I am aware of the following radio-protective food/drink items so far. I have no financial connection with any food stores or manufacturers, but I
have personally used these foods for myself and my family for the last 5 years. Most of these are in daily use in the macrobiotic (MB) diet (that's
vegan, plus some fish, and once in awhile an egg):
1. Seaweeds: The most radio-protective are the brown seaweeds from the kelp family. Examples include kelp, especially digitata (highest in natural
iodine, which protects best against the radioactive iodines) which is from the Atlantic ocean. Pacific ocean examples include kombu...the seaweed in
stores this summer was shipped before the disaster in Japan. If in doubt on manufacture date, ask the store manager when it was received. One online
seaweed supplier I have bought from recently, and can personally recommend, is Larch Hanson in Maine:
-- His seaweed products are checked by a university physicist to make sure that there is no
2. Miso: Misos that have the most protective effect are the long-aged misos (aged as much as 3 years, so that's pre-F already). If your tummy is not
used to miso in the diet, it makes a lot of sense to start with sweet brown or sweet white miso, aged just a few months but still has a lot of healing
quality to it. Limit yourself to a maximum of 1 level teaspoon a day, though, since miso can be quite salty. The miso is generally sold in a paste
form in glass jars or plastic containers. When I am in a rush, I add the miso to a small cup, add just enough hot water to cover the miso, then use a
chopstick to thoroughly dissolve the miso in the hot water. Finish by adding your dissolved miso to a small soup bowl with about 4-6 ounces of hot
water...there's your soup! Many miso makers, like South River Miso, use only protected well water from very deep wells (in Massachusetts, USA) to
make all of their miso products. Note: If the miso itself is heated to boiling (or beyond boiling temperature, as in baking), the protective active
ingredient is destroyed; that's the reason that miso soup is considered the most healing way to serve miso. If you buy miso in large quantities, just
make sure you store it in a cool place. In a warm climate, storing it in the refrigerator makes the most sense. I have miso in my refrigerator that
I have stored for 2+ years that still looks as good as the day I bought it.
Here is a link for the American miso manufacturer whose misos I most often use:
3. Brown rice is a well-known part of the MB diet, and organic versions are definitely the most tasty. It is also radio-protective, according to
Tatsuichiro Akizuki, MD, who published a book on the hospital patients he cured post-atomic bomb in Nagasaki:
Nagasaki 1945: The first full-length eyewitness account of the atomic bomb attack on Nagasaki
. The author is
Tatsuichiro Akizuki (he died in 2005 of old age):
In the summer season, long-grain rices are popular, with short-grain brown rice being the most healthful version used year-round otherwise. Look for
heirloom rice; I don't recommend hybrid (sometimes called "new" types of) rice. Best prices I have seen this year are in the bulk food sections of
independent natural food stores; most of this type of store will also sell you a 25 or 50-lb sack of organic brown rice (different varieties
available) if you ask at their service desk; ordering that way saves you the shipping costs.
4. Sea salt also contains some natural iodine. Sea salt has an unlimited storage life. Because it can react with metal can lids over time, best to
store it in a glass mason jar, away from heat. Some sea salt has become very high-priced. The most health-supporting form of sea salt is a whitish
salt that is naturally dried (often called solar-dried). The independent natural food stores always have sea salt available at a reasonable price.
Cheap sea salt which does not have the drying method indicated is usually kiln-dried; the problem with kiln-drying is that it radically alters the
balance of salts: Some sea salt components are volatile and will sublime (evaporate) in kiln heat, which is not where you want to go. Again, you can
ask the store manager when the sea salt was delivered to the store. Act now on sea salt purchases, because we know that many tons of radioactive
water were dumped into the Pacific ocean from the damaged Fukushima Daiichi nuclear reactors, and all of that radiation is going somewhere,
eventually. Gray sea salt should be used rarely if ever in any food preparation.
5. Also recommended are umeboshi plums, sometimes just referred to as ume plums. These are small preserved plums (actually umeboshi are from the
apricot family) that are also radio-protective. Because of the salt content, have only one plum per day. These can also be bought in the form of ume
paste, ready to use, but still quite salty.
6. Green tea? True, green tea has been shown to be radio-protective, but any tea plant has a talent for accumulating a range of toxins, such as
environmental radiation, fluoride contamination from water, etc. Therefore, tea shipped pre-F is best. Some packaged products indicate the date they
were manufactured. Otherwise, contact the manufacturer's website and tell them the product code number and they will be able to tell you when it was
made. Choice Organic tea makes the organic tea variety Ootho Garden Green Tea, grown in India; profits go to the Jane Goodall foundation.
7. Shiitake mushrooms: The highest-quality shiitake mushrooms are the dried mushrooms, and here's what to shop for: 1) Look for a bag of small to
medium-sized shiitakes...the variation in sizes is your tipoff that the mushrooms were grown in a natural outdoor setting or with full-spectrum
lighting. The highest grade of shiitake is known as "donko" shiitake mushrooms: The donko grade signifies that these mushrooms were grown in the
traditional manner, on hardwood logs. Donko grade shiitake mushrooms also have closed caps, which signify that their spores are still contained
within the caps. Closed caps are important, because the shiitake mushroom spores are the most medicinally valuable part of these mushrooms. If all
you can find are the dried mushrooms that have more open (flatter) caps, then it's important to save and use the "dust" at the bottom of the
bag...that's not dust, those are the shiitake mushroom spores, so they are worth saving and eating.
Additional information that confirms the value of the above list of radio-protective foods is in an out-of-print book titled
Technology's curse: diet for the atomic age It was written by Sara Shannon, who is a nutritionist. Here is the Amazon
listing for back copies of that book, some of which are for sale for less than $5.00, plus the shipping cost:
For food purchases online, the main store I recommend is Eden Foods, which has already started testing every container of food products that they have
received since the Fukushima Daiichi nuclear accidents. Here is their position paper on that topic:
On the topic of what food ingredients raise the risk factor, all refined sweeteners are at the top of the list. Sigh, I too have a sweet tooth, but
there it is (according to T. Akizuki, MD, of the first above-mentioned book).
edit on 8/19/2011 by Uphill because: Added a paragraph.