GMO Crops Increase Pesticide Usage

Genetically Modified Organisms (GMOs) were introduced in the mid 1990's to the American food supply to combat bacteria and insects damaging crops. The genetic makeup of food was altered to resist fungus and other organisms from destroying the crop, like a self-made pesticide. One of the major issues that goes largely unknown, is the continued prevalence of herbicides and pesticides despite the growing usage of GMO foods.

According to a report from Charles Benbrook at the Center for Sustaining Agriculture and Natural Resources at Washington State University, pesticide use has increased by approximately 40 million pounds since the initial introduction of GMOs. The claim that the need for pesticides would decrease with the integration of GMOs, is unfounded and apparently quite the contrary.

When a GMO crop is introduced to a region, there may be initial declines in damage to the crop. However, over time, insect populations have adapted resiliency to the toxins found in GMO crops. This being the case, a larger quantity of insecticides are required to overcome infestations. These older insecticides are higher risk and in larger quantities are endlessly more harmful than they used to be. This, as a result of a modified plant that was designed to be "an improvement" over the classic crop.

GMO products are supposed to be an assistance in the fight against insects and weeds that can damage crops on a large scale. Pesticides and herbicides have been prevalent in American agriculture for decades, although not at these levels. Health risks posed by GMO crops themselves are under debate currently, but pesticide exposure has been shown to affect the nervous system and even mimic hormones causing reproductive damage and even cancer. The adverse reaction to the increased use of such products in the American food market has yet to be seen, but initial evidence shows that more is not always better.