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Author	Topic: Irradiated fruits?
Peter 04-17-2003 04:43 AM	Hi Wai, I was pretty happy that ripened avocadoes are available again here, but doing some internet research, i learned that some importet fruits have been irradiated before shipment. Reportedly Mangoes and Papayas get irradiation treatment, but also avocados from israel (which i dont know if its true). Do you know anything about it or how someone could find out which fruit are and which are not irradiated (a missing declaration is no proof)? I guess these fruits are not acceptable while doing the sample diet right?
Wai 04-18-2003 07:28 AM	that is a problem indeed, especially in the US (because of the FDA regulations) we've discussed this in this thread about "raw" meat: link and no, irradiated fruits are not acceptable also check this out: http://www.rense.com/general30/aasuyi.htm personally, i have no experience with irradiated fruits, and i don't know of an acne patient who has, so, i hope you can find out more... please keep us updated!
Peter 04-19-2003 10:46 AM	hi wai and everybody, i can just translate some interesting things i found on this website: www.bernd-leitenberger.de/bestrahl.html Low dose irradiation (<1KGy) is used to prevent potatoes, garlic and onions from producing sprouts, they then of course have a longer shelf life. Potatoes then get dark spots where originally sprouts would have been formed, but only after cooking , this irradiation is allowed in some EU countries like netherlands (arent you from there?), france and spain. The same dose of irradiation is used for fruits (bananas, mangoes, cherries, apricots and especially papayas) to prevent any further ripening and ageing. The advantage (so called) is that these fruits dont have to be harvested unripened. The good thing is that irradiation is not suitable for every kind of fruit, like oranges and relatives react with softening of the peel. 1-2KGy (medium dosage) are used for preservation of tomatoes, figs and strawberries (allowed in Belgium) and fish (Netherlands). The good thing here is that it only works for low fat fish. Any fat fish gets a rancid taste sooner because of fragments of fatty acids. This does not only happen in fish but also in other animal food, where irradiation can lead to strange, unnatural flavours (meat gets a "wet dog"-like taste, milk gets slimy and egg white becomes watery). Of course every irradiated food has to be declarated in the EU (I dont know about the US rules), but fact finding is not easy since analysis methods are lavish and expensive and especially in fruit it can only be verified by analyzing water-free samples (such as soil on the peel), because the radicals that have been formed degrade in water containing tissue quickly. I think the whole irradiation issue should not drive us paranoic, but it may be something to consider for patients who did not respond to your diet properly. I guess everyone already bought tomatoes or pears that simply refused to decay. I simply dont buy them anymore.
Wai 04-25-2003 04:50 AM	thank you Peter!!!