Articles examining how environmental exposures influence human biology. Topics include toxins, chemicals, heavy metals, air quality, water quality, and endocrine disrupting compounds.
Key Takeaways Lone Star Tick Tick Bite Risk A lone star tick bite can cause a meat allergy in some people. The allergy is called alpha gal syndrome. It happens when the immune system reacts to a sugar found in most mammals. CDC says alpha gal syndrome can happen after a tick bite, and red … Read more
Key Takeaways Alpha Gal Basics Tick Bite Link Alpha gal syndrome is an allergy to a sugar found in most mammals. The sugar is called galactose alpha 1,3 galactose. Humans do not make this sugar in the same way. A tick bite can train your immune system to treat this sugar as a threat, then … Read more
Key Takeaways Lyme Disease Basics Main Cause Lyme disease is an infection caused by Borrelia bacteria. In the United States, the main germ is Borrelia burgdorferi. Blacklegged ticks spread it after feeding on infected animals, then biting people. CDC describes Lyme disease as a bacterial illness spread through blacklegged tick bites, with fever, rash and … Read more
Key Takeaways Exposure Daily Intake Fluoride is a chemical. Your body does not need it to live. You can get it from tap water, toothpaste, tea and drinks made in fluoridated areas. The dose changes with body size, age, kidney function and how much water a person drinks each day. Water is the biggest concern … Read more
Key Takeaways Higher Risk Picks Lead Glazed Ceramics Lead glazed ceramic cookware sits at the top of the risk list because the hazard is well known and the potential harm is serious. Case reports and community studies have linked lead glazed cookware and food ware with elevated lead exposure and clinical lead toxicity. Exposure can … Read more
Key Takeaways Bromate Basics What is Bromate Bromate is a reactive bromine compound used in some industrial settings and formed as a byproduct during ozone treatment of water. It also has a long history in commercial baking because potassium bromate can strengthen dough and improve loaf volume even when flour quality is poor (1, 2). … Read more