“Genetically engineered foods,” also known as genetically modified organisms (GMOs) or bioengineered foods, are those whose DNA makeup has been changed in a laboratory setting, in order to introduce desirable characteristics in the new product. Such characteristics may include taste, color, disease resistance, drought resistance and shortened growth time, among many others. The combination of traits in genetically engineered foods is not present in nature, and cannot be achieved through conventional methods of selective crossbreeding.
The process of creating a GMO-based food involves:
Examples of bioengineered foods include:
In addition to the primary foods, those derived from bioengineered foods are also labeled GMO foods. Such foods include:
The general consensus among scientists is that genetically modified foods are safe to consume. However, some concerns remain, such as given below:
Organic foods are derived from farms that do not use man-made fertilizers, pesticides, growth enhancers or regulators (which may include hormones and antibiotics), synthetic food additives (such as vitamins or minerals) to livestock feed, and industrial solvents or radiation (for product treatment). The methods used must comply with the regulations in one’s country, but generally are deemed more eco-friendly and biodiversity-oriented. If a processed food item is labeled “organic,” it should only contain organic ingredients.
Per United States Department of Agriculture (USDA), the use of GMOs is prohibited in organic foods farming. Thus, organic farmers are unable to use GMO seeds for their crops, or GMO feed for their animals. So, essentially, organic foods, be it plant or animal based, are non-GMO.
Therefore, if one has concerns about GMO foods in the market, checking for non-GMO labels, or, consuming organic foods may allay their worries. The final choice of food consumption may ultimately be dictated by one’s beliefs, comfort level with use of GMO products and cost.
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