It hit the news today that regulators are expected to allow radiation for spinach and lettuce, to help avoid E.coli outbreaks. Am I the only one who is not comfortable with this?


http://www.mercurynews.com/breakingnews/ci_10275342

I researched this when I first heard of it being done, years ago. It's not as strong as a few seconds in a microwave and is barely stronger than the grocery store "scanners," so I'm very comfortable with it.

There's no trace of radiation left afterward, and the foods are molecularly identical afterward as previously. Since e.coli can often be fatal to anyone with an undeveloped or compromized immunity (children, pregnant, old, and sick people), I think it's an acceptable solution, particularly as I believe the regulations still are such that any food irradiated must contain labeling to that effect (there's a sticker or label that much be attached that contains an easy to identify symbol and words to the effect that it's been irradiated. Once you see the symbol, it will be easy to identify).

I'm comfortable with it, for the same reason Kaplods is...the changes made in the food are less than the changes you make when you throw a piece of bread in the toaster oven. I don't think twice before toasting my bread, and this is less effect than that.

IMO, "Radiation" is scary to people because they don't really understand it, what it is and what it does.

That's true, sunlight is "radiation," our microwaves cook our food with "radiation," mammograms, medical and dental xrays are "radiation." When you know the differences between the types of radiation, this is a lot less scary, because they're not using "gamma radiation" or any of the other types of radiation that can linger and cause harm.

Thank you Kaplods. You're right, I haven't done any research on this. I feel better after reading your post.