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Senate moves closer to blocking state GMO labeling

Senate moves closer to blocking state GMO labeling

By on 1 Mar 2016commentsShare

The Senate may soon scuttle state laws that force food companies to put GMO labels on their packages. The Senate Agriculture Committee just voted 14-6 to move a bill blocking state labeling laws to the full Senate. A similar bill has already passed in the House.

Three of the nine Democrats on the Senate committee and all of the Republicans voted in favor of the bill. When the situation was reversed in 2013 and the Senate was voting on an amendment to make GMO labeling mandatory, all the Republicans and 28 Democrats voted against it. If most of those Republicans and a few of those Democrats vote against labeling now, the bill would pass. If this bill becomes a law it would quash a slew of local initiatives, including a labeling law in Vermont which kicks in July 1.

For years, anti-GMO advocates have been using the voter initiative process to put labeling on state ballots. The result has been the same every time: Food and farming companies spend loads of money campaigning against them and the initiatives fail. So activists in Vermont took a different route. In 2014, instead of using the initiative process, Vermont passed its law through the legislature. The food industry promptly sued the state and, while that case is still in the works, the judge decided not to put the law on hold. As a result, nearly every processed food item sold in Vermont will have to be labeled before July 1 (specifically, ingredients derived from mainstream corn, soy, papaya, sugar beets, or canola). That prospect is bumming out the food industry, because they would have to put cover-your-ass “may contain” labels on all their products, just on the chance that they end up in Vermont.

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In an effort to broker a national compromise over labeling rules, Agriculture Secretary Tom Vilsack has been meeting with leaders of opposing factions over the past month. But Vilsack wasn’t able to find common ground. Pro-labeling forces want a mandatory, front-of-the-box labels, while anti-labeling forces want a voluntary standard. Faced with this stalemate, Kansas Sen. Pat Roberts (R) charged ahead with the current bill.

Roberts may have abandoned negotiations because the clock is ticking on Vermont’s July 1 deadline. Last week, he told the Topeka Rotary Club last that the Vermont law would cause chaos. “We have to have the USDA have a label that is standard for everybody or we’re going to have the food industry crashing and a big wrecking ball coming down,” he said.

I haven’t been able to get anyone to explain exactly why that apocalypse would occur. When I asked Roger Lowe at the Grocery Manufacturer’s Association he sent me this video of Vilsack’s explanation. Essentially, Vilsack is saying that if every state has own labeling rules, interstate food commerce would grind to a halt. But at this point there’s just one state with labeling rules, and companies could comply with a simple (if dumb) “may contain genetically modified ingredients” label on everything. The Corn Refiner’s Association estimates that simply changing the packaging design for these CYA labels would cost companies $3.8 billion, which sounds like a lot but nets out to just $50 per family of eaters (and keep in mind that this organization has an incentive to inflate its estimate).

Roberts’ bill could garner bipartisan support because GMOs don’t divide people along the usual party lines. That may seem like a bold assertion, because, among media pundits at least, the anti-GMO position is certainly associated with the left. Yet liberal stalwarts perplex those pundits by voting against GMO labeling. Why? Well, there’s abundant evidence showing that politics don’t predict the average American’s position on GMOs. When a study confirmed this lack of a partisan divide, Dan Kahan, a Yale professor who studies the way tribal affiliation affects thinking, blogged that it shows:

[for] the 10^7 time that there is no political division over GM food risk in the general public, despite the constant din in the media and even some academic commentary to this effect …

Ordinary Americans — the ones who don’t spend all day reading and debating politics — just don’t give GM food any thought. They don’t know what GM technology is, that it has been a staple of U.S. agricultural production for decades, and that it is in 80 percent of the foodstuffs they buy at the market.

Kahan goes on to predict that Congress will pass a bill blocking state labeling laws, that Obama will sign it and that less than 1 percent of the U.S. population will notice.

But what about those polls showing that big majorities of Americans want GMO labels? Won’t that scare senators straight? The problem with those polls is that, if you ask people whether they want any kind of label they generally say, sure, why not! You are proposing a positive, without discussing the negatives. It’s like offering people free newspapers — hey, want more information? Big majorities of survey respondents also say, nonsensically, that they’d like mandatory labels for food containing DNA.

Pro-GMO advocates worry that a label will become the mark of Cain. People might see labels, and think, I don’t know what this is, but it must be bad!  And it won’t matter if the GMOs in question are ones that primarily lined the pockets of big agribusiness or primarily helped small farmers grow food more sustainably.

Many anti-GMO advocates agree that it would be the mark of Cain, and want labels expressly for the purpose of campaigning against GMOs.

In the middle are people like me, who think that labels will normalize, rather than stigmatize, GMOs. Also in the middle is Sen. Debbie Stabenow, the ranking Democrat on the Agriculture Committee, who voted against this bill. She supports a federal standard that would block state labeling laws, but she also wants to honor the desire for transparency. So she wants a federal law that would make GMO labeling mandatory but unobtrusive. For instance, companies could put GMO information on their website, rather than slapping a skull and cross-bones warning sign on the front of every box.

Stabenow could be the key to this whole thing, because she is a key wrangler of Democratic grain-belt votes. I’m inclined to think that Roberts needs to compromise with Stabenow to get this passed. On the other hand, if most Republicans and a few more Democrats sign on, this could sail through the Senate, even without her help.

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Senate moves closer to blocking state GMO labeling

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Natural Beauty Skin Care: 110 Organic Formulas for a Radiant You! – Deborah Burnes

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Natural Beauty Skin Care: 110 Organic Formulas for a Radiant You!

Deborah Burnes

Genre: Health & Fitness

Price: $1.99

Publish Date: February 23, 2016

Publisher: Callisto Media Inc

Seller: Callisto Media, Inc.


<h4><q>Deborah has been making custom products for me for years and I have absolutely loved the results. <em>Natural Beauty Skin Care</em> is an extraordinary resource for people who want to achieve the same results at home.</q>—Kyra Sedgwick, actress and producer</h4> <p> Deborah Burnes, founder of <em>Sum</em>body Skin Care, brings her beauty-insider knowledge and eco-friendly, celebrity-loved products to <em>Natural Beauty Skin Care.</em></p>  <p>Whether you’re a homemade beauty product pro or recently joining the natural skin care revolution, let <em>Natural Beauty Skin Care</em> be your guide to creating all-natural skin care products to achieve glowing, radiant skin, hair and nails. Deborah shares not only the how-to but also the <em>whys</em> for choosing homemade beauty. Her simple, budget-friendly, and effective skin care recipes include treatments for face, body, and hair—from decadent homemade beauty treats like Honey & Chia Seed Cleanser, Coconut Body Butter, Argan Oil Shampoo, and more.</p>  <p>With <em>Natural Beauty Skin Care you’ll:</em></p>  <ul> <li>Explore easy-to-make natural beauty recipes to eliminate chemicals from your routine.</li>   <li>Indulge yourself from head to toe, with nourishing body butters, hydrating hair masks, decadent bath bombs, and more.</li>  <li>Discover the science behind natural ingredients.</li>  </ul>

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Natural Beauty Skin Care: 110 Organic Formulas for a Radiant You! – Deborah Burnes

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9 Ways You Can Get Cheap Organic Food

Organic foods have been shown to have higher nutrient contents and significantly lower amounts of toxic pesticide residues than foods grown using non-organic methods. Unfortunately, fresh and prepared organic foods are often sold at a higher price than their mainstream counterparts.

You dont have to pay a premium to buy organic food. Many options exist to keep healthy, organic food affordable.

1. Plan ahead

This may be tough for some of us, but planning your meals ahead of time can be a big money-saver. When you have a clear shopping list, youll be less likely to impulse buy expensive items you dont need.

Try writing down a list of what meals youll be preparing for the upcoming week. It doesnt have to be perfect, as long as you have an idea of the main ingredients youll need on hand. You can also try to make extra portions and freeze them for later.

This will help to make sure you use all the food you buy. If you buy food you dont have a plan for, its easier to let it sit unused and expire or go to waste.

2. Buy seasonal produce

The best place to find seasonal produce is at your local farmers markets. They typically bring freshly harvested produce, which will be at its nutritional peak. You can often buy in larger amounts for a reduced price. There may also be end of the day clearance sales of remaining products the farmers simply dont want to take home.

Grocery stores can also bring in seasonal, local produce. Sometimes these are available at reduced, bulk prices as well.

Another great option for finding seasonal organic produce is you-pick farms. Depending on where you live, you may be able to pick your own organic vegetables, fruit and berries. You-picks tend to have much lower prices per pound than in-store produce.

3. Find bulk foods where possible

Many communities have stores that specialize in bulk foods. Larger grocery stores also often have bulk foods sections that include organic items.

You can typically find lots of organic staples in bulk at good prices, such as beans, grains, dried fruit, nuts and seeds. If you can buy larger amounts at one time, the cost is usually lower.

Keeping your kitchen well-stocked with foods you use on a regular basis will help make meal preparation easier. You also wont need to buy last-minute items in small amounts, which are more expensive.

4. Look for no-name, in-store organic products

Many grocery stores will have their own lines of organic products. This can include prepared foods, such as condiments, canned foods or juices. Some stores even offer their own brand of organic produce.

These products are often priced very competitively compared to organic name-brands.

5. Make use of technology

We have a lot of different modern options to help out with saving money on food costs.

Websites like Living Rich With Coupons, My Grocery Deals and My Simon can automatically compare prices of foods available in regular and online stores.

Coupons are another good way to keep food costs down. You can use flyers from junk mail sent to your house or there are various websites where you can print coupons online, such as Living Rich With Coupons or Coupons.com.

Another way to save is by signing up for rewards and point programs some stores offer. These typically give you points every time you buy something in the store, which can be collected and used to buy more products later.

6. Broaden your definition of organic

Some farmers are committed to organic growing principles, but are not certified due to various reasons. The official organic certification process can be expensive and time-consuming. There is also the criticism that organically certified farms may still cheat and the regulations are not strict enough.

Getting to know your local farmers is a great way to find out more about their growing practices. Those who grow organically, but are not certified, will often be happy to tell you about their own processes for keeping their crops healthy and controlling pests naturally.

Their prices will also potentially be less than those who are officially certified organic.

7. Join a CSA near you

CSA stands for community supported agriculture. With these programs, you often pay a farmer a yearly or monthly fee and receive a box of produce every week or two for the entire growing season. Some CSAs will also operate year round, providing vegetables stored through the winter.

Some CSAs are certified organic, although smaller operations may simply follow organic practices and be uncertified. Ask your local CSA to find out more about them.

8. Grow your own

If you have an interest in gardening, growing your own produce is likely the cheapest option for eating organic. You also know exactly what products, such as compost, were used to grow your crop.

Seeds are fairly cheap, and many organic seed varieties are available. Most seed packages contain enough seed to last for a few years of crops.

Even if you dont have property of your own, find out if there is a community garden where you could rent a plot. Or check if there are any volunteering opportunities locally where you can share a portion of the harvest.

Exchanging crops with friends can be an efficient way to grow more varieties of food. For instance, you could commit to growing enough lettuce and potatoes to share with a few friends, and they would each grow other types of veggies that would also be shared.

9. Preserve your own produce

Canning, freezing and dehydrating are all excellent and affordable ways to preserve fresh organic foods. This allows you to buy in larger quantities at lower prices and create nutritious, convenient supplies you can use all year.

Canning supplies can be easily found secondhand, and canning jars can be consistently re-used. The only expense for freezing is buying freezer bags. A dehydrator can also be found secondhand or if you get a new one, it will be a one-time investment.

Hosting preserving parties can be a fun way to share a harvest with your friends and family. You can also get together and buy bulk quantities of produce together to lower everyones costs.

Related
6 Hearty Vegan Chili Recipes For Any Season
15 Reasons to Eat Organic Food
Top 10 Eco-Friendly Reasons to Buy Organic Meat & Diary

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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9 Ways You Can Get Cheap Organic Food

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Would You Like a Little Wood Pulp with Your Pizza?

You wouldn’t normally sprinkle sawdust on your pizza. But what if it’s on the packaged grated cheese you use when you top off the sauce?

That doesn’t sound particularly appealing. But it turns out, it’s pretty common. Lots of companieseven some of the organic onessell pre-grated cheese in a plastic bag or tub that’s been dusted with something called “cellulose” to help keep the cheese dry and fluffy so it won’t clump together.

That cellulose, which is basically plant fiber, can be derivedfrom different kinds of plant materials, but the most common is wood pulp. Manufacturers grind up the wood, extract the cellulosic fibersthe saw dust, if you willand add it to the cheese.

This isn’t a particularly new practice. The U.S. Food and Drug Administration signed off on using cellulose to keep cheese loose in part because they say that the fiber passes through our stomachs and intestines without being absorbed.

However, now the FDA is investigating manufacturers who claim their product is, for example, “100% Parmesan Cheese” because it probably contains wood-based cellulose.

“Organic Valley does use cellulose in our shredded cheeses,” Elizabeth Horton of Organic Valley, told National Public Radio. “It’s a pretty standard anti-caking agent” that helps prevent the bits of cheese from clumping together. So does Lucerne. I have a package of grated Lucerne Parmesan cheese in my refrigerator, and the words “powdered cellulose” are clearly listed with the other ingredients.

Jon Bodner, who works for a company that provides cellulose to food companies, says that the cellulose isn’t really saw dust. But he acknowledges that the industry is looking for cellulose sources that come from plant foods, like corn stalks, leaves and husks or even sugar beets, rather than wood.

One problem that could arise in the event that non-wood plant crops are used to produce cellulose is that they could come from GMO plants. Consumers don’t seem to want to consume GMO-tainted foods, so adding GMO-derived cellulose to the cheese would probably not be too popular.

At least on my packaged cheese, the powdered cellulose was the second-to-last ingredient on the package, so the amount of dust is not huge.

But all things considered, I’d much prefer to eat just cheese without any cellulose added.

It’s easy enough to grate my own cheese when I need it, either using a metal hand-held grater or the grating attachment on my food processor.

There are threeother benefits of grating my own cheese.

First, it will be fresher. A regular brick of cheese usually expires long before packaged cheese. Why not grate your own for a fresher, more delicious taste?

Second, I can avoid the excess plastic packaging that grated cheese comes in if I grate my own. At my grocery store, grated cheese comes either in a plastic bag or in a plastic tub. Either way, that’s more plastic to have to throw away and add to the growing problem of plastic build up in the environment.

Third, buying non-grated cheese is usually cheaper than buying the grated stuff because you’re not paying for the packaging or the energy and labor costs of grating the cheese at a factory.

Here on out, I plan to buy bricks of cheese at my deli counter. Have them wrap them in butcher paper or even put them in a container I bring from home. That way I still get fresh cheese, but skip the plastic trash.

Related
Top 20 Frankenfoods to Avoid
Is Processed Food Safe? FDA Doesn’t Know

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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Would You Like a Little Wood Pulp with Your Pizza?

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The Solution to Getting More Omega-3s in Our Diet

The age-old adage that you get what you pay for is definitely true when it comes to organic meat and milk. A studythe largest of its kindpublished this week in the British Journal of Nutrition analyzed data from around the world and found 50 percent more beneficial omega-3 fatty acids in organic meat and milk than in their conventional, non-organic counterparts. The research team also discovered that organic meat and milk boasts more essential minerals and antioxidants.

The research teamnoted that since Western European diets are low in both beneficial omega-3 fatty acids and antioxidants, a switch from conventional meat and milk to organic would help increase community uptake of these important dietary components without increasing calories. One of the researchers, Chris Seal, a professor of Food and Human Nutrition at Newcastle University explained why:

“Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune function.”Western European diets are recognized as being too low in these fatty acids and the European Food Safety Authority (EFSA) recommends we should double our intake. But getting enough in our diet is difficult. Our study suggests that switching to organic would go some way towards improving intakes of these important nutrients.”

For example, a half-liter of organic full-fat milk provides 39mg or 16 percent of the recommended daily intake of omega-3, while non-organic milk of the same quantity only provides 25 mg or 11 percent.

In addition to the omega-3 fatty acids, higher levels of vitamin E and carotenoids were also observed in organic milk.

These healthier nutritional profiles were closely linked to outdoor grazing as prescribed by organic farming standards.

In addition to this study, two other recent studies, showed that when a nursing mother drinks organic milk and other dairy products, her child has a reduced risk of certain diseases and disorders, such as childhood eczema.

All of these conclusions dovetail with the team’s previous meta-analysis involving experts from across Europe that investigated the nutritional profiles of organic versus conventionally-grown crops. Just as in the meat and milk studies, organic crops boasted higher antioxidants than conventionally-grown crops and contained less of the toxic metal cadmium.

Professor Carlo Leifert, also at Newcastle University, who led the mother-child studies, commented that “we have shown without doubt there are composition differences between organic and conventional food. Taken together, the three studies on crops, meat and milk suggest that a switch to organic fruit, vegetables, meat and dairy products would provide significantly higher amounts of dietary antioxidants and omega-3 fatty acids.”

Altogether, these landmark meta studies show that the way we produce our food has real consequences on human health. So, the next time you are temped to pay less for conventional meat, dairy and produce know that not all apples nor all milk nor all pork chops are the same, and you do, in fact, get what you pay for.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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The Solution to Getting More Omega-3s in Our Diet

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Netflix and Grill: Michael Pollan Takes His Food Evangelism to the Small Screen

Mother Jones

<!DOCTYPE html PUBLIC “-//W3C//DTD HTML 4.0 Transitional//EN” “http://www.w3.org/TR/REC-html40/loose.dtd”>

“Fire,” the first episode of a new docuseries called Cooked, opens with sweeping shots of a barren landscape in western Australia, dotted with huge, roaring fires. At dusk, Aborigine families gather around the flames to roast bush turkeys and goannas—a large Australian lizard—beneath the glowing embers. A mother baptizes her toddler in the smoke as it rises.

The four-part docuseries that premiered on Friday is based on the New York Times best-selling book Cooked. Its author, science writer Michael Pollan, has built an empire writing books (The Omnivore’s Dilemma, In Defense of Food, Food Rules) that argue Americans should eat simple, home-cooked foods. Each episode in the Netflix series is inspired by the four elements used to transform raw ingredients into food—fire (barbeque), water (braising), air (bread making), and earth (fermentation). Each episode has a different director and follows the everyday cooks profiled in Pollan’s book, as well as the writer’s own culinary quests.

In “Fire” we meet Ed Mitchell, the pit master from North Carolina who grills hogs on the barbeque with techniques passed down from his great-grandfather, and we watch Pollan attempt to create a whole-hog cookout himself. Later, in the Earth episode, Noella Marcellino, a nun in Connecticut with a doctorate in microbiology, separates curds and whey in a large wooden barrel to make cheese.

Pollan’s prolific body of work asks readers to question what and how much they eat. (On an Inquiring Minds podcast in 2014, he argued that the Paleo diet is nowhere near how hunter-gatherers actually ate.)

But Cooked is different. Instead of evangelizing about which foods to eat, Pollan urges us to prepare our own.

“I’m hopeful that there will be a renaissance in cooking,” Pollan says in the series. “If we’re going to cook, it’s going to be because we decide we want to, that it is important enough to us, pleasurable enough to us, necessary enough to our health and our happiness.”

“Cooked” premiers on Netflix February 19. Photo courtesy of Netflix

Much of the information presented in the Cooked Netflix series won’t be new to foodies who follow Pollan’s work. It touches on the rise of industrialization and processed food, the beneficial gut microbes that thrive when we eat fermented food, and the importance of eating meat that came from ethically treated animals. However, even viewers obsessed with health food trends will be seduced by the series’ vibrant scenes, which provide a glimpse of how cultures around the world make—and break—their proverbial bread.

We’re told that the United States spends less time on cooking than any other nation in the world, and Pollan stresses that “time is the missing ingredient in our recipes and in our lives.” Yet the series doesn’t offer viewers detailed advice about how to increase how much they cook. Cooked offers only a few general tips, such as doing meal prep on Sundays.

Pollan got blowback for an essay he wrote in the New York Times in 2009 that suggested that Betty Friedman’s 1963 The Feminine Mystique got women out of the kitchen and was linked to the decline of home cooking. In Water, the episode that addresses the realities of processed foods and the restaurant industry, Pollan and director Caroline Suh said they were careful how they approached the issue.

“The collapse of cooking can be interpreted as a byproduct of feminism, but it’s a lot more complicated and a lot more interesting than that,” Pollan said in an interview. “Getting it right in the film took some time, but it was important to tell the story of the insinuation of industry into our kitchens, and show how the decline of cooking was a supply-driven phenomenon.”

Richard Bourdon makes his sourdough with three ingredients: wheat, water, and salt. Photo courtesy of Netflix.

Whether it’s men or women who wear the apron, the message of Cooked is clear—we should make home-cooked meals a habit, for our bodies and for our souls.

Jessica Prentice, author of Full Moon Feast and coiner of the term “locavore,” once wrote that if someone cannot drive we find it incomprehensible, yet if someone admits to not knowing how to cook, we see it as normal.

Cooked aims to get us back in the driver’s seat.

“Is there any practice less selfish,” Pollan asks in Cooked, “any time less wasted than preparing something nourishing and delicious for the people you love?”

The series premiered at the Berlin Film Festival on February 16 and on Netflix on February 19.

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Netflix and Grill: Michael Pollan Takes His Food Evangelism to the Small Screen

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3 Innovative Recycling Projects Used For Good Around the World

Programs around the world are constantly engineering new ways to recycle. Many of these initiatives are transforming the lives of millions through the power of recycling. For millions of folks around the world things such as household light, shoes and even soap are a luxury. Here are three exceptional examples of programs that are working to make the world a healthier and happier place.

Liter of Light

photo credit: Liter of Light Europe Facebook Page

Founded in 2013, this program aims to provide homes with a very simple light source that many impoverished households arent able to enjoy. A liter soda bottle is filled with bleach or chlorine, to prevent mold or algae growth, and is placed in a hole through the homes roof. Sunlight is refracted through the bottle and shines through the bottom. This gives the effect of about a 55 watt light bulb. The Liter of Light project is based in the Philippines, but has spread across the world to several other countries such as Pakistan, India and Vietnam, Switzerland, Kenya and more. On Jan 19 this year, the team was awarded the prestigious 2015 Energy Globe World Award for outstanding sustainable best practice projects from around the world.

Indosole

photo credit: Indosole Facebook Page

Aptly named, this projects roots are planted in Indonesia. The team recognized quite a large problem, which is 1.5 billion tires being wasted around the world. Rubber does not decay over time. So, the fact that tires are thrown into landfill piles and water sources creates an additional danger for the growth of harmful bacteria and insects. Mosquitos and other similar bugs love to use old tires as a home. As such, less fortunate areas that arent able to dispose or recycle these tires have seen an increase in diseases such as malaria and dengue fever. In addition, many tires are being burned around the world which emits toxic fumes into the air and are harmful to breathe. Indosole hand crafts shoes with recycled tire soles that are comfortable, stylish and conscious about the environment.

Clean the World

photo credit: Clean the World Facebook Page

Diarrheal diseases kill approximately 1.8 million people per year. A majority of reported cases occur in Africa and South Asia. The only proven way to fight against germs is with proper body and handwashing, with soap. Unfortunately, the reason many of these diseases transpire is due to a lack of clean water and soap. One such program is fighting against the enormous waste of toiletries across the globe. Clean the World works with hotels and many other organizations to donate products that would have otherwise gone to waste. These products are donated directly to family homes as well as schools, community health providers, maternity health programs and nutrition programs. Whats more, the team works with communities to provide proper teaching about diseases, germs and proper handwashing techniques.

Its awe-inspiring to imagine all the possibilities for the millions of unused products thrown away in the United States alone. Be sure to check around your area for any local recycling initiatives. Keeping yourself informed about local and global recycling programs will truly reach communities around the globe.

Photo Credit: UNICEF Ethiopia

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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3 Innovative Recycling Projects Used For Good Around the World

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How to make money by saving monarch butterflies

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The Life-Changing Magic of Tidying Up by Marie Kondo | Key Takeaways, Analysis & Review  Preview : The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing (2011) by Marie Kondo helps readers discard unnecessary items, reorganize their possessions, and properly store items in a home. The procedures Kondo developed for organization […]

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Warzone Fenris: Curse of the Wulfen (Tablet Edition) – Games Workshop

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Hillary Clinton’s Leftward Shift on Climate Change

Mother Jones

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This story originally appeared in The New Republic and is reproduced here as part of the Climate Desk collaboration.

In July, the climate grassroots group 350 Action asked Hillary Clinton at a campaign stop in New Hampshire for her position on banning fossil fuel development on public lands. Clinton gave what she deemed a “responsible answer” that she wouldn’t accept a ban until we get “the alternatives in place.” I asked her campaign chair John Podesta the same question in October, and he only suggested a willingness to use “policy levers” to affect fossil fuel production.

Now, Clinton is ready to take a more definitive stand on limiting fossil fuel extraction on federal lands—which has emerged as a top priority for climate organizers after their victory against the Keystone XL pipeline. Griffin Sinclair-Wingate, a 350 Action organizer, approached Clinton after the New Hampshire debate on Thursday night and asked her, “Would you ban extraction on public lands?”

“Yeah, that’s a done deal,” Clinton said, as though her position were obvious. Afterward, she told another 350 activist that she agrees with “where the president is moving. No future extraction.” Adam Greenberg asked her in a third video on Friday while campaigning in New Hampshire, “Would you end all oil, coal, and gas leases on federal lands?” Clinton said, “I want to impose a moratorium…because there are legal issues you have to go through, you know all of that, but I would support a moratorium.”

Clinton doesn’t appear to be endorsing anything too radical, or so far beyond what President Barack Obama has already started. In order for the United States to deliver on its promises in the Paris climate agreement, the next administration will have to take additional steps to limit the demand and supply of fossil fuels, even if the agreement itself was vague on the details. Scientists and activists insist that any meaningful curb on climate change must keep coal, oil, and gas reserves in the ground. One encouraging sign was the president’s recent announcement to impose a three-year moratorium on leasing public lands for coal development, allowing the Department of Interior time to reform how it leases lands for extraction.

Clinton’s comments only show that she supports that moratorium, and that she might support expanding it to oil and gas leases. Yet her position still represents a tectonic shift in the Democratic Party on policies that were once a long-shot wish of climate activists.

However, there are limits to how far Clinton is willing to go. Pressed on her position regarding hydraulic fracturing, a controversial drilling process to extract gas and oil more commonly known as fracking, Clinton wouldn’t call for an outright ban, unlike her opponent Bernie Sanders. She pointed out, accurately, that the president also doesn’t have much control over drilling on private lands, where much of the development occurs. “What the government does have the ability to do is to impose very strict regulations on the chemicals that are used,” Clinton said. “I don’t want to mislead you and say, ‘Oh, I can ban it,’ that is just not accurate.”

Sanders may have something to do with Clinton’s change of tune. He proposed a bill to ban fossil fuel development on public lands in December, and there’s evidence his strong climate proposals gave him an advantage in Iowa—enough to get him to a virtual tie.

If Clinton is serious about imposing strict limits—and I’m not fully convinced these off-hand comments show she is—that would mean she and Sanders agree on many of the climate movement’s top priorities.

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Hillary Clinton’s Leftward Shift on Climate Change

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Which Cooking Oil Should You Use?

Almost every recipe starts with a splash of oil or a knob of butter in a pan, and you probably have a collection of slightly greasy, oil-filled bottles somewhere on a kitchen shelf. But not all of these cooking oils are made equal. Some are better for certain culinary tasks and have different environmental and even ethical impacts than others. Learn the differences and youll never look at cooking oils the same way again.

Olive Oil

There was a time when olive oil stayed within the Mediterranean region where three-quarters of the worlds olives are grown, but it has become one of the most popular oils in the United States, where 80 million gallons are consumed annually. The unfortunate result is that soil erosion has become a seriously problem because traditional agricultural practices cannot keep up with demand.

Olive oil is monounsaturated, liquid at room temperature and starting to turn solid when chilled. It has high levels of antioxidants, which you can taste in its peppery flavor. Olive oil comes in different ranges of refinement. Extra-virgin is the most highly prized, with a deep green color and rich taste.

Lighter olive oils (anything thats not extra-virgin) are not nearly as healthy, since theyve been heavily refined into nothingness, as Melissa explains inthis post. Most sources say that lighter olive oil are better for frying because they have a higher smoke point, but some say extra-virgin is more stable due to high polyphenolic content and is therefore perfectly good for frying.

Coconut Oil

Coconut oil has become the newest darling of the North American oil market. Solid at room temperature and liquid when heated, coconut oil is an easy vegan substitute for butter. It adds a wonderful and subtle coconut flavor to food.

Coconut oil is a saturated fat, which has long been maligned by health experts but is now being accepted as not deadly, perhaps even healthy. Saturated fats are not the nutritional enemy so much as excessive amounts of sugar and other refined carbohydrates. The BMJ even says that lowering our intake of saturated fat has paradoxically increased our cardiovascular risks (Huffington Post). Coconut oil, as with all saturated fats, keep you full longer, which means that a small amount goes a long way.

There are environmental impacts to consider, however, since the rapid increase in coconut oil demand has taken a toll on producers in Asia. UnfortunatelyFair Trade USA saysthat coconut farmers in the Philippines continue to live in poverty, despite the high cost of coconut products in the United States. Consumers should purchase onlyfair-trade coconut oilto ensure their purchase does not exploit the grower.

Vegetable Oil

Vegetable oil consists of oils such as safflower, sunflower, and soybean. These used to be staples in North American kitchens, together with animal fats, until olive oil arrived on the scenes in the 1980s. They have high smoke points, making them easy to cook with, and are produced in the United States and Canada.

There is a downside to vegetable oils. They have very little taste and little to no nutritional value. They contain high amounts of omega-6 polyunsaturated fatty acids, and the extraction process uses a range of industrial chemicals and highly toxic solvents, including hexane gas. These are oils that many people say were never meant for human consumption, as they were only invented within the last century.

If buying vegetable oil, opt for organic whenever possible. According toRodales Organic Life:

Almost all soybean oil, unfortunately, comes from GMO crops, which stunt genetic diversity and require increased pesticide use. On the other hand, according to the National Sunflower Association, sunflower seeds are all GMO-free due to fear of cross-pollination with the wild population and the strict ban on GMOs in Europe, one of the words top producers. As for safflower oil, while currently non-GMO, new field tests of GMO safflower crops began in 2015.

Palm Oil

Palm oil in a nutshell:Avoid whenever possible!Palm oil is the reason for vast environmental destruction in Malaysia and Indonesia, the worlds primary palm oil producers. Rainforests are burned and razed to make room for lucrative palm oil plantations, which destroys habitat for animals such as the orangutan, generates huge amounts ofair-polluting smoke, and results in peat-bog fires that cannot be extinguished for decades.

Since palm oil is an incredibly versatile saturated fat that appears in nearly 50 percent of the items in the supermarket, from food to hygiene products, there are efforts to make its production more sustainable through tighter regulations and seals of approval. While these efforts are good, relatively few producers have chosen to become sustainable, which means that the effects are not widely felt.

Palm oil is similar to coconut oil in that its semi-solid at room temperature and makes a good vegan alternative to butter; its basically a form of vegetable shortening, good for frying, too.

Canola Oil

Canola oil comes from Canada, where it was invented in the years following World War 2. Its name means Canadian Oil, Low Acid. It is similar to vegetable oil in its mild taste, high smoke point, and low levels of saturated fat, which results in many of the same concerns (see previous slide).

Rodales Organic Life reports: Sadly, 96 percent of canola produced in Canada is GMO, and the number is similar for the United States. That said, organic is available, and its definitely worth the higher price tag.

Lard

Animal fat used to a kitchen staple, before the hydrogenation process was invented for domestically grown vegetable oils and exotic oils were imported from faraway places.

Lard is rendered pork fat. The process of rendering slowly cooks down the fatty layer on the meat until it turns to liquid, then it solidifies at room temperature to an even, smooth consistency that can be used for cooking.

The once-maligned lard is making a comeback as a growing number of people opt for saturated fats that require minimal processing and come from locally raised sources, although many vegans and vegetarians take obvious issue with lard. If you do try rendering your own lard (which is very easy), you should try to buy the pork fat from a reputable, organic-fed and free-range source in order to have higher quality fat with which to cook.

Butter

Thebutter vs. margarine debatehas once again flipped in favor of butter, the age-old standby of every kitchen. It is considered a real fat, not one that is created by an industrial process with added chemicals, which makes it appealing to the growing number of people wanting to eat a more natural, minimally processed diet.

Butter is full of saturated fat (with only 65% saturated compared to coconut oils 90%), and it only takes a bit of butter to make a big difference in flavor and calories.

There are obvious implications for vegans when it comes to butter, since its an animal product. If you do eat it, its worth considering the source of the butter you buy and trying to get the highest quality, preferably butter made from grass-fed cows.

Written by Katherine Martinko. Reposted with permission from TreeHugger.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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Which Cooking Oil Should You Use?

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