[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Re: "FOOD WITHOUT FEAR" [FW]



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?

> 

> ************************************************************************

> You are currently subscribed to the Radsafe mailing list. To unsubscribe,

> send an e-mail to Majordomo@list.vanderbilt.edu  Put the text "unsubscribe

> radsafe" (no quote marks) in the body of the e-mail, with no subject line.

> You can view the Radsafe archives at http://www.vanderbilt.edu/radsafe/

************************************************************************

You are currently subscribed to the Radsafe mailing list. To unsubscribe,

send an e-mail to Majordomo@list.vanderbilt.edu  Put the text "unsubscribe

radsafe" (no quote marks) in the body of the e-mail, with no subject line.

You can view the Radsafe archives at http://www.vanderbilt.edu/radsafe/