From Organic Consumers Association – “Irradiated fruits and vegetables benefit the packer and grocer, not the farmer or consumer. The consumer receives an inferior product that appears fresh, but has depleted vitamins and enzymes.
The FDA has proposed a new rule under the 2010 Food Safety Modernization Act (FSMA), one aimed at preventing foodborne illnesses. One of the ways for producers of fruits and vegetables to avoid having to comply with the new rule would be to irradiate their products.
The FDA would have us believe that irradiation is perfectly safe. Yet research has revealed a wide range of problems in animals that ate irradiated food, including premature death, a rare form of cancer, reproductive dysfunction, chromosomal abnormalities, liver damage, low weight gain and vitamin deficiencies.”
I am doubtful that the Monsanto managers over at the FDA will much care but if you’d like to let ‘em know how you feel anyways, you can do so by clicking the link below.
Take action today! Tell the FDA: Don’t irradiate my veggies!
- In legalizing food irradiation, the U.S. Food and Drug Administration (FDA) did not determine a level of radiation to which food can be exposed and still be safe for human consumption, which federal law requires.
- In legalizing food irradiation, the FDA relied on laboratory research that did not meet modern scientific protocols, which federal law requires.
- Research dating to the 1950s has revealed a wide range of problems in animals that ate irradiated food, including premature death, a rare form of cancer, reproductive dysfunction, chromosomal abnormalities, liver damage, low weight gain and vitamin deficiencies.
- Irradiation masks and encourages filthy conditions in slaughterhouses and food processing plants. Irradiation can kill most bacteria in food, but it does nothing to remove the feces, urine, pus and vomit that often contaminate beef, pork, chicken and other meat. Irradiation will not kill the pathogen that causes mad cow disease.
- Irradiation destroys vitamins, essential fatty acids and other nutrients in food — sometimes significantly. The process destroys 80 percent of vitamin A in eggs, but the FDA nonetheless legalized irradiation of these products.
- Irradiation can change the flavor, odor and texture of food – sometimes disgustingly so. Pork can turn red; beef can smell like a wet dog; fruit and vegetables can become mushy; and eggs can lose their color, become runny and ruin recipes.
- Irradiation disrupts the chemical composition of everything in its path — not just harmful bacteria, which the food industry often asserts. Scores of new chemicals called “radiolytic products” are formed by irradiation — chemicals that do not naturally occur in food and that the FDA has never studied for safety.
- The World Health Organization did not follow its own recommendation to study the toxicity of “radiolytic products” formed in high-dose irradiated food before proposing in November 2000 that the international irradiation dose limit — equal to 330 million chest x-rays — be removed.
- Soon, some irradiation plants may use cesium-137, a highly radioactive waste material left over from the production of nuclear weapons. This material is dangerous and unstable. In 1988, a cesium-137 leak near Atlanta led to a $30 million, taxpayer-funded cleanup.
Because it increases the shelf life of food and is used in large, centralized facilities, irradiation encourages globalization and consolidation of the food production, distribution and retailing industries. These trends have already forced multitudes of family farmers and ranchers out of business, reduced the diversity of products in the marketplace, disrupted local economies in developing nations, and put American farmers and ranchers at a great economic disadvantage.