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in title, tags, annotations or urlGrilling With Charcoal Less Climate-friendly Than Grilling With Propane, Study Finds - 0 views
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ScienceDaily (May 13, 2009) — Do biofuels always create smaller carbon footprints than their fossil-fuel competitors? Not necessarily, finds a paper published in Elsevier's Environmental Impact Assessment Review. See also: Earth & Climate Energy and the Environment Renewable Energy Geography Global Warming Air Quality Environmental Science Reference Activated carbon Slash and burn Combustion Natural gas The article reports that in the UK, the carbon footprint for charcoal grilling is almost three times as large as that for LPG grilling. (Liquefied petroleum gas (LPG), often referred to as propane, is a mixture of mostly propane and butane).
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ScienceDaily (May 13, 2009) - Do biofuels always create smaller carbon footprints than their fossil-fuel competitors? Not necessarily, finds a paper published in Elsevier's Environmental Impact Assessment Review. The article reports that in the UK, the carbon footprint for charcoal grilling is almost three times as large as that for LPG grilling. (Liquefied petroleum gas (LPG), often referred to as propane, is a mixture of mostly propane and butane)
'Green' lightbulbs poison workers - Times Online - 0 views
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a heavy environmental price is being paid for the production of “green” lightbulbs
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reopening of mercury mines that have ruined the environment
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depends on highly toxic mercury
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Food Choices and Coronary Heart Disease: A Population Based Cohort Study of Rural Swedish Men with 12 Years of Follow-up - MDPI - Abstract (free full text PDF available) - 1 views
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Food Choices and Coronary Heart Disease: A Population Based Cohort Study of Rural Swedish Men with 12 Years of Follow-up. Sara Holmberg, Anders Thelin and Eva-Lena Stiernström. Int. J. Environ. Res. Public Health 2009, 6(10), 2626-2638; doi:10.3390/ijerph6102626 - published online 12 October 2009 Coronary heart disease is associated with diet. Nutritional recommendations are frequently provided, but few long term studies on the effect of food choices on heart disease are available. We followed coronary heart disease morbidity and mortality in a cohort of rural men (N = 1,752) participating in a prospective observational study. Dietary choices were assessed at baseline with a 15-item food questionnaire. 138 men were hospitalized or deceased owing to coronary heart disease during the 12 year follow-up. Daily intake of fruit and vegetables was associated with a lower risk of coronary heart disease when combined with a high dairy fat consumption (odds ratio 0.39, 95% CI 0.21-0.73), but not when combined with a low dairy fat consumption (odds ratio 1.70, 95% CI 0.97-2.98). Choosing wholemeal bread or eating fish at least twice a week showed no association with the outcome.