GE Foods: To Eat or Not to Eat, That is the Question

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

Like the superweeds, new foods modified could contain resistance that is harmful when it spreads. In this case, modified foods that are “marked” with antibiotic-resistant genes to show they have taken up the foreign genes (Health Risks 1), will spread this resistance to bacteria in the consumer’s stomach. When the consumer becomes sick, a normal antibiotic would no longer be any use in curing the illness.

Labeling of genetically engineered foods seems like it is generally supported by the government and the public. The government requires labels on foods and drinks, and it makes sense that modified foods should also be clearly labeled. The public is strongly behind labeling, as polls show that 93 percent of Americans want labeling (Lambrecht 59). By doing a quick search online, one could find endless amounts of sites supporting the “campaign to label.” It makes sense, since labeling would allow the use of a potentially beneficial technology while also keeping the detrimental effects under control.

In general, the public disagrees with the use of genetic engineering on foods. Yes, there are benefits; however there are also serious dangers involved with altering the natural genes of crops. Many scientists are appalled by the environmental and health risks that the genetically engineered foods could pose. The public, especially activist groups, are enraged that they aren't informed what foods contain the possible detriments.

Genetically engineered foods are all around us, yet many people don’t realize it. One might be surprised at the number of common foods that are genetically modified. For example, “Frito-lay Fritos corn chips, Kellogg’s corn flakes, General Mills Total corn flakes cereal, Quaker chewy granola bars, Ball Park franks, Duncan Hines cake mix, Ultra Slim Fast, Aunt Jemima pancake mix, McDonald’s McVeggie burgers, and Jiffy Corn muffin mix” (Partial List 1) all contain ingredients that are genetically modified. These products, however, are not labeled as modified, so it is easy to see why so many people are surprised by this. Other crops that have been genetically engineered are “canola, corn, cotton, soybean, potato, and tomato plants” (Partial List 2). Genetically engineered foods have become widespread, yet the public seems almost unaware of the modified ingredients showing up in their foods. This raises one of the main objections to the technology-induced foods.

The immediate concerns for consumers are the health risks and safety of genetically engineered foods. Because of inadequate testing and the unpredictable nature of genetic engineering, it is very possible for new allergens to be created or known allergens to be combined in various foods. In creating new foods, the possible creation could cause harmful reactions in certain people. Also, if a gene from a common allergen

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