What to Know About GMOs
The ongoing controversy of GMOs has led to uncertainty. What is a GMO? What do they do? Where are they found? A lack of understanding has people drawing ridiculous conclusions. While even scientists are uncertain of the effects of GMOs due to the fact that they have not been around long enough to have a definitive answer, there is plenty that is known. With this information, less radical conclusions can be drawn. To begin, one must know what a GMO is. From there, one can make connections to the history of modified organisms. Background information will aid in understanding why they are created and planted today. Looking at how GMOs are made will also further this background knowledge. Then we can look into which foods have GMOs and which foods do not. It may come as a surprise to find out which foods are genetically modified, and why they are. With a solid foundation of knowledge, the ability to create an informed opinion on GMOs will increase the public’s general understanding.
Genetically modified organisms (GMOs) are bacteria and other organisms that have had their DNA altered in a lab. By altering the DNA, a scientist can essentially create the desired genes in a plant or animal (Diaz par. 1). In agriculture, the genetically modified plants are built to strengthen resistance to diseases and insects, or enhance quality in nutrition and food processing (Kreipe 3). These modified plants now have the ability to resist sprays that kill insects and sprays that kill weeds. Popularity in these altered plants has spread across the whole world. They cover 3.8 million square miles of farmland, which is roughly an eighth of the world’s farmland. (Diaz par. 3). The United States is ranked number one when it comes to genetic farming, followed by Argentina and Brazil. Together, they account for 80% of all GMO crops. However, due to the addition of Biotech companies in Asia, it is predicted that they will soon emerge as a top GMO producer (Kreipe 6-7). GMOs have made quite the impact on the world since they began.
The concept of GMOs dates back to the 1860s. Austrian scientist Gregor Mendel crossed different types of garden peas and thus discovered how genes worked. Then, in 1944, chemist Oswald Avery figured out that DNA was what carried genetic information. Through the works of these major discoveries, genetically modifying organisms was made possible (Genzel par 3-4).
Three people have been credited for discovering how to use genetic engineering. Marc Van Montagu, Mary-Dell Chilton, and Robert Fraley worked independently to create the GMO technology used today. In the 1980s, Van Montagu and Chilton were the first to implant genes into plants. With this discovery, Fraley was then the first to make a plant immune to certain kinds of bacteria (“World Food Prize”). These three opened the door to genetic engineering.
The first gene transfer from one organism to another took place in the year 1983 and involved tobacco plants. Seven years later, cotton was successfully modified (“History”). Then, in 1994, GMOs hit the shelves of grocery stores when a company came out with genetically modified tomatoes (Karimi). Since then, scientists and companies have been able to genetically modify several different kinds of crops, leading to hundreds of products containing genetically modified materials. In order to get these products, a lot of work needs to be done in the lab.
To genetically modify a plant, a scientist would start by selecting the desired DNA. For example, if the plant was getting modified to fight off certain diseases, the scientist would select the DNA sliced capable of doing so. When the right DNA is selected, and the harmful virus part of the DNA has been removed, the plant’s original DNA is fused with the new DNA (Ho 5). A third component besides the two different sets of genetic material is a carrier called a vector. The vector is placed into a cell using a pipette, a thin tube used to transfer or measure out liquids, is used to transfer the gene into the cell of an organism that is getting modified (“How Are GMOs Made?”). However, this part tends to be tricky since the process is still rather uncontrollable.There is no way to guarantee that the new gene will go directly into the cell. Some bounce off and do not take part in the process. The modified DNA is constructed when the restriction enzymes, substances in plants responsible for reacting reactions, cut a specific sequence of DNA from different strands and fuse them together. Now, one single strand of DNA has been made from the two sources, creating a brand new genetic code (Ho 5). At this point, the new gene will be copied millions of times until it is the only strand in the organism. The process is finally complete, and and the new DNA, composed of the original and new materials, will make the plant resistant to disease, or whatever type of resistance is chosen, whether it be to fight disease, insects, herbicides, or pesticides.
Since GMOs became popular after their creation, traces of modified organism can be found in numerous foods. Roughly 60-70% of processed foods contain GMOs. GMOs are most commonly found in corn, soy, and canola products. Nearly 88% of corn is genetically modified (Dupont). Due to corn’s susceptibility to getting attacked by the bacterium Bacillus Thuringiensis, corn is modified to fight the bacteria (Schneider and Schneider). This leads to many corn-based products containing traces of GMOs. Foods including, but not limited to, corn chips, flakes, cereal, tortillas and taco shells are are possible GMO-containing foods (“Hidden Corn Based Ingredients”). About 94% of soy that is produced in the United States has been genetically altered. This means that soy-based products such as soy milk, soy beans, and some soy pastas could be genetically modified (Dupont). Both corn and soy, as well as canola, another popular GMO grown product, can be found in common cooking oils used in food preparation. Any food cooked or fried in any of these cooking oils may now contain hints of GMOs (Ruhs 2). However, GMOs can also make appearances in other crops, such as rice, especially in Asia.
In Asian countries, many have a vitamin A deficiency. Therefore, scientists have created something known as golden rice. This rice has been genetically modified and given a gene from corn and a gene from a bacterium. Now, the rice contains vitamin A in order to prevent the problems that come a long with vitamin A deficiency (Benson). While GMOs are present in many crops, they are also found in dairy products.
In order to make hard cheese, enzymes typically found in the stomach of calves are needed (Dupont). In the 1960s, there was a great shortage of this enzyme. It was not until 1988 when the enzyme, chymosin, was genetically modified and used as a substitute (“Chymosin”). After this discovery, the use of chymosin was favored over calve enzymes, and now account for 90% of hard cheeses (Dupont). Just further down the store, one might also find GMOs in the fruit section.
Papaya, for example, is a commonly genetically modified fruit. In the 1990s, many papaya plantations were covered with dead papaya trees. Many farms were wiped out by the ringspot virus which kills papaya and prevents reproduction. In order to save papaya farms, scientists came up with genetically modified papaya, known as rainbow papaya. This modified papaya carries a protein coat that fights against the virus. As of right now, about 77% of papaya is genetically engineered, so it is likely that any papaya purchased at a grocery store will contain GMOs (Callis).
Genetically modified organisms play a big part in peoples lives, whether they know it or not. Discovering the ability to take the DNA from one organism, and transferring it to another introduced the topic of genetic engineering. Approximately 12% of farmland is cultivated to produce genetically modified crops of corn, canola, and soy all over the world. Due to genetically engineering the crops, they are able to resist disease, insects, and weed killers, leading to increased production. In order to create plants that can develop resistance, scientists take the DNA of whatever kind of disease they want to prevent, and inject it with a vector into the plant. Once the harmful virus part has been removed, the two different strands of DNA will fuse together and create a new strand of DNA and a plant that will resist disease, insects, or harmful sprays. These newly armed GMOs are now making appearance in several foods. Some crops of corn, soy, canola, and rice can contain genetically modified plants, which can eventually be found in processed foods. Even other foods like cheese and fruits, like papaya, are switching to genetically modified ways of creation. With the basic of knowledge of what GMOs are and where they came from, there is hope that people can take this background information and be able to distinguish an opinion on GMOs that are logical and not radical. Too many people hear biased or small tidbits of information and draw uneducated conclusions without much of base of GMOs and are more susceptible to believing outrageous and “scientific” theories. While there may not be a vast amount of longterm- effects research done on GMOs yet, research is always expanding and working on ways to improve what we eat and where we get it from.
Written by Janessa Halverson
The ongoing controversy of GMOs has led to uncertainty. What is a GMO? What do they do? Where are they found? A lack of understanding has people drawing ridiculous conclusions. While even scientists are uncertain of the effects of GMOs due to the fact that they have not been around long enough to have a definitive answer, there is plenty that is known. With this information, less radical conclusions can be drawn. To begin, one must know what a GMO is. From there, one can make connections to the history of modified organisms. Background information will aid in understanding why they are created and planted today. Looking at how GMOs are made will also further this background knowledge. Then we can look into which foods have GMOs and which foods do not. It may come as a surprise to find out which foods are genetically modified, and why they are. With a solid foundation of knowledge, the ability to create an informed opinion on GMOs will increase the public’s general understanding.
Genetically modified organisms (GMOs) are bacteria and other organisms that have had their DNA altered in a lab. By altering the DNA, a scientist can essentially create the desired genes in a plant or animal (Diaz par. 1). In agriculture, the genetically modified plants are built to strengthen resistance to diseases and insects, or enhance quality in nutrition and food processing (Kreipe 3). These modified plants now have the ability to resist sprays that kill insects and sprays that kill weeds. Popularity in these altered plants has spread across the whole world. They cover 3.8 million square miles of farmland, which is roughly an eighth of the world’s farmland. (Diaz par. 3). The United States is ranked number one when it comes to genetic farming, followed by Argentina and Brazil. Together, they account for 80% of all GMO crops. However, due to the addition of Biotech companies in Asia, it is predicted that they will soon emerge as a top GMO producer (Kreipe 6-7). GMOs have made quite the impact on the world since they began.
The concept of GMOs dates back to the 1860s. Austrian scientist Gregor Mendel crossed different types of garden peas and thus discovered how genes worked. Then, in 1944, chemist Oswald Avery figured out that DNA was what carried genetic information. Through the works of these major discoveries, genetically modifying organisms was made possible (Genzel par 3-4).
Three people have been credited for discovering how to use genetic engineering. Marc Van Montagu, Mary-Dell Chilton, and Robert Fraley worked independently to create the GMO technology used today. In the 1980s, Van Montagu and Chilton were the first to implant genes into plants. With this discovery, Fraley was then the first to make a plant immune to certain kinds of bacteria (“World Food Prize”). These three opened the door to genetic engineering.
The first gene transfer from one organism to another took place in the year 1983 and involved tobacco plants. Seven years later, cotton was successfully modified (“History”). Then, in 1994, GMOs hit the shelves of grocery stores when a company came out with genetically modified tomatoes (Karimi). Since then, scientists and companies have been able to genetically modify several different kinds of crops, leading to hundreds of products containing genetically modified materials. In order to get these products, a lot of work needs to be done in the lab.
To genetically modify a plant, a scientist would start by selecting the desired DNA. For example, if the plant was getting modified to fight off certain diseases, the scientist would select the DNA sliced capable of doing so. When the right DNA is selected, and the harmful virus part of the DNA has been removed, the plant’s original DNA is fused with the new DNA (Ho 5). A third component besides the two different sets of genetic material is a carrier called a vector. The vector is placed into a cell using a pipette, a thin tube used to transfer or measure out liquids, is used to transfer the gene into the cell of an organism that is getting modified (“How Are GMOs Made?”). However, this part tends to be tricky since the process is still rather uncontrollable.There is no way to guarantee that the new gene will go directly into the cell. Some bounce off and do not take part in the process. The modified DNA is constructed when the restriction enzymes, substances in plants responsible for reacting reactions, cut a specific sequence of DNA from different strands and fuse them together. Now, one single strand of DNA has been made from the two sources, creating a brand new genetic code (Ho 5). At this point, the new gene will be copied millions of times until it is the only strand in the organism. The process is finally complete, and and the new DNA, composed of the original and new materials, will make the plant resistant to disease, or whatever type of resistance is chosen, whether it be to fight disease, insects, herbicides, or pesticides.
Since GMOs became popular after their creation, traces of modified organism can be found in numerous foods. Roughly 60-70% of processed foods contain GMOs. GMOs are most commonly found in corn, soy, and canola products. Nearly 88% of corn is genetically modified (Dupont). Due to corn’s susceptibility to getting attacked by the bacterium Bacillus Thuringiensis, corn is modified to fight the bacteria (Schneider and Schneider). This leads to many corn-based products containing traces of GMOs. Foods including, but not limited to, corn chips, flakes, cereal, tortillas and taco shells are are possible GMO-containing foods (“Hidden Corn Based Ingredients”). About 94% of soy that is produced in the United States has been genetically altered. This means that soy-based products such as soy milk, soy beans, and some soy pastas could be genetically modified (Dupont). Both corn and soy, as well as canola, another popular GMO grown product, can be found in common cooking oils used in food preparation. Any food cooked or fried in any of these cooking oils may now contain hints of GMOs (Ruhs 2). However, GMOs can also make appearances in other crops, such as rice, especially in Asia.
In Asian countries, many have a vitamin A deficiency. Therefore, scientists have created something known as golden rice. This rice has been genetically modified and given a gene from corn and a gene from a bacterium. Now, the rice contains vitamin A in order to prevent the problems that come a long with vitamin A deficiency (Benson). While GMOs are present in many crops, they are also found in dairy products.
In order to make hard cheese, enzymes typically found in the stomach of calves are needed (Dupont). In the 1960s, there was a great shortage of this enzyme. It was not until 1988 when the enzyme, chymosin, was genetically modified and used as a substitute (“Chymosin”). After this discovery, the use of chymosin was favored over calve enzymes, and now account for 90% of hard cheeses (Dupont). Just further down the store, one might also find GMOs in the fruit section.
Papaya, for example, is a commonly genetically modified fruit. In the 1990s, many papaya plantations were covered with dead papaya trees. Many farms were wiped out by the ringspot virus which kills papaya and prevents reproduction. In order to save papaya farms, scientists came up with genetically modified papaya, known as rainbow papaya. This modified papaya carries a protein coat that fights against the virus. As of right now, about 77% of papaya is genetically engineered, so it is likely that any papaya purchased at a grocery store will contain GMOs (Callis).
Genetically modified organisms play a big part in peoples lives, whether they know it or not. Discovering the ability to take the DNA from one organism, and transferring it to another introduced the topic of genetic engineering. Approximately 12% of farmland is cultivated to produce genetically modified crops of corn, canola, and soy all over the world. Due to genetically engineering the crops, they are able to resist disease, insects, and weed killers, leading to increased production. In order to create plants that can develop resistance, scientists take the DNA of whatever kind of disease they want to prevent, and inject it with a vector into the plant. Once the harmful virus part has been removed, the two different strands of DNA will fuse together and create a new strand of DNA and a plant that will resist disease, insects, or harmful sprays. These newly armed GMOs are now making appearance in several foods. Some crops of corn, soy, canola, and rice can contain genetically modified plants, which can eventually be found in processed foods. Even other foods like cheese and fruits, like papaya, are switching to genetically modified ways of creation. With the basic of knowledge of what GMOs are and where they came from, there is hope that people can take this background information and be able to distinguish an opinion on GMOs that are logical and not radical. Too many people hear biased or small tidbits of information and draw uneducated conclusions without much of base of GMOs and are more susceptible to believing outrageous and “scientific” theories. While there may not be a vast amount of longterm- effects research done on GMOs yet, research is always expanding and working on ways to improve what we eat and where we get it from.
Written by Janessa Halverson