What is Genetically Engineered Food?

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Genetically Engineered Food

The genetically engineered food is changed to its core or DNA. There are different methods of producing genetically modified food. Typical methods include mutation breeding and selective breeding.

Commercialism and Other Factors Behind Genetically Engineered Food

Back in 1994, Calgene was the first one to introduce genetically engineered food. He introduced a tomato which would have delayed ripening.

The commercialism of crops produced with genetic engineering includes different plants. The genetically modified crops include canola, soybean, corn, and cotton. There are many reasons for introducing genetic engineering in food. Besides the increase in production, the genetically engineered food also offers better resistance against herbicides and pathogens.

List of Genetically Modified Foods

Here is a list of common food items that underwent genetic modifications.

  • Sausage
  • Sugar Beats
  • High Fructose Corp Syrup
  • Corn Starch
  • Aspartame
  • Tomatoes
  • Ice Cream
  • Soy
  • Milk
  • Canola Oil
  • Alfalfa

What Does the Science Say?

Different controversies are surrounding the genetically engineered food. However, the latest scientific data indicates that there is no harm in using the GMO foods. They do not possess any danger for human consumption. However, scientists do agree that each food item coming to the market must undergo tests before it is declared fit for consumption. However, despite all the scientific evidence available, the public still seems to be suspicious about their contents. Similarly, some governments are restricting or banning them from entering into their markets.

Despite these tall claims, there still loom dangers that make the GMO foods more dangerous.

Based on Scientific Theory

The theory of Central Dogma is the concept of genetic modification. The theory says that one gene only has one protein. However, scientists in many parts of the world do not agree with that approach. They argue that a scientific theory cannot adequately explain the complex network of the DNA structure. This theory, therefore, serves as the primary propellant behind the whole idea of foods with a change in their DNA.

A Radical Technology

The supporters of the genetically modified engineered foods maintain that the technology is only an extension of the natural process. Therefore, they say that it is not different from the natural occurring breeding process. In reality, traditional plant breeders only create new plant varieties. However, they do not mix two different species to make one. Therefore, the breaking down of the genome may result in the transfer of viruses, bacteria, or other micro-organisms.

It Has Its Potential Downsides

The process of inserting a gene into a crop species does not offer structure. Furthermore, it is a random process and may not get the results that scientists sometimes want to attain. Therefore, this kind of randomness might lead to creating new types of proteins. They may also bring into the food other toxins and allergens.

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