Genetically modified organism
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Genetically modified organism
Inherent values are the kind of values that are exist Permanently in a being, and are inseparable, connected or attached; pertain naturally to. They are the results that are desired for their own sakes, and are achieved through operation of instrumental values. They are the values that a being has in itself and intrinsically.
A GMO (Genetically modified organism) is any kind of organism whose material has been altered at the genetic level, usually and more often by use of techniques of genetic engineering or genetic modification. The prominence of Genetically Modified Organisms (GMOs) in today’s marketplace is on the rise, therefore it is very important to know exactly what they are and the issues they are bound to rise. As genetically altered organisms/food, they are modified as such to resist insects that feed on them, drought, etc which is beneficial to the farmers, ultimately. There have been a lot of controversies over these organisms and food, as to whether or not we need them. These controversies that involve consumers, farmers, agricultural research firms, the government, etc, revolves around whether only conventional and naturally occurring foods should be planted and sold for to be consumed or we should have GMOs as well, which have their benefits attributed to them. Should GMOs in supermarkets be labeled as such? Do they have any effects on the human body? While opponents of GMOs claim that they pose a risk hazard to humans and animals as well, scientists have strongly come to the defense of these foods, saying that they don’t pose any more risks than the non-GMO’s do (Carter, 2011).
Naturally occurring life has been seen to be very different from the GMOs, in a number of ways. First, GMOs are basically modified to improve or counter some problems that are perceived on the part of naturally occurring organisms/food. It has been noted that there are GMOs that are modified to be drought resistant, while the natural foods cannot withstand drought, except the ones with intrinsic features that make them drought resistant. It has been noted that GMOs pose a greater health risk that natural foods. The main difference between the two types is that they are one can be seen as an improvement of the other, using genetic engineering in the lab, but comes along with many effects (Wilcks, 2001). It is further noted by (EvEnson & Santaniello, 2006) that GMOs are generally found to be more economical, since the cost of planting them is low, and they take shorter periods to mature up. Also, certain toxic pesticides cannot be used on crops according to Organic regulations, but special restrictions are not there for non-GMO crops.
GMOs are with very serious long terms effects, though we can only speculate on them since research is being done every other day. GMOs, to begin with, cause environmental issues. These crops and herbicides do harm marine life, animals, soil organisms and birds. They reduce bio-diversity, and are unsustainable because they pollute water resources. Roundup herbicides have been proven to cause defects at birth for amphibians and organ damage in animals, even if they are at low doses. By mixing genes from completely unrelated species, genetic modification presents a host of many other unpredictable side effects. Irrespective of the genes that are inserted, the whole process of coming up with a genetically modified plant can cause collateral damage. The American Academy of Environmental Medicine showed that several animal studies pointed to serious risks health wise associated with food that is genetically modified , including immunity problems, infertility and changes in the gastrointestinal system. They also cause allergies, as the relationship between genetically engineered foods and allergies hypothesized that some GE foods have poor digestibility and the chemicals in them cause food allergies (Wilks, 2000).
In the labs, scientists are constantly coming up with new GMOs that aim at improving plant quality. In the engineering process, the steps involved with coming up with a GMO is relatively straightforward. The gene that is supposed to be transferred (trans-gene) is first cut out and must be isolated completely from the original organism. This is done by certain enzymes, which are more or less like molecular scissors which recognize specified sequences in the DNA, and then cut it at those places (Carter, 2011). This is basically done to improve plants to be more resistant to weeds, pests, and drought and reduce the maturity period.
In defining life, GMOs can be important in that some GMO foods are engineered to be very nutritious in terms of vitamin or mineral content. This does not only help you get the much need nutrients, it can as well play an important role in fighting malnutrition in the world. Proponents of GMOs also claim that Crops that are genetically modified tend to be more productive and have larger yields, something very important in food security. The resounding advantage is the fact that they take care of food security and drought, since they are also capable of thriving in the regions that have poor soil unsuitable adverse climates.
The problems that anti-GMO crusaders cry foul over can be addressed by further research. It is a field that can certainly be researched and more solutions brought forth. Since they have proven to solve problems, it doesn’t do any good to demonize the whole idea of developing GMOs. Genes that are obtained from nutritious and medicinal plants cans well be mixed with mainstream plants, so as to counter the medical concerns. Avoiding coming up with GMOs that will require more chemicals will also go a long way in helping solve the problem of GMOs. This calls for governments to empower their scientists so that each nation can achieve sustainable growth, since the GMO debate is a nation by nation debate (Evenson & Santaniello, 2006). All these should aim at achieving the possible bests, by making sure that there is enough food to feed the world, especially the hunger stricken parts and that food is safe.
Evenson, R., & Santaniello, V. (2006). International trade and policies for genetically modified
products. Wallingford, UK: CABI Pub
Carter, C. (2011). Genetically modified food and global welfare. Bingley: Emerald Group Pub.
Wilcks, A. (2001). Risk assessment of genetically modified microorganisms: Report from Nordic
Workshop National Veterinary and Food Administration, Denmark, November 23-24,
2000. Copenhagen: Nordic Council of Ministers.