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Although there are benefits to GMO foods, there are some risks such as:
Harm to other organisms- potential harm to other organisms that may consume the crops. Some genetically modified foods contain genes that increase resistance to certain antibiotics. If this property was transferred to a person eating the food, antibiotics might not have the usual effects against infection.
Cross Contamination- the cross contamination of nearby plants with pollen from genetically modified crops could transfer certain genes from one plant type to another.
Increased Resistance to Pesticides-  Insects could also develop resistance to the pesticide produced by genetically modified plants.
Allergic Effects- Introducing genetic material from one plant to another may result in the introduction of allergic material from one species into another.

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It is predicted that the consumption of genetically modified foods will have a major negative impact on all living organisms, including humans.

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Entine, J. (2015). GMO's, Yes! California: Grand Central Publishing.

Aim: To inform the reader of the positive aspects that GMO food hold.

Procedures: Informs the reader of the positive outcome of using genetically modified food. Mentions that "In fact, almost none of our foods that we eat today are the product of Nature's way". Clarifying that GMO foods are a lot more common than assumed.
Furthermore the article gives an example as to how GMO foods have impacted our lives in a positive way by stating that the Hawaiian papaya which was almost going "extinct" was saved by being modified. Dennis Gonsalves went into the laboratory where he worked as a plant pathologist. Gonsalves places a small snippet of "foreign" DNA into the papaya which completely stopped the ringspot found in the papayas.

Conclusion: The article concludes by re-stating that GMO foods are beneficial for living organisms and the rest of the environment.

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Latham, J. (2015). GMO Dangers. Iceland: Health Line Media.

Aim: To inform the reader/ audience about the negative effects of GMO food's.

Procedures:
The flawed process of GMO Risk Assessment- Risk assessments are the documents that the government relies on to prove the safety of the GMO foods. The experiments described within them are often very inadequate and sloppily executed.
Applications routinely ignore or dismiss obvious red flags such as experiments yielding unexpected outcomes.
Bacillus Thuringiensis, a spore forming bacterium that produces crystal proteins, which are toxic to many species of insects, is all but indistinguishable from the well known anthrax bacterium.
GMO's are also resistant to herbicides.

Conclusion: There are many negative risks that GMO foods have although it is not that harmful to us humans. It can however, harm other living organisms.

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The evidence gathered does and does not support the hypothesis at the same time. It was predicted that GMO foods would have a negative impact on all living organisms when consumed. Although there were some risks stated, they are not too harmful in that they would harm humans and create MAJOR impact like the hypothesis states.

Potential Limitations: In Source 2, there was a slight possibility that the article was biased due to the opinionated comments on the risk assessments, calling them "sloppily executed".

Validity: Multiple articles were written similar to both articles, stating very similar evidence with some exceptions. Both articles were also published by a publisher.

Integrity: Both articles showed to have integrity as they had multiple facts and statistics.
Both articles were also professionally written, with correct terms.

Conclusion: The hypothesis was not supported as there were no known signs that showed that GMO foods affected humans in a negative way, however it was supported in that GMO's as a whole have some type of impact on other organisms.
The conclusions drawn can be generalised due to the sustainable information given by both articles.

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A genetically modified food is an organism that has had its DNA altered or modified in some way through genetic engineering. Most, if not all of our food is genetically modified in some way. There are many reasons as to why our food is genetically modified. Traditional cross breeding for instance, involved selecting plants and animals with the most desirable characteristics such as:
> Disease resistance
> High yield
> Good meat quality

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The key steps involved in genetic engineering are identifying a trait of interest, isolating that trait, inserting that trait into a desired organism, and then propagating that organism.
With todays technology, it is now possible to make a copy of a particular gene from the cells of a plant, animal or microbe, and insert the copy into the cells of another organism to give a desired characteristic.