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Today, I am going to expose another source of toxins to which you are exposed: foods that have been irradiated, whether by ionizing radiation, gamma rays from cobalt-60, X-rays, or electron beams. The real purpose of irradiation is to extend the shelf life of products, without worrying about extending the consumer's lifespan.
This represents a serious problem for human health. With this information, you will be able to identify irradiated products and prevent toxic effects, as well as certain types of cancer, respiratory problems, an increased risk of leukemia, and other hematological cancers. Although irradiated products do not contain radiation, in some foods the process does not cause obvious changes in appearance, texture, or flavor, while in others it does. The invisible changes are present at the chemical level. However, studies show that irradiation alters the nutrient content in foods, even if everything else seems to be in good condition.
Food irradiation is used to reduce or eliminate pathogenic microorganisms and pests. Although this sounds like a noble cause, the truth is that irradiation only eliminates pathogenic microorganisms while the process is being applied; afterward, the products can become re-contaminated when exposed to the same environment. The real purpose is to extend the shelf life of the products, not the consumer's lifespan.
Additionally, there are potential negative effects on human health due to the formation of unique chemical compounds known as radiolytic compounds and other toxic by-products such as formaldehyde, benzene, and 2-alkylcyclobutanones. Radiolytic compounds form when ionizing radiation interacts with food, breaking molecules and creating new chemical products. Although many of these compounds are similar to those found in cooked or processed foods by other methods, the toxins I highlight are unique to irradiation.
Formaldehyde is a chemical compound that can form during food irradiation. It is known to be toxic and carcinogenic in high concentrations; prolonged exposure can cause respiratory problems, eye and skin irritation, and has been linked to certain types of cancer. I present scientific evidence: some studies show that the accumulated amounts of formaldehyde can cause long-term effects due to continuous exposure.
Benzene is another potentially dangerous compound that can form during the irradiation of certain foods, especially those rich in fats. It is a known carcinogen, associated with an increased risk of leukemia and other hematological cancers. Studies have shown that chronic exposure to benzene can cause these damages, even in small quantities.
2-alkylcyclobutanones (2-ACBs) are specific compounds of irradiation that form in foods containing fats. These compounds are not found in foods treated by other methods and have been a cause for concern due to their possible toxic and carcinogenic effects. I present scientific evidence: animal studies suggest that 2-alkylcyclobutanones may have mutagenic and tumor-promoting effects. However, the evidence in humans is limited, and more research is needed to fully understand the risks. The formation of radiolytic compounds and other toxic by-products raises concerns about potential negative health effects.
The FDA has approved a variety of foods for irradiation in the United States, including beef and pork, shellfish (such as lobster, shrimp, and crab), fresh fruits and vegetables, lettuce and spinach, poultry, seeds for sprouting (such as alfalfa sprouts), shell eggs, seafood (such as oysters, clams, mussels, and scallops), and spices and seasonings. Irradiated products must bear the RADURA symbol to inform consumers that they have been irradiated.
Although we know the harmful effects of compounds like benzene and 2-alkylcyclobutanones on health, the chronic effects of prolonged exposure to irradiated foods are not fully understood. It is crucial to inform my followers about the risks of irradiated foods so they can make informed decisions. Scientific studies on the effects of 2-alkylcyclobutanones and other radiolytic compounds in animal models provide an overview of the potential negative effects of irradiated foods. Countries like Austria and Switzerland have banned the use of irradiation in their food supply, and other nations have restricted its use to very specific purposes in certain foods due to concerns about the potential long-term negative effects of consuming irradiated foods. For example, it is known that cobalt-60 gamma rays destroy some vitamins A, C, E, and B in irradiated foods.
The U.S. Department of Agriculture’s (USDA) National Organic Program, which oversees the labeling of organic products, prohibits the use of irradiation to treat organic products because the process alters the natural state of foods. Irradiation can eliminate bacteria that cause salmonella, Escherichia coli, and insects, but it does not prevent the recontamination of these products once they are exposed to the same environment. So, there is not much nobility in this process; it only entertains the public with the illusion that they are preventing something.
The real purpose of irradiation is to destroy inactive organisms in products that cause fruits to spoil as they ripen, allowing these products to last longer on shelves without refrigeration.
This blog has been created without sales purposes, without any economic interest, with the aim of educating my followers. I am motivated to help and share this information on social media, which encourages me to continue making more reports. I am a critic of the food and pharmaceutical industries. I do not sell or promote products in my reports. I will keep my followers informed about toxins in food and the side effects of medicines, teaching them to use food as medicine to prevent health problems. Tune in to my podcast and watch my reels on Instagram. I specialize in natural health care, focusing on individual biochemistry.
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Dr. Lemus is a critical reviewer of the food industry, he focuses on toxic additives, environmental pollution, clean water, and the unnecessary use of medical drugs, in favor of natural therapeutic methods.
He has extensive experience and training in various disciplines and modalities of natural medicine, including food science, nutritional biochemistry, homeopathy, Chinese medicine, herbalism, bioenergetics, acupuncture, iridology, colon health, and individual biochemistry with more than 45 years in clinical experience. He is the founder and creator of Lemus Natural Medicine, a unique individualized natural medicine modality that utilizes scientific and laboratory data.
If you want to learn more about healthy living and disease prevention, contact me at Lemus Natural Medicine where natural medicine is the official medicine!
Disclaimer: This article is for informational and educational purposes only. Some statements may not have been evaluated by the FDA. This article is not intended to diagnose, treat, cure, or prevent any disease. Please consult your qualified healthcare provider before adding supplements or making any changes to your dietary program.
Before taking vitamins, consult your healthcare provider, as pre-existing medical conditions, or medications you are taking can affect how your body responds to multivitamins.
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