Food technology, a bane to health

By Amal Hewavissenti

Modern technology despite being an asset to man it adversely affects his health. Genetic engineering was introduced to boost productivity because limited land and crops are inadequate to provide food for the soaring population.

In this regard, genetic engineering is applied not to increase the stocks of crops but to produce the maximum to cater to the food needs, a challenging task.

Unfortunately this process involves increasing the 'bulk of production' rather than increasing the amount of crops or turning barren lands into arable land. Experts on genetic engineering have focussed on increasing the bulk of a chicken, for instance, to produce more meat and eggs rather than increasing the population of chicken. Here, the same principles are observed even in food production from animal sources.

We know that artificially promoted and deformed genes are infused into the animal to upgrade the bulk and taste of the particular animal product. Obviously, the animals, thus treated artificially and deformed genetically grow up in complete contrast to their natural brothers that may appear less productive and smaller. We know that fruits and vegetables that are the direct products of genetic engineering develop a surprising resistance to extreme weather conditions such as strong sunlight. This definitely sounds unusual and unnatural.

These fruits and vegetables never seem to wither, lose colour or rot, even though they are stored in markets for a long time.

We are frequently attracted to brightly coloured, jumbo sized, fresh looking fruits or lush green, farm fresh vegetables, kept on display in the market. People are tempted to buy these "beautiful' products and become physically dependent on them only to open their bodies to varied disorders.

However, researches and experiments carried out to probe the quality and value of these foods have given out negative conclusions. Research reveals that these foods could pose a health hazard in the long run. The irresistibly appealing taste, appearance and shape of these foods are adequate to attract anyone's eye and tongue. Genetically modified fruits and vegetables strangely maintain an unnaturally fresh colour, taste, tone and size.

The sellers and importers of GM foods prefer them over the local fruits and vegetables considering the huge profits they could make from these attractive products. Though consumers may have their doubts about the quality and the nutritional value of GM foods, their appealing appearance blinds the consumers to any possible adverse effects that these foods may produce. On the other hand, sellers and much less concerned about the nutritional needs of the people or the qualitative value of the imported foods. It has now become merely a matter of competition among commercially rival parties to grab the highest profit.

Thus it is noticeable that the" freshness" of GM Fruits and vegetables does not at all guarantee a high level of nutritive value assumed to be latent in them. Yet the effect of these foods has not yet been identified as totally harmless or totally harmful. Yet certain tests on them have revealed the presence of chemicals which may cause serious illnesses in the human body.

Genetically produced foods have a noticeable tolerance to the damage caused by fungi and pest attacks at the same time, genetically modified crops and proved to be pesticide-tolerant and herbicide - tolerant. For instance, a special variety of tomatoes was introduced by USA where the plant had the capacity to delay the ripening of its fruit. This is exactly the inherent nature of genetically treated crops.

A feasible solution to global hunger falls beyond the boundaries of reality. The world's superpowers are still holding the monopoly of genetic engineering technology and seeds. People buy GM foods and products mainly because of their wide availability.

The masterminds behind the GM foods are introducing their products to the world and at the sametime conducting experiments as to the possible health risks the food may pose on the people.

They employ people from third world countries to gauge the risks or any potential danger of their products just as scientists use mice to test harmful substances.

Developed countries unscrupulously destroy their excess food stocks or use them as animal food without making such excess foods available to people who die daily due to lack of food. According to the World Health Organisation, over 172 million children under 10 years of age throughout the world are not taking even the minimum level of calories needed per day. They are unable to fulfil their food needs chiefly because of economic barriers against the background of malnutrition and hunger.

The developed countries tactfully cover-up this situation and project the idea that a sever food scarcity is around the corner and that GM foods are the best solution to this global predicament. The chief GM crops widely cultivated are maize, soya, cotton and canola.

However, any possibility of GM foods and animals having a catastrophic effect on people must be closely studied. Soya flour, textured vegetable protein, Soya sause, Soya milk, corn flour, tomatoes, maize flour, potatoes, potatoe products, beet sugar and yeast are some of the main GM foods available in the market today.

How far do these foods affect our health is also a major issue and these foods are high in taste but poor in nutritional value.

World health experts warn that people who consumes GM foods over a long period will develop allergenic tendencies and toxicity.

It is generally accepted that genetically produced crops are a major threat to the health and to the ecological balance.

In 2005, a Russian doctor named Irina Ermakova made a spectacular revelation. She conducted an experiment in which 45 mice were given genetically modified Soya. Twenty five died after consuming it. The final question is whether we are ready to make our choices regarding the intake of food.