Genetically modifying microorganisms, plants and animals commonly began to either further scientific research or increase food supply. The most common genetic modifications include adding antibacterial genes to plants, introducing genes to make the plant fuller and stronger, making new foods by adding genes from existing foods and by adding animals' genes to plants and the reverse. The percentage of crops grown in the United States for Americans that are modified is growing rapidly, and most have yet to be labeled as such.
The reasons behind the need to genetically modify organisms, stems from the government and agribusiness' plea that it enhances food supply to help underfed nations and assist farmers. When using genetically modified seeds, farmers no longer have to spray herbicides and pesticides because the crops are already resistant. Some crops are said to carry additional nutrients and minerals which can then aide people in other countries that do not have an adequate supply of nutrients. Because fewer pesticides are used, it is claimed to be better for the environment. Lastly GMOs are said to be safe for human consumption. Their evidence lies in 1, 783 studies about the safety of genetically modified foods from 2002 – 2012. Genetically engineering crops is relatively about 30 years into the making and studies exist over a 10 year period .The question remains, "Is this enough time to determine long term safety?" ("GMOs – Pros and Cons" http://ireport.cnn.com)
Despite the goal of genetically modifying plants; to allow them to be resistant to herbicides, such that the weeds surrounding the plants will die, yet the crop itself will remain unaffected sounds good in theory, the consequences outweigh the good. Researchers are concerned about the long term effects of changing DNA sequences and what happens to the humans and animals that eat them. Prior to the introduction of genetically engineered foods, there were no tests available to test the long term risks to humans and animals. Following their introduction, cancer rates, autism and allergies have steadily inclined. This is because, not only are we consuming a genetic structure, never before recognized, but we are also consuming the herbicides and pesticides that these plants were engineered to withstand. Many plants even contain glyphosate, known as Round up that kills friendly bacteria in our stomach and binds to minerals. Therefore when humans eat the gm plants or the animals that were fed gm grains, our bodies become susceptible to multiple mineral deficiencies and abnormal gut flora. These two responses alone cause immunes system dysregulation and sensitivity to certain foods ("What are GMOs?" www.nourishing meals.com.) There are several types of health effects that can arise from the insertion of one or several genes into an organism. Primary concerns are the production of new entities that may function as new allergens, have increased toxicity because these newer substances are not as easily cleared from the body, decreased nutrition and antibiotic resistance. ("Genetically Modified Organisms," http://enhs.umn.edu)
Food Allergy
Allergic responses in humans occur when a regularly occurring harmless protein enters the body and elicits an immune response. If a protein from a GM food comes from a food that is known to cause allergies or is from a source that has never been consumed as human food, an increased immune response is often elicited. Today, the percentage of the United States population that is affected by at least one allergen is 55%. Food allergies account for up to 15 % of the United States population ("Genetically Modified Organisms," http://enhs.umn.edu.)
Increased Toxicity
Most of the plants that humans consume produce low levels of toxins, so not to cause any adverse health effects. Inserting genes into a plant however could cause an increase in toxicity, making them dangerous to humans. The plant's production of toxins can also be altered if one or more of the genes in the plant are become damaged through the process of inserting the gene. Additionally, the new gene may also interfere with the plant's metabolism, causing the stressed plant to produce more toxins. For example, potatoes, bred for increased disease resistance have produced higher levels of glycoalaloids ("Genetically Modified Organisms," http://enhs.umn.edu.)
Decreased Nutritional Value
A genetically modified plant could have a lower nutritional value because at times, its nutrients are modified to make them indigestible to humans. For example, a common compound found in grains and seeds, known as phytate, can bind with minerals, making them unavailable to humans. Inserted genes can cause a plant to produce an increased level of phytate, decreasing the nutritional value of the plant. Another study showed that gm soybeans produced lower levels of phytoestrogen compounds which are believed to protect against heart disease and cancer ("Genetically Modified Organisms," http://enhs.umn.edu.)
Antibiotic Resistance
Antibiotic resistant genes from GM foods are taken up by bacteria during digestion. If the bacteria carrying the resistant gene were to cause an infection, it would be very difficult to treat. Due to the recent incline of bacterial strains that are showing resistance to antibiotics, health professionals are becoming increasingly alarmed. The bacteria living in the stomach of animals and humans could pick up an antibiotic resistant gene from that of a GM plant before the DNA gets completely digested ("Genetically Modified Organisms," http://enhs.umn.edu.)
