Genetically modified crops appear to be safe to eat and do no harm to the environment, according to a new analysis from the Advisory Group of the National Academies of Sciences, Engineering and Medicine. It's unclear whether the technology has actually increased yields. The influential group's report, released Tuesday, comes as the federal government is reviewing how it regulates biotech crops and as large packaged food companies like Campbell Soup and General Mills are starting to label products as made with genetically modified ingredients to comply with a new Vermont law. Genetically modified foods are believed to be rich in nutrients and contain more minerals and vitamins than those found in traditionally grown foods. Besides that, these foods are known to taste better. Another reason why people opt for genetically modified foods is that they have a longer shelf life and therefore there is less fear of foods spoiling quickly. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay Genetically modified foods are useful in controlling the onset of certain diseases. By modifying the DNA system of these foods, the allergy-causing properties are successfully eliminated. These foods grow faster than traditionally grown foods. For this reason, increased productivity provides the population with more food. Additionally, these foods are a boon in places prone to frequent drought or where the soil is not suitable for agriculture. Genetically modified food crops can be grown even in places with unfavorable climatic conditions. The report also states that new techniques, such as ways of making small genetic changes to plants using genome editing, are blurring the distinction between genetic engineering and conventional plant breeding, making the existing regulatory system unsustainable. It requires a new system that pays more attention to the characteristics of the crop, rather than how it was created. Genetically modified crops pose no additional risks to humans and the environment compared to conventional crops, according to a new study. relationship. The research, published by the National Academies of Sciences, Engineering and Medicine, is the result of an extensive review of nearly 900 publications on the effects of genetically modified crops on human health and the environment. According to the report, genetic engineering has helped agricultural producers in the United States, including small farmers, prosper. But genetic modification isn't all good news, the report suggests. The widespread use of genetically modified crops, often engineered to resist the effects of pesticides, has contributed to concerns about levels of pesticide resistance in weeds and insects. Pests improve their ability to resist pesticides every time the chemicals are sprayed, creating a vicious cycle of increased spraying and increased resistance. Genetically modified foods are made from plants and animals whose genes have been altered. The main ingredients of currently available genetically modified foods are derived from genetically modified soybeans, corn and canola. Genetically modified foods are classified into one of three generations. First-generation crops have improved input characteristics, such as herbicide tolerance, improved insect resistance, and improved stress tolerance.