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December 27, 2017

Pros of Genetic Engineering

Genetic engineering is the processing of modifying the DNA of living things for them to have better; desirable traits do not exist naturally (Barbour, 2006). It is a controversial scientific concept because a number of people believe nature should persist, and the genetic constitution of an organism should not be interfered with. Genetic engineering has a number of benefits. The most distinguishable benefit is its ability to extend the life of an organism (Gold et al, 2009). Seeds that are engineered have high resistance to pests and diseases and can survive harsh weather conditions. Animals are also resistant to diseases and are better adapted to different environments.

Genetic engineering has helped in elimination of some diseases. The genes responsible for certain diseases are deleted from the DNA making the organisms immune to disease (Bruce and Bruce, 2014). Gene therapy replaces the undesirable genes with copies that function correctly. The knowledge that has been acquired through genetic engineering when dealing with diseases has been incorporated in the production of better pharmaceutical products, which target certain genetic mutations in an organism (Bruce and Bruce, 2014).

It has enhanced flavor, improved growth rate and nutrition. Plants such as soybeans, tomatoes and potatoes, have now been genetically engineered to improve their size, yield, as well as their nutritional value (Barbour, 2006). These engineered crops can now be cultivated in areas that are naturally not suitable for growing due to the superior genes they possess. It can also be utilized in the production of completely new substances such as proteins, as well as other nutrients found in food. This aspect is beneficial in coming up with new nutritional formulas that can be used in mitigating certain medical conditions (Bruce and Bruce, 2014).

It can increase the gene pool as well as producing variant alleles, which can be transferred to other species (Gold et al, 2014). Heredity patterns have now been changed in organisms such as wheat and chemical components like insulin.

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