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Mongering and Panic

RE: the Fear Mongering and Panic about the Nuclear Plant Situation in Japan

A voice of reason, this note is from a friend of a friend who works at a nuclear power

plant here in California,  His background is Nuclear Engineering/Bio Medical Sciences.


I am not going to mention his name because I did not ask his permission to print this as I don’t directly know him. I am just really -I don’t know quite what word to use? Annoyed? Aggravated? Disgusted? Shocked? Appalled at the news coverage that is just engendering fear and this includes the natural health world. I hope that this scientists opinion and the websites her recommends calms everybody down.


I would not want to think that the run on iodine and other substances is due to human greed. People trying to make a buck by creating fear.

+++++++++++++++++++++++

Nuclear plants in Fukushima, Japan

There are six units at Fukushima Daiichi.  I say that because
there are four more units at nearby Fukushima Daini.
Most folks haven’t heard anything about them because they
shutdown and have been maintained in a successful, uneventful
shutdown since the earthquake.
All the operating Daiichi units shutdown when the earthquake
occurred, along with several other nuclear plants in Japan.
The problems began when the plants lost offsite power due
to the earthquake – power lines were downed so electrical
power for equipment was not available from outside sources
(like other power plants).  Of course this was true for much
of the surrounding area including hospitals, businesses,
homes, etc.  Nuclear plants have backup diesel generators
to provide emergency power in the event of the loss of offsite
power.  The diesels did start up immediately to provide
power but were then tripped off themselves.  The reason for
this is unclear to me – I’ve heard two stories: one that the
tsunami wiped out the diesel fuel tanks or two: that the
tsunami wiped out the cooling system for the diesels so they
couldn’t operate (like the required cooling for your car’s engine).
In either case, the diesels were no longer operable so the
entire plant was under what is called a Station Blackout.
Nuclear reactor fuel must be cooled even after the reactor
is “off” or shutdown.  Think of an electric range.  When you
turn the dial on an electric range to zero, the heating elements
stay quite hot and take time to cool.  Similarly the nuclear
reactor requires significant cooling for some time period even
when the reactor is shutdown.  Without the cooling, pressure
can build up and the water in the system can reach boiling.
The worst thing that can happen is that you have insufficient
water and you “uncover” the fuel so that there is little heat
removal.  The fuel can then reach high temperatures and
“melt.”  Even though it doesn’t really melt, the fuel is then
damaged to the point that very high amounts of radioactivity
can be released.
Systems should have been available to provide cooling water
to the fuel.  However, with limited power supplies, plant
operators have had to reduce pressure by venting the
systems so that the pressure was low enough so water
from firefighting equipment could be forced in.  They’ve
resorted to seawater because the plant fresh water supplies
have been exhausted, perhaps mostly boiling off to steam.
Once they vented the system, hydrogen gas that was
generated in the primary system traveled outside the
primary containment structure into the reactor building.
This type of reactor does not have big concrete domes like
most plants in the US but instead has a much smaller
containment structure surrounded by robust concrete
structures and a building with a fairly ordinary roof.
The hydrogen gas accumulated in the reactor building
and ignited at Unit 1 and the next day at Unit 3.  Those
were the spectacular explosions seen on TV.  Along with
the explosions, some radioactivity was released to the
environment.  Radiation doses outside the plant boundaries
were not high and were what is commonly described as “puff”
releases since the gases are puffs that dissipate quickly.
Not a lingering exposure.
Then this morning (Tuesday) Unit 2 suffered a similar
hydrogen explosion that some believe may have damaged
the primary containment, something that had not occurred
at Units 1 and 3.  Lastly, Unit 4 that was in a shutdown condition
before all this began, appears to have had a fire associated with
lubricating oil for some pumps, not a fire associated with fuel
as some media have speculated.  That fire reignited today
but was put out after about 30 minutes.

Consequences

As long as the fuel stays cold and covered with water as is
currently being done with seawater, there should be little
or no more significant releases of radioactivity.  Hence the
Japanese authorities request that nearby residents
(out to about 20 miles) stay indoors instead of evacuating.
People who lived close to the plant (~12 miles) were previously
evacuated.  The few reports of actual measurements indicate
that radiation exposure rates at the plant boundaries have not
reached any levels that present concern for health hazards and
have been reduced significantly.  The onsite doses have been
high and that’s why “non-essential” personnel from the plants
were also evacuated.  The only thing I’ve read so far about
workers is that one worker received about 10 rem, twice the
US regulatory limit, and a couple of dozen have been contaminated –
and cleaned up with soap and water.  Contamination like this is
not a significant hazard.  Reports also talk about some local
residents being monitored and a couple dozen of them also being
decontaminated.  Remember, instruments can detect levels of
radioactivity so low that we often mistake natural radioactivity
on clothing for plant-related contamination.
For the future, people on the radio speculate about losing the
ability to use the surroundings for many years to come.  That
is unlikely because it takes catastrophic releases of radioactivity
like at Chernobyl to cause that kind of contamination and
at this point, Fukushima is nothing like Chernobyl.
For the US, there is no health hazard at all.  Japan is simply
too far away.  Any releases would be so greatly dissipated
by the winds that it is likely we won’t even be able to detect anything.
I say that because after Chernobyl and Chinese atmospheric
weapons tests, we could detect radioactivity on the west
coast.  Nothing harmful, simply detectable.  Again, remember
we can detect radioactivity at levels literally billions of times
lower than are used in common diagnostic nuclear medicine scans.
So the “run” on potassium iodide (KI) out west is silly,
unnecessary, and contributes to fear mongering.
In the grand scheme of things, Japan has suffered from a
terrible catastrophe.  The thousands of deaths, billions of dollars
of damage, and heartache are huge impacts, even to a
well-prepared, tough society.  In comparison the damage and
consequences from Fukushima are really not that important.
The losses are so great across the land, that it is pretty easy
for the media to focus on Fukushima as an example of the
results of the earthquake and tsunami.  TV can only show
so much video of the hundreds of homes and cars and boats
being washed inland before the public becomes immune and
uninterested.  But the continuing unfolding story at the
nuclear plant that most folks fear anyway, makes for continued
bad news and bad news sells.  The flip side of Fukushima is that,
unless things go south in a hurry over the next few days,
the situation shows that the plant, although it’s essentially an
antique, still safely shutdown in the face of one of the largest
earthquakes in recent history but failed to meet the challenge
presented by the tsunami.  And even so, has not hurt anyone
yet and is unlikely to cause any long lasting health problems.
Compare that to refinery explosions, train wrecks, buildings
that collapse during earthquakes, hurricanes, tornados, crazy
guys with guns . . .   the list goes on.
If you want factual information without opinions,
I’d suggest <nei.org>   Yes, it’s an industry website but they
cannot afford to present biased information in this environment.
The only thing lacking (and I haven’t seen much anywhere)
are the integrated radiation doses at various locations due to
the releases and information on the radionuclides released.
But that’s some nerdiness that most folks don’t care about.
Or try the International Atomic Energy Agency at <iaea.org>


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Red Cabbage Caraway Slaw

The Raw Gourmet Recipe Corner


Another ridiculously simple and easy recipe from
Nomi Shannon, The Raw Gourmet in an effort to
show that it’s not difficult to be all or high raw.
Really!

Red Cabbage Caraway Slaw

6 cups thinly sliced red cabbage

1 large onion, sliced very thin

1 tablespoon caraway seeds, or more to taste

1 teaspoon Nama Shoyu or Tamari

1 teaspoon water

1 teaspoon sea salt

a clean pair of rubber gloves

In a large bowl, combine the cabbage and onion.

Toss. Sprinkle the caraway seeds, Nama Shoyu,

water and salt evenly over the vegetables. Using

gloves, knead (massage) and toss the veggies,

crushing the veggies in your hands for 5-6 minutes.

(time it). It’s ready to eat! This will keep in your

refrigerator for 4-5 days.

Variation. For a more intense flavor, cover the slaw

with a plate and place a water jug or brick on top of

the plate for additional weight. Cover all with a towel.

Allow the slaw to marinate at room temperature for

2-6 hours. Remove the weight, refrigerate or serve.

Serves 4.


Also posted in Ask Nomi, Blog, Recipes | 1 Comment

Raw ‘Pizza’ Recipe

Wow so much nice feedback from yesterday’s recipe for Raw Pad Thai, I thought I’d send out another recipe today. Some questions from yesterday: One person wanted to know what could be substituted for the orange juice, I think that just leaving it out and increasing the lemon and lime would work, maybe adding a bit of something sweet, to taste.

Other less common ingredients that would really make the sauce for the Pad Thai shine would be Kaffir lime leaves and crushed lemongrass stalk. Play with your food!

This recipe from Raw ‘Pizza’ is taken from Week Four of my 3 month raw food coaching class which is going on right now.

Here’s a take on this pizza recipe (not as authentic but you’ll get the idea)

Pizza

For this ‘recipe’ you are going to need a slice of that onion bread you made in Week One.(find onion bread recipe here: Onion Bread Recipe on Ragourmet.com

Or you can purchase something similar here:

This is an excellent source for: olives, nuts, nut butters, snacks, look for the onion bread or similar under “bread”. The food at this site is all RAW unless it says other wise. Using this link will send me back a small commission so I would appreciate it if you would do that, it does not affect your pricing.

So, your pizza crust is the onion bread

Then you can use the Alfredo Sauce from Friday on Week Three (recipe below) this is also called White sauce…it’s cheesy and yummy…spread it on the bread-if you prefer use some Sunny pate instead, or as I used in the video you can use beanless hummus.

Then on top of that use a marinara sauce-there’s a recipe in Week One, Saturday, for marinara sauce.(find marinara sauce recipe here: http://rawgourmet.com/recipes) But hey, you don’t have to get all fancy, just chop up a tomato, put a little sea salt or Trocomare * or Herbamare** on it, some Frontier pizza spice and pile that on top of the white sauce.

Then use any or all of these:

chopped basil

chopped olives

chopped fresh oregano

chopped onions, shallots or scallions

chopped red pepper

or what ever suits you

** great sea salt based products look for them at your health food store, perfect seasoning time after time with these, worth the price they last for a long time.
And you’ve just made Raw Pizza from food you had in the house, in just a few moments…enjoy!
>White sauce or Cheeze:

Prep time 20 minutes, 2-3 hours to thicken in refrigerator
1 cup raw macadamia nuts
1 cup raw cashews
1/2 cup raw pine nuts
1 cup water or more as needed
2 lemons, juiced
1.5-2 tablespoons nutritional yeast
2 teaspoons Nama Shoyu or pinch of sea salt

Soak all the nuts for 2 hours. Drain, rinse and drain again. Place all ingredients in blender and blend until smooth. Refrigerate 2-3 hours to thicken. The sauce should be the consistency of sour cream, if it is too thick, thin with a small amount of additional water.

This will keep in a cold refrigerator for 3-4 days maybe a little longer.
From Raw Food Celebrations by Shannon and Duruz

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Raw Pad Thai

A Recipe from The Raw Gourmet
 
 

Pad Thai Noodles

This recipe is from Raw Food Celebrations by myself (Nomi Shannon) and my friend Sheryl Duruz. It’s a great book full of party themes and recipes.

This recipe will serve 2-4 people.


 

This recipes consists of "noodle salad", Sauce and garnish


 

Noodle salad

2 medium zucchini

1 large carrot

¼ cup chopped cilantro

¼ cup mung bean sprouts


 

Peel zucchini. Then shave into thick strips with a vegetable peeler. Cut carrot into matchsticks or julienne strips with a mandoline or a sharp knife. Toss above together in a bowl.


 


 

Pad Thai Sauce

1 cup almond butter

juice from: 2 oranges, 1 lime, 1 lemon

2 cloves garlic

4 soft dates, pitted (Medjool preferred)

½ inch piece fresh ginger (or more to taste)

1 teaspoon sea salt

(optional) ½ small hot red chile or 2 teaspoons crushed dried chiles


 

Blend until smooth. If too thick add a small amount of water; the sauce should be thick. Add to the noodle mixture and mix well.


 

Garnish

2 scallions, chopped

12 basil leaves, chopped

5-6 wedges of fresh lime

4 almonds, chopped


 

Sprinkle all but the lime wedges over the salad just before serving. Place lime wedges around the edge of the bowl.
 
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A Simple Reminder about Why We Eat Raw Food, Why Organic?

A Simple Reminder about Why We Eat Raw Food by Nomi Shannon

Eating a high enzyme diet consisting of raw fruits and vegetables, sprouted seeds, nuts, grains and some seaweed will profoundly increase your chance of achieving optimal health.

Eating predominantly cooked food puts a tremendous strain on the body. To understand why this is true, you need to understand the role enzymes play. Enzymes are in the cells of every living plant and animal. It is enzyme activity that accomplishes all biological work from blinking an eye, to lifting a finger, to having a thought. Read More »

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The inside information about heavy duty blenders

Many people have asked me about the differences between the two top selling heavy duty blenders, The K-tec and the Vita-Mix.

There are two heavy duty blenders on the market worth talking about: The K-tec HP3 and the Vita Mix. These machines are about the same price, and are considered to be comparable. So if you already own a Vita Mix-there is no need to trade up to a K-tec, but if you are looking for a heavy duty blender I definitely recommend the K-tec over the Vita Mix. Read More »

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Should Supplements be included on a Raw Food Diet?

My Opinion in 2000/My Opinion in 2007

Written in Sept 2000:

Should Supplements be included on a raw food diet? Many people have asked me how I feel about taking supplements while on a raw food diet. My answer has always been that in a perfect world, with perfect soil, perfect food and perfect eating habits, supplementation would not even need to be considered. Unfortunately, as we all know, this is far from a perfect world. I have never recommended any particular supplement but have always advised personal research. Now, for the first time ever I am endorsing a whole food product that is sometimes referred to as a supplement. In reality, it is a certified organic wilddcrafted fresh water botanical whole food. I am talking about E3Live AFA, a liquid form of pure nutritional blue-green algae. Read More »

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The Truth About Agave

Not as Healthy as You May Think By John Kohler

A relatively recent trend in raw food preparation is the use of agave syrup (also called agave nectar) as a sweetener in raw recipes. I am often asked about my views on this sweetener.

When I first switched to a raw food diet in 1995, agave syrup was unknown and was NOT USED IN RAW FOODS! I first learned about agave syrup back in 1999 or 2000 at a trade show for the health food industry, which I attend regularly to keep up with the latest in the health and nutrition field. I asked several questions, got some samples, and inquired on how the company processed the agave syrup. At that time, I learned that it was processed at roughly 140 to 160 degrees Fahrenheit, so I certainly didn’t consider it a raw food by any means. Just like agave, some people consider maple syrup a raw food, but all maple syrup is heatttreated and is therefore not raw at all. Read More »

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Tahini

Sesame seeds are best known as a topping for rolls and bread in North America, but in other parts of the world they are an important source of high quality protein and edible oil. These tiny light beige or black seeds are made up of 55% oil and 45% protein. The long shelf life of sesame oil is most likely due to its anti-oxidant properties. Read More »

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Saladacco Instructions

Here are the exact and specific saladacco instructions

Written by Nomi Shannon, The Raw Gourmet www.rawgourmet.com

The instructions that come with the product are confusing, misleading and in part incorrect; it is not recommended that you use them.

Used correctly what you will wind up with is long strands, about as thick as angel-hair pasta or what ever veggie you are using. Just add your favorite sauce, like a raw marinara tho the variations are endless and you have a truly wonderful meal and so simple!!!!

Read More »

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