The genetically modified foods are created to purpose the developing an upper hand to the consumer or producer of these products. Such significance can be a brand new product, which has better overall benefits and can be sold a cheaper price compared to its competitors. According to Tutelyan(2013), the initial objective for the food recombination was to promote crop production, for instance modifying a plant to be disease resistant or age slower. Statistic has it that 40% of world’s plant is lost annually to fungal diseases, spoilage, and insects. By genetically modifying crops to be less vulnerable to these factors, the crop yield would increase dramatically.
Advancing in technology in the area of Genetically Modified Foods provides an opportunity to combat world’s greatest problems like malnutrition and poverty. The field is in existence because it incorporates science in day today lives of people. Be it coming up with plants that grow some plastic or banana that safeguard humans against Hepatitis B, researcher and scientists are working hard better genetic modification.
The Genetically Modified Foods are not safe. Tutelyan (2013) gives examples of the effects of GM; GM insecticidal plants- the BT toxin in it- maybe allergenic or toxic. The GM changing process may cause gene regulatory cause, mutagenic effects, or results at other heights of biological function and structure that cause new allergen or toxins and troubled nutritional value. Moreover, dynamics in farming practices related to the employ of GMO is likely to cause toxic residue; for instance, greater heights of crop contamination with Roundup herbicide are an unavoidable result of employing GM Roundup Ready®.
For one the vegetable oil; much of the vegetable oil employed in America is produced from various crops including the GM crops corn, canola, soybeans, and cotton. Vegetable oil is purchased by the consumer as cooking oil, margarine and shortening and is employed in prepared foods. There is a vanishingly dismal amount of or no DNA ort protein from the original GM plant in vegetable oil. Moreover, vegetable oil that comprise of triglycerides extracted from seed or plants and then refined and that is likely to be further processed through hydrogenation to turn into solid- the liquid oil. The process (refining process) does away with or close to all non-triglyceride ingredients (Rodríguez-Lázaro, 2013).
Secondly, flours: soy flour is produced by grinding soybeans into powder. it produced in three forms: oil removed (defatted) with 50% protein content with low water solubility with low water solubility and high water solubility; full-fat or natural fat (made of natural oils); and lecithin is most of the time added (lecithinated) (Rodríguez-Lázaro, 2013). Soy flour is usually gluten- free while bread made from yeast employing soy flour – the bread is usually dense in texture. There is a similarity in soy flour and soy grits except the soya beans have been cracked and toasted into coarse pieces.
In America, the controlling of the GM crops is divided in three controlling agencies: Environmental Protection Agency (EPA), U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA). Each of these agencies controls transgenic crops from a variant perspective (Rodríguez-Lázaro, 2013). For instance, FDA run checks in confirming any final product such as vegetable oil is safe for human consumption.
Rodríguez-Lázaro, D. (2013). Real-Time PCR in Food Science: Current Technology and Applications. New York: Caister Academic Press.
Tutelyan, V. (2013). Genetically Modified Food Sources: Safety Assessment and Control. New York: Academic Press.