(1) Genetically modified food has changed the natural properties of the food we eat. The biological substances it uses are not provided by human food safety, and have not been tested for a long time, which will cause great health harm to human body.

(2) Genetically modified food will produce unpredictable biological mutation, thus producing higher content and new toxins in food.

(3) Allergy or allergic reaction: Genetic technology will produce unpredictable and unknown allergens in food. Scientists transplanted the characteristics of Brazilian walnuts into soybeans, but as a result, some people who are allergic to walnuts may have allergic reactions after eating soybeans.

(4) Genetically modified foods reduce the nutritional value of food or degrade important ingredients in food: American research data show that in soybeans with herbicide-resistant genes, anti-cancer ingredients such as isoflavones are reduced. The false freshness of genetically modified foods confuses consumers. Glossy red tomatoes can be stored for several weeks, but their nutritional value is very low.

(5) Transgenic technology uses antibiotic resistance genes to identify transgenic crops, that is, crops have antibiotic resistance genes. These genes affect us through bacteria. British research shows that mutant genes in genetically modified crops may enter organisms, and the result may lead to new diseases. If similar results happen to humans and animals, it is possible to cultivate the most powerful superbacteria that antibiotics cannot kill.

(6) In 2007, French scientists confirmed that a genetically modified corn produced by Monsanto was toxic to human liver and kidney.