Genetically modified foods
by Ms H Judit Hadnagy
Genetically modified (GM) foods are produced from organisms that have had changes in
their DNA using the methods of genetic engineering. This technique
provides greater Genetic engineering techniques allow for the introduction of
new traits as well as greater control over qualities than previous methods such
as selective breeding and mutation breeding. Genetically
modified crops have ben engineered for resistance to herbicides, pathogens and
for better efficiency and nutrient profiles. Most commonly GM modified foods
are soybean, corn, canola. Some genetically modified foods are designed to improve
nutrition, quality and taste. For example, potatoes are modified to even out
distribution of starches, enhance texture and reduce fat absorption.
Genetically modified golden rice has more beta-carotene and iron that consumers
in malnourished populations need. Vitamin A deficiency is a serious public health problem affecting
millions of children and pregnant women globally. Golden Rice is a new type of
rice that contains beta- carotene, a source of vitamin A. Golden Rice is being
developed as a potential new food-based approach to improve vitamin A status. Another type of
genetically modified rice has less glutelin, a protein that compromises sake
brewing.
About GM corn: With Bt protein built into the seeds of sweet
corn genetically enables farmers to grow sweet corn where insect pressure and
damage from those insect pests previously made growing it impractical. Further
GM reduces the number of pesticide applications and thus allows farmers to take
fewer trips across their fields. Corn can be found in thousands of consumer foods. Examples of foods that
are likely to contain high-fructose corn syrup include soft drinks, fruit juice
drinks, cereals, breads, candies, flavoured yogurts, ice cream, crackers,
pastries, cough syrups, jellies, jams and granola bars.
The GM soy is used for a large number of ingredients and
additives. Soy is frequently used as an emulsifier; an additive that allows
ingredients to be combined together. Soy can be used for its vitamin E content,
and it's sometimes used as a protein source in foods. Examples of foods that
are likely to contain soy include margarines, chocolate, baked goods, vitamins,
bread, pasta and other processed foods.
Sugar
beets: 95%
of the planted sugar beets in USA are genetically modified. Consequently any food that lists sugar as an ingredient has a high
probability of containing sugar derived from genetically modified beets.
Canola oil is the third-largest source of vegetable oil in the world
after soybean oil and palm oil. Approximately 90 % of U.S. total canola oil
produced from genetically modified canola seeds. The oil is probably used as an
ingredient in almost any packaged food.
The
majority of bananas in the USA are genetically modified. Squash was genetically
modified to become more resistant against viruses and bacteria.
Most
cows, pigs and chickens are feed on GM corn and soy unless
they are organic and feed on grass. GM salmon as a farmed fish grows faster
than wild salmon, which could have a negative effect on environment.
There are different studies on the effect
of GM food on human health. There are no clear evidences against GM foods, but
we can see the obvious long-term effect of them on neither environment nor
human health yet.
Summarizing
|
Pros
|
Cons
|
|
•
The
global population expected to reach more than nine billion by
2050, requiring rapid increase in rice and wheat yields.
•
To meet
the demand we need to use significantly more land, fertilizer, and water.
•
Climate
change makes the problem far worse, bringing higher temperatures, drought,
damaging storms in many regions.
•
So
Genetic modification is essential to make the crop drought tolerant or to
increase its yield to nourish the world.
•
You must
see the genetic modification is essential in effective farming.
|
•
The
effects of genetic modification in crops have been tested on animals, but not
on humans.
•
The side
effect is not fully known yet.
|
No comments:
Post a Comment