Here is a quote from a free Physics Today’s article on food radiation:
“Irradiation does reduce vitamin levels in foods, especially for the B group vitamins. Thiamine is particularly sensitive, and as much as half of that vitamin can be destroyed in food irradiated at high doses. Vitamin loss, however, occurs in many food processes, including cooking and canning…For vegetables, the loss of vitamins is potentially of greater concern. The FDA, however, considers change in nutritional value as part of its evaluation of irradiation processes. The agency is not permitted to approve the use of irradiation if it will result in a significant nutritional loss. For example, at the doses approved for quarantine control of fruits and vegetables—below 1 kGy—more than 90% of the vitamins remain in the produce…Without doubt, applying radiation to a food breaks molecular bonds and thus generates radiolytic byproducts.” (Physics Today, vol. 65, issue2, February 2012, page 66)
Food Radiation article in Physics Today
February 16, 2012 by Elizabeth
Wish we could live without all these weird thigs..
I hear you, I had never thought about food radiation before this article. I guess the more familiar we get the less weird it is then. LOL Then maybe we can find more ways around it.
The American Dietetic Association, The American Council on Science and Health, American Medical Association, the American Council on Science and Health, the American Medical Association, the Council for Agricultural Science and Technology, the International Atomic Energy Agency, the Institute of Food Technologists, the Scientific Committee of the European Union, the United Nations Food and Agricultural Organisation and the World Health Organisation have endorsed the process.
Approval for the process came after 40 years of scientific research and testing. Food scientists have not studied any other food technology more extensively.
I will not be worried unduly, if I eat irradiated foods as it has approval from specialists in many disciplines