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Genetically Modified Food Products

Thursday, 17 December 2009

genetically modified food products Genetically modified food products are plants which genetic characteristics altered. Scientists put efforts to change the plants' unique features by putting new genetic material into them, genes for example from bacteria which can withstand pesticides to give longer life to corns.

GM is a special set of technologies that change the genetic structure of organisms such as animals, plants, or bacteria. Biotechnology, which is a more general term, refers to using organisms or their components, such as enzymes, to make products that include wine, cheese, beer, and yogurt.

And this gets obvious that GM has a promising future. At the same time, wrong and uncontrolled handling of live organisms on the level of heritage may bring various troubles.

Sometime back only the fantastic books proposed the plots of novels on consequences of unsuccessful genetic experiments. Currently, the genetic experience is accumulated over the biological system of the planet for over decades, and thus, over the entire mankind.  Yet, this experiment is called Genetically Modified Food.

And we seek to understand if Genetically Modified Food Products are wrong? If yes, why various ministries and authorities of many countries do not care of it, who are actually assigned to control this problem. Unfortunately, we cannot find a definite reply to the level of danger for such food products, though there are various versions and assumptions among those who hold to products with altered inherited information, and among its vocal opponents.

So, what is Generically Modified Food Product? These are the organisms of vegetable or animal origin with the chromosomal complement where the genes of the other organism are implanted to add more useful and nutritious features to adverse environmental effects (frost resistance, humidity resistance, etc.), «inedibility» of valuable field crops for various vermin (the most      practiced example is the potato, «tasteless» for the potato bug), highly resistance of plants to various microorganisms pernicious for them. One of the first scientists, who intended to inoculate the plants with the additional useful features, was the reputed Russian geneticist I.V. Michurin. His experiments with inoculation of sprouts of particular trees under the bark of other trees, cannot be compared with interference in the genetic structures of organisms, though. Currently scientists perform tests to grow plants and even animals with pharmacological features (like, hen's eggs with the white egg containing anticancer medicinal component).

The origin of genetically modified food products obviously pursued the best intentions, in particular to provide the world with the sufficient amount of food stuff. Year by year it is difficult to grow vegetables, fruit and berry crops in natural environment, taking into consideration the condition of farms close to exhaustion and increase in resistance of weeds to herbicides, and also insects get more resistant to pesticides and weed and pest-killer chemicals. As for the microorganisms pathogenic for plants, they show their resistance to new chemicals even quicker. It results in huge expenses for the development and testing of new stuff to kill pests and weeds, and also to enrich the lands, where the efficacy of such drugs is not high. In this aspect genetically modified food stuff appears to be profitable and allows saturating the foreign economic market quickly with any consumer goods. Nevertheless, the scientists have still been arguing on the consequences of genetically modified food stuff consumption (especially on consequence of remote effect). Thus, as the potential adverse «side effect» of such food stuff is the possibility to provoke various and diverse allergic reactions, increase in risk of tumor development and even the mutation of normal microflora of human organism.

Which is how, genetically modified food stuff is still marketed, and while the scientists from all over the world continue investigating and arguing in this sphere, the ordinary customers are faced with options to consume genetically modified food stuff or avoid it. Chasing this idea, the international and domestic legislation bind the manufacturers of products with genetically modified components, to mark the food stuff with the relevant label. And the extent, to which the manufacturers observe this rule, is not known to us.

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