Du poison dans l’eau du robinet

"Un film de Sophie Le Gall.

L’eau du robinet est-elle potable ? Sans le savoir, des millions de Français boivent une eau trop chargée en aluminium, nitrates, pesticides, médicaments et en radioactivité. Dans certains cas, l’eau est même non-conforme aux normes de précautions sanitaires. Ce danger invisible menace les foyers et la santé des Français, des plus jeunes aux plus âgés. Sophie Le Gall, la réalisatrice de ce documentaire d’investigation a parcouru la France pour recueillir les preuves de la contamination et interpeller les autorités.

Résultats de son enquête ?

Dans le Centre et en Ile-de-France, l’eau du robinet regorge de pesticides ou de nitrates, ces traitements chimiques qui sont soupçonnés d’être à l’origine de cancers. Les autorités le savent mais elles délivrent régulièrement des dérogations qui permettent de distribuer une eau qui dépasse les normes pesticides ou nitrates.

Dans des villages d’Auvergne ou à Saint Etienne, les habitants boivent une eau blanchie avec de la poudre d’aluminium qui pourrait déclencher la maladie d’Alzheimer. Les doses dépassent largement le seuil de risque fixé par certains scientifiques mais les autorités ignorent les dangers de ce neurotoxique.

La réglementation fait par ailleurs l’impasse sur le radon, ce gaz hautement radioactif, présent dans l’eau potable de plusieurs villages du Limousin. Résultat, des habitants boivent une eau chargée en radon sans en être informés.

Depuis quelques années, des citoyens et des scientifiques isolés tirent la sonnette d’alarme sur ces toxiques qui coulent de nos robinets. Partout en France, l’eau potable charrie désormais des résidus médicamenteux : antiépileptiques, aspirine, antidiabétique. Nul ne connait l’impact sur la santé des populations exposées. Pour décontaminer l’eau potable des Français, il faudrait bâtir des usines pour éliminer nitrates et pesticides, investir pour filtrer les molécules de médicaments, protéger les réserves d’eau des pollutions… Mais les communes et les grandes compagnies de distribution de l’eau ne souhaitent pas que de nouvelles règles viennent compromettre leurs affaires. En tant pis si les Français trinquent à leur santé.

Le documentaire sera suivi d’un post-scriptum présenté par Marie Drucker. Cette partie est un prolongement du film, un lieu de discussions avec auteur, réalisateur, témoin ou expert, pour que les téléspectateurs puissent se forger leur propre opinion.

 Du poison dans l’eau du robinet - Un film de Sophie Le Gall - Produit par Ligne de Mire avec la participation de France Télévisions - Durée : 90’ - Diffusion : Lundi 17 mai 2010 à 20h35 sur France 3

L’eau du robinet en débat

La diffusion sur France 3 de ce documentaire consacré à l’eau du robinet interpelle de nombreux lecteurs (lire le forum ci-dessous). Pour alimenter votre réflexion et le débat, je vous invite à relire sur CDURABLE.info :

 "L’eau potable et le cancer : les recommandations de consommation du WWF et du médecin David Servan-Schreiber rouvrent le débat" publié en juillet 2009. Si l’ONG admet que l’eau du robinet est en général de bonne qualité en France si l’on prend comme critères d’évaluation les normes réglementaires, elle se demande si est suffisante pour les personnes malades du cancer ou qui sont passées par la maladie. Selon le WWF, de nombreuses études établissent des liens entre cancer et polluants de l’eau. Une campagne qui fait déjà grand bruit, ce qui amènent les associations Agir pour l’environnement, l’ACME et France Nature Environnement à réagir aux préconisations proposées par le panda et d’inviter "les citoyens à solliciter massivement les pouvoirs publics locaux et nationaux pour que l’eau du robinet, publique et jusqu’à 100 fois moins chère que l’eau en bouteille, soit de bonne qualité partout en France". Pour lire cet article, cliquez ici.

 L’eau du robinet est-elle dangereuse pour notre santé ? publié en janvier 2008. Cette eau du robinet que nous consommons, est-elle totalement inoffensive ? Cette question est posée par un collège de scientifiques et en particulier par deux experts français : Henri Pezerat, toxicologue, directeur de recherche honoraire au CNRS et François Dartigues, l’ancien patron du laboratoire Inserm à Bordeaux . Selon Henri Pezerat, "plusieurs études épidémiologiques ont en effet conclu à une augmentation notable de l’incidence de la maladie d’Alzheimer avec une concentration anormalement élevée de l’aluminium dans l’eau". Pour lire cet article, cliquez ici.

 "Pollution : des traces de médicaments dans l’eau des rivières et de la Méditerranée" publié en décembre 2008. De récentes études démontrent que les stations d’épuration n’éliminent pas les résidus de médicaments contenus dans les eaux usagées, ce qui contribue à la pollution des rivières. Les conséquences de cette pollution sont importantes, des poissons hermaphrodites ou qui changent de sexe, des êtres humains qui résistent aux traitements antibiotiques et, vraisemblablement, d’autres retombées que l’on ne connaît pas encore. Pour lire cet article, cliquez ici.

 Eau en bouteille : le grand retour de la publicité idéologique publié en février 2010. Depuis plusieurs semaines, la société d’eau en bouteille Cristaline diffuse des jeux de 7 familles dans les packs d’eau vendus et communique par le biais de publicités dans les magazines. Cinq associations de protection de l’environnement dénoncent une nouvelle campagne publicitaire mensongère contre l’eau du robinet qui induit une nouvelle fois le consommateur en erreur. Pour lire cet article, cliquez ici."

Fonte:
http://www.alterinfo.net/Du-poison-dans-l-eau-du-robinet_a46117.html

Medical Establishment Acknowledges Role of Chemicals and Pesticides in Cancer Epidemic

May 11th, 2010 - by: David Servan-Schreiber, M.D., Ph.D. 
 

"Every year a committee delivers a report to the US President on how the billions of dollars earmarked for fighting cancer are being used. On May 6 that committee handed in its work for 2010, alerting the President to the gaps in research regarding the environmental causes of cancer. This year, for the first time, this high-brow panel of oncologists courageously pointed the finger at chemicals and other environmental factors that are likely to cause cancer.

In their introduction, the signatories of the report that was handed to President Obama note that the incidence of cancer in children has been rising regularly, a fact that can’t be explained by the usual excuses for rising cancer rates in the population over the past thirty years (aging of the population, increasing use of cancer screening). By definition, as I wrote in Anticancer, neither the increasing age of our population, nor the improvement of screening, have any role in rising rates of cancer in children. Indeed, as the panel now acknowledges, the only plausible explanations have to do with changes in our environment and life-style.

The panel criticizes the current "reactionary" approach, which consists in waiting for proof of the toxicity of a contaminant before measures are taken to reduce people's exposure.

The authors underline the need for a new approach based on the precautionary principle. They criticize the ineffectiveness of the agencies set up to do scientific evaluations -- which are excessively influenced by industry and related lobbies. They point out that it is no longer acceptable that a product or chemical be considered “safe” simply because the company producing it affirms that it has conducted internal research establishing safety.

The panel presents to the President a number of arguments that have long been made by activists that have been concerned about a laissez-faire approach to regulating chemicals in terms of their possible effects on health.

Firstly, even when a pollutant is present in our environment at levels beneath the regulatory maximum, it may nonetheless become toxic because of interaction with other pollutants. The committee asks for more research on this often-neglected "cocktail effect".

Secondly, the authors call -- "urgently" -- for more research regarding the effect of cell phones and their increased dissemination among teenagers and young children in particular.

Below are the specific recommendations that the report states most need to be conveyed to the public in the short term:
* Avoid endocrine disruptors, especially for children and pregnant women. (This includes a number of pesticides, but also children toys made with plasticizers such as phtalhates)
* If you work in a polluted environment, don't go home in your work clothes and work shoes.
* Filter your drinking water (particularly in areas where it may contain industrial chemicals or high levels of pesticides)
* Don't keep your food or water in containers containing Bisphenol A or phtalates (hard plastic containers)
* Prefer organic food. Avoid overcooked meat.
* Have the level of radon in your home evaluated.

I addressed all these themes in my book, Anticancer, and I continue to do so regularly on this site and in my public lectures. I'm deeply satisfied to see that these concerns are starting to be recognized by the oncologists who contribute to setting policy at the highest levels in the United States. It is important that they begin to recognize that these are not issues relevant only to a few agitated activists. These concerns are motivated by solid scientific studies and they should be at the core of any future policy to contain the current cancer epidemic.

The 2010 President’s Cancer Panel report is available from the US National Cancer Institute’s Web site at:
http://deainfo.nci.nih.gov/advisory/pcp/pcp.htm"

Fonte:

http://www.anticancerbook.com/post/Medical-Establishment-Acknowledges-Role-of-Chemicals-and-Pesticides-in-Cancer-Epidemic.html

Receitas Indianas

Berry Dal

This dal uses tadka (pronounced ‘tur-ka') - a magical mix of spices sizzled in hot oil - to infuse the dish with flavour.
It's served thick, a consistency created by adding a little hot water at a time and only when the lentils dry up and start spluttering on to the kitchen tiles. Serves 4.
Ingredients:
125g (4½oz) huskless moong (split yellow) lentils
¼ tsp turmeric powder
1 tsp ghee
1 pinch of asafoetida
1 tsp cumin seeds
1 dried long red chilli
¼ tsp chilli powder
Salt
Method:
1. Place the lentils in a sieve and rinse thoroughly under a cold tap until the water runs clear. Put them in a medium pan and cover with twice as much cold water as lentils. Add the turmeric and boil gently on a medium heat, keeping alert for the first couple of minutes to make sure the pan doesn't boil over.
2. As it boils, the dal will produce scum, which you need to skim off the
surface. Every time the lentils begin to dry out, add a little bit more hot
water. The consistency of this dal should be thick, like soup from a carton.
3. When the lentils start integrating with the water in the pan (which will 
take about 20 minutes) you can make the tadka. Heat the ghee in a small
frying pan. When it begins to bubble, add the asafoetida. This stuff smells 
disgusting - you have been warned - but tastes amazing! Then add the 
cumin seeds, the chilli pepper and the chilli powder. Let it all sizzle for
a few seconds and then pour the tadka over the dal.
4. Heat the dal for another minute as you mix in the tadka. Add salt
to taste, and voilà, the Berry Dal is ready. This is best eaten with rotis 
dunked in it.
Miss Masala by Malika Basu is published by Collins, priced £14.99.

Words by Mallika Basu, Thursday 29 April 2010

Mango Fool

Cooling puréed mangoes folded into crème fraîche
The mango fool is hands down the most powerful antidote to a spicy meal. Normally this dessert is a creamy blend of ice-cold, ripe mango purée and heavy double cream. But I opt for the healthier but equally delicious alternative of lower-fat crème fraîche to return sensation to our mouths. Serves 4.
Ingredients:
2 ripe large mangoes or 1 x 425g can of mango pulp
4 green cardamoms
4 heaped tbsp crème fraîche
light muscovado sugar
Method:
1. If using fresh mangoes, slice and peel the mangoes. My preferred way is to slice the top off, then cut lengthwise along the sides of the stone and then slice into quarters and peel. Don't forget the edges of the stone, which often contain a fair amount of juicy pulp too. Keep four tiny slivers of mango aside for decoration.
2. Smash the cardamom seeds with the flat edge of a knife and whiz them in a blender with the mango pieces or canned mango pulp. Check for sugar, adding some if your mangoes are very tart.
3. Finally, mix the mango purée evenly with the crème fraîche and spoon into four dessert bowls. Top off with a small slice of mango to decorate and chill in the fridge until you need to put out the fire.
Miss Masala by Malika Basu is published by Collins, priced £14.99.

Words by Mallika Basu, Friday 30 April 2010

Carrot Halwa

Graters are among my least favourite kitchen gadgets. For years, I avoided this recipe like the bubonic plague for fear of the mess I would end up with if I didn't lovingly grate half a kilo of carrots entirely by hand.
And then I bit the bullet and shredded the stuff in a food processor. The result was fantastic. The texture perfect. And who really cares about the texture when the taste is so good? Roll up your sleeves and don't leave cooking this one for an age. Serves 4.
Ingredients:
10 green cardamoms
500g (1lb 2oz) carrots
3 tbsp ghee
7 tsp light muscovado sugar
200ml (7fl oz) whole milk
1 tsp raisins
1 tbsp cashew nuts
Method:
1. Preheat the oven to 190˚C (375˚C), gas mark 5.
2. Place the cardamoms on a baking tray and bake for about 10 seconds. Allow to cool, then crush in a coffee grinder or using a pestle and mortar.
3. Peel and roughly shred the carrots in a food processor. You will need to do this in 2-3 batches, depending upon the size of your machine, to avoid letting the odd lump of carrot.
4. In a medium pan, heat the ghee on a high setting and, when it is hot,stir in the sugar. As it caramelises, mix in the grated carrots and sauté for 5 minutes until they begin to brown. Next, lower the heat to medium and stir in the milk and ground cardamoms.
5. Now all you have to do is stew the carrots for 15 minutes over a medium heat until all the liquid is absorbed. Stir in the raisins and cashew nuts to finish and serve in little bowls for big impact.
Miss Masala by Malika Basu is published by Collins, priced £14.99.

Words by Mallika Basu, Friday 30 April 2010

Fonte:
http://www.marieclaire.co.uk/lifestyle/recipes/452863/berry-dal.html
 http://www.marieclaire.co.uk/lifestyle/recipes/452971/mango-fool.html
http://www.marieclaire.co.uk/lifestyle/recipes/452985/carrot-halwa.html

FOOD, INC

"

In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.
Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma, In Defense of Food: An Eater's Manifesto) along with forward thinking social entrepreneurs like Stonyfield's Gary Hirshberg and Polyface Farms' Joel Salatin, Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it's produced, who we have become as a nation and where we are going from here."

Fonte e imagem:
http://foodincmovie.com/about-the-film.php

Silicon Valley proíbe fast food com brinquedos

in Jornal Público,30.04.2010
Por Dulce Furtado

"As autoridades de Silicon Valley, na Califórnia, proibiram os restaurantes de oferecerem brinquedos junto com as refeições para crianças que não cumpram os padrões nutricionais de saúde - medida que vai afectar à cabeça as Happy Meals da McDonald"s.

Com esta nova regulamentação - aprovada na quarta-feira e que carece de nova discussão e votação, agendada para 11 de Maio, antes de entrar em vigor dentro de três meses -, a assembleia legislativa do condado de Santa Clara, onde uma em quatro crianças é obesa, restringe o hábito que se estendeu aos restaurantes de quase todo o país de atrair as crianças com a oferta de brinquedos.

"O regulamento vai pôr fim à associação de refeições não saudáveis e ofertas [para as crianças]. E vai ajudar os pais a fazerem as escolhas certas para os filhos, sem brinquedos e brindes a entrarem na ponderação e a forçá-los a consumir alimentos que não cumprem os padrões nutricionais", defendeu o director do organismo de supervisão do condado, Ken Yeager, ao jornal San Francisco Chronicle.

Apenas os restaurantes que sigam os critérios nutricionais estabelecidos pelos serviços de saúde norte-americanos podem oferecer brinquedos junto com as refeições - a saber: não mais do que 120 calorias por bebida, e até 200 calorias por cada componente da refeição ou 485 calorias por toda a refeição. É igualmente imperativo cumprir os limites de sódio, gordura e açúcar nos alimentos.

O não cumprimento da nova regulamentação penaliza as empresas em multas de mil dólares por cada refeição vendida em violação dos termos do decreto.

O estado da Califórnia tinha já dado passos pioneiros neste âmbito, tendo proibido a venda de refrigerantes nas escolas públicas, e está agora a ser debatida uma proposta de legislação estadual para introduzir taxas adicionais sobre as bebidas extremamente calóricas e contendo elevados níveis de açúcar.

Nos EUA, a obesidade infantil atinge níveis alarmantes, tendo triplicado nos últimos trinta anos. E dois terços dos norte-americanos adultos - 190 milhões de pessoas - têm peso acima dos padrões saudáveis."

Fonte:
http://jornal.publico.pt/noticia/30-04-2010/silicon-valley-proibe-fast-food-combrinquedos-19300971.htm

Quick Dinner Recipes Under $3 per Serving

"Healthy Quick Dinner Recipes for $3 or Less per Serving

When you’re busy and trying to stick to a budget, dinner needs to be quick and cheap. But there’s no need to skimp on delicious! This collection of 35 quick easy dinner recipes fits the bill: they’re all ready in 30 minutes or less and cost $3 or less per serving. Just add a quick side dish or two—steamed or roasted vegetables, quick-cooking grains (try instant brown rice or couscous) or a side salad—and you’ll have a tasty, healthy meal on the table in no time. So eat healthy and save money with these cheap quick meals from EatingWell.

Beef & Bean Chile Verde

Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes...

Catfish & Potato Hash

Hash isn’t just for corned beef. It’s also great made with catfish—or other flaky...

Chicken & Spinach Soup with Fresh Pesto

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—...

Chicken Parmesan Sub

You may disagree on whether the chicken parm sandwich should be known as a “sub,” “...

Crab Quesadillas

These quesadillas have an irresistibly creamy filling. They also make great...

Indian-Spiced Chicken Pitas

Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into...

Mexican Polenta Scramble

We've borrowed the best Mexican flavors and ingredients for this quick scramble...

Poached Salmon with Creamy Piccata Sauce

Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a...

Pork & Plantain Chili

Plantains and orange juice balance this thick, Latin American pork-and-bean stew...

Vegetarian Reubens with Russian Dressing

This exceptional sandwich originated at Penny Cluse Cafe in Burlington, Vermont. The...

Quick Dinner Recipes Under $2.50 per Serving

Artichoke & Ripe Olive Tuna Salad

An unusual and rich flavor combination; serve this salad with sliced tomato on a bed...

Black Bean & Salmon Tostadas

Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick...

Catfish Amandine

Here, we use healthier extra-virgin olive oil with a bit of butter added for its...

Chicken Sausage with Quick Sauerkraut

Sauerkraut from a can, pale and puckery, is no match for this a flavorful cabbage...

Egyptian Edamame Stew

A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this...

Kung Pao Tofu

Tofu and lots of fresh vegetables are stir-fried in just a bit of oil in this...

Mexican Potato Omelet

Whip up this simple, tasty omelet on those nights when it seems the refrigerator is...

Pork Medallions with Cumberland Sauce

Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns...

Sweet Potato & Red Pepper Pasta

Here's a way to use the “power vegetables” sweet potato and red bell pepper in...

Vietnamese-Style Beef & Noodle Broth

Inspired by pho--traditional Vietnamese soup--this one-pot meal is garnished with...

Hot Chile Grilled Cheese

This deconstructed version of a chile relleno turned sandwich packs some heat and an...

Quick Dinner Recipes Under $2 per Serving

Chickpea Burgers & Tahini Sauce

Rather than a heavy, fried falafel, here's an updated version of this pocket...

Green Eggs & Ham Frittata

Our version of green eggs and ham is full of spinach, leeks and dill, along with ham...

Huevos Rancheros Verdes

Huevos rancheros or “ranch eggs” is a classic Mexican dish that is great for a quick...

Inside-Out Lasagna

Here we take basic lasagna ingredients—ricotta cheese, pasta and tomatoes—and skip...

Maple-Chili Glazed Pork Medallions

Pork medallions are quick and easy to prepare, and are particularly tasty with a...

Mediterranean Tuna Panini

For a great sandwich filling, spike canned tuna with salty olives and capers, bright...

Minestrone with Endive & Pepperoni

Considering that this minestrone soup incorporates mostly frozen vegetables, it is...

Oven-Barbecued Pork Chops

Need a little summertime flavor? Try this swift recipe and enjoy a “barbecue”...

Peanut Noodles with Shredded Chicken & Vegetables

If you can't find a bagged vegetable medley for this easy noodle bowl, choose...

Portobello "Philly Cheese Steak" Sandwich

Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty...

Spicy Beef with Shrimp & Bok Choy

Oyster sauce and rice wine give this speedy stir-fry a rich flavor that balances the...

Stir-Fried Noodles with Green Tea

Perfect for a hot summer's night, baked tofu, bell peppers and scallions are...

Sweet Potatoes with Warm Black Bean Salad

For a satisfying last-minute supper, it's hard to beat a sweet potato zapped in...

Tofu Parmigiana

Instead of having a greasy, battered coating, the tofu “steaks” in our revamped...

Turkey & Balsamic Onion Quesadillas

Not your traditional quesadilla, these feature deli turkey and Cheddar cheese, along...

Tortellini Primavera

This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even..."

Fonte:

http://www.eatingwell.com/recipes_menus/collections/cheap_easy_quick_dinner_recipes?utm_source=YahooBlog_Brierley_15OrganicFoodsYouCanSaveOn_030210

Junk food is as addictive as drugs and tobacco

"Junk food is bad for us. No surprise there then. But a shocking new study has revealed that fattening snacks could in fact be as addictive as heroine and cigarettes.

According to the research, food high in fat or sugar trigger exactly the same ‘pleasure centres' in the brain as drugs and tobacco, making them difficult to give up.
The discovery emerged after experts studied rats fed on cheesecake, bacon and sausages. Almost immediately, the animals started showing signs of addiction.
‘In the study, the animals completely lost control over their eating behaviour and continued to over-eat even when they anticipated receiving electric shocks, highlighting just how motivated they were to continue eating the palatable food,' says Professor Paul Kennedy from the Scripps research Institute in Jupiter, Florida.
Rats on a normal diet quickly learned to avoid the unhealthy food.
‘It presents the most thorough and compelling evidence that drug addiction and obesity are based on the same underlying neurobiological mechanisms,' Professor Kennedy continues
The study concluded that parts of the brain that handle the feel-good chemical dopamine become unbalanced after eating junk food. The same changes occur after taking cocaine or heroine.

The good news is that people can adapt their food tastes if they want to. The key is to make subtle changes, such as giving up sugar in tea or replacing full-fat milk with semi-skimmed on cereal. Make simple alterations and new eating habits will eventually replace the old ones."

Fonte:
http://www.marieclaire.co.uk/news/health/448599/junk-food-is-as-addictive-as-drugs-and-tobacco.html