What is GMO? What are the harms?

What is GMO? What are its harms?

Genetically Modified Organism (GMO) is a term used for products whose structures are improved and developed using modern biotechnological methods. For a better understanding, we can define biotechnology in its most general sense as "producing new products and services using living organisms or products obtained from them". With genetic intervention methods, the genetic structure of plants, bacteria, viruses, etc. can be changed. They are new organisms obtained by transferring the gene or genes taken from any other living creature.

So, which are these GMO products that we eat without knowing?

Wafer, chocolate, cola, carbonated drink, breakfast cereal, instant soup, instant cake, sausage, salami, sausage, colored yoghurt, flavored coffee, ketchup, mayonnaise, biscuits, crackers, candy. , colorful drink, spread on bread, chips, etc. If packaged food products contain a raw material from the following list, it is likely to be GMO:

• Corn syrup

• High fructose corn syrup (starch-based liquid sugar – NBSŞ)

• Corn starch

• Corn oil

• Vegetable oil

• Margarine

• Soy flour

• Soy protein

• Soybean oil

• Textured vegetable protein

• Dextrose

• Maltodextrin

• Fructose

• Citric acid

• Lactic acid

• Canola oil

• Rice

• Cotton oil

Produced GMOs

• Pest resistant corn, cotton, potatoes, etc. herbal products,

• Increased quality of vegetable oil such as sunflower, soy, peanut, etc. herbal products,

• Tomatoes, strawberries, etc. with delayed ripening and extended shelf life. herbal products

• Tomatoes with enhanced flavor,

• The grains are bright yellow-green and “golden rice” < Beta carotene producing gene called /strong> purified rice,

• Lambs with human gene transfer, which produce large amounts of factor-9(blood coagulant, the deficiency of which causes hemophilia in humans)in their milk,

• Cows with transferred genes that stimulate growth hormone production,

• Poultry that produce low-cholesterol eggs,

• Genes that increase resistance to cold conditions have been transferred to carp, catfish, salmon, tilefish,

• Bread and beer, which are used to obtain amino acids as enzymes and food additives. , cheese, viticulture products, etc. microorganisms in various productions (bacteria, yeasts and molds)