Food irradiation

[Magnu96196@aol.com]

In a message dated 4/2/00 12:11:51 PM Eastern Daylight Time, 
radsafe@romulus.ehs.uiuc.edu writes:

<< 
 Irradiation also doesn't create cancer-causing compounds, as many people 
assume. It creates what are known as radiolytic byproducts. And while the 
sound of that term may conjure up a glow-in-the-dark quality, it simply 
refers to compounds that have been broken up (lysis) by radiant energy 
(radio). Such compounds are not unique to irradiation. They occur naturally 
in foods, too--and sometimes in much higher doses.
 
 Then, too, irradiation doesn't diminish food's nutritional quality. The 
small vitamin losses that occur are virtually the same as the small vitamin 
losses that occur with lower-tech food processing techniques such as canning. 
>>

=======================

Unfortunately, somebody is not telling things exactly.

Irradiation does produce radiolysis products in foods----------this means 
free radicals of many types that do alter the food to an extent.  Lytic 
processes can alter the salt, NaCl in meats and introduce free chlorine 
effects, which are associated with things like dioxin formation.  Free 
radicals are involved in cell damage and connected to cancer processes and 
there are some bad products generated-----that one does not find in just 
heated foods.

Unfortunately, since free radical inducement occurs in irradiated food, this 
process does alter both the quality and nutient content of enzymes.   Many 
folks these days like their foods uncooked, ie the raw veggie eaters and 
others.    Spices that are irradiated don't taste quite as good as the 
non-irradiated types.

Irradiated food does come with a cost--------just like adding nitrates or 
other preservatives to foods.   Don't think preservative methods or 
insecticides change the tastes of foods---------compare an organically grown 
tomato to one grown with fertilizers and pesticides----------most notice a 
big difference.

jep

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