Low-radiocarbon nutrition permanently reduces genetic damage to brain cells

A new method of child and maternal nutrition could prevent a specific type of genetic damage that would otherwise occur in up to 160 million brain cells in each person over their lifetime. Preventing this genetic damage could have significant implications related to aging and cancer.

Most people are unaware that every type of food currently eaten is measurably contaminated with a radioactive material from the air known as carbon-14, or radiocarbon. It has recently been shown that these radioactive carbon atoms get permanently incorporated into the DNA of children's neurons, or brain cells, as they grow up. This radiocarbon will remain part of the brain cell DNA for life, where it will cause mutations or genetic damage to the DNA in approximately 160 million brain cells in every person over their lifetime.  

There is no known way to remove this harmful radioactive carbon from brain cell DNA. The only solution is to prevent it from getting into brain cells in the first place.

The key to this new method is to produce food that contains little or no radiocarbon. If growing children, or their pregnant or nursing mothers, consume the right types and amounts of low-radiocarbon food, then those children will have measurably lower levels of radiocarbon in their brain cell DNA for life.

An interesting aspect of this "Low Radiocarb Diet™" is that it will only benefit growing children. In particular, to protect brain cells, this low-radiocarbon nutrition is beneficial only from the prenatal period to about age ten. After that, nearly all brain cells have been permanently formed, and the level of radiocarbon in the brain cell DNA remains fixed for life. This means children raised on low-radiocarbon nutrition will permanently reduce genetic damage to their brain cells for the rest of their life, even if as teens or adults they switch over to ordinary foods which contain radiocarbon. Unfortunately, adults raised on ordinary food containing radiocarbon, including every adult alive today, cannot reduce the radiocarbon levels in their brain cell DNA even with low-radiocarbon food.

Dr. Chris Williams, a biochemist with Radiocarb Genetics, Inc., has published a paper in the international journal Environmental Chemistry Letters which further explains the interaction between radiocarbon, food, cancer and aging. The complete article is available online at http://dx.doi.org/10.1007/s10311-007-0100-7, or at the company's website at http://www.radiocarb.com.

Radiocarb Genetics, Inc. is developing a variety of affordable low-radiocarbon foods under the trademarks of "Low-Radiocarb™," "BrainGuard™," and "LifeBlocks™" using patented and patent-pending processes that can reduce radiocarbon levels by up to 99%. High-protein drinks, food bars and baby food are expected to be the first major low-radiocarbon nutritional products. These products are expected to have special appeal to health-conscious mothers of young children.