Five risks of the GM foods

Although the study of genetically modified foods history of only a few decades, but its increase production, enhance its obvious advantages of insect resistance, on the other hand, the potential risks, such as allergies, toxicity and environmental impact in the world would focus . We look at five major risks of genetically modified foods --- far more than the harm of opium

As the world population growing, food crisis has received high attention. Genetically modified foods to adapt to this problem arise. GM foods (Genetically Modified Foods, GMF) is the use of modern molecular biology techniques, gene transfer of certain organisms to other species, the genetic material modified organisms, so in shape, nutritional quality, consumer quality and so on to the people need to target change. To genetically modified organisms for direct food or as raw materials for food processing is the "genetically modified foods."

Although the study of genetically modified foods history of only a few decades, but its increase production, enhance its obvious advantages of insect resistance, on the other hand, the potential risks, such as allergies, toxicity and environmental impact in the world would focus . We look at five major risks of genetically modified foods --- far more than the harm of opium

The first is toxicity problems. Some researchers believe that the artificial for the refining and adding genes, may reach some people want to achieve the effect, but also increase and the accumulation of any original trace of food toxins.

The second is followed by allergic reaction problems. For the people of a food allergy and sometimes they are not of a previous allergic to food allergies, such as: scientists corn genes to a certain period of walnuts, wheat and shellfish of the gene, the protein is also with the additive was go, then, before eating corn allergic people may be those walnuts, wheat and shellfish food allergies.

The third is nutrition. Scientists believe that people of foreign genes in a way yet do not quite understand the nutritional content of food sabotage.

The fourth is resistant to antibiotics. When scientists put a foreign gene into the plant or bacteria to go, this gene will be linked with other genes. People taking this modified food, food will be resistance genes in the human body will be passed to pathogenic bacteria, the body resistance.

The fifth is a threat to the environment. In many varieties contain genetically modified bacteria extracted from the bacterial gene that produces a poisonous insect and pest proteins. In a laboratory study, a butterfly larvae eat milkweed containing Bacillus gene after the pollen, resulting in the death or abnormal development of the phenomenon, which caused another ecologist concern, that are not modified within the scope of other species may become a victim of improved species.

Finally, biologists are concerned that in order to develop some more fine features, such as resistance to pests and diseases with greater capacity and drought resistance, etc., but the improvement of crops, and its characteristics are likely to spread through the medium of pollen to wild species.