Genetically modified foods have a number of benefits, such as increased nutritional density, as well as several drawbacks, such as the increased rate of allergic reactions to the food. Genetically modified crops may be more palatable to people and more resistant to disease. However, genetically modified crops take up just as much space, time and resources to grow as their non-genetically modified counterparts do.
Genetically modified foods are no different than foods that have been selected for beneficial properties during the last 10,000 years. The only difference is that genetic modification can be a much quicker way of changing the characteristics of a crop. Sometimes, genetically modified foods are proprietary products that are designed to be used in conjunction with a particular product, such as a pesticide. In such cases, the pesticide does not kill the genetically modified plant, while it does kill weeds that compete with the genetically modified crop.
In addition to the prevalence of allergies to genetically modified foods, they may also escape cultivation and become wild plants. This can cause problems if the plants grow in areas where they should not. As they are genetically modified to resist the effects of pesticides, they can be difficult to eradicate.