Several years ago, the U.S. Food and Drug Administration (FDA) approved a process called irradiation for protecting meats, fruits, vegetables and spices from disease-causing bacteria. Irradiation uses gamma rays, electron beams or X-rays to break up bacteria lurking in mass-produced food.
More from the article: ...irradiated foods are slightly less nutritious, since the process destroys nutrients such as thiamine (an essential B vitamin) and also vitamin C. The U.S. Department of Agriculture claims that this loss is insignificant, which isn't surprising since it's the same position they've taken regarding the nutritional decline of our food supply overall.
Among the concerns voiced by George Tritsch, research professor emeritus at the Roswell Park Cancer Institute in Buffalo, N.Y., and others is that bombarding foods with gamma rays creates free radicals, the unstable molecular fragments that go about our bodies crashing into cells as they search for an unimpaired molecule to render them stable again. In addition, certain fats subjected to irradiation produce potentially carcinogenic byproducts, such as formaldehyde and benzene, ....
Originally from on July 12, 2007, 6:43pm