GM Health Hazards: Nutritional Quality
In the process of altering genetic makeup, an organism may stop producing a valuable nutrient or vitamin. As a result, the altered product would lack the same nutritional value as that of its natural counterpart (Fagan 1996). Products may be more resistant to insects or be radiant in color, but not necessarily healthier. Nutritional value has already decreased with the advent of agribusiness and chemical fertilizers, but genetic engineering has created even more changes in the composition of our food. Is there any real food left?