Do you know that every day we come across products created with the help of a science called genetic engineering? We put them in the cart of the nearest supermarket, buy them at the market.
It would be useful to understand what genetically modified foods are. Why are they called that, and what distinguishes them from “regular” food? And why do they cause so much controversy and discussion?
What is a genetically modified organism?
Let’s go back to school biology classes. Any plant or animal has thousands of specific traits. A specific gene, a small particle of a DNA molecule, is responsible for the presence of these traits. It determines the presence of a particular trait in an animal or plant. If you remove the gene responsible for a particular trait, the trait itself will disappear. And vice versa: when you add a new gene, you get a new trait. A genetically modified plant can be called a mutant, or a genetically modified organism.
Genetically modified foods are foods derived from transgenic (genetically modified) organisms. This means that foreign genes or genes from another organism are introduced into one organism.
Introduction of genes from one organism into another
Modern science has reached such a level of development that it is quite a solvable task to remove or add a few genes, and at the end of the 20th century, experiments on artificially altering (modifying) plants and animals became very popular and widespread.
Let’s look at some specific examples. Why do you think tomatoes can be stored for a long time without losing their presentation and taste? It turns out that they got the frost resistance gene from the polar flounder. A tomato can stay green for a long time at a temperature of +12°C, but when it gets warm, it immediately turns red. Another striking example is the well-known potato pest, the Colorado potato beetle. Thanks to genetic engineering and a gene derived from a scorpion, potatoes lose all their appeal to this inveterate enemy. And bread with the addition of genetically modified enzymes does not go stale for a long time.
Genetic modifications have two main goals: to improve the nutritional properties of food and to increase yields.
The first goal has been developing very slowly and is not as widespread. Among the achievements in this area to date are: rice enriched with vitamin A; tomatoes. Iron-enriched tomatoes and soybeans with improved fatty acid content.
Another area of development of genetic modifications is aimed at increasing productivity. There are three ways to achieve this goal: the introduction of pest resistance genes, climate resistance genes, and pesticide resistance genes. Much more effort, attention and resources are devoted to these genetic modifications, and they form the basis of modern genetically modified organisms.
Genetically modified tomatoes
Genetically modified foods are foods derived from transgenic (genetically modified) organisms. This means that foreign genes are introduced into one organism or the genes of another organism are modified, mainly soybeans, corn, and rice.
Advantages and disadvantages
Before we completely reject or fanatically accept any innovations, we need to remember that there are two sides to a coin. In order to make a decision, you need to weigh all the positive and negative aspects.
Genetically modified organisms are able not only to grow like their predecessors, but also to survive in conditions where old varieties died (for example, due to different weather conditions). Many of them are not afraid of unexpected frosts, floods, or droughts. The rhizomes of some plants have become so developed that they can retain the maximum amount of moisture. And those varieties that used to be sensitive to low temperatures have become more resistant, which, in turn, has led to the plants entering the period of active growth earlier. New fast-growing varieties of grain crops have also been developed.
The world’s population is increasing every year, and genetically modified foods are designed to save the world’s younger generation from starvation.
Genetically modified foods that are able to protect themselves from insects and pests are characterized by high yields and, as a result, lower production costs.
Resistance to a variety of pests allows for less pesticide use than is required by traditional technologies.
Vegetables and fruits that can resist viruses, bacteria, and fungi have been developed.
Scientists are working to develop varieties of tomatoes and potatoes that contain vaccines and medicines for third world countries, where they will be grown and will not require special storage methods.
Some tree species are bred specifically to eliminate pollution.
The other side of the coin – why many people oppose GM foods
- Most countries do not have laws regulating the production and consumption of GM foods;
- Consumers do not know what they are buying and how it will affect their health. For example, a gene from a snowdrop introduced into potatoes for resistance to the Colorado potato beetle causes an increased content of plant pectins, which is unfavorable for mammals. This product affects the immune system, intestines, and can cause kidney, liver, and brain diseases;
- There is no information on the products about the substances present in the products and their amounts;
- Environmentalists are concerned that an ecological disaster could occur if genetically modified forms penetrate the wild. For example, when some plants are cross-pollinated, they will acquire a gene for resistance to pesticides and pests, and their reproduction will become uncontrollable;
- In addition to environmental risk, there is also food risk. Some foods can cause an allergic reaction. An ordinary product, such as a tomato, that contains a fish gene that is invisible to the eye can trigger an allergic reaction in a person who is not tolerant of fish.
Genetically modified foods on store shelves
Most of the registered genetically modified foods are soy-based. Soy is a component of refined oils, margarines, baking fats, mayonnaise and other salad sauces, cooked sausages, cereals and breakfast cereals, pasta, and even baby food if milk powder is used to replace soy milk. Emulsifiers, fillers, and thickeners used as food additives in culinary products are made from soybeans.
Along with soy products, genetically modified foods include those containing corn. Popcorn, which is sold everywhere on the streets, is almost always made from genetically modified corn.
Beautiful, glossy, large, defect-free tomatoes, peppers, strawberries and other vegetables and fruits are very likely to be genetically modified. During the ripening process, vegetables and fruits emit ethylene gas, which accelerates their wilting. Genetically modified foods contain a gene that is resistant to ethylene, which allows the fruit to stay fresh and preserve its presentation for a long time.
Almost all GM products on store shelves are imported. Unfortunately, we don’t currently recognize which of them are natural and which are not. While in the West, genetically modified foods with special labels have long been openly displayed on the shelves, and consumers know what they are buying.
