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s C~ui'~ II • ZSrtres oP EtaczxomucrJen a` Irradiated foods (2): While fonds being W~dle foods treated with radiation do not retain the i~ ionizing radiation they have been ~d rvlfh to, there is much mason for concern over ~iaflon the effects of eating these'dead' foods: not The energetic resonance of the radiation ~ n ~ source stays in the food. It1ny ra- The energy of the radiation which is absor d They by the food st in the ve been aye jaai, dissipating a pOSed f0, period of weeks. If consumed too soon after re la irradiation, deleterious health effects are h maximized. son for The abnormal chemical breakdown products ~ ncern caused by ionizing radiation continue to be ~Yer ~ present in the food and are likely to include of toxins and carcinogens. ~ Enzymes and nutrients in the food are de• stroyed, decreasing food value and promotin '~pd' mal-digestion. , The ti fe energy of the food is released in the i~ form of biophotons, leaving a lifeless effigy ! real food. j II, Normal bacterial f Lora are destroyed. S Pathogenic bacterta and fungi, like those ~ producing botulism and aflatoxin survive. In II addition, they are provided with a growth medium free of competition. Because the ' taxies prod used by the pathogens have no smell, it is not possible for you to tell if the irradiated fiord has gone bad. The uzarning smells of putrefaction and fermentation are ii gone with the bacteria that would produce ; them. Even government inspection of irradiated (_j foods as they enter the country cannot l ~ guarrantee their safety. They may contain acceptable leaels of bialogiaal toxins at the I time they are imported. Then, in storage, pathogenic /Iora can thrice. Aflatoxin, one the substances produced, especially inpea- ~j nuts, is one of the mostcarcinogenicsob- j stances known. Another, clostridium ~ botulinum, can cause rapid death from food ii p~~ing.s II