Risks_of_Genetically_Modified_Foods

　 Risks of Genetically Modified Food 　 　 You would want to know if what you purchased at the local grocery could harm you and your family, unfortunately this information is very much under the table. In reality, Genetically modified foods have a lengthy list of faults that is mostly hidden from the public. The FDA scientists have found several risks in consuming these foods, but these were largely ignored due to political apointees under the orders of the White House buying people off. More specifically, an FDA official and C.E.O. of a large biotech company made the faulty food available for the market because of selfish monetary incentives. Warnings aren't printed beneath the nutrition facts only so the general public would be more susceptible to buying these foods. The foods are made in a nauseating way that would make any germophobe squeezy, widen the possibility of consumers having fatal reactions, and often lack valuable nutrition found in unaltered foods. Alright, the information I'm about to reveal here is for all of you germophobes. In many cases, bacteria and viruses are utilised in the production of genetically modified foods. The DNA from the organism containing the wanted gene to transfer into the next organism, is cut by restriction enzymes. DNA from a vector is also cut, many times the vector happens to be a virus. The Plasmid DNA from the vector is cut and combined with the gene of interest, then inserted back into the vector. Finally they reproduce, and are screened and is able to be cloned into a plant or crop that ends up on your dinner table in the long run. The article Health Risks, by William E. Crist and Jeffrey M. Smith perfectly sums this all up by stating that the entire process to alter the genetic profile of these foods is wholly based on outdated concepts of how genes and cells work. Furthermore, the genetically engineering process outlined above, causes many mutations in the crop's DNA. Many natural genes may be deleted, altered, or behaviorally altered. This often causes adverse reactions in the people consuming the genetically modified crop. This is because the individual body's chemistry is not suited for consuming these foods. Many individual's immune systen will see harmful foreign substance and ultimately rejects it. It is seen for example as outlined by Jeffrey M. Smith and William E. Crist, that when soy became genetically altered soy allergies in the UK shot up by 50 percent and it was was proven to be more likely for someone to have an allergic reaction to genetically modified soy than natural soy. In many cases, these adverse reactions can be absolutely fatal. Finally, the benefits of consuming natural food far outweighs the risky genetically altered foods. Sally Deen reveals in her article "Genetic Engineering vs. Organics: The Good, the Bad and the Ugly" that a 2001 study in the Journal of Alternative and Complimentary Medicine found that genetically unaltered crops had higher average levels of 21 nutrients, including vitamin C and iron. She goes an extra mile to say that research at the University of California found that organic produce contains more natural antioxidants, which have been linked to reduced risk for cancer, stroke, heart disease and other illnesses. You can avoid genetically altered foods. Without labels, the only you could be certain to avoid gene-spliced ingredients is to buy foods from certified organic companies. Works Cited 　 Crist, William E., and Jeffrey M. Smith. "Health Risks." INSTITUTE FOR RESPONSIBLE TECHNOLOGY. Genetic Roulette, n.d. Web. 23 Feb 2013. Deneen, Sally. "Genetic Engineering vs. Organics: The Good, the Bad and the Ugly." Organic Consumers Organization. E-Magazine, n.d. Web. 23 Feb 2013. Sources http://www.responsibletechnology.org/health-risks http://www.organicconsumers.org/ge/ge_vs_organic.cfm