Genetically Modified Food Research

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According to the Essentials of Biology, Genetically Modified Food (GM) are organisms that have been modified by the application of genetic engineering techniques (Mader & Windelspecht, 2015). Genetic engineering is accepted and a necessary practice in biotechnology. However, its use in crops has raised so many controversies. Techniques for genetic alteration have increasingly advanced over the last century from a traditional selective breeding to injecting genes from one organism into another (Skancke, 2009). The purpose of modifications in crops is to improve or correct certain defects and to make them more desirable to consumers as well as increasing productivity.
However, there is diverse viewpoint on opposing the crop modification. For example according to World Health organization (WHO), after the introduction of gene technology, there have been reported cases of adverse effects of this process (Weasel, 2009). There are claims by WHO that some GM foods are harmful for human consumption and the public is not aware of these negative effects. Therefore, there is a great need for the National food authorities to
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The majority of users are not aware of the harmful effects of GM food on their health and the environment, yet they continue consuming these products (Skancke, 2009). Putting measures in place to examine these foods will enhance safety health. Traditional modified food is less expensive and does not cause any harmful effects to human body. There is also an increased nutrition in the food being consumed by the public. Additionally, farmers can use their seeds in another season, unlike the GMO approach. The risks involved in the regulation of GMOs includes; there will be a shortage of the crops being produced. This will be as a result of crop diseases which reduces chances of food security. The other disadvantage is the reduction of crop protection which leads to low

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