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Genetically Modified Foods And How It Affects The Human Body

2392 words - 10 pages

Throughout history food has always been a major need in order for human survival. However, in the recent decades human population on earth has made food supplies short in some nations, while others have a one hundred percent import market, with no deport at all, in their food markets. This has led to an increase in food experimentation within research labs to make food genetically able to grow faster, to being able to produce a larger quantity of foods from one seed. These times of crops and food have become known as genetically modified food. Genetically modified foods are essentially foods that have been manipulated in research labs by chemicals and toxins to provide results needed to ...view middle of the document...

Once this process is completed the host cells genome will contain the transfer gene in the organisms DNA, so the transfer gene will be present whenever replication of DNA starts to occur. Scientists have used this approach to combine plant and crop DNA with chemicals, DNA from other crops or plants, or bacterial/virus DNA, in order for farmers, food corporations, and scientists to produce crops and plants that meet their desired goals. Some of these goals that are strived for are to be able to produce plants, and crops that can last longer, taste better, are immune to pesticides, have the ability to flourish in weather conditions where naturally the crops or plant would die, and also to have the ability to produce a greater quantity of crops and plants from one seed. Once the right gene is matched to the seed being tested, and the achieved goals are reached, seeds can be produced in mass quantity by automated machine to be planted commercially or domestically.
Genetically modified foods are widely used in the United States with 80-85% of the food market being made up of foods with traces of genetically modified DNA being found in it. According to the Non-Genetically Modified Organisms Project (Non-GMO Project), such a large percentage of the food market is made up of genetically modified foods because of the high risk, and monitored crops and plants that are cross-pollutants, or contaminators of other crops and plants, even finished foods, that are genetically modified (_). The high risks crops or plants on the Non-GMO Project’s list are corn, cotton, soy, alfalfa, and canola; while monitored crops or plants are flax, rice, and wheat. Monitored crops and plants have not been directly genetically modified, but show reason to speculate that cross-pollution or contamination has occurred in these crops. All these crops and plants are sold separately in order to make other finished foods, or to feed things like cattle. This leads to contamination of other foods that have not been genetically modified through their DNA, or that have not been approved for modification by the United States Food and Drug Administration (FDA). Genetically modified crops and plants can be found in finished foods that are packaged for sell in grocery stores and other businesses, which then makes the finished food itself genetically modified because of substances within it. This usually occurs in brand named items such as Kraft, or Great Value, in which the corporation has the means to look into genetically modifying their foods in order to satisfy the customer’s needs and wants. Whole foods and local foods generally do not have traces of being genetically modified, or having genetically modified crops and plants within the finished food product. However, it is not safe to assume that all whole foods and local foods do not have traces because cross-pollution and contamination can occur while the crop or plant is growing in a field, or while being delivered to stores.
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