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INTRODUCTION

• Attention Getter- Did you know that sixty percent of the food you eat contains one or more genetically modified ingredients? This percentage continues to grow every year, but could increase if the FDA lowers their already negligent requirements on GMFs, making it easier to distribute genetically modified food.

• Topic- The controversy over genetically modified food

• Ethos and Audience Adaptation- As an organic gardener and a concerned citizen, I know how difficult it is to find seeds that have not been genetically modified or encountered genetically modified organisms. Aside from this personal reason, I have researched genetically modified food for the past two weeks and have read thirty articles and seven books regarding the subject.
As college students, most of us are not concerned with how our food is grown or the farmers who grow them. But in an age where food is no longer produced naturally, it is imperative that you know how safe our food is and the repercussions of decisions made by biotechnologists, the FDA, and the consumer, who all drive the market of GMFs and stock your local grocery.

• Preview- In my speech I will go over what genetically modified foods are, where they are found, the risks and benefits, and why the labeling of genetically modified food remains problematic.

BODY

1) What are genetically modified foods?
a) GMFs are made by a technique called gene splicing
b) Gene splicing
A. Target organism’s DNA is cut & piece removed
B. New DNA from another organism inserted into the gene sequence of the original organism
c) Why GMFs are made
A. Higher yields
B. Less susceptible to disease, drought, and pests
C. Better nutrition
a) EG: pigs with growth hormone 30% less fat(McHughen)
D. More economical
a) Use less pesticides which saves farmers money
E. Some are modified to take less time to

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