Biotechnology and Food

I am actually extremely interested in the workings of biotechnology. I once read a book covering the business benefits of partaking in this newly conceived industry. Let me say, it is chockfull of opportunity. Despite that the government in the past, in several countries, has made motions to stop it, halt it even, they are beginning to loose their grip. They see the potential. Many nations around the world have been putting a special lenience towards the food aspect of biotechnology. But it is not without its heated disapproval.

The premise of biotechnology is very simple. The technology revolves around the manipulation of genes in organisms to create certain desired effects. These effects usually entail making an organism capable of producing an assortment of chemicals. You can probably see already how this could (and has) be used in agriculture. Engineers could use this to create crops resistant to weather conditions. They could engineer plants that produce more of a certain vitamin helpful to us, or produce a chemical that’s used in insecticides (to use as an auto—insecticide). Some of the genetically modified foods are clearly discernable on the market. Familiar with “golden rice?” This is a product of genetic modification. When engineers activate a gene that’s responsible for Vitamin A, or beta-carotene, the rice becomes a light orange, gold color. This is where carrots get their signature color from; it is where the GMO rice gets its signature color from.

This modification can cause some bad, unwanted side effects. The number one worrier: cancer. The new chemicals cultivated in the substance, though it might help in actually growing the plantt, may not always do the same to our bodies. The genes of the modified plant could encourage the production of tumors. There is another technology, though not related to biotechnology, that can be charged for the same effect. Food Irradiation uses x-rays to try to destroy bacteria and other possibly harmful organisms. Thing is that it sometimes ends up creating radioactive particles that stay inside the food long enough until we eat it. Cancer’s one-two punch on us.

Another harmful effect of genetically modified foods is the possibility of you contracting an allergy from it. Like mentioned, the food will begin to produce new chemicals, some of which may be more harmful rather than helpful. Some may be allergic to this chemical and not know it. Some might just be toxic, and that’s bad too. Despite this there are several products on the market that have been altered in some way. Though many a consumer, according to the Center for Food Safety, has fallen ill from genetically modified products, they are still on shelves. This undermines the great things that come with biotechnology.

Farmers have been generally upbeat and positive about the up and coming biotechnology industry. Take for example Terry Wanzek, a farmer in North Dakota, who grows wheat, soybeans, corn, and barley. He compares fighting the biotech movement to saying he “fought Louis Pasteur” or he “fought Thomas Edison.” On a positive side note, though adamant opponents may not give a damn, but Terry Wanzek is especially grateful that biotechnology has allowed his plants to yield more more often. For Terry, this meant that he had more food to put on the table, as well as sell, and he also received more time to be around his wife and children.

The Organic Consumers Association claims that GMOs take longer to cultivate, contrary to what Terry says. They make it sound so earth shattering, calling it an exposed “Major Genetic Engineering Myth.” It’s common sense. Modifying the genes of anything takes time obviously. This “lag time” as the article calls it does in fact cause you to produce less yield, within a certain time frame, that is. Its nitpicking at an important point with a stupid argument. Doesn’t matter, because soon, this lag will become nonexistent as the technology becomes more advanced.

In my opinion, biotechnology is great. I know, that as a Catholic I should be standing maybe a bit more against it, as it is tainting the natural process of life, but the beneficial effects of it are just so numerous that it cannot be neglected. I also know that there are several risks involved, but that is only because it is a budding art. The technology is the boon of our age; you don’t know how many things out there on the market were crafted using materials that came from genetically altered organisms. It’s amazing.

Covering: Process Involved, Scientific Studies, Side Effects, Farmer’s Reactions

Bibliography
Terry Wanzek, Conversations about plant biotechnology
Organic Consumers Associations,
Center for Food Safety,