Amanda Maxham of the Ayn Rand Institute examines the risks and benefits associated with genetically engineered foods. Maxham argues that genetically modified organisms (GMOs) have improved food production, making food more nutritious and more plentiful without introducing undue risk. According to Maxham, food activists and environmental groups have misrepresented the risks associated with pesticides and herbacides (particularly Glyphosate), vilified agribusinesses such as Monsanto, and are pushing unhelpful and inappropriate regulations such as labeling laws. Maxham argues that improving upon nature is a moral and worthy endeavor, and that companies should be allowed to develop and use this technology free from government intervention.
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