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UWP 1 Research Paper Draft 1 Portfolio Genetically Modified Foods: If they’re approved for human consumption, they’re safe… Esmerilda Rodriguez UC Davis Correspondence concerning this article should be addressed to Esmerilda Rodriguez, University of California Davis, 1 Shields Avenue, Davis, CA 95616.
More simply put, DNA recombination can either insert new nucleotide base pairs in a DNA sequence, “shoot” gold or other metal particles containing foreign DNA into a plant’s cells via a gene “gun”, create an electrical field to increase permeability of the cell membrane and thus, increase the introduction of new, coded DNA, or cause neutral variations of genetic makeup that do not directly affect the fitness of plants.
Biotechnology food corporations claim that these mechanisms enable genetically modified food crops to have more nutrients and vitamins, resist drought in hot climates, and resist insects and herbicides.
It seems as if everybody has been talking about GMO foods for the past year or so.
This topic has been featured on many news stories, social media, and dinner table conversations around the globe.
Additionally, consumers have been misled by information published by the multibillion dollar biotechnology corporations like Monsanto, who claim their foods are equivalent to their non-GMO counterparts in safety and nutrition.
Without significant data to substantiate the quality and safety of GMOs, the FDA should not have approved GMOs without conducting more thorough analysis.
Thus, it serves as an exemplary food to study the health effects of consumption.
Vendômois, Roullier, Cellier, and Séralini (2009), used feeding studies conducted by multinational agricultural biotechnology corporation Monsanto and Covance Laboratories.