These are the foods that become more radioactive after a nuclear explosion

What foods would become more radioactive as a result of radioactivity exposure?

The easiest way to find out is to explore some studies carried out in the “survival city”, a fictitious city built in the desert of Nevada, United States, where hundreds of atomic bombs were detonated.

Project 32.5, a fifteen-page report published in 1956, was intended to test the resistance of frozen foods to a nuclear explosion. To carry out the study, they were covered in ice and buried in shallow trenches, 387 and 838 meters, respectively, from the place where a 29-kiloton bomb was going to detonate, as well as other food stored in freezers in houses. from the city of survival, 1.4 kilometers from ground zero.

29 kilotons, to give us an idea, is twice the power of Hiroshima. So it was more than enough to cover everything in radioactivity. But not all foods absorbed it equally, after waiting two and a half days before digging up the food, as Pierre Barthélémy explains in his book Improbable Science Experiments:

The cod fillets turned out to be the most radioactive, ahead of the peas. The strawberries did not show any anomalies. (…) An analysis showed that the nutritional properties had not been diminished, except for a decrease in the levels of vitamin B9 of the frozen French fries. A team of volunteers also guaranteed that in terms of taste, texture and appearance there were no notable differences with respect to control foods.

And the food from the freezers? Well, they did not show any signs of radioactivity. However, the report advises that the consumption of foods exposed to radiation “should be avoided as much as possible during the first two weeks, except in cases of urgent need.”

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