Archive for the ‘Heavy Metals’ Category

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“Metal Toxins in LED Products”

February 13, 2011

This article demonstrates a major issue that we – both as individuals and our regulatory bodies – need to be increasingly vigilant about. As we search for greener alternatives to old technologies, we have to make sure that we are not trading one problem for another, sometimes even worse problem. Toxic chemicals in new lighting technologies is one important example, because light bulbs are used by the billions. Not placing windmills far enough from humans and livestock is another example. All technologies bring with them unintended consequences. Research and regulation of new technologies must take this law  (the ‘law of unintended consequences’) into account at all times and ensure that testing reduces health hazards and our chemical footprint. As individuals we need to be vigilant and conscientious consumers too – voting with our dollars and shaping the market in the right directions.

VB

From: David A Gabel, ENN
http://www.enn.com/top_stories/article/42345
Published February 11, 2011

Metal Toxins in LED Products

LED lighting is the newest, most efficient form of lighting to hit the markets. It blows away even the most efficient compact fluorescent bulb, and is therefore, a much more expensive option. However, the benefits to the environment from LED’s efficiency come with another environmental cost. A new study from the University of California (UC) Irvine shows that LED bulbs contain lead, arsenic, and a dozen more potentially hazardous substances.

“LEDs are touted as the next generation of lighting. But as we try to find better products that do not deplete energy resources or contribute to global warming, we have to be vigilant about the toxicity hazards of those marketed as replacements,” said Oladele Ogunseitan, chair of UC Irvine’s Department of Population Health & Disease Prevention.

The researchers found that different LED bulbs contained different concentrations of toxins. For example, red bulbs, which can be found in vehicle brake lights or traffic lights, contain eight times more lead than what is allowed under California law. White bulbs had less lead, but contained more nickel. In general, higher intensity, bright bulbs had more toxic contaminants than lower intensity bulbs.

Many of the contaminants found in the LED bulbs have been showed to adversely affect human health. Toxins like lead and arsenic are linked to various cancers, brain damage, hypertension, skin rashes, and other illnesses. The copper in LED bulbs, once released, can affect rivers, lakes, and infect fish.

If a bulb were to break, and somebody breathed in the fumes released, it would not automatically trigger cancaer. However, it could act as a tipping point on top of exposures to other carcinogens. Plus, because lead tastes sweet, it is possible that children may mistake small ornamental LED lights as candy.

Under today’s law, LEDs are disposed of in typical landfills and are not classified as toxic, but the researchers are hoping that their study will change that. They believe that consumers should be aware of the potential harm from LED contaminants. Measures that could be put in place may be to wear personal safety protection when cleaning up a broken LED bulb, whether at home, or with a cleanup crew at a traffic accident.

The problem, they say, is that there was insufficient product testing before LED bulbs came onto the market. There was a law that was supposed to take effect on January 1 that would have mandated such testing, but it was opposed and blocked by industry groups, and has been put on hold. The researchers believe that LED manufacturers can easily reduce the amounts of toxic chemicals in the bulbs by redesigning with safer materials. “I’m frustrated, but the work continues,” said Ogunseitan. “Every day we don’t have a law that says you cannot replace an unsafe product with another unsafe product, we’re putting people’s lives at risk. And it’s a preventable risk.”

Link to referenced published article: http://pubs.acs.org/doi/abs/10.1021/es101052q

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Mercury Levels in Fish…

February 8, 2011

…Higher than Previously Estimated

The report referenced here shows shows the problems of inaccurate testing and public notice by US officials. Methyl mercury is the most toxic form of  mercury, so this matters a lot. At least the US government  has taken measures to alert citizens with respect to the big fish, where mercury bioaccumulates the most. The Canadian government  has remained totally silent. Highly irresponsible.

Here’s an important site in this regard – GotMercury.org – and their mercury-in-fish calculating tool, which is referenced in the article below:

Mercury Levels in Fish Higher Than Previously Estimated

February 8th, 2011

by Thom Fox

As a chef of over twenty years who has been dedicated to serving wholesome, transparently procured food, I was struck recently while reading an article about a 2010 study by www.GotMercury.org an off shoot of The Turtle Island Institute.  The study assessed the levels of Methymercury in swordfish and tuna in a  variety of restaurant and retail stores in major markets across the United States, revealing  considerably higher levels of Methymercury  than previously reported by the FDA in other tests and studies .

For a number of years it has been known that Methymercury is present in seafood. This report reiterates the risks which affect brain function, and impede development of fetuses and young children.

As far back as March 0f 2004 the  Food and Drug Administration warned that pregnant women, nursing mothers, women who might become pregnant, and children should not eat swordfish, shark, tilefish, and king mackerel because of their high Methymercury content. The FDA also warns women and children to limit their consumption of tuna.

In March of 2006 the publication Harvard Public Health NOW wrote of the potential risks associated with consumption of certain seafood, and pointed to the difficulty in trying to balance the benefits of eating fish with the potential risks of mercury consumption.  However, they failed to produce an unambiguous guide.

We know that Mercury is released into the air from industrial sources:  burning coal, metal smelting, and the manufacturing of chlorine products.   Wind currents carry pollutants far from the source and around the world; most often ending up in oceans, lakes and streams.   It then enters the food chain moving from the smallest creatures to the largest, accumulating in the tissues of the top ocean predator fish like swordfish, tuna and mackerel (it also shows up in polar bears and seals).

This report underscores important realities for consumers as well as chefs, restaurateurs and retailers.  The impact that certain types of industry on the environment and our food sources are not fully appreciated and those impacts still exist and are not going away anytime soon despite significant gains in the area of emissions regulation here in the United States.  The harvesting of the large pelagic fish at the top of the food chain poses considerable risks and consequences way beyond the damage to fish populations due to overfishing.   Wise choices for what we choose to purchase and serve require more consideration and examination of data and we need to be asking state, federal and international agencies to participate in the dialogue towards this end.

Chefs and consumers alike should remind ourselves that we hold a significant responsibility to ourselves, our families, our clients and the environment.  It is essential to keep in mind the important link between environmental stewardship and the food we eat.  We all need to be asking important questions about the sources of the foods we eat and serve.

http://www.triplepundit.com/2011/02/seafood-eat/

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