What are the hazards of genetically modified soybeans

Genetically modified soybeans are a common food in our lives. They have developed with the development of science and technology. Although genetically modified soybeans can make up for the insufficient amount of soybean consumption in our lives, they have some hazards. For example, genetically modified soybeans have certain toxicity, and genetically modified soybeans may cause skin allergies in some people with sensitive skin.

The first is the issue of toxicity. 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.

The second issue is allergic reactions. 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.

The third is the issue of nutrition. Scientists believe that foreign genes can destroy the nutritional value of food in a way that is not yet well understood.

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.

Fifth is the threat to the environment. Many genetically modified varieties contain a bacterial gene extracted from Bacillus that produces a protein that is toxic to insects and pests. In a laboratory study, butterfly larvae died or developed abnormally after eating pollen from milkweed plants containing Bacillus genes, which has raised another concern among ecologists: other species that are not within the scope of the improvement may become victims of the improved species.

Finally, biologists worry that improvements in crops to develop superior traits, such as greater resistance to pests and diseases or drought, could spread to wild species through pollen and other media.

Regarding the hazards of genetically modified soybeans introduced in the article, we hope that everyone should remember them in their lives. Generally, we should not eat genetically modified soybeans in our lives. Genetically modified soybeans are not only toxic food ingredients, but the nutritional value of genetically modified soybeans is much lower than that of the soybeans we grow. I hope you can eliminate them.