Genetically Engineered Foods

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Genetically Engineered Foods
Genetically engineered foods (GEF) are considered to be one of the largest food experiments in the world’s history. GEF are advantageous, but at the same time may arouse problems. In defense, genetically engineered foods can make plants ripen faster, improving the specie’s taste and look. Genetic modification of food has won the admiration of a lot of people, including myself, because of its new and attractive accomplishments, but at the same time we should take into consideration its disadvantages and try to find ways to avoid them. Genetically engineered foods and food products have several disadvantages which are possibly avoidable through further, long-term research.
First of all, one might ask, “What is genetic engineering?” Genetic engineering (GE) is a laboratory technique used by scientists to change the DNA of living organisms. DNA is the blueprint for the individuality of an organism. Every organism relies upon the information stored in its DNA for the management of its biochemical processes. The life, growth, and unique features of the organism depend entirely on its DNA. DNA can also be broken down into smaller segments called genes. Genes are directly associated with specific features and/or functions of an organism.
Molecular biologists have discovered many enzymes, which change the structure of DNA in living organisms. Some of these enzymes can cut and join strands of DNA. Using such enzymes, scientists have learned to cut specific genes from DNA and build customized DNA using these genes. Also, scientists have been using vectors, strands of DNA-like viruses, which can infect any cell and insert themselves into its DNA. These scientists have started to build vectors, incorporating genes of their choosing, and using the vectors to insert these genes into the DNA of living organisms. By doing this, genetic engineers believe that they can improve the foods we eat. “U...