Recently, the media revealed that large fast food restaurants sell foods containing genetically modified foods ingredients, which not only caused fierce criticism from environmental protection groups, but also sparked discussions on the safety of genetically modified foods and consumers’ right to know.
What is genetically modified foods?
The so-called gene is the unit of genetic material, which is composed of deoxyribonucleic acid (DNA) and can determine the characteristics of animals or plants. Scientists use biotechnology to extract a gene from an organism and “transplant” it into another organism to modify some characteristics of the organism, which is “genetic modification”. The main purpose is to cultivate better quality crops, increase production and reduce costs. For more research Click Here.
Generally, these genetically modified organisms are not significantly different in appearance; however, the “mutated” organisms may lose certain qualities. For example, genetic engineering has produced a “super corn” that is not afraid of pests and grows rapidly, but when the pollen of this corn is combined with weeds, it will produce “super weeds” that are difficult to eradicate. In addition to the possible impact on the natural ecology, the safety of eating these genetically modified food is still inconclusive, and it is also the focus of concern from all walks of life.
Traces of genetically modified food There are many forms of genetically modified food on the market, most of which are processed food. E.g:
|Crop||Genetically Modified Properties||common food|
|soybean||resistant to herbicides||For making soy drinks, tofu, Soybean oil, soybean flour, or making bread, pies, cooking oil, etc.|
|Corn||Resistant to pests/resistant to herbicides||Can be made into corn oil, flour, sugar, or made into snacks, cakes, desserts, etc.|
|tomato||slow down tissue softening||ketchup|
In addition, scientists in various countries continue to work to improve the quality of existing food, including the application of genetic modification technology. For example, Canada has successfully developed the world’s first genetically modified American ginseng, which not only shortens the growth period, resists fungal damage, but also reduces planting costs. Singapore is also studying the “super salmon”, which is born four times faster than ordinary salmon for a long time, but with the same quality, in order to meet the increasing demand in the market. Taiwan also produces rice infused with the taste of taro, which is of course genetically modified. For more health tips visit our site ArticlesHubs.
In addition, news that there are breweries planning to produce genetically modified beer has also aroused discussions. There are various indications that genetically modified foods will become more and more common, so consumers should be more aware of the “super foods” produced by this new technology.
This article is reviewed by the consultant doctor of this site. May you can see about Recognize Good Fats.
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