Company Develops Process to Reduce Radiocarbon in Food

Addressing the notion that radiocarbon in food could be a significant factor in overall health, Radiocarb Genetics Inc. (Akron, OH) has developed a patented process to reducing radiocarbon in food by up to 99%.

“Most people are unaware that every type of food we currently eat is measurably contaminated with a particular radioactive material from the air known as carbon-14, or radiocarbon,” said the company in a recent press release. “These radioactive atoms get permanently incorporated into the DNA of every child’s body and brain cells as they grow up, and will cause tens of billions of genetic damage events in every person over their lifetime…This genetic damage may be an important factor in cancer and the aging process.”

Products like protein drinks, food bars, and baby foods are expected to be the first major food launches to claim low radiocarbon levels. The company’s is developing several lines of low-carbon foods under the trademarks of Low-Radiocarb, BrainGuard, and LifeBlocks.

Children and pregnant and nursing mothers are considered to be at the greatest risk of radiocarbon’s effects, according to the company.

For more information on the health implications of radiocarbon, Chris Williams, a biochemist with Radiocarb Genetics Inc., has published a paper outlining the interactions between food, radiocarbon, cancer, and aging in the journal Environmental Chemistry Letters.