Bt Brinjal and Health Hazards

The making of Bt brinjal involves insertion of a gene from the soil bacterium Bacillus thuringiensis into the DNA or genetic code of the vegetable to produce pesticidal toxins in every cell.

Bt brinjal has been modified to produce an unknown chimeric insecticide toxin. In the toxicity tests on target and non-target insects, this chimeric toxin was not used. Instead, an improper Cry1Ac toxin was used because this control was easier. Also, Bt brinjal is resistant to antibiotics, at least the well-known kanamycin,"

Bt brinjal has not been properly tested for health or environmental safety. In feeding trials, numerous significant differences were noted compared to the best corresponding non-Bt controls: Bt brinjal appears to contain 15% less kcal/100 gm, has a different alkaloid content, and 16-17 mg/kg Bt insecticide toxin poorly characterized for side effects, and produced by the plant genetically modified for this.

GM-fed rats had diarrhoea, higher water consumption, liver weight decrease as well as relative liver to body weight ratio decrease.

It may cause diseases like swollen face, itching skins, allergies, et cetera.

Moths and butterflies would die and may led to their extinction, if they consume the pollen grains of Bt brinjal.