This document discusses genetically modified organisms (GMOs) and their potential benefits and concerns. GMOs are organisms whose DNA has been altered through genetic engineering techniques. There are over 143 types of GMOs worldwide that could help address issues like world hunger, nutrition, agriculture, and the environment. However, there are also environmental and health concerns about GMOs, including their potential effects on ecosystems, antibiotic resistance, and human health impacts. The document argues that more research and public education is still needed regarding the safety of GMOs.

1. GMO‟s: Genetically
Modified Organisms
Presented by: Shaun Merritt

2. What are GMO‟s?
 GMOs, or “genetically modified organisms,” are
plants or animals created through gene splicing
techniques, (also called genetic engineering).
 This technique alters DNA from different species
 Cannot occur in nature or in traditional cross
breeding

3. Reminders?...

4. The Future of Genetic
Technology
 143 different types of GMO‟s worldwide which
provide the possible solutions for:
 World Hunger
 Stacking Nutrition
 Agricultural Survival
 Increase Plant Defenses
 Weather
 Disease
 Pests
 Endless Possibilities…

5. Concerns…
 Environmental Concerns
 Ecosystem Alterations – Manmade Changes
 Superbugs
 Soil
 Lab Rat Revelations
 Damaged brain, live, testicles, small intestines and
immune systems
 No Long Term Test Results on Humans
 The Unknown…

6. Because of Biotech
lobbying, the presence of
GMO‟s in your foods
aren‟t required to be
labeled

7. Common GMO Crops
 Alfalfa
 Corn
 Flax
 Rice
 Sugar Beets
 Yellow Summer
Squash
 Canola
 Cotton
 Papaya
 Say
 Zucchini
 Soy

8. Ingredients Derived From
At Risk Crops
 Include but are not limited to…
 Amino Acids, Aspartame, Ascorbic Acid, Sodium
Ascorbate, Vitamin C, Citric Acid, Sodium
Citrate, Ethanol, Flavorings (“natural” and
“artificial”), High-Fructose Corn
Syrup, Hydrolyzed Vegetable Protein, Lactic
Acid, Maltodextrins, Molasses, Monosodium
Glutamate, Sucrose, Textured Vegetable Protein
(TVP), Xanthan Gum, Vitamins, Yeast Products
 60 – 70% of your food

9. Conclusion
 GMO‟s aren‟t safe for human consumption
 Safeguarding our Future
 More Education & Attention
 Call for Action

11. Works Cited
 Anthony G. O‟Donnell, et al. “Assessing The Survivability Of Transgenic Plant DNA In The Human
Gastrointestinal Tract.” Nature Biotechnology 22.2 (2004): 204-209. Academic Search Premier. Web. 12 Nov
2012.
 Beringer, John E. “Releasing Genetically Modified Organisms: Will any Harm Outweigh Any
Advantage?” Journal of Applied Ecology 37.2 (200): 207-214. Academic Search Premier. Web. 12 Nov. 2012
 Diouf, Jacques. “Genetically Modified Crops – Why? Why Not?” Acta Agriculturae Scandinavica: Section
B, Soil & Plant Science 5 (2003): 3-7 Academic Search Premier. Web. 2 November 2012.
 Ewen, Stanley W.B., and Arpad Pusztai. “Effect of Diets Containing Genetically Modified Potatoes
Expressing Galanthus Nivalis Lectin on Rat Small Intestine.” Lancet 354.9187 (1999): 1353-1354. Academic
Search Premier. Web. 2 November 2012.
 Sayre, Phil, and Ramon Seidler. “Application Of GMOs In The U.S.: EPA Research & Regulatory
Considerations Related To Soil Systems.” Plant & Soil 275.1/2 (2005): 77-91. Academic Search Premier.
Web. 2 November 2012.
 Smith, Jeffrey M. „THE CAMPAIGN For HEALTHIER EATING in AMERICA‟, Total Health, 29, 2, pp. 38-
40, Academic Search Premier, EBSCOhost, viewed 09 June 2012
 Von Gӧtz, Franz. “See What You Eat-Broad GMO Screening With Microarrays.” Analytical & Bioanalytical
Chemistry396.6 (2010): 1961-1967. Academic Search Premier. Web. 3 June 2012.