There are serious concerns about the sale and production of genetically modified food. yet this is necessary if we are to meet the demands of an increasing world population

Nowadays genetically modified food is widespread all over the world. While proponents ensure that these foods are safe for human consumption and help to increase food supplies, others argue that their effects on health have not been studied long enough. In my opinion, the advantages of genetically modified food outweigh the disadvantages. The genetically engineered meal is all-embracing globally, these days. First of all, this snack is healthy for human beings to consume and also helpful in increasing foodstuff availability. In addition, the genetic modification cuisine is the availability of special nutrients in it. This way humans can take a healthy diet by the consumption of protein, calcium, and vitamins, which are present in this type of foodstuff. For instance, ‘Golden Rice’ contains more vitamin A and iron due to the incorporation of genes from microbe and use to prevent common nutritional deficiencies in developing countries. As well as vitamins with higher vitamin E content help to fight heart disease. Despite these advantages, there are some drawbacks too, which should not be neglected. The first one is that altered foodstuffs may contain detrimental and dangerous components that jeopardize people’s health. The other shortcoming is the food’s flavor. Many people all over the world prefer natural groceries because they are tastier with a nice smell. Thus, buyers have a strong negative attitude towards these products and there is a small chance of buying them. To conclude, every coin has two sides so do the production and consumption of genetically modified foods are not exceptions. To make the most of this organic type of food, scientists and nutritionists should carefully look into fundamentally relatable ingredients to assure the betterment of each individual in the future.