The hazards of genetically modified foods, seven major hazards need to be paid attention to

Genetically modified foods are becoming more and more common in the area where we live now. The harm caused by genetically modified foods to our health cannot be ignored. The nutritional value of genetically modified foods is generally destroyed, and more importantly, genetically modified foods are very unsafe.

1. Nutritional destruction

Changes in the main nutrients, trace nutrients and anti-nutritional factors in genetically modified foods will reduce the nutritional value of the food and cause an imbalance in its nutritional structure. Scientists believe that foreign genes can destroy the nutritional value of food in a way that is not yet well understood.

2. Or unsafe

No long-term safety tests have been conducted: Genetically modified foods have changed the natural properties of the food we eat. The biological substances they use are not part of human food safety. No long-term safety tests have been conducted, and no one knows whether this type of food is safe.

3. Eosinophilic myalgia

Mayeno, AN et al. (1994) reported a new, unexplained illness characterized by eosinophilic myalgia. Clinical manifestations include paralysis, nerve problems, painful swelling, itchy skin, heart problems, memory loss, headache, photosensitivity, and weight loss (Brenneman, DE et al., 1993; Love, LA et al., 1993). It was later discovered that the cause was tryptophan produced by genetically engineered bacteria produced by a Japanese company. Those who consumed it became ill three months later, resulting in 37 deaths, 1,500 partial paralysis, and more than 5,000 occasional weakness. It has been determined that a content of 0.1% can kill the human body.

4. Gastrointestinal problems

The biggest concern is that the genes inserted into GM soybeans could transfer into the DNA of bacteria living in our intestines and continue to function. This means that eating corn flakes made from Bt corn could turn our gut bacteria into living pesticide factories, possibly until we die. Americans have experienced a significant increase in gastrointestinal problems over the past decade. Most doctors believe that this massive increase is caused by eating genetically modified foods. The most serious problems don’t end there.

5. Allergies

In genetic engineering operations, foods containing genes extracted from bacteria have the potential to cause the spread of allergic phenomena and cause allergic reactions in people, especially in children, pregnant women and adults with allergic constitutions. For example: scientists added a certain gene from corn to the genes of soybeans, wheat and shellfish, and the protein was also added along with the gene. Then, people who were previously allergic to corn may be allergic to these soybeans, wheat and shellfish foods.

6. Cardiovascular and cerebrovascular diseases

Saturated fat genes were implanted into these genetically modified soybeans by their biological scientists. These genes cause the soybean oil produced by genetically modified soybeans to form a large amount of saturated fat after entering the human body, which increases the blood viscosity and lays a chronic time bomb for major cardiovascular and cerebrovascular diseases such as fatty liver, hyperlipidemia, and cerebral thrombosis.

7. Cause new diseases

Genetically modified crops are labeled with antibiotic-resistant genes, which means that the crops carry antibiotic-resistant genes. These genes affect us through bacteria. British research shows that mutated genes in genetically modified crops may enter the body, which may result in new diseases. If similar results occur in humans and animals, it may be possible to cultivate the most powerful super bacteria that cannot be killed by antibiotics.