A guide to the safety of food additives

The problem is that for every article or posting offered on the internet that says something is unsafe and should be avoided, there is another that can be easily found that says the identical substance could be consumed in large quantities. Now I know this will amaze you, but over the years I have found that the positive reviews are sometimes written by doctors (MDs or PhDs) that work for the company making or selling the additive. Articles waving consumers off have often been authored by scientists with competing financial interests.

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Massive farms harm health, environment

A 2 1/2 -year analysis by the Pew Charitable Trusts and Johns Hopkins Bloomberg School of Public Health document how and why industrial scale farm animal production poses unacceptable risks to public health and the environment.

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Subsistence food helps cancer fighting.

or Alaska Natives fighting cancer, a healthy diet means foods hunted and gathered from land and sea, foods seasoned by a sense of place and community, foods like muktuk and seagull egg pie that the non-Native medical establishment doesn’t understand and, therefore, has a hard time endorsing.

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New techniques to test fish for mercury

Fish lovers in the Pacific Northwest who have curtailed their consumption of seafood because of concerns over mercury contamination may now get help from science in loading their shopping cart. New technology is permitting some fish mongers to certify that their seafood have low levels of the toxic agent that is known to harm developing nervous system of the unborn and young children.

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House committee has plan to improve FDA

After holding a dozen investigatory hearings into the actions, or, more accurately, the lack of action, by the Food and Drug Administration, congressional committees have laid out the skeleton of major changes it wants the agency to institute to insure the safety of imported food, drugs and medical devices.

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Food safety cannot be ignored

The villains of s two-day drama were E coli 0157, Salmonella, Listeria and other malicious pathogens in food or water. They sicken at least 76 million people a year and kill another 5,000 or more in the United States. However, some lecturers at a food safety conference at Seattle lUniversity Law School said that is only a fraction of the real number of incidents.

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