Originally published January 7 2014
As Fukushima radiation makes landfall on California beaches, Natural News announces lab to test foods for radioactive cesium-137
by Mike Adams, the Health Ranger, NaturalNews Editor
(NaturalNews) Radiation from Fukushima has reached the shores of California. This has been confirmed by county officials in Half Moon Bay, California, who conducted radiation tests and found a 500% increase in radiation on the beaches there.
Alarm has been raised over the past few days thanks to amateur videos like this one showing alarmingly high Geiger counter readings on the beaches. "The videos follow other alarming news last month that starfish were mysteriously disintegrating along the West Coast, a trend that has not been linked yet to any cause," writes the Half Moon Bay Review.
It has been confirmed that TEPCO lied about radiation readings at the Fukushima Dai-Ichi nuclear power plants. Actual radiation releases were as much as 18 times higher than "official" reports.
It is now widely believed by nuclear experts that radioactive elements such as Cesium-137 have entered the food chain in the Pacific Ocean and have begun to arrive on the shores of California. This means seafood caught in the Pacific Ocean must now be tested for radiation.
Natural News announces atomic spectroscopy lab to test for radioactive isotopes such as Cesium-137
Today Natural News announced the launch of its new laboratory project and the food science subdomain http://labs.naturalnews.com
Using high-end atomic spectroscopy instrumentation and working in partnership with the non-profit Consumer Wellness Center, Natural News is now publishing elemental analysis data on a large number of foods, superfoods, groceries, herbs and even nutritional supplements.
The elements currently being published at Natural News Labs are:
• Aluminum
• Copper
• Arsenic
• Cadmium
• Mercury
• Lead
• Uranium (atomic mass of 238)
• Cesium (atomic mass of 133)
In addition, Natural News is also publishing the Metals Retention Factor (MRF) and Metals Capturing Capacity (MCC) numbers pioneered by Mike Adams. These numbers describe the ability of foods to either retain toxic elements contained in their composition or attract and bind with toxic elements found in digestive acid (gastric acid).
Testing foods for radiation
Radioactive Cesium-137 is the most prominent and dangerous element found in foods in the aftermath of nuclear catastrophes or nuclear weapons. Cesium-137 has a half-life of 30 years, and it persists in soils for 200 - 300 years. Cesium-137 mimics potassium in plant and human biology, so it goes everywhere that potassium goes (i.e. every single cell of your body).
Directly testing foods for radioactive Cesium-137 is extremely difficult with atomic spectroscopy because Cesium-137 has the same atomic mass as Barium. Thus, atomic spectroscopy instrumentation is unable to distinguish between the two. However, Adams has combined atomic spectroscopy analysis with laboratory-grade benchtop timed radiation decay meters to arrive at a highly accurate methodology which can determine both a food's current level of radioactivity as well as that food's natural affinity for absorbing the Cesium element. These two numbers detail the "radioactivity profile" of a particular food substance.
Natural News is now testing fish products harvested from the Pacific Ocean for their radioactivity and Cesium affinity profiles. Results will be published and made freely available at Labs.NaturalNews.com
In addition, Adams is also searching through hundreds of botanicals and dietary substances to identify substances which have strong ionic affinity for Cesium atoms. This research is well underway, and results will be published on Natural News.
"We have already documented the fact that Hawaiian Spirulina has an extremely high natural affinity for Uranium, capturing over 89% of the free Uranium in our digestion simulation tests. The Metals Capturing Capacity of Hawaiian Spirulina for Uranium-238 is 15.2, meaning each gram of Hawaiian Spirulina binds with 15.2 micrograms of Uranium."
Spirulina's affinity for Cesium, however, was much lower, clocking in at an MCC of only 2.6. "We are confident we can identify other dietary substances with higher affinity for Cesium, but the search is tedious and expensive," Adams explained.
To stay up to date on the search for Cesium-binding substances, stay tuned to Natural News and the Natural News Forensic Food Lab.
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