Question 1: What are genetically modified vegetables? Genetically modified vegetables use genetically modified technology to introduce artificially isolated and modified genes into the genome of vegetables, thereby achieving the purpose of transforming vegetables.

Category:

? Vegetables genetically modified for disease resistance

? Vegetables genetically modified for insect resistance

? Vegetables genetically modified for herbicide resistance< /p>

? Vegetables transformed from stress-resistant genes

? Vegetables transformed from male sterility genes

? Vegetables transformed from parthenocarpy genes

? Improved vegetables Quality genetic vegetables

? Transgenic or industrial protein-gene vegetables

So far, the genetically modified vegetables that have been approved for marketing abroad include delayed-ripening tomatoes, beetle-resistant potatoes, and virus-resistant potatoes. of pumpkins and zucchini, etc. In 1996, my country successively approved the genetically modified storage-stable "Huafan No. 1" tomato, the genetically modified cucumber mosaic virus-resistant tomato 8805R and the sweet pepper "Shuangfeng R" to enter industrial production. Vegetables that have been subjected to genetically modified research include tomatoes, eggplants, peppers, potatoes, cucumbers, pumpkins, watermelons, melons, zucchini, carrots, cabbage, cauliflower, Chinese cabbage, lettuce, spinach, fennel, peas, cabbage, mustard greens, onions, Chinese cabbage etc. The improved traits include disease resistance, insect resistance, herbicide resistance, stress resistance, quality improvement, bioengineering, etc. Genetically modified plants are entering human life with an unstoppable trend.

Question 2: Which vegetables are genetically modified? The genetically modified vegetables that I know about on the market mainly include soybeans, edible oil, tomatoes, rapeseed and so on. It is said that genetically modified rice has also appeared, and many corns grown in Guangxi are also genetically modified.

There are many plant-based genetically modified foods. For example, bread production requires wheat with high protein content, but current wheat varieties contain low protein. Transferring highly expressed protein genes into wheat will make the bread have better baking performance.

Tomato is a fruit and vegetable with rich nutrition and high economic value, but it is not resistant to storage. In order to solve the storage problem of fruits such as tomatoes, researchers found that the enzyme gene that controls the synthesis of the plant senescence hormone ethylene is an important gene that causes plant senescence. If the expression of this gene can be inhibited using genetic engineering methods, then the senescence hormone ethylene Biosynthesis will be controlled and the tomatoes will not become soft and rot easily. Through hard work, many scientists from the United States, China and other countries have developed such new tomato varieties. This kind of tomato is anti-aging, anti-softening, resistant to storage, can be transported over long distances, and can reduce waste in processing, production and transportation.

The second category, animal-based genetically modified foods

There are many types of animal-based genetically modified foods. For example, human genes are transferred into cows, and the milk produced by the cows when they grow up contains genetic drugs, which can be used to treat human diseases after extraction. By introducing the human auxin gene into the pig genome, the pig's growth rate doubled, and the quality of the pork was greatly improved. Now such pork is on the dining table in Australia.

The third category, genetically modified microbial food

Microorganisms are the most commonly used transformation materials for genetic modification. Therefore, genetically modified microorganisms are relatively easy to cultivate and are the most widely used. For example, in the past, rennet for cheese production could only be taken out from the stomach of killed calves. Now, genetically modified microorganisms can be used to produce rennet in large quantities outside the body, thus avoiding the innocent death of calves and reducing costs. production costs.

The fourth category, genetically modified special foods

Scientists use biogenetic engineering to turn ordinary vegetables, fruits, grains and other crops into magical "vaccine foods" that can prevent diseases. . Scientists have developed an alfalfa plant that can prevent cholera. Feeding mice this alfalfa can greatly enhance their disease resistance. Moreover, this cholera antigen can withstand the corrosion of gastric acid without being destroyed, and can stimulate the body's immunity to cholera. As a result, more and more disease-resistant genes are being transferred into plants, allowing people to enjoy the delicious taste of fresh fruits and achieve the purpose of disease prevention at the same time.

● Genetically modified crops are widely grown around the world. The United States, Argentina, and Canada are the largest countries in the world in growing genetically modified crops.

● my country ranks fourth in the world in terms of planting volume of genetically modified crops, mainly genetically modified cotton.

The main genetically modified crops are: soybeans, cotton, corn, rapeseed, sugar beets, fruits, etc.

Safety issues of genetically modified foods

● Genetically modified crops may themselves become weeds

● Wild relatives of genetically modified crops become weeds or super weeds

● Genetically modified crops may produce new viral diseases

● The harm of genetically modified crops to non-target organisms

● Destroy biodiversity

● Impact of genetically modified crops on ecosystems and ecological processes

● Other unpredictable risks

● The foreign genes introduced by genetically modified organisms can often express proteins, which may cause changes in the metabolism of the organism, resulting in changes in the nutritional content of the organism.

● Changes in the composition of genetically modified organisms, especially changes in the content of toxic substances, anti-nutritional factors, allergens, etc., will affect the safety of the organism as food

The impact of genetically modified foods on Possible harm to the human body

● Toxins in genetically modified crops can cause acute or chronic poisoning in humans or produce carcinogenic, teratogenic, or mutagenic effects

● Immunity or toxicity in crops Sensitive substances can cause allergic or allergic reactions in the human body.

● Changes in the main nutrients, micronutrients and anti-nutritional factors in genetically modified foods will reduce the nutritional value of the food and unbalance its nutritional structure

Common genetically modified foods on the market a lot of. Vegetables, fruits, grains, and meats may all be genetically modified, such as tomatoes (not cherry tomatoes, which do not fall into this category), corn, wheat, and imported beef. They involve many aspects of our lives.

I guess you may be worried about the safety of genetically modified foods, so you raised this question. Now many people are talking about this issue. They even said at the two sessions that the safety certification of genetically modified rice has been approved. Most experts have expressed their position: Academician Yuan Longping is answering... >>

Question 3: What are genetically modified foods? How to distinguish 40% from 1. Genetically modified food

Use biotechnology to transfer the genes of certain organisms to other species, transform the genetic material of organisms, and improve their traits, nutritional quality, consumer quality, etc. Transforming towards the goals needed by human beings, food processed and produced using genetically modified organisms as direct food or as raw materials is genetically modified food.

2. Several criteria for judging genetically modified foods:

1. Season. In addition to greenhouse vegetables, other off-season foods are easily genetically modified.

2. Color. What is different from traditional ones is definitely genetically modified, such as colored cotton and colored peppers.

3. Size. According to tradition, tomatoes also have a certain size. For example, small tomatoes that are as big as a thumb are definitely genetically modified. Another example is soybeans, also called soybeans, which are used to make tofu and soy milk. The shape of beans should be like animal offal: waist-like, a bit flat, but now soybeans are all round, much larger, like peas Soybeans, which have high yields, are genetically modified.

4. Taste. Traditional corn is generally yellow corn or white corn, which is slightly sweet. However, the sweet corn that is now popular has a very high sweetness and is undoubtedly genetically modified.

5. Pests. Crops that pests like to visit are not genetically modified. Crops that are afraid of pests, that is, there are no pests or very few pests, are genetically modified.

6. Output. Genetically modified crops generally have much higher yields than conventional crops in the first few years.

3. Common genetically modified food identification

1. Soybeans

Non-GMO soybeans: oval shape, a bit flat. The navel is light brown. Beans come in different sizes. The soy milk that comes out is milky white. Genetically modified soybeans: round and rounded. The belly button is yellow or tan. The beans are about the same size. The soy milk that comes out is a little yellow, and the tofu made with this soybean is a little yellow. Simple test method: Genetically modified soybeans do not germinate! You can test it with water! Local soybeans will germinate after being soaked in water for three days! Genetically modified soybeans will not germinate, they will just swell individually.

2. Carrots

Non-GMO carrots: The surface is uneven and generally not straight, from thick to thin from head to tail. And the head protrudes outward. Genetically modified carrots: The surface is relatively smooth, usually straight, and its tail is sometimes thicker than the middle. And the head is concave inwards.

3. Potatoes

Non-GMO potatoes: They are ugly, generally dark in color, with pitted surfaces, and irregular skin color. After peeling, the surface will quickly become discolored. It becomes darker and the inside of the skin is white. Genetically modified potatoes: The surface is smooth, the pits are very shallow, and the color is lighter. After peeling, there is no obvious change in the surface. Testing method: Peel it first and then check the changes before deciding whether to eat it or not.

4. Rice

The area in China that has obtained the legal right to grow genetically modified rice is Hubei. Be wary of slender and bright rice. It is easy to be confused with the Northeast "long-grain incense". Be sure to check the country of origin when buying.

5. Tomatoes

Genetically modified tomatoes: The color is bright red and beautiful, and the fruit is hard and not easy to crack.

6. Corn

Genetically modified corn: sweet and crispy, plump, beautiful in shape, almost the same size at the head and tail.

Question 4: What are the four major genetically modified foods? This is the first time I heard about the four major genetically modified foods.

Question 5: Genetically modified vegetables (10) How to identify whether the vegetables grown are genetically modified vegetables? We work hard to grow vegetables ourselves, just because we want to eat non-toxic vegetables and organic vegetables. However, genetically modified vegetables are hard to guard against, so we will be infected without knowing it. So, how to identify, reduce and eliminate genetically modified vegetables, the following methods can help us. 1. Insect-resistant crops are basically genetically modified crops. Almost all natural crops are basically not resistant to insects, including vegetables. A report stating that “the world has yet to find a rice variety with natural resistance to lepidopteran pests such as borers” is evidence of this. Genetically modified lettuce is still brilliant even when cabbage is covered in scars. So when the vegetables you grow, especially the leafy vegetables grown in the field, are pest-free, you must ask why? 2. Herbicide-resistant crops are basically genetically modified crops. For certain vegetables, if a certain herbicide could not be used in the past, but now a variety can be used, it is likely that this variety is a genetically modified vegetable with a herbicide resistance gene. The purple eggplants planted by my classmates accidentally floated a little while we were applying herbicides, and several eggplants died. I was heartbroken, but I was very happy because it was non-GMO, so I could safely save the seeds. 3. The vast majority of genetically modified seeds cannot be saved. Even if seeds can be saved, the number of qualified seeds is very small. Most of the second generation seeds have low germination rate, poor growth, and greatly reduced harvest. Therefore, you can save your own seeds, and those with unchanged characteristics are mostly non-GMO. For example, I cannot save seeds for the purple cabbage I grow, and I cannot satisfy the needs of many friends who want varieties. The local special dish sesame amaranth can grow and save its own seeds every year. 4. Domestic seeds are much more likely to be non-GMO than foreign seeds. The proportion of Chinese vegetable seeds purchased from foreign companies is increasing, and most of these seeds contain genetically modified technology. Therefore, it is necessary to discover and protect Chinese local specialties and wild vegetable varieties, and use imported vegetable seeds with caution. 5. Try not to use hybrid vegetable seeds. For hybrid vegetable seeds, if only one of the male and female parents is a genetically modified variety, the offspring will basically be a genetically modified variety. Because genetically modified crops are heritable. If both the male and female parents are non-GMO, the offspring will definitely be non-GMO. Because most genetically modified seeds are hybridized to obtain more characteristics. Therefore, varieties that can save seeds and do not cross are mostly non-GMO. So there are good varieties, and if possible, you can save your own seeds. 6. Most of the varieties with strong regional characteristics are non-GMO varieties. For example, varieties that can only be planted in a certain area will not grow well in other areas, are not very adaptable, and will reduce yields. Because in order to make money, genetically modified seed companies will not conduct genetically modified research on small varieties or varieties with a small promotion area. Commercial profits are too small, which affects research enthusiasm. For example, local specialties such as Sichuan's rouge radish and Suizhou's Paoqing, as well as local traditional vegetables such as chicken drumsticks, green onions, and single-rooted red leeks, are definitely not genetically modified, and great efforts must be made to promote them to spread throughout the country. 7. Transgenic technology is to transfer foreign genes from animals, plants or viruses into seeds to make genetically modified seeds.

The appearance is basically the same as non-GMO and cannot be identified. Therefore, it is very meaningful to collect and use traditional, non-hybrid old seeds. Old seeds kept by farmers for many years are safer than seeds bought from seed companies. For example, the seeds such as nepeta, sesame amaranth, cowpea, green bean, pumpkin, loofah and cucumber that my mother has saved for decades are definitely not genetically modified seeds. 8. Many friends are looking for non-GMO potatoes to grow. First, check whether they change color. If they turn purple and black quickly after peeling, they should be non-GMO. Potato varieties Kexin 1 and Kexin 4 are non-GMO, because Kexin 1 was cultivated in 1958 and Kexin 4 was cultivated in 1964. They were very early. There was no genetically modified technology at that time. The world's No. 1 potato was only produced in 1983. An example of genetically modified crops. 9. Generally, genetically modified soybeans cannot germinate, but now some genetically modified soybeans can germinate. The difference is: when non-GMO soybeans germinate, the seeds do not split. The buds grow until a certain period of time before the seeds split. However, the seeds of genetically modified soybeans split as soon as they sprouted, as if they had been injected with hormones, and they grew very quickly.

Question 6: Why grow genetically modified food? If you are a cotton farmer, as long as you plant genetically modified insect-resistant cotton once, I believe you will never grow non-genetically modified ordinary cotton again. The price of insect-resistant cotton seeds is almost ten times higher than that of ordinary cotton seeds, but the cost during the planting process will be greatly reduced. This is the fundamental reason why after ten years of promoting genetically modified cotton in our country, more than 90% of our country’s cotton is planted.

Don’t believe the nonsense said by those magical counter-revolutionaries in our country that genetically modified crops have no advantages.

The United States has started commercial planting of genetically modified soybeans in 1994. It is indeed a question whether there are real non-genetically modified soybeans in the United States. More than 80% of corn grown in the United States is now genetically modified.

At least at this stage, any genetically modified variety that is planted in large quantities has extremely obvious advantages over non-GM crops of the same variety. Once farmers are exposed to it, they will quickly abandon the non-GM varieties.

Assuming that the cultivation of genetically modified soybeans is allowed in Northeast my country and other places, I believe that within ten years, it will be difficult to find people still planting non-genetically modified ordinary soybeans.

Question 7: Which foods are genetically modified foods? Let me declare that the following are summarized by netizens.

Genetically modified soybeans: round and well rounded. The belly button is yellow or tan, the beans are about the same size, the soy milk produced is a bit yellow, and the tofu made with these beans is a bit yellow. Non-GMO soybeans: Oval in shape, a bit flat. The navel is light brown. Beans come in different sizes, and the soy milk produced is milky white. One additional point: Soybeans are a crop grown in all regions in China, and each place has its own unique variety. In Yunnan, we have seen local beans with black navels and beans with purple skin and black navels, all of which are natural varieties.

Genetically modified rice is transparent, shiny, long and bright, uniform and beautiful, and the rice washing water is very clear. It is easy to be confused with the "long-grain fragrance" of Northeast China. When buying, be sure to check the country of origin; non-GMO rice It is white, not very neat, and the rice water is turbid.

The grains of genetically modified corn are large, shiny, sweet and crispy, plump, without insect eyes, uniform in size, beautiful in shape, and similar in size from head to grain to tail; the opposite is true of non-GMO corn.

Transgenic carrots: The surface is relatively smooth, usually straight, and its tail is sometimes thicker than the middle. And the head is concave inwards. Non-GMO carrots: The surface is uneven and generally not straight, from thick to thin from head to tail. And the head protrudes outward.

Genetically modified potatoes: The surface is smooth, the pits are very shallow, and the color is relatively light. There is no obvious change in the surface after peeling. Non-GMO potatoes: They are ugly in appearance. They are generally darker in color, with pitted surfaces and irregular skin color. After peeling, the surface will soon become darker in color and the inside of the skin will be white. Testing method: Peel it first and then check the changes before deciding whether to eat it or not.

Genetically modified tomatoes: The color is bright red and beautiful, and the fruit is hard and not easy to crack. Most of the tomatoes, papayas and foreign foods in supermarkets are genetically modified. They are beautiful but not delicious, so it is best not to buy them; The fruits and vegetables grown and sold by farmers are worth visiting.

This refers to food that has not been processed. If it is processed food, you can only try your luck.

Genetically modified soybeans, corn, and rice are the most produced and widely distributed. Therefore, you must be cautious when purchasing any soybean, corn, and rice products, and stay away from even corn steamed buns and tofu sold in supermarkets. Genetically modified poultry and livestock fed with genetically modified feed and hormones are basically drugs with legs. Most of them are used in internationally renowned fast food restaurants. Try to eat as little or as little as possible. Do not buy salad oil, corn oil, soybean oil, or rapeseed oil. Even if it is non-GMO soybean oil, don’t believe it, because almost all supermarkets sell a large amount of non-GMO soybean oil, but these non-GMO soybeans are magic. ? Peanut oil is absolutely reliable these days.

Genetically modified genes are certainly scary, but there is another big fatal threat that people have ignored, and that is chemical fertilizers and pesticides. The raw materials of chemical fertilizers and pesticides are basically highly toxic heavy metals, and there will be some in the finished products. A large amount of highly toxic residues will later enter the land, crops, and our tables with use. Many modern diseases are actually caused by this highly toxic residue, and we have been chronically poisoned!

Question 8: Which purple vegetables are genetically modified? The genetically modified ones I know about on the market mainly include soybeans, edible oils, tomatoes, rapeseed and the like. It is said that genetically modified rice has also appeared, and many corns grown in Guangxi are also genetically modified. There are many plant-based genetically modified foods. For example, bread production requires wheat with high protein content, but current wheat varieties contain low protein. Transferring highly expressed protein genes into wheat will make the bread have better baking performance. Tomato is a fruit and vegetable with rich nutrition and high economic value, but it is not resistant to storage. In order to solve the storage problem of fruits such as tomatoes, researchers found that the enzyme gene that controls the synthesis of the plant senescence hormone ethylene is an important gene that causes plant senescence. If the expression of this gene can be inhibited using genetic engineering methods, then the senescence hormone ethylene Biosynthesis will be controlled and the tomatoes will not become soft and rot easily. Many scientists from the United States, China and other countries have developed such new tomato varieties through hard work. This kind of tomato is anti-aging, anti-softening, resistant to storage, can be transported over long distances, and can reduce waste in processing, production and transportation. The second category, animal-based genetically modified foods. There are many types of animal-based genetically modified foods. For example, human genes are transferred into cows, and the milk produced by the cows when they grow up contains genetic drugs, which can be used to treat human diseases after extraction. By introducing the human auxin gene into the pig genome, the pig's growth rate doubled, and the quality of the pork was greatly improved. Now such pork is on the dining table in Australia. The third category, genetically modified microbial food. Microorganisms are the most commonly used transformation materials for genetic modification. Therefore, genetically modified microorganisms are relatively easy to cultivate and are the most widely used. For example, in the past, rennet for cheese production could only be taken out from the stomach of killed calves. Now, genetically modified microorganisms can be used to produce rennet in large quantities outside the body, thus avoiding the innocent death of calves and reducing costs. production costs. Category 4: Genetically modified special foods: Scientists use biological genetic engineering to turn ordinary vegetables, fruits, grains and other crops into magical "vaccine foods" that can prevent diseases. Scientists have developed an alfalfa plant that can prevent cholera. Feeding mice this alfalfa can greatly enhance their disease resistance. Moreover, this cholera antigen can withstand the corrosion of gastric acid without being destroyed, and can stimulate the body's immunity to cholera. As a result, more and more disease-resistant genes are being transferred into plants, allowing people to enjoy the delicious taste of fresh fruits and achieve the purpose of disease prevention at the same time. ● Genetically modified crops are widely planted in the world. The United States, Argentina, and Canada are the largest countries in the world in planting genetically modified crops. ● my country ranks fourth in the world in terms of planting volume of genetically modified crops, mainly genetically modified cotton. The main genetically modified crops are: soybeans, cotton, corn, rapeseed, sugar beets, fruits and other genetically modified foods. Safety issues ● Genetically modified crops themselves may become weeds ● Wild relatives of genetically modified crops may become weeds or super weeds ● Genetically modified crops New viral diseases may arise ● Harm of genetically modified crops to non-target organisms ● Destruction of biodiversity ● Impact of genetically modified crops on ecosystems and ecological processes ● Other unpredictable risks ● Foreign genes introduced by genetically modified organisms can often be expressed The release of protein may cause changes in the metabolism of an organism, resulting in changes in the nutritional content of the organism.

● Changes in the composition of genetically modified organisms, especially changes in the content of toxic substances, anti-nutritional factors, allergens, etc., will affect the safety of the organism as food. Possible harm to the human body caused by genetically modified foods ● Toxins in genetically modified crops can cause Acute or chronic poisoning in humans or carcinogenic, teratogenic, or mutagenic effects ● Immune or allergenic substances in crops can cause allergic or allergic reactions in the human body. ● Changes in the main nutrients, micronutrients and anti-nutritional factors in genetically modified foods will reduce the nutritional value of the food and unbalance its nutritional structure. There are many common genetically modified foods on the market. Vegetables, fruits, grains, and meats may all be genetically modified, such as tomatoes (not cherry tomatoes, which do not fall into this category), corn, wheat, and imported beef. They involve many aspects of our lives. I guess you may be worried about the safety of genetically modified foods, so you raised this question. Now many people are talking about this issue, and even the two sessions said that the safety certification of genetically modified rice has been approved. Most experts have expressed their position: Academician Yuan Longping is answering... >>

Question 9: What does genetically modified food mean? Genetically modified food refers to the use of biotechnology to transform certain organisms into Genes are transferred to other species to modify the genetic material of organisms to make them unnatural and harmonious in terms of traits, nutritional quality, consumption quality, etc. Foods that use genetically modified organisms as direct food or as raw materials are processed and produced, which are genetically modified foods.

According to the different sources of genetically modified foods, they can be divided into plant-based genetically modified foods, genetically modified yeast vaccines, genetically modified engineered bacterial antibiotics, animal-based genetically modified foods and microbial genetically modified foods.

Question 10: The difference between organic food and genetically modified food. This friend,

Organic food means coming from the organic agricultural production system and produced in accordance with international organic agricultural production requirements and corresponding standards. Processed agricultural and sideline products certified by independent organic food certification agencies, including grains, vegetables, fruits, dairy products, poultry and livestock products, honey, aquatic products, seasonings, etc. Organic food needs to meet the following conditions: raw materials must come from an established organic agricultural production system, or wild natural products collected organically; products must strictly follow the processing, packaging, storage, and transportation standards of organic food throughout the production process; production In the process of organic food production and circulation, the owner has a complete quality control and tracking review system, and has complete production and sales record files; it must be certified by an independent organic food certification agency. Therefore, organic food is a type of environmentally friendly and safe food that is truly natural, nutritious, and of high quality.

Genetically modified foods refer to foods, food raw materials and food additives made or produced from animals, plants and microorganisms modified by biotechnology. Targeting a certain characteristic or certain characteristics, some biotechnological methods are used to modify the genes of animals and plants so that animals, plants or microorganisms possess or enhance secondary characteristics, which can reduce production costs and increase the value of food or food raw materials. At present, scientists around the world are still unable to draw a conclusion on the safety of genetically modified foods in a short period of time. Although there is controversy, one thing to remind you is that all types of genetically modified food must be clearly stated in the trademark, so its safety is worrying.

There are three main differences between organic food and other foods:

(1) The use of pesticides, chemical fertilizers, hormones and other synthetic substances during the production and processing of organic food is absolutely prohibited. < /p>

(2) Organic food does not allow the use of genetic engineering technology;

(3) Other foods allow limited use of these substances, and the use of genetic engineering technology is not prohibited.