Mother Nature: “Waste Not..Please!”

Japan To Dump Radioactive Waste From Fukushima Disaster Into Pacific Ocean

By Amanda Froelich (July 15, 2017)

The head company responsible for cleaning up the Fukushima disaster plans on dumping 580 barrels of water tainted with tritium — a radioactive form of hydrogen — into the Pacific Ocean.

Though it is well-established that the aftermath of the Fukushima nuclear disaster is a detriment to human health, wildlife and the environment, the head company responsible for the Fukushima clean-operation, Tokyo Electric Power Company (TEPCO), is intent on dumping water tainted with tritium — a radioactive form of hydrogen — into the Pacific Ocean. Presently, there are about 580 barrels of the radiative water which were used to cool the nuclear plant’s damaged reactors.

According to The Independent, the company’s decision to dump tainted water from Fukushima’s triple meltdown has outraged locals and citizens around the globe. Despite the fierce outcry, Takashi Kawamura, chairman of TEPCO, declared: “The decision has already been made.” However, TEPCO is not legally allowed to release the nearly 777,000 tons of radioactive water into the Pacific Ocean until the government gives the final approval. “We cannot keep going if we do not have the support of the state,” said Mr. Kawamura.

Among those infuriated by the proposal to dump tritium-tainted water into the ocean are fishermen, who say the decision will affect their livelihoods. Kanji Tachiya, head of a local fishermen’s cooperative, for instance, told the press: “Releasing (tritium) into the sea will create a new wave of unfounded rumors, making our efforts all for naught.”

TEPCO claims tritium is of little danger to humans unless exposed to high quantities. Said NRA chairman Tanaka, the chemical is “so weak in its radioactivity it won’t penetrate plastic wrapping.” Oceanagrapher Simon Boxall, who works at the University of Southhampton, agreed. He told The Guardian, “In the broad scale of things, if they do end up putting the material in the Pacific, it will have minimal effect on an ocean basin scale.”

Whether or not the water harms wildlife is questionable, but of more concern, it seems, to environmental activists is the potential that similar practices may become more common. “They say that it will be safe because the ocean is large so it will be diluted, but that sets a precedent that can be copied, essentially permitting anyone to dump nuclear waste into our seas,” said Aileen Mioko-Smith of Green Action Japan. Considering radiation from Fukushima crippled two robots in the past, some believe there is cause for concern.

What are your thoughts? Please comment your thoughts below and share this news!

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Lead in Food

Lead in Food: A Hidden Health Threat

Moms Clean Air Force

BY ON June 15, 2017

Our core issues are air pollution and climate change, but in our work to protect children’s health we were surprised to learn that food is a source of young children’s exposure to lead.

New research from Environmental Defense Fund, our parent organization, explores the problem of lead in baby food. We are reposting their article about the research here in full because we think it’s so important. No safe level of lead has been identified. Even very low blood lead levels can lead to behavioral problems and lower IQ.

Lead has no place in a child’s diet! Please call the customer service number of the company that makes your baby food. FDA allowable levels are not good enough.

Here’s what you can say: “I don’t want lead in my baby’s food – no matter what FDA says is permissible. Can you assure me that you have tested your food for lead and that it meets the guidelines laid out by the American Academy of Pediatrics for no more than 1 ppb of lead?”


Food is a meaningful – and surprising – source of young children’s exposure to lead.

No safe level of lead in blood has been identified. In children, even very low blood lead levels can cause behavioral problems and lower IQ. Protecting children’s ability to learn and thrive demands that we find effective ways to reduce exposures to lead from all sources.

EDF analyzed 11 years of data from the Food and Drug Administration (FDA), and found that food, and baby food in particular, is a meaningful – and surprising – source of lead. If it were eliminated completely, we estimate the societal benefits at more than $27 billion annually.

Key findings

EDF‘s analysis of 11 years of FDA data found:

  • Lead was detected in 20% of baby food samples compared to 14% for other foods.
  • Eight types of baby foods had detectable lead in more than 40% of samples.
  • Baby food versions of apple and grape juices and carrots had more samples with detectable lead than the regular versions.

EDF also found that more than 1 million children consume more lead than FDA’s limit. Eliminating lead in food would save society more than $27 billion annually in total lifetime earnings from saved IQ points.

What we did

EDF evaluated data collected and analyzed by the Food and Drug Administration (FDA) from 2003 to 2013 as part of the agency’s Total Diet Study (TDS). Since the 1970s, the TDS has tracked metals, pesticides, and nutrients in food. While we evaluated all types of food collected by FDA, we focused on types of baby food because infants are most vulnerable to lead.

What we found

Overall, 20% of 2,164 baby food samples and 14% of the other 10,064 food samples had detectable levels of lead. At least one sample in 52 of the 57 types of baby food analyzed by FDA had detectable levels of lead in it. Lead was most commonly found in the following baby foods types:

  • Fruit juices: 89% of grape juice samples contained detectable levels of lead, mixed fruit (67%), apple (55%), and pear (45%)
  • Root vegetables: Sweet potatoes (86%) and carrots (43%)
  • Cookies: Arrowroot cookies (64%) and teething biscuits (47%)

We also found that the baby food versions of apple and grape juice and of carrots had samples with detectable lead more often than the regular versions.

Juice with detectable level of lead

Recommendations

Both FDA and food producers can and must do better to reduce lead in food, especially baby food.

EDF recommends that FDA:

  • Ensure lead is not added to any food contact material where it is reasonably expected to get into food;
  • Make clear that the international standards for fruit juice are inadequate;
  • Update its limits and food safety guidance to reflect current scientific understanding of lead risks that better protect children; and
  • Encourage manufacturers to reduce lead levels in food and take enforcement action when limits are exceeded.

Manufacturers need not wait for FDA to act. EDF recommends companies:

  • Set a goal of less than 1 ppb of lead in baby food and other foods marketed to young children;
  • Continue to prioritize lead contaminant minimization when sourcing ingredients;
  • Test more frequently during processing to identify additional sources of lead and take appropriate corrective actions; and
  • Publicly commit to consumers to drive down lead levels through health-protective limits and robust product stewardship.

In the meantime, parents of young children should consult with their child’s pediatrician to learn about all the ways to reduce lead exposure. They should also check with their favorite brands to ask whether the company:

  • Regularly tests its products for lead; and
  • Ensures that, especially for baby food, there is less than 1 ppb of lead in the food and juices they sell.

Healthy eating requires safe, nutritious food. (Tweet this) Lead has no place in a child’s diet.

Download the report [PDF]

JOIN THE FORCE

TOPICS: Children’s Health, Politics, Toxics

FYI

health_floride

FYI: Toxin Methylene Chloride

Common Solvent Keeps Killing Workers, Consumers
www.publicintegrity.org/2015/09/21/17991/common-solvent-keeps-killing-workers-consumers

Regulators have been slow to act on paint strippers, other products containing methylene chloride

Rita Welch’s son, Johnathan, died on the job at 18 while stripping furniture with methylene chloride.*

By Jamie Smith Hopkins
5:00 am, September 21, 2015  Updated: 12:26 pm, September 21, 2015

ENVIRONS_HOUSE-CLNRSKey findings:

Johnathan Welch was 18 and working through lunch when the fumes killed him, stealing oxygen from his brain, stopping his heart.

The chemical linked to his death in 1999 wasn’t a newly discovered hazard, nor was it hard to acquire. Methylene chloride, which triggered similar deaths dating as far back as the 1940s, could be bought barely diluted in products on retail shelves.

It still can. And it’s still killing people.

The solvent is common in paint strippers, widely available products with labels that warn of cancer risks but do not make clear the possibility of rapid death. In areas where the fumes can concentrate, workers and consumers risk asphyxiation or a heart attack while taking care of seemingly routine tasks.

That hazard prompted the European Union to pull methylene chloride paint strippers from general use in 2011. For reasons that aren’t clear, regulatory agencies in the United States have not followed suit — or even required better warnings — despite decades of evidence about the dangers, a Center for Public Integrity investigation found.

A Center analysis identified at least 56 accidental exposure deaths linked to methylene chloride since 1980 in the U.S. Thirty-one occurred before Johnathan Welch died, 24 after. The most recent was in July. Many involved paint strippers; in other cases victims used the chemical for tasks such as cleaning and gluing carpet, according to death investigations and autopsy reports the Center obtained through Freedom of Information Act and state open records requests.

Teenagers on the job, a mother of four, workers nearing retirement, an 80-year-old man — the toxic vapors took them all. A Colorado resident one year older than Welch was killed his first day at a furniture-stripping shop. Three South Carolina workers were felled in a single incident in 1986. Church maintenance employee Steve Duarte, 24, survived the Iraq War only to be killed in 2010 while stripping a baptismal pool in California.
Three decades of death

Methylene chloride, a common ingredient in products such as paint strippers, can kill when its fumes build up in an enclosed area. The Center for Public Integrity, combing through workplace death investigations, coroners’ reports and poison control center reports, found 56 deaths since 1980 that authorities linked to unintentional overexposure to the chemical. The number is likely an undercount because there is no single tally of such deaths. Unless otherwise noted, the key source of information is the federal Occupational Safety and Health Administration or state workplace-safety agencies.

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(TYH Note:  *This sentence has been edited slightly for publication on this blog)

The Looming Olive Oil Apocalypse

Alternet
Published on Alternet (http://www.alternet.org)

FOODS_OLIVE_OIL3
Mother Jones [1] / By Tom Philpott [2]

December 2, 2014  |

The world’s most celebrated olive oil comes from sun-drenched groves of Italy. But Italy is also a hotbed of olive oil subterfuge, counterfeit, and adulteration—and has been since Roman times, as Tom Muellar showed in an eye-opening 2007 New Yorker piece [3] (which grew into a book called Extra Virginity: The Sublime and Scandalous World of Olive Oil [4].)  Next year, getting real olive oil from Italy is going to be even harder than usual. Here’s the LA Times’Russ Parsons:

As a result of what the Italian newspaper La Repubblica is calling “The Black Year of Italian Olive Oil,” the olive harvest through much of Italy has been devastated—down 35% from last year.

The reason is a kind of perfect storm (so to speak) of rotten weather through the nation:

When the trees were turning flowers to fruit in the spring, freezing weather suddenly turned scorching, causing the trees to drop olives. Summer was hot and humid, leading to all sorts of problems. Then in mid-September, there was a major hail storm, knocking much of the fruit that remained onto the ground.

Other major olive oil-producing nations suffered similar calamities; Parsons reports that in Spain and Mediterranean neighbors, production is also “forecast to be far below last year’s.” And California, that big chunk of Mediterranean-like climate on our west coast, where excellent olive oil is produced? Parsons says the epochal drought is pinching production, and he quotes Muellar to the effect that “frankly, I hear about a lot of games being played there too, with labels and quality alike.” Sigh.

I find all of this distressing. I came of age as a cook in an era of olive oil hegemony. I treat it like the oil that powers my car, as something to be relied on casually, as if it appeared by magic from nowhere. (Nearly all my Tom’s Kitchen columns feature it.)

Once a staple of Mediterranean polyculture—farms and households would feature olive trees in mixed groves along with a multitude of other crops—olive oil production has long since industrialized. Here is The Ecologist [5] from 2008:

Industrial olive farms grow their olive trees, planted at high densities, in massive irrigated orchards on lowland plains. The olives are harvested by machines that clamp around the tree’s trunk and shake it until the olives fall to the ground. Oil is then extracted by industrial-scale centrifuge, often at high temperatures. In contrast, small, traditional farms are often ancient, their trees typically planted on upland terraces. The farmers manage their groves with few or no agrochemicals, less water and less machinery. Olives are picked off the ground by hand and the oil extracted by grinding the olives in a millstone and press. Demand for cheap, mass-produced oil is making it a struggle for the smaller, traditional farms to be economically viable, however.
….
Intensive olive farming is a major cause of one of the biggest environmental problems affecting the EU: widespread soil erosion and desertification in Spain, Greece, Italy and Portugal. In 2001, the European Commission ordered an independent study into the environmental impact of olive farming across the EU. The report concluded: ‘Soil erosion is probably the most serious environmental problem associated with olive farming.

I fear that next year’s olive oil crunch is a harbinger of things to come. I am officially in search of alternative cooking fats. One I’ve come to appreciate: lard from pasture-raised hogs. Lard’s rotten nutritional reputation is the result of outdated and discredited science [6]. And it makes food taste really good, too.
[7]

Links:
[1] http://www.motherjones.com/tom-philpott/2014/11/looming-olive-oil-apocalypse
[2] http://www.alternet.org/authors/tom-philpott
[3] http://www.newyorker.com/magazine/2007/08/13/slippery-business
[4] http://www.extravirginity.com/
[5] http://www.theecologist.org/investigations/food_and_farming/269479/drizzle_with_care.html
[6] http://www.nytimes.com/2005/08/12/opinion/12kummer.html?_r=0
[7] mailto:corrections@alternet.org?Subject=Typo on The Looming Olive Oil Apocalypse
[8] http://www.alternet.org/tags/olive-oil
[9] http://www.alternet.org/tags/food-0
[10] http://www.alternet.org/tags/california-drought
[11] http://www.alternet.org/%2Bnew_src%2B
 
/food/looming-olive-oil-apocalypse

A Proverb


Find out why the rainforest is being destroyed in the name of “organic,” “sustainable” and “conservation”…. READ: Way Beyond Greenwashing: Have Corporations Captured Big Conservation? 

Know Monsanto!

 

FOODS_KNO-MONSANTO

FYI: Composting Technology

Company Touts 24-Hour Composting Technology

April 2, 2013

by Patricia Escarcega 04/02/13 No Comments Tweet

Photo: Kessner/Wikipedia Commons

A new company has developed an organic waste recycling system that it says is capable of converting organic waste into premium grade fertilizer within 24 hours.

This would make the Rapid Thermophilic Digestion System, developed by Singapore-based Biomax Technologies, the fastest known composting process in the organic waste treatment industry.

“Traditional composting methods take around six months to process plantation waste due to its generally fibrous nature,” the company says on its website.

According to Biomax, the Rapid Thermophilic Digestion System uses a special cocktail of BM1 enzymes that are activated at very high temperatures to accelerate the natural composting process.

“The Biomax system of accelerating aerobic digestion through the introduction of carefully selected and cultured microorganisms seems to offer a genuine breakthrough in terms of rapidly treating biowastes at the point of production,” the company says.

The company hopes the system will be used as a one-stop point for waste collection, processing and storage. Biomax says their system has many applications across various industries, including agricultural, livestock and municipal waste treatment.

The company has also developed an automated digestor for use with the BM1 enzyme technology. The Digestor, as the system is known, is designed to produce a highly consistent product that is odorless, pathogen free and rich in organic matter.

“Our system offers a simple solution to the problems faced by many businesses when looking to dispose of organic wastes,” the company says.

Link: http://earth911.com/news/2013/04/02/biomax-24-hour-composting/

New Report Re: Climate Change

New Report Outlines Our Future: Climate Change Set to Make America Hotter, Drier and More Disaster-prone | Alternet

January 14, 2013
January 14, 2013  |   Photo Credit: AFP

New Report Outlines Our Future: Climate Change Set to Make America Hotter, Drier and More Disaster-prone

The National Climate Assessment was just released and provides the fullest picture of the real-time effects of climate change on US life, and the most likely consequences for the future.

Future generations of Americans can expect to spend 25 days a year sweltering in temperatures above 100F (38C), with  climate change on course to turn the country into a hotter, drier, and more disaster-prone place.

The National Climate Assessment,  released in draft form on Friday , provided the fullest picture to date of the real-time effects of climate change on US life, and the most likely consequences for the future.

The 1,000-page report, the work of the more than 300 government scientists and outside experts, was unequivocal on the human causes of climate change, and on the links between climate change and extreme weather.

“Climate change is already affecting the American people,” the draft report said. “Certain types of weather events have become more frequent and/or intense including heat waves, heavy downpours and in some regions floods and  drought. Sea level is rising, oceans are becoming more acidic, and glaciers and Arctic sea ice are melting.”

The report, which is not due for adoption until 2014, was produced to guide federal, state and city governments in America in making long-term plans.

By the end of the 21st century, climate change is expected to result in increased risk of asthma and other public health emergencies, widespread power blackouts, and mass transit shutdowns, and possibly shortages of food.

“Proactively preparing for climate change can reduce impacts, while also facilitating a more rapid and efficient response to changes as they happen,” said Katharine Jacobs, the director of the National Climate Assessment.

The report will be open for public comment on Monday.

Environmental groups said they hoped the report would provide Barack Obama with the scientific evidence to push for measures that would slow or halt the rate of climate change – sparing the country some of the worst effects.

The report states clearly that the steps taken by Obama so far to reduce emissions are “not close to sufficient” to prevent the most severe consequences of climate change.

“As climate change and its impacts are becoming more prevalent, Americans face choices,” the report said. “Beyond the next few decades, the amount of climate change will still largely be determined by the choices society makes about emissions. Lower emissions mean less future warming and less severe impacts. Higher emissions would mean more warming and more severe impacts.”

As the report made clear: no place in America had gone untouched by climate change. Nowhere would be entirely immune from the effects of future climate change.

A heatwave swept across the US in 2011, with temperatures reaching over 110F (43C). Photograph: Timothy A Clary/AFP

Some of those changes are already evident: 2012 was by far the hottest year on record, fully a degree hotter than the last such record – an off-the-charts rate of increase.

Those high temperatures were on course to continue for the rest of the century, the draft report said. It noted that average US temperatures had increased by about 1.5F since 1895, with more than 80% of this increase since 1980.

The rise will be even steeper in future, with the next few decades projected for temperatures 2 to 4 degrees warmer in most areas. By 2100, if climate change continues on its present course, the country can expect to see 25 days a year with temperatures above 100F.

Night-time temperatures will also stay high, providing little respite from the heat.

Certain regions are projected to heat up even sooner. West Virginia, Maryland and Delaware can expect a doubling of days hotter than 95 degrees by the 2050s. In Texas and Oklahoma, the draft report doubled the probability of extreme heat events.

Lake Erie Bird & Fish Dieoff!

Thousands of Birds and Fish Found Dead in Lake Erie

Monday, September 10, 2012

Another mystery involving the mass death of animals has occurred, this time on Wednesday at Lake Erie. At the lake, tens of thousands of dead seagulls and dead fish appeared. A member of Provincial Parliament for the Progressive Conservative Party of Ontario, Rick Nicholls, said,

“First thing that crossed my mind, is there any potential danger to humans from a health point of view? Secondly, as I got more and more into it, what’s the cause of this sudden fish kill in the lake?”

The dead fish and dead birds have been sent out to be tested to find out what happened. The Ontario Ministries of the Environment in Canada is looking into the possibility of a spill that could have changed the ecosystem. The other theory is that of an inversion, which occurs naturally when cold water hits the surface of the lake. The cold water, which has low oxygen levels, suffocates the fish.

“Essentially it’s a rolling over of the lake,” Ontario Ministry of the Environment spokeswoman Kate Jordan said. “Something – whether it be a storm, or cooler temperatures at night, or strong winds – triggers a temperature change in the lake.”

Those who have tested the water in Lake Erie have yet to find any abnormalities in the pH, temperature or oxygen levels. “We did not observe any spill or pollution impacting the lake,” Jordan said. The dead fish that were discovered included suckers, carp, catfish, sheepshead and perch.

The medical officer of health for Chatham-Kent, Dr. David Colby, said, “All kinds of people were woken out of a sound sleep by a stench and it was like a septic tank was backing up.” Colby also proposed the theory of a fish disease known as viral hemorrhagic septicemia and Type E botulism. Colby did clarify that these are not harmful to humans.

Link: http://www.jdjournal.com/2012/09/07/thousands-of-birds-and-fish-found-dead-in-lake-erie/

 

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