how to prevent nuclear radiationAuthor:zplhelen | Time: 2011-3-29 20:55:53
The nuclear radiation leak in Japan is still out of control so many days after the great earchquack near Japan, and fears that radiation would travel and hit many continents are on the rise.
Radiation can damage cells and the DNA inside them through its ionizing effect. This effect happens when a high-energy carrying particle or photon removes an electron within an atom’s nucleus from its orbit, thereby changing the properties of the atom. If enough ionization occurs DNA, cell and tissue damage result.A common example is sunburn, caused by its ultraviolet light.
In nuclear bomb explosions or nuclear reactor accidents radio active iodine can be dispersed over wide geographic areas. In the case of the Chernobyl accident it was, as far as 500 km. We do not know what the extent of radiation in the Japanese nuclear disaster may be yet but effects may also be global. Thyroid cancer is one result of such radiation.
How to prevent?
First, Don’t expose youself to nuclear radiation polluted environment; Second, Don’t drink polluted water or eat polluted foods. You need keep clean drinking water at home. Third, you need eat foods with more rich iodine, such as seaweed, Kunbu (Laminaria and Ecklonia), Haizao (Sargassum), Zicai (Porphyra) and cilantro. Seaweed has such a large proportion of iodine compared to dietary minimum requirements, that it is primarily known as a source of this nutrient. The highest iodine content is found in brown algae, with dry kelp ranging from 1500-8000 ppm (parts per million) and dry rockweed (Fucus) from 500-1000 ppm. In most instances, red and green algae have lower contents, about 100-300 ppm in dried seaweeds, but remain high in comparison to any land plants. Daily adult requirements, currently recommended at 150 µg/day, could be covered by very small quantities of seaweed. Just one gram of dried brown algae provides from 500-8,000 µg of iodine and even the green and red algae (such as the purple nori that is used in Japanese cuisine) provides 100-300 µg in a single gram.
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