How To Resist Radiation After Japan's Nuclear Sewage Is Discharged Into The Sea? The Power Of Mushroom Cannot Be Ignored

On August 24th, contaminated water from the Fukushima Daiichi nuclear power plant in Japan began to be discharged into the sea, causing strong condemnation and deep concern from the global public.

Nuclear wastewater contains more than 60 radioactive nuclides. Once it enters the sea, the radioactive nuclides contained will spread to every corner of the ocean, posing a serious threat to the global marine environment, food safety, and human health.

Chinese experts predict that radioactive materials will arrive in the coastal waters of China approximately 240 days after the release of nuclear contaminated water, and 1200 days later, they will reach the coast of North America and cover almost the entire North Pacific. This extremely irresponsible approach by Japan has caused panic among people, and everyone has turned pale when talking about "radiation".

In the longer term, we may need to be prepared to combat radiation.

The harm brought by radiation cannot be underestimated. Its destructive effect is to damage DNA through radioactive particles, causing genetic material damage and causing genetic mutations, which we cannot see or catch. However, some foods have a protective effect on radiation damage, among which the power of edible mushrooms cannot be underestimated.

The polysaccharide components contained in edible mushrooms have shown radiation protection effects in multiple studies, especially mushroom polysaccharides, which are used by many patients after radiation therapy to enhance their immunity. Polysaccharides are actually the sticky layer of mucus they adhere to. Our bodies do not have digestive enzymes that can digest these polysaccharides, and can only be digested and functional through gut bacteria. Mushroom like foods are gut friendly and can contribute to radiation resistance. Similar to mushroom polysaccharides are kelp polysaccharides, sea cucumber polysaccharides, and goji berry polysaccharides.