Genetically modified organisms (GMOs) or (GE) food crops are crops that have been engineered to increase yields, hardiness, and resistance to herbicides.
They are manufactured and do not occur naturally in nature. The scientific debates are still ongoing, and at least 10% of scientist agree that GMO foods may have a detrimental effect on our health.
With global populations rising fast and unequal food distribution, we do need more rapid yielding plants that are cheap to produce, and the ability to be cultivated in more environments.
The argument for GMO foods is that we’ve already been doing it for centuries. The problem with that argument is that what we did in the past was take the best of an animal or crop and cultivate them to yield more of the same but better or larger. They didn’t mess with their genes. But if we didn’t mess with their genes, we are going to take a much longer time to where we need to be. There lies the problem.
The problem is not only are these crops being modified to yield more at a shorter time. Most of these GMO crops were engineered to survive harsh pesticides.
Over the last decade, as GMO foods have increasingly taken over our food supply, we’ve been learning more about their dangers to our health.
The W.H.O. has stated that GMO foods pose no significant health risk to the public. But the problem is lobbying. It’s not new. Lobbyist have had their hands in pushing products through. So now more and more consumers want a product that is GMO to be labeled as such. Making it the consumers choice to purchase the product. Yet, there is resistance from both the manufacturers and suppliers to allow such labeling.
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