Genetically Modified Food: Pros and Cons

10th February 2019
A lot of what we eat on a daily basis is genetically modified food. Still, we don't tend to realize it since this information more often than not isn't labeled.

Genetically modified food, or genetically modified organisms (GMOs), is food whose genes have been modified. On the surface, they look the same as organic or regular crops, but they are, in fact different. Indeed, inside of them, a specific gene from another species was added or removed for a certain aim. Find out more about genetically modified food below.

Pros of genetically modified food

GMOs are subject to constant monitoring and analysis using very rigorous and exhaustive processes. The controls in place are even superior to those used for regular food.

Experts agree that there is no reason to believe that GMOs can be harmful to your health.

Scientists modify food’s genes to improve it by optimizing their properties. As such, they make them healthier and more nutritious. For example, this process can result in more protein and less fat. Also, it can give us fruits with more vitamins, as well as cereals and veggies with more fiber and minerals.

What’s more, scientists have found ways to make plant crops more resistant. As a result, they’re easier to cultivate and don’t depend as much on the weather or even pests. Another advantage that GMO advocates point to is a lowered dependence on pesticides.

Indeed, modifying food makes it less susceptible to harmful factors. It can also eliminate the most common allergens. The latter is relative since allergies don’t depend so much on substances but on a person’s reaction.

Find out more about: Lets Analyze Organic Food and Its Benefits

Woman looking at junk and healthy food

Cons of GMOs

Scientists can modify GMOs to make them look more appealing. Still, their benefits remain the same or can even take a hit.

They may also harm the biodiversity that we have today and make it a thing of the past. This is because we may end up growing a single variety of apple. In other words, the easiest to grow would become the most profitable.

GMOs can affect others that are not genetically modified, destroying organic and regular crops. They may also disrupt the environment and even destroy weaker plant species.

Farmers cultivate food and take care of their products with great dedication. On the other hand, GMO seeds are in the hands of huge multinational companies.

Further, some reports suggest that there may be a link between GMOs and the rise in food allergies and intolerances. What’s more, researchers are looking into if they could be the cause of antibiotic resistance.

Read more about: Tips To Keep Training Despite Allergies

Genetically modified food apples and nuts

The bottom line

Finally, the World Health Organization (WHO) insists GMOs don’t pose a danger to human health. Still, they do go on to say that scientists should analyze each food one by one.

Also, there are rigorous controls in place before they arrive at any market. What’s more, there are no studies that confirm a negative health impact.

Even so, as we’ve mentioned, some reports suggest they may be responsible for the increase in cases of food allergies and intolerances. Further research is looking into whether GMOs can be linked to antibiotic resistance.

There may also be a link between a delay in the growth of our immune systems. Indeed, this would be important in children.

In conclusion, you can keep eating GMOs since it offers us many benefits. Until there’s scientific evidence of their alleged risks, there’s no reason to stop eating them.

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  • Saher, M., Lindeman, M., & Hursti, U. K. K. (2006). Attitudes towards genetically modified and organic foods. Appetite.
  • Herman, E. M. (2003). Genetically modified soybeans and food allergies. Journal of Experimental Botany.
  • Skryabin, K., & Tutelyan, V. (2013). Genetically modified foods. In Biotechnology in Agriculture and Food Processing: Opportunities and Challenges.
  • Petronyte, M., Dubakiene, R., & Jurgelevicius, V. (2011). Food allergy: the molecular and clinical analysis of soybean. Clinical and Translational Allergy.