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Genetically Modified Foods vs Organic Food, Outline Example

Pages: 2

Words: 514

Outline

Genetically modified foods have a potential to replace organic foods and help global populations solve their malnutrition problems, but society needs more scientific information about the effectiveness and safety of genetically modified products.

Genetically modified foods “are those whose characteristics have been changed by using modern scientific techniques to add or remove genes” (Freedman 6).

  1. Genetically modified foods are the food products, whose characteristics were genetically changed (Freedman 6).
  2. The human striving to produce better plants and food products dates back to the prehistoric times (Freedman 8).
  3. It was not before the 19th century that breeding, hybridization and grafting became the indispensable components of food manufacturing.

Genetically modified foods are characterized by a number of benefits.

  1. Genetically modified foods and resources are herbicide resistant (Nelson 236).
  2. Insect resistance is a distinctive feature of genetically modified foods (Nelson 237).
  3. Whether genetically modified foods have other benefits is yet to be discovered – until today, many of the tangible consumer benefits remain beyond the scope of the scientific analysis (Nelson 237).

The health benefits of conventional organic foods are immense.

  1. Organic foods are a unique source of n-3 fatty acids that maintain and enhance cardiovascular health in humans (Minihane, Givens & Gibbs 19).
  2. Organic foods contain selenium needed to maintain cell metabolism in the human organism (Arthur 70).
  3. Consumers hold better perceptions in regard to organic foods compared with genetically modified products.

Both genetically modified and organic foods are associated with the major issues.

  1. Safety and allergenicity of genetically modified foods are the issues of the principal public concern (Goodman et al 73).
  2. The development of genetically modified crops impedes the process of natural selection in plants (Church of Scotland).
  3. Even when properly processed, organic foods are not totally free from pesticides, organic chemicals, and other products of conventional farming (Handlechner 3).

Genetically modified foods have a potential to replace organic food products and help populations to solve their malnutrition problems.

  1. The process of genetic modification allows enriching organic food products with vitamins and nutrients.
  2. Genetic foods serve an effective supplement to traditional food diets.
  3. Many consumers hold negative perceptions about genetically modified products and are not willing to use them on a daily basis. For this reason, more scientific information is needed to confirm the usability, usefulness, and safety of genetically modified foods in human diets.

Conclusion

Works Cited

Arthur, J.R. “Health Benefits and Selenium Content of Organic Versus Conventional Foods.”

In D.I. Givens & A.M. Minihane, Health Benefits of Organic Food: Effects of the Environment, CABI, 2008, pp.70-87.

Church of Scotland. “Environmental Risks from GM Crops.” Society, Religion and  Technology Project, 2000. Web. 07 November 2010.

Freedman, J. Genetically Modified Food: How Biotechnology Is Changing What We Eat. The Rosen Publishing Group.

Goodman, R.E., Vieths, S., Sampson, H.A., Hill, D., Ebisawa, M., Taylor, S.L. & Ree, R.

“Allergenicity Assessment of Genetically Modified Crops – What Makes Sense?”. Nature Biotechnology, 26.1 (2008): 73-82. Handlechner, M. Organic Food. GRIN Verlag, 2008.

Minihane, A.M., Givens, D.I. & Gibbs, R.A. “The Health Benefits of n-3 Fatty Acids and Their Concentrations in Organic and Conventional Animal-derived Foods.” In In D.I. Givens & A.M. Minihane, Health Benefits of Organic Food: Effects of the Environment, CABI, 2008, pp.19-30.

Nelson, G.C. Genetically Modified Organisms in Agriculture: Economics and Politics.  Academic Press, 2001.

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