The advent of scientific re-engineering of living organisms significantly led to the birth of genetically modified stuff. Primarily there are current and un-ending debates on the safety and efficiency of genetically derived (GMO) food and correlated edibles about human and animal consumption (Krimsky, 2015). Scientifically, Genetically Modified Organism is primarily an organism that has undergone full DNA alteration or re-production or modified through a process referred to as genetic engineering. Majorly GMOs are always achieved by re-engineering the DNA of an organism to another; that is, either an animal, bacterium/virus or most plants. In a layman man language, GMO foods are those foods that have foreign genes inserted into their genetic system. In this regard, there are evidence indicating availability of genetically modified tomatoes resistance to frost, pigs that glow in the dark and even potatoes that are drought resistant. It is, therefore, important to examining the dangers and ostensibly the safety of GMO foods to human health .
If an individual ordered for food from a restaurant or any food outlet today, the likelihood of snacking on GMO food is at all times higher. Similarly, the modern diet people consume even in our homes mostly has sourced from the GM crops because basically, genetically modified products have flooded our food baskets and markets worldwide (Hilbec et al. 2015). Primarily, these products range from fruits and vegetable from that local vendor in the neighborhood. Papaws/papayas are the most modified fruits, tomatoes, and potatoes. In this sense, papayas are mostly modified to be resistant to ringspot virus and consequentially increase its marketability and industrial productivity. In the same breath, potatoes have severally been genetically modified. The essence here is to protect the plant against attack from beetles, late blight and virus resistance by injecting Bacillus thurigiensis into the plant's genetic code. Maize and corn production, especially in the USA, has not been exempted. Since 2010, The US has been primarily doing genetic modification in the maize crops (Hilbec et al. 2015). Regarding this modification, it is notable that not only is the maize a staple food in the world but also the products extracted from GM products significantly have other uses, this uses include; livestock feed usage, production of ethanol, used as a sweetener, cooking oil among other utilities.
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Having discussed the above, it is notable that there is that unanswered question. These questions are on how safe is this GMO food and what are the dangers that may result from consumption of genetically modified foods. Proponents of GMO foods posit that the expanding world population requires expanded food production to ensure continuity and sustenance. They also argue that the ever-shrinking land resources will ultimately not be able to sustain such large scale. They say that GMO is the best solution for this problem because it is cheap and there is a high volume of production (Hilbec et al. 2015). Healthwise, the proponents of GM foods also argue that technology and science conduct extensive research and therefore produces affordable healthier and highly nutritious food crops and products, interestingly, there is an argument that antioxidants may produce in genetically modified food to create enzymes that help prevent cancer and some heart complications.
In the same breath, the supporters of GM foods also posit that genetic production of food crops ensures that crops have that built-in pest resistance mechanism. Similarly, they imply that this being the case, it will be less costly to spend on pesticide thereby saving costs and protecting the environment from unnecessary emissions that may cause global warming. Similarly, there is this well-formulated argument that genetic modifications on foods improve quality, flavor and most Foods can be taste and texture (Hilbec et al. 2015). On how accurate is this remains the constant debate. Interestingly, the GM foods are made to have that longer live like that American tomato that is modified to have that delayed ripening when they are harvested from the farm.
How dangerous is GM food? There are several views considering health and safety and health of genetically formulated diets. These views include; the scientific perspective and the supporters of GMOs' views. In this regard, it is important to note that generally, GMO is harmful to human health. Primarily, these dangers are in threefold; that is, environmentally, food risks and the general health dangers. The world health system is becoming complex each day; there is a rise of foreign diseases that were initially not in existence before the advent of GMO (Klümper & Qaim, 2014). These health dangers are epitomized by the ever-increasing autoimmune syndromes, higher rates of sterility, heart complications, cancer and tumor growths and the general chronic diseases affecting the population. Interestingly, all these complications are in one way fundamentally related to GM foods. These diseases have plunged the world health system into a crisis. Environmentally, it is ironical. GMO protagonists indicate that producing GM foods reduces the use of herbicides and pesticides by the farmers thus protect the environment. However, they still manufacture other GM crop pesticides that are even more toxic to life. GMO plants proportionally harm the ecosystem especially on insects, birds and other animals that depend on plants for survival.
In conclusion, it is notable that GM foods are contemporary part and source of food for both human and animals. In the same breath, it is also noteworthy that GMO is equally important because of its benefits. However, it is important to note that, more dangers cannot be wished away. A GMO food conversely contaminates organism’s genetic codes, causes water pollution, eradicates organic farming and negatively affects human health. This being the case, it is, therefore, recommendable that there should be a separate and independent test on GM foods before consumption or keep away from such foods where possible.
References
Krimsky, S. (2015). An illusory consensus behind GMO health assessment. Science, Technology, & Human Values, 40 (6), 883-914.
Hilbeck, A., Binimelis, R., Defarge, N., Steinbrecher, R., Székács, A., Wickson, F. ... & Novotny, E. (2015). No scientific consensus on GMO safety. Environmental Sciences Europe, 27 (1), 4.
Klümper, W., & Qaim, M. (2014). A meta-analysis of the impacts of genetically modified crops. PloS one, 9 (11), e111629.
