http://web.ebscohost.com/ehost/detail?vid=1&hid=114&sid=0165d042-353f-45ed-88f6-92c236490203%40sessionmgr108

http://books.google.com/books?hl=en&lr=&id=UkAAZPNS9b4C&oi=fnd&pg=PA1&dq=genetically+modified+food&ots=NqXa_38PFv&sig=uDr_OU4R4mVLHGk9lucv_81K6tM

http://jac.oxfordjournals.org/cgi/content/extract/54/1/276




So far, I've learned about some of the dangers of genetically modified food. Specifically, how altering the genes of particular plants can be beneficial because of the increased ability to be shipped well and the creating of seedless plants. Also, some crops are made to be larger and more fruitful, thus more inexpensive. However, these fruits and vegetables often lose much of the flavor and nutrients that their smaller, less yielding ancestors possessed. Furthermore, I've learned about the amount of antibiotics and pesticides used in animal products, as well as in fruits and vegetables. Along with the amount of medicine we are allowing ourselves to be prescribed, more bacteria are becoming resistant to the antibiotics in our bodies.

What I still need to figure out is whether or not I want to talk about chemical use in plants and animals (pesticides, antibiotics, RBGH) or genetic modification (in which I can cover the green revolution as well). Doing both together might get a little complicated in that I wouldn't be able to cover either in detail very much.