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Congress: Protect Public Health, Not Toxic Chemicals
Americans have long been unwitting subjects in an uncontrolled experiment.
For decades, U.S. manufacturers—with the federal government's blessing—have been producing tens of thousands of untested, potentially toxic chemicals, many of which wind up in our bodies. These substances include suspected neurotoxins, carcinogens and endocrine disruptors, and thousands of other chemicals for which there is little or no information.
Photo courtesy of Shutterstock
Why? When Congress passed the landmark Toxic Substances Control Act (TSCA) nearly 40 years ago, the law considered chemicals already on the market to be safe. So while it required the government to review new chemicals for their toxicity, it exempted nearly 62,000 pre-existing, commercially available ones. They included such nasty substances as bisphenol A (BPA), ethyl benzene and toluene, and others that health officials still know very little about, including the relatively obscure 4-methylcyclohexane methanol (MCHM). That's the chemical that leaked into the Elk River in West Virginia earlier this year, contaminating the water supply of 300,000 area residents.
Only about 200 of the chemicals that were on the market before TSCA was enacted in 1977 have been tested for safety. Since then, the number of chemicals in the marketplace has jumped to more than 80,000, and TSCA's requirements for those new chemicals have hardly been stringent. Manufacturers are supposed to supply the U.S. Environmental Protection Agency (EPA) with information about production volume, intended uses and toxicity 90 days before they begin commercial-scale production. But 85 percent of the manufacturers' notifications have contained no health data, according to the EPA's own figures.
The result of this experiment?
On March 12, Dr. Philip Landrigan, a renowned pediatrician and epidemiologist, addressed this question as it pertains to children in testimony before the House Subcommittee on the Environment and the Economy. Landrigan is the dean for global health at the Mount Sinai Hospital medical school in Manhattan and co-author of a recent study on the "silent pandemic" of toxins damaging the brains of unborn children.
"Rates of a whole series of chronic diseases are on the rise in American children," Landrigan said. "Asthma has tripled. Childhood cancer incidence has gone up by 40 percent over the past 40 years. Autism now affects one child in 88. Attention Deficit Hyperactivity Disorder affects about one child in seven, according to data from the CDC [Centers for Disease Control and Prevention]. These chronic diseases of children are highly prevalent in today's world. They are on the increase...."
And many have been linked to toxic chemicals.
"There is a strong body of scientific evidence that toxic chemicals have contributed to diseases in children," Landrigan continued. "Going back 100 years ago, lead was shown to cause mental deficiency, learning problems and loss of IQ. Seventy-five years ago, methylmercury. More recently, clinical and epidemiologic studies have linked organophosphate pesticides, arsenic, manganese, brominated flame retardants, phthalates and bisphenol A to learning disabilities, loss of IQ, and problems of behavior in children."
Weakening TSCA Under the Guise of Reform
While the recent MCHM spill in West Virginia heightened public awareness about the threat posed by unregulated chemicals, Washington has been wrestling with updating TSCA for a number of years. Lisa Jackson, the EPA administrator during the first Obama Administration, stepped into the fray in 2012, proposing a half-dozen common-sense principles to strengthen public health protections. She pointed out that it is imperative that chemical manufacturers provide the EPA the data it needs to make safety evaluations that take into account the most vulnerable Americans, especially children. The EPA should review the most dangerous existing and new chemicals first, she said, and the new law should encourage manufacturers to produce safer, more sustainable chemicals and products. Finally, she stressed that Congress must shift the burden of proof to industry. Right now, the EPA has to prove a chemical is unsafe to restrict its use or take it off the market. Manufacturers, she said, should have to prove their chemicals are safe.
Public health, labor and environmental groups have been calling for TCSA reform with the same principles in mind for quite some time. Their efforts, however, have been frustrated by the chemical industry, which wields considerable power on Capitol Hill. What's different now is chemical manufacturers and other, related industries are now taking a new tack to undermine efforts to strengthen the law. They are encouraging Congress to pass legislation that appears to protect public health, but in fact would not.
Last May, Sen. Lautenberg (D-NJ) and Sen. Vitter (R-LA) introduced the Chemical Safety Improvement Act. "Improvement" sounds like an improvement, right? As drafted, however, the bill would weaken TSCA. For example, if TSCA has one saving grace, it permits states to establish their own safeguards to protect their residents from toxic chemicals. Some states, notably California, are way ahead of the federal government. The bill would largely preempt stricter state protections.
Lautenberg died shortly after introducing the bill, and after a July hearing, the bill stalled. Meanwhile, just a few weeks ago, the House took up the issue. On Feb. 27, Rep. Shimkus (R-IL) introduced a draft of what he is calling the Chemicals in Commerce Act.
He should have called it the More Toxic Chemicals in Commerce Act.
"Throughout the draft, the bill gives greater weight to reducing the burdens on industry than to protecting the public and the environment," Andrew Rosenberg, director of the Center for Science and Democracy at the Union of Concerned Scientists, explained in a March 5 letter to House members. "When chemical interests may face additional requirements, the bill gives them so many ways to evade or challenge them, that it reduces the Environmental Protection Agency's already insufficient authority to regulate toxic chemicals."
Rosenberg's letter pointed out other glaring problems with Shimkus' draft, including the fact that while it acknowledges that certain populations—namely infants, children, pregnant women, the elderly and people who live near chemical plants—may be more vulnerable to chemical exposure, it doesn't require the EPA to do anything to protect them. In addition, Rosenberg said, the bill would allow Congress and the courts to ignore the recommendations of government and independent scientists.
Rep. Waxman (D-CA) was equally dismissive. "This draft would restrict existing testing authority so that EPA could only require testing in the limited set of circumstances," he said at the same March 12 House hearing where Landrigan testified. "On top of that, the Catch-22 of current law would remain. The agency would be required to identify risk before being authorized to test for risk. This is the roadblock that has stymied the agency for years."
Instead of taking its cues from the chemical industry, Congress could look across the Atlantic for a workable model. Nearly a decade ago, the European Union adopted the "precautionary principle" to protect its citizens from toxic chemicals. Authorities there will not allow a chemical on the market until its manufacturer demonstrates it is safe. Last year, the European Commission published a study that found that chemicals in Europe are "considerably safer" since the EU established its Registration, Evaluation, Authorization and Restriction of Chemicals regulation in 2007, and manufacturers there are finding safer substitutes for toxic chemicals.
Here in the U.S., conversely, our toxic chemical policy is best described ascaveat emptor—let the buyer beware—and it's making us sick.
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In mid-March, the number of patients in the U.S. who had officially recovered from the virus was close to zero. That number is now in the tens of thousands and is climbing every day. But recovering from COVID-19 is more complicated than simply feeling better. Recovery involves biology, epidemiology and a little bit of bureaucracy too.
How does your body fight off COVID-19?<p>Once a person is exposed the coronavirus, the body starts producing <a href="https://www.mblintl.com/products/what-are-antibodies-mbli/" target="_blank">proteins called antibodies to fight the infection</a>. As these <a href="https://www.statnews.com/2020/03/27/serological-tests-reveal-immune-coronavirus/" target="_blank">antibodies start to successfully contain the virus</a> and keep it from replicating in the body, symptoms usually begin to lessen and you start to feel better. Eventually, if all goes well, your immune system will completely destroy all of the virus in your system. A person who was infected with and survived a virus with no long-term health effects or disabilities has "recovered."</p><p>On average, a person who is infected with SARS-CoV-2 will feel ill for about seven days from the onset of symptoms. Even after symptoms disappear, there still may be small amounts of the virus in a patient's system, and they should stay <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/steps-when-sick.html" target="_blank">isolated for an additional three days</a> to ensure they have truly <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">recovered and are no longer infectious</a>.</p>
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Why have so few people officially recovered in the US?<p>This is a dangerous virus, so the Centers for Disease Control and Prevention is being extremely careful when deciding what it means to recover from COVID-19. Both medical and testing criteria must be met before a person is <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/disposition-in-home-patients.html" target="_blank">officially declared recovered</a>.</p><p>Medically, a person must be fever-free without fever-reducing medications for three consecutive days. They must show an improvement in their other symptoms, including reduced coughing and shortness of breath. And it must be at least seven full days <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">since the symptoms began</a>.</p><p>In addition to those requirements, the CDC guidelines say that a person must test negative for the coronavirus twice, with the <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/care-for-someone.html" target="_blank">tests taken at least 24 hours apart</a>.</p><p>Only then, if both the symptom and testing conditions are met, is a person officially considered recovered by the CDC.</p><p>This second testing requirement is likely why there were so few official recovered cases in the U.S. until late March. Initially, there was a <a href="https://www.nytimes.com/2020/03/18/health/coronavirus-test-shortages-face-masks-swabs.html" target="_blank">massive shortage of testing in the U.S.</a> So while many people were certainly recovering over the last few weeks, this could not be officially confirmed. As the country enters the height of the pandemic in the coming weeks, focus is still on <a href="https://www.cdc.gov/coronavirus/2019-nCoV/hcp/clinical-criteria.html" target="_blank">testing those who are infected</a>, not those who have likely recovered.</p><p>Many more people are being tested now that states and private companies have begun <a href="https://www.cdc.gov/coronavirus/2019-ncov/cases-updates/testing-in-us.html" target="_blank">producing and distributing tests</a>. As <a href="https://www.dispatch.com/news/20200406/coronavirus-in-ohio-from-its-rocky-start-testing-for-covid-19-slowly-ramping-up" target="_blank">the number of available tests increases</a> and the pandemic eventually slows in the country, more testing will be available for those who have appeared to recover. As people who have already recovered are tested, the appearance of any new infections will help researchers learn <a href="https://www.statnews.com/2020/03/24/we-need-smart-coronavirus-testing-not-just-more-testing/" target="_blank">how long immunity can be expected to last</a>.</p>
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By Zulfikar Abbany
Bread has been a source of basic nutrition for centuries, the holy trinity being wheat, maize and rice. It has also been the reason for a lot of innovation in science and technology, from millstones to microbiological investigations into a family of single-cell fungi called Saccharomyces.
Chemical leavening<p>If you like a little heft in your loaf, you will need a leavening agent.</p><p>For those short on time, you can use baking soda. That's a chemical compound of sodium bicarbonate mixed with potassium bitartrate, or cream of tartar.</p><p>Soda breads have their traditions in parts of eastern and central Europe, and in Ireland and Scotland, with Melrose loaves and "farls."</p><p>They can taste a bit bland, though, and are often considered only as an emergency solution on Sundays. No disrespect intended: They taste just fine fresh from the oven.</p><p>Whether it's chemical or more "natural," leavening relies largely on the production of carbon dioxide.</p><p>When you mix an acid, such as vinegar, buttermilk, yogurt or apple cider, with an alkaline compound like baking soda, you get CO2. That CO2 creates bubbles, which in turn capture steam in the oven and allow a bread to rise.</p><p><span></span>But it's better with yeast. Tastes better, too. It just takes more time. </p>
What is yeast?<p>There are yeasts all around us — on grains, in the air, in biofuels. It even lives inside us, but that's not always a good thing.</p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1090575/pdf/1471-2334-5-22.pdf" target="_blank">Candida yeast</a> can cause infections of the skin, feet, mouth, penis or vagina if it builds up too much in the body.</p><p>One of the most common yeasts, however, is <em>Saccharomyces cerevisiae</em>. That's <a href="https://www.dw.com/en/an-early-beer-archaeologists-tap-ground-at-worlds-oldest-brewery/a-45480731" target="_blank">"brewer's"</a> or "baker's" yeast.</p><p>You can get fresh baker's yeast, often in 42-gram (1.48-ounce) cubes, or as dried yeast (quick action or active, which requires rehydration) in a sachet of 7 grams.</p><p>There's little difference: One is compressed and the other is dehydrated and granulated. But they do the same thing, essentially. </p><p>Some commercial yeast producers add molasses and other nutrients. But natural yeast has plenty of useful nutrients in it anyway, including B group vitamins, so who knows whether it's good or necessary to add them. </p>
How does yeast work?<p>When you mix flour, yeast and water, you set off a veritable chain reaction. Enzymes in the wheat convert starch into sugar. And the yeast creates enzymes of its own to convert those sugars into a form it can absorb.</p><p>The yeast "feeds" on the sugars to create carbon dioxide and alcohol. The yeast burps and farts, releasing gases into the mix, and that creates bubbles to trap CO2. </p><p>It's a vital fermentation process that breaks down the gluten in the flour and helps make your bread more digestible.</p><p>The yeast cells split and reproduce, generating lactic and carbonic acid, raising the temperature and ultimately adding flavor to the mix.</p><p>The longer you leave the yeast to do its thing, the better for your bread. Time is more important than the amount of yeast. </p><p>In fact, that's an enduring question — how much yeast? I'll use 20 grams fresh yeast for 500 grams of flour. Others say that's enough yeast for 1 kilo. If you are converting a dry-yeast recipe to fresh yeast, some bakers advise tripling the weight. So, if a sachet of dried yeast is 7 grams, your fresh yeast is 21 grams.</p><p><span></span>But that also depends on the flours you are using, temperatures in the bowl and the room, and a host of other things. You'll just have to experiment and see. No number of books (and I've read a stack on bread) will help as much as trial and error.</p>
Wild yeast: Sourdough<p>So, good bread needs time. If you have a lot of time, why not move it up a notch and grow wild yeast — a sourdough starter — in your own home?</p><p>A sourdough starter is not to be mistaken (as it often is) for the leaven, or "mother," "sponge," or <em>levain</em>. That's more a second stage, a descendant of the starter. You take a scoop from your starter and add it to another flour and water mixture when you prepare the dough for a new loaf. </p><p>The sourdough process utilizes yeasts naturally present in flour and … yet more time. A longer fermentation process allows a richer lactic acid bacteria <em>lactobacilli</em> or LAB to evolve, and that can be healthy for your gut microbiome.</p><p>It's simple enough to start a sourdough starter. All you need is flour, warm water and time.</p><p>Some suggest equal measures of whole-grain flour and water at 28 degrees Celsius (82 degrees Fahrenheit), some say room temperature — just don't let the water exceed 40 C or the yeasts will die. Some suggest two parts flour to three parts water. But it's up to you whether you want a drier or wetter starter. You will know only through experimentation. </p><p>Some say you should filter tap water to remove chemicals like fluoride and avoid using water that's boiled and then cooled. Others say that really doesn't matter.</p><p>The main thing is, keep it clean and give it time. Days, weeks, months and years.</p>
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