General Overview

Genetically modified foods have sparked much experimentation, debate, and concern. Genetically modifying foods is not, contrary to popular belief, a feature of the present. People such as farmers have been manipulating the genes of crops for centuries, using them to their advantage, even well before Mendel crossed his peas. The most common method they used was and is still known as plant breeding (Fedeoroff x). Yet, the meaning of “genetically modified foods” have taken on a new meaning with the arrival of genetic engineering, a method with which scientists take DNA from organisms and artificially insert them into new organisms. With modern science, it has become possible to create pest resistant herbicides. Many possibilities have arisen with the introduction of genetically modified foods, from making foods more nutritious to giving them the means to resist pests without pesticides.

With the myriads of possibilities, however, have come many responsibilities. No one knows the long term consequences that may come about from artificially altering the genetic makeup of organisms. Because genetic engineering gives scientists the ability to do things to plants and animals that nature, by itself, cannot, there has been much concern as to what it might do to the environment and ecosystem. It is up to research, experience, time, and careful monitoring to start to answer these questions in the future.

Because of the possible benefits and considerable consequences of genetic engineering and making genetically engineered foods, a fierce and inevitable debate about the topic has taken root around the world. Some argue that genetic engineering may one day help feed the world. Others argue that genetic engineering is risking the stability and health of the environment, which is nurtured by nature; they say that genetic engineering is just another strategy for driving up the profits of the agriculture industry.

At any rate, genetically engineering foods is a significant issue today, because they have become very common in our food supply. This website examines what they are, and how they can benefit or harm consumers.

*Top image courtesy of Emory University, bottom image courtesy of hasslefreeclipart.com (for more information, go to bibliography page)