RE: "FOOD WITHOUT FEAR" [FW]

["Neil, David M" <neildm@id.doe.gov>]

If I recall correctly, cooking produces more free radicals than irradiation

does.  Vastly more in the case of flame grilling or smoking meats.



Dave Neil



-----Original Message-----

From: Jerry Cohen [mailto:jjcohen@PRODIGY.NET]

Sent: Tuesday, November 19, 2002 11:11 AM

To: J. Marshall Reber; Radsafe (E-mail)

Subject: Re: "FOOD WITHOUT FEAR" [FW]





Does anyone have any idea of just how detrimental the existence of free

radicals might be?

If their effects are insignificant, why should they be removed?





----- Original Message -----

From: J. Marshall Reber <reber@attbi.com>

To: Radsafe (E-mail) <radsafe@list.vanderbilt.edu>

Sent: Tuesday, November 19, 2002 9:11 AM

Subject: Re: "FOOD WITHOUT FEAR" [FW]





> 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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