Radiation has been around human beings throughout evolution and the body is designed to deal with the low levels it is exposed to every day. But too much radiation can damage tissues by changing cell structure and damaging DNA.
Most radiation therapy side effects go away within a few months of ending treatment. Some side effects may continue after treatment ends because it takes time for the healthy cells to recover. This can be helped by consuming the anti-radiation remedies below.
Too much radiation causes symptoms like nausea, skin burns and hair loss and if the exposure is lengthy it can lead to long-term risks like cancer and cardiovascular disease.
At very high doses, radiation can impair the functioning of tissues and organs and produce acute effects such as nausea and vomiting, skin redness, hair loss, acute radiation syndrome, local radiation injuries (also known as radiation burns) and is often fatal.
In the case of an atomic bomb, people near the detonation point are likely to die from a combination of blast, heat, and initial radiation, with lethal radiation extending up to a mile or more.
Fallout radiation, which occurs after the initial blast, can also cause death at greater distances, potentially up to several miles downwind.
Radiation protection and recovery
Foods that can help with recovery from radiation poisoning in alphabetical order
- Algae
- Alfalfa sprouts
- Aloe vera
- Ashitaba
- Barley grass
- Bean sprouts
- Celery
- Coriander
- Hemp seeds
- Parsley
- Seaweed
- Wheatgrass
- Watercress
NOTE: All green leafy herbs and vegetables herbs can help the body recover from radiation exposure.
NOTE: Consuming dried plums (prunes) can protect from radiation-induced bone loss but consuming too many may cause loose stools.
Algae and seaweed and radiation
Seaweed, also called sea vegetables, is not only an excellent source of nutrients, but rich in minerals such as sodium alginate and iodine. These elements that are very effective at protecting the body from radiation and removing it. Algae can also detoxify the body of lead, mercury, copper and uranium due to the rich content of chlorophyll.
Kelp is the most well-known seaweed and contains alginic acid which can help protect the body against the effects of radiation.
Algae grows far below the levels of contamination of mercury and other toxins in the ocean and therefore is a healthy choice for its high nutrient content which can help the body recover from the damage caused by radiation. It also contains many minerals not found in land-based crops and this can help to remove radioactive residues from the body.
Algae and seaweed can be purchased in powder or flake forms and make a useful and highly nutritious alternative to table salt to sprinkle on meals and added to meals, soups and smoothies etc.
Types of algae and seaweed
- Chlorella (blue/green algae)
- Dulse (brown algae)
- Ecklonia cava (brown algae)
- Irish moss (red algae)
- Kombu (fermented seaweed)
- Kelp (seaweed)
- Miso (seaweed soup)
- Nori (red algae, processing can make it green)
- Samphire (seaweed)
- Spirulina (blue/green algae)
- Wakame (brown algae)
Miso soup and radiation
Japanese miso soup contains many ingredients that combat the effects of radiation, such as whole rice, barley, soybeans, sea salt (pure unrefined), seaweed, onions and kojikin fungus.
Authentic miso soup requires a dashi broth (made from kombu and bonito flakes) as its base, which is then flavoured with miso paste and often includes ingredients like tofu and seaweed.
A 1990 Hiroshima university study concluded that people who eat miso soup regularly may be up to five times more resistant to radiation poisoning than people who do not.
Pectin and radiation
Pectin is a structural polysaccharide found in the cell walls of plants and fruits and has the ability to bind to radioactive residues and remove them from the body.
Pectin acts as a natural chelating agent, which is a compound that has an affinity for other molecules. Chelating agents bind to other compounds, dragging them out of tissues or the bloodstream, so they can be removed from the body in urine or faeces. Pectin is high in the skin of fruits.
Natural food with high pectin content in their skins and peels
- Apples (cooking apples, sour and under-ripe)
- Apricots
- Bananas (unripe green)
- Carrots
- Citrus fruits
- Crab apples
- Cranberries
- Gooseberries
- Guavas
- Pears
- Plums
- Raspberries
- Red currants
- Quince
Alpha lipoic acid and radiation
Foods high in alpha lipoic acid, in combination with vitamin E rich foods, are an effective treatment for radiation poisoning. But foods rich in vitamin C must be also consumed at the same time.
Natural sources of alpha-lipoic acid in alphabetical order
- Brewer’s yeast
- Broccoli
- Brussel sprouts
- Flaxseeds
- Organ meats
- Peas
- Potatoes
- Rice bran
- Spinach
- Swiss chard
- Tomatoes
- Watercress
Highest sources of vitamin E in milligrams per 100 grams
- Wheat germ 149.4 mg
- Hemp seeds 55 mg
- Hazelnut oil 47 mg
- Almond oil 39 mg
- Sunflower seeds 38.3 mg
- Chilli powder 38.1 mg
- Paprika 38 mg
- Rice bran oil 32 mg
- Grape seed oil 29 mg
- Almonds 26.2 mg
- Oregano 18.3 mg
- Hazelnuts 17 mg
- Flaxseed oil 17 mg
- Peanut oil 16 mg
- Hazelnuts 15.3 mg
- Corn oil 15 mg
- Olive oil 14 mg
- Soya bean oil 12 mg
- Pine nuts 9.3 mg
- Cloves (ground) 9 mg
- Peanuts 8 mg
- Celery flakes (dried) 6 mg
- Spirulina 5 mg
- Dried apricots 4.3 mg
- Bell peppers (red), eel, olives and salmon 4 mg
- Jalapeno peppers 3.6 mg
- Anchovies 3.3 mg
- Broccoli, chicken, chilli peppers (sun-dried), cod, crayfish, dandelion greens, egg yolk, duck, goose, pecan nuts, spinach, tomatoes (tinned or pureed) turkey and turnip greens 3 mg
- Avocado, beef, bilberries, blue berries, butter, chicory greens, cinnamon (ground), crab, halibut, herring (pickled), mackerel, marjoram, mustard greens, pistachio nuts, poppy seeds, sardines, sesame seeds, Swiss chard, trout, tuna, turnips and walnuts 2 mg
- Fish roe 1.9 mg
- Asparagus, kiwi fruit and parsnips 1.5 mg
- Black berries 1.2 mg
- Chlorella 1.1 mg
Highest sources of vitamin C in milligrams per 100 grams
- Acerola cherries 1677.6 mg
- Camu camu berries 532 mg
- Rosehips 426 mg
- Green chillies 242.5 mg
- Guavas 228.3 mg
- Yellow bell peppers 183.5 mg
- Black currants 181 mg
- Thyme 160.01 mg
- Red chillies 143.7 mg
- Drumstick pods 141 mg
- Kale 120 mg
- Jalapeno peppers 118.6 mg
- Kiwi fruit 105.4 mg
- Sun dried tomatoes 102 mg
- Broccoli 89 mg
- Brussel sprouts 85 mg
- Cloves, saffron 81 mg
- Chilli pepper 76 mg
- Mustard greens 70 mg
- Cress 69 mg
- Persimmons fruit 66 mg
- Swede 62 mg
- Basil 61 mg
- Papaya 60 mg
- Rosemary 61 mg
- Pomelo fruit 61 mg
- Strawberries 58 mg
- Chives 58 mg
- Oranges 53.2 mg
- Lemons 53 mg
- Pineapple 48 mg
- Cauliflower 48 mg
- Kumquats 43.9 mg
- Watercress 43 mg
- Wasabi root 41.9 mg
- Kidney bean sprouts 38.7 mg
- Melon 36.7 mg
- Elderberries 36 mg
- Breadfruit 29 mg
- Coriander 27 mg
Iodine and radiation
If there is a lack of natural iodine in the diet, radioactive iodine-131 will be absorbed and accumulate in the thyroid gland. Radioactive iodine injures the thyroid, causing mutations, swelling and cancer. Consuming natural plant-based iodine helps offset the side effects of radiation exposure.
Highest sources of iodine in micrograms per serving listed
- Chlorella, dulse, spirulina algae and kelp (1 tablespoon or 5 g) 750 µg
- Himalayan crystal salt (half a gram) 450 µg
- Cranberries (4 oz or 114 g) 400 µg
- Lobster (3.53 oz or 100 g) 100 µg
- Cod (3 oz or 85 g) 99 µg
- Plain yoghurt (8 oz or 227 g) 75 µg
- Seafood, clams etc (3.53 oz or 100 g) 66 µg
- Potato (one medium size) 60 µg
- Milk (8oz or 227 g) 59 µg
- Shrimp (3 oz or 85 g) 35 µg
- Navy beans (4 oz or 114 g) 32 µg
- Turkey (3 oz or 85 g) 34 µg
- Anchovies (100 g) 30 µg
- One medium sized egg 24 µg
- Cheddar cheese (1 oz or 28 g) 23 µg
- Tinned tuna (3 oz or 85 g) 17 µg
- Gouda cheese (1.42 oz or 40 g) 14 µg
- Prunes (five) 13 µg
- Strawberries (8 oz or 227 g) 13 µg
- Butter beans (4 oz or 114 g) 8 µg
- Lean beef (3 oz or 85 g) 8 µg
- Apple juice (8oz or 227 g) 7 µg
- Peas (4 oz or 114 g) 3 µg
- Green beans (4 oz or 114 g) 3 µg
- Banana (one medium) 3 µg
NOTE: One µg is one microgram.
Sulphur and radiation
Sulphur-rich foods can help to eliminate dangerous radioactive toxins and heavy metals from the body.
Highest sources of sulphur in milligrams per 100 grams
- Scallops 520 mg
- Lobster 510 mg
- Crab 470 mg
- Prawns 370 mg
- Mussels 350 mg
- Haddock 290 mg
- Brazil nuts 290 mg
- Peanuts 260 mg
- Cod 250 mg
- Oysters 250 mg
- Chicken livers 250 mg
- Cheese (parmesan) 250 mg
- Caviar (fish roe) 240 mg
- Peaches (dried) 240 mg
- Cheese (cheddar/stilton) 230 mg
- Salmon 220 mg
- Beef 220 mg
- Eggs 200 mg
- Apricots (dried) 160 mg
- Almonds 150 mg
- Rabbit 130 mg
- Walnuts 100 mg
- Peppercorns 100 mg
- Cabbage 90 mg
- Spinach 90 mg
- Brussel sprouts 80 mg
- Chickpeas 80 mg
- Figs (dried) 80 mg
- Coconut 80 mg
- Hazel nuts 80 mg
- Mung beans 60 mg
- Dates 50 mg
- Split peas 50 mg
- Onions 50 mg
- Leeks 50 mg
- Radishes 40 mg
NOTE: Those suffering with bowel disorders such as Crohn’s disease or ulcerative colitis should avoid sulphur-rich foods.
WARNING: No artemisinin, derived from wormwood, should be taken within 30 days of radiation therapy because of possible free iron leaks to the surrounding tissues after radiation therapy.
Supplements and radiation
Certain supplements can worsen the symptoms of radiation poisoning, Foods rich in these nutrients will not have the same adverse effect.
Supplements to avoid when recovering from radiation poisoning