Gentically Engineered Foods
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If the 20th century is known as the century of physics and chemistry, the 21st century will be known as the century of biology. This is because current technology allows scientists to use the basic building blocks of living matter itself, genes, in order to create modified and new forms of living matter “We are in the midst of a great historic transition in the Biotech Age. The ability to isolate, identify and recombine genes is making the gene pool available, for the first time, as the primary raw resource for future economic activity on Earth” (Rifkin, 1998, 1). The ability to do so offers the world and humanity a host of benefits, from the ability to cure diseases to the ability to tailor-make offspring. One of the biggest benefits, according to scientists, is the ability to genetically engineer foodstuffs, particularly agricultural crops like soybeans, wheat, corn and others. Yet, many contend that these genetically engineered foodstuffs are not the savior of humanity they are touted to be by biotech scientists. Many argue the potential hazards of these altered foodstuffs, where both human health and environmental health are concerned, outweigh the benefits. Many argue that we know too little about tampering with the very stuff of life to be able to ensure that these genetically altered agricultural products do not pose a threat to human health and the environment. Despite this debate over the merits
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ngineered foods argue there is no difference between them and conventionally produced foods, but opponents argue differently. Aside from the acts of sabotage and violence that have been carried out against manufacturers and farmers who produce genetically engineered foods, opponents try to lobby politicians and governments in the following ways “Some consumers, along with a few advocacy groups, have voiced concern about the safety and environmental impact of these new food products. Some urge an outright ban on any genetically engineered foods. Others support mandatory labeling that discloses the use of genetic engineering. Still others advocate more stringent testing of these product before marketing” (Henkel, 1995, 1). Proponents of the genetically engineered foods argue that we have been eating genetically altered foods for decades but these genetic changes occurred slowly through the evolution of many different generations of plants. For example, corn used to have a hard outer shell on the kernels that prevented it from being eaten until it was turned into flour. The sweet, edible kernels we know today are the result of genetic alteration.
Still, many environmentalists argue that we are possibly unleashing new forms of
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Approximate Word count = 2502
Approximate Pages = 10 (250 words per page)
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