1) As a scientist I believe that, if used responsibly, genetic engineering in foods may help lead to a cure to world food issues. Some major problems worldwide is dependability of the quality of foods grown by farmers. With our new knowledge of genetic engineering, we can manipulate foods to be stronger against poor conditions such as lack of water, flooding, very strong winds and even bruising. Theses new products can stay fresh for longer periods of time. This means grocery stores and consumers can keep produce on shelves longer without them spoiling. Genetically engineered foods also have more nutrients and taste much better than normal produce. We can eliminate allergens in genetically engineered foods. One of the most important factors is these foods are resistant to pests and weeds. This means farmers do not have to use as many pesticides and can keep the earth clean!
2) Unfortunately there are disadvantages to this new idea. Since the produce is stronger, weeds and pests will adapt and become stronger too. So will viruses and bacteria. This in turn, will make fighting off sicknesses, even with antibiotics, harder. If genetically engineered plants are not kept isolated, weeds can be pollinated and become as strong as the genetically engineered plant.
Sources: http://scienceray.com/technology/applied-science/genetically-modified-food/
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