General Environmental Health News

Participants Needed for Candida and Multiple Chemical Sensitivity Research


Here at The Environmental Illness Resource we strongly believe that only through a huge increase in the amount of research being conducted into environmental illnesses will the recognition they deserve be forthcoming. Over the years there have been a not insignificant amount of studies into conditions such as multiple chemical sensitivity (MCS) with the majority suggesting there is something physically wrong with patients that is worthy of further study. The problem is that these studies have all been small, involving only a handful of patients. This has meant results are often not taken seriously by the medical establishment and other researchers, and this coupled with a severe lack of funding has meant further research has been limited.

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Organic foods are better for you study shows


A large scale study has found that food grown organically is better for you then food grown using conventional intensive farming methods.

The Quality Low Input Food (QLIF) study which lasted four years was funded by the European Union at a cost of approximately £12m (US $24m). Researchers led by a team at Newcastle University in the UK found that organic foods were much higher in antioxidants and lower in so called 'bad fats'.

During the study researchers grew fruit and vegetables, grains, and reared cattle on pairs of organic and non-organic sites across Europe. These sites included a 725-acre Newcastle University site located at Nafferton Farm, Northumberland.

Crops grown included cabbages, lettuces, carrots, potatoes and wheat. The organic and non-organic produce was then compared with nutrient content being a key target.

It was found that levels of antioxidants in milk from organically reared cattle were between 50% and 80% higher than normal milk.

After comparing crops, organic wheat, tomatoes, potatoes, cabbage, onions and lettuce contained up to 40% more antioxidants.

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Food Standards Agency requests update on removal of harmful food additives


The Food Standards Agency in the UK has asked the food industry to report on its progress in removing additives that have been found to affect kid's behaviour.

Earlier this year the Food Standards Agency (FSA) issued new guidelines on the use of certain food additives, particularly in foods popular with children. The agency has now asked the food industry for more information regarding progress on removing the additives from their products and how long it will take.

The new guidelines followed research published by the FSA itself which confirmed that certain artifical colours, when combined with the common preservative sodium benzoate, were linked with behavioural problems in children.

Many parents have for a long time suspected that certain artificial food addtives caused behavioural changes in their children and previous research had hinted at a link. To gather more solid evidence the FSA commissioned a study conducted by scientists at Southampton University.

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Exposure to toxic chemicals may kill up to 25,000 annually in Canada


Researchers studying the health risks of common chemicals say they contribute to thousands of deaths every year in Canada.

David Boyd and Stephen Genuis from the University of British Columbia have spent more than a year looking at the contribution that environmental chemicals play in sickness and death in Canada. The results of their work were published last week in the journal Environmental Research.

The researchers conclude that toxins such as pesticides, heavy metals and household cleaning products that are present in air pollution and in food and water are contributing to the deaths of 10,000 to 25,000 people every year.

The study reveals that Canadians are walking around with a host of chemical contaminants floating around their bodies and that these are contributing to 24,000 new cases of cancer and the birth of 2,500 low-birth-weight babies.

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Could milk be a cause of autism, celiac disease and other chronic conditions?


EIR: reports on the latest round of debate on whether incompletely digested milk proteins can affect the brain and immune system and cause numerous illnesses.

Has a Lincoln University researcher spilt the milk industry's secret about the potential harm in its product or is it more crank science? JOHN McCRONE investigates the latest fuss over A1 and A2 milk.

Is there a health risk in drinking milk? Has there been a naughty cover-up of the facts by Fonterra and others?

These, bluntly, are the questions raised in the explosive new book by Lincoln University agribusiness professor Keith Woodford, who this week reopened a long-festering debate within the New Zealand dairy industry.

The theory, which has been around a decade, seems incredible to most people: that our brains and immune systems can literally be poisoned by poorly digested milk.

Only a certain genetic strain of milk is to blame – the A1 type. However, that is also our most common milk.

The science, put as simply as possible, is that the A1 strain breaks down to release a tiny bio-active peptide fragment called beta-casomorphin-7 (BCM-7). The other kind of milk, A2, breaks down quite harmlessly.

In people who are susceptible, which could be as many as one in five (although this is still a guess), BCM-7 may trigger a host of diseases: diabetes, heart disease, autism, schizophrenia, infant cot-death syndrome, multiple sclerosis, coeliac disease, inflammatory bowel disease – the woes of the Western world it seems.

Read the full article at News

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