Most important advantage and disadvantage of gmo for 2 project
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. Food supplies become predictable.
When crop yields become predictable, then the food supply becomes predictable at the same time. This gives us the ability to reduce the presence of food deserts around the world, providing a greater population with a well-rounded nutritional opportunity that may not have existed in the past.
2. Nutritional content can be improved.
Genetic modifications do more than add pest resistance or weather resistance to GMO crops. The nutritional content of the crops can be altered as well, providing a denser nutritional profile than what previous generations were able to enjoy. This means people in the future could gain the same nutrition from lower levels of food consumption. The UN Food and Agricultural Organization notes that rice, genetically modified to produce high levels of Vitamin A, have helped to reduce global vitamin deficiencies.
3. Genetically modified foods can have a longer shelf life.
Instead of relying on preservatives to maintain food freshness while it sits on a shelf, genetically modified foods make it possible to extend food life by enhancing the natural qualities of the food itself. According to Environmental Nutrition, certain preservatives are associated with a higher carcinogen, heart disease, and allergy risk.
4. We receive medical benefits from GMO crops.
Through a process called “pharming,” it is possible to produce certain proteins and vaccines, along with other pharmaceutical goods, thanks to the use of genetic modifications. This practice offers cheaper methods of improving personal health and could change how certain medications are provided to patients in the future. Imagine being able to eat your dinner to get a tetanus booster instead of receiving a shot in the arm – that’s the future of this technology.
5. It creates foods that are more appealing to eat.
Colors can be changed or improved with genetically modified foods so they become more pleasing to eat. Spoon University reports that deeper colors in foods changes how the brain perceives what is being eaten. Deeper red colors make food seem to be sweeter, even if it is not. Brighter foods are associated with better nutrition and improved flavors.
When crop yields become predictable, then the food supply becomes predictable at the same time. This gives us the ability to reduce the presence of food deserts around the world, providing a greater population with a well-rounded nutritional opportunity that may not have existed in the past.
2. Nutritional content can be improved.
Genetic modifications do more than add pest resistance or weather resistance to GMO crops. The nutritional content of the crops can be altered as well, providing a denser nutritional profile than what previous generations were able to enjoy. This means people in the future could gain the same nutrition from lower levels of food consumption. The UN Food and Agricultural Organization notes that rice, genetically modified to produce high levels of Vitamin A, have helped to reduce global vitamin deficiencies.
3. Genetically modified foods can have a longer shelf life.
Instead of relying on preservatives to maintain food freshness while it sits on a shelf, genetically modified foods make it possible to extend food life by enhancing the natural qualities of the food itself. According to Environmental Nutrition, certain preservatives are associated with a higher carcinogen, heart disease, and allergy risk.
4. We receive medical benefits from GMO crops.
Through a process called “pharming,” it is possible to produce certain proteins and vaccines, along with other pharmaceutical goods, thanks to the use of genetic modifications. This practice offers cheaper methods of improving personal health and could change how certain medications are provided to patients in the future. Imagine being able to eat your dinner to get a tetanus booster instead of receiving a shot in the arm – that’s the future of this technology.
5. It creates foods that are more appealing to eat.
Colors can be changed or improved with genetically modified foods so they become more pleasing to eat. Spoon University reports that deeper colors in foods changes how the brain perceives what is being eaten. Deeper red colors make food seem to be sweeter, even if it is not. Brighter foods are associated with better nutrition and improved flavors.
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