Should We Eat Food That Is Genetically Modified - Assignment Example

Argumentative Paper: Should we eat food that is genetically modified? Name Institution Professor Course Date Introduction The past few decades have seen major developments in plant gene engineering. These advancements have led to production of genetically modified crops. The crops are modified in laboratories to enhance their nutritional value as well as create resistance to herbicides besides helping them to withstand droughts. Genetically modified foods are rapidly enhanced through genetic engineering, which is less time consuming than conventional methods. Proponents of genetically modified crops assert that plants are genetically modified to endure drought, which is a suitable strategy for feeding the world’s population. Genetically modified foods are a major commodity in the global food industry. Between 1996 and 2014, three hundred and fifty-seven genetically modified crops were approved with the global value of GM crop market reaching thirty-five percent (Lin & Pan, 2015). However, the swift development of genetically modified food has created controversies in the world. Genetically modified foods are food crops made for human and animal consumption through the modern molecular biology methods. They involve foods that contain one or more genetically modified organisms (GMO). Although genetically modified foods are a prevalent agricultural food product across the world because of their superior productivity and ability to address the world food crisis, people should not consume genetically modified foods. Genetically modified are unhealthy as they have reduced nutritional value, they are harmful to human health and the environment. With the ever-increasing global population, there is a need to develop crops that are resistant to pests and weeds besides developing crops that leads to bigger yields. Crops with bigger yields are essential as they promote more effective land use and are more sustainable in feeding the world population. Genetically modified foods have some aspects, which work to enhance human life. In fact, these foods are disease resistant, cold resistance and herbicide tolerant. As a result, proponents of genetically modified foods maintain that these foods are safe from factors that alter the natural nutritional value. According to Walters (2010), GMO demonstrates substantial net economic benefits at farm level. The GMO technology lowers pesticide spraying by 172 million kg besides lowering the environmental footprint linked with the use of pesticide by 14% (Walters, 2010). GMO technology has also significantly lowered emission of greenhouse gases from agriculture. Genetically modified foods alleviate hunger and malnutrition given their increased productivity and increased nutritional value. However, they are perceptions that these foods contain some additives, which lessen the nutritional value as well as increase toxics levels on the modified foods (Freedman, 2009). Due to the addition of additives and genes in GM foods, there is a possibility of increased toxins in the human body thereby causing serious health risks. Although some genetically modified foods are also altered to increase the nutritional value with the most notable nutrients that are enhanced through genetic modification including glucose and fatty acids, which are necessary for physical activities, I disagree that genetically modified foods are healthy for human consumption and the environment. Genetically modified foods lack essential nutrients, hence they are unhealthy. Although scientists have established means to modify crops in a way that enhances their nutritional value, GMO foods have reduced nutritional value compared to traditionally grown foods. The use of additives in genetically modified foods lowers their nutritional value. Genetically modified foods can make some nutrients unavailable, thereby providing no nutritional benefits to human beings. For instance, phytate is an element found in genetically modified grains and seeds that makes nutrients unavailable to people. An inserted gene in some genetically modified crops can make a plant to yield increased levels of phytate that lowers the mineral nutritional value of a crop (Bakshi, 2003). Several studies have been performed to establish whether nutrients such as minerals and vitamins in genetically modified foods are equivalent to traditionally bred foods (Syed & Shinwari, 2016). A reasonable example is the modified soybeans, which have been tested alongside the conventional soybeans. Although the genetically modified soybeans were found to have an increase level of nutritional value, they nutritional value cannot be compared with that of unmodified soyabeans (Syed & Shinwari, 2016). Another research carried out by Bakshi (2003) found out that the level of compound that include phytoestrogens essential in protecting against heart diseases and other types of cancer were minimal in genetically modified soybeans than in conventional soybeans. In this view, genetically modified foods have reduced level of vital nutrients that are essential to human health. As a result, consuming genetically modified foods does not add any nutritional value to human body; hence, consumption of these foods should be stopped. Although the use of biotechnology in agriculture is a crucial tool for enhancing food quantity and quality, genetically modified foods are detrimental to human health. Bakshi (2003) asserts that along with the benefits of genetically modified crops, there are increased concerns of adverse human health upshots linked to consumption of genetically modified foods. The genetically modified foods raise concern and fear in people’s minds regarding their safety and effects to human health. Some of the negative effects linked to the consumption of genetically modified foods include, antibiotic resistance, production of novel toxins, increased risks to cancer and novel allergens in the food supply. Particularly, food allergy is a major health issue linked to the consumption of genetically modified foods. According to IRT (2016), through combing genes from unlinked species, genetic engineering instigates a host of impulsive side effects. More so, the process of establishing a genetically modified crop can lead to massive collateral destruction that unleashes carcinogens, allergens and novel toxins and causes nutritional deficiencies. IRT (2016) confirms that numerous health issues augmented following the introduction of genetically modified foods in 1996. For instance, the percentage of Americans with more than three chronic diseases rose from seven to thirteen percent in nine years. In addition, food allergies increased with disorders such reproductive disorders, digestive problems and autism increasing. Although genetically modified foods are not the only causative factors for such disorders, GMOs are major contributor to such health issues. Besides food allergy, increased toxicity, nutritional deficiencies and antibiotic resistance, consumption of genetically modified foods can prompt infertility. Animal studies have demonstrated that genetically modified foods can cause infertility (Cabot & Jasinka, 2011). A research carried out in Austria indicated that consumption of genetically modified corn hold detrimental effects on the reproductive system. Over a period of twenty-weeks, the Australian Health Ministry found out that the fertility of mice fed through genetically modified corn was impaired ( Cabot & Jasinka, 2011). Due to the increased health effects linked to genetically modified foods, the AAEM (American Academy of Environmental Medicine) requests health care practitioners to desist from prescribing GMO diets to their patients (IRT, 2016). The organization cites animal research that showed organ damage, immune system disorders, infertility, increased aging and gastrointestinal system disorders. Consumption of genetically modified foods by human beings leaves substances in the body that consequently trigger long-term health problems. Therefore, people should not consume genetically modified foods. Genetically modified foods causes harm to the environment. Although genetically modified crops increase farm produces besides promoting preservation of farmland. According to Bobe and Procopie (2015), genetic modification has been discharged into the environment and addressed with less or no risk evaluation. Although biotechnology has opened novel horizons and numerous opportunities, GMOs come with negative environmental effects. The production of GMOs requires increased use of herbicides. For instance, between 1996 and 2008, farmers in the United States sprayed extra three hundred and eighty-there million pounds of herbicides on their genetically modified crops (IRT, 2016). The increased use of Roundup causes increased herbicide resistance. Although application of Roundup helps in weed control in cotton, soybeans and corn, weeds develops resistance to herbicide thereby requiring more use of herbicides. The increased resistance makes farmers to apply increased toxic herbicides that become detrimental to the natural environment. The increased use of herbicides is not only detrimental to human health in the sense that it increases hormone disruption, cancer and birth defects, but also it is harmful to the natural environment. More importantly, production of genetically modified foods causes pollution to the environment through cross-pollination. Self-propagating GMO contamination holds enormous effects on the environment. The effects of GMO contamination outweigh the nuclear waste and global warming effects. If people stop eating genetically modified foods, there would be no market for these foods, hence reduced production of these foods. The reduced production of GMOs would come with less harmful effects on the natural environment. Conclusion Biotechnology has instigated great hopes to humanity one of them being genetic modification that facilitates production of genetically modified crops. Genetically modified foods are foods drawn from organisms that genetic composition has been altered through genetic engineering techniques. Genetic modified foods hold the potential to prevent shortages of food, addressing poverty and hunger particularly in the developing nations. Although genetically modified foods are a major tool in addressing food shortages affecting the ever-increasing world population besides promoting effective land use, people should not consume these foods. While there some benefits linked to genetically modified foods, the negative effects of these foods outweigh their benefits. Even if the nutritional value of genetically modified foods can be enhanced through removal or addition of nutrients that are believed to hold an important aspect to human health, these foods contain some additives, which lessen their nutritional value. For instance, genetically modified soyabeans hold a reduced level of phytoestrogens that are essential in prevention of certain types of cancer. In this regard, people should not eat genetically modified foods because they hold less nutritional value. In addition, consumption of genetically modified foods is detrimental to human health given that these foods causes antibiotic resistance, production of novel toxins, increased risks to cancer and food allergens. Genetically modified foods also causes environment harm instigated through increased use of herbicides such as Roundup and cross-pollination. Given the reduced nutritional value and negative effects of genetically modified foods to human health and the environment, people should desist from eating genetically modified foods. Bibliography Bakshi, A.(2003). Potential adverse health effects of genetically modified crops. Journal of Toxicology and Environmental Health, 6, 211-225. Bobe, M., & Procopie, R.(2015). Scientific debate on genetically modified organisms in the food chain. International Journal of Economic Practices and Theories, 5 (3), 151- 159. Cabot, S., & Jasinska, M.(2011). Infertility-The hidden causes: How to overcome them naturally. USA: SCB International Inc. Freedman, J.(2009). Genetically Modified Food: How Biotechnology Is Changing What We Eat. London: The Rosen Publishing Group. IRT.(2016). 10 reasons to avoid GMOs. Institute for Responsible Technology. Retrieved from http://responsibletechnology.org/10-reasons-to-avoid-gmos/ Lin, C.H., & Pan, T.M.(2015). Perspective on genetically modified crops and food detection. Journal of Food and Drug Analysis, 24, 1-8. Syed, K., & Shinwari, Z.K.(2016). Allelopathic effect of methanolic extracts of genetically modified and non-genetically modified canola on soybean. Toxicology & Industrial Health, 32 (3), 564-575. Walters, R.(2010). Crime, political economy and genetically modified food. UK: Routledge. Read More