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Major scientific reviews and regulatory agencies find no convincing evidence that foods made from currently commercialized genetically modified (GM) crops are inherently more risky to human health tha...
Pressure cooking (high-temperature, moist heat) reliably destroys lectin activity in many common legumes: multiple reports say pressure cooking kidney and other beans for ~10–60 minutes reduces hemagg...
Scientific and public-health bodies conclude that foods derived from currently marketed genetically modified (GM) crops are not more likely to present risks to human health than their conventional cou...
Common foods with the most heat-stable lectins include certain grains (notably wheat through wheat germ agglutinin), some legumes and oilseeds (peanuts, certain beans), and a handful of mushrooms and ...
Genetically modified (GM) foods in the global food supply have been the subject of extensive study and debate; the prevailing scientific assessments conclude that approved GM foods do not pose special...
The weight of peer-reviewed evidence and major health bodies concludes that genetically modified (GM) foods currently on the market do not pose a direct, unique risk to human health compared with conv...
The weight of major scientific reviews and public-health agencies concludes that genetically modified (GM) ingredients on the market do not, as a class, present proven unique hazards to human health, ...