To combat radiation exposure:

Have a cup of miso soup two times a day, made with barley miso and wakame, and any other vegetables you like.
After the bombing of Hiroshima and Nagasaki, many people had this soup twice a day and were able to recover from radiation sickness.
What is MISO
MISO is a fermented soybean product that is high in B vitamins and lively good bacteria that we need in our digestive systems to help digest our food.  Different types of misos have different grains in them and are aged for different periods of time.  A  barley miso that is unpasteurized and fermented for at least 18 months is recommended for regular use in miso soup. Other types are great for use in sauces, dressings, soups and spreads. Miso helps to repopulate the intestinal flora which antibiotics often tend to wipe out.  Miso soup which is made with a small amount of wakame, which contains sodium alginate,  has the quality of helping the body to eliminate heavy metals and toxic substances from the body.  Eaten a few times a week or even as much as every day, miso soup can be a positive addition to your regular diet.  
3 c.    spring or filtered water
3"  wakame or 1 tsp wakame flakes (Eden brand)
1/4c  onions, crescent moons
1/4c  carrots , quarter moons
1/2c  broccoli, bok choy, chinese cabbage or any other green
1 T    country barley miso or to taste
  scallion  or parsley garnish  
Put water in a pot.  Dust off wakame with a little cold water, then freshen in water in pot.  While it is soaking, prep the other veggies.  After 5-10 minutes, cut up wakame, separating out the spine, and cutting the spine and fronds quite small;  add them back into the water. 
If using flakes, just add to the water in the pot.  Bring water to boil and add onions.   Bring water back to boil, simmer 4 minutes.  Add carrots, bring back to boil and simmer 2 minutes,  add greens, simmer 2 minutes.  Taste broth, then season with miso.  To do this, mix miso with some soup broth in a separate bowl into a paste.  DO NOT BOIL miso in soups.  Turn flame very low, add diluted miso, and allow to gently simmer 2-3 minutes.  Serve with scallion or parsley garnish. 
Each time you make miso soup, vary the vegetables, using at least 1 root vegetable, one ground/round vegetable, and one leafy green vegetable. MISO and WAKAME are the KEY INGREDIENTS. This will give you a balance of energies and variety of vitamins and minerals.  Make sure at least one of the vegetables is sweet tasting by nature in order to create a delicious broth.  For additional variety, occasionally you may want to add leftover grains or tofu cubes. If you're in a hurry, just have some wakame and miso mixed in very hot water.

Any questions? Call or write.

Vitalah  Simon