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1 in 3 Store-bought Cinnamon Samples Tested Have Elevated Lead Levels
One third of cinnamon products tested by Consumer Reports contained elevated levels of lead, the watchdog agency warned Thursday.
The finding follows concerns about metals in foods after tainted cinnamon applesauce poisoned hundreds in 44 states last year, most of them children.
In the new study, Consumer Reports tested 36 cinnamon products and discovered high levels of lead in 12 cinnamon items sold at discount stores and ethnic markets.
Sometimes, lead levels sometimes reached 3.5 parts per million.
How much lead is too much?
The Codex Alimentarius, an international council created by the World Health Organization and the Food and Agriculture Organization of the United Nations, is “considering adopting a maximum level of 2.5 ppm for lead in bark spices, including cinnamon, in 2024,” according to the U.S. Food and Drug Administration.
New Research Finds Ties Between Higher PFAS Levels and Eating Caught Fish, Microwaved Popcorn
A new study from the UW School of Medicine and Public Health finds that PFAS, PFOA and other so-called “forever chemicals” are in the blood of most Wisconsin residents — and that two foods in particular are linked with higher levels of the chemicals in a person’s blood.
The research team from the UW School of Medicine and Public Health analyzed blood samples from more than 600 Wisconsin adults from 2014 to 2016 to see if and how these chemicals are in Wisconsin residents.
The study found that more than 96% of Wisconsin adults sampled have detectable PFAS compounds in their blood.
Older, non-Hispanic white adult males are more likely to have higher levels of PFAS than other groups.
Individuals with a higher annual household income were more likely to have higher levels as well.
‘They’re Admitting It’: Experts Say Megamerger Helps Corporations That Used Pandemic to Raise Costs
Major food conglomerates that hiked prices amid the pandemic could benefit a $24.6 billion grocery megamerger facing a federal court challenge from the Federal Trade Commission over concerns that the newly created company would raise Americans’ food prices.
The country’s food supplier system is dominated by corporate conglomerates that stand to flourish under the megamerger between The Kroger Co. and Albertsons, experts say.
“Throughout the food supply chain, we’ve got these market power bottlenecks,” Randy Stutz, president of the American Antitrust Institute, told Salon. “We need to prevent any and all of them from getting any worse than they already are.”
Kirkland Signature Brand Greek Yogurt Recalled in Canada Over Mold in Product
General Mills Canada Co. is recalling Kirkland Signature brand Greek Yogurt (24 pack) because of mold.
According to the details published by the Canadian Food Inspection Agency (CFIA), the recalled products were distributed in Alberta, British Columbia, Manitoba, New Brunswick, Newfoundland and Labrador, Nova Scotia, Ontario, Quebec and Saskatchewan, Canada.
According to the U.S. Department of Agriculture (USDA), mold in food can pose serious health risks. Some molds cause allergic reactions and respiratory problems, while others, under certain conditions, produce mycotoxins — poisonous substances that can lead to illness.
Mold’s root threads can penetrate deeply into foods, especially those with high moisture content, making it unsafe to simply cut off the moldy part.
The USDA recommends discarding moldy foods, particularly soft fruits, vegetables, and meats, to avoid potential health hazards. Proper food storage and regular inspection are crucial in preventing mold growth and ensuring food safety.
Are You Consuming Banned Chinese Garlic? Here’s How to Differentiate It From the Local Crop
Garlic is a staple in many kitchens. While Indian garlic is commonly used, Chinese garlic, which is currently banned in India, is less well-known.
When buying garlic, it’s important to carefully inspect it to ensure you’re getting a high-quality product.
Chinese garlic, as the name implies, is a variety of garlic that is mostly farmed in China and exported to many nations across the world. It usually has smaller lights that range in tint from pale white to pink.
Excessive pesticide use: Chinese garlic is recognized for its heavy usage of pesticides and chemicals during cultivation. These compounds have the potential to endanger consumers’ health.
A professor from Jadavpur University during an interview with The Times Of India shared that that Chinese garlic is treated with a fungicide containing methyl bromide to prevent fungal growth for up to six months.
Further, the professor said that Chinese garlic is bleached using harmful chlorine, a process that kills insects, that prevents sprouting and whitens the bulb.
