posted March 16, 2011 10:33 PM            

"This low level radiation comes from small amounts of chronic radiation exposures that arise from eating the airborne radioactive particles that have fallen on food, or from the water and soil radiation incorporated in the cellular structure inside of the food. The end result of low-level radiation over a long period of time is the production of a great deal of free radicals. This free radical production causes lethal radiation sickness and contributes to high rates of cancer."

‎"A free radical is created when one molecule which possesses a highly reactive electron 'robs' electrons from other atoms. Free radicals can be thought of as molecules that are out of electron balance. The way they re-balance themselves is to steal a molecule from another molecule which subsequently unbalances the next molecule in a chain reaction type fashion....Free radicals...can cause cells to die."

"DR. PETKAU FOUND THE FREE RADICAL EFFECT FROM CHRONIC LOW LEVEL RADIATION EXPOSURE WAS ONE THOUSAND TIMES GREATER THAN FROM A SINGLE LARGE EXPOSURE.

‎"Radiation is far more toxic than chemicals or pesticides." It goes on to explain that one of the problems with radioactive isotopes is that they stay around for a LONG time. For instance. Strontium-90 has a radioactive lifetime of 560 years, plutonium-239 has a full radioactive life of 500,000 years, cesium-137 has a radioactive lifetime of 600 years and I-131 is radioactive for 160 days.

I-131 is Iodine-131 -- radioactive iodine. It is also absorbed in utero through the milk of the mother. "September 1987 impressively conveys the seriousness of the radiation problem. The infant mortality rate following the arrival of the Chernobyl fallout in early May of 1986 showed a 54% increase in June 1986 in the Pacific region of the United States. Washington State had the highest rate in the region with a 245% increase in deaths per thousand live births."

On the positive side , there is a lot we can do to minimize the negative effects of radiation. In addition to the general prescription to live as healthful a lifestyle as possible, there is a specific radiation protection diet that maximizes the preservation of health and specifically neutralizes the effects of radiation."

But first, a reminder: "THERE IS NO SUCH THING AS AN AVERAGE OR SAFE DOSE OF RADIATION

Those most susceptible are fetuses, infants, young people and the elderly. The younger have weaker immune systems and the elderly have already accumulated toxins over a lifetime.

It has been reported by a chief radiologist at Johns Hopkins that "one milligram of iodine for children and five milligrams for adults per day would reduce the amount of radioactive iodine accumulated in the thyroid by 80%."

The above is the equivalent of 5-10 tablets of kelp per day or one to two teaspoons of kelp granules. (David Avocado Wolfe recommends 1 TBL/day of kelp for adults which is equivalent to 3 teaspoons.)

Those are amount for people who have been exposed and know they have been. Preventative amounts could be smaller, such as one half ounce of dulse or other sea vegetable per day. Other high-iodine foods would be non-irradiated and organic swiss chard, turnip greens, wild garlic and onions, watercress, squash, mustard greens, spinach, asparagus, kale, citrus, watermelon and pineapple. However these foods are lower in iodine in the Pacific NW and Great Lakes area due to depleted soil.

Be aware that TOO MUCH iodine is something you don't want either, because it can overstimulate the thyroid.

"An additional approach to radiation exposure is to avoid eating foods high on the food chain (animal foods) which dramatically concentrate these radioactive minerals."