Benefits of Genetically Engineered Foods
Genetically engineered foods are kinds of foods modified through using genes found in other organisms. Most of the genetically engineered foods produced are made from plant substances. Foods are usually altered genetically to improve their durability, color, nutrition or size. The following are benefits of genetically engineered foods.
1. Highly resistant
Many genetically engineered foods can be altered to endure high stress levels. They are commonly altered to endure very harsh growing conditions, allowing for the production of foods in areas that may not usually put up with them. These kinds of foods are important in regions where agriculture seems like a very difficult task. Genetically engineered foods can be made to make the foods more pest and parasite resistant. This eliminates the requirement of harmful pesticides and also lessens the likelihood of foods containing pathogens like salmonella and E. coli.
2. Environmental benefits
Genetically engineered foods are designed in such a way that they do not harm their immediate environments. Most of these foods have shorter periods of growth and require less use of chemicals. In addition, they can also grow on land that has been damaged by drought or toxic waste. This enables food to be cultivated without the need of creating more agricultural land.
Malnutrition is a common occurrence in most underdeveloped countries where people rely on one crop like rice for their main diet . Nevertheless, rice may not really possess all the necessary nutrients required for preventing malnutrition. Conversely, if rice was genetically engineered such that it contains extra minerals and vitamins, then nutrient deficiencies can be alleviated. Blindness caused by a deficiency in vitamin A can be easily prevented through the consumption of rice that has high beta carotene content.
A key concern concerning genetically engineered foods is that they may enhance allergy development to products such as peanuts.