At present, most people are still unwilling to eat genetically modified foods, but GM foods are ubiquitous. We cannot predict the catastrophic consequences of this technology, but we understand that such destruction will be irreversible.
Genetically modified foods are everywhere: potatoes, tomatoes, papaya, soybean oil, salad oil, blended oils, beverages, milk powder, cookies...
There are already well-informed sources in China who have pointed out with concern: “Researches on GM foods have shown that herbicide-tolerant GM soybeans also have reduced anti-cancer components. Insect-resistant GM corn also has an impact on the maturation of beneficial insects while also reducing insect mortality. Eating genetically modified potatoes will damage the internal organs and the immune system. That person...". Europeans are forbidden to sell in Europe because genetically modified foods may be harmful to humans; even in the United States, dealers are required to have GM foods labeled.
Health hazards
(1) No longer a long-term safety test: Genetically modified foods change the natural properties of the foods we eat. The biological substances used by them are not part of human food safety and have not undergone long-term safety tests. People know that this kind of food is safe.
(2) Production of toxins: Genetically produced foods can produce unpredictable biological mutations that can produce high levels and new toxins in foods. Losey, JE et al. (1999) reported that Prupsiprix had less leaves and slower growth after 4 days of transgenic Bt maize pollen on the leaves of a plant. %. However, none of the control group (leaves fed with Bt corn pollen) died. The insecticidal toxins produced by genetically modified crops can penetrate from the roots, but it is unclear what kind of effect they will have.
(3) Allergies or allergies: Gene technology can produce unforeseen and unknown allergens in foods. It has been reported that the subjects who are allergic to Brazil nuts will also be allergic to soybeans genetically engineered with the nuts. Scientists transplanted the properties of Brazil walnuts into soya bean beans. As a result, some people who are allergic to walnuts are allergic to soybeans. Lectin is toxic to some pests and genetically modified foods must not contain such toxic substances.
(4) Reducing the nutritional value of foods or degrading important ingredients in foods: The purpose of genetics is to remove or inactivate substances that people think are not needed. These substances may not be known, but they are fundamental. For example, it has natural ability to inhibit cancer (Pariza, MW, 1990). Research data from the United States show that the anti-cancer components such as isoflavones are reduced in soybeans with herbicide-resistant genes. The false freshness of the genetically modified food confuses consumers. A fragrant, shiny red tomato can be stored for a few weeks but has a low nutritional value. When consumers purchase fruits or vegetables, they rely only on their appearance and texture. Therefore, the true quality of the product cannot be accurately determined. The natural circulation of nutrients in the environment is disturbed by transgenic microorganisms.
(5) Production of antimicrobial resistant bacteria: Gene technology uses genes resistant to antibiotics (such as kanamycin resistance, ampicillin, neomycin, streptomycin, etc.) to identify genetically modified crops. This means crops carry Resistance to antibiotic genes. These genes affect us through bacteria. Studies in the United Kingdom show that mutated genes in GM crops may enter biological organisms. Mutated genes such as crossing the population and migrating to bacteria may result in new diseases. Although this possibility is very small, the consequences of uncontrollable and widely spread diseases that pose a serious threat to life can be disastrous. Dutch scientists published in the "New Scientist" magazine's test results, said the design of a artificial stomach, the process of digesting genetically modified foods to simulate the process, found that DNA retention in the intestine, while some transgenic bacteria can transfer their antibiotic resistance genes to Artificial stomach bacteria. If similar results occur in humans and animals, it is possible to produce the most powerful super bacteria that cannot be killed by antibiotics. The New Food and Process Advisory Council of the United Kingdom has banned the use of a genetically modified corn that is labelled with an ampicillin-resistant gene to feed cows because the DNA contained therein remains intact and may accelerate antibiotic resistance.
(6) Problems arising cannot be tracked: Without labeling, our public health authorities will not be able to find the source of problems due to problems. Potential hazards are doubtful.
(7) Side-effects can kill the human body: Mayeno, AN et al. (1994) reported that a new, unexplained condition has occurred, mainly manifesting as eosinophilic myalgia. Clinical manifestations include paralysis, nervous problems, painful swelling, itchy skin, heart problems, lack of memory, headache, photosensitivity, and wasting (Brenneman, DE et al., 1993; Love, LA et al., 1993). After the discovery, it was caused by tryptophan produced by a genetically engineered bacteria born in a Japanese company. The morbidity of the consumer after 3 months caused 37 deaths, 1500 partial paralysis of the body, and occasional weakness in more than 5,000 people. According to the determination, the content of 0.1% can kill the human body.
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