Genetically Modified Food

Genetically Modified Food

In recent discussions of genetically modified food, a controversial issue has been whether it is safe or unsafe. On one hand, one group of observers argue that genetically modified food has never resulted in anything harmful to species but instead beneficial to the world in many ways such as fighting against world hunger. In this view, not only is genetically modified food safe but it can also dramatically improve the world. As one prominent proponent of this view, the director of Biotechnology and Life Sciences Informatics Program, Martina McGloughlin, puts it, “The advantage of biotech is that it can help alleviate the situation… It definitely would be able to provide the farmer with an alternative way of getting the nutritional requirements at a sufficient level with minimum impact on the environment.” On the other hand, another group of observers replies that these advantages only provide short-term results which may be superseded by unknown disadvantages with long-term adverse effects. According to Charles Margulis, a genetic engineering specialist and strong proponent of this stance, “Genetically engineered foods have never been subject to long-term testing… Nobody knows what the consequences are going to be, and the untoward side effects will be irreversible.” In sum, then, while one group argues that genetically modified food will benefit the agriculture, ecosystems, and human health, another argues that it may result in unforeseen health, environmental, and socioeconomic consequences. My own view is that, while it is true that scientific advances have proven beneficial to the field of genetic engineering, the opponents of genetically modified foods are right because of potential unforeseen detrimental effects that may put all species on earth at risk.

According to the website, debates surrounding modified foods began when the first genetically modified food, a Flavr Savr tomato, was created by Calgene and became commercially available in 1994 with the approval of the FDA. Many other foods soon followed to be mixed with other genetically modified organisms, such as corn and soy, and are now found in everything edible from cereal to soda and being consumed by us on a daily basis.

So where does this leave the consumers, both supporters and opponents of the genetically modified foods, and what actions should be taken? Rejecting genetically modified foods would undoubtedly benefit consumers along with the environment and all other living species the most. By accepting genetically modified foods, the disadvantages will outweigh the benefits with unnecessary creation of super weeds, allergic responses, and risks to the health of humans and other species.

One of the benefits proposed by advocates of genetically modified food is that genetic engineering can reduce the rate of environmental pollution by minimizing the usage of pesticides. According to the World Health Organization Expert Consultation on Biotechnology and Food Safety, “The benefits of biotechnology are many and include providing resistance to crop pests to improve production and reduce chemical pesticide usage, thereby making major improvements in both food quality and nutrition”. By introducing to farmers the Bacillus thuringiensis (BT), farmers are able to reduce the use of pesticides with BT genes as an alternative. However, there is no reliable evidence proving that the rate of pollution has decreased at all. Instead, according to the video, engineering plants to resist pests and herbicides would lead to the rapid evolution of herbicide-resistant super weeds. An opponent of the use of BT, Jeremy Rifkin, president of the Foundation on Economic Trends, states, “Yes they are ending the use of pesticides, but now they are introducing more toxins than they ever have introduced with pesticides. You have to think of that corn now is a factory producing toxin”. In other words, the large amount of crops grown with BT genes in the field would allow insects to quickly build a tolerance for it. Chemical pesticides would then slowly leak into crops and eventually make foods dangerous for humans to consume. Therefore, rather than reducing environmental pollution, genetic engineering instead increases pollution of the environment and contributes to the endangerment of the safety of foods by creating more toxins.