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Genetically modified food (GM) can be defined as food produced from natural organisms with manipulated genetic material, in other words with modified DNA. GM foods first appeared on sale in the last century, in 1994, in the US with introduction of so-called ‘Flavr Savr’ tomatoes which had decreased ripening rate (Plumer, 2015). With advances in genetic engineering in the last decade, it got possible to yield more nutritious and more sustainable crops. For example, as Plumer (2017) states, the genes of majority of corn and soy crops are modified in order to increase their resistance to herbicides. But still, despite these pros, the concept of GM foods is quite a controversial one; it is widely argued among pundits worldwide whether GM foods are beneficial or harmful for our society. Opponents state that GM crops may lead to increased use of chemicals, which are harmful for our organisms, and require more testing on them.
The arguments of Kosi and Brassard over genetically modified food (GM) are different in mainly two points. The first point regards the environmental issues. Kosi (2016) states that growing GM crops increases resistance to diseases and bacteria, requires less land and less pesticides to use, and probably allows us to rehabilitate corrupted land areas. In other words, we have opportunity to reduce global malnutrition level with the use of less place and less effort. Brassard (2017), on the other hand, mentions the probable increase in use of herbicides and pesticides by farmers, which can lead to poisoning for both soil and human beings and therefore cause notable changes in environment. What is more, chemicals contained in GMO’s can be a potential for other organisms as birds and bees (Brassard, 2017). The second topic of argument is on health issues. Kosi (2016) emphasizes contribution of genetic engineering into production of remedies as medical benefit. It is widely known that ‘golden rice’ which is rich in vitamin A can help a lot of blind people around the world (Kosi, 2016). Opposite to this, Brassard (2017) notes the harmful effects of GM crops in the form of autoimmune and chronic illnesses such as kidney or liver cancers. He also finds GM foods as the main reason of health crisis in US and strongly recommends not to supply them if possible.
I partially agree with the statement that we should support GM food use to have a better future. Comparable benefits and flaws are the reason of my position on GM food. To begin with, one of the main advantages is that GM foods allow us to decrease famine rates worldwide and to conserve economic stability. Another benefit is that GM foods can be applied as remedies; in other words, they may be used in order to get rid of some immune deficiencies. For instance, ‘golden rice’ which is rich in vitamin A may be very helpful for people with poor eyesight (Kosi,2016). However, the side effects are also worth to mention. Chemicals used in GM food production are toxic, and therefore leading to health issues. For example, compared to two decades ago, nowadays much more people are struggling with obesity, diabetes and cancer. Obesity itself causes more serious issues such as heart diseases. Furthermore, genetic engineering is harmful not only for human beings but also for other natural organisms like plants and insects. In conclusion, I want to emphasize that by-effects of GM food are not negligible related to its advantages and suppose that we cannot fully rely on GM food for a brighter future.
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