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What is Genetic Engineering?
Genetic engineering is a laboratory technique used by scientists to change the DNA of living organisms.
DNA is the blueprint for the individuality of an organism. The organism relies upon the information stored in its DNA for the management of every biochemical process. The life, growth and unique features of the organism depend on its DNA. The segments of DNA which have been associated with specific features or functions of an organism are called genes.
Molecular biologists have discovered many enzymes which change the structure of DNA in living organisms. Some of these enzymes can cut and join strands of DNA. Using such enzymes, scientists learned to cut specific genes from DNA and to build customized DNA using these genes. They also learned about vectors, strands of DNA such as viruses, which can infect a cell and insert themselves into its DNA.
With this knowledge, scientists started to build vectors which incorporated genes of their choosing and used the new vectors to insert these genes into the DNA of living organisms. Genetic engineers believe they can improve the foods we eat by doing this. For example, tomatoes are sensitive to frost. This shortens their growing season. Fish, on the other hand, survive in very cold water. Scientists identified a particular gene which enables a flounder to resist cold and used the technology of genetic engineering to insert this “antifreeze” gene into a tomato. This makes it possible to extend the growing season of the tomato.
At first glance, this might look exciting to some people. Deeper consideration reveals serious dangers.
Genetically Engineered Foods Pose Higher Risk for Children
Young, fast-developing bodies are influenced most
Children’s bodies develop at a fast pace and are more likely to be influenced and show the effects of genetically modified (GM) foods. That is why independent scientists used young adolescent rats in their GM feeding studies. The rats showed significant health damage after only 10 days, including damaged immune systems and digestive function, smaller brains, livers, and testicles, partial atrophy of the liver, and potentially pre-cancerous cell growth in the intestines.
Children are more susceptible to allergies
Children are three to four times more prone to allergies than adults. Infants below two years old are at greatest risk—they have the highest incidence of reactions, especially to new allergens encountered in the diet. Even tiny amounts of allergens can sometimes cause reactions in children. Breast fed infants can be exposed via the mother’s diet, and fetuses may possibly be exposed in the womb. Michael Meacher, the former minister of the environment for the UK, said, “Any baby food containing GM products could lead to a dramatic rise in allergies.” GM corn is particularly problematic for children, as they generally eat a higher percentage of corn in their diet. Further, allergic children often rely on corn protein. Mothers using cornstarch as a talc substitute on their children’s skin might also inadvertently expose them via inhalation.