GMO’s What they are, how they are made, and the risks and benefits of Genetically Modified Organisms By: Jenna Knudtson

Intro to GMO’s GMO: stands for Genetically Modified Organisms/Genetically Modified Foods Foods made from organisms whose DNA has been specifically changed through genetic engineering By 2002: >60% of processed food in US contained at least some GM ingredients

First, Some History Humans have been genetically enhancing organisms over 1000’s of years- artificial selection Selecting desirable traits Purebred dogs Sweet corn Seedless watermelons/grapes

Make Your Own GMO Now, instead of selective breeding, geneticists use a sophisticated version of cut and paste Visual at right shows one of many methods Once new, improved gene is in organism, it gets passed on

Risks What would happen if GMO’s mixed with wild populations? Although numerous scientific panels conclude eating GMO’s is safe, may be toxic or allergenic to certain people Need to keep the old variety for genetic diversity Possible evolution of insecticide-resistant “superbugs”

Benefits Agriculture produces larger, higher quality crops with less effort and expense can reduce use of insecticides by making plants resistant to pests add nutrients to food in regions where people don’t get enough of that nutrient endure weather extremes Medicine make safer and cheaper vaccines “edible” vaccines malaria resistant mosquitos gene therapy Environment biodegradable plastics

Sources organism-GMO