Genetically Engineered Food

Genetic Engineering is a field of science that deals with the structure of nucleic acids in the body. It is still in its experimental stages of development. In this field, the DNA chromosomes of living species are taken apart and studied. It is thought to be revolutionary in terms of seeking treatment for several diseases, especially the hereditary ones, by altering the gene material. This technology allows scientists to split the basic genes between same and different species. It is a trial-and-error procedure of placing genes of one species into the gene of a non-related species in a random manner and permanently varying their genetic sequences. These organisms with tampered genes pass them to their offspring through inheritance. The main reason for engineering of genes is supposedly to improve life.

Genetically Engineering Crops

There are already several genetically engineered crops in existence today, such as soy, cotton, canola and corn. Sometimes, the potatoes and tomatoes found in processed foods may also be genetically engineered. Crops are being altered in their genetic state so as to be resistant to insects and yet tolerant to herbicides. They are made to become pest-resistant so that they lose their appeal to bugs even if they are not sprayed with artificial insecticides. 

According to a popular survey, only four out of ten Americans are aware that they consume food that is modified genetically or contains ingredients that is processed in the same manner. In fact, several of them think that this kind of problem does not exist in the country. At present, a lot of controversies are centered on the safety of using genetically-altered produce. While several countries like Japan and Australia have already taken the initiative to require manufacturers to label their food as genetically modified, the Food and Drug Administration of the United States still remains adamant on taking such action.

Unknown to the public, different life forms (animals and plants) have already been experimented with by genetic engineers worldwide. The food we eat may have come from those animals and plants whose genes have changed. Genetically engineered food is usually used as a dietary supplement to enhance the function of its target organs. Since testing of these supplements is limited only to animals, the effects on human beings are still unknown, making them potentially dangerous and toxic to human health. As a matter of fact, an incident concerning a genetically engineered form of L-tryptophan occurred during the late eighties. A dietary supplement manufactured by Showa Denko that contains the modified L-trytophan was reported to have killed thirty seven people and disabled about five thousand more. Apparently, the bacteria got contaminated during the process and caused people to acquire eosinophilia, a painful and deadly blood disorder.

Anything that interferes with the natural design of life can be potentially dangerous, as seen in the numerous cases of such worldwide. The goal of genetic engineering may be for the good of humankind but unless experts have perfected it already, it still remains detrimental and risky.