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    Are GMOs Intrinsically Bad

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    Kalyani reddy

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    Are GMOs Intrinsically Bad

    Uploaded by

    Kalyani reddy
    17 views1 page

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    Are GMOs intrinsically bad

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    17 views1 page

    Are GMOs Intrinsically Bad

    Uploaded by

    Kalyani reddy

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Are GMOs intrinsically bad?

    The term “Genetically Modified Organisms” (GMOs) has a bad reputation in many countries.
    Many people consider them as a bad-for-you product. GMOs are organisms that have been
    altered using genetic engineering methods. Potatoes, squash, apples, and papayas are also
    commonly modified. Most GMO crops become ingredients in other foods. These include, corn
    starch in soups and sauces, corn syrup used as a sweetener, corn, canola, and soybean oils in
    mayonnaise, dressings, and breads, sugar derived from sugar beets.

    The key steps involved in genetic engineering are –

    - Identifying a trait of interest (such as drought resistance)


    - Isolating that trait
    - Inserting the trait into the desired organism
    - Propagating that organism

    It is a misconception that these genes are prepared in a laboratory while they are actually isolated
    from other organisms. For instance, plant A maybe resistant to a certain pest and therefore
    scientists are able to isolate that trait and insert it in plant B that was naturally not resistant.
    One specific concern is the possibility for GMOs to negatively affect human health. This could
    result from differences in nutritional content, allergic response, or undesired side effects such as
    toxicity, organ damage, or gene transfer. GMO crops are created to withstand high levels of a
    weed-killing chemical called glyphosate (Roundup). The International Agency for Research on
    Cancer deemed glyphosate as a probable human carcinogen, any exposure to glyphosate could
    likely cause cancer in humans. Genetically engineering foods is a relatively new practice, little is
    known about the long-term effects and safety.

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