Podcast appearances and mentions of harvey wiley

Dr. Gary Null gives a commentary on his article "It's Time for a Vaccination Reckoning"   Ask any federal health official—whether from the FDA, CDC, NIH, or National Cancer Institute—if vaccines contribute to neurological damage or autism, and their response will be unequivocal: No, there is no evidence of any association. In fact, they might find the very question offensive. After all, these agencies have access to unlimited resources, the brightest scientific minds, and cutting-edge research facilities at institutions like Harvard, Johns Hopkins, and Stanford. If there were any credible link between vaccines and neurological harm, surely, they would have found it by now. And yet, despite decades of investigation and countless opportunities, their stance remains unchanged: vaccines are safe and effective. Any claim to the contrary is dismissed as conspiracy theory and an assault on the very foundations of modern medicine. This has been the dominant narrative for the past forty years. Federal health officials and policymakers have long prioritized private pharmaceutical industry interests and upheld the belief that vaccination is the single most important tool for eradicating infectious diseases. Dissent is neither tolerated nor entertained. The agencies responsible for vaccine safety, such as HHS, FDA, NIAID and the CDC, are ruled by a rigid scientific orthodoxy that allows no room for alternative perspectives. But now, for the first time in modern history, an outsider has entered the room. Robert F. Kennedy Jr., the new head of the Department of Health and Human Services, is neither a scientist nor a physician. Unlike his predecessors, he has no allegiance to the status quo. His appointment signals a possible turning point to usher a new opportunity for a truly independent investigation into whether vaccines, either individually or collectively, contribute to neurological damage. If pursued earnestly, this could be one of the most consequential moments in American medical history. The stakes could not be higher. Over the past few decades, childhood chronic illnesses have skyrocketed to unprecedented levels. The rise in autism spectrum disorders (ASD), ADHD, autoimmune conditions, and other neurological and developmental disorders has been explained away as the result of better diagnostic tools or genetic predispositions. But are these explanations sufficient? What if something more fundamental has changed in children's health over the past 30 years? Federal health agencies continue to dismiss environmental factors, including vaccines, as a potential cause. But if we truly care about children's well-being, it is time to ask the hard questions. And we must ask without fear, without bias, and without ideological blinders. The dramatic increase in neurological disorders, including autism spectrum disorders that is now diagnosed in 1 in every 36 children, has often been attributed to improved definitions for ASD and diagnostic tools. However, a closer look at government statistics reveals alarming trends in children's health that go far beyond better diagnostics. Since the early 1990s, there has been a staggering increase in several chronic conditions: ADHD rates have risen by 890 percent, autism diagnoses by 2,094 percent, bipolar disease in youth by 10,833 percent, and celiac disease by 1,011 percent. These numbers beg the question—what has fundamentally changed in our children's health over the past three decades? The media plays a crucial role in reinforcing the official vaccine narrative while systematically silencing dissenting voices. This lack of transparency allows federal health agencies like the CDC, NIAID, and HHS to evade accountability. Instead of safeguarding public health, these institutions have become politically and ideologically entangled with private pharmaceutical interests. Their close ties to the industry have led to the approval of insufficiently tested vaccines, the medicalization of normal childhood behaviors, and the delivery of subpar healthcare—all at a staggering cost of $5 trillion annually. Medical authorities insist that vaccines, even when administered in multiple doses on a single day, are safe and do not cause chronic health problems. They claim that vaccine ingredients are either harmless or present in amounts too small to pose any risk. Any attempt to challenge these assertions is met with ridicule. Despite a sharp rise in childhood neurological disorders, there has been no significant push for reform or independent long-term safety studies on the effects of vaccines. For decades, concerns about vaccine safety have not only come from parents and advocacy groups but also from government investigations. A three-year congressional investigation led by Rep. Dan Burton strongly criticized the CDC, FDA, and HHS for their failure to conduct proper vaccine safety studies. The committee found that federal agencies systematically downplayed risks, ignored growing evidence of vaccine-related neurological disorders, and relied on poorly designed epidemiological studies rather than clinical research. The report also exposed the failure of vaccine manufacturers to conduct adequate safety testing, highlighting decades of negligence. Despite these damning conclusions, little has changed, and concerns about vaccine safety remain unaddressed. While thimerosal has been largely removed from childhood vaccines, it remains in some flu shots and multi-dose vials, and broader concerns about vaccine ingredients and neurological damage continue to grow. One of the most alarming revelations came from the secretive 2000 Simpsonwood meeting, where top CDC officials and vaccine industry representatives discussed an internal study linking thimerosal exposure to increased risks of tics, ADHD, speech delays, and developmental disorders. Instead of alerting the public, the attendees decided to suppress the findings and rework the data to obscure any association. This manipulation, later exposed by Robert Kennedy Jr. through a Freedom of Information Act request, exemplifies the CDC's ongoing pattern of data suppression and scientific misconduct when vaccine safety is called into question. The congressional committee later confirmed that many participants in the vaccine debate “allowed their standards to be dictated by their desire to disprove an unpleasant theory.” Rather than conducting thorough biological studies to assess vaccine safety, federal agencies have deflected scrutiny by blaming autism and other neurological conditions on genetic factors, despite a lack of conclusive evidence supporting this theory. Today's CDC childhood immunization schedule recommends over 27 vaccines by the age of two, with some visits involving up to six shots at once. Parents are expected to trust that these vaccines are rigorously tested and proven safe. However, a review of hundreds of toxicology and immunology studies fails to reveal a gold standard of long-term, double-blind, placebo-controlled trials proving vaccine safety. There is also no comprehensive epidemiological study comparing the long-term health outcomes of fully vaccinated versus unvaccinated children. Without this research, public health officials rely on inconclusive data, which is shaped more by policy than by science. Humans possess unique biochemical makeups that make them more or less susceptible to toxins. While one child may experience minor effects from environmental toxins, another may develop autoimmune disorders, learning disabilities, or neurological impairments. Vaccine safety cannot be proven simply by stating that not every vaccinated child has autism. Given the dramatic rise in autoimmune diseases, food allergies, encephalitis, and conditions like Crohn's disease, it is imperative to investigate environmental toxins' role in childhood health. Independent research suggests that ingredients in vaccines, even in small amounts, may contribute to these illnesses, particularly as the number of required vaccines continues to grow. Ironically, the U.S. government's own Vaccine Injury Compensation Program (VICP) has awarded settlements to families whose children developed autism-like symptoms following vaccination. High-profile cases such as Hannah Poling, who developed ASD after receiving nine vaccines in one day, Ryan Mojabi, whose vaccines caused severe brain inflammation, and Bailey Banks, who suffered vaccine-induced brain inflammation leading to developmental delays, demonstrate that vaccine injury can, in some cases, result in autism spectrum disorders. A broader analysis of VICP cases revealed that 83 children with autism were compensated for vaccine-related brain injuries, primarily involving encephalopathy or seizure disorders with developmental regression. These cases contradict federal health agencies' claims that no connection between vaccines and autism has ever been recognized. The National Library of Medicine lists over 3,000 studies on aluminum's toxicity to human biochemistry. Its dangers have been known for over a century. Early FDA director Dr. Harvey Wiley resigned in protest over aluminum's commercial use in food canning as early as 1912. Today, aluminum compounds, such as aluminum hydroxide and aluminum phosphate, are found in many vaccines, including hepatitis A and B, DTP, Hib, Pneumococcus, and the HPV vaccine (Gardasil). In the 1980s, a fully vaccinated child would have received 1,250 mcg of aluminum by adulthood. Today, that number has risen to over 4,900 mcg, a nearly fourfold increase. Aluminum exposure is further compounded by its presence in municipal drinking water due to aluminum sulfate used in purification. A 1997 study published in the New England Journal of Medicine found that premature infants receiving aluminum-containing intravenous feeding solutions developed learning problems at a significantly higher rate than those who received aluminum-free solutions. Dr. James Lyons-Weiler at the Institute for Pure and Applied Knowledge has criticized vaccine aluminum levels, pointing out that dosage guidelines are based on immune response rather than body weight safety. Alarmingly, aluminum exposure standards for children are based on dietary intake studies in rodents rather than human infants. He notes that on Day 1 of life, newborns receive 17 times more aluminum than would be permitted if doses were adjusted per body weight. Despite these findings, federal agencies continue to dismiss concerns over aluminum toxicity in vaccines. The refusal to conduct comprehensive long-term safety studies, coupled with regulatory agencies' deep entanglement with the pharmaceutical industry, has led to a public health crisis. The growing prevalence of neurological and autoimmune disorders in children demands urgent, unbiased investigation into environmental and vaccine-related factors. Until federal health agencies commit to transparency and rigorous scientific inquiry, parents will be left to navigate vaccine safety decisions without the full picture of potential risks. Christopher Exley at Keele University analyzed brain tissue from children and teenagers diagnosed with ASD and found consistently high aluminum levels, among the highest recorded in human brain tissue. The aluminum was concentrated in inflammatory non-neuronal cells across various brain regions, supporting its role in ASD neuropathology. In a systematic review of 59 studies, Exley found significant associations between aluminum, cadmium, mercury, and ASD, further underscoring aluminum's neurotoxic impact. His research strongly advocates for reducing vaccine-derived aluminum exposure in pregnant women and children to help mitigate the rise in autism. Despite the CDC's consistent denials, researchers at Imperial College London found a significant correlation between rising ASD rates and increased vaccination. Their 2017 study in Metabolic Brain Disease showed that a 1% increase in vaccination rates correlated with 680 additional ASD cases, raising urgent concerns over vaccine components as environmental triggers. CDC whistleblower Dr. William Thompson provided thousands of pages of internal research revealing a cover-up of vaccine-autism links. His documents proved the CDC had prior knowledge that African American boys under 36 months had a significantly higher autism risk following the MMR vaccine and that neurological tics—indicators of brain disturbances—were linked to thimerosal-containing vaccines like the flu shot. Yet, instead of acknowledging this risk, federal agencies buried, in fact shredded, the findings, ensuring that vaccine safety concerns were dismissed as conspiracy theories rather than investigated as public health imperatives. The official denial of a vaccine-autism connection has become entrenched dogma, unsupported by a single gold-standard study definitively disproving such a link. Meanwhile, the health of American children continues to decline, ranking among the worst in the developed world. Neurodevelopmental disorders like autism and ADHD are at crisis levels, yet federal agencies remain unwilling to conduct the comprehensive safety studies that could expose the full impact of mass vaccination on childhood health. Now, with Robert F. Kennedy Jr. at the helm of the Department of Health and Human Services, a long-overdue reckoning may finally be at hand. Unlike his predecessors, Kennedy is an advocate for transparency and accountability. If pursued earnestly, Kennedy's leadership could potentially reshape public health policies and exposing the truth about vaccines' role in the rise of neurological disorders, including autism. The question now is: Will the truth finally be allowed to come to light?

Harvey Wiley fue un químico que desafió a la industria alimentaria al probar aditivos y conservadores en voluntarios conocidos como el Escuadrón Veneno. Su lucha por la seguridad alimentaria sentó las bases de las regulaciones modernas. Un mal necesario? Síguenos y visita nuestro sitio oficial: https://www.instagram.com/eldollop https://twitter.com/eldollop https://www.facebook.com/eldolloppodcast Los Dollops: @ninguneduardo @bryanthemachine http://eldollop.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Fitness-Trends und High-End-Smoothies auf der einen, 200 Millionen Menschen mit Übergewicht auf der anderen Seite. Der Riss, der die USA durchzieht, macht sich unter anderem auch bei der Ernährung bemerkbar. Was US-Amerikaner*innen essen oder wie gesund sie sind, ist allerdings nicht nur eine Frage der persönlichen Entscheidung oder Willenskraft. Denn hinter Kalorienzahlen und Nährwerten stecken knallharte kapitalistische Interessen und systemische Ungerechtigkeit. Expert*innen in dieser Folge: Mark Kurlansky https://www.markkurlansky.com/ Autor Nina Mackert https://www.uni-leipzig.de/personenprofil/mitarbeiter/dr-nina-mackert Historikerin an der Uni Leipzig Jerold Mande https://www.hsph.harvard.edu/profile/jerold-r-mande/ Professor für Ernährung an der Harvard School of Public Health Marion Nestle https://steinhardt.nyu.edu/people/marion-nestle Professorin für Gesundheit, Ernährung und Lebensmittelstudien an der New York University Für mehr Informationen rund um das Thema empfehlen wir: Mark Kurlansky: “Birdseye. The Adventures of a Curious Man” Marion Nestle: “Food Politics: How the Food Industry Influences Nutrition and Health” Politico:”The FDA's Food Failure”: https://www.politico.com/interactives/2022/fda-fails-regulate-food-health-safety-hazards/ Film über Harvey Wiley und die “Poison Squad”: https://www.dailymotion.com/video/x8jbub8

Poison friends! Today's episode is all about food adulteration (drinks and some medicine/supplements as well) that was taking place in the 1800s-early 1900s (even some more recent scandals). My biggest source for this episode was Deborah Blum's The Poison Squad, which I highly recommend (her other book, The Poisoner's Handbook is also great). It follows scientists (namely one, Dr. Harvey Wiley) and their allies in the fight to protect consumers from food processors and corporations who were more concerned with saving money than protecting the people they sold to. We will discuss the toxic preservatives, disgusting additives, and fakes that were once allowed as a part of our food supply as well as how it effected the people who consumed them. We will also discuss important legislation and how long and difficult that road was. Hold on to your stomachs, folk...things might get gross. Also, trigger warning for animal cruelty discussed in one part...basically the treatment of livestock during this time. Thanks so much for listening and learning with us! Follow us on socials: The Poisoner's Almanac on IG- ⁠https://www.instagram.com/poisoners_almanac?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==⁠ Adam- ⁠https://www.tiktok.com/@studiesshow?is_from_webapp=1&sender_device=pc⁠ Becca- ⁠https://www.tiktok.com/@yobec0?is_from_webapp=1&sender_device=pc⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/goldstar002/support

Paul Harvey - Wiley Post 

Well folks, there's no easy way to say this, so we'll get right to it. In this episode, we announce that the podcast is coming to an end. Thank you all for being part of this community. The past six years have been absolutely wild. We've laughed, we've cried, we've… talked about buttholes. (Too often, perhaps??) Many of you have been part of this community for years. We appreciate your warmth, your support, and your willingness to cackle along with two very goofy grown women.  We're blown away by how big this little indie podcast has become. We started with one microphone on a TV tray, and we're ending on March 29 & 30th with two sold out live shows. What a way to go. We couldn't have done it without you. As you can probably imagine, this decision wasn't an easy one. We talk about it quite a bit on this episode. Arriving at this decision has been tough, but we know that it will free us up to do what we're meant to do. For Brandi, that'll mean spending more time with her family, having *just one* full-time job, and getting out of content creation. For Kristin… well, first she has to get her butthole back from Brandi. After that? Who knows! Thank you all again for being part of this community. You're the skeeziest scunches in all the land, the best listeners this side of the mighty Mississip', and the meanest Bob Mosses this town has ever seen. We appreciate you. …. And now that you're good and bummed, please hang in there for a truly disgusting story. This week, Kristin tells us about Dr. Harvey Wiley, whose relentless hard work led to the creation of America's first consumer protection laws. We guarantee you'll never look at milk the same way again. And now for a note about our process. For this episode, Kristin read a bunch of articles, then spat them back out in her very limited vocabulary. We owe a huge debt of gratitude to the real experts who covered these cases. In this episode, Kristin pulled from: The “Poison Squad” episode of American Experience The book “The Poison Squad: One Chemist's Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century” by Deborah Blum YOU'RE STILL READING? My, my, my, you skeezy scunch! You must be hungry for more! We'd offer you some sausage brunch, but that gets messy. So how about you head over to our Patreon instead? (patreon.com/lgtcpodcast). At the $5 level, you'll get 50+ full length bonus episodes, plus access to our 90's style chat room!

Fallingwater, perched above Bear Run in southwestern Pennsylvania is Frank Lloyd Wright's masterpiece, a house perhaps as recognizable as any other in the United States–and it's not even on the nickel. Less known is that it was designed and built at the end of decades of despair and seeming futility in the architect's life, a series of circumstances that would have broken nearly anyone else. Fallingwater is not only an instantiation of Wright's developing philosophy of architecture, but of his near fanatical determination to prevail against all enemies — often, most notably, himself.  But Fallingwater is also a monument to the Depression era, even though it seems very far removed from our mental images of what "the Depression" was like. With me today is Catherine W. Zipf, an award-winning architectural historian. She is executive Director of the Bristol, historical and preservation Society in Bristol, Rhode Island, and author of Frank Lloyd Wright's Fallingwater: American Architecture in the Depression Era, which is the subject of our conversation today For Further Investigation Fallingwater Frank Lloyd Wright's Taliesin: the one in Wisconsin Midway Gardens Wingspread The classic book to read about Chicago and its hinterland is William Cronon's Nature's Metropolis: Chicago and the Great West William R. Drennan, Death in a Prairie House: Frank Lloyd Wright and the Taliesin Murders Wright in Los Angeles, and his "California Romanza": The Hollyhock House, and the Ennis House This 1996 Library of Congress exhibit, "Frank Lloyd Wright: Designs for an American Landscape, 1922-1932", covers one of the decades that Catherine Zipf and I talked about. It is full of beautiful designs, none of which were ever built. Some of the most impressive things in the exhibit are the meticulous models of the landscape in which Wright proposes to build. Catherine briefly mentioned that many houses of the 1920s, most of which are in revival style. For proof of this, see the architectural plans sold by Dover Publications Frank Lloyd Wright explains why he wrote his Autobiography Lincoln Logs and the Hollywood Bowl Listeners to recent podcasts will note some resonance with aspects of my recent conversation about Henry Wallace; but attentive long-time listeners will also note some curious resonance over the question of what is natural with Episode 222, about the career and views of Harvey Wiley.

Paul Harvey - Wiley Post

From its opening in 1822, the Fulton Market was an essential part of life in old New York, selling vegetables grown on Long Island, fruit harvested in Cuba, lobsters taken from the waters of Maine, chickens raised in Lancaster County, Pennsylvania, and oysters–and fish–hauled forth from New York harbor itself. Over the decades Fulton Market became known as Fulton Fish Market, dominated by wholesale dealers in fish that came not only from New York Harbor, but from all over the world. What Chicago became for beef, New York became for fish. “A business that specializes in fish,” writes my guest Jonathan Rees, “has to regularize an inevitably uneven supply through a mixture of knowledge and technology.” Rees's book The Fulton Fish Market: A History is therefore not simply the story of the creation, life, and decline of a New York place, but a description of that place where community, politics, economy, nature, and culture all came together on the New York waterfront. Jonathan Rees is Professor of History at Colorado State University-Pueblo. This is his third appearance on the podcast; he was last on in episode 222 to describe the strange career of Harvey Wiley.   For Further Information Previous conversations with Jonathan were about refrigeration, and the purity and nutritional value of mass-produced food. It doesn't take too much of a guess to figure out why he's now writing about fish markets. Jonathan Rees and I talked briefly about Joseph Mitchell, a legendary New Yorker columnist not least because he eventually had a case of writer's block so massive that it transcended the metaphor "block". Here is Mitchell's book Up in the Old Hotel, in which the Fulton Fish Market is essentially a supporting character, if not primary character, and more on those thirty years without writing.    

Oh, to taste the food of the past. Strawberry jam made from farm-fresh strawberries. Milk straight from the cow. Cookies baked with freshly churned butter and brown sugar. Because that's how it was, right? Everything used to be fresher, more pure, unadulterated by preservatives or additives, right? Our latest TPWKY book club pick shows us just how wrong that notion is. Science journalist and Pulitzer Prize-winning author Deborah Blum joins us this week to chat about her book, The Poison Squad, which tells the story of the fight for food safety regulation in the United States at the turn of the 20th century. In our conversation, Blum rips off those rose-tinted nostalgia glasses and reveals that strawberry jam rarely contained strawberries, milk could include a mix of formaldehyde and pond water, butter had borax, and brown sugar was mostly ground up insects. Until one man, chemist Harvey Wiley, stepped up and spearheaded the campaign for food safety legislation, all of these horrific practices of food adulteration were entirely legal. Tune in to learn what Wiley was up against and some of the tactics used in his struggle, including the wild story of the experiment that gave this book its title.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Der er sur smiley herfra! Dr. Harvey Wiley var træt af, at der var alt muligt lort i vores mad. Og med god grund! For hvis du er typen, der er bekymret for e-numre, så skal du bare være glad for at du ikke levede i starten af 1900-tallet. Her var det nemlig ikke ualmindeligt, at fødevarer var propfyldt med alt fra kobber til boraks. Det gav rynker i panden hos Dr. Wiley, da rigtig mange af dem også er hovedingrediensen i mange rengøringsmidler. Derfor kastede Dr. Wiley sig over et vanvittigt eksperiment, der én gang for alle skulle bevise at maden var krydret med pisse farlig gift: Han ville sætte en gruppe frivillige på en årelang kemikaliediæt og dokumentere resultaterne. Velkommen til The Poison Squad - og velbekomme! --------------------- REKLAME: Dagens afsnit er sponsoreret af og indeholder reklame for HelloFresh! Brug koden VVH23 når du skriver dig op til måltidskasser hos HelloFresh og få op til 1.150 kr rabat på de fem første måltidskasser - og gratis fragt på den første. Tak til HelloFresh for at hjælpe med at holde podcasten gratis. --------------------- Dagens Øl: Kælderklubben Bryghus, Wharmpess (7 %) SKIP TIL 07:45 FOR HISTORIEN. Find billetter til live-shows på: vanvittigverdenshistorie.dk/live-shows Se Vanvidsbarometeret på: barometerbjarke.dk

Everything has a history, even breakfast cereal. And that history is involved with the history of grain–which means it is involved with both the history of agriculture and urbanism; how humans mark time during the day; meal customs, which means it's also involved with the history of the family; nutrition and health, and all the ideas and fears involved with those terms, as well as the history of science and, believe it or not, the history of religion and of political progressivism;  and, since the late twentieth century, marketing and mass-culture. Breakfast cereal, it turns out, is connected to just about everything. With me to talk about her new book Breakfast Cereal: A Global History is Kathryn Cornell Dolan. She is an associate professor in the department of English and Technical Communication at Missouri University of Science and Technology. Her previous books are Beyond the Fruited Plain: Food and Agriculture in US Literature, 1850-1905 and Cattle Country: Livestock in the Cultural Imagination. For Further Investigation Previous podcasts interlink with this conversation in ways that I didn't anticipate. Rachel Laudan spoke about the history of food in Episode 44; Jonathan Rees and I discussed nutrition and diet as part of our conversation about J. Harvey Wiley in Episode 222; and John Arthur talked about the importance of beer to nutrition and culture throughout world history in Episode 253. Atlas Obscura has an article on the surviving buildings of the Battle Creek Sanitarium. They are amazingly big. If you would like to benefit from the wealth of C.W. Post, you can do so thanks to his only child, Marjorie Merriweather Post who grew the fortune even bigger. She also built amazingly big houses, including one in Florida she named Mar-a-Lago...can't think if I've ever heard of it before. Her home in Washington, DC, was Hillwood, and is now a museum now open to the public. Kathryn's book is notable for having recipes at the back. Until you buy it, you can content yourself with these porridge recipes from around the world, collected by at Saveur magazine. Who hasn't at some point really craved turkey congee? Better than a gobbler sandwich the day after Thanksgiving!

Deborah Blum, Director of the Knight Science Journalism program at MIT and the Publisher of Undark magazine, is a Pulitzer-Prize winning science journalist, columnist and author of six books, most recently, The Poison Squad, a 2018 New York Times Notable Book. That book, as with all her recent books, focuses on influential moments in the history of science. She has worked as a science columnist for The New York Times, a blogger for Wired, and has written for other publications ranging from The Wall Street Journal to Mother Jones, The Guardian to Lapham's Quarterly. Her work has been anthologized in Best American Science Writing, Best American Nature Writing, and Best Science On-Line. Before joining MIT in the summer of 2015, she was the Helen Firstbrook Franklin Professor of Journalism at the University of Wisconsin–Madison, a position she held for 18 years. Previously, she worked at five different newspapers, including as a staff science writer for The Sacramento Bee, where she won the Pulitzer in 1992 for her reporting on ethical issues in primate research. She received her A.B.J. from the University of Georgia in 1976 and her M.A. from the University of Wisconsin–Madison's School of Journalism in Mass Communication in 1982. Deborah is a past president of the National Association of Science Writers and a former board member of the World Federation of Science Journalists. She serves on the advisory boards of the Council for the Advancement of Science Writing, Chemical and Engineering News, Spectrum, The Scientist and the MIT Museum. She is a fellow of the American Association for the Advancement of Science and a lifetime associate of the National Academy of Sciences, both in recognition of her work in public understanding of science. Larry Keener, C.F.S., P.A., P.C.Q.I., is President and CEO of International Product Safety Consultants Inc. (IPSC), based in Seattle, Washington. IPSC is a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. IPSC is engaged in the conformity, risk assessment, and food safety verification business. Larry is an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies including: high pressure processing (HPP), microwave, pulsed electric field (PEF), high-powered ultrasound, atmospheric plasma, and low-energy electron beam technology. He is a past president of IFT's Nonthermal Processing Division. Larry is a 2013 Fellow of the Institute of Food Technologists (IFT), a board-certified food scientist (International Food Science Certification Commission), and a 2018 recipient of an International Union of Food Science and Technology's (IUFoST) lifetime achievement award for his work in microbiology and food safety. He is a two-term past president of Tuskegee University's Food and Nutrition Sciences Advisory Board. Larry is also a 2022 inductee into the George Washington Carver Society. He has received numerous other awards and honors, and he has published more than 100 papers on subjects related to food production and food safety science. Larry is a frequently invited speaker to food industry, business and scientific conferences, workshops, and seminars. He is also a member of the Editorial Advisory   Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Deborah [04:18] about: The shocking discoveries Deborah made about food safety in the 19th century while writing her book, The Poison Squad, which chronicles the passage of the 1906 Pure Food and Drug Act How the unregulated food industry's prioritization of profits over public health led to food being one of the top ten causes of death during the latter half of the 19th century, which is also sometimes referred to as the period of the “Great American Stomachache” The different kinds of risk associated with food in urban versus rural environments The issues of adulteration and the lack of labeling requirements in the 19th century The questionable ethics of the Hygienic Table Trials that were conducted by U.S. Department of Agriculture (USDA) Chief Chemist Dr. Harvey Wiley, in an effort to convince industry, regulators, and the public that the compounds being added to foods were harmful to human health The impacts that Dr. Wiley's experiments had on public perceptions of food safety and the progression of U.S. food regulation, and the role that media played in disseminating Dr. Wiley's findings How behind-the-scenes relationships between food industry regulators, politicians, and the scientific community may weaken the law, both in present day and the 19th century Deborah's biggest revelation from researching and writing The Poison Squad—a grim case of formaldehyde in milk. We also speak with Larry [59:42] about The Poison Squad from industry's point of view, including conversations about: Possible reasons why the food industry neglected to ensure the safety of substances it was adding to food products in the 19th century, including a lack of technical capability and regulation Changes in regulations and public sentiment around food safety over the last century, and how the general approach to food safety has been guided by discordant views among different stakeholder groups How the antagonism that occurred at the highest levels of the federal government during the events chronicled in The Poison Squad set in motion a series of events that gave passage to future food safety legislation The successes that scientifically minded food safety advocates in the U.S. have made since the enactment of the 1906 Pure Food and Drug Act, and improvements that need to be made regarding international harmonization Results that can arise from the friction between industry's need to turn a profit versus the drive to do right by consumers, as well as the economic value of ensuring food safety versus cutting corners. 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Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science-technology-and-society

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/biography

The wrong food can kill you. The right kind of food can help you live longer. Additives are unnatural. Unnatural food is unhealthy food. These are assumptions that many or most of us have today about the things we eat. That we believe eating to be a matter of life or death is in part due to a man most of us have never heard of, Harvey Wiley. Head of the Division of Chemistry at the Department of Agriculture, and later employed by the magazine Good Housekeeping, Wiley became an advocate of "pure food", and got his ideas out through masterly use of newspapers eager for copy. "You don't understand, sir," said President Theodore Roosevelt to one businessman complaining about Wiley, "that Dr. Wiley has the grandest political machine in the country." Jonathan Rees's new biography of Wiley, The Chemistry of Fear: Harvey Wiley's Fight for Pure Food, is not only about Wiley, but about scientific progress, the meaning of food and health, progressivism, the bureaucratic state, and that place where science and publicity meet.  It's a great read. Professor of History at Colorado State University, Jonathan Rees was previously on the podcast in Episode 96 talking about the curious history of keeping things cold.    

Many of our fears and laws about additives in food come from one man's fight for pure food.

This 2011 episode from previous hosts Sarah and Deblina covers the U.S. in the late 1800s, when no one really monitored food additives. After Congress refused to regulate food safety, Harvey Wiley had groups of healthy men ingest poisons for six months. Tune in to learn how these "Poison Squads" shed new light on Wiley's cause. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

durée : 00:04:15 - Le Journal de l'histoire - par : Anaïs Kien - Le chimiste américain Harvey Wiley à mené dès la fin du XIXe siècle une croisade contre les pratiques criminelles de l'industrie alimentaire. Un précurseur !

Nell'estiva 317 parliamo di attualità con l'esplosione avvenuta a Beirut, causata dal nitrato d'ammonio. Purtroppo non è la prima volta che questo fertilizzante è responsabile di esplosioni, e cerchiamo meglio di capire le dinamiche di quanto avvenuto in Libano.La parola passa poi a Fabio e Andrea che ci parlano di termo aerodinamica. La formula 1 è da sempre alla ricerca del massimo delle performance investendo ingenti capitali e percorrendo nuove strade, come nel caso della termo aerodinamica. Nuovi modelli matematici sempre più complessi ed affidabili permettono di analizzare e sfruttare al meglio l’interazione tra i flussi di aria che lambiscono le superfici del veicolo e l’effetto dell’elevato flusso termico che si genera nelle parti più calde come freni, motore, radiatori e cambio. A partire dal chiedersi se una F1 nera sia più efficiente di una bianca, abbiamo cercato di descrivere questo particolare fenomeno.Tornati in studio per la rubrica scienziati strani parliamo di Harvey Wiley che agli inizi del novecento per sensibilizzare il governo sull'uso incontrollato di additivi alimentari decise di condurre un esperimento umano su quella che poi venne definita la Poison Squad. Per chi volesse approfondire la storia è raccontata anche in un libro e in un recente documentario statunitense.Infine parliamo di virus. Una delle cause dell'aumento delle zoonosi, ovvero le malattie trasmesse dagli animali all'uomo, è l'uomo stesso che modifica l'ambiente e gli habitat animali. Questo succede ad esempio con gli allevamenti intensivi, con la deforestazione, ma anche in modi meno ovvi. Per questo motivo parliamo di febbre della Rift Valley, malattia virale africana, trasmessa dalle zanzare ai ruminanti e all'uomo.Infine dopo un breve excursus sui montatori vi annunciamo che la prossima settimana il podcast è in vacanza. Ma torneremo tra due settimane con nuove e appassionatissime news scientifiche.

At the turn of the 20th century, 12 young men sat in the basement of the Department of Agriculture, eating meals with a side of borax, salicylic acid, or formaldehyde. They were called the Poison Squad, and they were part of a government experiment to figure out whether popular food additives were safe. (Spoiler: Many weren’t.) Food manufacturers weren’t pleased with the findings, but one prominent ketchup maker paid attention. Influenced by these experiments, he transformed ketchup into the all-American condiment that we know and love today. Except ketchup—both the sauce and the word—didn't come from the United States. The story of America’s favorite condiment begins in East Asia. Harvey Wiley (back row, third from left) and the members of The Poison Squad. (U.S. Food and Drug Administration) Members of the Poison Squad dining in the basement of the Department of Agriculture. Harvey Wiley occasionally ate with them, to offer encouragement and support. (U.S. Food and Drug Administration)  The members of the Poison Squad came up with their own inspirational slogan, which hung on a sign outside the dining room. (U.S. Food and Drug Administration ) Guest Alan Lee is a freelance linguist and native Hokkien speaker.  Footnotes And Further Reading The Poison Squad by Deborah Blum tells the very entertaining history of Harvey Wiley, the early days of food regulation in the United States, and, of course, the Poison Squad. The Language of Food by Dan Jurafsky is a word nerd’s dream, and contains more on ketchup’s early history. Special thanks to Dan Jurafsky for providing background information on the early history of ketchup for this episode.  Can't get enough ketchup history? Check out Pure Ketchup: A History of America's National Condiment With Recipes by Andrew F. Smith. Learn more about ketchup's early origins in Dan Jurafsky's Slate article on "The Cosmopolitan Condiment."  Credits Science Diction is hosted and produced by Johanna Mayer. Our editor and producer is Elah Feder. We had additional story editing from Nathan Tobey. Our Chief Content Office is Nadja Oertelt. Fact checking by Michelle Harris, with help from Danya AbdelHameid. Daniel Peterschmidt is our composer, and they wrote our version of the “Song of the Poison Squad.” We had research help from Cosmo Bjorkenheim and Attabey Rodríguez Benítez. Sound design and mastering by Chris Wood.

Science Diction is back! This time around, the team is investigating the science, language, and history of food. First up: Digging into America's favorite condiment, ketchup! At the turn of the 20th century, 12 young men sat in the basement of the Department of Agriculture, eating meals with a side of borax, salicylic acid, or formaldehyde. They were called the Poison Squad, and they were part of a government experiment to figure out whether popular food additives were safe. (Spoiler: Many weren’t.) Food manufacturers weren’t pleased with the findings, but one prominent ketchup maker paid attention. Influenced by these experiments, he transformed ketchup into the all-American condiment that we know and love today. Except ketchup—both the sauce and the word—didn't come from the United States. The story of America’s favorite condiment begins in East Asia. Want more Science Diction? Subscribe on Apple podcasts, or wherever you get your podcasts. Harvey Wiley (back row, third from left) and the members of The Poison Squad. (U.S. Food and Drug Administration) Members of the Poison Squad dining in the basement of the Department of Agriculture. Harvey Wiley occasionally ate with them, to offer encouragement and support. (U.S. Food and Drug Administration)  The members of the Poison Squad came up with their own inspirational slogan, which hung on a sign outside the dining room. (U.S. Food and Drug Administration ) Guest Alan Lee is a freelance linguist and native Hokkien speaker.  Footnotes And Further Reading The Poison Squad by Deborah Blum tells the very entertaining history of Harvey Wiley, the early days of food regulation in the United States, and, of course, the Poison Squad. The Language of Food by Dan Jurafsky is a word nerd’s dream, and contains more on ketchup’s early history. Special thanks to Dan Jurafsky for providing background information on the early history of ketchup for this episode.  Can't get enough ketchup history? Check out Pure Ketchup: A History of America's National Condiment With Recipes by Andrew F. Smith. Learn more about ketchup's early origins in Dan Jurafsky's Slate article on "The Cosmopolitan Condiment."  Credits Science Diction is hosted and produced by Johanna Mayer. Our editor and producer is Elah Feder. We had additional story editing from Nathan Tobey. Our Chief Content Office is Nadja Oertelt. Fact checking by Michelle Harris, with help from Danya AbdelHameid. Daniel Peterschmidt is our composer, and they wrote our version of the “Song of the Poison Squad.” We had research help from Cosmo Bjorkenheim and Attabey Rodríguez Benítez. Sound design and mastering by Chris Wood.

Comedians Dave Anthony and Gareth Reynolds examine Harvey Wiley and his Poison Squad.TOUR DATESSOURCESREDBUBBLE MERCH

Before proper food safety regulation, everything from borax to formaldehyde could end up on your dinner plate. Then in the early 1900's, one wily chemists assembled a group of volunteers to eat poison for science. Join us as we digest the appetizing story of The Poison Squad! We learn what eating borax for a year will do to a healthy young man, pour some praise for the AOAC and give you advise on which side of the glory hole you want to be on. --- Support this podcast: https://anchor.fm/bunsenburnerpod/support

In 1902, chemist Harvey Wiley launched a unique experiment to test the safety of food additives. He recruited a group of young men and fed them meals laced with chemicals to see what the effects might be. In this week's episode of the Futility Closet podcast we'll describe Wiley's "poison squad" and his lifelong crusade for food safety. We'll also follow some garden paths and puzzle over some unwelcome weight-loss news. Intro: In 1887, an inadvertent dot in a telegram cost wool dealer Frank Primrose $20,000. For 25 years, two Minnesota brothers-in-law exchanged a weaponized pair of moleskin pants. Harvey Washington Wiley's poison squad dined in formal clothing and wrote their own inspirational slogan. Sources for our feature: Bernard A. Weisberger, "Doctor Wiley and His Poison Squad," American Heritage 47:1 (February/March 1996). Oscar E. Anderson Jr., The Health of a Nation: Harvey W. Wiley and the Fight for Pure Food, 1958. Paul M. Wax, "Elixirs, Diluents, and the Passage of the 1938 Federal Food, Drug and Cosmetic Act," Annals of Internal Medicine 122:6 (March 15, 1995), 456-461. James Harvey Young, "Food and Drug Regulation Under the USDA, 1906-1940," Agricultural History 64:2 (Spring 1990), 134-142. Cornelius C. Regier, "The Struggle for Federal Food and Drugs Legislation," Law and Contemporary Problems 1:1 (December 1933), 3-15. Donna J. Wood, "The Strategic Use of Public Policy: Business Support for the 1906 Food and Drug Act," Business History Review 59:3 (Autumn 1985), 403-432. E. Pendleton Herring, "The Balance of Social Forces in the Administration of the Pure Food and Drug Act," Social Forces 13:3 (March 1935), 358-366. Carol Lewis and Suzanne White Junod, "The 'Poison Squad' and the Advent of Food and Drug Regulation," FDA Consumer 36:6 (November-December 2002), 12-15. Mike Oppenheim, "Food Fight," American History 53:4 (October 2018), 68. Bette Hileman, "'Poison Squads' Tested Chemical Preservatives," Chemical & Engineering News 84:38 (Sept. 18, 2006). Wallace F. Janssen, "The Story of the Laws Behind the Labels," FDA Consumer 15:5 (June 1981), 32-45. G.R. List, "Giants From the Past: Harvey W. Wiley (1844-1930)," Inform 16:2 (February 2005), 111-112. Bruce Watson, "The Poison Squad: An Incredible History," Esquire, June 27, 2013. Deborah Blum, "Bring Back the Poison Squad," Slate, March 2, 2011. Lance Gay, "A Century Ago, the Federal Government Launched One of Its Most Unusual and Controversial Investigations," Pittsburgh Post-Gazette, Dec. 30, 2002, A-8. "Harvey W. Wiley: Pioneer Consumer Activist," FDA Consumer 40:1, (January-February 2006), 34-35. "Harvey Washington Wiley," Science History Institute, Jan. 10, 2018. Karen Olsson, "We Must Eat, Drink and (Still) Be Wary," Washington Post, Sept. 6, 1998, C01. O.K. Davis, "The Case of Dr. Wiley," Hampton Columbian Magazine 27:4 (October 1911), 469-481. A.A. Langdon, "Food Expert Defends Borax," What-to-Eat 22:3 (March 1907), 91-92. "To Investigate Wiley's Food Squad Methods," National Provisioner 36:2 (Jan. 12, 1907), 1. "Letter Box," Pharmaceutical Era 37:22 (May 30, 1907), 514. "The Case of Dr. Wiley," American Food Journal 4:2, Feb. 15, 1909, 16. "Food Law's Anniversary," New York Times, June 30, 1908. "Wiley's Foes Think They've Beaten Him," New York Times, Dec. 29, 1908. H.H. Langdon, "Why Wiley Is Criticised; His Radical Views Said to Justify Tests by the National Commission," New York Times, April 7, 1907. "Benzoate Indorsed; Wiley Loses Fight," New York Times, Aug. 27, 1909. "Health Rather Than Money," New York Times, Aug. 21, 1910. "Germans Verified Wiley Poison Tests," New York Times, Aug. 19, 1911. "Forbidden Fruit," New York Times, Oct. 11, 1911. "Pure Food in One State Is Poison in Another," New York Times, Jan. 25, 1914. "Dr. H.W. Wiley Dies, Pure-Food Expert," New York Times, July 1, 1930. Listener mail: Listener Rob Emich discovered Spring-Heeled Jack London-Style Porter in Cape Cod last month (see Episode 34). Brittany Hope Flamik, "Australia's Endangered Quolls Get Genetic Boost From Scientists," New York Times, July 26, 2018. April Reese, "Ecologists Try to Speed Up Evolution to Save Australian Marsupial From Toxic Toads," Nature, July 23, 2018. Jesse Thompson and Liz Trevaskis, "Questions Over Quarantined Astell Island Quolls Who Lost Their Fear of Predators," ABC Radio Darwin, Aug. 9, 2018. Wikipedia, "Garden-Path Sentence" (accessed Aug. 17, 2018). "Garden Path Sentences," Fun With Words (accessed Aug. 17, 2018). BBC Sound Effects. Dave Lawrence, "RNN of BBC Sound Effects," Aardvark Zythum, Aug. 2, 2018. Dave Lawrence, "More Sound Effects," Aardvark Zythum, Aug. 3, 2018. This week's lateral thinking puzzle was contributed by listener David Palmer. You can listen using the player above, download this episode directly, or subscribe on Google Podcasts, on Apple Podcasts, or via the RSS feed at https://futilitycloset.libsyn.com/rss. Please consider becoming a patron of Futility Closet -- you can choose the amount you want to pledge, and we've set up some rewards to help thank you for your support. You can also make a one-time donation on the Support Us page of the Futility Closet website. Many thanks to Doug Ross for the music in this episode. If you have any questions or comments you can reach us at podcast@futilitycloset.com. Thanks for listening!

Nowadays U.S. grocery shoppers can be reasonably certain that the foods they purchase are safe (if not healthy). But this wasn't always the case. In fact, if it wasn't for one extremely driven, imperfect man on a mission to clean up America's food industry we might well still have rampant contamination in the grocery aisles today. Harvey Wiley didn't think it was enough to conduct conventional safety studies, either -- he jumped straight to human experimentation. Join the guys as they delve into the strange story of Harvey Wiley and the Poison Squad. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

August 31, 2015 - In our last episode of August, we introduce you to our first History Author Show correspondent: Amanda Read. Amanda Read grew up across the States and overseas as an Army brat before her family settled on Fair Hill Farms in Alabama. She graduated from Troy University Magna Cum Laude in 2013 with a Bachelor of Science in History and a minor in Political Science. She's done voice-over work on previous shows, performing dramatic readings from war diaries and the letters of First Lady Dolley Madison. Amanda has a love of old fashioned things, from dipping pens to vintage dresses. She even dresses her horse in period tack. She is passionate about two historical figures in particular: Isaac Newton and Harvey Wiley. Keep up with Amanda’s wide range of work at AmandaRead.com, LukeHistorians.com, or on Twitter @SincerelyAmanda. While we're meeting Amanda, we also enjoy her first interview: A chat with Jim Leeke, author of Matty Boy: A Civil War Novel for Young Readers. Amanda seemed perfect for this conversation. She not only counts both Ulysses S. Grant and Robert E. Lee as ancestors, but she's the eldest of nine children. We'll also hear from Jim Leeke again on a book for adults: Nine Innings for the King: The Day Wartime London Stopped for Baseball, July 4, 1918.  You can follow Jim on Twitter @9Innings4King, or visit his website at SamsLeague.Blogspot.com. Additional Books discussed in this episode:  

In the late 1800s, no one really monitored food additives. After Congress refused to regulate food safety, Harvey Wiley had groups of healthy men ingest poisons for six months. Tune in to learn how these "Poison Squads" shed new light on Wiley's cause. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers