Genetically Engineered Foods

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cut specific genes from DNA and to build customized DNA using these genes. They also learned about vectors, strands of DNA like viruses, which can infect a cell and insert themselves into its DNA. Scientists started to build vectors, which incorporated genes of their choosing and used vectors to insert these genes into the DNA of living organisms. Genetic engineers believe that they can improve the foods we eat by doing this. At first glance, this might look exciting to some people. Deeper consideration reveals some advantages and serious dangers.

What are the advantages of Genetically Engineered Food?

Genetic engineering gives today’s researchers considerable advantages in plant breeding programs. • Predictability Scientist can identify the specific gene for a given trait, make a copy of that gene for insertion into a plant, and be certain that only the new gene is added to the plant. This eliminates the “backcrossing”, traditional plant breeders must do to eliminate ...

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enzyme that results in tomato spoilage. This suppresses the enzyme that results in rotting, allowing the tomato to stay ripe, but not rot, up to 10 days—plenty of time for shipping and sale. Refrigeration is not necessary.

What are the dangers of Genetically Engineered Food? • Is it safe to eat?

There has been no adequate testing to ensure that extracting genes that perform an apparently useful function as part of that plant or animal is going to have the same effects if inserted into a totally unrelated species. To consumers, most genetically engineered foods are essentially foods with added substances, usually proteins. This is because genes are “translated” into proteins by ...

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