Health
MIDDLETOWN, Calif. – A presentation will be held this weekend on the topic of electromagnetic pollution and its impacts on health.
The presentation by Paul Doyon will take place from 2 to 5 p.m. Saturday, Nov. 25, in the community room at the Middletown Library, 21256 Washington St.
Doyon is a writer, researcher, educator and a building biology certified electromagnetic radiation specialist who has been researching the health effects connected to the increasing levels of ambient electromagnetic fields in our everyday environments for the past 12 years since he himself became deathly ill living in the vicinity of several cell towers back in 2005.
In this presentation, entitled "What You Are Not Being Told About Electromagnetic Pollution and its Effects on Public Health," Doyon will discuss:
– Different forms of electromagnetic radiation;
– The top EMF research studies;
– How EMFs are having an adverse effect on human health and the environment;
– The laws regarding EMFs in the USA and other countries, and what actions you can take to protect yourself and your loved ones.
With the proposed placement of a cell tower in Hidden Valley Lake, this is a must-see presentation for residents of not only Hidden Valley Lake, but also the wider Lake County community.
Donations are appreciated.
For more information, email Doyon at
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- Written by: Editor
SACRAMENTO – With the holiday season upon us, the California Department of Public Health, or CDPH, reminded consumers about the importance of safe food preparation and storage measures to prevent foodborne illness.
Bacteria can be found in foods such as meat and poultry and may cause illness if insufficiently cooked, inadequately cooled or improperly handled.
Also, it is important to carefully wash fresh produce, and not allow uncooked food to come in contact with raw meat or poultry.
“We can help ensure that foodborne illnesses don’t ruin our holidays, or any day, by properly preparing and handling meat, poultry and other foods,” said CDPH Director and State Public Health Officer Dr. Karen Smith.
Most foodborne diseases can be prevented by:
– Washing hands with soap and warm water before and after food preparation, and especially after handling raw foods.
– Cleaning all work surfaces, utensils and dishes with hot soapy water and rinsing with hot water after each use.
– Cooking food thoroughly and refrigerating leftovers promptly between meals.
– Preventing cross-contamination (from raw foods to foods that are ready to eat).
– Keeping hot foods hot and cold foods cold.
Symptoms of foodborne disease can include diarrhea, which may be bloody, vomiting, abdominal cramps and fever. Most infected people recover from foodborne illnesses within a week.
Some, however, may develop complications requiring hospitalization. Young children, the elderly, pregnant women and people with weakened immune systems are at highest risk for potentially life-threatening complications.
For more information about preparing and storing food, visit the following CDPH links:
– Food Safety Tips for Holiday Feasts;
– Safe Food Handling Practices;
– Foodborne Pathogens and Illnesses;
– Controlling Food Allergens.
Additional information on food safety is available through the U.S. Department of Agriculture Meat and Poultry hotline at 1-888-MPHotline (1-888-674-6854).
Consumers can also access the national Partnership for Food Safety Education’s “Fight BAC!” (bacteria) Web page.
Bacteria can be found in foods such as meat and poultry and may cause illness if insufficiently cooked, inadequately cooled or improperly handled.
Also, it is important to carefully wash fresh produce, and not allow uncooked food to come in contact with raw meat or poultry.
“We can help ensure that foodborne illnesses don’t ruin our holidays, or any day, by properly preparing and handling meat, poultry and other foods,” said CDPH Director and State Public Health Officer Dr. Karen Smith.
Most foodborne diseases can be prevented by:
– Washing hands with soap and warm water before and after food preparation, and especially after handling raw foods.
– Cleaning all work surfaces, utensils and dishes with hot soapy water and rinsing with hot water after each use.
– Cooking food thoroughly and refrigerating leftovers promptly between meals.
– Preventing cross-contamination (from raw foods to foods that are ready to eat).
– Keeping hot foods hot and cold foods cold.
Symptoms of foodborne disease can include diarrhea, which may be bloody, vomiting, abdominal cramps and fever. Most infected people recover from foodborne illnesses within a week.
Some, however, may develop complications requiring hospitalization. Young children, the elderly, pregnant women and people with weakened immune systems are at highest risk for potentially life-threatening complications.
For more information about preparing and storing food, visit the following CDPH links:
– Food Safety Tips for Holiday Feasts;
– Safe Food Handling Practices;
– Foodborne Pathogens and Illnesses;
– Controlling Food Allergens.
Additional information on food safety is available through the U.S. Department of Agriculture Meat and Poultry hotline at 1-888-MPHotline (1-888-674-6854).
Consumers can also access the national Partnership for Food Safety Education’s “Fight BAC!” (bacteria) Web page.
- Details
- Written by: Editor
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