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  1. Pros of Genetically Modified Foods. Higher yields; Statistics according to scientists at the Germany’s University of Göttingen indicate that Genetically Modified Foods (GMO) increase crop yield by more than 22%. This is why most areas experiencing food shortage have taken up the use of GMOs to help reverse the trend.

  2. Aug 10, 2015 · After genetically modified foods were introduced in the United States a few decades ago, people independently reported toxic effects caused by GMOs. One example is an anti-GMO advocacy group called the Institute for Responsible Technology (IRT), which reported that rats fed a diet containing a GMO potato had virtually every organ system ...

  3. A significant percentage of processed foods purchased today contain some genetically engineered (GE) food products. As a result, each day, tens of millions of American infants, children and adults eat genetically engineered foods without their knowledge.

  4. In the food world, this means that the food is produced without using genetically modified plants. Many scientists claim that we should stop manipulating the DNA of plants since the long-term consequences of playing god are still unclear and humanity will suffer from serious problems sooner or later due to that.

  5. Feb 25, 2021 · 94% of US soybeans (a vegetarian staple protein) and 92% of corn were genetically modified (GMOs), immune to herbicides. [ 43 ] [ 155 ] This immunity allows soy farmers to douse their fields with large quantities of weed-killing herbicides which are toxic to other plants and fish.

  6. Aug 09, 2015 · by Gabriel Rangel figures by Anna Maurer Summary: To date, scientists have engineered bacteria that produce medication-grade drugs, crops with built-in pesticides, and beagles that glow in the dark. While these are all relatively recent advances in scientific technology, humans have been altering the genetics of organisms for over 30,000 years. How did the original practice of selective ...

  7. Dec 15, 2018 · Lactose intolerance refers to symptoms related to the consumption of lactose-containing dairy foods, which are the most common source for this disaccharide. While four causes are described, the most common is the genetically-determined adult onset lactose ...

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