A question, which I've had for some time, focused by John Henning's
post of the item on GMOs from the Toronto /Globe and Mail/.
It's on this point about food irradiation, which "kills rotting agents."
Can someone explain to me how food irradiation is so selective that
it can disrupt the cellular processes of the microbes that cause
rotting, with the effect of killing them, but will not disrupt the
cellular or molecular processes or structure of the food itself?
Or is it accepted that irradiation *will* disrupt the cellular or
molecular processes/structure of the food itself, but that what's bad
for the "rotting agents" is OK for the nourishing agents?
This isn't a rhetorical question. I want to know the answer from the
food-irradiation-proponents' point of view.
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I eat everything. If anything is there, I eat it. I presume it is
safe and good. --U.S. Secretary of Agriculture Dan Glickman
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