The United States government does not regulate genetically modified foods and it is time for that to change.
There are definite risks associated with GM foods, yet the average American consumer is largely uniformed.
Many foods on supermarket shelves have been tampered with — artificially enhanced — for a variety of purposes. Vitamins such as A, B and folic acid are added to common household staples such as cereal, rice and bread for health reasons.
Genes are also added to produce to create more appealing fruits or vegetables — larger sizes, brighter colors — with a longer shelf life.
Yet, GM foods have the potential to harm future and current generations. They are simply not worth the risk.
On the bright side, GM foods decrease the need for pesticides and herbicides.
Crops such as corn can be given genes that provide a defense against pests and insects in the surrounding environment. Food production increases because fewer crops are being destroyed.
Because GM foods can be enhanced to have resistance to certain bacteria and toxins written into their genetic code, the environment can benefit from this.
This leads to cleaner waters and air and cleaner runoff from fields and farms.
For example, DDT was a pesticide introduced in the 1930s as a form of mosquito and lice extermination. It maintained a high persistence in the environment.
With GM foods, however, the need for pesticides, like DDT, declines.
However, GM foods can create “superpests,” pests that become resistant to antibiotics and pesticides from consuming the plants that have been genetically modified, as well as “superweeds,” which are simlilarly resistant. Just as bacteria have gotten used to some antibiotics, pests can, over time, develop resistance to certain antibiotics and ultimately become a threat.
Another risk with GM foods involves ingesting antibiotics to the point that humans and animals could become immune to antibiotics.
When a genetically modified organism is created, it needs to be tested to make sure it has actually received the desired gene.
A version of this article appeared in the Sep 14 issue of the Collegiate Times.
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FDA-CFSAN and USDA-APHIS, both government agencies, highly regulate genetically modified foods and food crops. But nice try.
Also, antimicrobial resistance is much more attributable to over-prescribing of human drugs to human patients. Accredited journal articles, unlike your non-scientific sources, state that antimicrobials used in our food supply do not come close to the effect of antimicrobial resistance attributed by human medicine.
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Ditto the first commenter. The article draws from many activist perspectives - nearly all unproven. Cites the Polish raw potato study. Anything fed raw potatoes exclusively will become sick. The article also outlines many benefits that have huge impact, but does not believe all these benefits are worth it. Need to study up on risk/benefit.
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The FDA's current position is based primarily upon scientific knowledge that was available to researchers in the early 1990s, when the genetically engineered food movement began to pick up steam. To assume the government has our best interests and well-being in mind when it comes to food is a naive move for us as consumers. One look at America's current public education system, and you will find a similar manifestation of the dangers that stem from an ill-educated public that trusts blindly. When was the last time you went to the grocery store and read a label that dripped with brutal insight into the product's processing? When did you (or any of us) sign up for the genetically modified food experiment that has been continuing for more than a decade?
Thank you, Josh, for fighting the good and necessary fight.
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Josh - do you know if there are any scientific studies done that show that GMOs are harmful to humans? If so, can you cite them?
Thanks.
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