Aging & Dying From Irradiated Food
We were warned about irradiated food in the 1950s.
This is a classic case of Medical Amnesia.
According to “No future for irradiated steak,” New Scientist, Nov. 28, 1952 …
“There is concern that it may be unsafe to eat irradiated food. The radiation produces chemical substances in the food (particularly in the fats) which could give rise to biological effects in anyone who eats them similar to those produced directly by radiation. Thus the peroxides formed are known to produce mutations; there is a strong suspicion that they might induce cancer, and current tests on animals have shown that they shorten life span. Tests on rats fed mainly on irradiated foods have, in fact, shown that they lived less long and were significantly less fertile.”
According to the same source …
“The principle of the process is simple: the food is given a dose of radiation sufficient to destroy the bacteria which would cause it to decay. But by an unfortunate coincidence some of the most dangerous micro-organisms are also the most radiation-resistant, and it is necessary to give enormous doses of radiation to ensure of a safe level of sterilization.”
Fresh fruit, fresh vegetables, potatoes, grains, flour, herbs, spices, meat, medical supplies, consumer products, etc., etc., etc., are irradiated in the U.S.
Some supplements (like garlic) are also irradiated.
Irradiated foods are supposed to be labeled in grocery stores, but restaurants, schools, colleges, hospitals, nursing homes, and food services are unregulated.
Supermarket shoppers are protected by the FDA, but kids in school are sacrificial victims of the food and nuclear industries.
The National School Lunch Program uses irradiated food (thanks to Texas A & M University).