Re: "FOOD WITHOUT FEAR" [FW]

[Ted de Castro <tdc@XRAYTED.COM>]

Not all of us eat our meat well done!  Nor will!  Call it a privilege of

living in civilized society.



Free radicals are called that because they are very reactive and

interact quickly with everything around them - so by the time it gets to

your market - the free radicals are long long gone!



"J. Marshall Reber" wrote:

> 

> Not being a Biologist or a Biochemist my layman's ideas might be

> erroneous;  but I am under the impression that most all of the common

> bacterial contaminations in meats can be killed by sufficient cooking.

> However I have no idea what to do to remove free radicals or their

> oxygenated products from irradiated meats.  Any ideas?

> 

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