What is the difference between GMO and non-GMO? GMO is very harmful

Many foods have been modified to become genetically modified. In the past, most of the food we ate was non-GMO and very safe, but now genetically modified foods are everywhere, and human health will face many hidden dangers. Be careful when purchasing.

1. What is the difference between GMO and non-GMO

Non-GMO foods are the grains and vegetables that we used to eat every day that were grown using conventional planting methods, as well as other foods made from these grains as raw materials.

Genetically modified crops were bred by scientists in laboratories in recent years. They are resistant to diseases and pests and have high yields, but they may have a negative impact on the normal growth and development of the human body, so genetically modified foods were once resisted by society.

2. Potential harm of genetically modified organisms to human body

1. Toxins

Some researchers believe that the artificial extraction and addition of genes may increase and accumulate the original trace toxins in the food while achieving certain desired effects. These toxins can cause acute or chronic poisoning in humans or produce carcinogenic, teratogenic, or mutagenic effects.

2. Allergies

Immune or allergenic substances in crops can cause allergic or allergic reactions in the human body. People who are allergic to a certain food may sometimes also develop an allergy to a food they were not allergic to before. For example, scientists added a certain gene from corn to the genes of walnuts, wheat and shellfish, and the protein was also added along with the gene. Then, people who were previously allergic to corn may become allergic to these walnuts, wheat and shellfish.

3. 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.

4. Drug resistance

The fourth is resistance to antibiotics. When scientists add a foreign gene to a plant or bacterium, the gene connects with other genes. After people consume this modified food, the food will transfer drug-resistant genes to pathogenic bacteria in the human body, causing the body to develop drug resistance.