And the many varieties of apples we eat today were produced through genetic modification.
Traditional genetic modification methods, such as cross-fertilization can produce a desired trait, such as a sturdier plant. Using these methods, scientists mix thousands of genes from several plants to weed out the unwanted traits by multiple attempts at cross-breeding and selective breeding.
Modern methods of genetic modification like genetic engineering are more precise, predictable and instant. By controlling the insertion of one or two genes into a plant, scientists can give it a specific new characteristic without transferring undesirable traits.
GE is a revolutionary new and fast growing technology. This technology involves randomly inserting together the genes of non-related species, utilizing viruses, antibiotic-resistant genes, and bacteria as vectors, markers, and promoters and permanently altering their genetic codes and creating gene-altered organisms that pass these genetic changes onto their offspring through heredity.
In some cases chemical additives manufactured by genetically engineered bacteria may also be classified as genetically engineered foods. ...
Fortifying foods with minerals and vitamins helps prevent sickness and keeps the body functioning well. Also, genetically engineered foods can help to introduce improvements in research for other foods as well as help incorporate new ideas for food into production programs.
Sometimes genetically engineered foods may prove to be a more economical option and may help in the financial problems particularly in poorer nations, but have ecological consequences.
Although most genetically engineered foods are safe, some may not be. Most consumers consider these foods as those with added substances which are most often proteins. This is because genes are "translated" into proteins by cells. Just as with conventional food additives, substances added to foods via genetic engineering may in some instances prove hazardous.
The main health with protein additives in genetic engineered foods is that they may cause susceptible individuals to become allergic to foods they could consume safely otherwise. Food allergies are a serious public health concern as allergic reactions can cause discomfort and in some cases fatal anaphylactic shocks. Since virtually all known food allergens are proteins, foods with new proteins added via genetic engineering could sometimes become allergenic. Unfortunately, food related allergies are poorly understood and often scientists fail to test the potential allergenicity of genetically engineered foods.
Genetically engineered products clearly have the ability to have toxic effects on human health. In 1989 a genetically engineered brand of L-tryptophan, a common dietary supplement, killed 37 Americans and permanently disabled or afflicted more than 5,000 others with a