The debate about genetically modified organisms (GMOs) often surrounds the economic impact, However, public concern has shown over the years since they feel like it hurts human health, the environment, and ethics, despite the ways it has improved in these areas. GMOs are made by inserting DNA from one organism into another. These organisms have many potential advantages, such as a bigger and better quality of food over the years. GMO is used to help support and increase crop yield, and that is one of their main benefits. It also allows farmers to successfully control their weeds and lower labor expenses. The safety of GMOs worries people, even though GMOs reduce the stress on the environment and provide answers to issues relating to food security by increasing agricultural productivity. They have also improved methods of farming by offering herbicide and pest resistance, which has and is reducing labor costs and improving resource control. 

Despite GMOs being released in the 1990s, the safety of genetically modified organisms (GMOs) is still an issue of debate in the public eye. Yet much scientific evidence suggests that GMOs are not only safe but also as nutrient-dense as their non-GMO equivalents. GMOs have been thoroughly evaluated by agencies like the FDA, USDA, and EPA to make sure they don’t endanger human health, animal welfare, or the entirety of the environment. Maize production and the livestock industry are shown in a peer-reviewed review by Bawa and Anilakumar, titled ”Genetically modified foods: safety, risks and public concerns,” which observes that “a good amount of the total maize harvested goes for livestock feed, including the distiller’s grains. (Bawa, A. S., & Anilakumar, K. R. (2013). Genetically modified foods: safety, risks and public concerns-a review. Journal of food science and technology, 50(6), 1035–1046.) Compared to more standard methods like crossbreeding, genetic engineering has advanced dramatically and now provides a more accurate means of crop improvement. Scientists can more precisely and effectively introduce particular traits by directly altering an organism’s genetic code. This process has been refined over the last forty years to allow for targeted enhancements while minimizing unintended consequences.

Biased beliefs and inaccurate facts often influence the public’s perception of genetically modified organisms. A poll taken in 2015 revealed that only 30% of Americans agreed with 88% of scientists that genetically modified organisms are safe to consume. The gap could be the result of misunderstandings or biased worries. But it’s important to understand that GMOs are more than just absent-minded mutations. To get the desired characteristics, scientists must carefully choose and add certain proteins to plants. Melvin J. Oliver argues for the environmental benefits of Bt GMO crops, stating, “In fact, because the Bt GM crop only delivers the CRY toxin to those insects that eat the crop, whether directly or in crop residue, it was considered less likely to cause environmental issues than spraying or dusting plants with the toxin or bacterial preparations.” Oliver M. J. (2014). Why we need GMO crops in agriculture. Missouri medicine, 111(6), 492–507. According to research, GMOs are safe for people to eat and help create healthier crops. Oliver points out that since the same pesticides used in organic farming could also be used in genetically modified crops, we can rely on the accuracy of the data that is currently available. Many of these claims are incorrect or misguided, despite ongoing concerns about allergies, nutritional similarities, and environmental effects. Large scientific research, including a review of 698 studies, continuously shows that GMOs are safe and effective. But GMOs can increase biodiversity and decrease the impact of farming on the environment by reducing the need for the general use of pesticides.

People in the US were circulating things regarding GMOs connected to cancer. That would increase the risk of cancer for humans in the US, where GMOs are a common part of the diet; similar to Europe, GMOs are not commonly consumed. While many worry about the inherent dangers of genetically modified foods, it’s important to consider other factors. Touyz (2013) suggests that the real concern lies in the dosage of certain molecules, noting, “These molecules are not derived from GMFS. All are dose-related, and all are acknowledged to be cancer promoters in abusively high doses.” Touyz L. Z. (2013). Genetically modified foods, cancer, and diet: myths and reality. Current oncology (Toronto, Ont.), 20(2), e59–e61).  Which indicates the cancer rates are not connected with eating GMOs, not surprising since most characteristics of GMOs are very similar to those of the non-GMOs we’ve been eating for thousands of years.

In conclusion, even if genetic engineering wasn’t the right solution for all of our farming issues, it offers a useful tool for improving food production and promoting sustainable farming practices. Although GMOs have a lot of potential advantages, their legal and environmentally friendly uses require cautious handling and ongoing studies.