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Robert Wager
Nanaimo, Canada
There are a great many myths on the web about GMO's. The average person is ill-equipped to differentiate between the real science and the pseudo-science common on the web. My website can help with article (no jargon), links to world experts and links to the critics.
cheers
Recent Activity
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Robert commented on the article |On another topic. It is very interesting that forty people are dead and several thousand can look forward to a life of kidney problems, all from eating organic bean sprouts. And do we see a petition, no. Do we see a story at all on this disaster, no. Hmmm
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Robert commented on the article |
So why not farm salmon as opposed to eating wild salmon then.
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Robert commented on the article |If people want to learn about the real science of aquaculture I suggest you read the Pacific Salmon Forum Final Report and the two commissioned reports on sea lice by Dr. Harvey
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Robert commented on the article |Sarah
Witht the increase in organic agriculture I think it is only prudent to also look at pyrethrum."Pyrethrin is extremely toxic to aquatic life, such as bluegill and lake trout while it is slightly toxic to bird species, such as mallards. Toxicity increases with higher water temperatures and acidity. Natural pyrethrins are highly fat soluble, but are easily degraded and thus do not accumulate in the body. These compounds are toxic to bees also."
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Robert commented on the article |Good on ya' Maggie Facts do speak louder than rhetoric for those who want to listen.
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Robert commented on the article |So you have zero evidence then. How many were for adventitious presence? I can tell you exactly zero. Thank you
Did he now. Seems things may be afoot down there. We will see just how the GM content got there.
You have not shown any evidence of farmers loosing certification or being sued for adventitious GM content.
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Robert commented on the article |A favourite source of mine is http://scorecard.goodguide.com/
Also look up EIQ from Cornell University as it shows a very good over-all evaluation of many pesticides on us and the environment.
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Robert commented on the article |
Why some plants internalize bacteria and others do not is not known. If proper composting is done the manure is pretty safe. I read a report this year that showed C.difficile spored can survive proper composting. all synthetic pesticides are evaluated for safety. You may choose to avoid them but they are safe when used properly.
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Robert commented on the article |
If your question is what is the fate of pesticides after they are sprayed on crops. it depends entirely on the pesticide. Glyphosate breaks down very quickly into completely no toxic compounds. Pyrethrum breaks down into some very nasty compounds. There is no single answer to your question. Perhaps it will comfort you to know the fate of synthetic compounds is part of the evaluation process that must be done on all pesticides before they are allowed to be commercialized.
I am not trying to be evasive but each compound will have its own 'fate profile' so I can not give a generic answer.
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Robert commented on the article |
Evaluation of Escherichia coli O157:H7 internationalization into romaine lettuce tissues and detection of metabolic changes of internalized bacteria in response to bioavailable carbon using developed bioluminescent assay
by Farris, Leigh A., PhD, PURDUE UNIVERSITY, 2007, 0 pages; 3298436
Abstract: E. coli O157:H7 has been identified as the causative agent of food-borne illnesses associated with bagged lettuces and spinach. It is hypothesized that the acts of processing, the environment within bagged leafy greens, and exposure to temperatures above 4°C can work in concert to promote the persistence and growth of lettuce-associated E. coli O157:H7. To test this hypothesis, a bioluminescent-based assay to monitor changes in E. coli O157:H7 activity in response to bioavailable carbon was developed, and was adapted to specifically examine the in situ utilization of lettuce-derived carbon. Using a bioluminescent derivative of E. coli O157:H7 in in vitro assays, metabolic variations occurring as a result of the catabolism of simple and complex carbon sources, and manifested as changes in bioluminescence, were observed. In vitro carbon utilization assays using lettuce extracts demonstrated that incubation at higher temperatures (25° and 37°C) results in rapid increases in E. coli O157:H7 activity. The usefulness of this assay in in situ formats was demonstrated by photographic evidence of the metabolism of alfalfa root exudate by E. coli O157:H7. Bioluminescence also allowed the visual confirmation of the internalization of E. coli O157:H7 into the vascular tissues of romaine lettuce leaves. In situ assays performed at 37°C demonstrated the real-time utilization of lettuce-derived carbon sources by internalized E. coli O157:H7. The increased metabolic activity of lettuce-internalized or -associated bacteria was confirmed by imaging using a photon counting camera. Persistence assays demonstrated that lettuce-associated E. coli O157:H7 survive at least two weeks if held at 4°C and quickly become metabolically active when exposed to a temperature of 37°C. Finally, the environment within bagged lettuces was shown to be conducive to increases in E. coli O157:H7 metabolism. Bags of romaine lettuce were inoculated with carbon-limited E. coli O157:H7, and following a brief incubation at 37°C increases in bioluminescence from previously dormant E. coli O157:H7 was observed. It is hypothesized that the chopping of lettuce leaves allows the leaching of organic compounds into the surrounding milieu for use by contaminating E. coli O157:H7. The exposure of E. coli O157:H7 to lettuce-derived carbon sources, combined with exposure to a temperature of 37°C could serve as a metabolic priming mechanism, and may lead to the rapid onset and contribute to the severity of pathogen-associated diseases in human hosts.
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