What is the advantages and disadvantage of genetically modified food?
Directly applied to food, these traits could encompass virtually everything, from a plant’s ability to survive better in the climate, wet or dry, its resistance to the local insects, or even the qualities or color of the fruits or vegetables that it would yield. One major detriment to genetically engineered food is that there has been no adequate testing to ensure that extracting genes from useful functions will yield the same results in different applications and species. Also, genetic engineering may actually counteract the processes of nature by reducing the resistance of the species to environmental extremes and diseases by creating ideal traits. Furthermore, new viruses would be encouraged to mutate into more dangerous, virulent forms that would be unstoppable. Even more horrifying is the possibility that genetically engineered products have the capability of being toxic and threatening to human and animal health.
