what are GM foods and their pros and cons?
Answers
Explanation:
Plants that are more resistant to diseases spread by insects or viruses result in higher yields for farmers and a more attractive product. Genetically modification can also increase nutritional value or enhance flavor. All of these factors contribute to lower costs for the consumer.
Answer:
If you’ve eaten anything today, chances are you’ve snacked on GMOs. GMO stands for genetically modified organism. Genetically modified (GM) foods are made from soy, corn, or other crops grown from seeds with genetically engineered DNA.
If you’ve eaten anything today, chances are you’ve snacked on GMOs. GMO stands for genetically modified organism. Genetically modified (GM) foods are made from soy, corn, or other crops grown from seeds with genetically engineered DNA.According to the U.S. Department of Agriculture (USDA), GM seeds are used to plant more than 90 percent of corn, soybeans, and cotton grown in the United States. Unless you consciously avoid them, GM foods likely find their way into many of your snacks and meals.
If you’ve eaten anything today, chances are you’ve snacked on GMOs. GMO stands for genetically modified organism. Genetically modified (GM) foods are made from soy, corn, or other crops grown from seeds with genetically engineered DNA.According to the U.S. Department of Agriculture (USDA), GM seeds are used to plant more than 90 percent of corn, soybeans, and cotton grown in the United States. Unless you consciously avoid them, GM foods likely find their way into many of your snacks and meals.Some people believe GM foods are safe, healthy, and sustainable, while others claim the opposite. Read on to learn about the pros and cons — and what the research says.
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GMOs: Pros and Cons
Medically reviewed by Debra Sullivan, PhD, MSN, CNE, COI on October 5, 2016 — Written by Treacy Colbert
Pros
Cons
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What are GMOs?
If you’ve eaten anything today, chances are you’ve snacked on GMOs. GMO stands for genetically modified organism. Genetically modified (GM) foods are made from soy, corn, or other crops grown from seeds with genetically engineered DNA.
According to the U.S. Department of Agriculture (USDA), GM seeds are used to plant more than 90 percent of corn, soybeans, and cotton grown in the United States. Unless you consciously avoid them, GM foods likely find their way into many of your snacks and meals.
Some people believe GM foods are safe, healthy, and sustainable, while others claim the opposite. Read on to learn about the pros and cons — and what the research says.
Ad revenue keeps our content free for you
Pros of GM foods
Scientists genetically engineer seeds for many reasons. For example, they sometimes make changes designed to increase a plant’s:
resistance to insects
tolerance to herbicides
tolerance for heat, cold, or drought
crop yield
They also engineer seeds to give GM foods stronger colors, increase their shelf life, or eliminate seeds. That’s why we can buy seedless watermelons and grapes. Some GM foods also have been engineered to have higher levels of specific nutrients, such as protein, calcium, or folate.
Proponents of GM food contend that genetic engineering can help us find sustainable ways to feed people. Specifically, in countries that lack access to nutrient-rich foods. The heartiness of some GM crops makes it so they can grow in marginal environments. The longer shelf life of some GM foods allows them to be shipped to remote areas.
Potential cons of GM foods
On the other hand, some people wonder if GM foods are safe and healthy to eat. Genetic engineering is a relatively new development. As a result, research on the long-term health effects of GM foods is limited.
GM foods have to meet the same safety requirements as foods grown from non-GM seeds. But critics suggest there’s more to be concerned about. Some people worry that GM foods may be linked to allergies, antibiotic resistance, or cancer. Others suggest these concerns are unfounded. Here’s what the research says.
Allergies
Food allergies are a growing problem in the United States. According to the Centers for Disease Control and Prevention (CDC)Trusted Source, food allergies in children under 18 years of age have increased; from 3.4 percent between 1997 and 1999 to 5.1 percent between 2009 and 2011.
Some people believe that spike is linked to GM foods. But there’s no evidence that GM foods in general are more likely to trigger allergic reactions than non-GM foods, according to a study from Harvard University.
Others raise concerns about the transfer of specific proteins from one plant to another in genetic engineering. Proteins found in a relatively small number of foods cause most allergic reactions. Tree nuts are one of the most common triggers.