Have you ever eaten a real banana? You might be wondering what I mean by that, yet did you know that the bananas you’re eating aren’t actually real bananas? Each banana that is consumed by a person is a clone of the original domestic banana, whose seeds are already long gone which means that the bananas you eat today are genetic copies of their former generation.

Most recognized and accepted Genetically Modified Organisms (GMOs) or in this case, Genetically Modified Foods are plants. In this situation, the banana’s DNA has been artificially customized to adapt to today’s environment and these are what you call: Genetically Modified Food. In this article, I’m going to show you the advantages and disadvantages of Genetically Modified Organisms.

Pros of Genetically Modified Foods

1) Versatility and Adaptability

The custom genetic makeup of GMOs (Genetically Modified Organisms) was designed to adapt to the ever-changing world and environment they live in wherein these organisms can survive and withstand the risks of viruses and the constant changing of climate.

2) Improved Food Production Efficiency

The production of these genetically made foods is proven to be much easier and efficient since their genetic design is an innovation of its previous versions.

3) Reduced Food Prices

The creation of genetically modified foods has a good impact on the economy as these are products that have increased in potential which you can buy at a reasonable price.

4) Nutritional Value Increase

The genetically engineered design of these organisms is proved to contain much more nutritional content thus increasing its efficiency and giving you, the consumer, your money’s worth.

5) Decrease of Pesticide Usage

The consumption of pesticides used to tend to these plants is reduced since the design of these genetically modified organisms is meant to fend them from possible risks of pests and diseases that pests bring.

Cons of Genetically Modified Foods

1. Toxicity

Genetically modified organisms are naturally unstable since they are just copies or better known as clones. The producers just alter its makeup by randomly inserting a new gene into these said products without knowing the risk of making it a food hazard.

2. Allergic Reactions

The design of these foods creates serious health risks in allergic factors. The producers can transfer these allergens to these genetically designed organisms making it unsafe for people who are actually allergic to it, thinking the food is safe. The creation of allergic reactions doesn’t stop there.

3. Antibiotic Resistance

The underlying risk of genetically modified foods is that they can create disease-causing bacteria that resist antibiotics or fight the antibodies, which can increase the person’s risk of catching infections and viruses.

4. Immuno-suppression

Genetically engineered foods, especially the ones that don’t undergo mandatory testing, can bring out negative effects once consumed. It can affect organ development, metabolism, and the functioning of the immune system.

5. Loss of Nutrition

If genetically modified food can increase in nutritional content, it can also mean the decrease of the food’s nutritional value. The genetic modification of these foods could lead to unwanted changes in the level of nutrients.

Adapting to change will always be a good mode of survival yet that doesn’t reduce the possible dangers and risks we might encounter. Nothing good is ever just good, just like how nothing bad is ever just bad. The creation of genetically engineered organisms plays a huge role in the production of the food we consume today. It is always good to be aware and knowledgeable that genetically modified organisms have both positive and negative effects. Regardless of that, you should always know what is in the food that we eat or if the banana you’re eating really is safe to consume.

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