Genetically Engineered Foods: Good or Bad for You?
             An issue that has entered the media in a lot of countries, including the United States, is the genetic engineering of food. Genetic engineering is a laboratory technique used by scientists to change the DNA of living organisms. The life, growth, and unique features of an organism depend on its DNA. Scientists have learned how to cut strands of DNA from one organism and join them with the DNA of another completely different organism. Genetic engineers believe they can improve the foods we eat by this cutting and joining of DNA from different living organisms and "gene engineers all over the world are now snipping, inserting, recombining, rearranging, editing, and programming genetic material" (Cummins). Although people that support genetic engineering claim there are benefits of it, it is, for the most part, dangerous and should be banned.
             Advocates of genetically engineered food say that it not only improves the flavor and nutritional value of food, but that it also provides greater resistance to disease and insects and to bruising in fruits and vegetables. Supporters claim that by using genetic engineering, diseases in food can be detected and treated much earlier and the need for pesticides is greatly reduced. ("Consumers Should Dismiss Fear Mongering about Genetically Engineered Foods"). The people in favor of genetic engineering believe that it will help in feeding the world, when in reality, hunger in the world is not caused by lack of supply, but by the simple inability to buy food. Many other people in the United States disagree with these "so-called" benefits associated with genetically engineered foods and believe that there are only several dangers associated with them.
             There are currently more than four dozen genetically engineered foods and crops being grown and sold in the United States, including soybeans, soy oil, corn, p...