In the conditions of a full-scale war, Ukrainians are increasingly thinking about basic emergency preparedness, in particular, a nuclear threat. Experts emphasize that even nutrition can play an important role in reducing the negative impact of radiation on the body. A nutritionist explains which foods help reduce the absorption of radionuclides and should be included in the diet in case of danger.
First of all, it is worth paying attention to dairy products. Whole milk can accumulate up to 100% of cesium and strontium, skim milk - about 85–92%, and cream - only up to 15%. The least radionuclides are contained in ghee - practically 0%. Therefore, it is considered safer during times of increased radiation background.
Vegetables, fruits and herbs should be washed thoroughly in clean water - this reduces the amount of harmful substances by almost 40%. Champignons should be consumed only after boiling, because up to 85% of cesium passes into the water. The same applies to meat and fish: during cooking, up to half of the radionuclides pass into the broth.
It is important to know that eggs can also accumulate harmful elements in their shells. When cooked, some of them can pass into the protein, so it is safer to cook omelets rather than eat eggs boiled.
The nutritionist emphasizes that there are also natural “blockers” of radionuclides — products that bind toxins in the digestive system. These are fiber, cellulose, pectins, lignin and alginates. They are contained in bran, baked apples, beets, citrus peel, currants, seaweed and even legumes — peas and beans. They help the body to eliminate harmful substances faster and reduce the risk of accumulation of radioactive elements.
Thus, proper nutrition can become not only an element of a healthy lifestyle, but also an important part of personal safety in conditions of possible radiation danger.
