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Flour is not insect-free, not because of genetic modification. In fact, the FDA has never approved the commercialization of genetically modified wheat as a staple food for Americans. Genetically modified corn in the United States was originally used to produce bioethanol to replace part of gasoline (now exported to China as food and feed), while genetically modified soybeans were mainly exported to China as feed (soybean meal), and genetically modified beets were used to make sugar after deep processing. So there will be no genetically modified wheat on the market, and of course there will be no genetically modified flour.

In addition, two points need to be pointed out:

1, transgenic insect-resistant crops are mainly toxic to scale insects (the second largest order of insects), but not to all pests, so transgenic corn and soybean are not necessarily insect-free.

As for flour, why not get bugs? The reason is that the eggs in the flour have been eliminated or inactivated. Treatment methods may include drug fumigation (often volatile pesticide fumigation) or even irradiation (X-ray or high-energy electron beam) to kill insects (the irradiation dose of wheat and flour is 0.4~4.0kGy). Although the landlord can think that the insect-infested flour may be more "green" (at least there is no excessive fumigation pesticide residue), generally speaking, as long as it meets the relevant national standards, the completely eliminated flour can also be eaten.

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