Recently, people’s homes on Facebook have been buzzing about GMOs. So what you read about GMOs is true? Already believable? Because of the issue of “putting it in the mouth”, the Macrobiotic Kitchen would like to contribute a little effort to synthesize knowledge about GMOs. This article is translated word by word from reputable sources, so before you throw stones, please read it all and see the source; Also look forward to reading Part 2 of this post.

Viewing: What is genetically modified food

What are GMOs?

GMO = Genetically Modified Organism = Genetically Modified Organism (SV) = Organism (SV) whose DNA has been altered in an unnatural way (such as mating or natural pollination).

This BDG (CN) technology allows individual genes to be transferred from one organism to another, even between unrelated species.

Other names for BDG (CN) technology: modern biotechnology, gene technology (CN gene), recombinant DNA technology (CN recombinant DNA), genetic engineering.

Why GM Foods – Genetically Modified Foods (BDG)?

They are developed and marketed by what is “considered” benefit to the Producer or the Consumer. It mean:

– Cheap products;

More benefits (higher tolerance or nutritional value).

BDG seed developers expect Producers to adopt them, and focus on innovations that directly benefit Farmers and the Food Industry at large.

In addition to the reasons given by WHO, the following reasons are given by the International Food and Agriculture Organization FAO:

– Minimize the risk of crop failure;

– More nutritious food: by adding the gene in charge of nutrition, such as adding vitamin A to the “Golden Rice” variety;

– Animals that produce more: eg inserting more genes to produce more milk for cows;

– There is more food on 1 piece of land;

– Can reduce the impact of food production & processing industry: GMOs need less pesticides, less harmful chemicals;

– Reuse of less fertile soil: There may be varieties of plants that can withstand drought or soil that is too salty. Thereby it is also possible to make the land fertile again;

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– Longer shelf life: BDG food spoils after a longer time than usual;

– Natural fuel: made from the part of organisms that do not need to be used by burning or incubating gas;

– Researching diseases through genetic code;

– Create crops that can contain vaccines, proteins and other medicinal products. This process is called “pharming” (a combination of “farming” – farming and “pharmacy” – medicine);

– Identify allergy genes and eliminate them.

How are BDG foods made?

GMO production process

Pest-resistant BDG seeds were created by incorporating the genetic code for toxin production from the bacterium Bt (Bacillus thuringiensis). This toxin is now used as a common insecticide, and is safe for human use. These seeds produce toxins as mentioned, and therefore use less pesticides in certain cases, like when there are too many pests.

Anti-virus and anti-weed BDG seeds are also produced using the same method, just with a different genetic code.

Regular Food VS BDG Food

Different breeding and breeding methods.

– Conventional food= Non-GMO seedlings and still using pesticides and herbicides.

Before BDG, many new types of organisms were created using many other traditional methods, and the properties of organisms were changed in both positive and negative ways. Most local governments do not test the safety of products made with these traditional PPs.

– For BDG City: Most local governments require rigorous testing of the impact of BDG organisms and foods on Human Health & the Environment.

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TP BDG’s safety inspection process focuses on:

(a) Direct health effects (toxins)

(b) the possibility of causing an allergic reaction

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(c) specific ingredients that may be nutritional or toxic

(d) the stability of the part of the gene introduced into the organism

(e) nutritional effects associated with BDG

(f) any unintended effects that may result from gene incorporation.

3 Main issues related to human health

– Allergy:

FAO and WHO reviewed BDG food inspection activities. To date, there have been no known allergenic effects associated with BDG TP circulating in the market.

– Gene transfer

Concern: Genes from TP BDG could be transferred to body cells and have an impact on their health.

This is quite possible IF the developer of GMOs uses Antibiotic resistance genes when creating the BDG organism. Although the probability of gene exchange is very small, WHO advises those developing gene technology that antibiotic resistance genes should not be included in gene exchange technology.

– Mixed seeds – Mixed pollination

Concerns: Genes from BDG plants are transferred to common fields or into the wild; and mixed planting of conventional seeds with BDG seeds can have indirect impacts on food safety and food safety. food security.(Read more Note 1)

Several practical cases have shown that in foodstuffs for human consumption there are sometimes small amounts of BDG products from fields intended for livestock or for industry.

Some countries have required that BDG trees and common trees be planted separately to minimize the mixing of such products.

In short, is BDG Food safe?

Current BDG crops in the US: Alfalfa (used in animal feed) – Canola (for cooking oil) – Corn – Cotton – Papaya – Soybean – Sugar beet – Zucchini and Seasonal Pumpkin summer.

Since 2015, Vietnam has planted, produced and marketed products from BDG Corn and Soybeans, etc. However, even before this decision of the Ministry of Agriculture, in 2010 in Ho Chi Minh City. In Ho Chi Minh City, it was discovered that more than 36% of fruit and vegetable products on the market were BDG (read more Note 2). Sellers and consumers at that time were not aware of what BDG was.

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WHO has issued an official dispatch saying:

The BDG foods on the global market today have passed numerous safety tests, and are unlikely to present any adverse health effects in the future.

In countries where BDG foods are grown and imported, there have been no documented cases of adverse effects on human health following consumption of BDG foods.

Footnote 1 (Natural News Argument): Outcrossing – Pollination both poses a potential risk to food safety and security because:

– Foreign genes can cross and contaminate other species, resulting in hybridization of BDG crops with non-BDG crops. This could completely change the entire ecosystem if these hybrids develop.

– Seed mixing can also have indirect effects on food safety and food security as contaminated hybrid species enter the food chain. In a September 2010 report, the World Health Organization (WHO) found traces of a BDG maize that is only authorized for forage use were found in maize products intended for human consumption in the United States. US market.

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Note 2: In an article by VnExpress, former Deputy Director of Public Health Hygiene in Ho Chi Minh City, Doctor Nguyen Xuan Mai, said that the genetic modification process is not only caused by human intervention, but sometimes occurs in a very natural way and does not occur. controllable. This is an off-topic and possibly misleading understanding of Mr. Mai when WHO has made it clear that the BDG organisms (GMOs) we are talking about here and he was asked in the interview, are those with genetic code. altered in an unnatural way.