by: Jeffrey Smith ~responsibletechnology.org When U.S. regulators approved Monsanto’s genetically modified “Bt” corn, they knew it would add a deadly poison into our food supply. That’s what it was designed to do. The corn’s DNA is equipped with a gene from soil bacteria called Bt (Bacillus thuringiensis) that produces the Bt-toxin. It’s a pesticide; it breaks open the stomach of certain insects and kills them. But Monsanto and the Environmental Protection Agency (EPA)...
Margarine originated with the discovery by Michel Eugène Chevreul in 1813 of margaric acid. In 1870 a French chemist named Hippolyte Mege-Mouriez, used margaric acid to create Margarine in response to a request from Emperor Louis Napoleon who offered a prize to anyone who could make a satisfactory substitute for butter, suitable for use by the armed forces and the lower classes. Margarine is made by a process called hydrogenation. Traditional margarines, which contain...
by: Pat Garofalo via http://thinkprogress.org Earlier this year, the USDA made an attempt to bolster the nutrition guidelines for the federal school lunch program. Under the new guidelines, for instance, school lunches would be limited to one cup of starchy vegetables a week and the ability of schools to count tomato sauce on pizza towards their fruit and vegetables requirement would be scaled back. But House Republicans, in a new spending plan unveiled...
Methyl iodide is a nasty chemical. It is a known neurotoxin and endocrine disruptor, and scientists in labs handle only small amounts using special protective equipment because it is so toxic. But do you know where else it is used? As a pesticide on strawberries and other food crops. The battle against methyl iodide is being fought on several fronts. Last summer, Washington state banned the use of the pesticide. Unfortunately, the pendulum swung...
1)Food packaging is a major route of exposure for people to two toxic chemicals: BPA and DEHP. 2)Eating mostly fresh foods and avoiding cans and plastic containers can drastically reduce the levels of these chemicals in our bodies. 3)A combination of shopping habits and legislation may be key to limiting human exposures to the ubiquitous chemicals. Plastic wrappers, food cans and storage tubs deposit at least two potentially harmful chemicals into our food. By...
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