Broccoli is a genetically modified vegetable
No, that is the natural evolutionary process, and now good varieties of seeds are screened out by artificial hybridization. It is safe to eat.
Broccoli genetically modified food
Not genetically modified food, broccoli, also known as green cauliflower, broccoli, young stem cauliflower, Italian kale, stem cabbage, belonging to the Cruciferae Brassicaceae kale varieties. Native to the eastern Mediterranean coastal areas, in recent years there is a small amount of cultivation in China, mainly for Western food use, nutrient-rich, containing protein, sugar, fat, vitamins and carotene, nutrients ranked in the first of its kind of vegetables, known as the "crown of vegetables.
How to recognize genetically modified vegetables
1, head. There is no traditional vegetables jagged shape, ordinary head uniform, rows of large body long, bright color, texture tender basically are genetically modified food.
2, flavor. There is no traditional vegetables of the original authentic flavor, either before or after cooking the smell or taste and traditional vegetables have obvious differences.
3. Seasonal. Non-local seasonal vegetables GMO bias. Try to eat what is in season.
4, color. Different from traditional colors, such as colored cotton, black rice peanuts, purple sweet potatoes. Must be genetically modified. And long-term consumption will be harmful to the body.
5, pests. Where pests like to patronize the vegetables is not genetically modified, where pests are afraid, that is, no pests, or very few pests vegetables, is definitely quasi-genetic. Vegetables with pests will be more comfortable to eat, but to deal with clean.
6, size. The general size of vegetables is almost the norm, there is no larger. The head is much larger than the norm is basically is genetically modified.
Seven hazards of genetically modified food
1. Nutritional damage
Changes in the major nutrients, micronutrients and anti-nutritional factors in genetically modified food will reduce the nutritional value of the food, so that the nutritional structure of the imbalance. Scientists believe that foreign genes destroy nutrients in food in a way that is not well understood at present.
2. or unsafe
Not tested for safety over a longer period of time: Genetically engineered food alters the natural properties of the food we eat, it uses biological substances that are not part of what is safe to provide for human food, and no one knows that this type of food is safe without a long period of time for safety testing.
3. Eosinophilic myalgia
Mayeno, A.N. et al. (1994) reported the occurrence of a new, unexplained condition that manifests itself primarily as eosinophilic myalgia. Clinical manifestations included paralysis, neurological problems, painful swelling, itchy skin, cardiac problems, lack of memory, headache, photosensitivity, and lethargy (Brenneman, D.E. et al., 1993; Love, L.A. et al., 1993). It was later identified as the result of tryptophan produced by a genetically engineered bacterium born to a Japanese company. Consumers became ill after 3 months, resulting in 37 deaths, 1,500 partial body paralysis, and more than 5,000 occasional weaknesses. It has been determined that a level of 0.1% can kill the human body.
4. Gastrointestinal Problems
The biggest concern is that the genes inserted into GM soybeans are transferred into the DNA of the bacteria that live in our intestines and continue to function. This means that eating the corn flakes caused by Bt corn will turn our gut bacteria into living pesticide manufacturing plants, possibly until we die. Americans have had a huge increase in gastrointestinal problems over the past decade. This massive increase is mostly attributed by doctors to the consumption of genetically modified foods. The most serious problems go beyond that.
5. Allergies
In GMO operations, foods containing genes extracted from bacteria have the potential to cause the expansion of allergies, causing allergic reactions, especially in children, pregnant women and adults with allergies. For example, if scientists add a certain segment of genes from corn to the genes of soybeans, wheat and shellfish, and proteins are added along with the genes, then people who were previously allergic to corn may become allergic to these soybean, wheat and shellfish foods.
6. Cardiovascular Disease
These GMO soybeans have saturated fat genes implanted in them by their bioscientists. These genes cause the soybean oil produced by GM soybeans, after entering the human body, will form a large amount of saturated fat, increasing the blood viscosity of the blood, for fatty liver, high blood fat, cerebral thrombosis and other major cardiovascular and cerebral vascular diseases buried a chronic time bomb.
7. Triggering new diseases
GM 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 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 developed.