Can genetically modified soybean oil be eaten? What possible harms are there

Soybean oil is an oil extracted by pressing, usually called “soybean salad oil”, and is one of the most commonly used cooking oils, but now on the market there are two kinds, genetically modified soybean oil and non-genetically modified soybean oil, so can both be eaten? Will the genetically modified one have any harms? In fact, as long as it is legally produced by a regular manufacturer in our country and approved for consumption, it can all be eaten, and there is no harm.

1. Genetically modified soybean oil can be eaten

1. More than 99% of the genetic components of soybean oil are broken down into chemical molecules, and it no longer has any genetic function. Soybean oil undergoes deep processing, repeated procedures such as pressing and distillation, and almost no complete gene fragments remain, which is to say it has all become chemical molecules and has no genetic structure. Even if it is genetically modified, the introduced genetic components have been infinitely broken down and digested into nothing (so after eating these genes, it is the same principle as drinking Zhenao nucleic acid)... So even if genetic modification itself carries risks, once made into oil, the risk is converted into something negligible.

2. The genetically modified soybeans currently on the market are imported genetically modified soybeans from abroad. They have not only undergone domestic safety evaluation, but also long ago underwent evaluation by the EU Safety Evaluation Center, the most conservative for genetically modified organisms, and have been approved for market for nearly ten years, with no obvious toxic effects observed. Legal genetically modified grain is, according to regulations, evaluated by the Ministry of Agriculture's genetically modified safety evaluation center through 5-6 steps including “field trials”, “animal feeding safety experiments”, “biosafety evaluation” and a series of other safety risk steps.

2. Possible harms

1. The edible risk of our country's soybean oil is negligible, but US soybean oil production differs from our country's traditional pressing method, using the “oil immersion method” to refine oil. The so-called “oil immersion method” uses No. 6 gasoline to soak it, then heats it to evaporate off the gasoline. The problem is that gasoline contains carcinogenic impurities, and these impurities remain in the genetically modified soybean oil.

2. Genetically modified soybeans and their products can cause cross-species infection, causing humans to be infected with animal diseases and bringing serious disaster. The introduction of specific genes or viruses into genetically modified foods has opened a channel for cross-species infection. The destructiveness of cross-species infection caused by genetically modified foods is very serious, and it must be treated with extra caution.

3. Genetically modified soybeans and their products may cause allergic reactions in the human body.

Appendix: How to identify genetically modified soybeans

1. Genetically modified soybeans are bred for the purpose of resisting insects and resisting pesticides, so the method of distinguishing them should start from this characteristic. Generally, non-genetically modified soybeans will occasionally show traces of insect damage.

2. Non-genetically modified soybeans, if not stored well, are also prone to developing insects, while genetically modified soybeans usually have a neat appearance, with almost no traces of insect damage visible.

3. It is difficult to distinguish whether they are non-genetically modified by the sprouting method. According to my own testing, both genetically modified and non-genetically modified seeds can sprout.