Chemicals in Food
Foods can contain many harmful substances, including pesticides, unhealthy additives or contaminants. EWG is working to reduce the threat of toxic chemicals in food.
A new study published in the British Journal of Nutrition found that organic crops have higher concentrations of antioxidants, lower levels of cadmium and nitrates and fewer pesticide residues than non-organic crops.Read More
New seafood consumption guidelines announced today by the federal Food and Drug Administration could put at risk the health of young children and pregnant and nursing women, according to Environmental Working Group senior analyst Sonya Lunder.
The Environmental Protection Agency appears poised to approve Dow Chemical’s bid to market a new toxic weed killer based on an agency analysis that failed to consider its danger to children’s health, as federal law requires.Read More
EPA’s Risk Assessment is Too Flawed to Proceed - Comments from Environmental Working Group on the EPA’s Proposed Decision to Register EnlistTM Herbicide Containing 2,4-D and GlyphosateRead More
A fight is brewing over Dow’s Enlist Duo, an extraordinarily potent weed-killer designed to kill the new generation of so-called “superweeds” that have mutated to withstand blasts of Monsanto’s popular weed-killer RoundUp.Read More
Environmental Working Group Executive Director Heather White said today that the Coca-Cola Company has made a responsible decision to stop using brominated vegetable oil, or BVO, as an ingredient in Powerade, its line of sports drinks.Read More
In a report released earlier this week, the World Health Organization warned that excessive use of antimicrobials, including in livestock, has generated worldwide drug resistance that threatens a “post-antibiotic era” when infections caused by bacteria, parasites, viruses and fungi can no longer be treated.Read More
EWG charged today that the U.S. Environmental Protection Agency has failed to tell Americans – as required under federal law - tthat they have a right to know about the risks of pesticide exposure and ways they can reduce pesticides in their diets. Because the EPA has not complied in full with the Congressional mandate, for more than a decade EWG has stepped in to fill the void by publishing its (2014) Shopper’s Guide to Pesticides in Produce. EWG aims to help people eat healthy and reduce their exposure to pesticides in produce.Read More
The corn shoppers find on supermarket aisles and at farm stands is called “sweet corn” because it contains more sugar than its ancestor, field corn. People eat sweet corn fresh on or off the cob, frozen or canned.Read More
Bananas are Americans' favorite fruit. The average American eats 10 pounds of the sweet yellow fruit yearly, according to the U.S. Department of Agriculture (USDA 2012a). In 2012, the U.S. imported 9,589 million pounds of bananas, more than 95 percent of them grown in five tropical Latin American nations (USDA 2013).Read More
Those pyramids of apples in the produce section of supermarkets year-round may look fresh, but sometimes they’re not. Apples are harvested once a year, in the autumn. Growers apply a mixture of chemicals and a waxy coating to apples to protect the fruit during cold storage, which can last as long as a year.Read More
A new study led by scientists from the Arctic University of Norway has detected “extreme levels” of Roundup, the agricultural herbicide manufactured by Monsanto, in genetically engineered soy.Read More
In the ensuing furor other producers of commercial baked goods said they too were abandoning ADA.Read More
The long-overdue changes to the Nutrition Facts label announced today by First Lady Michelle Obama would improve Americans’ diets and promote healthier eating, Environmental Working Group said in a statement.Read More
The controversial “yoga mat” chemical that Vani Hari, creator of FoodBabe.com, campaigned to remove from Subway sandwich bread has turned up in nearly 500 items and more than 130 brands of bread, stuffing, pre-made sandwiches and snacks, according to an analysis by the Environmental Working Group.Read More
If you’ve planked on a yoga mat, slipped on flip-flops, extracted a cell phone from protective padding or lined an attic with foam insulation, chances are you’ve had a brush with an industrial chemical called azodicarbonamide, nicknamed ADA. In the plastics industry, ADA is the “chemical foaming agent” of choice. It is mixed into polymer plastic gel to generate tiny gas bubbles, something like champagne for plastics. The results are materials that are strong, light, spongy and malleable.