Despite genetically modified organisms being extremely helpful in the past few decades, there is a large debate about whether or not they are healthy enough to be consumed. Glyphosate is a chemical that is used to kill weeds, and crops are genetically modified so that they can withstand this deadly synthetic. These crops are linked to terrible side effects and diseases. When Glyphosate is ingested, tryptophan levels are reduced, causing a disruption in the serotonin in the brain. This is associated with weight gain, depression, and Alzheimer’s disease. Additionally, genetically modified organisms have been linked to cancer. In recent studies, glyphosate has shown potential to be an endocrine disruptor. This means that hormones in mammals will be affected, causing tumors, birth defects, and more. GMOs have also been linked to a decrease in nutrition, which could be detrimental to one’s health. Genetically modified plants may have a lower amount of nutrition than normal because of a substance called phytate, which binds to nutrients and inhibits their absorption. A gene inserted into the plant could increase levels of phytate.
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These scientific studies provide sufficient evidence regarding the negative aspect of genetic modification, however all studies mention how it is a possible link, but there is no direct correlation between the genetically modified foods and the defects, diseases, and other side effects. In response to accusations of hazards in the biotechnology that he was using, Norman Borlaug replied, “As a matter of fact, Mother Nature has crossed species barriers, and sometimes nature crosses barriers between genera - that is, between unrelated groups of species. Take the case of wheat. It is the result of a natural cross made by Mother Nature long before there was scientific man.” (Borlaug qtd. in AgBioWorld, 2011). Despite the links and correlations between genetically modified organisms and declining health, GMOs are a necessary piece of the puzzle in the current food industry because they are responsible for feeding millions.
The majority of the food industry produces food containing ingredients from genetically engineered crops. “GMOs are now present in 75 to 80 percent of conventional processed food in the U.S… due to cross-contamination and pollen drift, very few products in the U.S. are completely free of GMOs.” (Grocery Manufacturers Association qtd. in PRNewsWire, 2014). This means that almost all of the processed food produced in the United States is able to be produced on such a large scale because of the biotechnology improvements that Borlaug set forth. Without his genetic engineering being implemented on such a large scale, a large portion of these processed foods would not have existed in the first place.