ons. They are altered to withstand higher levels of herbicides and pesticides, they are altered to produce higher yields, they are altered to endure harsh environmental conditions (i.e. long dry spells or a lack of sun) and for a host of other reasons. However, many warn that these “Frankenstein” creations, as they are dubbed in Europe, pose a danger to the environment in many different and potentially catastrophic ways. As one scientist warns “To feel that we’re capable of manipulating nature with control and precision is scientifically indefensible, given the extent of our knowledge” (Geary, 1996, 2).
Nonetheless, farmers, chemical companies, seed manufacturers and others have been responsible for the growing boon in genetically altered foods and seeds, what many call the face of the future. Despite warnings that we do not understand the science of genetically altering nature and the dangers of unleashing these ne
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