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Proteins, fats and carbohydrates are not notably affected by irradiation. But certain vitamins are sensitive to food irradiation. Yet, nutrient losses can be minimized by irradiating food in an oxygen-free environment or in a frozen state.
According to the Ames, Iowa Council for Agriculture Science and Technology Task Force Report No...
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115, consumers consistently rate irradiated fruit as equal or better than non-irradiated fruits in appearance, freshness, and taste. With all of the facts listed above, it is obvious that irradiated foods are the best option instead of harmful chemical products. These chemicals' usage and harm are a result of not using food irradiation to benefit consumers...
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