While there is much controversy on the topic of irradiation, we take the position that if you start with good, clean food there is no need for irradiation. The Irradiation method is used to treat fresh produce with the intention of destroying microorganisms, bacteria, viruses, and insects. Since the dehydration process can accomplish this same process naturally without excessive cost, this process is unneeded. Food irradiation is potentially damaging to the long and short-term health of people as the process can delay the ripening of food as well as result in loss of nutrients. Vitamin E levels, as an example, can be reduced by as much as 25% after irradiation; vitamin C by 5–10%. After a long shelf life, consumers may be left with a useless product containing empty calories.
