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Genetic Engeneering of Food

Throughout the United States and the rest of the globe, genetically engineered food products are becoming increasingly used in agricultural and manufactured food goods. Because of the increase of genetically altered foods, an increasing population has become hesitant to accept the products and agriculture derived from genetic engineering. The large increase in genetically engineered foods has proved to have adverse effects health effects on humans. These health risks are becoming increasingly common as we continue to genetically alter foods. The main health concerns of genetic modification include virus spread, antibiotic resistance, and allergen effects. Genetic modification should stop and organic farming should be used instead for the future health of the planet. Provided evidence will support the claim that, genetically engineered food will have lasting effects on the population, the health in each of the provided categories will decline, and world hunger will actually increase with the high amounts of genetically altered food products. Genetically modified foods are altered through inserting foreign genes or chromosomes to receive a desired trait or effect in the plant. According to Lappee and Bailey (1998) the most common form of genetic modification the chromosomes inside the nucleus which contains the blueprint information for building the plant or fruit. A genetic engineer will identify the chromosome which of the desired trait, which they wish to alter. Inserted into the DNA strand of the chromosome is a gene that the team wishes to modify. Along with the gene is a marker gene which scientists can use to locate the new gene. Together the team of genes is called an insertion package and together they create a completely different complex of a very similar fruit (p. 26-27). Grogan and Long (2000) provide that Of the 50 or so genetically engineered plants currently cleared by the government for use, most fall into t...

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