The Effects of Gmo Foods on Health

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Effects of GMO foods on health Marion Bilda Rasmussen College Author Note This essay is being submitted on May 27, 2014, for Vicki Phillips’ ENC 1101-2B English Composition Class. GMO stands for genetically modified organism. These foods have been around for centuries. Their use is now widespread and it is difficult to go down a grocery store shelf without encountering foods that do not contain any GMO. The original idea of developing these foods was to develop crops that would grow faster, be more nutritious, disease resistant, pest, and frost resistant. Basically, GMOs where supposed to be a super food to feed the masses more efficiently. The debate on whether or not this has been achieved is a difficult one. Some argue the benefits of growing GMO foods for society; others argue the lack of research on the long term effects of prolonged use of these foods. What exactly are GMO foods are they better or worse than organics, and how do they effect the human body? GMOs are exceptional innovations that change the hereditary cosmetics of living life forms as creatures, plants or microbes (Whitman, 2000; Heaf, 1999, Bren, 2003). The methodology of joining together genes from distinctive creatures is known as recombinant DNA innovation, and the ensuing life form is said to be "genetically modified" (MOYE, B., GLORIA, B., MUSTAFA, Y., & EMEKA, N. 2009). In layman’s terms, this means that scientists take desirable DNA from one plant and join it with another plant. Strawberry plants that where once affected by frost can now survive. Corn is more resistant to many pests. The yields of any crop are much higher, therefore feeding many more people. Pesticides are widely used, but they tend to affect crops negatively. While they could destroy a crop in the past, now the crops are modified in a way were they are resistant to these chemicals. Farmers are able

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