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List of Advantages of Genetically Modified Foods
1. Insect Resistance
Some GMO foods have been modified to make them more resistant to insects and other pests. A report from the University of California in San Diego states that toxic bacteria (yet safe for human use) can be added to crops to make them repel insects. This means the amount of pesticide chemicals used on the plants are reduced, so their exposure to dangerous pesticides are also reduced.
2. Stronger Crops
Another benefit that GM technology is believed to bring about is that crops can be engineered to withstand weather extremes and fluctuations, which means that there will be good quality and sufficient yields even under a poor or severe weather condition. As populations across the world grow and more lands are being utilized for housing instead of food production, farmers are prompted to grow crops in locations that are originally not suitable for plant cultivation, and culturing plants that can withstand high salt content in soil and groundwater, not to mention long periods of drought, will help them grow healthy crops. Also, animals and plants that have been genetically modified can become more resistant to unexpected disease problems. We can just think of the technology as a vaccine for the species, except that it is encoded into their genes, rather than being shot into their immune system.
3. Larger Production
It has been easier to raise crops that are classified as genetically modified because all of their examples have the stronger ability to resist pests. This attribute helps farmers with producing greater amounts of crops or foods.
4. Environmental Protection
According to an Oklahoma State University report, the increase of GM animals and crops often requires less time, tools and chemicals, and may help with reducing greenhouse gas emissions, soil erosion and environmental pollution. This means the general health and beauty of the environment that surrounds farms will be improved, contributing to the preservation of better water and air quality, which can also indirectly benefit every person’s well-being.
5. Extensive Protection for Crops
GM foods were created with the use of genetic engineering—a technology that was designed to make sure crops will never be damaged in a fast rate. The method also allows farmers and merchants to preserve the good quality of foods more efficiently by using special substances.
1. Allergic Reactions
According to research by the Brown University, resent genetically modified foods can pose significant allergy risks to people. It states that genetic modification often adds or mixes proteins that were not indigenous to the original animal or plant, which might cause new allergic reactions in our body. In some cases, proteins from organisms that you are allergic to might be added to organisms that you were not originally allergic to. This means your range of food choices will be lessened.
2. Not 100% Environmentally Friendly
Though it is claimed by many experts that genetically modified foods are safe for the environment, they actually still contain several kinds of substances that are not yet proven to be such. And what’s worse? These substances are remained hidden to the public.
3. Lower Level of Biodiversity
One big potential drawback of this technology is that some organisms in the ecosystem could be harmed, which in turn could lead to a lower level of biodiversity. When we remove a certain pest that is harmful to crops, we could also be removing a food source for a certain species. In addition, genetically modified crops could prove toxic to some organisms, which can lead to their reduced numbers or even extinction.
4. Decreased Antibiotic Efficacy
According to the Iowa State University, some genetically modified foods have antibiotic features that are built into them, making them resistant or immune to viruses or diseases or viruses. And when we eat them, these antibiotic markers will persist in our body and will render actual antibiotic medications less effective. The university also warns that ingestion of these foods and regular exposure to antibiotics may contribute to the reduced effectiveness of antibiotic drugs, as noticed in hospitals across the planet.
5. Unusual Taste
Genetically modified foods are observed to have unnatural tastes compared with the ordinary foods that are sold on the market. This could be the result of the substances that were added to their composition.
