The Quick Facts: Unfortunately, the fruits and vegetables we eat every day contain pesticide residue and bacteria, even organic produce. It is recommended to wash produce before consuming. But, what is the best method of washing produce? Using just water? What about a fruit and vegetable wash? Ultimately, it is your preference, but plain old water goes a long way in reducing your family’s exposure to pesticides and other harmful things on your fruits and vegetables (and in saving you money).

It is recommended that people eat at least nine or ten servings (i.e., four to five cups) of fruit and vegetables per day; most dietary guidelines recommend at least five servings per day. While most people fall far short of these recommendations, I rarely do. In my household, fruit and vegetables are piled high (and eaten, for the most part) at every meal and snack. Unfortunately, the fruit and vegetables we eat every day contain pesticide residue and bacteria, even organic produce. I always wash produce with water (sometimes just a quick rinse) before eating, but often wonder if I am being thorough. So, how and why should you wash fruits and vegetables?

Why Wash Produce?
Research shows that eating a little dirt won’t hurt. But, when it comes to fruits and vegetables, it is more than dirt that is contaminating the produce. Remember that the fruits and vegetables you buy may look clean, but you cannot see bacteria or chemicals. In addition to pesticides and herbicides, produce is covered with microorganisms from soil, fungi, dust, and bacteria-causing germs. Bacteria such as Listeria, Salmonella and E. Coli may all be coating your fruits and vegetables. Wax and other chemicals used in the processing and shipping of produce also leave residues. Further, think of all the hands that touched the produce: the workers that picked it, the packing and shipping process, workers stacking it at the store, shoppers, and you. Did everyone wash their hands?

Food-borne illnesses can come from contaminated produce. Salmonella outbreaks have been linked with alfalfa and other sprouts. According to the United Fresh Produce Association, from 1996 to 2006, seventy-two food borne illness outbreaks were reported and associated with the consumption of fresh produce. Of these produce related outbreaks, 25 percent were blamed on fresh-cut produce (i.e., minimally processed and altered by peeling, slicing, chopping, coring, etc.). Fruits and vegetables are often eaten raw without cooking to kill bacteria; thus, they are possible sources of food-borne illness.

The U.S. Food and Drug Administration (FDA) recommends that all produce be thoroughly washed before eating — including produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer’s market. Important note: washing produce only removes dirt and chemicals from the surface of the produce. Many studies show that pesticides can actually seep into the flesh.

Washing Methods: Water vs. Produce Wash?
The FDA recommends washing fruits and vegetables under running water just before eating, cutting, or cooking. Even if you plan to peel the produce before eating, it is still important to wash it first to avoid transfer (by hand or knife) of bacteria and pesticides to the inside of the fruit or vegetable. While washing with water, the FDA recommends scrubbing firm produce, such as apples, potatoes, melons, and cucumbers, with a clean produce brush and drying produce with a clean cloth towel or paper towel to further reduce bacteria that may be present.

The FDA does not recommend washing fruits and vegetables with soap, detergent, or commercial produce washes. These products are not approved or labeled by the FDA for use on foods. Further, according to the University of California’s Division of Agriculture and Natural Resources, the effectiveness of commercial produce washes is not currently being regulated.

Meanwhile, manufacturers of sprays and rinses for “washing” fruits and vegetables claim their products remove pesticides and residues. Some claim to do a better job than just water. After being “washed” by the product, companies direct consumers to rinse the produce with water. Ever wonder why? Could there be harmful chemicals in their product? Well, some produce washes contain potassium hydroxide, which is an acute poison to humans and a cancer risk. Overall, while they are generally considered safe, the actual effectiveness of these washes is debated.

Nevertheless, the University of Maine Department of Food Science and Human Nutrition, and Cooperative Extension studied how a water wash compared to three “fruit and veggie” washes. The results of the study showed that a “wash” was just as effective as a distilled water wash.

Also, Cook’s Illustrated magazine did some comparative testing, specifically, cleaning apples and pears in four different ways. The results were as follows: using a scrub brush removed 85 percent of the bacteria — a little more than the water alone. The cleaning method that worked the best was the dilute vinegar rinse. It removed 98 percent of the bacteria. This method works best for smooth skinned fruits and vegetables. For harder-to-clean produce such as broccoli, lettuce, or spinach, the magazine study team found that soaking individual lettuce leaves in the vinegar solution works well (albeit tedious).

Further, researchers at the Institute of Agricultural and Environmental Sciences at Tennessee State University tested dilute vinegar against plain water and a commercial produce wash purchased at a grocery store. The researchers found that water works just as well as the wash.

In sum, if using just water, take these steps to protect you and your family when consuming produce:

• Rinse under running water.
• Use a scrub brush.
• Cut out bruised or damaged areas.
• Dry with a clean cloth or paper towel.

Make Your Own Produce Wash
If you choose to wash produce with more than water, here are some “recipes” taken from several resources that you can cheaply make at home:

• In a spray bottle, mix one tablespoon of freshly squeezed lemon juice, 2 tablespoons vinegar, and 1 cup water. Shake well and spray on produce; rinse well.
• In a spray bottle mix two cups of water with two tablespoons of vinegar. Spray produce with the mixture, rub clean, and rinse with water.
• Clean your kitchen sink. Fill your kitchen sink with cold water and add in a quarter of a cup of three percent hydrogen peroxide. Place produce in the sink and wash thoroughly. Rinse with water.
• In a spray bottle mix together three cups of water, two tablespoons of baking soda, and three tablespoons of either white distilled vinegar or apple cider vinegar. Spray the mix on produce, clean it thoroughly, and rinse with water.

Ultimately, with producing-washing, it is your preference. If you choose to purchase produce washes, be sure to buy one that is all natural and made from food-grade ingredients such as citrus, corn, and coconut extracts. However, plain old water goes a long way in reducing your family’s exposure to pesticides, bacteria, and other chemicals (and saves you money). Plus, why take a chance of adding more chemicals into something you’re eating?

For related Real Mama Articles, see:
A Common Sense Approach to Eating Organic Produce
Seasonal, Sustainable, Responsible

Information used in this article was found at the following sources, which you can visit if you want to find out more about this topic:

(http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/index.html, Harvard University School of Public Health, “The Nutrition Source Vegetables and Fruits,” last accessed September 28, 2010.)

(http://www.get-healthy-enjoy-life.com/green-cleaners.html, get-healthy-enjoy-life.com, “Compare Green Cleaners to the Hazards of Chemical-Laden Cleaning Products,” last accessed September 28, 2010.)

(http://www.thekitchn.com/thekitchn/cleaning/whats-the-deal-with-fruit-and-vegetable-wash–118406, The Kitchn, “What’s the Deal with Fruit and Vegetable Wash?” by Emily Ho, June 2, 2010.)

(http://www.versatilevinegar.org/usesandtips.html, The Vinegar Institute, “Household Hints,” last accessed September 29, 2010.)

(http://www.associatedcontent.com/article/2646039/how_to_make_your_own_homemade_fruit.html?cat=22, “Associate Content by Yahoo,” by: Stephanie Raney, February 1, 2010.)

(http://nutrition.about.com/od/ahealthykitchen/a/washveggies.htm, About.com, “Wash Fruits and Vegetables,” by Shereen Jegtvig, September 18, 2008.)

(http://www.fsis.usda.gov/factsheets/Does_Washing_Food_Promote_Food_Safety/index.asp, U.S. Department of Agriculture Food Safety and Inspection Service, “Washing Food: Does it Promote Food Safety?” August 18, 2006.)

(http://www.savvysciencemom.com/2010/02/does-produce-wash-work.html, Savy Science Mom, “Does Produce Wash Work?” February 7, 2010.)

(http://www.ecomall.com/greenshopping/cleanprod.htm, “Are You Taking Harmful Steps to Clean Your Produce?” last accessed September 29, 2010.)

(http://www.diylife.com/2008/04/25/organic-produce-wash-made-with-lemon-and-vinegar/, DIY Life, “Organic Produce Wash Made with Lemon and Vinegar,” by Anna Sattler, April 25, 2008.)

(http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/ProduceandPlanProducts/ucm064458.htm, US Food & Drug Administration, “Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables,” February 2008.”

(http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm114299.htm#prep, U.S. Food and Drug Administration, “Produce Safety – Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices,” April 19, 2010.)

(http://www.unitedfresh.org/, United Fresh Produce Association, a leading trade association committed to driving the growth and success of produce companies and their partners, last accessed September 29, 2010.)

(http://www.umaine.edu/publications/4336e/, University of Maine Department of Food Science and Human Nutrition, and Cooperative Extension, “Food Safety Facts: Best Ways to Wash Fruits and Vegetables,” by Kristi Crowe, Alfred Bushway, and Mahmoud El-Begearmi, University of Maine Department of Food Science and Human Nutrition, and Cooperative Extension, 2004.)

The Quick Facts:

Prior to the massive oil spill disaster in the Gulf of Mexico, most people probably did not think of how much oil they consume.  After watching the “spill cam” showing millions of gallons of oil soiling the Gulf, we should all become aware of our own oil consumption.  Whether you are of the “drill, baby, drill” crowd, or the “spill, baby, spill” crew, we can all take common sense actions to conserve our resources and make wiser choices to reduce the demand and need for oil and its related products and to lessen the impacts on the earth.  (See also Real Mama’s article, “The Oil Spill and a Teachable Moment”)

Products Made from Oil

Oil is all around you.  Well, sort of.  Americans use petroleum (oil), directly or indirectly, for transportation fuel, light, heat, and for the manufacture of consumer products.  Specifically, oil is used for:

• gasoline, motor oil, kerosene, home heating oil, and other fuels
• plastics and synthetic rubber
• asphalt
• liquids & solvents such as paint, paint thinners, lacquers, floor cleaners, hair spray, printing inks
• petroleum (or paraffin) wax used in candy making, packaging, candles, crayons, matches, and polishes
• petroleum jelly in medical products, toiletries, and cosmetics
• synthetic fibers like polyester
• fertilizers, pesticides
• generation of electricity
• transportation of products to market.

According to the Energy Information Administration of the U.S. Department of Energy, fuel products account for nearly 9 of every 10 barrels of oil used in the United States.  Also, oil accounts for about 40 percent of all energy consumed in the United States.

Gasoline for our cars and trucks is the largest single use of oil.  Passenger cars use more than 40 percent of the oil consumed in America.  Since 1981, the number of cars and trucks registered for the road has increased by about 75% to 248.7 million vehicles.  The number of miles Americans drive has almost doubled since 1981.

It is projected that oil consumption in the United States will increase by 1.2 percent annually, reaching 24.7 million barrels per day by the year 2020.  This increase in demand will put pressure on our resources and continue our addiction to fossil fuels.

Tips to Reduce Your Use of Oil

A national survey and report released by the Consumer Federation of America (CFA) show that, even before the Gulf oil spill and Congressional hearings, Americans strongly supported reduced oil consumption and tougher fuel economy standards.  What people do not know is how to accomplish this task, and it can be quite simple.

First, we must know what products are made from oil (see previous list).  Then, we can change our behavior, even in the smallest ways, to reduce the demand and extraction of oil from our lands and waters.  What follows are some ideas; some require more effort than others, but they all will help in reducing oil consumption and the need to drill more, further, and deeper.

On the Road

• drive less (combine trips), carpool, or use public transit
• live closer to work or school
• buy the most fuel-efficient vehicle that meets your needs, including hybrid vehicles
• buy fuel-efficient replacement tires for your vehicle
• check your tires for correct pressure
• obey the speed limit
• turn off the car/truck engine while waiting in line
• keep cars tuned and use fuel-efficient engine oil (marked with an “Energy Conserving” label by the American Petroleum Institute)

At Home or Work

• lower the thermostat
• turn off lights when not in use
• buy energy-efficient appliances
• hang laundry outside to dry
• grow your own vegetables (without using pesticides and fertilizers)
• use water-based latex paints and inks
• use glass, ceramic, metal, and cloth containers instead of plastic
• Consider alternative forms of energy for your home (i.e., solar, geothermal, wind)
• walk or bike to do your errands
• Weatherize homes that use home heating oil.

At the Store

• buy food in bulk to reduce packaging
• buy vegetables at a local farmer’s market or farm
• buy organic food
• buy products made from bee’s wax or soy-based waxes
• buy drinks that come in glass containers or bring and refill a reusable container (preferably stainless steel)
• stop buying bottled water
• stop using plastic bags
• eat less meat

It’s a lot simpler than you think to reduce your oil consumption.  In the end, it will save resources and money, and help your health and the earth.

Information used in this article was found at the following sources, which you can visit if you want to find out more about this topic:

(http://www.nrdc.org/air/energy/fensec.asp, Natural Resources Defense Council, “Reducing U.S. Oil Dependence – A Real Energy Security Policy,” last accessed June 24, 2010

(http://wskg.typepad.com/everydaythinking/2010/06/reducing-oil-consumption-.html, “Everyday Thinking: Exploring the World of Science and Nature; Reducing Oil Consumption,” by Crystal Sarakas, June 13, 2010.)

(http://online.wsj.com/article/SB122125023848529351.html, “What the U.S. Should Do To Reduce Oil Consumption,” by Joseph White,Wall Street Journal, September 15, 2008.)

(http://admin.consumerfed.org/elements/www.consumerfed.org/File/Gas_Oil_Survey_Oil_Spill_PR_5_18_10.pdf, Consumer Federation of America, May 18, 2010.)

(http://www.eia.doe.gov/pub/oil_gas/petroleum/analysis_publications/petroleum_profile_1999/profile99v8.pdf, Energy Information Administration, US Department of Energy, “Petroleum: An Energy Profile,” 1999.)

(http://www.stonyrunfriends.org/Committees/UnityNature/Petroleum.html, “What We Can Do To Reduce Petroleum Use,” Baltimore Monthly Meeting of Friends, Stony Run, last accessed June 24, 2010.)

More than ever, people are washing their hands with antibacterial soap, which experts say is harmful to our health and to the environment.  More than three-quarters of soaps contain an “antibacterial” or “antimicrobial” ingredient.  These ingredients are also found in cleaning products, laundry detergents, trash bags, and sponges, as well as toothpaste, socks, plastic kitchenware, cutting boards, and even toys.  From 2000 to 2006, about 1,500 new antibacterial consumer products were introduced into the marketplace.  However, antibacterial soaps have been found to be no more effective than using regular soap and do more harm than good.

The Problem Chemicals
Two antibacterial chemicals of concern are triclosan (TCS) and triclocarban (TCC).  Triclosan (TCS) is found in antibacterial soaps as well as personal care products, cosmetics, mouthwash, toothpaste, acne treatments, lotions, hand soaps, dish soaps, socks, cutting boards, garbage bags, pesticides, shoe insoles, and basically any product that a manufacturer sees benefits of killing bacteria to reduce odor or increase shelf life.  It is also used as an additive to plastics and sometimes to preserve products, including food.  TCS is marketed under other trademarked names including Microban, Irgasan DP-300, Lexol 300, Ster-Zac, Cloxifenolum, and Biofresh.  As a chemical, TCS structurally resembles dioxin (the Love Canal poison) and has had the attention of toxicologists for years.

Triclocarban (TCC) was relatively unknown and presumed harmless as recently as 2004.  According to Science Daily, TCC is widely used in bar soaps, deodorants, toothpaste, cutting boards and countertops, body washes, cleansing lotions, wipes, detergents, and even baby toys.  TCC-containing products have been marketed broadly in the United States and Europe for more than 45 years; an estimated 1 million pounds of TCC are imported annually for the U.S. market.

Impacts to Your Health
TCS and TCC are concerning toxicologists, health professionals, and some agencies and consumers.  Studies have shown human health effects from use of antibacterial soap and other products.

Triclosan can enter the bloodstream through the skin, mouth, or intestines.  According to the Center for Disease Control and Prevention (CDCP), in 2004, “about three-quarters of adults and children older than six had detectable levels of triclosan” in their bodies.  Recent studies have detected TCS in human blood samples and in 3 of 5 random samples of human breast milk.  TCS was also found in the urine of 61 percent of 90 girls ages 6 to 8 in a study by Mount Sinai School of Medicine.  The Environmental Working Group, a nonprofit organization, led studies that detected TCS in 17 of 21 people tested.

An increasing number of studies show both TCS and TCC are endocrine disrupters, interfering with normal hormone functions in mammals and other animals.  Endocrine disruptors are chemicals that have been “linked in animal studies to a variety of problems, including cancer, reproductive failure, and developmental anomalies.”  According to the National Institute of Environmental Health Sciences, endocrine disruptors may cause reduced fertility in women and men, early puberty in girls, and increases in cancers of the breast, ovaries, and prostate.

Further, researchers at Virginia Tech University discovered that the use of antimicrobial soaps and other products may be directly exposing consumers to significant quantities of chloroform, a chemical classified by the U.S. Environmental Protection Agency (EPA) as a probable human carcinogen (cancer-causing).  The research shows that when TCS reacts with chlorine in tap water, chloroform is produced, exposing people to chloroform levels 40 percent higher than that found in tap water.  It is possible that the chloroform could be absorbed through skin or inhaled.  Most household water contains chlorine from disinfection at water treatment plants.  Children are at the greatest risk, as they tend to swallow their TCS or TCC-containing toothpaste (and resulting chloroform) more while brushing their teeth.

In addition, dermatologists blame the overuse of antibacterial soap for the spread of certain skin diseases.  The components of the antibacterial soaps wipe away more bacteria and tend to be harsh on skin.  People use the antibacterial soaps, which dries the skin and can lead to open sores.

TCS and TCC may also become suspects in the search for causes of autism.  Studies are being done to assess how TCS may affect the brain.  Some people may carry a mutated gene that makes it easier for triclosan to attach to their cells. That could make them more vulnerable to any effects triclosan may cause.  As such, triclosan is a prime target for research into environmental factors that might cause autism.

While antibacterial products are safe for most people, in general, other research does show that “there may be sensitive periods in development when these compounds could have a very subtle detrimental effect.”  Specifically, the chemicals are most likely to do harm during pregnancy, early childhood, and adolescence.

Besides resistance, the antibacterial craze has another potential consequence.  Reports have found a correlation between too much hygiene and increased allergies.  Studies reveal an increased frequency of allergies, cases of asthma, and eczema in persons who have been raised in an environment overly protective against bacteria and germs.

Also, some experts suspect widespread use of antibacterial products may help turn some dangerous germs into “superbugs” that are resistant to antibiotics.  In studies, TCS promoted the growth of resistant bacteria.

Impacts to the Environment
According to Rolf Halden, PhD, a scientist at Arizona State University, Americans dump more than one million pounds of TCS and TCC into the environment every year from discharges of treated wastewater into surface waters (e.g., oceans, bays, rivers, and lakes).  Halden found that sewage treatment captures only about 50% of the TCS and less than 25% of the TCC that goes down people’s drains.

TCC and TCS are being detected in our nation’s waterways, persist in the environment, and accumulate in the tissues and organs of animals.  TCC is one of today’s top ten chemicals most frequently found in the environment and in U.S. drinking water resources.  TCS has been detected in 60 percent of the U.S. water resources investigated.

In waterways, antibacterial soap chemicals significantly affect algae growth and have been shown to alter the development of fish.  TCS accumulates in the gills of fish and makes algae inedible to other species, which disrupts the entire ecosystem.  Researchers found TCS in the blood of bottlenose dolphins in South Carolina and Florida waterways.

Also, when TCS gets exposed to sunlight, it rapidly degrades into dioxins.  Dioxins are potent toxins classified by EPA as cancer-causing.

TCC and TCS survive wastewater treatment and ends-up in our surface water as well as in municipal sludge, a byproduct of wastewater treatment.  This sludge is regularly applied to U.S. crop fields as a fertilizer, potentially threatening our food sources.  According to Johns Hopkins University research, every year, an estimated 200 tons of TCC and TCS are applied to agricultural lands nationwide.

Actions Against Antibacterials
Some agencies, professional associations, as well as nonprofit organizations, are taking action.  In 2000, the American Medical Association (AMA) officially opposed adding antimicrobials to consumer products.  The AMA has repeatedly urged the US Food and Drug Administration (FDA) to better regulate these chemicals, advising that they should be avoided “until the data emerge to show antimicrobials in consumer products are effective at preventing infection.”  The CDCP periodically monitors levels of TCS, the most common antibacterial agent, in randomly selected Americans.

Currently, FDA and EPA are examining antibacterial soap’s impacts on human and environmental health.  A 2005 FDA advisory committee found no benefit to antibacterial over regular soap, but potential risks.  EPA has said it will formally review TCS in 2013 — ten years earlier than previously planned!  The U.S. Food and Drug Administration and the European Union currently regulate triclosan, and EPA classifies this substance as a probable human carcinogen.

A petition filed by the nonprofit organizations Beyond Pesticides and Food and Water Watch (with support from dozens of other groups), argues that TCS should not be approved for use in consumer products.  The groups claim that the science used to create existing TCS regulations, as well as the regulations themselves, are outdated.

Healthier Options & Solutions
A team of researchers found that washing hands with an antibacterial soap was “no more effective in preventing infectious illness than plain soap.”  In a single study, people who used antibacterial soap did have fewer bacteria on their hands, but only if they washed for 30 seconds, 18 times a day, for five days straight!

Researchers simply recommend using regular soap, which kills 90% of bacteria and leaves little impact on the environment.  Experts do say there antibacterial soaps do prevent illness in health care settings where patients are more vulnerable to germs (but, keep in mind that antibacterial ingredients in hospital-strength soaps are up to 10 times the concentration of store-bought soap).

Here are some recommendations and points to remember:
• Antibacterial products are only effective in killing bacteria. They do not prevent the spread of viral infections, which are responsible for a large percentage of contagious diseases such as the flu and colds.
• Aim to be clean, not germ-free. You can’t conquer all bacteria, nor should you.  As one researcher says, “Bacteria are everywhere, and most bacteria are not harmful.”
• Frequently wash and rub hands together vigorously for 20 seconds. Rinse thoroughly. Dry hands well and launder hand towels often in hot water.
• Shop for environmentally friendly cleaners that do not contain triclosan or triclocarbon (e.g., Bon Ami; Baking soda, vinegar and water; for alternatives for toothpaste and cosmetics, consult the Safe Cosmetics Data Base).  .  Read product labels; do not buy ones with the words “antibacterial,” “kills germs,” or “triclosan.”  Also, skip these ingredients: chlorine, lye, glycol ethers, and ammonia.
• Disinfect objects that come into contact with raw meat, fish, or eggs, such as cutting boards and utensils.  Use a dishwasher and be sure it reaches 171 degrees F.  Use environmentally friendly cleaners in stores or make your own by using white vinegar followed by 3% hydrogen peroxide.
• Disinfect sponges and rags: Microwave for 30 seconds on high power if dry, longer if wet — sponges for one minute, and rags for three minutes.
• Clean bathrooms and kitchen hard surfaces. Use borax, which is also effective on mildew, especially combined with vinegar.  You can make a cleaning solution by adding 1/2 cup of each to a gallon of water.  Hydrogen peroxide will reduce microorganisms on surfaces.

Essentially, it is up to consumers to make the choice to wipe-out the use of antibacterial soap and products for you and your family’s health, and the environment.

For other related Real Mama Articles, see:
Skin Deep: Chemicals in Personal Care Products and Cosmetics Pose Health Risks
Pharmaceuticals in the Environment
Greening Your Spring Cleaning
Safe Sunscreen for Kids
Safe Bug Spray for Kids
Toy Recalls: All I Want for the Holidays is a Non-Toxic, Safe Toy

Information used in this article was found at the following sources, which you can visit if you want to find out more about this topic:
(http://www.sciencedaily.com/releases/2008/05/080516100942.htm, Arizona State University, “Fate Of Personal Care Products Linked To Environmental Pollution And Human Health Concerns.”  ScienceDaily May 1, 2008.  Last accessed January 10, 2010.)

(http://www.sciencedaily.com/releases/2005/01/050122145639.htm, Johns Hopkins Bloomberg School of Public Health, “Anti-Bacterial Additive Widespread In U.S. Waterways.”  ScienceDaily January 24, 2005.  Last accessed January 10, 2010.)

(http://www.sciencedaily.com/releases/2007/08/070815173055.htm, University of Michigan, “Plain Soap As Effective As Antibacterial But Without The Risk.”  ScienceDaily August 16, 2007, last accessed January 10, 2010.)

(http://www.sciencedaily.com/releases/2007/12/071207150713.htm, University of California – Davis, “Antibacterial Chemical Disrupts Hormone Activities, Study Finds.”  ScienceDaily December 8, 2007.  Last accessed January 10, 2010.)

(http://www.sciencedaily.com/releases/2005/04/050415113734.htm, Virginia Tech, “Being Too Clean Could Be Hazardous To Your Health And The Environment.”  ScienceDaily April 15, 2005.  Last accessed January 10, 2010.)

(http://www.commondreams.org/headlines06/0510-07.htm, “Threat Seen From Antibacterial Soap Chemicals,” Los Angeles Times, by Marla Cone, May 10, 2006).

(http://www.newswise.com/articles/view/503928/?sc=wire, “Don’t Wash Your Hands Without Reading This: Avoid Antibacterial Soaps,” Saint Louis University Medical Center, March 29, 2004.)

(http://www.nurseweek.com/features/98-10/soap.html, “Wash Out: Could antibacterial soaps create new bacterial strains?” by Mary Ann Hellinghausen, October 1, 1998.  Last accessed January 10, 2010.)

(http://www.motherearthnews.com/Natural-Health/2006-10-01/Why-You-Dont-Need-Antibacterial-Soap.aspx, “Why you don’t need antibacterial soap,” Mother Earth News, by Tabitha Alterman, October/November 2006.)

(http://www.naturalnews.com/021703_triclosan_soap_antibacterial_soap.html, “Antibacterial soap ingredient triclosan may be harmful to humans,” by David Gutierrez, March 15, 2007.)

(http://www.naturalnews.com/022178_triclosan_toothpaste_bacteria.html, “Toxic chemical triclosan commonly found in anti-bacterial soaps, toothpaste products,” by Mike Adams, October 29, 2007.)

(http://serendip.brynmawr.edu/biology/b103/f01/web3/bond.html, “Can We Get Too Clean?” by Millicent Bond, 2001, last accessed January 10, 2010.)

(http://www.naturalnews.com/021396_soap_water_health.html, “Report: Soap and water as effective as environment-damaging antibacterial cleaners,” by Ben Kage, January 08, 2007, last accessed January 10, 2010.)

(http://www.naturalnews.com/026110_soap_chemicals_clay.html, “The Benefits of Using Real, Natural Soap,” by Cheryl McCoy, April 24, 2009, last accessed January 10, 2010.)

(http://www.webmd.com/health-ehome-9/antibacterial-soap-cleaners, “Antibacterial Soap: Do You Need It to Keep Your Home Clean?” by Matthew Hoffman, MD, WebMD, last accessed January 11, 2010.)

(http://www.kqed.org/quest/blog/2009/09/02/anti-bacterial-soap-is-the-medicine-worse-than-the-cure/, “Antibacterial Soap: Is the Medicine Worse than the Cure?” Quest, September 2nd, 2009, last accessed January 11, 2010.)

(http://www.thedailygreen.com/environmental-news/latest/anti-bacterial-soap-triclosan-47071501, “Antibacterial Soap: An Imminent Threat to Human Health and the Environment?” by Dan Shapley, The Daily Green, July 15, 2009, last accessed January 11, 2010.)

(http://www.thedailygreen.com/living-green/blogs/green-products-services/antibacterial-soap-55073001, “Seven Alternatives to Antibacterial Soap,” by Diane MacEachern, The Daily Green, July 30, 2008, last accessed January 11, 2010.)

(http://www.ewg.org/node/21840, “Water pollution caused by cosmetic chemicals, cleaning supplies and plastics: Triclosan.”  Environmental Working Group, 2007-2009, last accessed January 11, 2010.)

(http://www.medicinenet.com/script/main/art.asp?articlekey=89871, “Safety of Antibacterial Soap Debated,” by Martin Downs, May 29, 2008, last accessed January 11, 2010.)

(http://www.yesmagazine.org/issues/go-local/yes-but-how, “YES! But How?  Cold Remedies” by Catherine Bailey, Sarah Kuck, November 20, 2006, last accessed January 11, 2010.).

(http://www.naturalchildmagazine.com/news/case_against_antibacterial_soap.htm, “When Clean Isn’t Always So Clean: The Case Against Antibacterial Soap,” by Wendy Priesnitz, 2009, last accessed January 11, 2010.)

(http://www.cdc.gov/ncidod/eid/vol7no3_supp/levy.htm, “Antibacterial Household Products: Cause for Concern,” by Stuart B. Levy, Tufts University School of Medicine, Boston, Massachusetts, USA, June 2001, last accessed January 11, 2010.)

(http://hubpages.com/hub/3-reasons-to-avoid-antibacterial-soap, “3 Reasons to Avoid Antibacterial Soaps and Products,” last accessed January 11, 2010.)

(http://www.easy-immune-health.com/triclosan.html, “Is Triclosan In Antibacterial Soap Making You Sick?” 2008, last accessed January 11, 2010.)

(http://www.beyondpesticides.org/documents/triclosan.petition.fda.7-14.pdf, “Amended Citizen Petition to the United States Department of Health and Human Services, Food and Drug Administration,” last accessed January 11, 2010.)

(http://www.epa.gov/oppsrrd1/REDs/factsheets/triclosan_fs.htm, “Reregistration Eligibility Decision and Risk Assessment for the Pesticidal Uses of Triclosan,” United States Environmental Protection Agency, October 2008, last accessed January 18, 2010.)

The Quick Facts: We all know that eating fish is important for our health. However, when faced with the labels, claims, and prices at the seafood counter it is hard to know what to choose. Practical tips include: Choose fish that is healthy and sustainable, usually wild-caught (but not always); Avoid farm-raised finfish, especially salmon; Look for certified seafood; Buy local or domestic; Eat a variety of fish; Choose high-quality fresh or flash-frozen fish; Ask questions.

We all know that eating fish is important for our health. However, when faced with the labels, claims, and prices at the seafood counter it is hard to know what to choose.

To help parents and caregivers understand the pros and cons of seafood choices, we have broken down some of the seafood choices available and provided practical thoughts to help guide parents and caregivers in making the right seafood choices for their family.

Federal Labeling of Seafood
Since 2005, the U.S. Department of Agriculture (USDA) has required seafood to carry labels that identify the Country Of Origin and if it was farm-raised or wild-caught. However, the USDA labeling program exempts “processed seafood,” leaving 50% of seafood sold in U.S. without such labels, and wholesale markets, leaving 90% of fish sold from fish sellers without such labels. As with many federal programs, there is a lack of enforcement with inconsequential fines.

Farm-raised Fish
Farm-raised fish, also referred to as “aquaculture” or “ocean-raised,” are fish raised in pens in the ocean or ponds, depending on the species. In this system, fish are confined to pens so they are not able to swim around due to their large numbers, may be more prone to disease due to their close proximity to each other, and are fed antibiotics to ward off such disease. If the fish do escape the penned area, they compete for available food and habitat with wild fish, inbreed with wild fish thereby changing the genetic makeup of wild stocks, and infect wild fish with pathogens or parasites.

In terms of environmental impact, farm-raised fish pollute and degrade water quality in the immediate area of the pen due to the large amount of waste (fecal) matter and uneaten food, as well as the pesticides, antibiotics and other additives used to promote growth or provide color to the fish (i.e., in the wild, salmon absorb carotenoids from eating pink krill. On the aquafarm, their rich pink hue is supplied by canthaxanthin, a manufactured synthetic pigment).

In addition, eating farm-raised fish actually increases the pressure on wild stocks. This is counterintuitive but it takes between two and three pounds of wild fish to produce one pound of farmed fish such as salmon. So pressure on wild forage fish used to make fishmeal (such as anchovies, herring, and menhaden) is increased, placing stress on other parts of the marine food web that depend on these wild fish for food.

Wild-Caught
For seafood choices that are both healthy for your family and for the planet, choose wild-caught fish over farmed-raised most of the time. Wild fish are often associated with fewer health risks for consumers than most farm-raised fish because they are not grown in large crowded cages necessitating the use of antibiotics or additives.

Although eating wild fish is generally better for your health, depending on the fishery, it might not be better for the environment. Eating wild fish from some populations may result in environmental damage because their stocks are at low levels due to poor management or the lack of appropriate fishing restrictions to catch them. In addition, some wild-caught species may contain higher levels of mercury (see Real Mama’s article “Tuna Fish: Is it Mercury in a Can?”).

At the Store
Choose fish that is healthy and sustainable, usually wild-caught (but not always). Although wild fish have fewer health risks, depending on the fishery, they may contain higher levels of mercury or may be mismanaged resulting in environmental damage. Consult the list http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_NationalGuide.pdf for information about the health of various fisheries as well as fish that may contain higher levels of mercury.

Avoid farm-raised finfish, especially salmon. Due to the issues discussed above, these fish may have more health risks associated with them. Plus they are often run by large businesses that are impacting independent fishermen and local fishing communities.

Look for certified seafood. Fishery certification programs exist in conjunction with the Marine Stewardship Council that work with fisheries, seafood companies, scientists, conservation groups and the public to promote the best environmental choice in seafood and label those fish that are being harvested in a sustainable way.

Buy local or domestic. As with food on land, the shorter the distance food travels to get to your table, the less fuel is used to get it to you. U.S. seafood has to comply with U.S. safety, environmental, and labor standards and it may help the U.S. economy to buy domestic.

Eat a variety of fish. To limit exposure to possible seafood contaminants and reduce pressure on popular choices of wild fish, do not stick to just one type of seafood. In addition, kids eating a variety of fish expose them to different flavors, textures, etc. For example, my daughter recently decided that she has “out-grown” shrimp but she still likes salmon.

Choose high-quality fresh or flash-frozen fish. Fresh is best, of course, but do not discount flash-frozen fish.

Ask questions. I often get a funny look from the server when I ask about the origin of fish at a restaurant but at those restaurants who know, or who take the time to find out, I have had some of my best dining experiences since they are interested in pleasing the consumer.

Information used in this article was found at the following sources, which you can visit if you want to find out more about this topic:

http://www.fwwatch.org/fish/seafood/labeling (Food & Water Watch is a non-profit organization working with grassroots organizations around the world to create an economically and environmentally viable future)

http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx (Factsheet from the Monterey Bay Aquarium recommending which seafood to buy or avoid, helping consumers and businesses become advocates for ocean-friendly seafood)

http://www.msc.org/ (The MSC’s fishery certification program and seafood ecolabel recognize and reward sustainable fishing. MSC is a global organization working with fisheries, seafood companies, scientists, conservation groups and the public to promote the best environmental choice in seafood)
http://www.pewtrusts.org/news_room_detail.aspx?id=23586 (Pew Charitable Trust organization partners with a diverse range of donors, public and private organizations and concerned citizens who share their commitment to fact-based solutions and goal-driven investments to improve society, 2005 Trust Op-Ed piece)

When heading to the faucet in our homes, most of us unthinkingly expect water to flow. While recent water conservation efforts are taking hold or are sometimes mandated, most of us still take water for granted and do not think whether there is enough to go around. According to experts, global climate change is expected to further impact water resources, making awareness of and decisions on water use critical. If you think you will not be impacted, you might want to think again …and take action.

Availability of Water
According to the United States Environmental Protection Agency (USEPA), water covers approximately 70 percent of the Earth’s surface, but less than one percent of that is available for human use. This small amount of water must be shared globally for agricultural, domestic, commercial, industrial, and environmental needs. Despite this small available amount, worldwide water consumption has tripled in the last 50 years.

Of course, timing, location, and reliability determine the potential value of water supplies. In addition, water quality affects the availability and use of the water. According to Marq de Villiers, author of the 2001 book Water Wars, there is enough water for every person on the planet. However, de Villiers says it is often in the wrong place at the wrong time and in the wrong amounts.

Water Pressures
While you likely do not think twice about getting water from the kitchen sink, one billion people do not have enough clean water to drink worldwide, and at least 2 billion people cannot rely on adequate water to drink, clean, and eat. Lack of water is blamed for many of the world’s most distressing crises: millions of deaths each year from disease, and malnutrition, chronic hunger — keeping children away from schools which offer hope of a better life.

These shortages might not be as far away from your kitchen as you might think. In the last five years, nearly every region of the United States has experienced water shortages. According to the U.S. government, at least 36 states are anticipating local, regional, or statewide water shortages by 2013, even under non-drought conditions. These shortages can be attributed a combination of rising temperatures, changes in precipitation, population growth, urban sprawl, waste and excess.

According to Sustain Lane, without steady supplies of fresh, drinkable water, our modern cities would quickly become unsanitary, disease-stricken, and less populated. In 2008, Sustain Lane measured cities’ water supplies. Of the 50 U.S. cities that were studied and ranked, the cities with the most endangered water supplies were Los Angels, CA; Tucson, AZ; Mesa, AZ; Phoenix, AZ; and Las Vegas, NV. Tied for first place for solid supplies of water are the Great Lakes cities of Chicago, Cleveland and Milwaukee, followed by Detroit and New Orleans. Lawn-watering sunbelt cities fared worse than east coast cities where few residents even have a lawn, much less water one.

Impacts on Water Supply from Climate Change
Besides mounting pressures from population, demand, and misuse, research suggests that certain aspects of our water resources are very sensitive to both climate change and to how we choose to manage our complex water systems. According to the Pacific Institute, a nonpartisan research institute, the scientific evidence that humans are changing the climate is increasingly compelling, and impacts, including those to water resources, now seem unavoidable. The Intergovernmental Panel on Climate Change, a United Nations network of scientists, said this year that by 2050 up to 2 billion people worldwide could be facing major water shortages.

Plants, animals, natural and managed ecosystems, and human settlements are sensitive to variations in the storage, flow, and quality of water at the land surface. These, in turn, are sensitive to climate change. Many changes in climates that will impact water resources and supplies are expected and some have already been observed, including: increasing temperatures, change in precipitation (both timing and intensity), change in frequency and duration of droughts, increase in sea level pushing saltwater inland to mix with and alter freshwater resources, changes in patterns and timing of regional precipitation (affecting snow pack and timing of snowmelt) and change in species distribution and ranges. All of the physical and ecological impacts of climate change will also cause social and economic costs and benefits.

There are some thoughts on the additional impacts of climate change on water impacts ≠ such as on human health (including disease), agriculture, forests, and coastal areas. However, researchers say more work needs to be done to assess impacts and to plan to reduce risks or adapt to changes to water resources. Overall, researchers point out that current laws and policies affecting water use, management, and development are often contradictory, inefficient, or not flexible to changing conditions.

What to Do Now: Help Conserve & Protect
Whether water is plentiful in one area and scarce in another, the message is timely and clear ≠ individuals, families, businesses, and all levels of government have the responsibility and ability to decrease per-person water use, which can help prepare for whatever water crisis lies ahead, short or long-term. Mounting pressures and misuse have called into question the reliability and availability of water supplies in the future. We need to increase awareness of people of all ages and provide appropriate incentives to conserve and protect water resources.

Families and individuals can help conserve and protect water supplies to secure water for now and the future. Starting at home, here are some actions to reduce per-person water consumption:

• take quick showers over baths (including children — switch them to showers as soon as possible)
• turn off the water while brushing teeth or shaving
• collect rain water and use it for indoor and outdoor plants
• organize a water conservation awareness day in your neighborhood
• replace water-guzzling gadgets with more efficient ones (i.e., water saving shower-head or toilet)

For more water conservation tips, see Real Mama’s article, “At Home Water Conservation.”

For other related Real Mama Articles, see:

Water Use and Conservation: Are We Water Wasters?
Water Worry: Is Your Tap Water Safe?
What is the Message in a Bottle (of Water)?
What’s Hot in 2007? The Earth
Solutions to Global Warming for the Reasonable Family

Information used in this article was found at the following sources, which you can visit if you want to find out more about this topic:

http://cfpub.epa.gov/safewater/sourcewater/ (US Environmental Protection Agency, “Source Water Protection”)

http://www.epa.gov/safewater/dwinfo/nj.htm (US Environmental Protection Agency, “New Jersey Drinking Water”)

http://www.sustainlane.com/us-city-rankings/categories/water-supply (Sustain Lane — People-Powered Sustainability Guide, 2008 US City Rankings, Water Supply)

http://www.guardian.co.uk/environment/2008/nov/02/water (The Observer, “Is Water the New Oil?” by Juliette Jowit, November 2, 2008; provides information and tips on reducing your water footprint)

http://www.pacinst.org/reports/national_assessment/natl_assessment_water.pdf (“Water: The Potential Consequences of Climate Variability and Change for the Water Resources of the United States,” The Report of the Water Sector Assessment Team of the National Assessment of the Potential Consequences of
Climate Variability and Change, by Peter H. Gleick, Pacific Institute for Studies in Development, Environment, and Security, September 2000)

http://www.gcrio.org/CONSEQUENCES/spring95/Water.html (“America’s Water Supply: Status and Prospects for the Future,” by Kenneth D. Frederick, Consequences, Vol. 1, No. 1, Spring 1995)

http://www.purdue.edu/envirosoft/groundwater/src/supply.htm (Groundwater Primer, US Environmental Protection Agency Region 2 and Purdue University, May 8, 1998)

http://www.msnbc.msn.com/id/21494919/ (“Crisis Feared as U.S. water supplies dry up,” Associated Press, October 27, 2007)

http://www.alternet.org/water/81301/?page=entire (“The U.S. Nears the Limits of Its Water Supplies,” by Shiney Varghese, April 8, 2008).

http://www.epa.gov/WaterSense/pubs/supply.htm (US Environmental Protection Agency, “Water Supply and Use in the United States,” WaterSense program)

http://cals.arizona.edu/azwater/awr/septoct08/d3e32d12-7f00-0101-0097-9f67a5fe336e.html (“Needed: US Water Commission to Find Ways to Increase Water Supply,” Robert S. Lynch, Arizona Water Resource, September-October 2008, Volume 17, Number 1)