Genetic Changes in Our Food Supply

Ethical Issue/ Topic Unit One:
The ethical question I am reflecting on in my paper is from the article from our web link titled, “Mother’s for Natural Law”. This website looks at examples of genetically altered foods that are dispersed to the public and then consumed on a regular basis. The article claims that the majority of consumers are completely unaware that they are purchasing and consuming genetically altered vegetables, as well as feeding them to their families.

Molecular scientists are able to manipulate cell DNA by changing/altering the enzymes that are used during DNA replication and protein synthesis. Scientists have also been studying certain types of viruses’ (DNA vectors) that can invade the DNA information center and then alter the chemical make-up for future generations of cells within the organism. Scientists are inserting “desirable” DNA molecules into other cells to change the organism’s chemical mapping, so characteristics will develop that are considered better or more practical in some way.

I think these types of genetic alterations need to be studied well before they are used for general practice. Being able to genetically manipulate a tomato to withstand frost and cold weather, thus helping to ensure a long growing season, sounds like a positive thing to do .Common sense says that by manipulating the DNA, the farmer safeguards his crop income and consumers stand a better chance of not seeing a price spike due to shortages in the supply of tomatoes. Suppose though, that the DNA that is altered in the laboratory, actually works against a chemical chain that is within the human/animal organism. What happens once the two are introduced to one another, and the altered DNA in the food chain collides with the living organism’s DNA and the conversion system starts unfolding? What if ,as the body starts the food to energy break down, it is recognized as “toxic” and something goes terribly haywire in the protein folding process?

I believe altering living organisms should be done carefully and also thoughtfully. Ethically and morally, I want to be informed of what I am putting into my body, and just as importantly, I want to know what I am feeding to my family. I want to be informed so I can then make my own choices and decisions about what to do.
Two of the arguments I agree with that speak against genetically altering food are, lack of test studies, and food having less nutritional value. I personally believe that changing anything in the natural order of the world will have a consequence. To me this is simply, “Cause and Effect” in it’s most basic form. I am a firm believer that everything that occurs in our world has to have an outcome; energy in/energy out. It’s that simple! The consequence could be positive or negative. Only time will be able to tell the true story.

The argument of less nutritional value seems to make sense to me and is something I am concerned about for my own family. I think that by harvesting crops prior to ripening naturally, we run the risk of losing out on much of what nature has to give to us nutritionally. Fruits and vegetables that have been genetically altered to sit on store shelves for longer periods of time without rotting, have lost at least the garden fresh, farm grown aroma, that I grew up with in Iowa on my families farm. In reflection, I can’t tell you how long its been since I’ve actually smelled “fresh vegetables” in my local produce department! As for the wonderful tastes I remember as a kid, those are long gone as well. I have often wondered whatever happened to the way “Iowa’ vegetables used to smell and taste going back 30 years or so ago when I was growing up.

In conclusion, although I believe good things can be learned and also gained with genetic studies, I firmly believe we as human beings have a moral and ethical responsibility to take these types of things slowly and act cautiously and highly conscientiously above everything else.