Genetic engineered foods carry risks, with those rewards

Genetic engineered foods carry risks, with those rewards

It is true that all throughout history, even before humans, some sort of selective breeding has existed. However, in nature, genes are not intentionally moved, eliminated, or combined to change or improve a food. That’s going beyond selective breeding; that’s playing with nature’s building blocks. Some people say that this is good, that it’s a great step for mankind, and that this could be the way of the future. I don’t think so.
Genetic engineering isn’t as modern as it sounds. The modern genetic engineering began nearly thirty years ago in 1973 when two scientists, Herbert Boyer and Stanley Cohen, used enzymes to cut a part of a bacteria’s DNA and replace it with another, similar, bacteria’s DNA. Thus the beginnings of modern genetic engineering.