Genetically modified organisms or GMOs are said to be created with the same genetic structure as their natural counterparts and are genetically identical. However, there are researchers that warn not to be fooled by these assumptions.
GMOs are a result of genetic engineering, where non-plant genes are forced into plant DNA. These genes, which are intended to make the foods resistant to certain pests and herbicides are usually derived from viruses and bacteria.
The human body is not able to tolerate GMOs, defeating the value of their consumption. Some studies show that consuming GMOs as primary food sources can inhibit the natural ability to absorb nutrition from natural food or certain types of medications, which means that the more GMOs consumed, the more likely it is for an individual to develop nutritional deficiencies.
Studies performed on animals showed that GMOs increased the risk of potentially harmful diseases, leading to a ban in many countries across the globe.
GMOs are introduced in more and more processed food, making it difficult to identify them, especially for uninformed consumers. Because the Food and Drug Administration relaxed the standards applied to food labeling laws, there are still ways to avoid GMOs in the diet, starting with shopping locally.
No regulations mandate that food derived from GMOs should be labeled as the same safety standards apply in all FDA-regulated products. However, it has determined that GMO foods should be labeled if it is "materially different" from its natural counterparts.
Local markets, however, usually have organic farmers who are dedicated to using non-GMO seeds to grow their food. It is also possible to start a small organic garden by purchasing from trusted brands, especially those that are labeled 100 percent USDA organic. (Related: Say No to GMO Food: Buy Certified Organic.)
Health risks of GMO foods
Little is known about the effects of genetically modified food, however, there are some drawbacks that need to be taken into consideration.
Toxicity - GMOs are inherently unstable, and farmers don't usually know enough about the chemical makeup of food to establish safety. As a result, each gene insertion into GMOs can be comparable to playing safety roulette, where companies hope that genetic material does not destabilize safe food and make it hazardous. Because of this instability, there are risks that formerly nontoxic elements may become toxic.
Allergic reactions - GMOs may have the potential to trigger allergic reactions, especially if they contain genes from allergens. The World Health Organization discourages genetic engineers from using DNA from allergens, to avoid causing problems. For instance, a study showed that when a gene from a Brazil nut was engineered into soybeans, people allergic to nuts had serious reactions to the engineered product.
Cancer - Some researchers also believe that GMO foods can cause cancer due to DNA mutations, making GMOs dangerous as it introduces new genes into the body.
Antibiotic and antibacterial resistance - Genetic modification can boost a crop's resistance to disease or make it more tolerant to herbicides, which could affect the ability of people to defend themselves against different kinds of diseases and illnesses. This is because there is a small change that the genes in food can transfer to cells in the body or in the gut. Furthermore, there are GMO plants that contain genes that can make them resistant to antibiotics -- a trait that can be passed on to humans who consume these foods.
Immunosuppression - A study that examined the effect of GMO potatoes found that there are detrimental effects on organ development, body metabolism, and immune function in rats.
Learn more about the dangers of GMO foods at FoodScience.news.
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