Genetically engineered foods, facts and myths

Washington: Genetically modified foods (GM foods) have properties that natural foods do not have. In this, the genetics of one organism is transferred to another organism using DNA technology, which is called genetically modified or bio-engineered foods. However, while this genetic food is gaining popularity, there are also many misconceptions among people regarding this type of food, about which the following is being written.

1) Myth: GM foods cause allergies

Reality: Proteins in foods are often responsible for food allergies. When genetic material is introduced into a crop, new proteins can be formed that trigger immune responses or allergic reactions. It’s rare, but one study found that genetically modified foods are either less allergenic or less allergenic than natural foods.

2) Misconception: Meats produced by cell technology are actually GM foods

Reality: This is a common misconception. Although cell cultured meat also uses bioengineering techniques, meat produced by this technology is mainly produced by cell tissue engineering. This meat is produced from unmodified cells of the respective animal. For example, to grow beef, scientists create an environment in the lab where these cells can be used to produce meat.

3) Misconception: Fruits and vegetables without seeds also come under the ambit of GM foods

Reality: Some people like seedless fruits and vegetables for their convenience, but others may be reluctant to consume such fruits. These foods are not genetically modified, but the seeds are cross-pollinated, grafted, or passed through hormonal regulation techniques to achieve this trait.