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Banana Plant Soil, Additives, and Fertilizer This forum is an area where you may discuss the soil to grow banana plants in, as well as soil additives such as teas, composts, manures, fertilizers and related topics.


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Old 10-14-2009, 10:44 AM   #141 (permalink)
 
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Default Re: Terminoligy

I would prefer Source radiation to X-ray. As Sbl said it is more reliable. Cobalt -60 has a long half life and emits consistently.
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Old 10-14-2009, 11:24 AM   #142 (permalink)
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Default Re: Terminoligy

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No. There is no possibility of that. The food is sent down a conveyer-belt tunnel. On the outside of the tunnel there are gamma ray sources. The gamma rays easily pass through the tunnel walls but the source itself has no contact with the food. In the U.S. the cathodes are either high-voltage transmitters or cobalt-60 bars. In poorer countries it is rare to find the expensive aluminum-cobalt alloy bars unless a major U.S. or European food distributor is involved.
you misunderstod me i don't think it can contaminat my food

to me the problim is that it kills biological activity all together. there are many health benafits to consuming food that is raw and has all the normal enzime ativaty many of which are produced by live bactirea workin in the raw foods. im so sorry that my Dislexsea is interfaring in my being clear.
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Old 10-14-2009, 11:56 AM   #143 (permalink)
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Default Re: Terminoligy

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you misunderstod me i don't think it can contaminat my food

to me the problim is that it kills biological activity all together. there are many health benafits to consuming food that is raw and has all the normal enzime ativaty many of which are produced by live bactirea workin in the raw foods. im so sorry that my Dislexsea is interfaring in my being clear.
Good point damaclese.. and don't be so hard on yourself!

That leads to the question.. are sushi items(fish, octopus, eel, etc) irradiated?...what about seafood in general?
I always thought most seafood was preserved on the ship, then packaged and sold once they reached the harbor..
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Old 10-14-2009, 06:02 PM   #144 (permalink)
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Good point damaclese.. and don't be so hard on yourself!

That leads to the question.. are sushi items(fish, octopus, eel, etc) irradiated?...what about seafood in general?
I always thought most seafood was preserved on the ship, then packaged and sold once they reached the harbor..
Sushi sold in California has been flash-frozen, then thawed for sale.

Raw animal flesh is an ideal host for any bacteria that may be floating around. Several years ago my wife had a child home-care business and so we had TB tests every six months. One of mine came up positive. I took specific antibiotics for 9 months and endured blood tests every two weeks to insure that the antibiotics weren't causing any damage to my blood system. The health department traced the source back to sushi I had eaten at a 5 star hotel in Anahiem while at a supercomputing conference. Apparently one of the restaurant employees was infected with TB and the hotel had only been able to notify persons they could trace. I had paid with cash, not credit card.
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Old 10-14-2009, 06:20 PM   #145 (permalink)
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Default Re: Terminoligy

We had a seminar at work by employees of the FDA shellfish lab--the title was "If you knew Sushi, like I know Sushi.." The seminar stopped me from eating raw oysters (well--most of the time). I have never been a Sushi fan, but that was an eye opener--mainly for the worm that can be found in Sushi--Anastiasis I think. However, fish that has been blast frozen to -20 will kill the worm, so if I ever ate Sushi, I would want to know that it had been frozen to -20.

Damaclese, I understand what you are saying and the bacteria would be killed as you say, however, there are many foods that contain beneficial bacteria and bacteria are everywhere, so we will never get away from them. As for food value like enzymes and vitamines, the % of those that is destroyed is minimal and many of these would be destroyed by cooking. Freshness is probably just as important (if not more) and that is one of the criticisms--you cannot tell how old the food is since it does not go bad as quickly

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Old 10-14-2009, 06:30 PM   #146 (permalink)
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Default Re: Terminoligy

Not to worry, frozen CO2 hangs out at -60 C.
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Old 10-14-2009, 11:48 PM   #147 (permalink)
 
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Default Re: Terminoligy

Not being able to tell how fresh something is .....
As Sbl said that is the bad thing, but at the same time it is the good thing. It allows "fresh" food to get to many more people and be more affordable.

to side track...Raw Oysters...Not..But flash fried about 1 min!!!!YES!!!
Sbl do you get to Jerrys to eat oysters. I go there every time I am in Pensacola. Thier Oysters fried in corn meal are some of the best I have ever had.
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Old 10-15-2009, 06:37 AM   #148 (permalink)
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Default Re: Terminoligy

I used to go to Jerry's almost every week (when I played softball), I don't go as often anymore, but fried mullet is what I usually have there. I do like fried oysters and oyster po-boys.

Raw oysters and sushi are good example of things that are natural, and when they are unprocessed they can be dangerous. I know of several people that have died from raw oysters (vibrio vulnificus). There are at least half a dozen bad things you can get from raw oysters like cholera, hepatitis.

We also had a seminar about a process use to purify live oysters that someone was trying to get started in the US (it is used in Australia)--it holds oysters in recirculating water that is ozonated for 2-3 days, but I don't think it ever got started here.
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