The Positive Effects Of Genetically Modified Food

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Work Cited
Kreipe, Marie. Genetically Modified Food. Hamburg, DE: Diplomica Verlag, 2010. ProQuest ebrary. Web. 23 March 2016.

Marie Kriepe begins her book by precisely defining and describing what genetically modified (GM) food is. She mentions how GM food is based from GM organisms whose DNA has been unnaturally altered. The reasons given for doing so include: agricultural productivity, pest and disease resistance, and nutritionally healthier food. Genetically modified foods have, for the most part, been largely accepted. However, as given charts show, very few European countries allow GM foods. In fact, most of the world’s GM crops are grown out of three countries, the U.S., Argentina, and Brazil. While beginning on the positive effect of GM organisms, Kriepe shifts to the negative side effects these foods pose. Gene transfer, allergenicity, and outcrossing are some of the less than attractive attributes of these products. (Kriepe 1-8)

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He points out that GM foods are injected with pesticides. Referring to a study done by a research center, only 68 percent of scientists think pesticide treated foods are safe to eat. The harassment of scientists who endanger the profit of powerful businessmen has been around since the 1960’s, Koberstein mentions. Several scientists’ stories are described in detail. One is about a Chinese scientist who found that a certain pesticide in the food could cause an increased risk of heart attack. When this was realized by his overseers, the results of the research were smothered and discredited. Koberstein pulls multiple stories of researches, which were aggressively attacked by people willing to endanger others for their own financial growth. (Koberstein

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