GMO FOOD.

What is a GMO?
A GMO (genetically modified organism) is the result of a laboratory process where genes
from the DNA of one species are extracted and artificially forced into the genes of an
unrelated plant or animal. This process may be called either Genetic Engineering or
Genetic Modification.

■ The engineers who do this design plants using genetically modified organisms, or
GMOs, to be tougher, more nutritious, or better tasting using genes.
What is a gene?
gene is the basic physical and functional unit of heredity. Genes are made up of
DNA so these contain the genetic information of living things.
Because this involves the transfer of genes, GMOs are also known as “transgenic”
organism.

Where do these new genes come from?

The genes that the scientists use may come from bacteria, viruses, insects, animals and
humans.

How is genetic engineering done?

Because living organisms have natural barriers to protect themselves against the
introduction of DNA from a different species, genetic engineers must force the DNA from
one organism into another. Their methods include:

- Using viruses or bacteria to “infect” animal or plant cells with the new DNA.

- Coating DNA onto tiny metal pellets, and firing it with a special gun into the cells.

- Injecting the new DNA into fertilized eggs with a very fine needle.

- Using electric shocks to create holes in the membrane covering sperm, and then
forcing the new DNA into the sperm through these holes.
Is this precise engineering?

Current understanding of the way in which DNA works is extremely limited, and any
change to the DNA of an organism at any point can have side effects that are impossible to
control. This could lead to instability, the creation of new toxins or allergens, and changes
in nutritional value.

this process is intending to add or remove some characteristics to existing species to the
others; for example, in traditional breeding, it is possible to mate a pig with another pig to
get a new variety, but is not possible to mate a pig with a potato or a mouse but, with
GMO, any of these could have genes of the others

Pros of GMO food

1. Manufacturers use genetic modification to give foods desirable traits. For example,
they have designed two new varieties of apple that turn less brown when cut or
bruised.
2. The reasoning usually involves making crops more resistant to diseases as they
grow. Manufacturers also engineer produce to be more nutritious or tolerant of
herbicides.
3. Crop protection is the main rationale behind this type of genetic modification.
Plants that are more resistant to diseases spread by insects or viruses result in
higher yields for farmers and a more attractive product.
4. Genetic modification can also increase nutritional value or enhance flavor.
5. All of these factors contribute to lower costs for the consumer. They can also
ensure that more people have access to quality food.

Cons of GMO food

Because genetically engineering foods is a relatively new practice, little is known about the
long-term effects and safety.

There are many purported downsides, but the evidence varies, and the main health issues
associated with GMO foods are debated. Some possible issues that may arise from the
consumption of these genetically modified foods would be:
Allergic reactions. Some people believe that GMO foods have more potential to trigger
allergic reactions. This is because they may contain genes from an allergen — a food that
prompts an allergic reaction.

Cancer: Some researchers believe that eating GMO foods can contribute to the
development of cancer. They argue that because the disease is caused by mutations in
DNA, it is dangerous to introduce new genes into the body.

Antibacterial resistance: There is concern that genetic modification, which can boost a
crop's resistance to disease or make it more tolerant to herbicides, could affect the ability
of people to defend against illness.

Outcrossing: Outcrossing refers to the risk of genes from certain GMO plants mixing with
those of conventional crops. There have been reports of low levels of GMO crops
approved as animal feed or for industrial use being found in food meant for human
consumption.

Higher risks for Children

Children face the greatest risk from the potential dangers of GM foods:
• Young, fast-developing bodies are influenced most
• Children are more susceptible to allergies
• Children are more susceptible to problems with milk
• Children are more susceptible to nutritional problems
• Children are more in danger from antibiotic resistant diseases