Good question Prof. I have start read but this site is really helpful: https://www.livestrong.com/article/345554-disadvantages-of-genetically-modified-food/

It is a matter of debate. We sd consider all the aspects before coming to any conclusion. The scientists sd not be biased and all the pros and cons sd be considered.

There is still controversy over the production of genetically engineered crops, their impact on people's health, and their usefulness because they are produced in larger quantities. Countries are still setting or preventing laws that dictate the quality and components of these products so that the buyer is aware of The nature of the food he buys, and everyone emphasizes that it is the right of the human being to know the type and nature of the food, while some governments refuse to approve laws that force food companies to develop data to show what their products and what is formed ?.

Dear Dr. Essel,

Yes, it contains some information about chemical resistance in GM Soy and spread of such chemicals in environment and human health etc.

We should learn more about GM Gene preparation, their health effects and insurance etc aspects from our RG friends.

https://www.livestrong.com/article/345554-disadvantages-of-genetically-modified-food/

Every technology has a certain life and gets obsolete depending upon its exploitation.

Higher is exploitation,shorter is the life.

Agriculture evolved independently in many places on this earth, but the earliest evidence of farming dates 10,000 years ago in present day Iraq (Heiser, 1990). For much of the 200,000 or so years prior to agriculture, humans lived as nomadic hunters, gatherers, and scavengers surviving solely on wild plants and animals. Subsequent domestication of these wild plants and animals from their natural habitats launched agriculture, thus radically transforming human societies. This occurred initially in the Fertile Crescent, the Andean region in South America, Mexico, and parts of Asia, but diffused throughout much of the globe. A change from the nomadic lifestyle to farming led us to become community dwellers, eventually spawning the development of languages, literature, science, and technology as people were freed from the continuous daily task of finding food. Some regions caught on much faster than others, by margins of thousands of years (Diamond, 1999).

Plants have also evolved or, more accurately, they have been changed rapidly by human intervention (Harlan, 1992). Every crop plant grown today is related to a wild species occurring naturally in its center of origin, and progenitors of many of our crops are still found in the wild. Early humans must have tried eating thousands of feral plant species from a pool of a quarter of a million flowering plants before settling down on less than one thousand such species, which were subsequently tamed and adapted to farming. A little over 100 crop species are now grown intensively around the world, with only a handful of them supplying us with most of what we now eat. Through a process of gradual selection, our ancestors chose a very tiny section of the wild plant community and transformed it into cultivated crops. Some profound alterations in the plant phenotype occurred during such selection, and these include determinate growth habit; elimination of grain shattering; synchronous ripening; shorter maturity; reduction of bitterness and harmful toxins; reduced seed dispersal, sprouting and dormancy; greater productivity, including bigger seed or fruit size; and even an elimination of seeds, such as in banana. These changes reduced the survivability of crops in the wild, and thus a feature that transcends all of our crops is the reduction of weedy traits from wild plants. Present crops are thus totally dependent upon human care for their survival, and modern crop varieties would persist in the wild “no longer than a Chihuahua would last in the company of wolves” (Trewavas, 2000).

Most crops that supply our food were thus obtained at the end of the Stone Age, often from a relatively narrow pool of extant wild genetic diversity. Additional diversity arose within such cultivated crops through new mutations and natural hybridization, and through judicious selection and perpetuation by farmers who maintained them as land races. Varied uses and preferences brought forth further diversification such as in corn (popcorn, sweet corn, dent corn, broom corn, and flour corn for tortilla and corn bread) or the derivatives of ancestral cabbage (kale, kohl rabi, brussels sprouts, cabbage, cauliflower, and broccoli).

With the advent of transoceanic navigation and the “discovery” of the New World, crops were moved around the world rapidly, often achieving prominence in adopted homes far beyond their natural centers of origin or domestication. For instance, the United States is the leading producer of corn and soybean in the word, yet these crops are native to Mexico and China, respectively. The world's largest traded commodity, coffee, had a humble origin in Ethiopia, but now much of it is produced in Latin America and Asia. Florida oranges have their roots in India, while sugarcane arose in Papua New Guinea. Food crops that are now so integral to the culture or diet in the Old World, such as the potato in Europe, chili pepper in India, cassava in Africa, and sweet potato in Japan, were introduced from South America. For that matter, every crop in North America other than the blueberry, Jerusalem artichoke, sunflower, and squash are borrowed from elsewhere!

A few sources of our food are also recent domesticates. Chinese gooseberry occurs wildly in China and is not edible. But careful breeding made it palatable, and it was re-christened “Kiwi fruit” in New Zealand after its introduction there early in the 20th century. The modern strawberry with big fruits is a product of the accidental crossing of two wild species from Virginia (United States) and Chile in France in the mid-18th century. Rapeseed, grown in India for centuries, was altered recently through classical breeding to eliminate the toxic erucic acid and smelly glucosinolates to result in canola—Canadian oil. Triticale, a completely new crop, was artificially sythesized a few decades ago by combining the genomes of wheat and rye (two distinct genera that do not interbreed in nature). It is now grown on over three million acres worldwide. Modern bread wheat itself is also a fairly recent crop in the evolutionary time scale, having arisen only about 4,000 years ago through hybridization of tetraploid (pasta or durum) wheat with inedible goat grass.

I think that most of these genetically altered crops are carried out by goverment approved institutions. Before such project is initiated, there must be a safety rules where potential consumers are warned of possible health effects.

Ya I am agree with Dr. Kulvir singh comments

I agree with dr Adriana

Sorry , I use natural based (non-GMO) because it is time tested else scary ...

GMCs and conventional seed based cultivation all have their strengths and weaknesses. Under right conditions, each of them could perform well. The danger always is when the right procedural steps are not followed by farmers resulting in great losses especially for GMC.

Emmanuel Aniwetalu

For any release of GM CROP,BIOSAFETY trials are mandatoty for couple of years irrespective of country or crop.

Furthermore these trials are conducted in curtailed conditions and only authorised persons do enter those fields with due precautions.

i had been associated in one such event on ROUND UP READY .

So we should not keep such apprehensions in mind.

best regards

Impossible to find out if GMCs are safe or not, because we are surrounded by pollutants in air/water/soil. additives in food, etc etc. Who exactly is responsible for creating the cancers that kill so many is anyone's guess.