Genetically Modified Food Research Paper

The science behind genetically modified food has been around since the nineteen-seventies with a respectable safety record to support its production. The advances have helped saved millions of lives in places like India, Bangladesh, and Southeast Asia with the production of Golden Rice. There are no known risks of genetically modified food however there is speculation that is can cause autism and allergic reactions because of the genes added or altered. The most common genetically modified foods are corn, soybeans, and rice, unsurprisingly these have all been staple food items in third world counties. Scientists have declared that there are no known risks associated with the consumption of genetically altered foods, as well new adaptations
They no longer have to rely on extensive international support to provide for the population as was necessary with vitamin supplements or imported goods that are heavily taxed. Public policy has in it the latent function of dependency that has caused nations to suffer far more that it has helped them. In 2007 around the world genetically modified food totaled 6.9 billion US dollars worth of production, that is money the governments are able to redirect towards adequate housing, public healthcare, or education. Farmers earning less than then thousand US dollars per year can acquire seeds free that will continue to yield annually, this is because genetically altered foods carry a humanitarian license. Growing genetically modified food is a far more sustainable strategy than repeated funding of supplements or constant imports since the seeds of most genetically modified crops are not sterile. Ninety-four percent of farmers in the Philippines support genetically modified food for it’s high yields and ask only that it is safe to eat. In North America we are concerned with trends, a recent one being the push for organic food and because of the wealth and privilege of this nation we are able to be picky, however the starving people of the world don’t care to be as demanding of their food production as long as there is food. With a population over 7.6 billion and only 37.7 percent of global hectors considered agricultural land the claims of Charles Benbrookn and Margaret Mellon that we have no food shortage is difficult to believe, let alone the seasonal change that causes many areas of the world to be unable to cultivate food for months at a time and the perishable nature of naturally selected crops. Sixty percent of corn grown in the United States of America is used to feed livestock, although that