In a full-scale war, you need to be prepared for anything. A nutritionist claims that some foods can protect the body from the harmful effects of radiation. In the event of a nuclear attack, they should be mandatory in the diet.
As the specialist explains, there are products that help reduce the absorption and accumulation in the human body of major dose-forming elements, such as cesium and strontium.
Dairy products have different effects on the accumulation of radionuclides. Whole milk retains the most of them — up to 100%. Skim milk retains 85–92%, cream — 15–8%, skim cheese — 10–12%. Much less radioactive elements are contained in oil (2.5–1.5%). Ghee contains practically no radionuclides (0%). Among vegetables and herbs, it is important to wash them thoroughly in clean water — this allows you to reduce the content of harmful substances by up to 40%. Heat treatment of products is also of great importance. Champignons are not recommended to be consumed raw or fried — they must be boiled, because up to 85% of cesium passes into the broth. Similarly, meat and fish are better boiled — up to 50% of radionuclides go into the broth. In eggs, radioactive elements accumulate mainly in the shell, but when boiled, they partially pass into the protein, so it is safer to cook omelets.
Special attention should be paid to products that are able to bind radionuclides in the digestive system. These are intake blockers - plant polymers such as fiber, cellulose, pectin, lignin, alginates. The most effective among them are: insoluble fiber (wheat and rye bran); pectins (baked apples, boiled beets, lemon and orange peel, currants, rye, barley, unpolished rice); phytates (peas, beans); alginates (seaweed, agar-agar).
Following these simple recommendations will help reduce the negative impact of radiation contamination on the body in emergency situations.
