The dangers of eating genetically modified foods

Nowadays, when people buy many foods, they will first confirm whether they are genetically modified foods. This also shows that most people have the awareness to stay away from genetically modified foods. It’s just that people don’t really know much about the dangers of eating genetically modified foods. Today I will make a special introduction to this and take you to see the dangers of eating genetically modified foods.

The dangers of eating genetically modified foods

1. Eating genetically modified foods can cause cardiovascular and cerebrovascular diseases

Inducing cardiovascular and cerebrovascular diseases is the biggest hazard of eating genetically modified foods. This is because saturated fat genes have been artificially implanted in some genetically modified foods. After entering the human body, this gene will produce a large amount of saturated fat, which will increase the viscosity of human blood. Over time, the incidence of diseases such as hyperlipidemia, fatty liver, and cerebrovascular diseases will increase significantly.

2. Eating genetically modified foods can induce allergies

Inducing human allergies is also an important hazard of eating genetically modified foods. During the process of genetically modified operations, people sometimes extract genes from some bacteria. Adding these genes to the products will aggravate human allergies, which is particularly unfavorable for those who are allergic. This is also an important reason why some people who are not allergic to corn originally develop allergies after eating genetically modified corn.

3. Eating genetically modified foods can harm your stomach and intestines

People will harm their stomachs and intestines when they eat genetically modified foods. Some genes in genetically modified foods will be transferred to the human body, where they will damage the flora in the human intestine, allowing some harmful bacteria to become more powerful and causing gastrointestinal diseases to become more prevalent. It is said that in the past ten years since the outbreak of the virus, the incidence of gastrointestinal diseases in Americans has increased by 30% due to the consumption of genetically modified foods.