Miller, a molecular biologist and physician and Gregory Conko, senior fellow at Competitive Enterprise Institution, argues in “Labeling of Genetically Modified Food Is Unnecessary and Unconstitutional” against labeling GM foods. They report, “Government mandated labeling of genetically modified foods would convey irrelevant information and would be a violation of the first Amendment” (pg.1). This is so far from the truth, conveying what is in what we eat is very relevant and not telling us is a violation of our first Amendment. They even go on to say that, “But instead of educating or serving a legitimate consumers’ “need to know” certain information, mandatory labels on gene-spliced food would imply a warning” (pg. 3).
GM Food Saves Lives by Rebecca Wilson Genetically modified (GM) food was introduced to the citizens of the United States in 1994. Since then, the use of genetics on produce and animals has become so widespread that each person in the United States is most likely eating GM food daily. A primary reason for its popularity is how beneficial it is to people and businesses. What is genetic modification? Plants and animals naturally go through a process of selection for survival.
Dear Senator, In less than two decades, genetically modified organisms (GMOs) have replaced our diet with genetically ajusted foods, which can affect human health. GMOs are resistant to pesticides, and is created by splicing genes that are combined through genetic engineering, smething nature cant do instantly. Consuming these genetically, processed foods can lead to increased risk of diseases and even cancer. Most of the time we do not realize that we are eating these harmful toxins as they are infused in our food without our knowledge. While traditional farming choose to grow organic produce and struggle to keep their businesses alive.
Genetic diversity will also be greatly reduced, leaving the human race susceptible to certain diseases. The scientists with all their knowledge and skills, do not know what future consequences are in store for the designer babies. In my opinion, the ramifications could be great for such a trivial purpose. Perhaps society would be better served if scientist focused more on the enormous importance of environmental influences on our health in the future. While the public may not know much about designer babies it is hugely debated within the scientific community.
Many fruits and vegetables have a certain time of year that they are plentiful however they are now modified to ripen before their season. The majority of the meats in the meat department are boneless. Hamburgers have E. coli and it has proven to be fatal. Soy and corn are patented and owned by the world’s largest genetically modified organism company in the world Monsanto. Farmers are persecuted and sued for accidentally infringing on Monsanto’s seed “rights”.
Certain genetically modified items can cause allergic reactions to child and even adults if not given the details to what has been inserted in their food. Many of the food being genetically modified are not even on the shelves yet due to the fact that they may not be consumer friendly and also because they haven’t had proof that items such as “Disease Resistance” or “Cold Tolerance” haven’t yet proven that they actually work and will help make an improvement in the future. If genetically modified food where to work and items such as “Disease Resistance, Cold Tolerance, Herbicide and Drought Tolerance” were to work the way our food is currently being produced and sold would shoot through the roof! Hercide Tolerance would garuntee that the crop will not be effected or damaged by a destructive weed. Drought tolerance would allow plants to grow in non-habitual areas, such as growing corn in an area
The process changed when genetic engineering happened, now you could insert genes directly into the target organism, the process would only take years. Yet concerns have been raised by intrest groups and consumers, are the new “frankenfoods” safe to eat? (Posner,1) In today’s marketplace up to 70% of processed food is genetically modified for one purpose or another, and we are now just discovering the risks that they pose to our future. One argument against GM foods is that the modified plants will cross pollinate; breeding with non-modified crops and local fauna that cannot be regulated or controlled. As cross pollination can take place over large areas: “[n]ew genes may be included in the offspring of the traditional, organic crops miles away.”(Csanad,
Vrein, “The Bt corn and soya plants that are now everywhere in our environment are registered as insecticides. But are these insecticidal plants regulated and have their proteins been tested for safety? Not by the federal departments in charge of food safety, not in Canada and not in the U.S.” However the United States Food and Drug Administration directly conflicts this statement with information directly on their website. Specifically they state the following, “Evaluating the safety of food from a genetically engineered plant is a comprehensive process that includes several steps. Generally, the developer identifies the distinguishing attributes of new genetic traits and assesses whether any new material that a person consumed in food made from the genetically engineered plants could be toxic or allergenic,” (FDA 2013) In these few sentences the FDA clearly and directly undercuts the entire argument set forth by Dr. Vrain.
Generally they are used to make the foods crops more resistant to pests or having more flavour or appearance. Traditionally, modifications were done through breeding, but recently scientists are using genetic engineering to create exact specifications of what they want. For example, geneticists of plants often isolate a gene responsible aimed at drought tolerance and add that gene into another plant. The genes used are not only from plants, but also from other sources also. Bacillus thuringiensis, a natural bacterium, produces crystal proteins lethal to insect larvae.
However, the documentary stated that the FDA does not conduct even ¼ as many food inspections as they used to in the 1970’s. Also, in 1998 the USDA introduced microbial testing, but even after some companies repeatedly failed testing, the USDA had no power to shut down these companies. One of the biggest problems is that our regulatory companies are now being controlled by the people who were either lobbyist for these food industries or were running them. We should be entitled to know about our food but have been so far removed and assume that everything we buy at the grocery store is healthy since it isn’t fast food. In reality though, there are only a handful of companies that control all the food in a supermarket or fast food restaurant.