Parental Use of Pesticides Increases Risk of Brain Cancer in Children
A study published in Environmental Health Perspectives has linked parental use of pesticides with an increased risk of brain cancer in children. Bug sprays, around the home and in the garden, could increase the chance that you will give birth to a child that develops brain cancer, say researchers.
Risk of Brain Cancer in Children a Result of Parents Spraying Pesticides
We already know that pesticides cause cancer in animals, and growing research is linking them to cancer in humans as well. This study analyzed mothers and fathers in homes in four Atlantic Coast states, looking at those who used pesticides and those who didn’t.
The results found an increased risk of brain cancer was present when parents used pesticides. That risk was somewhat reduced when fathers washed immediately after use or wore protective clothing when compared with those fathers who didn’t take any precautions.
Environmental Health News says that brain cancer is the second most common form of cancer in children, though experts aren’t clear on why it develops. While genetics may play a role in some cases, they don’t in all. And scientists believe that those cases of brain cancer in children not related to genetics could be related to environmental factors, like pesticides and other pollutants.
“Parental exposures may act before the child’s conception, during gestation, or after birth to increase the risk of cancer,” said the study. And when the parents are exposed to the pesticides may also play a role in the different cellular changes that lead to cancer.
Most of the parents in the study that were exposed to pesticides, used pesticides around the home and on their lawn. In other words, they weren’t exposed to abnormally high levels, as one would associated with working around pesticides, for example.
The use of pesticides has skyrocketed over the past several years. From being sprayed on all of our vegetables to being sprayed around the house to keep pests out, we have gone more than a little overboard in our reliance on these poisons. To find out which produce are the least contaminated, check out the new dirty dozen list released by the Environmental Working Group – you can also view the cleanest 15.
There are ways to keep such critters out of your home without resorting to the bottled poisons. Keeping a clean house and sweeping and vacuuming frequently can help. Also, using things like cayenne pepper or even baby powder around entrances can also cut down on insects making their way across the threshold. Since pesticides are so rampantly used, and have been tied to an increased rick of brain cancer in children and lower intelligence, among other things, it is crucial to limit exposure as much as possible.
Rather than depending on a quick fix, do your research and keep your family safe instead.
This is What Your Tap Water Looks Like
You’ve probably read countless articles about the horrendous quality of tap water and its numerous contaminants that attack your biology and have been tied to a multitude of health ailments. It is very rare, however, that you can actually see just how terribly polluted your tap water truly is. In the video above, I show you the ‘overflow’ tray of my 12-stage water filtration device that collects the excess amount of gunk that the filters discharge. In other words, this is actually the extra amount of build up amounted from 12 different stages of water filtration and it’s still disturbingly-putrid.
It’s easy to imagine what the rest of the heavy metals, parasites, chemicals, fecal matter, drug residue, dirt, dust, and urine contamination would look like that are cleared by the filters. I may do some future videos showing the insides of the filters as well just to give you an idea.
Upon pulling out the reverse osmosis filter, it’s pretty easy to screw open the top and see a whole lot of brown residue quite similar to that of the video.
I imagine one response many reading this might have is ‘well why doesn’t my water filter look like this?’ The first question you should ask yourself is whether or not you have a really serious high-quality filtration device.
If you’re using something cheap like a Brita filter that you picked up from your local supermarket, you’re not going to see anything near this amount of captured toxins. Why? Because cheap Brita filters don’t grab very much from the tap water you’re drinking, and allow virtually 100% of the fluoride and other heavy metals to pass right on through.
As I explain in my previous article highlighting the top 4 ways to radically transform your health, it’s vitally important to acquire either your own high-quality water filtration device, or use pure spring water.
Alternatively, checkout the website Find A Spring to see if a pure spring is nearby.
Apple slices recalled due to listeria danger
Sliced apples distributed to fast-food and grocery chains across the country are among packaged products being recalled due to possible listeria contamination.
No illnesses have been reported, but listeria was found on equipment used to produce apple products by Missa Bay LLC, owned by Ready Pac Foods Inc. of Swedesboro, N.J.
Packaged apple slices distributed to McDonald’s and Burger King in some states are included in the recall, as well as various apple and fruit snacks with “Ready Pac” labels and apple salad kits with a “Safeway Farms” label.
The recalled snacks have use-by dates of July 8 through Aug. 20, the company said. People should check their refrigerators for products with those use-by dates, the company said, and it asked retailers to check store shelves and inventories to make sure none of the packages are there.
9 Tips for Food Safety When the Grid Goes Down
Recently, 600 million people in India were without power for two days. According to news sources, the suspected cause was one of simple supply and demand: more people wanted power than the Indian infrastructure was able to deliver. It was not only lights out – but lights out for half of the population. Even I have a problem wrapping my brain around a blackout of that magnitude.
It is important to note that in India, for many, electrical power is a luxury, where according to a recent census, one third of the households do not have enough to power even light a single light bulb. Still, when the grid went down so did transportation systems, manufacturing systems, communications systems and of course, household systems.
And what about those household systems? The first thing that may come to mind is air conditioning in a climate where there is 80% humidity in 90 degree Fahrenheit temperatures. Sweltering heat can be uncomfortable, yes, but what about refrigeration? How do you keep food safe when the temperature is 90 and the power grid is down for longer than a few hours?
Keeping Food Safe When the Electricity Goes Out
1. Place appliance thermometers in both the refrigerator and the freezer. After a power outage, check the temperature to determine whether your food is still safe to consume. Safe temperatures are 40°F or lower in the refrigerator, 0°F or lower in the freezer.
2. Try to keep your freezer as full as possible. Fill empty juice or milk jugs with water and keep them in the freezer (unless you need the space for food, of course). If the power grid goes down, you can use these frozen blocks of ice to maintain the cold temperature in your refrigeration and/or to keep the temperature in your freezer colder for a longer period. A full freezer will hold its temperature for about 48 hours but only 24 hours if half-full.
In addition, if there are warnings of a severe storm on the way, freeze additional water in one-quart plastic storage bags. They are small enough to fit in around the food in the refrigerator and freezer to help keep food cold and won’t make a mess when the ice melts.
3. Have a minimum of a week’s supply of ready-to-eat food that does not require cooking or refrigeration after being opened.
4. Do not open the refrigerator and freezer doors unnecessarily. Take out what you need quickly then close the doors and keep them closed. A refrigerator will keep food cold for about four hours if the door is kept closed.
5. Have coolers on hand that can be used to store the refrigerated foods that you think you will need for the short term. Use the frozen jugs of ice from your freezer to keep the food in your cooler cold. This will mitigate having to open and close the refrigerator door unnecessarily.
6. When the power comes back, check the the temperature inside of your refrigerator and freezer. Discard perishable food that has been above 40°F for two hours or more.
7. Check each item separately. Throw out any food that has an unusual odor, color, or texture, or feels warm to the touch. With frozen food, check for ice crystals. The food in your freezer that partially or completely thawed may be safely refrozen if it still contains ice crystals or is 40°F or below.
8. Frozen foods that have been partially defrosted during an outage should be cooked or reheated to a minimum temperature of 160 degrees.
9. When in doubt, dump it. And never, ever taste food to determine whether it is safe to eat.
Food Safety Reference Charts
The following charts (which can also be found at the FoodSafety.gov website, can be used as a guide when determining whether your food is safe to eat following an outage. Note, however that these are best case times and temperatures and no fudging allowed. Furthermore, you need to decide on your own comfort level but in my own household, if the temperature goes above 36-38 degrees F for any period of time – even 30 minutes – out it goes.
|Food Safety – Refrigerated Foods|
|Food Categories||Specific Foods||Held above 40 °F for over 2 hours|
|MEAT, POULTRY, SEAFOOD||Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes||Discard|
|Thawing meat or poultry||Discard|
|Salads: Meat, tuna, shrimp, chicken, or egg salad||Discard|
|Gravy, stuffing, broth||Discard|
|Lunchmeats, hot dogs, bacon, sausage, dried beef||Discard|
|Pizza – with any topping||Discard|
|Canned hams labeled “Keep Refrigerated”||Discard|
|Canned meats and fish, opened||Discard|
|Casseroles, soups, stews||Discard|
|CHEESE||Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco||Discard|
|Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano||Safe|
|Grated Parmesan, Romano, or combination (in can or jar)||Safe|
|DAIRY||Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk||Discard|
|Baby formula, opened||Discard|
|EGGS||Fresh eggs, hard-cooked in shell, egg dishes, egg products||Discard|
|Custards and puddings, quiche||Discard|
|FRUITS||Fresh fruits, cut||Discard|
|Fruit juices, opened||Safe|
|Canned fruits, opened||Safe|
|Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates||Safe|
|SAUCES, SPREADS, JAMS||Opened mayonnaise, tartar sauce, horseradish||Discard if above 50 °F for over 8 hours.|
|Jelly, relish, taco sauce, mustard, catsup, olives, pickles||Safe|
|Worcestershire, soy, barbecue, hoisin sauces||Safe|
|Fish sauces, oyster sauce||Discard|
|Opened vinegar-based dressings||Safe|
|Opened creamy-based dressings||Discard|
|Spaghetti sauce, opened jar||Discard|
|BREAD, CAKES, COOKIES, PASTA, GRAINS||Bread, rolls, cakes, muffins, quick breads, tortillas||Safe|
|Refrigerator biscuits, rolls, cookie dough||Discard|
|Cooked pasta, rice, potatoes||Discard|
|Pasta salads with mayonnaise or vinaigrette||Discard|
|Breakfast foods –waffles, pancakes, bagels||Safe|
|PIES, PASTRY||Pastries, cream filled||Discard|
|Pies – custard, cheese filled, or chiffon; quiche||Discard|
|VEGETABLES||Fresh mushrooms, herbs, spices||Safe|
|Greens, pre-cut, pre-washed, packaged||Discard|
|Vegetables, cooked; tofu||Discard|
|Vegetable juice, opened||Discard|
|Commercial garlic in oil||Discard|
|Casseroles, soups, stews||Discard|
Food Safety – Frozen Foods
|Food Categories||Specific Foods||Still contains ice crystals and feels as cold as if refrigerated||Thawed and held above 40 °F for over 2 hours|
|MEAT, POULTRY, SEAFOOD||Beef, veal, lamb, pork, and ground meats||Refreeze||Discard|
|Poultry and ground poultry||Refreeze||Discard|
|Variety meats (liver, kidney, heart, chitterlings)||Refreeze||Discard|
|Casseroles, stews, soups||Refreeze||Discard|
|Fish, shellfish, breaded seafood products||Refreeze. However, there will be some texture and flavor loss.||Discard|
|DAIRY||Milk||Refreeze. May lose some texture.||Discard|
|Eggs (out of shell) and egg products||Refreeze||Discard|
|Ice cream, frozen yogurt||Discard||Discard|
|Cheese (soft and semi-soft)||Refreeze. May lose some texture.||Discard|
|Casseroles containing milk, cream, eggs, soft cheeses||Refreeze||Discard|
|FRUITS||Juices||Refreeze||Refreeze. Discard if mold, yeasty smell, or sliminess develops.|
|Home or commercially packaged||Refreeze. Will change texture and flavor.||Refreeze. Discard if mold, yeasty smell, or sliminess develops.|
|VEGETABLES||Juices||Refreeze||Discard after held above 40 °F for 6 hours.|
|Home or commercially packaged or blanched||Refreeze. May suffer texture and flavor loss.||Discard after held above 40 °F for 6 hours.|
|BREADS, PASTRIES||Breads, rolls, muffins, cakes (without custard fillings)||Refreeze||Refreeze|
|Cakes, pies, pastries with custard or cheese filling||Refreeze||Discard|
|Pie crusts, commercial and homemade bread dough||Refreeze. Some quality loss may occur.||Refreeze. Quality loss is considerable.|
|OTHER||Casseroles – pasta, rice based||Refreeze||Discard|
|Flour, cornmeal, nuts||Refreeze||Refreeze|
|Breakfast items –waffles, pancakes, bagels||Refreeze||Refreeze|
|Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie, convenience foods)||Refreeze||Discard|
The Final Word
Unlike in India, most Western countries have sufficient electricity to supply every household with the power they need to hook up to the grid. On the other hand, only those who purposely live off grid and rely on solar or generator power know how precious this resource is – especially when it comes to food safety and keeping things cold.
The best time to prepare for an off-grid emergency is now, while the power is still on. The low-cost investment in freezer and refrigerator thermometers plus taking the time to store some frozen jugs of water may make the difference between having a full freezer and refrigerator of food or a dumpster full of smelly, spoiled and unsafe food.
USDA conspires with factory chicken producers to reduce inspections, speed factory output
Saturday, August 11, 2012 by: J. D. Heyes
(NaturalNews) The federal agency responsible for conducting food inspections has announced a new proposal to screen chickens for disease and contaminates, but the measure has some industry analysts concerned because it would reduce the number of inspectors at processing plants.
The U.S. Department of Agriculture’s proposed change would mean inspectors at poultry plants would be reduced from four to one and instead rely more on plant employees to fill in and perform more inspection duties.
The USDA’s Food Safety Inspection Service (FSIS), said the changes would “ensure and even enhance the safety of the poultry supply by focusing our inspectors’ efforts on activities more directly tied to improving food safety,” agency spokesman Dirk Fillpot said in a statement.
The USDA says the measure is necessary to modernize food inspection while saving taxpayers and the poultry industry money. Rather than peering over production lines, remaining FSIS inspectors would instead focus on issues that pose the greatest health risks to the public, according to reports.
Food safety advocates are, well, crying fowl. They say the plan is filled with negative ramifications, mostly because they say the remaining FSIS inspectors will have virtually no time to inspect the billions of chickens processed each year. In a report about the proposed change, the Atlanta Journal-Constitution put that time at about one-third of a second, because in addition to reducing the number of inspectors, the proposal speeds up production lines by about 25 percent.
Also, they worry that the proposal will create a conflict of interest; in a bid to push profits even higher, advocates fear plant managers will skimp on any process – including the inspection process – that would increase expenditures.
“I went out and bought a food processor so we could make more vegetarian meals,” Felicia Nestor, a food safety advocate and a consultant with the Government Accountability Project. “If the changes go into effect, my husband and I will no longer buy chicken.”
Advocates say the plan could leave “gaping holes” in poultry safety inspection, and could wind up endangering the entire population; most Americans eat an average of 80 pounds of poultry a year.
GMO Tomatoes: Good-looking Poison
Walmart and Monsanto
For those facing hard times, even the most basic needs are not always met. In Washington DC, the need for food assistance has grown exponentially.
“Since 2008 there has been a 25 percent increase in the number of families, children, senior citizens who need our food assistance,” said Shamia Holloway of the Capital Area Food Bank.
The Capital Area Food Bank provides food to organizations who distribute it to those in need. Many of them are part of the Supplemental Nutrition Assistance Program, or SNAP, formerly known as food stamps. It’s one of several programs facing extreme cuts in the upcoming farm bill.
“If SNAP is cut, a person who is getting $100 in SNAP could have their benefits reduced to maybe 50 to 60 dollars a month,” said Brian Banks, the Capital Area Food Bank’s director of public policy “And if this is a person that maybe has a family of three or four people and $50 or $60 doesn’t go a long way.”
The future of food stamps is determined in a large and complex piece of legislation known as the Farm Bill which is renewed every five years. The last one passed in 2008 and although the debate in Congress for the new one should have already begun, it’s been pushed to the side time and time again.
One reason for this is that there are simply too many cooks in the kitchen.
In their newly released report, Cultivating Influence: The 2008 Farm Bill Lobbying Frenzy , the group Food and Water Watch breaks down the forces behind the ingredients of the bill.
“Over the course of the debate of the 2008 Farm Bill, over a thousand entitles - companies, trade associations, groups – lobbied,” said Patti Lovera with Food and Water Watch. “They spent $173 million, according to our calculations.”
Major lobbying influences include Monsanto, Kraft Foods, The American Sugar Alliance and The National Restaurant Association. But perhaps the company with the greatest influence is Walmart. They’ve got 4,000 stores across this country – many of them SuperCenters- and just in the last 15 years have gone from having 6 percent to a full quarter of nationwide grocery sales. And that means not just more profit, but much more power as well.
These are companies and organizations with money that often speaks louder than anything. It’s money that dictates profits for farmers and grocers, and determines how much money will go to the SNAP Program.
With greater need facing deeper cuts, it could be a recipe for hardship for more and more Americans.
Popcorn ingredient found to be linked with Alzheimer’s
Movie popcorn has often been criticized for its high calorie count, but now the tasty treat may harm more than just your waistline.
A recent study has found that diacetyl, an ingredient in popcorn responsible for its buttery flavor and smell, may be linked to Alzheimer’s disease, UPI.com reported.
The scientists said they focused on the substance, because it has already been associated with respiratory and other health issues in workers at microwave popcorn and food-flavoring factories. According to UPI.com, diacetyl is used in other products such as margarines, snacks and candies, baked goods and in some beers and chardonnay wine.
Filed Under: HEALTH/EUGENICS
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