Are conventional foods always safer than genetically modified foods?

The traditional foods that we eat every day have not been specifically evaluated for safety, but are generally recognized as "safe" after a long period of human practice. But in fact, traditional foods are not absolutely safe. For example, some people are allergic to certain traditional foods, such as milk and eggs, which can be fatal in severe cases. Cereals, which are staple foods, also contain natural toxins and anti-nutritional factors that affect digestion and absorption, such as phytic acid in rice and wheat, etc., which must be heated to minimize or eliminate their effects on human health. Therefore, the safety of conventional food is also relative. Compared with conventional food, GM food is the food with the most thorough safety evaluation and the most stringent regulation. Internationally, there are specialized and stringent safety evaluation standards for GM food for consumption. Most countries have specialized agencies responsible for the food safety evaluation of GM foods. China's GMO safety evaluation adopts a case-by-case analysis approach, that is to say, evaluating one product and one product at a time. Any GM product that passes the safety evaluation and obtains a safety certificate is safe. Only those GM products that have obtained safety certificates can enter the food and feed production and processing processes, and thus enter the market.