Just boil an egg for three minutes today and record the texture of the yolk and the white part, then repeat the procedure 25 or 30 years from now and see if there is any difference in the texture of the innards.

Or if you had 3 minute eggs 25 or 30 years ago then compare their texture to the ones you boil today for the same amount of time.
If the consistency of the boiled egg remains the same over a 60 year time frame (at the same altitude) then there is nothing to worry about, but if there is a marked difference, then there IS something to worry about.

Why is the "spent" uranium from a nuclear reactor more radioactive than the unused uranium that is placed in the reactor?
Please explain what is a "controlled chain reaction" and WHY it creates heat?

Johannes