------ The Benefits of Genetically Modified Foods ------ Today, 91% of major plant varieties grown in the U.S. have been created in a lab. (Center for Food Safety) These plants are genetically modified (GM), and while often ignored by the public, have generated much controversy over their effects on health, the environment, and the economy. First grown in the 1990s, GM foods have had their genes modified to produce desirable traits, such as herbicide resistance and protection from pests. This is done by splicing genes from another organism with desirable traits into a different seed. For example, traits from a plant rich with nutrients could be inserted into another seed, giving that plant more nutrients than it would normally would have.
An issue in the United States is that not many independent studies have been conducted to test the safety of genetically modified foods due to the a law that those techniques are patented [5]. Therefore, it seems too new and untested to be in 70% of the products at local grocery stores [6]. Although GMF's have many potential downfalls, there is no doubt that they help increase crop outcome, limit the use of pesticides, and reduce the price of production [6]. There has been such an increase in the usage of genetically modified foods from the 1990's to now; for example, genetically modified soybeans in 1997 made up around 17% of all the US soybean acreage and as of
Reymateu Johnson Writing 231 Reading Response #3 November 20, 2014 Reading Response #3 In Omnivores Dilemma: Corn Conquest, Michael Pollan states that most of the industrial food we eat, basically all processed food we find in our supermarkets, can be traced back to corn. Seems and odd concept but scientifically it’s true. The C-4 trick helps explain the corn plant’s success in this competition: Few plants can manufacture quite as much organic matter (and calories) from the same quantities of sunlight and water and basic elements as corn. I found the information in this essay quite interesting. I was surprised to learn that my body had been fundamentally altered by the prevalence of corn.
More than ninety percent of food additives come from compounds that were originally found in nature” (Clydesdale). Food additives play a very important role when it comes to the spoilage of food. A preservative is a food additive that is added to foods to prevent foods from spoiling. Without this additive foods would grow bacteria, fungi and insects. Without additives foods would go bad before reaching the store.
| Evidence | The government has given us the choice to eat what we want but we tend not to eat healthier but only junk food. The federal School was issued a new, healthier lunch dietary guideline. First lady Michelle Obama helps students from Washington with eating healthier in the schools. “Marion Nestle is the Paulette Goddard Professor in the in the Department of Nutrition, Food Studies, and Public Health at New York University. Billions of dollars in advertising messages, food sold everywhere-in gas stations, vending machines, libraries and stores that sell clothing, books, office supplies, cosmetics and drugs-and huge portions of food at bargain prices (Par 7).” | Explanation (how it supports your argument) | If they wouldn’t sell junk food everywhere people go.
Several studies made by universities, independent organizations, and the government blame the high fructose corn syrup for the condition. I do not agree 100 percent with that position. I think HFCS is necessary in our food chain, and will benefit us (the consumers) if we control the daily intake of food with high concentrations of fructose derivate from corn. Less soda, chips, alcoholic beverages and increasing the intake of water, fruits, vegetables, and exercise to stimulate the chemical process of the body will help the pancreas to increase the segregation of insulin, which is in charge of processing any type of fructose, or sugar. Making small adjustments to our daily habits could significantly improve overall human health, and reduce diabetes cases.
b. Specific systems have been set up for the rigorous evaluation of GM organisms and GM foods relative to both human health and the environment. c. Similar evaluations are generally not performed for traditional foods. III. How are the potential risks to human health determined?
Imposing a junk food tax draws attention to one of the most imperative questions which is how to define foods as unhealthy. Researcher Oliver T Mytton stresses that it is impossible to accurately measure how consumption of unhealthy foods directly contributes to health problems. For instance, many Americans eat unhealthy, but if they combine this with regular exercise, it may not be detrimental to their healthy appearance. With that being said, how do you classify food as “junk food?” Some people believe candy and chips are junk food while others believe that carbs are junk. What about sugary granola bars?
Genetically Modified Organism (GMO) is one of the most important issues from around the world. GMOs are special organisms in which the genetic material has been altered for improvement productivity and product quality. GMOs have raised concerns over their own beneficial in that they are resistant to disease, help humans suffering from famine, produce greater yields, and improve the nutrition of foods. Having foods is very important to human life to maintain good health and to survive. It is not secret that GMO-ed foods have spread out rapidly to the whole world.
Bt toxin and Glyphosate Paragraph 1: Soybean is known for the benefits of our health and it contains 43 percent of protein. So soybean needs to be produced in the amount of population in the world. To do this, the yield will needs to be maximized to grow and produce more soybean. However, according to the WWF, by “the rapid expansion of soybean cultivation, it threatens wildlife and biodiversity. Also damaging water reserves and soil quality.” In the world, scientists try to find the ways of Biotechnology for an harvesting more soybean, with not maximizing yield that causes bad influences to the environments.