GMFs? Good or Bad? David Kim

The hot topic around nowadays in the world of farming is the use of GMFs, also known as Genetically Modified Foods. This controversial topic has much research behind it and yet no one can give us a definitive answer as to whether or not using GM foods is detrimental to our health.

What is a GM food?

A genetically modified food is classified as a specific bred species of crop that has been modified in one way or another using a set of technologies to alter the genetic makeup of such crops.

What is good about it?

There are many benefits to using genetically modified foods. One benefit is that GM crops take less time to mature and grow. With that, you get increased production, which is useful for the ever-growing human population. In addition, GM crops can also have a better taste and better quality. Arguably, the most important trait is that you can genetically manufacture crops to be resistant to weather and pests.

So what makes it so bad?

With these benefits come a downfall, many argue. Scientists, say that there is the potential for poisoning, allergic reactions, and other unknown effects on organisms that live in the soil. In addition, ethics can come into play in which a religious person must eat specific crops and so forth. Animal lovers argue that the animal that is being used can be under stress and even pain, although scientists protest that the animal is never harmed or under any pain from any part of the procedure.

Do we still use and eat them?

Moreover, if so what measures are we taking? Of course we are still using them! A recent study shows that between 1996 and 2005, the total surface area of land cultivated with GMFs had increased by a factor of 50, from 4.2 million acres to 900,000 km² (222 million acres), of which 55 percent were in the United States. In addition, we are doing much less than foreign countries such as Europe, Japan, and Australia. Consumers demand labeling so, they can exercise choice between foods that have genetically modified, conventional or more natural organic origins. This requires a labeling system as well as the reliable separation of GM and non-GM organisms at production level and throughout the whole processing chain.

References:

1. http://www.csa.com/discoveryguides/gmfood/overview.php

2. http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml

3. Image 1: http://www.cartoonstock.com/lowres/sea0179l.jpg

4. Image 2: http://www.icsu.org/1_icsuinscience/GMO/images/fig_2.2.gif

5. Image 3: http://www.pub.ac.za/resources/docs/cartoon_gm_crops.jpg