Genetically Modified Foods - Evils or Friends

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Genetically Modified foods - Evils or Friends Genetically Modified Foods (or GM foods) are produced from organisms in which specific changes are introduced into their DNA through the methods of genetic engineering. Genetically Modified crops are available commercially since 1994. Majority of the gene modification of foods have primarily focused on cash crops which are in high demand such as soybean, corn, canola, and cotton seed oil. These crops have been engineered for resistance to pathogens and herbicides and better nutrient profiles (Wikipedia). According to an article by author Robert Shields, more than 26 percent of the cotton, 40 percent of the soybean acreage in the US was planted with GM crops containing gene for herbicide resistance by the year 1998. The application of Agri-biotechnology has increased by 60 fold since 1996 and by 2015 it is predicted that in about 40 countries more than 200 million hectares of lands will be planted by biotech crops (Maghari 1). The invention of agricultural biotechnology has caused social and ethical contradictions. There are extensive debates active in scientific circles as to how modern biotechnology can be used for planting high quality of high yield crops to meet the challenge of feeding the ever increasing population while protecting the ecosystem and human health.
Genetically Modified Foods (GM Foods) have made a big splatter in the news lately. Environmental organizations and public interest groups have been actively protesting against GM foods for months. Recent controversial studies about the effects of genetically modified corn pollen on monarch butterfly caterpillars have brought the issue of genetic engineering to the forefront of the public consciousness in the U.S. (Whitman1). The consumers are mainly concerned about the long term human health effects of the biotech crops such as antibiotic resistance,…...

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