Two North American studies examined low-level fluoride intake and bone. The piece calls them short of conclusive but says they offer some of the strongest evidence yet that fluoride alters bone tissue quality, and it lists skeletal fluorosis symptoms such as joint and bone pain.
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Food Safety
Contaminants, chemicals, genetically engineered food and what is really in the food supply.
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GMO
USDA abdicates GMO Oversight; Roundup killing butterflys; March to STOP GMOs!
Jeffrey Smith's newsletter reports that the USDA exempted Roundup Ready Kentucky bluegrass from regulation in an announcement timed for the July 4 weekend, and warns the decision opens a loophole for GM crops made without pest material such as bacteria or viruses.
Chemical
Water fluoridation linked to osteosarcoma (PR)
The Fluoride Action Network argues that Chester Douglass's Journal of Dental Research paper cannot refute Bassin's 2006 finding of a 500% to 600% higher osteosarcoma risk in boys exposed at ages 6 to 8, because bone fluoride levels say nothing about timing.
Biological
Keep Food Poisoning from Ruining your Vacation
USDA's Diane Van advises packing shelf-stable food where you can, keeping perishables on ice, double-wrapping raw meat so juices cannot drip, using separate coolers for drinks and for later meals, keeping coolers shaded and opening them as little as possible.
Chemical
Proven Unsafe But FDA-Approved: Are YOU Still Consuming This Man-Made Poison?
Mercola revisits safety questions about aspartame, citing Ralph Walton's 1996 survey in which all 74 industry-funded studies found no adverse effects while 84 of 92 independently funded ones did. Dr. John Olney says it has not been demonstrated to be safe.
Biological
Listeria concerns expand chicken nugget recall
Pilgrim's Pride added 7,072 pounds of fully cooked breaded chicken breast nugget-shaped patties to a Listeria recall begun July 20, 2011. The boxes carry date code 11531010 and establishment number P-7091A and went to a retail chain in nine states; no illnesses have been reported.
Biological
Check Your Steps: Chill: How to Pack a Cooler to Prevent Food Poisoning
USDA's Diane Van explains how to pack a cooler so food stays at 40 F or below: fill it completely, add extra ice to any empty space, keep raw meat and seafood separate or wrapped at the bottom, reserve one cooler for drinks, and check the temperature with an appliance thermometer.
Chemical
Nanoparticles like zinc oxide trigger inflammation
Zinc oxide nanoparticles showed dose-dependent toxicity in mouse and human cell lines and raised reactive oxygen species fourfold. Dendritic cells exposed to them produced more of the pro-inflammatory cytokines IL-6 and TNF-a, suggesting the particles may induce inflammation.
Biological
Mad cow disease, beef storage, safety and freshness - FAQ
A USDA question-and-answer on storing beef: fresh roasts, steaks and chops keep 3 to 4 days refrigerated or 3 to 6 months frozen, cooked beef keeps 3 to 4 days, and continuously frozen beef stays safe indefinitely though its quality declines.
Biological
Bacteria in Beef - FAQ
An FSIS FAQ on bacteria found on raw beef: E. coli O157:H7 causes hemorrhagic colitis but is destroyed by thorough cooking, Salmonella survives freezing but not cooking, Staphylococcus aureus usually comes from food handlers, and Listeria can recontaminate cooked product.
Food Safety FAQ
FAQ on Bacon
A question-and-answer page about bacon, covering how fat distribution and slice thickness affect crispness, storage limits of one week refrigerated or a month frozen, the use of rendered bacon fat as a flavoring, and the definitions of bacon and Canadian bacon.
Chemical
These Documents Virtually Force You to Destroy Your Health
Documents released under the Freedom of Information Act show dental staff in the CDC’s Oral Health Division have controlled the agency’s water fluoridation position since the 1970s, with no input from CDC toxicologists, minority health professionals or diabetes experts.
Biological
Check Your Steps: Separate Raw Meats from Other Foods
The USDA's Diane Van explains how to head off cross-contamination: bag raw meat, poultry and seafood apart in the cart, contain them in the fridge so juices cannot drip, keep a separate cutting board for produce, and marinate in the refrigerator.
Chemical
Is your teapot safe to use?
Belgian researchers simulated brewing in metallic teapots and found most leached lead and nickel at levels they judged to pose a serious poisoning risk. The study, in Food Additives and Contaminants, followed a case of lead poisoning in a family that used such teapots.
Chemical
Has this Chemical Destroyed the Meaning of Organic?
Mercola reports on perchlorate, a rocket fuel ingredient and endocrine disruptor. In one North American study, 16% of conventionally produced and 32% of organically produced leafy vegetable samples had quantifiable levels, with organic exposure about twice as high.
Biological
Check Your Steps: Wash Hands and Surfaces Often
The USDA's Diane Van covers cleaning around food: wash hands with soap and running water for 20 seconds rather than rinsing, wash all produce even if you will peel it, skip soap on produce, and do not rinse raw chicken, since splashed juices spread bacteria across sink and counters.
Biological
Check Your Steps: Cook to Keep Your Family Safer from Food Poisoning
The USDA Meat and Poultry Hotline's Food Safe Families campaign covers the Cook step: colour is no guide, so use a thermometer. Beef, pork, lamb and veal steaks, chops and roasts go to 145F with a three-minute rest, ground meat to 160F, poultry and reheated leftovers to 165F.
Biological
C. diff testing methods matter says new study
A Journal of Molecular Diagnostics study comparing five C. difficile assays found the molecular method detected up to 54 percent more cases than non-molecular tests. It costs more, but lead author Kimberle Chapin says catching cases is critical to stopping spread.
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