New York, New York -- August 15, 2006. Low-level radiation -- from natural or man-made sources -- is unlikely to pose a threat to human health, according to scientists associated with the American Council on Science and Health (ACSH). In a new publication, "What's the Story? The Health Effects of Low-Level Radiation," ACSH explains the various types of exposure to low-level radiation and the ways in which experts assess their effects on health.
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An August 2, 2006 article by Bonner R. Cohen quotes ACSH's Dr. Elizabeth Whelan in the course of explaining why California doesn't need special mercury-in-tuna warning labels:
A July 19, 2006 article by John Johnston quotes ACSH's Jeff Stier:
"Egged on by the food police, people think they are doing the healthier thing -- and are willing to sacrifice and eat the baked snacks."
The tone in Jeff Stier's voice is filled with the irony at the word "sacrifice."
However, those "sacrifices" are in vain, according to Stier, associate director of the American Council of Science and Health (ACSH).
An October 30, 2006 piece by Eric "SciGuy" Berger notes ACSH's trans fat position:
Trans fats are, indeed, bad for you. But so are a lot of things we eat. Here's a measured report on the scientific evidence from the American Council on Science and Health:
This piece appeared in the New York Sun on December 22, 2005:
New York, New York, January 10, 2007 — At the annual meeting of the Board of Trustees of the American Council on Science and Health (ACSH) two Trustees and 22 distinguished scientific and policy advisors were elected to serve on ACSH’s Board of Trustees and Board of Scientific Advisors, respectively.
February 12, 2007, New York, NY— Does anyone at the Food and Drug Administration (FDA) ever watch the PBS program “The News Hour?” They certainly should—on February 8 the program’s segment on food irradiation gave ample reason for the agency to approve irradiation of produce to kill illness-causing (pathogenic) bacteria.
This report examines the "low-dose hypothesis" the idea that in some instances, low doses of a substance may have adverse effects that do not occur at higher doses.
A December 20, 2006 article by Kara Sissell from Chemical Week notes ACSH's report on BPA:
A December 7, 2006 item by John Sterling on the Genetic Engineering News blog describes their podcast interview with ACSH's Dr. Elizabeth Whelan:
A November 2, 2006 item on the Competitive Enterprise Institute's OpenMarket.org blog plugs Dr. Whelan:
Elizabeth Whelan of ACSH has a great article on National Review Online today about the stupidity of banning trans-fats, as New York City and Chicago have done...
This piece first appeared in the New York Post and was reprinted June 19 by Canada's National Post:
This piece appeared in the Orange County Register.
Rachel Carson, who would have turned 100 today, wrote Silent Spring, the book published in 1962 that started the modern wave of anti-chemical environmental paranoia. Now, even peer-reviewed scientific journals are absent-mindedly repeating her brand of scare-claims.
This letter originally ran in the New York Sun.
I was disappointed with Dr. Edward Wu's characterization of the risks posed by the tuberculosis patient Andrew Speaker, and the doctor's lack of empathy for an American citizen who simply wanted to get home for treatment [Oped, "Treating Tuberculosis," June 7, 2007].
This piece from our blog, HealthFactsAndFears, was reprinted January 21, 2007 in the Boca Raton News:
A March 27, 2007 article posted on the Connecticut Commentary blog and elsewhere quoted ACSH's Dr. Elizabeth Whelan:
"Consumer-oriented magazines best ones for nutrition advice," says American Council on Science and Health.
New York, New York -- May 25, 2007. Summer is a time for outdoor fun -- swimming, hiking, picnics and more. But unfortunately, it can also bring beestings, sunburn, boating accidents and an increased risk of food poisoning.
An overwhelming body of scientific data indicates that irradiated food is safe, nutritious, and wholesome. Health authorities worldwide, including leading national and international scientific organizations, have based their approvals of food irradiation on the results of sound scientific research.
Irradiation increases the safety profile and the availability of a variety of foods. The safety of food irradiation has been studied more extensively than that of any other food preservation process. As is true of other food processes, irradiation can lead to chemical changes in food.
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