How to identify genetically modified foods

Genetically modified food is a kind of food with relatively rich nutritional value. Eating more genetically modified food can effectively help us replenish the nutritional needs of the body and can greatly improve our physical fitness. Genetically modified food is richer in nutrients than ordinary food. Especially for some teenagers, eating more can effectively promote the growth and development of the body. Let’s briefly describe how to identify genetically modified food.

Genetically modified soybeans: round and plump. The navel is yellow or yellowish brown, and the beans are about the same size. The soy milk made from these beans is a little yellow, and the tofu made from these beans is also a little yellow. Non-GMO soybeans: Oval in shape and a bit flat. The navel is light brown. The beans are of different sizes, and the soy milk produced is milky white. One more thing to add: Soybeans are a crop grown in all regions of China, and each place has its own unique variety. In Yunnan, we have seen local beans with black navels and beans with purple skin and black navels. They are all natural varieties.

Genetically modified rice is transparent, shiny, long, bright, uniform and beautiful. The water used to wash the rice is very clear. It is easily confused with the "long-grain fragrant" rice from Northeast China. Be sure to check its origin when buying it. Non-genetically modified rice is white, not very uniform, and the water used to wash the rice is turbid.

The grains of genetically modified corn are large, shiny, sweet, crisp, plump, without worm holes, uniform in size, and beautiful in shape, with the grains at the head and tail being almost the same; the opposite is true for non-genetically modified corn.

Genetically modified carrots: The surface is relatively smooth, generally straight, and the tail is sometimes thicker than the middle. And the head is concave inward. Non-GMO carrots: The surface is uneven, generally not very straight, and is thick to thin from head to tail. And the head protrudes outward.

Genetically modified potatoes: The surface is smooth, the bumps are very shallow, the color is relatively light, and there is no obvious change on the surface after peeling. Non-GMO potatoes: They look ugly, usually darker in color, with a bumpy surface and irregular skin color. After peeling, the surface will quickly darken in color, and the inside of the skin will be white. Inspection method: Peel the skin first and then observe the changes before deciding whether to eat it.

We can all distinguish genetically modified foods according to the methods introduced above. At the same time, we should try to eat more genetically modified foods in our daily lives. Genetically modified foods are rich in many nutrients necessary for our body development. Eating more of them is beneficial to us and the effect is very good.