Debbie Using Radiate Nutrition for your plants is a great way to support their optimal root growth and performance. Irradiation does not alter the taste or appearance of the food and is compatible with most foliar nutrition products. It is also an excellent tool in hospitals where patients with impaired immune systems may benefit from eating irradiated food.
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Support maximum root growth and plant performance
Using Radiate nutrition can help your crop grow strong, healthy roots and increase plant performance. The patented combination of IBA and kinetin in Radiate(r) supports maximum root growth and helps plants absorb nutrients and moisture more efficiently. Both ingredients promote rapid photosynthesis, increase energy production, and promote healthier growth.
Combining IBA and kinetin also increases the number of water channels in the root, which drive water and CO2 into the plant’s cells more efficiently. This increases the rate of photosynthesis, which fuels more vital crops and higher yields. IBA is a plant growth regulator that helps the plant take up more soil nutrients.
Irradiation does not change the taste, texture, or appearance of food.
Unlike heating, food irradiation does not change the taste, texture, or appearance of food. Instead, it destroys bacteria, insects, and molds that can spoil food. It can also prolong the shelf life of foods.
It is safe to use. Many food safety agencies around the world have approved it. Some countries that have approved food irradiation include Australia, New Zealand, China, France, and the United States.
In the United States, the FDA regulates the sources of radiation used in food irradiation. The agency also requires irradiated food to be labeled. The Radura logo usually accompanies this label.
Irradiated foods are helpful in hospitals for patients with impaired immune systems.
Having irradiated foods for patients with impaired immune systems is one of the most practical applications of irradiation technology. It helps to keep the food sterile, reduces pathogens and parasites, and reduces the risk of foodborne illness. It also allows for more variety in the foods available for people with weakened immune systems.
Some hospitals have begun to provide irradiated food to their patients. Astronauts also use it on space missions. Since the 1970s, American astronauts have eaten irradiated foods on their space flights.
Irradiation is also used to sterilize meat and poultry. It has been a common practice in some European countries for decades. In the United States, irradiated meat products have been sold in the South Carolina markets since early 2002.
Irradiated foods are compatible with most foliar nutrition products.
Several federal agencies and organizations, such as the Food and Drug Administration (FDA) and the American Dietetic Association, support irradiation. In addition, irradiation can help maintain the quality of foods and extend their shelf life.
Irradiation is used to control insects and bacteria on fruits and vegetables. It can also kill germs and molds that cause food poisoning. It can delay the maturation of certain fruits, thus increasing their shelf life.
Irradiation can also treat meat and other products to prevent contamination. However, it cannot be used to cure poor-quality products.
Irradiation is often used to prevent vegetative sprouting on potatoes, onions, and some fruits. It also helps to prevent insect infestations. It can also increase the shelf life of fruits and vegetables by reducing their bacterial content.
