Here is the article I used for my presentation:
http://archives.cnn.com/2000/HEALTH/diet.fitness/01/13/biotech.food.one.wmd/index.html
The article discusses the pros and possible cons of genetically modified crops. In a utopic sense, genetic engineering has the ability to increase the nutritional value and the taste of certain foods and use less toxic chemicals in farming techniques. Dystopically, adding certain substances to food may increase the risk of allergic reactions. Furthermore, these new "superfoods" may overtake farmland, providing a case where humans lose control of the technology they created. Personally, I think the decrease in toxic chemicals is wonderful, but tampering with the nutritional content of foods that have provided adequate nourishment for millenia is a risky endeavor.
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