2. Tomatoes
Tomatoes are among the most heavily modified vegetables we can eat, and as such, they are a rising cause of concern among scientists and advocates of organic food alike. Genetically modified tomatoes have been found to have less nutritive properties than their organic counterparts; for example, they have fewer antioxidants, which means that they are less effective at helping our body regenerate and clean itself from its own metabolic waste.
Additionally, vegetables that grow outside of the soil can have many rests of pesticides, herbicides, and other poisonous substances, because those are more heavily used on genetically modified organisms. The DNA of these vegetables is altered so they resist the action of herbicides and pesticides, so these are sprayed once and again on tomatoes and other transgenic foods. They don’t kill the plant but remain on its surface, and then, when we eat the fruit or vegetable, we eat the poison with it.