Going through old newspapers gives a pleasure of sinking yourself in the news of old times. It is a surprise sometimes to see that the old time discoveries have not brought the change where necessary.
In October 2009, a reporter quotes a statement from Former Prime Minister Ratnasiri Wickramanayaka on using sugar cane to produce ethanol and electricity. Citing the use of ethanol in powering vehicles in Brazil he had drawn the need of research to be done on finding the ability of sugar canes in producing ethanol. Also on using the dry pulpy residue left over in sugar production to generate electricity.
Later in 2010, Dr. P.G. Rthnasri, of the Department of Chemical and process Engineering, University of Moratuwa has announced the successful results in testing bio-methane
as a fuel on three-wheelers, made out of bio-degradable resources. It was said that they used the waste generated in students’ canteens and water hyacinth from Bolgoda Lake to form the gas which was then purified to remove CO2 and then stored the compressed gas. However, a similar system is now being used in household cooking purpose.
May 2010, Dr. Sandya Gunawardena, of the Department of Chemical and process Engineering, University of Moratuwa has announced the successful completion of the study on using bio-diesel produced from rubber seed oil by using a three wheeler on test drive. It was said that this oil can be used in any diesel engine to a proportion. Furthermore, the research team have tested using waste cooking oil into bio-diesel which was a pilot project by that time.
In March 2010, it was a full page advertisement, the discovery of petrol made out of waste plastic and polythene by Mr. Ananda Withanage.
It was the plan at that time to provide 43 000 three wheelers with petrol made out of polythene and plastic to run 150 km per day. May be, it would have been the emissions that stopped the implementation of this project.
However, it all definitely brings the question on “why the alternative bio-fuel is not in use?”, which is a topic that worth bringing back on stage….
Are you aware that food can be a source of toxic chemicals?
With the current trend of using and emitting toxic chemicals, we can never be certain that our food is completely free of any pollutant. From the very beginning, farmers apply weedicides to the fields, then grow vegetables, fruits, rice, nuts and crops of all kinds. Followed by series of pesticides. Then after harvesting, more chemicals are added for conservation. Then in processing, more and more chemicals are added to give color, enhance the taste and texture, to smell better, and many more qualities that make us greedy to eat them. All these chemicals end up in our stomach.
To make things worse, all those toxic chemicals emitted to atmosphere are directly absorbed by plants or they then contaminate water or soil through rain and are absorbed by roots with water. All those chemicals that are released to water bodies, are either consumed with water itself or after they have been absorbed by trees. Those chemicals released to soil directly, once again are consumed with water or food. All these in addition to inhalation or absorption through skin…
Forget the world, let’s think of our own house. This may not be the situation for all, but majority of Sri Lankans living in Sri Lanka. Yes it is and I know it for sure. People who grow crops in economic scale, definitely use weedicides and pest controls, then they throw the bottles often in open space like under a banana tree, at the field itself or at the river/ canal bank. These are then washed off either to the water, soil or both.
Cockroach sprays are applied into the sink at the night and put cups and other cooking ware to that same sink in the morning. Use the spray bottle while cooking and store them in the kitchen itself for easy access. Won’t this end up in our stomach or on our skin???
Pathogens in food
Often food poisoning occurs due to pathogenic microorganisms in food. One famous case is the Clostridium botulinum poisoning through canned food. According to WebMD, there are about 250 types of diseases caused by pathogenic microorganisms such as bacteria and virus . Through meat, eggs, fish, vegetables, processed food, water and unpasteurized milk contaminated with these pathogens. Also through infected people and animals.
What these toxic chemicals and pathogens can do to us?
One may say, “well, even though we are exposed to all these chemicals aren’t we livings safely..” well, may be for you.. but for the rest of the world it is not so. It says that 7.6 million people die from cancer worldwide every year. Amongst, 4 million people are aged between 30 to 69 years . In 2013, more than 47,000 Americans died from kidney disease . Some 10% of the population worldwide is affected by chronic kidney disease (CKD), and millions die each year because they do not have access to affordable treatment . About Mercury poisoning, well, Minamata incident sets the most famous example in methyl mercury poisoning through fish. Yet, to be certain if necessary, “Over the limit”, a report on mercury contamination through fish further proves on methyl mercury contamination, by indicating 22 out of 24 contamination cases among heavy fish consumers in United States . The numbers may vary, but the facts remain the same.
A very interesting report says that according to the World Health Organization, “At least 600 million people, or 1 in 10 worldwide, fall ill from contaminated food each year and 420,000 die, many of them are young children”. Furthermore, according to United Nations Agency, “Food-borne diseases – caused by bacteria such as salmonella, viruses, parasites, toxins and chemicals, mostly cause temporary symptoms such as nausea, diarrhoea and vomiting. But they can also cause longer-term illnesses including cancer, kidney or liver failure, brain disorders, epilepsy and arthritis” .
Well, I guess little awareness can save us from things being worst. Also there are natural ingredients that can be used in our day-to-day life to reduce the effect of toxic chemicals. They include herbal teas, natural food additives, herbal drinks (“Kanda”), leafy vegetables, etc.
Contaminants in food
Let’s hold a shield to the sword. No matter how contaminated your food is, you still need to consume some food for a living. So, the first thing would be to know what kind of contaminants can be served in your plate.
Pesticide, weedicide, insecticide residues
Food additives such as Monosodium glutamate (Ajinomoto)
Heavy metals such as Mercury, POPs, Lead, Arsenic, Cadmium,.. etc.
Micro pathogens such as Listeria, Salmonella, Clostridium botulinum,…etc
Other chemicals such as carbide
In order to prevent this becoming a longer article to read, I will add details on each of these contaminants separately. But, as for the measures to prevent contamination, given below are some very basic steps that would prevent you from ingesting all these harmful chemicals.
What can we do?
Wash your vegetables thoroughly with flowing water before preparation.
Avoid eating the peels of vegetables and fruits whenever possible.
Allow veggies and fruits to be in the open air for sometime before you store them in the refrigerator. This can help to get rid of volatile pesticide residues in them.
Try gardening.. at least leafy vegetables can be supplied from your own garden.
Avoid eating fish and meat raw. Cook them properly before consumption.
Avoid fatty parts of meat and fish, like the skin.
Avoid eating the gut, gills and heads of fish. Because the adipose tissues in the head and other parts involved in food consumption stores most of the fat-soluble pollutants as well as heavy metals.
Always check for the expiry date when buying.
In order to avoid bad E-numbers/ food additives, go for the label. In some countries, they mention in the label that “these additives can cause adverse effects on children”.
When buying pre-cooked or canned food, make sure the can is not damaged or rusted, as damages in aluminum cans can contaminate the food. Also once opened do not store or refrigerate them in the can itself. If you get a foul smell or see milky liquids in food, throw them away without even tasting!
Always store cooked food in the refrigerator, better within 2 hours of cooking. When consuming leftover foods or pre-cooked food, heat until they are steaming hot.
I just wonder how many of these you’ll actually remember after closing this page. The list is even longer! Yet, I made it short. So that anyone can digest as much as possible in order to stay away from “bad guys”.