Using genetically modified, conventionally and organically-grown foods, one can really see how society has been affected in both positive and negative ways. The research that has been conducted on these different types of foods demonstrates how little people in general thinks about what we all eat once a day. Before this project, I didn’t realize that nearly everything I ate contained pesticides and that a simple cheeseburger could give me a disease that could kill me in under a month. Sometimes reality needs to be revealed with the goal for society to change for the betterment of the people.
“Conventionally” grown foods, genetically modified foods, and organically grown/raised foods are three different types of food that cause more mischief to the human body than benefits. This begs the question: What are we genuinely eating? Conventional cultivating is dependent on chemicals to raise disease-free crops. This means everything we consume that has been conventionally grown has irregular chemicals negatively affecting our bodies. A dominant part of conventionally grown food consumed today has pesticide residue as indicated by the USDA who says that 73% of this food contains residue from no less than one pesticide. Organically grown food, which is food that is produced, processed, and shipped with no use of chemicals, is typically clustered with conventionally grown food.
In spite of the fact that, evidence states that organically grown food hints at generously greater health benefits in the human body in contrast with conventionally grown food. Food that has been organically grown shows promising evidence for preventing heart disease and cancer just by keeping the immune system free of unnatural chemicals and toxins. Conventionally grown crops are six times as likely to contain pesticides in contrast with organically grown food. Unfortunately, organic food is more expensive than the share of every other food so it isn’t exactly at the highest point of the “to purchase” list. A two-dollar cheeseburger is faster and more fulfilling than a four-dollar clove of broccoli.
Some people argue that eating organically grown food can increase your hazard to natural contaminants, which are currently or previously living organisms. These organisms, as indicated by The National Safety Council, convey bacteria, molds, mildew, viruses, creature dander, feline spit, house dust mites, cockroaches, and pollen. Animals, people, soil, and plant debris can convey these contaminants over the land by wind, rain, and other normally happening events. It is debatable with reference to whether or not the dangers of organically grown food outweigh the benefits. Some argue that eating more organic foods is healthier and worth the hazard, and some argue that conventionally grown food eliminates the danger of natural contaminates and are therefore the safer choice.There is no evidence pertaining to which party is more accurate in their cases.
Certain conventionally grown foods contain the bacteria Escherichia coli (E. coli) 0157:H7 infection. E. coli is a bacterium that can be found in certain crops and can cause severe kidney damage, diarrhea, and in some cases even death. When animals that are doomed for slaughterhouses eat these crops containing E. coli, their meat becomes a kind of putting away unit for the bacteria. The bacteria are stored in the intestines of certain cattle that ingest the crops containing E. coli; generally, corn. When people intake the infected meat, the bacteria spreads all through their bloodstream causing those indications. Anyone is susceptible to the E. coli bacterium, however it for the most part affects the youthful and the elderly due to their underdeveloped or exhausted immune systems. Most cows are being fed corn to help with fast development and better tasting meat, and sometimes this corn contains the E. coli bacterium. In order to make the dairy animals healthy once more, the FDA advised meat companies to just feed the cows grass for ten days. This would, thus, eliminate the bacteria. Companies rejected to follow this, expressing it would back off their creation and that they had “deadlines” they needed to meet.
Another negative nature of conventionally grown food is pesticides. Since pesticides are being put into crops to make them repel insects and ensure a healthy development, insects are learning to adjust to and reject these pesticides. Once insects develop resistance to these chemicals, scientists will have to develop better approaches to keep insects from destroying crops. It is predicted that if insects can develop an insusceptibility in such brief periods of time to these chemicals, there’s no telling what effects conventionally grown food will have on the human body over the long haul.
Over the previous few years, since the early emergence of conventionally grown foods, there has been an odd increase in autoimmune diseases. This could be due to the powerlessness of the immune system to get free of toxins that are in our environment and in what we eat. Without the capacity to free our bodies of toxins, the human body serves as a putting away unit for diseases until we never again have the antibodies to ward them off. This is likewise a huge concern for genetically modified foods containing altered genotypes. A genotype refers to the genetic make-up of a specific organism. Genetically modified foods are foods that scientists have tampered with by taking that genetic makeup and altering the DNA structure to fit specific needs. There are more than fifty genetically modified foods on the market today. While genetically modified foods are unlikely to present direct dangers to human health, there are concerns that these foods will have negative long-haul effects on the human body. Unfortunately, it’s troublesome for scientists to accurately predict these effects.
The principle concerns of genetically modified foods comprise of the likelihood of future allergic reactions to foods that have been modified, and that the human body will develop a resistance to anti-toxins from marker genes present in transgenic plants, because genetically modified foods target the human gut. The human body is very keen; on the off chance that it sees a threat, it will do everything it can to eliminate that threat. In any case, when the body begins to alter the way it’s organically meant to work, then things can begin turning out badly. Healthy platelets will begin to assault healthy platelets; the body will go into overdrive feeling that it generally need to fend something off when you eat genetically modified foods. The primary genetically engineered edit was the tomato. Since tomatoes have a little genome, they were easy to work with in the alteration of DNA. The modification was to ensure that the tomato stayed firm for a longer period of time, so it could be shipped further distances far and wide without the fear of them decaying before entry.
Presently, dominant part of the foods we eat today have been genetically modified specifically to taste better and last longer. Genetic modifications have come far since the tomato. Presently things, for example, oilseeds, protein, cows, pigs, and several crops over the world are being genetically modified to last longer, taste better, and to resist viruses, organisms and nematode (a large phylum of worms). The most widely grown genetically modified foods comprise of corn, soybeans, cotton, and canola. Animals are fed these foods with the goal that they develop and develop correctly as per what the consumers need. For example, chickens are presently being grown in a fraction of the time that they used to be with twice as much white meat because people like the chicken breast. Since the chickens are developing at such an irregular rate, their organs don’t have enough time to develop properly to help bolster this increase. Most chickens that are raised in these conditions end up kicking the bucket before people get the chance to properly gather the meat. This is due to a developed resistance to anti-infection agents that are put into their feed to fend off bacteria. Since the chickens can never again fend off illness, they are extremely vulnerable to diseases resulting in early death before the chickens can be properly processed and packaged. When the chicken dies, the meat is not any more useful and the chickens are disposed of.
This likewise raises the ethical issues that come with ‘building’ food. There are several companies out there that either become conventionally grown and genetically modified foods or feed those crops to their animals to create the “right type” of meat for consumers. On the off chance that everything necessary is ten long periods of a cow eating grass instead of corn to save a couple of lives, then for what reason not take the time to do as such? Clearly these meat companies are more concerned with the measure of money in their pockets, rather than the well-being of people in general. These different types of food come into play in our everyday lives.
Deciding to eat healthily is at the discretion of the individual and is completing his or her choice. It is safer to eat organically grown food because it contains regular substances and our bodies are naturally manufactured and able to ward a large portion of them off. We all have a battling chance at life in the event that we stick to food that isn’t chemically enhanced or genetically modified. Whether or not people will decide to pay the raised prices is entirely up to general society. There are both positive and negative effects of genetically modified, conventionally and organically grown foods, and we can choose the safest route on the off chance that we have enough knowledge to do as such.
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