GE Foods: To Eat or Not to Eat, That is the Question
Imagine a perfectly red and ripe tomato, a grain plant that is a natural herbicide, or a food item containing every nutrient. This is all possible now because of genetic engineering. Genetically engineered (GE) foods make use of this new technology; they seem beneficial, however, scientists and activist groups protest the use of modified foods for health and environmental reasons; therefore the best approach to this controversy is to allow the production of genetically engineered yet test and label them. To realize the controversy behind genetically engineered foods, one must first understand the technology behind the modified foods. Basically, foods are genetically engineered by inserting DNA with the desired genes into the food, creating a new organism with more desirable traits. The DNA is cut with restriction enzymes to obtain the gene and then the gene is inserted into a plasmid, to form the DNA of the new organism. There are various methods to transfer the gene. One such method is the Agrobacterium method. “Agrobacterium tumefaciens is a soil microorganism that acts as a natural genetic engineer. It can insert a piece of its DNA into the chromosome of a plant cell” (Monsanto 1). For plants that won’t work wit
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Approximate Word count = 1935
Approximate Pages = 8 (250 words per page double spaced)
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