Radioactive Seaweed Found With 40,000,000 Bq per Kilogram – Seaweed Put Into Many Food Products

Radioactivity has been measured at very high levels in kelp off the coast of Southern California. Radioactive Iodine and Cesium has been measured in the kelp there at a rate of up to 40,000,000 Bq per Kilogram. Where did it come from? Did it travel all the way across the Pacific ocean from Fukushima? Or, was it a large radiation release from San Onofre, which was covered up? (The utilitiy company claims no radiation was released from the leaking steam tubes.)

This news about radioactive seaweed is not new or isolated. Three different news sources are referenced above and another one talks about it below. The fact that the seaweed is radioactive is not in dispute, but where it came from could be debated. 

The speaker in the video above says that radiation in kelp disappears ‘in a few weeks’, but then he does not go into any specifics. By the very vague and general description, he is probably talking about one specific form of radioactive Iodine that has a short half life. 

Where is the proof that this radiation ‘disappeared’? Radiation does not disappear. Radioactive Iodine decays into other radioactive elements. For more information click on the following links.

Individual Radioactive Elements/Isotopes; 
via A Green Road

93 Long life Radiation Contaminants, A Problem For Billions Of Years; via A Green Road

Iodine and Radioactive Iodine Facts; via A Green Road

Radioactive Xenon Gas; Dangerous And Lung Cancer Causing Isotope; via A Green Road

In summary, Iodine 131 transmutes into Xenon gas, which is also radioactive and causes lung cancer. Xenon 131 blows with the wind and then transmutes back into a solid, as outlined below, possibly after a person breathes it in. 

Wikipedia reports that; “Radioactive xenon-135 is produced from iodine-135 as a result of nuclear fission.[11] Radioactive xenon known as 129Xe is produced by beta decay of Radioactive Iodine, known as Iodine 29I, which has a half-life of 16 million years, while 131mXe, 133Xe, 133mXe, and 135Xe are some of the fission products of both 235U and 239Pu,[60] and therefore used as indicators of nuclear explosions.”

So let summarize the above, shall we? Radioactive Iodine 129 lasts for 16 million years. This radiation contaminant comes from nuclear accidents and nuclear installations such as reprocessing, refining and recycling facitilities and from nuclear accidents such as Fukushima.

Iodine 129 ‘decays’ into radioactive Xenon 129 during these 16 million years, while causing thyroid cancer along the way. We already know that Xenon 129 gas causes lung cancer. This Xenon 129 gas then decays into radioactive Cesium, which also causes different kinds of cancers and heart problems, while destroying the immune system, among other things. 

Does this sound anything like the nuclear propoganda that radioactive Iodine ‘disappears’ in just eight days?

So when a supposed expert claims that radioactive Iodine in kelp (or anything else for that matter) only lasts 8 days and then disappears, you will know that either he is totally ignorant, stupid, got a degree from a worthless diploma mill and/or they are working hand in glove with the nuclear industry. 

Woods Hole Institute measured radiation at levels thousands of times the normal level above what is there due to the 2,000 nuclear bomb tests from the 1940-80’s in Pacific ocean fish and other creatures. Radiation bioaccumulates in animals as it moves up the food chain. 

It is not just seaweed that has radiation in it.. Radiation moves through the whole food chain and concentrates on the way up, through fish, shellfish, mollusks, mammals, whales, etc. 

The harmful and toxic body burden of radiation in billions of people globally is increasing thanks to Fukushima. Everyone across the world is absorbing more toxic radiation and adding to their body burden, while loading down the immune system, all thanks to Fukushima. This radiation is showing up not just in seaweed, but in milk, meat, fish, grains, seeds, rice, bamboo, tea, and all other food groups. 
Any low level of radiation found in ANY food or drink is considered harmful to health, especially to children and infants, who are between 5 to 2,000 times more sensitive to the same radiation dose, when compared to adults. Of course, the nuclear industry minimizes, denies and downplays the dangers because if the truth were known, they would be out of business very quickly…. 

Low Dose Radiation Dangers/Symptoms For Children And Adults

Why was there no public health warning in this information? Why is the public not being warned to NOT EAT or use this dangerous food product, which is put into many foods, including baby food?

Low Level Nuclear Radiation In Food And Water

Anytime Cesium 134 and Cesium 137 are found together in any food, soil or water, that is the specific radiation signature of the Fukushima Daichi accident. If this distinctive radioactive ‘signature’ is not present in the seaweed, the Iodine 131 did not come from the San Onofre nuclear power plant, unless of course, this seaweed was contaminated from BOTH sources, which is also possible. 

These and many other radioactive isotopes DO NOT disappear in just a few weeks. More recent testing shows that the levels of radiation in seaweed, milk and meat of animals such as tuna are INCREASING, not the opposite. The Fukushima disaster and it’s consequences are increasing, not the reverse. 

Wikipedia reports that; “On 11 May 2012, TEPCO announced it believed it had sealed a leak from unit 3 to the sea; TEPCO did not immediately announce the amount of radiation released by the leak.[141][142] On 13 May, Greenpeace announced that 10 of the 22 seaweed samples it had collected near the plant showed 10,000 Bq/Kg or higher, five times the Japanese standard for food of 2,000 Bq/Kg for iodine-131 and 500 Bq/kg for radioactive caesium.[142]

In addition to the large releases of contaminated water (520 tons and 4,700 TBq[39][56]) believed to have leaked from unit 2 from mid-March until early April, another release of radioactive water is believed to have contaminated the sea from unit 3, because on 16 May TEPCO announced seawater measurements of 200 Bq per cubic centimeter of caesium-134, 220 Bq per cubic centimeter of caesium-137, and unspecified high levels of iodine shortly after discovering a unit-3 leak.[143][144] 

(Measurements like this are designed to fool the average person, because radiation in liquids is normally measured in bq. per liter, not in cubic centimeter. But measuring it in the normal fashion would lead to alarmingly HUGE numbers, so they disguise and minimize the radiation by this deceptive method)

At two locations 20 kilometers north and south and 3 kilometers from the coast, TEPCO found strontium-89 and strontium-90 in the seabed soil. The samples were taken on 2 June. Up to 44 becquerels per kilogram of strontium-90 were detected, which has a half-life of 29 years. Strontium-89 and Strontium-90 isotopes were also found in soil and in seawater immediately after the accident. [145]

As of October 2012, regular sampling of fish and other sea life off the coast of Fukushima showed that total cesium levels in bottom-dwelling fish where higher off the coast of Fukushima than elsewhere, with levels above regulatory limits, leading to a fishing ban for some species. Cesium levels had not decreased 1 year after the accident.[146]

The leaks from Fukushima continue, and may even be accelerating for many reasons. Even TEPCO admits that radioactive water is leaking into the ocean from Fukushima today. 
So what is the danger of consuming radioactive kelp with such things in it as iodine 131, plus other radioactive isotopes and elements? Let’s explore what happens if a food or drink happens to contain some of this radioactive Iodine 131 and you or our kids happen to eat it or drink it….. 
Wikipedia explains how poisoning of the thyroid gland works… “In iodine-131 (radioiodine) radioisotope therapy, which was first pioneered by Dr. Saul Hertz,[18] radioactive iodine-131 is given orally on a one-time basis, to severely restrict, or altogether destroy the function of a hyperactive thyroid gland. (This is proof that just ONE DOSE of food or drink that is ‘hot’, is enough to destroy the thyroid gland.)
Iodine-131, which also emits beta particles that are far more damaging to tissues at short range, has a half-life of approximately 8 days. 
Patients not responding sufficiently to the first dose are sometimes given an additional radioiodine treatment, at a larger dose. Iodine-131.. is picked up by the active cells in the thyroid and destroys them, rendering the thyroid gland mostly or completely inactive.[19]
Since iodine is picked up more readily (though not exclusively) by thyroid cells, and (more important) is picked up even more readily by over-active thyroid cells, the destruction is local.. Radioiodine ablation has been used for over 50 years, and the only major reasons for not using it are pregnancy and breast-feeding (breast tissue also picks up and concentrates iodine).

(Remember that infants and babies are much more sensitive to radiation, and here we have the evidence that breast tissue and mothers milk concentrates the radioactive Iodine and passes it through to the baby or infant.)

Once the thyroid function is reduced (or killed entirely), replacement hormone therapy taken orally each day may easily provide the required amount of thyroid hormone the body needs. There is, however, a contrasting study noting increased cancer incidence after radioiodine treatment for hyperthyroidism.[19]
Now we know that radioactive iodine is harmful to health, and can kill the thyroid gland in even healthy adults in just one dose.  So where could radioactive kelp products, extracts or derivatives be found, in food, drug, drink or other products? 
“Through the 19th century, the word “kelp” was closely associated with seaweeds that could be burned to obtain soda ash (primarily sodium carbonate). The seaweeds used included species from both the orders Laminariales and Fucales. The word “kelp” was also used directly to refer to these processed ashes.[4]
Bongo kelp ash is rich in iodine and alkali. In great amount, kelp ash can be used in soap and glass production. Until the Leblanc process was commercialized in the early 19th century, burning of kelp in Scotland was one of the principal industrial sources of soda ash (predominantly sodium carbonate).[6]  (see later more specific references to food and other products that contain soda ash.)
Alginate, a kelp-derived carbohydrate, is used to thicken products such as ice cream, jelly, salad dressing, and toothpaste, as well as an ingredient in exotic dog food and in manufactured goods.
Alginate powder is also used frequently in general dentistry and orthodontics for making impressions of the upper and lower arches. These impressions are subsequently poured up in stone and the stone models are used in diagnosis and treatment [7]
Kombu (昆布 in Japanese, and 海带 in Chinese, Saccharina japonica and others), several Pacific species of kelp, is a very important ingredient in Chinese, Japanese, and Korean cuisines. Kombu is used to flavor broths and stews (especially dashi), as a savory garnish (tororo konbu) for rice and other dishes, as a vegetable, and a primary ingredient in popular snacks (such as tsukudani). 
Transparent sheets of kelp (oboro konbu) are used as an edible decorative wrapping for rice and other foods.[8]
Kombu can be used to soften beans during cooking, and to help convert indigestible sugars and thus reduce flatulence.[9]
Because of its high concentration of iodine, brown kelp (Laminaria) has been used to treat goiter, an enlargement of the thyroid gland caused by a lack of iodine, since medieval times.[10]
In 2010, a group of researchers in the University of Newcastle found that a fibrous material called alginate in sea kelp was better at preventing fat absorption than most over-the-counter slimming treatments in laboratory trials. As a food additive, it may be used to reduce fat absorption and thus obesity.[11]
Some animals are named after the kelp, either because they inhabit the same habitat as kelp or because they feed on kelp. These include: Northern kelp crab (Pugettia producta) and graceful kelp crab (Pugettia gracilis), Pacific coast of North America. Kelpfish (blenny) (e.g., Heterosticbus rostratus, genus Gibbonsia), Pacific coast of North America.”
Because the kelp is contaminated with radiation, everything that eats kelp or anything that eats the animals that eat kelp will also be contaminated through a process of bioaccumulation and biocontamination, all the way up the food chain to the top, where humans are. 
Because some kelp is burned (which releases radiation into the air, thus spreading the radiation further) and made into sodium carbonate, this substance is also potentially contaminated. Anything that this substance is used in may also be radioactively contaminated. 
Wikipedia reports that “the manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This “soda glass” is mildly water soluble, so somecalcium carbonate is added to the pre-melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: “soda” for the sodium carbonate and “lime” for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries.
Sodium carbonate is also used as a relatively strong base in various settings. For example, sodium carbonate is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents.
It is a common additive in municipal pools used to neutralize the acidic effects of chlorine and raise pH.
In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning.
In taxidermy, sodium carbonate added to boiling water will remove flesh from the skull or bones of trophies to create the “European skull mount” or for educational display in biological and historical studies.
In chemistry, it is often used as an electrolyte. This is because electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
Domestic use
In domestic use, it is used as a water softener in laundering. It competes with the magnesium and calcium ions in hard water and prevents them from bonding with the detergent being used. Sodium carbonate can be used to remove grease, oil and wine stains. It is sold as washing soda, soda crystals, or sal soda. Sodium carbonate is also used as a descaling agent in boilers such as those found in coffee pots and espresso machine.
In dyeing with fiber-reactive dyes, sodium carbonate (often under a name such as soda ash fixative or soda ash activator) is used to ensure proper chemical bonding of the dye with cellulose (plant) fibers, typically before dyeing (for tie dyes), mixed with the dye (for dye painting), or after dyeing (for immersion dyeing).
Other applications
Sodium carbonate is a food additive (E500) used as an acidity regulator, anti-caking agent, raising agent, and stabilizer. It is one of the components of kansui, a solution of alkaline salts used to give ramen noodles their characteristic flavor and texture. It is also used in the production of snus (Swedish-style snuff) to stabilize the pH of the final product. In Sweden, snus is regulated as a food product because it is put into the mouth, requires pasteurization, and contains only ingredients that are approved as food additives.
Sodium carbonate is also used in the production of sherbet powder. The cooling and fizzing sensation results from the endothermic reaction between sodium carbonate and a weak acid, commonly citric acid, releasing carbon dioxide gas, which occurs when the sherbet is moistened by saliva.
In China, sodium carbondate is used to replace lye-water in the crust of traditional Cantonese moon cakes, and in many other Chinese steamed buns and noodles.
Sodium carbonate is used by the brick industry as a wetting agent to reduce the amount of water needed to extrude the clay.
In casting, it is referred to as “bonding agent” and is used to allow wet alginate to adhere to gelled alginate.
Sodium carbonate is used in toothpastes, where it acts as a foaming agent and an abrasive, and to temporarily increase mouth pH.
Sodium carbonate, in a solution with common salt, may be used for cleaning silver. In a non-reactive container (glass, plastic or ceramic) aluminium foil and the silver object are immersed in the hot salt solution.

The elevated pH dissolves the aluminium oxide layer on the foil and enables an electrolytic cell to be established. Hydrogen ions produced by this reaction reduce the sulphide ions on the silver restoring silver metal. The sulphide can be released as small amounts of hydrogen sulphide. Rinsing and gently polishing the silver restores a highly polished condition. [3]

Here we can see that when even ONE thing or food is contaminated with radiation from a nuclear accident, that this contamination spreads in many different directions and in many different ways, most of them difficult or impossible to track and predict or measure. 
Let’s follow the rabbit hole and see where kelp goes as it is made into aginate, which is found in many food products. Wikipedia reports that; “commercial varieties of alginate are extracted from seaweed, including the giant kelp Macrocystis pyrifera, Ascophyllum nodosum, and various types of Laminaria.[2]
The chemical compound sodium alginate is the sodium salt of alginic acid. Its empirical formula is NaC6H7O6. Sodium alginate is a gum, extracted from the cell walls of brown algae.
Potassium alginate is a chemical compound that is the potassium salt of alginic acid. It is an extract of seaweed. Its empirical chemical formula is KC6H7O6.
Alginate absorbs water quickly, which makes it useful as an additive in dehydrated products such as slimming aids, and in the manufacture of paper and textiles. It is also used for waterproofing and fireproofing fabrics, as a gelling agent, and for thickening drinks, ice cream and cosmetics.
Alginate is used in various pharmaceutical preparations such as Gaviscon, Bisodol, and Asilone. Alginate is used extensively as an impression-making material in dentistryprosthetics, lifecasting and occasionally for creating positives for small-scale casting. It is also used in the food industry, for thickening soups and jellies.
Calcium alginate is used in different types of medical products, including burn dressings that promote healing and can be removed with less pain than conventional dressings.
Also, due to alginate’s biocompatibility and simple gelation with divalent cations such as Ca2+, it is widely used for cell immobilization and encapsulation.
Alginic acid (alginato) is also used in culinary arts, most notably in the Spherification techniques of Ferran Adrià.[3]
Due to its ability to absorb water quickly, alginate can be changed through a lyophilization process to a new structure that has the ability to expand. It is used in the weight loss industry as an appetite suppressant.
In March, 2010 researchers at Newcastle University announced that dietary alginates can reduce human fat uptake by more than 75%.[4]
Sodium alginate
As a flavorless gum, it is used by the foods industry to increase viscosity and as an emulsifier. It is also used in indigestion tablets and the preparation of dental impressions.
A major application for sodium alginate is in reactive dye printing, as thickener for reactive dyestuffs (such as the Procion cotton-reactive dyes) in textile screen-printing and carpet jet-printing. Alginates do not react with these dyes and wash out easily, unlike starch-based thickeners.
Sodium alginate is a good chelator for pulling radioactive toxins from the body, such as iodine-131 and strontium-90, that have taken the place of their non-radioactive counterparts.[5][6] It is also used in immobilizing enzymes by inclusion. (Would this still work if the original kelp is contaminated by this same radiation? Our guess is that this chelator would NOT work as planned if the kelp is already full of iodine 131, strontium and cesium contaminants.)
As a food additive, sodium alginate is used especially in the production of gel-like foods. For example, bakers’ “Chellies” are often gelled alginate “jam.” 
The pimento stuffing in prepared cocktail olives is usually injected as a slurry at the same time that the stone is ejected; the slurry is subsequently set by immersing the olive in a solution of a calcium salt, which causes rapid gelation by electrostatic cross-linking. 
A similar process is used to make “chunks” of everything from cat food through “reformed” ham or fish to “fruit” pieces for pies. It has the E-number 401.
Nowadays, it is also used in the biological experiments for the immobilization of cells to obtain important products like alcohols, organic acids, etc.
In recent years, sodium alginate has been used in molecular gastronomy at some of the best restaurants in the world. Ferran Adrià pioneered the technique, and it has since been used by chefs such as Grant Achatz and Heston Blumenthal. Sodium alginate is combined with calcium lactate or similar compound to create spheres of liquid surrounded by a thin jelly membrane.
Potassium alginate
Potassium alginate is widely used in foods as a stabilizer, thickener, and emulsifier.
It’s use as a pharmaceutical excipient is currently limited to experimental hydrogel systems. The viscosity, adhesiveness, elasticity, stiffness, and cohesiveness of potassium alginate hydrogels have been determined and compared with values from a range of other hydrogel-forming materials. The effect of calcium ions on the rheological properties of procyanidin hydrogels containing potassium alginate and intended for oral administration has also been investigated.
We can see from this limited list that is definitely NOT complete, that hundreds of products contain potentially highly contaminated radioactive kelp derivatives. Are any of these kelp derived product users testing for one of hundreds of radioactive contaminants? Our guess is that no, none of them are set up for it, thinking about it or even testing for this. Most people do not even know that radiation was released from Fukushima or potentially even the San Onofre nuclear power plant, (which had leaking steam tubes), much less that invisible nuclear radiation contaminated many every day food products. 
Radioactive Seaweed Found With 40,000,000 Bq per Kilogram – Seaweed Put Into Many Food Products; via @AGreenRoad

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