(1) Genetically modified food alters the natural properties of the food we eat; it uses biological substances that are not part of the safe provision of human food, and has not been subjected to a long period of human safety testing, which can pose a great health hazard to the human body.

(2) Genetically modified foods produce unforeseen biological mutations that can produce higher levels and new toxins in foods.

(3) Allergic or allergic reactions: genetic technology can produce unforeseen and unknown allergens in food. Scientists have transplanted the properties of Brazilian pecans to soybeans, but the result is that some people who are allergic to pecans have the possibility of having an allergic reaction after ingesting soybeans.

(4) Genetically modified food reduces the nutritional value of the food or degrades important ingredients in the food: Research data from the United States show that in soybeans with herbicide-resistant genes, cancer-preventing ingredients such as isoflavone hormones are reduced. Genetically engineered foods confuse consumers with their false freshness, and shiny red tomatoes can be stored for weeks, but are less nutritious.

(5) Genetic modification technology uses antimicrobial resistance genes to identify genetically modified crops, which means that the crops carry antimicrobial resistance genes. These genes affect us through bacteria. Research in the UK has shown that mutated genes in GM crops may enter into living organisms and the results could lead to new diseases. If similar results were to occur in humans and animals, the most potent superbugs that even antimicrobials can't kill could be cultivated.

(6) In 2007, French scientists confirmed that a type of genetically modified corn produced by Monsanto is toxic to the human liver and kidneys.