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Chemophobia is an irrational fear of chemicals. It includes the fear of aluminium in vaccines, methylparaben preservative in cosmetics and formaldehyde residue in shampoo. Since the early 1990s, advances in toxicology have allowed scientists to detect traces of adulterant substances in everyday products - even down to parts per billion concentrations. Toxicological research has shown most of these substances are in such low doses that they pose zero threat to our health.Nonetheless, we get scared. We overreact to harmless, negligible sources of contamination and buy "natural", "organic" and "chemical-free" alternative products at elevated prices because we're psychologically pre-disposed to think they're safer. Consumers are victims of aggressive marketing and misleading labelling from "natural" and "organic" companies, who exploit our psychological quirks to expand their market share.The supposed onslaught of toxic chemicals that special interest groups describe simply isn't happening. Our products are safer than ever, yet people are becoming more scared. Consumers suffer from guilt, anxiety and mental stress of being coaxed into paying a hefty price premium for "natural" skincare products that are neither safer nor more effective than conventional ones.This book explores the history of chemophobia and the recent events that amplified it; and describes how consumers, teachers, doctors, lawmakers and journalists can fight chemophobia by tackling the social issues that underpin it.
Since the early 1990s, advances in toxicology have allowed scientists to detect traces of adulterant substances in everyday products – even down to parts per billion concentrations. We can now detect the presence of harmful ingredients at levels so low that they actually cause no harm. Nonetheless, we get scared. We are now able to overreact to harmless, negligible sources of contamination and flock to ‘natural’, ‘organic’ and ‘chemical-free’ alternative products at elevated prices instead. This urge is driven in part by a set of interesting psychological quirks called the naturalness preference or biophilia. While exposure to many aspects of nature improves our physical and mental wellbeing, marketers are taking advantage of our naturalness preference by selling us ‘organic’ and ‘natural’ products with no functional advantage, sometimes to the detriment of the environment, and that have the unfortunate added effect of peddling a fear of conventional products that do not make such natural connotations. This fear of chemicals, exaggerated by marketers, has led some of us to seek nature in the form of expensive consumer product, which offer almost none of the benefits of spending time outdoors in real nature (which is free of charge). We thus chase nature in the wrong form. We feel guilt, anxiety and mental stress from being coaxed into paying a hefty premium price for "natural" products that are neither safer nor more effective than conventional ones, and forget to appreciate real nature in the process. This book explores the history of chemical fears and the recent events that amplified it. It describes how consumers, teachers, doctors, lawmakers and journalists can help make better connections with the public by telling stories that are more engaging about chemistry and materials science. Written in a sympathetic way, this book explains both sides of the argument for anyone with an interest in science.
In Crop Chemophobia, Jon Entine and his coauthors examine the 'precautionary principle' that underlies the EU's decision and explore the ban's potential consequences-including environmental degradation, decreased food safety, impaired disease-control efforts, and a hungrier world.
Promotes a green approach to chemistry and chemical engineering for a sustainable planet With this text as their guide, students will gain a new outlook on chemistry and engineering. The text fully covers introductory concepts in general, organic, inorganic, and analytical chemistry as well as biochemistry. At the same time, it integrates such concepts as greenhouse gas potential, alternative and renewable energy, solvent selection and recovery, and ecotoxicity. As a result, students learn how to design chemical products and processes that are sustainable and environmentally friendly. Green Chemistry and Engineering presents the green approach as an essential tool for tackling problems in chemistry. A novel feature of the text is its integration of introductory engineering concepts, making it easier for students to move from fundamental science to applications. Throughout this text, the authors integrate several features to help students understand and apply basic concepts in general chemistry as well as green chemistry, including: Comparisons of the environmental impact of traditional chemistry approaches with green chemistry approaches Analyses of chemical processes in the context of life-cycle principles, demonstrating how chemistry fits within the complex supply chain Applications of green chemistry that are relevant to students' lives and professional aspirations Examples of successful green chemistry endeavors, including Presidential Green Chemistry Challenge winners Case studies that encourage students to use their critical thinking skills to devise green chemistry solutions Upon completing this text, students will come to understand that chemistry is not antithetical to sustainability, but rather, with the application of green principles, chemistry is the means to a sustainable planet.
A free ebook version of this title is available through Luminos, University of California Press's Open Access publishing program. Visit www.luminosoa.org to learn more. In recent decades, many members of the public have come to see processed food as a problem that needs to be solved by eating "real" food and reforming the food system. But for many food industry professionals, the problem is not processed food or the food system itself, but misperceptions and irrational fears caused by the public's lack of scientific understanding. In her highly original book, Charlotte Biltekoff explores the role that science and scientific authority play in food industry responses to consumer concerns about what we eat and how it is made. As Biltekoff documents, industry efforts to correct public misperceptions through science-based education have consistently misunderstood the public's concerns, which she argues are an expression of politics. This has entrenched "food scientism" in public discourse and seeded a form of antipolitics, with broad consequences. Real Food, Real Facts offers lessons that extend well beyond food choice and will appeal to readers interested in how everyday people come to accept or reject scientific authority in matters of personal health and well-being.
The first full account of the scientific and political dynamics of global PCB contamination, and its threat to human health and the environment Whether or not you've heard of PCBs (polychlorinated biphenyls), it's likely that this toxic chemical can be found in your cells. PCBs were invented in 1920 for the electronics industry, fueled the WWII military machine, then were put to domestic uses, and finally came to be present in every corner of the earth. Because PCBs were outlawed in 1976, most people think they are no longer a threat. However, like many industrial chemicals, PCBs persist in our environment and continue to accumulate in practically every life form on earth, becoming more concentrated in the tissues of those highest on the food chain--like us. In Biocidal, investigative journalist Ted Dracos explores the science behind how PCBs affect the environment, amphibians, fish, and mammals. He also draws on extensive research to document the connection between PCBs and catastrophic human illness. From the beginning--even as workers in the first manufacturing plants quickly began to suffer skin lesions, boils, liver failure, and death--the industry denied the danger of its chemicals and manipulated science, regulatory agencies, and the government to continue to make and distribute PCBs throughout the next half-century. Dracos provides the latest scientific findings in the heated controversy that surrounds the continued health impacts of PCBs, ranging from cancer to immunosupression, endocrine disruption, fetal brain development, reproductive abnormalities, and even autism. Yet Biocidal is optimistic, leaving readers with a complete and surprisingly uncomplicated blueprint of what can be done--and is being done--to counter the risks and damages of PCBs and other industrial chemicals.
Although poisonous substances have been a hazard for the whole of human history, it is only with the development and large-scale production of new chemical substances over the last two centuries that toxic, manmade pollutants have become such a varied and widespread danger. Covering a host of both notorious and little-known chemicals, the chapters in this collection investigate the emergence of specific toxic, pathogenic, carcinogenic, and ecologically harmful chemicals as well as the scientific, cultural and legislative responses they have prompted. Each study situates chemical hazards in a long-term and transnational framework and demonstrates the importance of considering both the natural and the social contexts in which their histories have unfolded.
A New York Times Notable Book The inspiration for PBS's AMERICAN EXPERIENCE film The Poison Squad. From Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr. Harvey Washington Wiley, who fought for change By the end of nineteenth century, food was dangerous. Lethal, even. "Milk" might contain formaldehyde, most often used to embalm corpses. Decaying meat was preserved with both salicylic acid, a pharmaceutical chemical, and borax, a compound first identified as a cleaning product. This was not by accident; food manufacturers had rushed to embrace the rise of industrial chemistry, and were knowingly selling harmful products. Unchecked by government regulation, basic safety, or even labelling requirements, they put profit before the health of their customers. By some estimates, in New York City alone, thousands of children were killed by "embalmed milk" every year. Citizens--activists, journalists, scientists, and women's groups--began agitating for change. But even as protective measures were enacted in Europe, American corporations blocked even modest regulations. Then, in 1883, Dr. Harvey Washington Wiley, a chemistry professor from Purdue University, was named chief chemist of the agriculture department, and the agency began methodically investigating food and drink fraud, even conducting shocking human tests on groups of young men who came to be known as, "The Poison Squad." Over the next thirty years, a titanic struggle took place, with the courageous and fascinating Dr. Wiley campaigning indefatigably for food safety and consumer protection. Together with a gallant cast, including the muckraking reporter Upton Sinclair, whose fiction revealed the horrific truth about the Chicago stockyards; Fannie Farmer, then the most famous cookbook author in the country; and Henry J. Heinz, one of the few food producers who actively advocated for pure food, Dr. Wiley changed history. When the landmark 1906 Food and Drug Act was finally passed, it was known across the land, as "Dr. Wiley's Law." Blum brings to life this timeless and hugely satisfying "David and Goliath" tale with righteous verve and style, driving home the moral imperative of confronting corporate greed and government corruption with a bracing clarity, which speaks resoundingly to the enormous social and political challenges we face today.
FINALIST for the Subaru Prize for Excellence in Science Books “This book shows that chemistry is not just relevant to life; it’s really, really interesting.”—Foreword Reviews, STARRED review A perfect book for readers of The Physics of Everyday Things and Storm in a Teacup Have you ever wondered why your alarm clock sends you spiraling? Or how toothpaste works on your teeth? Why do cakes and cookies sometimes turn out dry? (Hint: you may not be adding enough sugar.) In Chemistry for Breakfast, award-winning chemist and science communicator Mai Thi Nguyen-Kim reveals the amazing chemistry behind everyday things (like baking and toothpaste) and not-so-everyday things (like space travel). With a relatable, funny, and conversational style, she explains essential chemical processes everyone should know—and turns the ordinary into extraordinary. Over the course of a single day, Mai shows us that chemistry is everywhere: we just have to look for it. In the morning, her partner’s much-too-loud alarm prompts a deep dive into biological clocks, fight-or-flight responses, and melatonin’s role in making us sleepy. Before heading to the lab, she explains how the stress hormone cortisol helps wake us up, and brews her morning coffee with a side of heat conduction and states of matter. Mai continues her day with explainers of cell phone technology, food preservation, body odor, baking, the effects of alcohol, and the chemistry behind the expression “love drunk.” All the while, she shows us what it’s really like to be a working chemist, and fights against the stereotype of a nerd playing with test tubes in a lab coat. Filled with charming illustrations, laughter, and plenty of surprises, Chemistry for Breakfast is a perfect book for anyone who wants to deepen their understanding of chemistry without having prior knowledge of the science. With Mai as your guide, you’ll find something fascinating everywhere around you.
"Perhaps no other advancement of public health has been as significant. Yet, few know the intriguing story of a simple idea-disinfecting public water systems with chlorine-that in just 100 years has saved more lives than any other single health development in human history. At the turn of the 20th century, most scientists and doctors called the addition of chloride of lime, a poisonous chemical, to public water supplies not only a preposterous idea but also an illegal act - until a courageous physician, Dr. John L. Leal, working with George W. Fuller, the era's greatest sanitary engineer, proved it could be done safely and effectively on a large scale. This is the first book to tell the incredible true story of the first use of chlorine to disinfect a city water supply, in Jersey City, New Jersey, in 1908. This important book also corrects misinformation long-held in the historical record about who was responsible for this momentous event, giving overdue recognition to the true hero of the story-an unflagging champion of public health, Dr. John L. Leal."--Back cover.