Question

Heya!! plzz Ans.
Write some Harmful Effects of Genetic Engineering..​

Answer 1

The nutritional value of foods can be less.  

When animals grow, and mature quickly, the nutritional value of that product can be reduced. This can be seen in poultry products today with the white striping that is found in meat products. That striping is a fat deposit that was created, often in the breast meat, because of the rapid growth of the bird. In chickens, Good Housekeeping reports that this can increase the fat content of the meat consumed by over 220%. At the same time, the amount of protein that is received is also reduced.

Pathogens adapt to the new genetic profiles.  

Genetic engineering can create a natural resistance against certain pathogens for plants and animals, but the natural evolutionary process is geared toward creating pathways. Bacteria and viruses evolve a resistance to the resistance that is created by the genetic engineering efforts. This causes the pathogens to become stronger and more resistant than they normally would be, potentially creating future health concerns that are unforeseen.

3. There can be negative side effects that are unexpected.  

Genetic engineering is guaranteed to make a change. Many of those changes are positive, creating more and healthier foods. Some of those changes, however, can be negative and unexpected. Making a plant become more tolerant to drought might also make that plant become less tolerant to direct sunlight. Animals may be modified to produce more milk, but have a shortened lifespan at the same time so farmers suffer a greater livestock.

4. The amount of diversity developed can be less favorable.  

At some point, genetically engineered plants and animals make it “into the wild” and interact with domestic species. This results in a crossing of “natural” and “artificial” organisms. The engineered organisms often dominate, resulting in only a modified species over several generations, reducing the diversity that is available.

Answer 2

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Here is your answer -

• New Allergens in the Food Supply.

• Antibiotic Resistance.

• Production of New Toxins.
• Concentration of Toxic Metals.
• Enhancement of the Environment for Toxic Fungi.

• Unknown Harms.

• Gene Transfer to Wild or Weedy Relatives.

• Change in Herbicide Use Patterns.