Genetically Modified Food

The United States produces more than 70% of the world's genetically engineered crops.  More than 2/3 of food products in U.S. supermarkets contain some form of genetically engineered plants.  By 2020 more cropland may be devoted to genetically engineered crops than conventional crossbred crops.

 

There are many different advantages that are projected for genetically modified food. Genetically modified food needs less fertilizer, water, and pesticides than crops that aren't genetically modified.

GMF have more resistance to insects, disease, drought, and frost.

Genetically modified food grows faster and has a higher yield than crops that aren't genetically modified.

 They can grow in slightly salty soils unlike other crops.

 Genetically modified foods could also have less spoilage and a better flavor.

 

There are also some disadvantages that could come with genetically modified foods.

 Some disadvantages may include irreversible and unpredictable genetic and ecological effects, an increased development of pesticide resistant insects and plant diseases which could kill off a lot of the crops, and could create weeds that have resistance to herbicides.  There might also be harmful toxins in the food from possible cell mutations, new allergens in food which could affect more people and could have severe effects on some people, and might have lower nutrition than crops that haven't been genetically modified.

 Genetically modified foods could also harm beneficial insects and lower genetic diversity.   

 

Critics see that there are potential benefits to having genetically modified crops.  They think that we know too little about the long term effects they might have on people and on the environment.  Most scientists think that the benefits outweigh the risks and that many of the potential problems could be eliminated by genetically engineering plants without inserting a foreign gene.