4/28/12
In Eagle Rock, we secured seaweed samples from Japan, China and Korea that were harvested before the triple meltdowns at Fukushima began. This gave us for the first time a small set of “control” samples. The results were illuminating.

A Japanese Sushi Nori by Eden tested at background as did a Chinese organic raw Sushi Nori by Earth Circle Organics.

Harvested before Fukushima. Testing at background also says no discernible “natural radiation” strongly suggests that at least a significant amount of overage radiation we’ve detected in seaweed we’ve tested from last August and more recently was and is from Fukushima.

We also test a “dried kelp” harvested off the southeast coast of South Korea in Busan that was gathered pre-Fukushima:

8:45pm Eagle Rock 10-minute average INTERIOR SOUTH KOREAN KELP HARVESTED PRE-FUKUSHIMA: 86.8 CPM or 202% of normal.
8:30pm Eagle Rock 10-minute average INTERIOR background: 42.9 CPM^

I’m a rookie, and have some questions :0)

So you said that you tested a CA Avacado @ 49.1CPM
And your home’s back ground is 43.3CPM (in a 10min timed count)

Is that 49.1 CPM including your home’s background levels?
( 49.1 – 43.3 = 5.8CPM Avacado) Making the avacado 5.8CPM overall in a 10 min timed count?

Or did your timed reading include both 43.3(background) and 49.1(avacado) in the total?

Hope my questions make sense.

Thank you in advance

For those of you craving some dairy, you can do with this info what you will!

“Multiple breeds of cows provide a blend of milk that gives us just the right combination of butterfat and protein. The milk is loaded onto refrigerated trucks daily, bound for the creamery. But first, each batch is tested. If it doesn’t meet Tillamook standards for the highest quality milk, it doesn’t belong in our cheese.

At the Tillamook Creamery, the fresh milk is heat-shocked. Unlike pasteurization, heat-shocking raises the temperature just enough to kill any bad bacteria, while preserving the milk’s beneficial enzymes. This is an important step in the cheesemaking process, as the cheddar’s flavor, body, and texture depend upon these enzymes.

Next, the milk is poured into vats for cooking and we add a starter culture that produces lactic acid.”

Here’s a chemistry/food chemistry question: Could the presence of radionuclides affect the curdling process? Perhaps there’s a self-limiting factor to radiation in cheese. Radionuclides have been measured in milk by the UC Berkeley Nuclear lab but so far from what I recall nothing (I could be having a memory lapse here) has shown up in cheese. Or it indicates a fallout pattern.

Take that for what it’s worth.

Side note: “…milk must be offered at every meal if a United States school district wishes to get reimbursement from the federal government.”

http://en.wikipedia.org/wiki/Milk#Flavored_milk_in_US_schools