Opponents of GMOs have been unceasing in their campaign to vilify genetically modified foods by describing them as “Frankenfoods,” thus implying they are not natural and are potentially harmful.
“The practice of introducing new DNA and chemicals to seeds or animals (Aqua Advantage has developed a GMO fish) is similar to how Mary Shelly’s Frankenstein created his monster–—through piecing together lots of different organisms,” wrote the Organic Authority on its website—a common allusion in the anti-GMO world. “We all know what happened when the monster turned on Frankenstein, and many critics of genetic engineering have likened the inevitable backlash of GMO technology to the destruction and murderous rampage of Frankenstein’s monster.”
Many anti-GMO articles that warn of the dangers GM crops are often accompanied by an image of a tomato fruit or vegetable with syringes sticking out of them. Very often it is a fruit or vegetable for which there is no current GM equivalent such as a tomato. This depiction is used to reinforce the notion that GM foods are created in laboratories and not by nature and therefore are dangerous to consume.
With the constant barrage of scare-based imagery, it is not surprising that there is widespread public suspicion that GMOs are dangerous to human health. But there is little controversy surrounding GMOs within the scientific community with 88 percent of the members of the American Association for the Advancement of Science believing GMOs are “generally safe.” The safety of GMOs were once again reinforced by the May 2016 report by the U.S. National Academy of Sciences, Engineering and Medicine, which concluded, there was “reasonable evidence that animals were not harmed by eating food derived from genetically engineered crops”, and epidemiological data indicated there was no increase in cancer or other health related problems associated with these crops entering our food supply.
David Zilberman, a professor of agriculture and resource economics at the University of California, Berkley, has noted that Frankenfood was “a terrible word, a stigmatization word, one that’s used to scare people… People are afraid of GMOs for little or no reason. GM is simply a tool. Because it allows us to modify plants with far greater precision and control then before, it will be very valuable.”
The reality is that the vast bulk of the foods we consume whether organic or conventionally grown have had their genetics altered in the field or in a laboratory via a process of selective breeding or advanced biotechnology techniques, and all such foods are safe to eat. The altering of genes in plants is even known to occur naturally as highlighted by the sweet potato.
The huckleberry patches will provide a very high level of consumption efficiency.
<h3>What is consumption efficiency?</h3>
Consumption efficiency refers to the ability of a consumer to be able to derive the maximum level of consumption from a given resource or group of resources.
The huckleberries depend on the animals such as Bears as well as other herbivores for seed dispersal and propagation. These plants have therefore, develop efficient means to encourage dispersal by these animals. The seeds of the Huckleberries are enveloped in sweet, nutritious fruit that is comparatively undefended.
Therefore, the Bears and other herbivores will derive a very high level of consumption efficiency from the Huckleberry patches.
In conclusion, consumption efficiency measures the ability of a consumer to derive maximum consumption. High consumption efficiency implies that the resource provides a great deal of benefit and satisfaction to the consumer.
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Answer:
The electron transport chain is the third and final step of cellular respiration. At the end of the electron transport chain, the hydrogen from the coenzymes meets the oxygen which the cell has consumed and reacts with it to form water. Therefore, water is created as a byproduct of the metabolism reaction.
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Tree planting is the safest solution to pollution. Save the earth, save our environment. Don't be cruel, conserve your fuel.
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Many of the spices in our food are added to balance nutrition and to keep us healthy. They add flavour and nutrients to dishes without fat or calories. Spices like cumin, mustard, pepper, cloves, fennel, cinnamon and turmeric are very important in Indian food.
Chilies: Boasting high amounts of vitamin C and antioxidants, chillies have been found to help prevent lifestyle diseases including some cancers and stomach ulcers. Meanwhile, their ability to create heat within the body has also linked the peppers to weight loss as well as lowering the risk of type
Coriander or cilantro is a wonderful source of dietary fiber, manganese, iron and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein.
Turmeric — and especially its most active compound, curcumin — have many scientifically proven health benefits, such as the potential to improve heart health and prevent against Alzheimer's and cancer.
Using cumin as a spice increases antioxidant intake, promotes digestion, provides iron, may improve blood sugar control and may reduce food-borne illnesses.
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