#alchemyofthehearth

By: Joseph Castro, LiveScience Contributor Published: 01/16/2013 06:03 PM EST on LiveScience

Scientists have long held that crabs are unable to feel pain because they lack the biology to do so, but behavioral evidence has recently shown otherwise. Now, new research further supports the hypothesis that crabs feel pain by showing that crabs given a mild shock will take steps to avoid getting shocked in the future.

From humans to fruit flies, numerous species come equipped with nociception, a type of reflex that helps avoid immediate tissue damage. On the other hand, pain, which results in a swift change of behavior to avoid future damage, isn't so widespread. (Research has also shown naked mole rats may be immune to pain.)

In the new study, researchers allowed shore crabs (Carcinus maenas) to choose between one of two dark shelters in a brightly lit tank. One shelter came with a mild shock. After just two trials, crabs that initially chose the shocking shelter began opting for the zapless shelter, suggesting they learned to discriminate between the two options and headed for the less painful one.

"It's almost impossible to prove an animal feels pain, but there are criteria you can look at," said lead researcher Robert Elwood, an animal behaviorist at Queen's University, Belfast, in the U.K. "Here we have another criteria satisfied — if the data are consistent, a body of evidence [showing crabs feel pain] can build up."

Building evidence

Elwood initially set out to see if crabs and other crustacean decapods feel pain after a chef posed him the question around eight years ago. If the invertebrates (animals without backbones) feel pain, he reasoned, their reactions to unpleasant stimuli would be more than the simple reflex of nociception — the experience would change their long-term behavior.

Elwood's first experiment showed that prawns whose antennae were doused with caustic soda vigorously groomed their antennae, as if trying to ameliorate pain. Importantly, this behavior didn't occur if Elwood treated the antennae with an anesthetic first.

Another experiment showed that hermit crabs would leave their shells if given a mild shock. "A naked crab is basically a dead crab — they were trading off avoiding the shock with getting out of the shell," Elwood told LiveScience, adding that many of the crabs moved into new shells if any were available. [The 10 Weirdest Animal Discoveries]

For his new study, Elwood tested 90 shore crabs, which naturally seek dark spaces, to see if they exhibited "avoidance learning" and would discriminate between a dangerous and a safe area. Half of the crabs were shocked upon entering the first chamber of their choice, while the other half were not. For each crab, the jolting chamber stayed the same throughout the 10 trials.

In the second trial, most of the crabs returned to their original shelter; whether they were shocked in the first trial had little effect on their second choice. However, crabs were more likely to change shelter in the third trial if they were shocked in the second trial. And as the trials wore on, crabs that chose incorrectly became more likely to exit the unpleasant chamber, brave the bright arena and hide in the alternate shelter. By the final test, the majority of the crabs chose the nonshock shelter at first go.

Time for change?

The research "provides evidence that supports the issue that crabs — and other crustacean decapods as well — feel pain," Francesca Gherardi, an evolutionary biologist at the University of Florence in Italy who wasn't involved in the study, told LiveScience in an email. "It is avoidance learning that makes the difference."

Animals in pain should quickly learn to avoid the unpleasant stimulus and show long-term changes in behavior, Gherardi noted. More research is needed on decapods' avoidance learning and "discrimination abilities between painful and nonpainful situations," he said.

Elwood said he thinks future research should go in a different direction. Stress often comes with pain, he said, so other experiments could look at changes in crustacean hormones or heart rates due to shock.

Whatever the case, Elwood feels it may be time to reconsider the treatment of decapods in the food industry. "If the evidence for pain in decapods continues to stack up with mammals and birds that already get some protection, then perhaps there should be some nod in that direction for these animals," he said.

Arsenic in Rice: New Report Finds 'Worrisome Levels'

By SERENA MARSHALL (@SerenaMarsh) and JIM AVILA (@JimAvilaABC)

Sept. 19, 2012

A major consumer magazine is warning Americans to limit how much rice they eat because of concerns over arsenic.

According to a sobering report released to "Good Morning America" by Consumer Reports magazine this morning, rice eaten just once a day can drive arsenic levels in the human body up 44 percent. Rice eaten twice a day can lead to a 70 percent increase in arsenic.

"We think that consumers ought to take steps to moderate their consumption," said Urvashi Rangan, director of consumer safety and sustainability at Consumer Reports.

Consumer Reports tested many forms of rice for arsenic, from cereal for babies and adults, to brown and white whole grain, pasta and drinks. More than 60 rice and rice products were tested overall, including name brands.

Many contained what the magazine calls "worrisome levels of arsenic"— some products had up to five times higher levels than the arsenic found in oatmeal and one and a half times more than EPA's legal standard for drinking water.

The researchers also found geographical distinctions in arsenic levels, with white rice grown in Arkansas, Louisiana, Missouri, and Texas, containing higher levels than rice samples from other parts of the country. Those four states account for 76 percent of domestic rice produced.

Inorganic arsenic is considered a level one carcinogen, linked to lung and bladder cancer. Today, the FDA will announce it has concerns about rice and arsenic and is studying the issue, but in the meantime recommends a varied diet. Consumer Reports calls for more.

"Foods really shouldn't be any different and as we look at the levels we're finding in these products there needs to be a standard set for these foods already," Rangan said. "We called for that on apple juice in January, we're calling for that again in rice products today" referring to a January investigation of data released by the FDA of arsenic levels in apple and grape juice.

Surprisingly, when it comes to arsenic the less nutritional white rice is better than brown. The carcinogen is most prevalent in the outer layers of the grain and white rice is polished removing some of those layers.

Consumer Reports suggests rice eaters limit themselves to one serving a day, especially for babies. Rinsing and then boiling rice in a 6 to 1 water ratio removes about 30 percent of its arsenic. They also caution that children under the age of 5 should not be given rice drinks as part of their daily diet.

"We're not saying never do that," Michael Hansen, senior scientist on the Consumer Reports study said. "We're saying it should be very infrequent."

Although no products were named in the report, Nestle, the parent company of Gerber, said in an unsolicited statement to ABC News "all Gerber products are safe to consume, including Gerber rice cereal and Gerber SmartNourish organic brown rice cereal." They added that although they monitor arsenic levels, consumer concern led them to "exclusively use California rice in the production of our rice-containing infant nutrition products… because California rice has the lowest naturally occurring arsenic levels for rice grown in the United States."

The USA rice federation does not dispute the findings, but says the results are overblown since there is no documented evidence of actual illness linked to rice.

"These are very, very low levels," Dr James R. Coughlin, president and founder of Coughlin & Associates, an independent toxicology consulting company for the USA Rice Federation, said. "Rice is a safe and nutritious food and in fact people who consume rice more frequently in their diets are actually healthier than other Americans."

Rice contains more arsenic than other grains experts say, because it is grown while submerged in water. Arsenic does appear naturally in the earth, but Consumer Report says levels have been increased by use of arsenic-laced fertilizer.

Consumer Reports scientists explain that arsenic is fed to chickens, turkey, and pigs, and their manure is used as fertilizer for rice and other crops.

"All of those uses introduce arsenic into our environment, into our food supply, and we essentially are doing a lot of things to ourselves that deliberately introduce arsenic into food supply," Rangan said.

The National Chicken Council, however, released a statement following this morning's broadcast "strongly condemning these insinuations."

"Chickens in the United States produced for meat are not given arsenic as an additive in chicken feed," said Tom Super, NCC vice president of communications. "Some flocks used to be given feed that contained a product called Roxarsone, which included safe levels of organic arsenic. Even though the science shows that such low levels of arsenic do not harm chickens or the people eating them, this product was removed from the market last year, it is no longer manufactured and it is no longer used in raising chickens in the United States. No other products containing any amount of arsenic are used in chicken production."

Scariest Food Additives

By DAVID ZINCZENKO with MATT GOULDING, Excerpted from Eat This, Not That

Olestra

A fat substitute synthesized by Procter & Gamble. Because human digestive enzymes can't break down the big molecules, Olestra contributes 0 calories to your diet.

Why it's scary: In the late '90s, Frito-Lay released Olestra-enhanced WOW chips and Procter & Gamble introduced Fat Free Pringles. Both products were required to carry warning labels to notify customers about the risk of "loose stools." Within 4 years, some 15,000 people had dialed in to a hotline set up specifically to handle adverse-reaction complaints. Apparently the complaints didn't move the FDA, because in 2003, the administration revoked the warning-label mandate.

If you want to take your chances with diarrhea, go ahead, but first consider this: Olestra also appears to interfere with the body's ability to absorb some crucial nutrients like beta-carotene and lycopene. To counteract the effect, processers add some nutrients back, but it's unlikely that all the blocked nutrients are adequetly replaced.

Where you'll find it: Lay's Light chips, Pringles Light chips

Caramel Coloring

An artificial pigment created by heating sugars. Frequently, this process includes ammonia.

Why it's scary: Caramel coloring shows up in everything from soft drinks and sauces to breads and pastries. When made from straight sugar, it's relatively benign. But when produced with ammonia it puts off 2-methylimidazole and 4-methylimidazole, chemicals that have been linked to cancer in mice. The risk is strong enough that the California government, a bellwether for better food regulation, categorized 4-methylimidazole as "known to cause cancer" earlier this year. Unfortunately, companies aren't required to disclose whether their coloring is made with ammonia, so you'd be wise to avoid it as much as you can.

Where you'll find it: Colas and other soft drinks, La Choy soy sauce, Stove Top stuffing mix

Saccharin

An artificial sweetener discovered by accident in the 1870s.

Why it's scary: Studies have linked saccharin to bladder tumors in rats, and in 1977, the FDA required warning labels on all saccharin-containing foods. In 2000, the agency changed its stance and allowed saccharin to be sold without warning labels. But that doesn't make it entirely safe. A 2008 Purdue study found that replacing sugar with saccharin in rats' diets made them gain more weight, proving once again that you should be aware of these faux fat foes.

Where you'll find it: Sweet 'N Low, TaB cola

Potassium Bromate

A compound that conditions flour and helps bread puff up during baking.

Why it's scary: Potassium bromate causes thyroid and kidney tumors in rats, and it's banned from food use in many countries. In California, products containing potassium bromate are required to carry a cancer warning. Fortunately, negative publicity has made the additive relatively rare, but until the FDA banishes it, you should remain on the lookout.

Where you'll find it: Johnny Rockets Hoagie Roll

Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT)

Petroleum-derived antioxidants and preservatives.

Why it's scary: The Department of Health and Human Services says BHA is "reasonably anticipated to be a human carcinogen," yet the FDA allows it to be used anyway. BHT is considered less dangerous, but in animal research, it too has resulted in cancer. Oddly, the chemicals aren't even always necessary; in most cases they can be replaced with vitamin E.

Where you'll find it: Goya lard, Golden Grahams, Cinnamon Toast Crunch, Orbit gum

Partially Hydrogenated Vegetable Oil

A semi-solid fat created when food processors force hydrogen into unsaturated fatty acids.

Why it's scary: Partially hydrogenated fats are the principle sources of trans fat in the American diet, and a Harvard study estimated that trans fat causes 70,000 heart attacks every year. The good news: Partially hydrogenated oils are beginning to slowly retreat from our food. Progressive jurisdictions like New York City are starting to restrict the allowable amounts in restaurants, and many chains are switching to healthier frying oil. Still, the battle isn't over. At Long John Silver's, for example, there are still 17 menu items with more than 2 grams of the stuff. According to the American Heart Association, that's about the maximum you should consume in a single day.

Where you'll find it: McDonald's McChicken, Long John Silver's Broccoli Cheese Soup

Azodicarbonamide  

A synthetic yellow-orange dough conditioner.

Why it's scary: This chemical is used most frequently in the production of industrial foam plastic, and although the FDA has approved its use for food in the States, the United Kingdom has labeled it a potential cause of asthma. In a review of 47 studies on azodicarbonamide, the World Health Organization concluded that it probably does trigger asthmatic symptoms. The WHO concluded, "exposure levels should be reduced as much as possible." I'll put it more concisely: Avoid it.

Where you'll find it: Dunkin' Donuts bagels, McDonald's burger buns

Carrageenan

A thickener and emulsifier extracted from seaweed.

Why it's scary: Seaweed is actually good for you, but carrageenan is a mere seaweed byproduct. Through animal studies, it has been linked to cancer, colon trouble, and ulcers. It isn’t certain that carrageenan harms humans, but avoiding it is clearly the safer option. Most studies examined degraded forms of the additive, and research from the University of Iowa found that carrageenan could be degraded through the normal digestive process.

 Where you'll find it: Weight Watchers Giant Chocolate Fudge Ice Cream Bars, Skinny Cow Ice Cream Sandwiches, Creamsicles

Sulfites

Preservatives that maintain the color of food, and by releasing sulfur dioxide, prevent bacterial growth.

Why it's scary: Humans have used sulfites to keep food fresh for thousands of years, but some people—especially asthma sufferers—experience breathing difficulties when exposed. In the 1980s, unregulated use resulted in at least a dozen deaths, prompting the FDA to slap warning labels on wine bottles and develop new guidelines for proper use. Now restaurants can no longer soak fresh ingredients in sulfites. According to the Center for Science in the Public Interest, there have been no known deaths since the new legislation took hold. The bottom line: If you're among the majority of people not sensitive to sulfites, consumption won’t hurt you. If you're not sure, ask your doctor for a test.

 Where you'll find it: Wine, Sun-Maid Mixed Fruit, Jolly Ranchers, Fig Newtons

Ammonium Sulfate

An inorganic salt that occurs naturally near active volcanoes and is used commercially to nourish yeast and help bread rise.

Why it's scary: This nitrogen-rich compound is most often used as fertilizer, and also appears commonly in flame retardants. Thankfully, the ingredient only sounds scary—a 2006 Japanese rat study found the additive to be non-carcinogenic. Both the Center for Science in the Public Interest and the FDA deem it safe.

Where you'll find it: Nature’s Own bread, Subway rolls

Aspartame

A zero-calorie artificial sweetener made by combing two amino acids with methanol. Most commonly used in diet soda, aspartame is 180 times sweeter than sugar.

Why it’s scary: Over the past 30 years, the FDA has received thousands of consumer complaints due mostly to neurological symptoms such as headaches dizziness, memory loss, and, in rare cases, epileptic seizures. Many studies have shown the sweetener to be completely harmless, while other have linked the additive to cancer. A 2006 Italian study found that rats fed high daily doses of aspartame—the equivalent of nearly 3 liters for a 150-pound human—experienced higher levels of lymphomas, leukemia, and other types of cancer. Still, after reviewing the study, the FDA concluded that the results weren’t strong enough to warrant the confectionary chemical’s removal from the market.

Where you’ll find it: Nutra-Sweet, Equal, Diet Coke, Diet Pepsi

Monosodium Glutamate (MSG)

The salt of the amino acid glutamic acid, used to enhance the savory quality of foods. MSG alone has little flavor, and exactly how it enhances other foods is unknown.

Why it’s scary: After forty years of scrutiny, research has yet to reach a definitive verdict on MSG. Studies have shown that injecting the amino acid into mice causes brain-cell damage, but the FDA believes these results are not typical for humans. Still, the administration fields complaints every year for nausea, headaches, chest pains, and weakness. It could be that the results are limited to people with acute MSG sensitivity, so the FDA continues to allow manufacturers to use it.

Where you’ll find it: Hormel Chili, Hamburger Helper, Stove Top Cornbread Stuffing

Nitrate and Nitrites

Nitrogen-based compounds that are essential for digestion in small amounts. They occur naturally but are synthetically produced for use in fertilizer and as food additives. They’re commonly used to cure processed meats.

Why they’re scary: Nitrates and nitrites have a tendency to fuse with amino acids to become carcinogenic nitrosamines. Ironically, the processed meats into which nitrates are commonly added are rich with amino acids, making nitrosamine formation very likely. In addition to concerns about cancer, increased nitrate and nitrite intake has been linked to deaths in Alzheimer’s, type 2 diabetes, and Parkinson’s patients. Despite the risks, the valuable use of nitrates and nitrites as inhibitors of botulism warrant their acceptance as food additives in the eyes of the FDA.

Where you’ll find it: Oscar Meyer hot dogs, Hormel bacon, Hillshire Farm deli meat

Blue #2

An artificial dye used to color food. It can be used alone or mixed with other dyes, and the goal is typically to suggest the appearance of natural food.

Why it’s scary: A study published by the Center for Science in the Public Interest showed that the ingestion of Blue #2 led to increases in tumor development in the brain and mammary glands in lab rats. The FDA dismissed these findings, citing a variety of nebulous weaknesses in the study’s methods. The bottom line: whether or not artificial dyes are harmful, the foods they appear in are the most heavily processed, nutritionally bankrupt foods in the supermarket.

Where you’ll find it: Fruit Loops, Skittles, Betty Crocker Rainbow Chip frosting

Paraben

Parabens are used to prevent mold and yeast formation in food, and they’re also used in cosmetics, toothpaste, and personal lubricant. Although they exist in nature, the parabens used in commercial products are created synthetically.

Why it’s scary: It’s been documented that parabens act as mild estrogens, and according to the Environmental Working Group, they can disrupt the natural balance of hormones in your body. In a Japanese study, male rats fed propyl paraben daily for four weeks suffered lower sperm and testosterone production, and other studies have found parabens present in breast cancer tissues.

A 2010 study in the journal 'Veterinary Record' found that the eggs from hens confined to cages had 7.77-times greater odds of harboring salmonella bacteria than eggs from non-caged hens.

By LEAH SERBE and EMILY MAIN, Rodale.com

July 28, 2012

Eggs are quite possibly the world's perfect protein source. The six grams of protein in each egg has the highest biological value -- a measure of how well it supports your body's protein needs -- of any food, including beef. The yolks contain vitamin B12, deficiencies of which can cause attention, mood, and thinking problems.

Depending on where you're getting your eggs, though, you could be getting a lot more of stuff you don't want. First you'll get some arsenic, added to feed to promote growth in hens but linked to various forms of cancer in people, and an extra dose of antibiotics, also used to promote growth but linked to antibiotic resistance and even obesity in people. Then add a heaping helping of salmonella. A 2010 study published in the journal Veterinary Record found that the eggs from hens confined to cages, as they often are in factory farms, had 7.77-times greater odds of harboring salmonella bacteria than eggs from non-caged hens.

You wouldn't know that based on what's starting to appear on egg cartons. Labels like "natural" and "cage-free" make eggs seem like they came from down on the farm, from chickens living happy lives and eating bugs. But that's not always the case. If all you want is healthy protein, it's time to start scrutinizing egg cartons. Following are nine of the most common egg-carton claims and what they mean for your health.

"Cage-Free"

What it means: "Cage-free is certainly not like Old McDonald's farm," explains Paul Shapiro, spokesperson for the Humane Society of the United States. Generally, it means that animals are not kept in the tiny battery cages used in most egg operations. It doesn't mean the animals live outside or that they eat a diet free of arsenic and antibiotics. It is true that cage-free operations are slightly healthier for you. Cages generate more fecal dust, are associated with more disease-carrying rodents and insects, involve many cages that are difficult to disinfect, and lead to low natural immunity in stressed-out hens.

Can you trust it? No. There's no independent third party that certifies egg producers as cage-free, so you really have to take producers at their word.

"Free-Range" or "Free-Roaming"

What it means: Usually these types of operations allow chickens outside of cages in barns or warehouses, but they aren't required to provide the animals any specific amount of time outside—or even exposure to sunlight indoors. Chickens can still be debeaked or forced into molting, a practice used to keep hens laying eggs for a longer period of time, usually accomplished by starving the chickens, according to the Humane Society.

Can you trust it? No. Like "cage-free," there's no independent body that certifies hens as receiving adequate access to the outdoors, and the USDA has set no standards for using the claim on egg cartons.

"Organic"

What it means: A USDA-certified organic label means the eggs came from hens that were not enclosed in battery cages, and that must be offered access to the outdoors. But the amount and duration of outdoor access isn't well defined. Organic eggs come from hens that were fed certified-organic feed, free of things like arsenic and antibiotics, pesticides, animal byproducts, and genetically modified organisms (GMOs). Forced molting and debeaking are permitted in certified-organic production.

Can you trust it? Yes. Egg producers are subject to annual audits of their operations and must pay a fee to be certified.

"Natural"

What it means: This means that the finished product hasn't undergone certain unnatural processes; in this case, that product is the egg.

Can you trust it? No! Neither the FDA nor the USDA have set any definitions for the word "natural" when it comes to eggs, and it's highly misleading. "Natural" eggs may have come from hens pumped up with antibiotics, fed feed containing arsenic or genetically modified corn or soy. And it certainly doesn't mean the chickens were raised in clean, humane conditions.

"Pastured"

What it means: Pastured chickens are often housed on grassland in portable shelters that are periodically moved to give the chickens fresh pasture (and bugs!). Studies have shown chickens raised on pasture have twice the amount of vitamin E and more than 2.5 times more omega-3 fatty acid levels.

Can you trust it? Only if you're buying from a farmer you know. There's no third-party inspection required to ensure that hens are roaming around a grassy pasture, but if you're buying eggs from a local farmer, you can ask him or her—or even see for yourself—how the animals are raised, what they're eating and whether they've been treated with antibiotics.

"Omega-3 Enriched"

What it means: Hens were fed feed with an increased amount of omega-3s, which may have come from flaxseeds, fish oil or algae. Technically, caged hens could also be fed flax feed, so don't equate this label with better living standards.

Can you trust it? Sort of. You can always compare omega-3 claims with the Nutrition Info panel on the carton. Factory-farmed eggs naturally have about 50 milligrams and many "omega-3 enriched" eggs often have that same amount. So you're paying twice the price for regular eggs. Furthermore, there's no guarantee you're getting the beneficial EPA and DHA oils found in fish and algae. You could be getting ALA omega 3s from flaxseed, which are still healthy but not as beneficial. Finally, keep in mind that pastured eggs have twice the amount of beneficial omega-3s as factory-farmed eggs anyway, and the hens get to be outside.

"Animal Welfare Approved"

What it means: The birds are cage-free and continuous outdoor access is required. They must be able to perform natural behaviors like nesting, perching, and dust bathing, and birds must be allowed to molt naturally. Beak cutting is also prohibited. Antibiotic use is allowed, but any animal that receives them has to be removed from egg-laying operations for an "antibiotic withdrawal" period. And though organic food isn't required, the program prohibits the use of animal byproducts, and encourages GMO-free food whenever possible.

Can you trust it? Absolutely. A certification program of the independent, nonprofit Animal Welfare Institute, the Humane Society dubs this the highest animal welfare standard of any third-party auditing program. Farmers are subject to annual audits to ensure all standards are being met.

"Certified Humane"

What it means: Birds must be in cage-free environments and fed a diet free of animal byproducts and growth promoters, like antibiotics and arsenic. Antibiotic use is allowed to treat diseases but only under the supervision of a veterinarian. There's no requirement that animals have access to the outdoors but farmers do have to meet certain standards for space to perform natural behaviors, such as scratching and perching.

Can you trust it? Yes. Though the standards aren't as stringent as Animal Welfare Approved certification, the certification is still administered by an independent third party (Humane Farm Animal Care) that subjects farmers to annual visits and requires diligent record-keeping.

"United Egg Producers Certified"

What it means: While forced molting is prohibited under this certification, debeaking is allowed, along with other cruel and inhumane practices, such as the use of battery cages. There are no guidelines for antibiotic use or any standards prohibiting animal byproducts or growth promoters in feed.

"Protecting the cows reminds us that we are all part of one world. Every being that lives is part of creation and deserves our respect and tender care."