by Sameer Tembe
Organic food is grown without the use of pesticides and other harmful chemicals.
Fresh organic produce is far tastier and contains on average 50% more vitamins,
minerals, enzymes and other micronutrients than intensively farmed produce.
Intensively reared dairy cows and farm animals are fed antibiotics and hormones
on a daily basis to prevent sickness. There is a chance that these drugs are
passed directly into the dairy produce or meat. In organic farming the animals
are not given any drugs and the meat and dairy products are chemical free.
Organic farms, without their use of chemicals, also promote a healthier atmosphere
for their workers. The drawbacks of organic foods include a shorter shelf life
due to the absence of preservative and a slightly more expensive cost. The
shorter shelf life, in turn, means that organic food will rot faster which makes
it more susceptible to infectious bacteria.
Genetically engineered foods are by definition, scientifically altered foods that
have been genetically changed by an artificial manipulation of genes or an injection
of hormones. It can be done with plants, animals, and microorganisms. For thousands
of years, farmers bred plants and animals for desired traits (hybrid roses or tomatoes),
now these modern methods allow scientists to speed up and control what has historically
been a haphazard process. Potential benefits with genetically engineered foods include
a higher nutritional value, better taste, disease and drought resistance, decrease in
use of environmental resources (water, fertilizer, etc.), increased supply of food at a
reduced cost, longer shelf life, and a faster growth rate. The foods
can also be altered for more desirable traits. For example, potatoes can be engineered
so they absorb less fat when they are fried. The Food and Drug Administration
(FDA) regulates production and labeling of genetically engineered foods. Some
people have raised concerns that the genes from one food that are inserted
into another food may cause an allergic reaction. For instance, if peanut genes
are in tomatoes, could someone with a peanut allergy react to tomatoes? Because
of this concern, some consumers feel that FDA should require labeling of genetically
engineered foods. At this time, the labeling debate continues.
(Photos courtesy of www.venus.va.com and www.vhs.concord.org)