The Genetic Modification Of Organisms

Many people today are often amazed by the amount of nutrition and health information required for humans. The constant stream of genetic modification of food can be confusing. Genetically modified (GM) foods are plants and animals that have had their genetic makeup artificially altered by scientists to make them grow faster, taste better, last longer and to provide more nutrients. Scientists make these alternations by transferring genes from one organism into another in order to change the condition or character of the receiving organism. This process is known as biotechnology or genetic engineering (GE), and it has revolutionized the way that agriculture is practiced in many parts of the world. Researchers are now able to use GE

Genetic modified organisms, or GMOs, are living organisms that, through the genetic engineering process, have been altered to withstand certain chemicals and increase the nutritional value of the product. In fact, the majority of the foods found at the grocery store are genetically altered. Genetic modification is becoming increasingly popular on farms throughout the United States and moving into other parts of the world due to their increasing yield capabilities and pest and weed control. However, this has been, and continues to be, an extremely controversial topic of discussion in the world of agriculture and biotechnology, as well as health food critics, because of potential environmental and health risks.

Genetic modified organisms (GMOs) can be defined as the changing of an organism’s genes by introducing, eliminating, or rearranging specific genes using the methods of modern molecular biotechnology, most of the techniques used are referred to as recombinant deoxyribonucleic acid (rDNA) techniques (CAST). Genetically modified organisms and products derived from them have found international use in the pharmaceutical, chemical, and food industries with no documented reports of adverse impacts (CAST).

For thousands of years, genetically modification microorganism has affected many of the products humans eat every day. It began with the tameness of animals. As humans grew into an agricultural company, they start breeding different strains of plants looking to receive the best possible plants for sustenance for people. But as a scientific understanding of breeding and technology grew their methods of altering plants and animals changed. Instead, of breeding two similar types of creatures or plants together, scientists and engineers can immediately modify the transmitted sequence of the DNA of a species. Altering plants and specific crops for food supply has raised many ethical and possible safety issues with the consumers that need to be discussed.

Genetically modified food have been the subject of much controversy lately. Genetically modified organisms (GMO’s) are a broad group of plants, animals and bacteria that are engineered for a wide for a variety of purposes ranging from agricultural production to scientific research. The types of potential perils posed by GMO vary depending on the type of organism being modified and its intended purpose (EOH, 2003).

Most of the people is aware of the risk of genetically modified organisms or GMOs to health; however, GMOs are also beneficial. Some of GMOs benefits are increased crop yields, decreased expense for food or drug production, decreased need for pesticides, improved nutrient structure and food quality, resistance to pests and disease, better food security, and medical benefits to the world’s growing population. Developments have also been made in emerging crops that mature faster and tolerate aluminum, boron, salt, drought, frost, and other environmental stressors which allow plants to grow in conditions where they might not otherwise flourish. A number of animals have also been genetically caused to rise yield and drop susceptibility

The evolution of Genetic Modified Organism (GMO) goes back to a few years. Often we to see the products of these organisms in the fields of farming of agricultural ways , medicine and the environment. These genetically modified foods are an advancement in technology and agriculture. They involve

Genetic engineers create GMOs by transferring genes from one organism into the DNA of another, in the process transferring some trait of the donor organism into the recipient. (Smith, M 53). Findings from several animal studies conclude that GM foods pose several

Transgenesis can have an impact on biodiversity within a species. Genetically modified (GM) animals or plants can be altered to survive better in their natural environment than other non genetically modified organisms. If these better suited organisms are reintroduced into their natural habitat they will dominate the other natural organism within a species and rule them out of the gene pool. This differs from natural selection because humans are involved and have created an unnatural breed of a species. An example of this is the Bt cotton plant. If the Bt cotton was introduced back into a population of non GM cotton then over time the GM cotton would survive on because of it’s resistance to pests that eat it. On the other hand the non GM cotton

Without the genetic modification of food organisms to become more pest resistant and heartier producing, the world population could see a definitive food shortage within the next century. Reasons behind why genetic modification of our food is pivotal for our survival include but are not limited to, there has been no empirical evidence suggesting that the genetically modified organisms for human consumption are dangerous to our health. Modification of plants began 10,000 years ago and is not a new science. Success’s that the current biochemistry has had with better producing, higher disease resistant and use of fewer pesticides

The concept of intentionally altering a naturally occurring organism’s DNA in order to produce genetically modified organisms (GMOs) has been critically analyzed by both science and the mainstream media in the last decade. However, the genetic modification of organisms is not a recent innovation as humans have been modifying organisms for over 30 000 years (Rangel, 2015). Back then, breeding through artificial selection was the most prominent method of genetic engineering. Organisms with the most desirable traits would be bred together in order to create a new generation of superior organisms. Throughout the centuries, the developments in science and technology have resulted in new methods of genetic engineering. Now, genomes can be spliced in order to insert or remove genes. It has essentially come down to a copy and paste process with genes from animals being inserted into plants as the common practice. GM foods are developed by scientists because there is some perceived advantage either to the producer or consumer. For a GM food to be of theoretical benefit to the consumer and society as a whole, it should: increase crop yields due to the introduced resistance to pests and disease, enhance the nutritional profile of an organism or increase the shelf life (Phillips, 2008).

In today’s world, most people are familiar with the word “Genetically modified organisms (or GMOs)”. It is a common technology in our daily life. On the one hand, the GMOs brings many benefits to our society. But on the other hand, it also has potential and unknown risks. Whether or not genetically modified organisms should be applied in our world has always been controversial.

Biological science has progressed rapidly in the last two centuries and nowadays, more than ever before, human beings have the capability to change their environment. One of the ways we do it is genetic engineering. It may be observed that a lot of products have the label GMO (Genetically Modified Organisms). These products are manufactured using genetically modified plants. These plants usually keep their non-modified form, but change their reaction toward the environment. Genetic modification is used to protect them from unwanted consequences, such as being eaten by a predator. It is an advantage in the production, but since a human being has to consume it, the change in DNA (Deoxyribonucleic Acid) of the plant may have an effect on our organism.

Genetically modified crops have been a large part of the agricultural landscape for thousands of years. Ever since wild crops were domesticated by the first farmers domesticated wild varieties of grains and tubers. Simply by selecting the most hardy and highest yielding wild strains early farmers began genetic modification. These plants were then selectively bred for thousands of years so as to further increase their yields and tolerance to damage. In more recent history efforts to modify the genes of plants using methods other than selective breeding were attempted.

Genetically modified organisms (GMO’s) were first introduced over 20 years ago, but that doesn’t mean consumers know what GMO’s are and the benefits and drawbacks of them are.