Everyone remembers the nuclear explosion of the uranium bomb that destroyed the city of Hiroshima and the one in Nagasaki caused by a plutonium bomb that killed 100,000 people in the next moment. However, no one had guessed that some observations following these Japanese dramas of August 1945 could be useful in a more or less near future.
Although these bombs did not explode on the ground, but at an altitude of 180 m for the Hiroshima bomb and 470 m for the Nagasaki bomb, 70% of the deaths were caused by the blast, the collapse of buildings and the fires that followed.
Another 16% of deaths were due to thermal flash and the remaining 14% were attributed to radiation (neutrons and rays).
The weather conditions at the time meant that the radioactive fallout was reduced, i.e. the nuclear mushrooms quickly evaporated into the atmosphere. Thus, the damage caused by the radiation was instantaneous.
Japanese researchers have found that the impact of direct radiation varies greatly from person to person.
As soon as the Nagasaki bomb was dropped on August 9, 1945, physician Tatuichiro Akizuki and his 20 employees treated nearly 70 people with tuberculosis at the Daiichi Uragami Hospital (St. Francis Hospital) located 1.4 km from the point of maximum impact of the blast. It seems that because the surrounding buildings were made of wood, whereas in Hiroshima they were mainly made of concrete, the people followed by this doctor did not contract diseases related to acute radiation.
In further research, the scientists also hypothesized that these same people had been preserved from the harmfulness of radiation because they consumed "Miso" and "Wakame" soup daily.
During the Chernobyl disaster in the Ukraine in April 1986, many Europeans ate "Miso" soup to avoid the consequences of atomic radiation and it obviously paid off.
Do you know the "Wakame"?
Wakame is the Japanese name for a brown algae, Undaria Pinnatifida. This seaweed is used, among other things, in the preparation of "Miso" soup. In France, it is called the sea fern. There are two other varieties: Alaria Esculenta and Alaria Marginata.
Seaweed is part of the common diet of the Japanese. They can be eaten raw in salads or integrated into other culinary preparations. They are moderately cooked to preserve their benefits.
Wakame" is a food excessively rich in trace elements, nutrients, vitamins and fiber. 100 g of this seaweed contains 1.3 g of calcium, an amount ten times higher than cow's milk, whose calcium is not assimilated anyway.
All brown seaweeds are rich in alginate and wakame is no exception to the rule. Alginate is a gelatinous substance used as a natural thickener, but it is particularly interesting in the detoxification of heavy metals, because this gel has the ability to trap them.
But that's not all. This algae also contains fucoidana polysaccharide that strengthens the immune system.
Last but not least, this seaweed contains a lot of iodine, which is absolutely essential for the functioning of the thyroid gland, the true gland of life.
Our current populations are frequently short of iodine. When the organism consumes irradiated iodine, it fixes itself primarily on the deficient thyroid and will cause irreparable damage. Preventive intake of non-irradiated iodine, particularly through seaweed, helps to saturate the gland. Therefore, even ingested irradiated iodine will no longer have any effect on this vital gland. The consumption of seaweed thus makes it possible to carry out a real prevention in the event of irradiation.
What is miso?
This fermented paste (off-white to brown, depending on the different kinds of seeds used) is part of the traditional Japanese diet. It looks like a little soft butter.
The initial mixture contains: 1/3 soybeans (Glycine Max) and 2/3 rice seeds (Oryza Sativa) or barley seeds (Hordeum Vulgare).
To this is added water, a lot of sea salt, a ferment called "Köji" and the preparation is left to ferment over a period of several weeks to several years.
Köji" (ferment) is prepared by inoculating a fungus, Aspergillus Oryzae or Aspergillus Sojae, and lactobacilli into wheat or rice grains. The finished product "Miso" is the result of a double fermentation.
Miso" is an essential Japanese seasoning that is very rich in protein. It serves as a condiment, a base for soups, broths and sauces. It increases the palatability of food.