Emily Wheeler Gmoooooo

Emily Wheeler
Emily Wheeler
Pros of GMOs
Biotech
2/4/16
Pros Of GMOs
The public stays unaware of the actual advantages and disadvantages that
GMO's have. From the first generation of the GMO crops, two main areas
have become a concern have emerged, risk to the environment and risk to
human health. Many assumptions have been made on how GMO's affect our
population. The information they publish about 'health campaigns' is often
unreliable and unrepresentative of scientific evidence. Should we look into
the publics opinion? There for the agricultural, health, and commercial use is
what we can tend to rely.
GMO's are not new its technology has been around for the past 20 years.
70-80% Foods we eat at home and away from home contain mostly GMO's.
Providing consumers with safe products is the chemical producers number
one priority. The ingredients is safe for people and our planet. GMO's also
have number of important benefits.
Farmers are looking for ways to have better harvests while using water and
land more sustainably. GM crops can help protect our resources and,
ultimately, make a balanced meal more accessible to everyone. Plant is
tested for food and environmental safety and nutritional value. With an ever
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increasing global population, massive 3rd world hunger, and with an

estimation that a child dies for every two seconds world wide from
starvation; this does not even take into account the number of people who
are undernourished, there is a great promise in the use of this technology to
benefit not only the farmers, but also societies worldwide.
The publisher of this site has said, They're creating plants that are better
resistance to weeds, pest, and other disease. Soil salinity has become a
major problem in all agriculture especially in the San Joaquin Valley. This has
made crops less able to grow and in some cases unable to grow at all. The
genetic engineering of plants has the potential to provide edible plant
vaccines that could be used to immunize individuals against a wide variety of
infectious diseases ranging from cholera to potentially AIDS. The transgenic
potato plants that have been produced and tested successfully by utilizing a
genetically engineered food to deliver a pharmaceutical immunization
against diarrhea. A gene from the grey mangrove, Avicenna marina, has
been genetically implanted into a tobacco plant, making it able to tolerate
salt stress as well as showing tolerance to other ionic stresses.
Corn is a food that is very resistant to diseases, pest, and weeds. When we
have GM to help prevent and reproduce corn it held the crops and the farm.
For the land, less uses of herbicides and other pesticides. Gives us better
foods with better texture, flavor and nutritional value. Foods with a longer
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shelf life for easier shipping. GM foods can create an essential sustainable
way to feed the world.
Food materials with improved keeping and processing qualities and reduced
or eliminated natural toxicants or allergens . Better understanding of
responses of crops to environmental stress and development of varieties that
can grow in areas currently too inhospitable. Production of high value drugs
such as vaccines in high volume agricultural crops such as oilseed rape or
livestock such as in milk of dairy cattle. Development of renewable and
sustainable sources of new materials (such as plastics based on starch or
vegetable oil) in designer agricultural crops such as oilseed rape, potato, and
maize.
Genes are changing everyday by natural mutation and recombination.
Which are creating new biological variations. Create many other
combinations that would never otherwise have occurred. Things we eat,
almost everything, is derived from livestock, crops, and micro-organisms.
Humans have also
A genetically engineered food is a plant or meat product that has had its
DNA artificially altered in a laboratory by genes from other plants, animals,
viruses, or bacteria, in order to produce foreign compounds in that food. This
type of genetic alteration is not found in nature, and is experimental. The
correct scientific term is "transgenics," and is also often referred to as (GE)
genetically engineered.
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The issue of GM food safety was first discussed at a meeting of the Food and
Agriculture Organization (FAO), the World Health Organization (WHO) and
biotech representatives in 1990. The "substantial equivalence" concept was
proposed in early 1996. The adoption of the concept of substantial
equivalence allowed permission to market and sell new foods without any
safety or toxicology tests as long as they were not too different in chemical
composition to foods already on the market. To decide if a modified product
is substantially equivalent, the product is tested by the manufacturer for
unexpected changes in a limited set of variables such as toxins, nutrients or
allergens that are known to be present in the unmodified food. If these tests
show no significant difference between the modified and unmodified
products, then no further food safety testing is required.
64 countries with over 40% of the worlds population already label
genetically engineered foods, including the entire European Union. China
labels genetically engineered foods. The same companies that fight GMO
labeling in the US reformulate or label GMOs in the foods they sell overseas.
They afford non-citizens transparency when they've spent over $100M to
keep us from knowing what's in our food here in the US. We didnt use to
label foods with calorie or nutritional value information, but we do now, and
most consumers use this information every day. The California Right to Know
Genetically Engineered Food Act simply requires food producers to also label
food that contains genetically engineered ingredients.
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Supposedly a 2014 report by Consumers Union, labeling would cost

consumers about 1 penny per day. Producers change their labels all the time
and don't increase the costs to their customers. Once people KNOW what is
in their food, they can then make the informed choice to avoid the potential
health risks of GMOs until more research on their long-term effects can be
done.
Williams concedes that he is among a tiny minority of biologists raising
sharp questions about the safety of GM crops. But he says this is only
because the field of plant molecular biology is protecting its interests.
Funding, much of it from the companies that sell GM seeds, heavily favors
researchers who are exploring ways to further the use of genetic
modification in agriculture. He says that biologists who point out health or
other risks associated with GM cropswho merely report or defend
experimental findings that imply there may be risksfind themselves the
focus of vicious attacks on their credibility, which leads scientists who see
problems with GM foods to keep quiet.
Whether Williams is right or wrong, one thing is undeniable: despite

overwhelming evidence that GM crops are safe to eat, the debate over their
use continues to rage, and in some parts of the world, it is growing ever
louder. Skeptics would argue that this contentiousness is a good thingthat
we cannot be too cautious when tinkering with the genetic basis of the
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world's food supply. To researchers such as Goldberg, however, the

persistence of fears about GM foods is nothing short of exasperating. In
spite of hundreds of millions of genetic experiments involving every type of
organism on earth, he says, and people eating billions of meals without a
problem, we've gone back to being ignorant.
The human race has been selectively breeding crops, thus altering plants'
genomes, for millennia. Ordinary wheat has long been strictly a humanengineered plant; it could not exist outside of farms, because its seeds do
not scatter. For some 60 years scientists have been using mutagenic
techniques to scramble the DNA of plants with radiation and chemicals,
creating strains of wheat, rice, peanuts and pears that have become
agricultural mainstays. The practice has inspired little objection from
scientists or the public and has caused no known health problems.
With only not just GMOs nothing we eat is provide safe As medical
researchers know, nothing can really be proved safe. When we harvest
foods things can go wrong with the soil, or the bugs. Sugars that are
produced through manufacturing, sometimes though things can go wrong
without any of us knowing. Not only just that being said but the GMOs put in
medicine can help people live and survive. As far as labeling goes it cost
money to put libelings on food and not only that but that havent been
providing us with chemically labels for quite some time now.
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Sources:
Source 1: http://non-gmoreport.com/
Source 2: http://www.saynotogmos.org/
Source 3: https://www.gmo.com/account/login
Source 4: http://www.shutterstock.com/s/gmo/search.html
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Emily Wheeler

increasing global population, massive 3rd world hunger, and with an

Supposedly a 2014 report by Consumers Union, labeling would cost

Whether Williams is right or wrong, one thing is undeniable: despite

world's food supply. To researchers such as Goldberg, however, the

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