Dear EF'rs,

Articles such as the below make me relieved to be living here:

http://worldcrunch.com/testing-food-...n-instead/5431

However, anyone know how well this is done/controlled at Asian and Japanese grocery stores and restaurants? For example, Uchitomi in Lausanne?

Since the Fukushima incident, we have refrained from any products of that region, and I must say that the withdrawal symptoms have been fierce! Tortuous dreams of banana-cream filled sponge cakes, red bean ice cream and bowls of ramen delight...

Cheers!

Have to agree with you there... I stocked up on all the nori seaweed from coop right after the incident and the new batch of Chlorella I purchashed comes now from China. I don't really know how well the Swiss are scanning and checking for food radiation (coming from anywhere really) Makes me wonder sometimes though. BTW, west coast USA has probably been more affected by fukushima than Japan itself. The most recent news I found was Blue Fin tuna showing up on the coast with something like 100x the normal amount of radiation.

Got a geiger couter?
Fukushima radiation now detected in the U.S. food supply
http://www.naturalnews.com/036022_Fu...od_supply.html

Well in that case don't eat anything from Brazil, or use any kind of spice in the EU.
Or veggies from Belgium and Holland that have been conserved using ionizing radiation.

a lot of food stuffs are radiated to extend the shelf life so ou are prob consuming it for a long time anyway.

Irradiating food to extend shelf life does not make it radioactive though - ionizing radiation just kills most of the bugs that would cause the food to spoil. There is no radioactive residue left in the food, so there is zero risk of radiation-related issues from eating this food.

This article discusses the presence of Cs-137, a radioactive isotope of cesium that is a common waste product in nuclear reactors such as Chernobyl and Fukushima. This can be ingested and then you have radioisotopes inside you, which is something to worry about!

refering to the use of gamma rays and the loss of vitamins after treatment

Still wrong.

http://www.physics.isu.edu/radinf/food.htm

Irradiated foods are wholesome and nutritious. All known methods of food processing and even storing food at room temperature for a few hours after harvesting can lower the content of some nutrients, such as vitamins. At low doses of radiation, nutrient losses are either not measurable or, if they can be measured, are not significant. At the higher doses used to extend shelf-life or control harmful bacteria, nutritional losses are less than or about the same as cooking and freezing.

Vitamin issue already addressed by previous post. Gamma rays still do not make food radioactive. The radioactive sources used to produce these gamma rays are an issue, but you're not eating those. The food itself is just fine.