For parents and school children nationwide, there’s encouraging news on nutrition. School lunches are getting healthier, according to a new report issued by the Centers for Disease Control and Prevention.
In less than 20 minutes, the terrorist-controlled airliners hit both towers of the World Trade Center complex on the morning of September 11, 2001. As tens of thousands of workers and residents in lower Manhattan strained to get out of the area, a group of Americans worked their way toward the buildings and an emergency situation the likes of which they’d never seen.
They’re cheap, appealing and easy to find. They even smell nice. It’s no wonder that disinfecting and antibacterial cleaning wipes are so popular. Last year Clorox executives reported that about half of U.S. homes use their brand of wipes. Some schools provide them for teachers or request them among back-to-school supplies. The truth is, disinfecting wipes are not necessary for routine cleaning.
When you drink a glass of water, you expect it to be clean and pure, not contaminated with invisible toxic chemicals. But nationwide testing has found that 6.5 million Americans in 27 states are drinking water tainted by an industrial compound that was used for decades to make Teflon.
If you’re a chemical industry spin doctor trying to discredit the scientific evidence on the dangers of a compound that contaminates the drinking water of millions of Americans, Thursday was a bad day.
Although hydraulic fracturing for oil has gone on for decades in California and half a million Californians live within a mile of a fracked well, the state Division of Oil, Gas and Geothermal Resources hardly interfered with it until 2011.
As the oldest sister, I’m often tasked with making lunch and snacks for my brothers. So I get why parents dread the summertime food-prep hassle. Keeping the kitchen stocked to satisfy kids’ appetites takes a lot of time and thinking.
Janet Keating has spent a lifetime as an activist, defender and organizer. Keating, executive director of the Ohio Valley Environmental Coalition, began her career in 1983, as a volunteer with a campaign to protect the wetlands in her hometown of Huntington, W.Va.
This summer as an EWG research intern, I’ve helped develop EWG’s Food Scores. The database and mobile app help consumers make healthier, cleaner grocery store purchases by rating food on a scale with 1 the best and 10 the worst food items.
Parabens are a class of chemicals used as preservatives in food, industrial products and personal care products, but most widely prevalent in cosmetics and personal care products. Nearly everyone is exposed to these compounds: the U.S. Centers for Disease Control and Prevention tested more than 2,500 urine samples, and detected methyl paraben in 99 percent and propyl paraben in 93 percent.
We live in the age of plastic. Every year we make plastic stuff in amounts that equal the weight of the entire human population, and enough of it is thrown away to circle the Earth four times. More than five trillion plastic pieces, altogether weighing more than 250,000 tons, are floating at sea. We have polluted our oceans with plastic to the point where we have created five enormous accumulation zones, sometimes referred to as garbage patches.
The news last week that Campbell Soup Company will remove artificial colors and flavors from its product lineup is just the latest indication that big food companies are increasingly paying attention to what consumers want – more healthful foods.
A new study has found that vaginal douching by American women of childbearing age may increase their exposure to hormone-disrupting phthalates and contribute to racial and ethnic differences in exposure to the chemicals.