Recently, the non-profit global environmental organization Greenpeace announced that sampling of 28 kinds of foods in the Chinese market revealed that some foreign manufacturers' foods contain genetically modified ingredients: one is the Lefu sandwich owned by Kraft Foods Ltd. Biscuits, and the other is the corn series golden corn soup produced by Campbell Soup Company. The above two foods contain genetically modified ingredients but they are not clearly marked. The Greenpeace believes that this is a violation of Chinese consumers’ right to know and choice.
In a letter, Kraft stated that the company “supports the responsible use of biotechnological raw materials,†and stated that its decision on whether to use genetically modified raw materials is “based on careful consideration of consumer preferences in different markets, logo requirements, and availability of raw materials. Degree and production and supply factors, etc.
Five hidden dangers of genetically modified foods:
1, toxicity problems. Some researchers believe that the artificial extraction and addition of genes may increase and accumulate the original trace toxins in foods while achieving the desired effects of some people.
2, allergic reaction problems. People who are allergic to food sometimes have allergies to foods that they were not allergic to. For example: Scientists add a certain piece of corn to the genes of walnuts, wheat, and shellfish. Proteins also grow with genes. Going in, then, people who previously eat corn allergies may be allergic to these walnuts, wheat, and shellfish.
3, nutrition issues. Scientists believe that foreign genes will destroy nutrients in food in a way that people do not currently understand.
4. The antibiotic resistance. When scientists add a foreign gene to plants or bacteria, the gene is linked to other genes. After people take this improved food, the food will pass the resistance genes to the pathogenic bacteria in the human body and make the body resistant to drugs.
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