Gnetically Modified Food

Nowadays, there is probably no other nutritional subject more debated and more confusing for consumers than the one regarding how genetically modified food affects our health. Some regard them as poison and think they are highly dangerous, while others consider them to be the best solution in case of world hunger.

In order to decide the genetically modified food safety, or to determine if a food that comes from a genetically altered organism is safe for consumers, you need to compare it with a traditional, similar fruit or vegetable, one that is known for not causing troubles while eaten and with the assurance that it is substantially equivalent with the modified one. When the substantial equivalence concept was created, many International Organizations like WHO, ILSI Europe and FAO and many more expert groups brought their contributions and ideas.

The important progresses regarding researches in genetics and genetic engineering, cellular and molecular biology, biochemistry, biophysics, microbiology favors the development of biotechnologies that opened vast possibilities and revealed the future genetically modified food benefits such as competitive advantages, economical rise and growth opportunities. Associating the industry with agriculture, biotechnology created through genetic engineering techniques ameliorates plants and animals.

Genetically modified food basically means that the respective plants or vegetables have been altered genetically using non-natural means during their development period. Traditional harvested food presents certain characteristics, that may or may not be revealed by the modified sort, but in general the genetic modifications are done to prevent or protect the growing plants from various contaminating agents.