic to several pests and insects. Therefore, GMO crops don’t need continuous spraying of pesticides.

Other GMO crops have been modified with genes that help them survive stressful conditions such as drought and resist diseases like blight, resulting in higher yields for farmers. These factors help farmers lower production costs and ultimately to the consumer because of higher crop yields despite harsh environmental conditions.

Although current research suggests that GMO foods are safe there are some concerns about their long-term safety and environmental impact. There is some concern that GMO foods may cause allergic reactions because of foreign genes. A study from the mid-1990s found that adding protein from Brazil nuts to GMO soybeans could cause an allergic reaction in people sensitive to Brazil nuts. However, after scientists discovered it so they abandoned this GMO food. According to the FDA researchers who develop GMO foods run tests to ensure that allergens aren’t transferred from one food crop to another.

Most GMO crops are resistant to herbicides such as Roundup. This means farmers can use roundups without fear of harming their crops. However, a growing number of weeds have also developed resistance with time resulting in farmers increasing the herbicide concentration, to eradicate the said weeds. Roundup has an active ingredient known as glyphosate which causes various diseases including cancer. There is a need for further research to establish the long-term effects of GMO foods on humans and the environment.