21st century DNA technology is rapidly changing and evolving with new technologies continually emerging. This article will examine the methods and issues related to genetically modified foods. Genetically modified foods are crops that have been altered using genetic engineering, biotechnology, and genetic engineering. Farmers select the best possible crops to meet their needs, and genetic engineering allows this to happen. For example, when you cross two plants you may end up with one desirable trait and one trait you don't want. These genes are often linked, and genetic engineering allows one of these traits to be isolated and reproduced. These crops have been modified to improve desired characteristics, such as better nutritional content and greater herbicide resistance (Genetically Modified Foods: Harmful or Helpful? D, Whitam). Examples of plants that have been modified include: soybeans, corn, canola, pumpkin, potatoes, chicory, pineapple and strawberries. Ninety-eight percent of GM crops are grown in Canada, the United States, Argentina and China. There are many benefits that come from using genetically modified foods. First, the increased resistance of crops to pests while reducing the use of chemicals. Crop loss due to this problem is devastating for farmers, and farmers generally have to use tons of chemical pesticides every year. Growing crops like Bt corn (see Appendix) eliminates the application of pesticides and reduces the cost of getting the crop to market. This same idea applies to the use of herbicides. Cold tolerance is another advantage of GM foods as cold frosts are dangerous for sensitive seedlings. An antifreeze gene was taken from a cold-water fish, introduced into tobacco, and then... middle of paper... would it benefit from this technology? Who decides? The labeling and regulation of genetically modified foods is a much-discussed topic among public opinion. The Australian regulatory system came into force in June 2001 following the introduction of the Gene Technology Act 2000. Labels are mandatory for foods where genetic modification has altered the food so that its nutritional value is outside of In the medium range, food produced with GMOs has a "new factor" that could cause allergic reactions in some people and when genetic modification raises significant ethical, cultural and religious concerns regarding the origin of the genetic material. Works Cited http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/ pages/alimenti_geneticamente_modificati?openhttp://www.csa.com/discoveryguides/gmfood/overview.phphttp://www.biotechnologyonline. gov.au/foodag/gmlabelling.html