> > radiolytic products mentioned in the article are normally found in
> > foods.
That seems vague. In which foods (cooked?)....at what levels?
According to this logic it's therefore acceptable to include these
products in all foods which are irradiated.
The following section is from the article:
The free radicals react with
the food to create new chemical substances called “radiolytic
products.” Those unique to the irradiation process are known as “unique
radiolytic products” (URPs).
Some radiolytic products, such as formaldehyde, benzene, formic acid,
and quinones are harmful to human health. Benzene, for example, is a
known carcinogen. In one experiment, seven times more benzene was found
in cooked, irradiated beef than in cooked, non-irradiated beef. Some
URPs are completely new chemicals that have not even been identified,
let alone tested for toxicity.
In addition, irradiation destroys essential vitamins and minerals,
including vitamin A, thiamine, B2, B3, B6, B12, folic acid, C, E, and K;
amino acid and essential polyunsaturated fatty acid content may also be
affected. A 20 to 80 percent loss of any of these is not uncommon.
Are you suggesting that even the unique radiolytic products (URPs)
"are normally found in foods." ?
There was no mention of dose in the article. From what I know
> > about food science and preparation, risk to consumers from food
> > poisoning far, FAR exceeds any risk from the free-radical reactions
> > induced by ionizing radiation. Heck, cooking itself is a more drastic
> > alteration of the chemical nature of food.
I agree that cooking alters the stucture of foods. As far as I know
it doesn't generate URPs.
Also, irradiation is not a replacement for cooking. The damage caused
by cooking is bad enough, Irradiation introduced before hand will be an
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