How is food irradiation done?

The food to be irradiated is exposed to eletromagnetic energy from radioactive cobalt-60. The gamma-rays emitted by cobalt-60 are absorbed by food, effectively destroying microorganisms, killing insects and hindering sprouting. In practice, a conveyor system moves food to be irradiated through a chamber containing radiation source. The amount of ionizing energy absorbed by any particular food depends on its distance from source and time of exposure and is carefully controlled so that food remains wholesome, with no changes to its taste, colour or appearance.

Some benefits of food irradiation

Radiation can considerably extend shelf life of foods by reducing or killing spoilage microorganisms - such as bacteria, molds and fungi. For instance, irradiation destroys microorganisms such as Salmonella and Campylobacter particularly rampant in meat, poultry and seafood. It also kills insects in grains and spices, and hinders undesirable sprouting of vegetables such as potatoes, onions and garlic lengthening their use for public consumption. But, while irradiation destroys microorganisms, it does not usually destroy bacterial spores (for instance botulinum spores). Therefore, proper food handling guidelines remain mandatory.

Did you know that there are free radical biochemical “terrorists” systematically attacking your cells and DNA of your cells everyday, on an average of 10,000 hits per day?

These internal weapons of mass destruction are abnormal (free radical) oxygen molecules that are destroying your health and accelerating aging process. 73% of all diseases are caused by these free radical biochemical “terrorists” molecules.

A Free Radical Oxidant molecule is a molecule of oxygen that is MISSING an electron. Because it is so out of balance, it is very dangerous and extremely destructive. So it STEALS electrons from other molecules in your cells, destroying cells and your precious DNA in process. Often DNA is mutated, leading to cancer and other deadly diseases.

How often does this happen? Scientists estimate that EACH cell in your body takes over 10,000 HITS per day from these oxidant free radicals “terrorists”!

You can observe this oxidative process outside your body in several ways. Remember last time you saw a fire? Didn’t it destroy material it burned? Fire is a rapid oxidative process. One antioxidant for a literal fire is water—it stops oxidation process, if you have enough.

We have a wild fire burning us up on inside on a cellular basis, and it is IMPOSSIBLE to get enough antioxidants from our food to control this wild fire.

Rust is a slower oxidative process. We are “rusting” on inside because of these free radical oxidants. The ONLY way to slow down process is with Antioxidants.

Have you ever observed what happens to an apple after you cut it? It starts to turn an ugly brown. That is oxidation in process. Without protection of apple skin, it begins immediately. Without protection of antioxidants in our body, we are “turning an ugly brown” inside (accelerated aging and disease development).

So where do these terrorist Free Radicals Oxidants come from?

They come primarily from oxygen we breathe. Our bodies use this precious oxygen, and in process continuously generates oxygen by-products called Free Radical (FR) Oxidants. 98% of these FR Oxidants are exhaled, but 2% that remain must be deactivated or neutralized by ANTI-Oxidants that we are supposed to get from fresh fruit and vegetables.

In addition to self generated FR Oxidants from normal body functions, we generate even more FR Oxidants from stress. Plus we take in even more FR Oxidants from other unavoidable sources of toxins and chemicals from environment including our air.