Demonized genetically modified food
It is believed that genetically modified foods are anti-natural foods. This preconceived concept is the initial reason why people resist GM foods.
Roundup: Tomaki
From the day the genetically modified food was born, the debate on it has never stopped.
Europe and the United States form two camps
The attitude of countries to genetically modified foods is obviously different. At present, the world has formed two camps. One camp is represented by the United States, including countries such as Canada and Argentina that support genetically modified foods. According to the report of the International Organization for the Application of Agricultural Biotechnology Applications, in 2009, of the 134 million hectares of genetically modified crops in the world, the United States accounted for 47.8%, ranking first in the world.
The other camp is represented by the European Union, including Australia, New Zealand, Japan, the United Kingdom, and other countries that oppose GM foods. The GM crop area in the EU is less than 0.3% of the global total. However, the attitude of the European Union has changed recently. A notable sign is that on March 2, 2010, the European Commission approved the cultivation of a genetically modified potato.
China forms three major factions
In China, the controversy over genetically modified foods is also wavering. In March 2010, the debate raised another climax. The fuse was a safety certificate for transgenic rice and genetically modified corn issued at the end of 2009. The focus of this debate is on transgenic rice. The reason is simple: Rice is the main food for the Chinese people.
1. Opposition
Representative: Fang Lifeng, Director of the Food and Agriculture Project Team of Greenpeace
The main points:
1. The long-term safety of GM rice has not yet been finalized, and it is impossible for the Chinese to take risks.
2. After planting a transgenic crop, its pollen hybridizes with other surrounding plants, especially the wild species of the crop, resulting in "genetic contamination". Wild species often have resistance to pests, stress resistance, high quality and high yield. "Gene pollution" may result in the loss of valuable wild genetic resources.
3. The eight kinds of genetically modified rice that are closest to commercial production in China all involve foreign patents in different degrees. This will threaten our country’s food security.
2. Supporters
Representative: Professor Zhang Xue, Ph.D. candidate for pest resistance in transgenic rice, and Fang Zhouzi, a science writer
The main points:
1. The major GM foods have undergone rigorous safety testing before being approved for listing and have been recognized by the international authoritative organizations such as the UN Food and Agriculture Organization, the World Health Organization, and the International Science Council.
2. Americans have been eating genetically modified foods for more than 10 years. No adverse reactions have been found so far. Supporters such as Zhang Qihe and Fang Zhouzi used their own personal experience (for years of eating GM foods) to prove that GM foods are safe.
3. The impact of GM technology on the environment has been exaggerated. "Gene pollution" is not a problem unique to GM crops. Traditional crop cultivation may also cause "genetic pollution," such as hybrid rice.
4. Planting genetically modified crops can reduce the use of pesticides and herbicides, and is conducive to environmental protection.
3. Cautious
Representative figure: Father of Chinese Hybrid Rice Yuan Longping
The main points:
1. Due to different genes, the safety of different genetically modified foods is also different. Some GM foods have been proven to be safe. All genetically modified foods cannot be killed by sticks.
2. As to whether the genetically modified and disease-resistant GM foods have any problem with humans, the only way to do this is to use humans for experiments. Moreover, it must be demonstrated that volunteers and volunteers have no problems with the next generation. If both generations have no problem, it proves that this GM food can be eaten boldly.
Chinese people lack understanding of genetically modified foods
In China, the controversy over genetically modified foods does not stop at the academic world. Many surveys have shown that there are far more civil opposition to genetically modified food than support. However, there is an obvious problem. That is the lack of understanding of genetically modified foods.
Because you do not understand, people may produce some wrong judgments. Many rumors also have a market. Because people do not understand, "non-transgenic" has become a selling point that businesses can use. When you go to the supermarket, you will find that the goods that are processed from common genetically modified raw materials such as soy flour and salad oil are rarely marked with the word “transgenic†on the outer packaging. Instead, there are many goods marked with the word "non-transgenic" in prominent places.
According to "Oriental Morning Post", Netease.com, "Yangcheng Evening News", "China Economic Herald", Xinhuanet.com, "Qilu Evening News."
Report summary.
Event playback:
In 1983, the world’s first genetically modified crop (tobacco) was born.
In 1994, the GM tomato planted by Monsanto in the United States went public.
The birth of genetically modified foods for more than a decade, about the safety of the world
The country has been arguing. The same is true in China.
On November 27, 2009, the Chinese Ministry of Agriculture issued two kinds of genetically modified genes.
Rice, a genetically modified corn safety certificate.
In March 2010, a new round of fierce debates began and lasted for several months.
Intensive food is not good
Iodized salt, iron fortified soy sauce, high calcium milk, infant formula, vitamin fortified bread... We are surrounded by many "fortified foods". However, there are also many criticisms about fortifying food in 2010.
Summary: Zhou Libo
I believe that before 2010, many people did not hear or think too much about the word "fortified food." In simple terms, fortified food is to maintain the original nutritional content of food, or to supplement the nutrients lacking in food, add a certain amount of nutrients, such as vitamins, minerals, etc. in food to increase its nutritional value.
However, in 2010, we discovered that fortified foods have become more disturbing because they are more nutritious.
"Is iodized" because of the backlog of manufacturers?
Since 1994, China has implemented the "Regulations on Salt Iodine Elimination to Reduce Iodine Deficiency" and entered the era of universal iodine addition. However, in the "People's Daily" on January 26, 2010, an article "Why Is No Iodized Salt in Shanghai Hard to Buy" set off a round of discussions.
The article mentioned that Shanghai Municipal People’s Congress deputy Qian Yuliang urged the promotion of non-iodized salt in Shanghai. On the one hand, he believes that the iodine intake of coastal residents is generally adequate. Forced promotion of iodized salt will cause excessive iodine in many people, resulting in multiple thyroid diseases. On the other hand, he believes that Shanghai can not buy no iodized salt because of salt company's iodized salt backlog problem.
Afterwards, many reports on the “Iodine salts are difficult to buy†and “Iodine salt concentrations should not be applied across the board†have been published. According to a report in the "Life Times" on March 30th, there is only a point of sale without iodized salt in the Beijing area. Also, a doctor's certificate must be issued at the time of purchase. The government began to respond.
In May 2010, the Ministry of Health issued a report entitled "Risk Assessment of China's Salt Iodine Plus Residents' Iodine Status". The report shows that in the overall situation where the level of iodine intake is appropriate in the country, there are 5 provinces and regions that are in excess levels, and 16 provinces, districts, and cities still have room for downward adjustment.
On July 26, the Ministry of Health promulgated the national food safety standard "Iodized salt content in edible salt (Consultation Draft)". The manuscript is prepared to modify the amount of salt iodine fortification (20 to 60 mg/kg) to the average level of iodine (20 to 30 mg/kg). In addition, the principle of "adjusting iodine according to local conditions" has been established. The person in charge stressed that this does not mean that the entire population has added excessive amounts of iodine.
After August, many supermarkets across the country started selling iodized salt. The resistance of iron fortified soy sauce may be influenced by the “lead†of adding iodized salt, and the promotion of iron fortified soy sauce also has many resistances.
In 2003, the Chinese Center for Disease Control and Prevention began promoting iron fortified soy sauce.
On October 21, 2010, the “second phase of the iron fortified soy sauce project†was launched. The goal is to use three years to promote the country, so that more people buy iron fortified soy sauce.
However, when the news came out, a questionable news began to spread widely on the Internet. Some experts questioned whether the iron component of soy sauce may affect the absorption of calcium, iron, zinc and other substances in the human body. Moreover, high blood iron content may increase the risk of cancer.
In the face of doubt, the relevant person in charge of the Chinese Center for Disease Control and Prevention emphasized the safety and effectiveness of iron-fortified soy sauce. Because of the small amount of iron added, coupled with the body's metabolic function, so long-term eating will not cause excessive intake of iron. In addition, the appropriate dose of iron supplementation will not affect the absorption of calcium, but also promote the absorption of zinc.
After worrying about the safety of iron-fortified soy sauce, the high price has become a point that sceptics have not grasped.
According to media reports, during the promotion of iron-fortified soy sauce, the Chinese Center for Disease Control and Prevention selected fixed-point manufacturing companies and authorized companies to exclusively operate iron fortified soy sauce. A lawyer filed an application with the Ministry of Health requesting disclosure of the "interests" that existed.
According to People's Daily Online, Xinhuanet.com, Sina.com, Sohu.com, Netease.com, Life Times, Beijing News, and Beijing Evening News.
Event playback:
In 1994, the State Council promulgated the "Regulations on Salt Iodine Eliminating Iodine Deficiency Management" to clarify the country's comprehensive prevention and treatment measures based on long-term supply of iodized salt.
On July 26, 2010, the Ministry of Health promulgated the national food safety standard "Iodized salt for edible salt (Draft for Soliciting Opinions)" and proposed to adjust the iodine content of edible salt.
In 2003, the Chinese Center for Disease Control and Prevention began promoting iron fortified soy sauce.
On October 21, 2010, the “second phase of the iron fortified soy sauce project†was launched.
The reverse of trans fatty acids
Recently, after CCTV’s “Half an Hour in Economy†reported that there was a hidden danger in plant butter, it had aroused widespread concern in the society. Everyone suddenly realized that 95% of the foreign snacks, cakes, and bread around them contained this substance. Trans fats in vegetable creams have become the target of public opinion. Literally, this word is "negative." So what is the real situation?
Summary: Duan Linna
Fat is a substance that stores energy in the body and consists of a combination of fatty acids and glycerin.
Fatty acids are divided into "saturated fatty acids" and "unsaturated fatty acids." Unsaturated fatty acids are further divided into "cis fatty acids" and "trans fatty acids."
What foods are trans fatty acids in?
Trans fatty acids are found mainly in hydrogenated vegetable fats, such as margarine, margarine, and vegetable shortenings. Most Western-style foods contain trans fatty acids. For example, coffee mate, potato chips, salad dressing, biscuits, donuts, etc.
Especially small western-style cakes like egg tarts, cream cakes, and small breads.
Vegetable cream and trans fatty acids
Plant butter is a hydrogenated oil. The hydrogenated oil is solid at room temperature, has a good taste and good plasticity. Used in the baking industry very widely. Trans fatty acids are produced during the hydrogenation of fats and oils. But, plant butter is not equal to trans fatty acids, different hydrogenation
The content of trans fatty acids in fats and oils varies greatly depending on the processing technology.
How big is the harm of trans fatty acids?
Although more than 20 years ago, scientists have demonstrated that trans fatty acids are harmful to health. However, until recently, people began to pay attention to the harm of trans fatty acids. Trans fatty acids can increase the content of "bad" cholesterol and reduce the content of "good" cholesterol, which is equivalent to a double increase in the risk of cardiovascular disease. Even if intake is small, trans fatty acids can still significantly increase the risk of cardiovascular disease. There may be other hazards. Therefore, we should minimize the intake of trans fatty acids.
Foreign restrictions on trans fatty acids
Compared to China, foreign countries have stricter restrictions on trans fatty acids. In 2003, Denmark introduced industry regulations that the hydrogenated vegetable oil content per 100 grams of fat must not exceed 2%. Such a low content means that it cannot be used basically. Since January 2006, the U.S. Food and Drug Administration has stipulated that the trans-fatty acid content must be stated on the food label, and its content must not exceed 2%.
Canada also stipulates that food labels must indicate trans-fatty acid content and encourage the reduction of foods containing trans fatty acids.
How to eat in the end?
On November 11, 2010, the China Youth Daily reported on the “Cream Crisis Incident.†Chen Junshi, academician of the Chinese Academy of Engineering and director of the Food Strengthening Office of the Chinese Center for Disease Control and Prevention, said that the harm of plant butter is far less serious than legend, and it will not cause a food safety crisis. The Chinese people need not worry too much. Ministry of Health spokesperson Deng Haihua also said at the press conference held on the same day that at present, China’s daily consumption of trans fatty acids per person is around 0.6 grams, which is a safety category. China has taken three major measures to monitor and control trans fatty acids. At present, the development of related standards for trans fatty acids is underway.
The World Health Organization recommends that the daily intake of trans fatty acids per person should not exceed 1% of the calorie content of food (equivalent to 2 grams). A serving of French fries contains about 5 to 6 grams of trans fatty acids. Therefore, if you often eat fast food, cakes, fried foods, snacks, it is difficult not to exceed this limit.
The best way to tell if foods contain trans-fatty acids is to look at food ingredients. If the food is marked with trans fats, hydrogenated palm oil, artificial vegetable butter, etc., then this food contains trans fatty acids.
According to CCTV's website, "China Youth Daily" and "Health Management" magazine reports and articles.
Event playback:
In the 1980s, people used hydrogenation technology to convert liquid vegetable oils into solids. Trans fatty acids have been used since then.
Studies in the Netherlands in 1990 demonstrated that trans fatty acids significantly increase the risk of cardiovascular disease. This has attracted the attention of the global scientific community.
From January 1, 2006, the U.S. Food and Drug Administration requested that the content of trans fatty acids should be indicated in the nutritional composition table.
In November 2010, the Ministry of Health of the People's Republic of China organized the monitoring and evaluation of trans fatty acid risk and carried out the formulation and revision of relevant standards.