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Are US Foods Affected by Japanese Nuclear Fallout?

A number of people have written expressing concern over potential dangers from radiation fallout following the tsunami that compromised three nuclear reactors in Japan:

“Since the nuclear reactor explosions and happenings that have taken place in Japan, my husband and I have been very reluctant to eat fresh vegetables, especially salad greens. Up until recently, salad has been a big part of our diet, so I am wondering what your advice would be. What do you use since most salad greens are grown in California and might be contaminated with radiation? Thank you for your advice.”
Eleta M.


EDITOR RESPONDS – Since it may be almost impossible to avoid foods that have been contaminated by nuclear meltdown in Japan, our best option is to insure our bodies have adequate supplies of iodine by supplementation and that we have optimal intake of magnesium, either by way of an abundance of green foods or supplements. There have been reports of radiation exposure even on the east coast of the U.S., so it appears that even home grown vegetation may be contaminated to some extent. In the times in which we are living, it is imperative that we nourish our bodies the best way we possibly can with a primarily raw plant based diet.

“Since the earthquake in Japan and the toxic waste of radiation being poured into the air and ocean, I am afraid to buy BarleyMax from Japan. Can we get BarleyMax from any other place? And what about the radioactive cloud that landed on the California soil? Is it safe to buy California produce?

EDITOR RESPONDS – BarleyMax is not grown in Japan or in California, but rather at the 5,000 foot elevation in the Rocky Mountains and watered only with deep, mineral-rich well water. With regard to food grown in California, it is almost impossible to avoid foods that have been contaminated to some extent by those nuclear meltdowns in Japan. Our best option is to ensure our bodies have adequate supplies of iodine by supplementation. Green leafy vegetables are particularly good sources of magnesium. Rhonda and I both take iodine supplementation each and every day along with large amounts of deep green salad greens from spinach and kale in our daily ‘green smoothies’ and blended salads.”

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