Foods Treated with Radiation
This pink logo is the international symbol for irradiated foods, called the Radura.
Irradiation is the process of zapping conventional foods with radiation levels up to 500,000,000 chest x-rays or 10,000 times a human lethal dose.
Today, more than 40 food products dispersed throughout 37 countries are irradiated.
Although the FDA claims “irradiation is an important food safety tool in fighting food borne illness”, according to Green Med Info, “…food irradiation destroys much of the vitamin content of food, produces a number of toxic byproducts: formaldehyde, benzene, and formic acid, as well as unique radiolytic products, e.g. 2-alklycyclobutanoes, that have been demonstrated to be cytotoxic (damages cells), genotoxic (damages DNA), and carcinogenic (causes cancer) in test tube and animal studies.”
In my opinion, anything that alters food from its natural state should be avoided.
Stay away from foods with this label.
Below is a list of foods most commonly irradiated.
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Fresh meat and poultry (including whole or cut up birds, skinless poultry, pork chops, roasts, stew meat, liver, hamburgers, ground meat, and ground poultry) |
Wheat and wheat powder |
White potatoes |
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Many spices |
Dry vegetable seasonings |
Fresh shell eggs |
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Fresh produce |
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