– Irradiation is a way to sanitize and preserve food using high-energy cobalt 60 gamma ionizing radiation rays or high-speed electrons (x-rays) to reduce microorganisms in food. This procedure does not eliminate all microorganisms or offer protection from food handling later, but destroys most bacteria. It cannot make food fresh that no longer is, but it can extend the shelf life of numerous foods if irradiated when food is fresh. Food irradiation is used regularly in about 40 countries. The FDA, Food and Agriculture Organization and World Health Organization manage food irradiation domestically and internationally. These organizations decide on the foods that are irradiated, the dose used, and the labeling of products that have been treated. Approval from the FDA came in the early 1980s for irradiating spices and dried vegetable seasonings in the U.S. Irradiated foods are required to be labeled as being treated with radiation or they must have the radura international symbol for irradiated food on the label. But foods with an irradiated ingredient are not required to list this on the label. Spices on store shelves are unlikely to be irradiated, but ingestion of irradiated spices in salad dressing, frozen dinners or other prepared food is. Frontier products are not irradiated because of concerns for quality and safety.
– Organic is a way to grow and process foods to help protect animal, environmental, human, and plant health. Organic farmers conserve soil and water and use renewable resources. This practice improves the quality of the environment for the future. Organic food is produced without bioengineering, irradiation, or pesticides and fertilizers made with synthetic ingredients. For a product to be labeled organic, a certifier approved by the USDA is required to confirm that the growing, handling, and labeling of the product follow organic rules and standards.
– growing, handling, labeling, and certification of organic foods sold in the U.S. Organic Frontier products available through Hope for Health are certified by Quality Assurance International.
– Even though a universally established definition for raw food does not exist, it is broadly acknowledged that a raw food has not been frozen or heated over 115 degrees Fahrenheit, which is 46 degrees Celsius. See raw food diet.
- Vitamin E is a fat-soluble, antioxidant vitamin that protects against aging and cell damage in fat-soluble parts of the body. Oxidation to cell membranes and LDL cholesterol (the bad kind) is suppressed by vitamin E, thereby reducing the risk of heart disease. There are numerous other benefits to vitamin E. It is used to help prevent cancer, alleviate fatigue, strengthen capillary walls, aid in dissolving blood clots, and help prevent sterility, muscular dystrophy, calcium deposits, and scars to name a few. Because vitamin E is an essential nutrient, a dietary source is required since the body cannot make it. Sources of vitamin E include soy oil, nuts, seeds, and whole grains. Click to learn more about vitamin E.
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