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Food and Radiation

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Given the current crisis in Japan, I wanted to address the topic of food and radiation. While the releases of radiation in Japan are disturbing, it is important to note that we are exposed to radiation on a daily basis, from televisions, microwaves or x-rays. Radiation damages cells in the body. Research has shown that excessive exposure to may cause cancers, and nuclear radiation in particular has been shown to cause thyroid cancer. Therefore, it is crucial to eat foods that will minimize the absorption of radiation in the body.

According to a recent article in the New York Times, “The principal elements that have been released from reactors at the Fukushima Daiichi plant are iodine 131 and cesium 137. Cesium is dangerous because it is long-lived and travels easily through the food chain, continuing to emit particles for centuries once it is released.” (New York Times, March 22, 2011). Our bodies readily absorb iodine from the environment. Unfortunately, our bodies are unable to recognize the difference between regular iodine and radioactive iodine. Therefore, if there is radioactive iodine in the environment, the thyroid gland will readily take it in. This is why people have been consuming potassium iodide. Excessive amounts of potassium iodine are also dangerous and can cause a variety of inflammatory reactions. While it is difficult to assess how widespread the radiation has extended, it is probably best to avoid consuming produce and fish from the area around Fukushima for the next several months at the least.

The best thing to do is to eat foods rich in antioxidants, which help prevent oxidative damage to your cells from radiation and other toxins in the environment. Vitamins C, E and the mineral Selenium are rich in antioxidants, as are foods containing carotenoids and flavonoids, such as brightly-colored fruit and vegetables. In addition to its antioxidant properties, vitamin C also helps stimulate the immune system. In addition, sea vegetables are rich in iodine, calcium, potassium, and iron. Selenium and sea vegetables are commonly used in chelation therapy to remove toxins and heavy metals from the body.

The foods below are full of antioxidant vitamins and minerals:

  • Citrus fruits
  • Berries
  • Papayas
  • Cantaloupes
  • Garlic
  • Onions
  • Red and Green Peppers
  • Broccoli
  • Brussels Sprouts
  • Tomatoes
  • Asparagus
  • Mushrooms
  • Cabbage
  • Dark Leafy Greens
  • Parsley
  • Sea vegetables
  • Butter
  • Eggs
  • Liver
  • Nuts and Seeds (especially Brazil nuts)
  • Oats
  • Brown Rice
  • Whole Wheat
  • Shellfish

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Quote of the Month

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“A world without tomatoes is like a string quartet without violins.”

—Laurie Colwin

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Upcoming Events Headline

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04.19.2011

Cooking for
Bone Health

Hands-on
Cooking Class

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04.25.2011

Cooking with Whole Grains

Hands-on
Cooking Class

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05.04.2011

Top-20 Healing Foods

Lecture

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05.11.2011

Healthy
Breakfast Ideas

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Cooking Class

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All events are located in Singapore unless otherwise noted. For more information
and a complete listing of upcoming events, visit healthytiffin.net/events.html

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About Me Headline

I am the mother of four daughters and a Certified Health Counselor, as well as a passionate advocate of organic and local food and a healthy lifestyle. I decided to become a health counselor to fulfill my passion of working with children and parents to improve their health and family life. Learn more about me at healthytiffin.net/about.html

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In this issue:

Recipes

Quinoa-Ginger Muffins (yields approximately
15 muffins)

  • 1 cup uncooked quinoa
  • 1 cup oat flour
  • 1 cup maple sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1/8 tsp salt
  • 1 cup chopped Brazil nuts
  • 4 Tbsp chopped crystallized ginger
  • ½ cup raisins
  • 3 large eggs
  • ½ cup orange juice
  • 1 stick (4 oz) unsalted butter, melted and cooled
  • 2 tsp vanilla extract
  1. Bring a large pot of salted water to boil. Add quinoa, cover and cook on medium heat until white dot of uncooked starch in center is gone, 11–14 minutes. Drain and spread on large plate to cool.
  2. Preheat oven to 350 Fº. Butter a muffin pan or line muffin pan with parchment liners.
  3. Combine dry ingredients up to raisins in one bowl. In a separate bowl, combine eggs, juice, butter and vanilla. Stir the liquid ingredients and quinoa into dry ingredients. Transfer to pan.
  4. Bake 45–60 minutes, until toothpick inserted in center comes out clean. Cool on rack and cut into squares.

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