(THIS ARTICLE IS MACHINE TRANSLATED by Google from Norwegian)
No one has shown that eating foods made from genetically modified plants is dangerous to health. The fear of eating such foods can therefore prove to be baseless. But nobody knows for sure about today.
What is certain, however, is that genetically modified plants carry an ecological risk. There are already many examples of the new genes spreading to related species. And there are examples of antibiotic resistance spreading to other plants and organisms. Such an unintended spread of genes with very special properties can have an ecological range that one cannot overlook today.
Genetically modified foods are at full speed in the diet and there are major financial interests behind the development. From a precautionary perspective, skepticism is great. Many are afraid that scientists may lose sight of it altogether. For what happened when a gene from Brazil nuts was transferred to a soy plant? Then people who were previously allergic to brazil nuts also became allergic to the margarine made by the genetically modified soybean oil.
Similarly, genetically modified rapeseed can spread inheritance to related weed types. Danish experiments showed that field cabbage also became resistant to the weed that the genetically modified rape was designed to withstand.
Then the next step is: find a new herbicide. And next: a new gene that can change the rape to withstand the new herbicide. This spiral never ends, but it makes all agriculture increasingly dependent on major biotechnology groups that will make money for the world to be so.