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What the heck is FOOD IRRADIATION? There are two sides to this coin. You should learn both
before you make your own decission on this issue.
Why is food irradiated?
Food is irradiated to provide the same benefits as when it is processed by heat, refrigeration, freezing or treated
with chemicals to destroy insects, fungi or bacterial that cause food to spoil or cause human disease and to make it possible
to keep food longer and in better condition in warehouses and homes.
Because irradiation destroys disease-causing bacteria and reduces the incidence of food borne illness, hospitals
sometimes use irradiation to sterilize food for immuno-compromised patients.
Food irradiation: Many of my commentors seem concerned over my stance on irradiated foods. The FDA has
proven it safe, right? Heh... well, we all know what I think of the FDA. Anyhow, I am not prepared to write an extensive essay
on the matter, but these two particular issues concern me most:
1.) irradiating foods, especially meats, encourage
unsanitary meat processing practices. Meat processing is already in a terrible state as it stands, and if the processing plant
is full of little nasties like e.coli and friends, irradiation will kill those guys so no worries. Having a little
fecal matter with your beef won't make you sick because it has been irradiated. I prefer to eat foods that are as fresh as
possible and farmed in humane ways as well as packaged in sanitary facilities that do not need irradiation.
2.)
Secondly, irradiation kills bad bacteria, but it also kills beneficial bacteria and enzymes needed to digest the food. Irradiation
extends the shelf life of foods because it is essentially the enzymes that cause it to decompose. Frankly, I want my food
to go bad. That means it is packed full of enzymes and other goodies.
Click here for more of this side of the FOOD IRRADIATION COIN
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