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Genetically Modified Organisms

GeneticallyModified Organisms

GeneticallyModified Organisms

Geneticmanipulation of plants was introduced over two decades ago. Thisissue resulted in debates that have persisted till today regardingthe safety of genetically modified crops. Most scientists havechampioned for GMOs branding them to be safe and the only remedy tofood insecurity (Alimoradi,Ajami, and Ardekani, 2016).Even though technology plays a vital role in ensuring a hunger-freeworld, I firmly believe there is a need to resist the introduction ofmore GMOs in the foods meant for consumption.

Geneticallymodified crops bear certain health risks to humans. Most of thesefoods have been linked to the rising incidents of cancer within thegeneral population given that there is no disclosure of themanipulation process to the public as a whole (Chow,Norris, and Bilder, 2016).Furthermore, incidents of allergic reactions and antibioticresistance have plummeted as a result of consuming these foods. Instudies conducted on animals, the outcomes obtained has been that ofstunted growth and development of tumor cells within the animaltissues (Preedy, 2016). There is a greater resemblance between thebody system of human beings and that of animals, hence justifying thepossibility of similar outcomes in humans. The process of geneinsertion into plants is highly mutagenic and inaccurate resulting inerratic genetic alterations in addition to the change in biochemicalproperties of plants.

Manyplants produce toxins that are harmful to humans. However, the levelof toxin is insignificant in most food crops hence no adverseeffects are initiated. Insertion of foreign genes into plants meantfor consumption can alter this process leading to excessive toxinproduction which could put human lives at risk. Furthermore, thegenes of plants could be damaged during the process of insertion.

GMcrops can withstand the excessive use of herbicides which are meantto inhibit the growth of weeds. This has led to the establishment of‘super weeds’ which have contributed to the rapid deployment ofherbicides (Porfilio, 2016). This has occurred as a result ofselective pressure whereby some weeds have become resistant to theeffects of herbicides hence they can withstand the spraying effects.Such weeds ultimately reproduce and end up passing resistant genes totheir offspring. As an act of desperation, farmers tend tocontinuously spray their farms to try to get rid of these resistantstrains. As time goes by, farmers realize that there are no changesin the elimination of the weeds and finally resort to the use ofextremely toxic chemicals and mixtures, for example, 2,4-D. Thisprocess harms both the environment and also affects human health dueto air pollution.

Theperception that GM foods are needed to feed the ever expanding globalpopulation is misinformed. However, this perception is difficult tojustify due to low yields that have been witnessed in GM foods. Thereare no genetically modified crops that perform better thatnon-modified crops when it comes to toleration of poor climatic andsoil conditions. The reason for this situation could be explained bythe fact that, similar to high yields, there is a complexity of genesinvolved when it comes to toleration of extreme conditions (Vlontzosetal.,2016).These processes are difficult to understand hence hindering themodification process of such genes. Dramatic increases in yield havebeen linked to sustainable agricultural techniques such as organicfarming which produces not only benefits to the environment but alsoto human health.

Insummary, I would conclude that genetically modified foods havegreater adverse effects as compared to non-GM foods. Therefore, toensure there are no environmental and health effects, it is prudentto withdraw GM technology from agricultural and biotechnologyindustries. Other techniques such as conventional breeding of cropsoffer alternative solutions to food insecurity hence there is no needof interfering with genetic composition of plants.


Alimoradi,M., Ajami, M., &amp Ardekani, A. M. (2016). Biotechnology: TwoDecades of Experimentation with Genetically ModifiedOrganisms.&nbspAppliedFood Biotechnology,&nbsp3(4),228-235.

Chow,S., Norris, J. F., &amp Bilder, B. G. (2016). Insight into theGenetically Modified Foods: from the Concerns of Safety to FoodDevelopment (Part I)-ft.&nbspScience,&nbsp2016.

Porfilio,K. (2016). Our GMO Labeling Debate: Human Health, the Environment,and the Precautionary Principle.

Preedy,V. R. (2016). in Food.

Vlontzos,G., Vlontzos, G., Duquenne, M. N., &amp Duquenne, M. N. (2016). Toeat or not to eat? The case of genetically modified (GM)food.&nbspNutrition&amp Food Science,&nbsp46(5),647-658.