Genetically modified (GM) foods
are being debated by consumers and professionals. Also known as bio engineered
foods,
GM foods are produced by a form of biotechnology that uses deoxyribonucleic
acid (DNA) recombinant technology to design protein molecules and other
compounds.
Various forms of biotechnology have been used throughout history in
the natural production of vinegar, alcoholic beverages, cheese and sourdough
bread.
Consumers are often concerned
about the safety of the resulting food,
especially for people who have or may develop allergies or food intolerance. As
there is no easy way to identify foods that have been modified and no official regulations
have been established, the public has to depend on the integrity of the producer or processor.
All areas of
biotechnology are being pursued cautiously. The goals are to use biotechnology
techniques to add or enhance qualities such as disease resistance, a higher
yield, or better keeping qualities. Public confidence continues to be an issue,
so it should be mentioned by community nutrition professionals.
Genetically-modified foods have the potential to solve
world's hunger and malnutrition problems, and to help protect and
preserve the environment by increasing yield and reducing reliance upon
chemical pesticides and herbicides. Yet there are many challenges ahead
for governments, especially in the areas of safety testing, regulation,
international policy and food labeling.
Many people feel that genetic
engineering is the inevitable wave of the future and that we cannot
afford to ignore a technology that has such enormous potential benefits.
However, we must proceed with caution to avoid causing unintended harm
to human health and the environment as a result of our enthusiasm for
this powerful technology.
United Kingdom introduced Europe's first genetically-modified food product. Now India has become a flashpoint for the use of modern biotechnology in production of genetically modified food products ,which will soon be availaible online here at DietKart.com .
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