Introduction: the organic food. Researchers part of the

Introduction: With technology advancing, science changes and evolves, enabling modern studies. Accordingly, these advancements allow scientists the ability to genetically engineer organisms, in which DNA is altered to make them superior in nature. Aiming to produce advanced species of animals and plants through genetic engineering, science introduces a desired trait into one species, impacting the organism along with everything and populations surrounding it. Defending the process, there are arguments that proclaim that such organisms ensure beneficial outcomes. Nevertheless, manipulating an organism’s genome takes time and effort, which in the end yields negative results on the environment and healthScience of GMOs: As a way for farmers to use less pesticide, scientists are producing genetically modified organisms. Creating GE “insect-resistant crops” causes them to have double of the toxins from pesticides and herbicides in the product (Food & Water Watch). Self-producing insect repellents and the use of pesticides increase the end product of toxins. At the end of the process, environments are evolving as an effect of GM crops, and these crops get a double dose of harmful chemicals, which are evident in the last stage. ¬† With advancements in gene technology, scientists are capable of gene manipulation in a living organism. From the study results of Iranian research centers, findings show that gene technology allows “the creation of an organism that are desired and designed” to be more suitable for survival in any environment (Maghari and Ardekani). Allowing scientist to combine genes from an animal to a plant or vice versa causes combinations of DNA that influence the production of the subject organism. Conversely, the Biotechnology and Food Research Center in Pakistan finds that GM products “introduce new allergens, toxins, disruptive chemical,…mutated species and unknown protein combinations” all of which impact environments and health (Khan, S. J., et al.). Increasing production of these organisms, they become part of nature’s food chain involving all creatures. Completing the gene transfer process, biological factors triggering cause “phenotypic stability and permanence inheritance” which generates a higher risk of contamination and gene escape (Maghari and Ardekani). With triggering factors and biological unbalance, estimates of high percentages of mutation are more in GM foods than in the organic food. Researchers part of the molecular and cellular studies in London discover the “reduced levels of nutrients and increased levels of allergens or toxins,” which allows malfunctions and breakdowns in the consumer’s body, are prominent and predictable (Key, Suzie, et al.). Pakistan research centers find that phytoestrogen compounds “thought to protect the body from heart disease and cancer” is a decreased nutrient in GM foods, which is a leading proof that these foods are unprofitable (Khan, S. J., et al.). With increased allergens and toxins, GMOs become progressively dangerous and poisonous to creatures. Having “no practical way to stop them from trespassing” transgenic foods become a part of many daily lives (Price, Robert I., et al.). Unconsciously being part of daily diets, getting sick does not usually go back to GM foods. As a way for farmers to use less pesticide, scientists are producing genetically modified organisms. Creating GE “insect-resistant crops” cause them to have double of the toxins from pesticides and herbicides in the final product (Food & Water Watch). Mark Anslow, an ecologist, states how GE crops “increase farmers’ reliance” on pesticides and fertilizers, which is a leading factor of toxin residue in the end product. Manufacturing genetically engineered crops for farmers to not use pesticides and herbicides while on the other hand, these farmers use more chemicals leads “to the evolution of the high-impact Superweeds”, which represents nature’s evolution around GE crops. The growth of the superweed evolves the insects and animals living in the surrounding environment, insects immune to pesticides and herbicides are common, which results in farmers’ use of more herbicides. At the end of the process, environments are evolving as an effect of GM crops, also these crops get a double dose of harmful chemicals, which are evident in the last stage. ¬†Impacts of GMOs: Holding multiple experiments, scientists try to prove whether or not these foods are harmful to society and health. Furthermore, studies on these foods find they have a negative influence on consumers. Moreover, allegedly made with foreign DNA that has the desired trait, Jeffrey Smith, a founding director of the Institute for Responsible Technology, finds evidence suggesting “that the…natural genes can be switched off, turned on permanently, damaged, or altered,” once inserted, scientist cannot control them (Smith). Accordingly, testing to look for short and long-term effects, amount of toxicity, allergenicity, and other effects, GE foods have shown to be a cause of multiple diseases, cancers, and fatal allergic reactions. Vrain, a former research scientist, states that the process is “based on an extremely oversimplified model,” signifying that it is not the most desirable choice to manufacture foods (Mercola). Consequently, GE foods are threatening to consumer health and surrounding environments; damaging proteins in the GE organism cause these foods to contain toxic and allergenic proteins. Studies “out of Europe and Russia, show that rats fed engineered food die prematurely” allowing serious concerns over their safety (Mercola). Conducting research on mammals yield results that emphasize that foods with altered genes are poisonous and harmful to consumers. Premature death is an effect of internal organ failure and allergenicity. Jeffery Smith states a study done on rats fed on “FlavrSavr tomato which then they develop stomach lesions,” indicating the extent of affected internal organs (Smith). Allergies and toxin remaining in the end product break down into the body, which makes the consumer vulnerable to the proteins, hormones, and other parts of foods, whether beneficial or dangerous. Studies, that scientists conduct, prove that GM foods are beneficial. The process of making these foods causes negative impacts on the organism, consumer, and environment. Additionally, because long-term studies are hard to conduct, there is not enough information about what can happen when these foods are completely in the food cycle. However, dangerous short-term consequences tests show that the results give serious cause for concerns. An Indian news agency’s report that “thousands of sheep allowed to graze BT cotton crop residues” died later as well as other livestock and that there were”allergy-like symptoms among Indian laborers in BT cotton fields” emphasizes the point that these foods travel easy and do not only impact organisms through eating, but also through contact (Anslow). Granted, there are limited testings on long-term effects of the food, but short-term effects foretell that if these foods stay in the food system, they will continue to spread in the environment and impact all beings. Conclusion: Negative results are yielding with the growth of GM crops and foods and evolution of superweed and insects. Although there are claims that GM foods are beneficial, their cons outweigh their pros. The process they go through is a major factor of why they are negative, which impacts consumer health, which then impacts the environment and society. Additionally, the multitude of short-term effect testing ensures that GMOs impact organs and make an organism unfit for survival. Science’s ability to genetically engineer foods cause a shift in the way that the food influences the organisms’ health and the environment. Advancements in technology allow the process of genetic engineering to occur, allowing a change in an organism original genome, which when consumed internally harms organs and functions of a consumer’s body and when released into the environment physically harms nature as well as consumers.

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