FDA expands Irradiation uses for Meat and Poultry 
With the FDA’s recent decision to increase both the scope and dosage of food irradiation used in the meat and poultry industries, we thought it would be an appropriate time to share our view on this controversial subject.
What is Food Irradiation?
Food irradiation is the process of exposing foods to deadly ionizing radiation to kill bacteria, viruses and insects. Radiation damages the DNA of the microorganisms in food, preventing reproduction and resulting in death.
Why is Food Irradiation used?
Food irradiation is a cheap alternative to proper sanitation, quality inspection and good manufacturing practices. Irradiation allows food previously determined to be inconsumable due to contamination, to be approved for human consumption. The practice has the added benefit of extending shelf-life, further saving food producers millions of dollars per year.
Why Greens Plus uses NO Irradiation
We believe in using only 100% natural ingredients, and organically-grown produce whenever possible. Because radiation damages the DNA of microorganisms and the foods we eat, we believe it poses a significant risk of damaging the DNA of humans who consume them. This is why Greens Plus will never utilize irradiation or irradiated ingredients in any of our products.
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