Another Reason For Organic – Irradiation

Nowhere has technology been so misused as in its application to food processing and preservation, and the best example of this misuse has been the practice of using toxic nuclear wastes to irradiate our food.

Nuclear reactors produce toxic radioactive wastes. Scientists, rather than storing deadly radiation in toxic waste sites, have found a ‘useful’ way to utilize this toxic waste. Foods can be exposed to radiation and thus be preserved for longer shelf life while at the same time bacteria, fungus, molds and parasites can be controlled. This is called irradiation. When foods are exposed to irradiation new molecules are formed. When new molecules are created or altered by the irradiation process, they are foreign to the body and present new problems for the immune system. Such new molecules cause cancer because these altered molecules also change the molecular structures of our food making it unable to function as food in the body.

Irradiation-induced changes include the formation of free radicals, alterations and cross-linking of nucleotides in DNA and RNA (mutations), the enhancement of lipid peroxidation (toxic) and formation of benzpyrene quinone (toxic), formation of formaldehyde (toxic) and formic acid from sucrose (toxic) and the conversion of nitrate to mutagenic nitrate (toxic mutation). When the water in food, or water in general, is irradiated billions of extremely reactive free radicals are formed.

Irradiated foods, when sold in grocery stores, are supposed to be labeled. However, restaurants, hospitals, schools and food services do not have to (and most of the time do not) notify their customers.

Irradiation is a ‘purification’ process that exposes almost any food, especially meat, to gamma radiation in order to kill bacteria that can cause spoilage and/or food poisoning. The radiation may come from nuclear material such as cobalt 60 or cesium (both highly toxic), from x-rays or electronic beams. Usually, 100,000 RADS is administered to meats, vegetables, and fruits, and up to 3,000,000 RADS is administered to spices. Supposedly, the food doesn’t become radioactive (hard to find a study that proves that though), but other biochemical changes are proven to occur (and those studies are easily found) – changes that have been shown to adversely affect both humans and animals.

Irradiation ionizes the atoms in food, knocking electrons out of orbit and creating free radicals, some of which recombine to form new, sometimes unknown compounds. Though these are stable, many of these compounds are toxic, such as formaldehyde, benzene, and lipid peroxides. Other free radicals cause destruction at the cellular level. Irradiated foods can lose up to 80% of their vitamins, especially vitamins A, C, E, K and B complex, as well as folic acid – the very substances needed to fight free radicals. Irradiation destroys the vital force, live enzymes, and friendly bacteria needed to maintain life.

If you want to avoid irradiated foods, buy organic and ask the restaurants you frequent if they know whether or not the food they serve has been irradiated.


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