logo
New York has increased PFAS regulations as understanding has improved

New York has increased PFAS regulations as understanding has improved

Yahoo2 days ago
Aug. 2—PFAS, a class of chemicals used to make nonstick cooking pans and waterproof clothing among hundreds of other applications, have become a serious health concern for officials across the country and in New York.
PFAS, formally per- and polyflouroalkyl substances, are a class of chemicals that were heavily used from the 1940s to the late 2000s, although they persist in some applications to this day. Produced by companies like 3M, contamination can come from a variety of sources and typically results in contamination of the water table.
They're known as 'forever chemicals' because there's no way to fully remove them from the water or soil they contaminate, and they don't break down fast enough to disappear over even centuries. They build up in the environment including plants and animals, causing health problems for them and also moving up the food chain.
People who consume high levels of PFAS, or a smaller volume over a long period of time, can develop rare cancers, pre-eclampsia or a whole host of other chronic illnesses and diseases.
In 2016, New York was one of the first states to urge the federal Environmental Protection Agency to acknowledge that PFAS contamination is a major concern — joined with Vermont and New Hampshire, they pushed the EPA to implement its first health advisory for PFAS consumption later that year.
New York was the first state in the country to regulate PFAS, specifically the chemical perflourooctanoic acid or PFOA, according to the state Department of Environmental Protection. Officials took a wide survey of businesses, fire departments, fire training centers and federal Department of Defense facilities that year as well.
State DEC officials collected 25,000 gallons of PFAS-containing firefighting foam up to 2018.
In 2016, federal officials acknowledged that Fort Drum in Jefferson County had contaminated water near the Wheeler-Sack Army Airfield, resulting in the closure of nearly a half-dozen on-post water wells and a multi-million dollar federal grant to restore water sufficiency on post.
In 2018, officials in New York were expressing disappointment with federal efforts to regulate and address PFAS. The EPA maintains a list of over 100 contaminants that are proven to harm human health, but officials have identified over 80,000 potentially toxic substances to be concerned about.
"The federal government is charged with having a monitoring system to potentially add other chemicals to the ones we are required to test, but the EPA has not been moving fast enough," said Brad J. Hutton, former deputy commissioner for the state Public Health Office, speaking with the Watertown Daily Times in 2018.
Action has come since then. In 2019, the EPA launched a PFAS action plan, outlining a roadmap for addressing chemical contamination in water and soil. In January of 2024, the EPA moved to ban nearly 330 'inactive' PFAS compounds from use or processing without an agency review, effectively taking the substances off the market. Inactive substances are those that aren't used in any major manufacturing, import or export operations in any U.S. territories.
In April 2024, the EPA finalized a rule regulating six PFAS contaminants, including PFOA. The EPA also designated PFOA and PFOS, another similar compound, as hazardous to human health under the terms of the federal 'Superfund' law, allowing for cleanup and cost recovery from polluters.
Questions arose in 2025 over whether the Trump administration would change or drop any of the new regulations adopted after his first term ended in 2021, and in May, the new EPA administrator and former New York gubernatorial candidate Lee Zeldin announced the agency would keep the Biden-era restrictions for PFOA and PFOS, another PFAS chemical, but would drop regulations and reconsider findings for four other substances including PFNA and HDFO-DA.
The latter substance is known colloquially as 'GenX' and was a next-generation replacement to more harmful substances like PFOA. 'GenX' was later found to be similarly harmful to human health, and is similarly able to persist in the environment.
"We are on a path to uphold the agency's nationwide standards to protect Americans from PFOA and PFOS in their water," Zeldin said. "At the same time, we will work to provide common-sense flexibility in the form of additional time for compliance. This will support water systems across the country, including small systems in rural communities, as they work to address these contaminants. EPA will also continue to use its regulatory and enforcement tools to hold polluters accountable."
Zeldin pushed the compliance deadline for the new regulations, and promised to establish an outreach program focused on reaching noncompliant water systems, especially those in rural and small communities, to connect them with resources to bring their projects into compliance with the new rules. The initial rules required water systems to properly filter and remove the six contaminants by 2029, but the changes made by Zeldin push the broad deadline for PFOA and PFOS compliance to 2031.
The EPA also has plans to establish an exemption framework to give noncompliant systems even more time to fix their systems, but the specifics for that aren't out yet.
That move was lauded by some water district officials, including the Association of State Drinking Water Administrators Director, Alan Roberson.
"With the current compliance date of 2029, states and water systems are struggling with the timeframes to complete the pilot testing, development of construction plans, and building the necessary treatment improvements. EPA's proposed extension of the compliance date and increased technical assistance will address the number of systems that would be out of compliance in 2029 due to not being able complete all of these tasks on time," Roberson said.
Most of these changes aren't official yet — the EPA still has to introduce the new rules and usher them through the process, which could be done as early as the spring of next year.
Solve the daily Crossword
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Sandoz to offer generic weight-loss drugs in Canada at up to 70% discount, FT reports
Sandoz to offer generic weight-loss drugs in Canada at up to 70% discount, FT reports

Yahoo

time37 minutes ago

  • Yahoo

Sandoz to offer generic weight-loss drugs in Canada at up to 70% discount, FT reports

(Reuters) -Swiss generic drug manufacturer Sandoz plans to launch unbranded weight-loss drugs in Canada at discounts of up to 70% compared to branded versions once patents begin to expire next year, CEO Richard Saynor told the Financial Times. Sandoz is yet to finalise the pricing for its generic weight-loss and diabetes drug semaglutide, but a price cut of "60 or 70 per cent of the list price" was achievable, Saynor told the newspaper. Prices could drop further as more generic versions become available, Saynor said, noting, "If you were selling this at $40 or $50 a month, the market could be two or three times bigger in terms of the number of patients." Branded weight-loss and diabetes medications, such as Novo Nordisk's Ozempic and Wegovy, and Eli Lilly's Mounjaro and Zepbound, are currently priced between $200 and $400 for a one-month supply, according to the FT report. Novo Nordisk's medications use semaglutide as the active ingredient, while Eli Lilly's medications use tirzepatide. Sandoz did not immediately respond to a Reuters request for comment. The move comes as demand for weight-loss and diabetes drugs has surged globally, driven by their effectiveness in managing obesity and diabetes. Last month, a top Biocon executive told Reuters that the biopharmaceutical company aims to launch generic copies of the blockbuster weight-loss drug Wegovy in Canada within the next two years. Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data

Why beans can be hard to digest, and what a Sask. researcher is doing about it
Why beans can be hard to digest, and what a Sask. researcher is doing about it

Yahoo

time38 minutes ago

  • Yahoo

Why beans can be hard to digest, and what a Sask. researcher is doing about it

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. As humans, we've gone to great lengths to overcome legumes' natural defences. We have the tenacity of our forebears to thank every time we fill a bowl with chili or swipe refried beans with a tortilla. Take lupins, which require boiling and washing for a week while frequently changing the water to make them palatable. Even then, they don't soften, but no need to worry. Do as the Italians do and pop them like olives as a bar snack. For less needy legumes, such as pinto beans or chickpeas, the question of whether to soak or not often rears its head. There are supporters in both camps, and though it's not strictly necessary, there's one compelling reason to soak beans and peas: digestibility. Legumes contain 'antinutrients,' such as oligosaccharides — the reason beans can't shake the 'musical fruit' moniker — that prevent animals (including humans) from fully digesting them. Soaking helps reduce these compounds, making legumes more digestible. With a little bit of planning, soaking is perfectly doable at home. (Forethought isn't always required to enjoy beans, of course. Just open a can.) But it complicates things in an industrial setting, says Tolen Moirangthem, a PhD student at the University of Saskatchewan (USask) College of Engineering and the lead author of a recent study published in Innovative Food Science & Emerging Technologies that found a better method with big potential. Soaking beans overnight — 'even two days, let it ferment a little bit' — does the trick at home, says Moirangthem. But on an industrial scale, with multiple tons of legumes, that's a huge amount of time and risk. 'If water is involved, there are microbes coming in, there's bacteria coming in, all sorts of stuff coming in. So if anything goes wrong, my entire sample is off. It's gone,' says Moirangthem. 'We're always looking for an alternative. Is it less time-consuming, faster, easier to handle? Those are the things that matter when it comes to scaling up.' Moirangthem and a team of researchers from the USask Department of Chemical and Biological Engineering devised a heating method using radio frequency (RF) waves. Instead of up to two days, their process takes five minutes. In addition to being efficient, it's also more effective at reducing antinutrients and eliminating negative flavours than current techniques. The large ovens that food processing companies currently use to heat beans and peas can burn the outside of the legumes before the inside is hot enough to deactivate the antinutrients. The USask researchers found that their selective heating method, which Moirangthem compares to microwaves, reduced the amount of an antinutrient (trypsin inhibitors, proteins) by 81 per cent. Since their method works without water, there's no soaking or boiling. 'We're trying to explore how we can do it in a dry way,' says Moirangthem. The goal is to produce a digestible, plant-based protein that can be used as an ingredient in burger patties and protein powders and added as a flour in bakeries. Moirangthem has been studying food for the past 15 years, driven by a mission to bolster food security. 'With the global population increasing at this exponential rate, there will be times, in the near future, that we don't have enough food for people,' he says. 'How can we fight this? How can we (make sure) everybody gets a little bit to eat, at least to survive, and it has to be nutritious.' He sees potential in legumes to meet the world's protein needs cost-effectively and sustainably. Since dairy and meat are perishable, they're more fragile to work with, Moirangthem highlights. On the other hand, dried peas and beans are non-perishable, have a long shelf life and 'can still deliver similar nutritional protein content.' With all their promise, Moirangthem adds that legumes present a few challenges. For one, the functional properties of the protein. 'It's way easier to make a dairy-based protein supplement or dairy-based protein product because the functional property supports product manufacturing, and it doesn't require a lot of processing before we can utilize it.' Plant-based protein takes more work. 'We're trying to find how we can enhance the functional properties of proteins in beans so that we can actually go on par with (animal protein).' Then, there's digestibility and the issue of antinutritional properties, which interfere with our ability to absorb all of the legumes' nutrients. Moirangthem's research has shown that antinutrients can be reduced using RF heating. 'My study just scratched the surface, but it has potential.' He plans to continue researching the method and explore what other food processing operations it could replace. He also wants to go deeper into antinutrients and study the effect of RF heating on specific properties. Moirangthem highlights that Canada's ample farmland could make it a global nutrition hub. 'If we come together and invest in the right places and work on the right ideas, I think we can do a lot of good things,' he says, noting that he'd like to see more collaboration between academia and industry. 'Otherwise, all the research we do in the lab remains in the lab. We need to work hand in hand, and government policies to encourage such projects or such sustainable approaches would be a good stepping stone.' Should you soak your beans? Radio frequency machines like the one Moirangthem and his colleagues use in the lab are meant for industrial use. 'It's a huge setup.' So, what's the best way to ensure that the legumes you cook from dried at home are as digestible as possible? 'The best thing is traditional, very traditional, and easy to do. Soak it in water for a couple of days (at room temperature). That's it,' says Moirangthem. Cooks in his native India push it even further, fermenting legume-based batters for dishes such as dosa or idli. 'It's very easily digested.' As you probably already know from experience, soaking beans isn't necessary. You can have a perfectly enjoyable legume-rich meal without planning ahead. However, as food writer Joe Yonan writes in his 2020 book, Cool Beans, 'just because you don't have to soak beans before cooking doesn't mean you shouldn't.' Yonan refers to soaking as 'the great bean equalizer,' acting as insurance if your legumes are old, and resulting in more even cooking and less time on the stove. Not to mention, as discussed above, soaking reduces some of the antinutrients, making legumes more digestible. (Make sure to discard the soaking water and cook the beans in fresh water.) That said, if soaking will prevent you from eating beans, take the shortcut. Most Canadians only get half as much fibre as they need each day. Legumes, such as beans, chickpeas and lentils, are an excellent source, and nutrition experts recommend eating more of them. So, don't let soaking stand in your way of joining the leguminati. Pop is in the spotlight yet again. This time, for its ability to disrupt gut bacteria and immunity From potatoes to cocoa and coffee, severe weather spikes food prices worldwide, study finds Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here.

Indigenous leaders, Olympian among 15 appointed to Order of B.C.
Indigenous leaders, Olympian among 15 appointed to Order of B.C.

Yahoo

time38 minutes ago

  • Yahoo

Indigenous leaders, Olympian among 15 appointed to Order of B.C.

As British Columbians mark B.C. Day across the province, 15 people have been appointed to the Order of British Columbia. The order, established in 1989, recognizes people who have made "extraordinary contributions" to B.C. and beyond, the province said in a media release. It's considered the highest form of recognition in the province. Among the new appointees are three Indigenous leaders: Stan Bevan (Satsan), a Tahltan/Tlingit and Tsimshian artist and cultural leader; Elder Gwen Harry (Chésha7/Wigistame), a residential school survivor and education leader from the Squamish Nation; and Westbank First Nation Chief Robert Louie (Simo), a longtime advocate for Indigenous self-governance — something he said he's been involved with for 37 years. "It's just fulfilling when you witness First Nations gain their independence, gain the recognition and assume that jurisdiction of self-governance, and it makes me very proud of Indigenous people," Louie said Monday. He said he is "thrilled" for all of the appointees. "This is something that is a privilege and an honour," he said. Also appointed was Charmaine Crooks, an Olympic silver medallist and advocate for youth, equity and global sport, the province says. Four physicians were included in this year's Order of B.C. appointees, including Richmond's Sandy Dhami for her work with neurodiverse children; Vancouver's Ruth Grunau for her research into infant pain; Lantzville's Robin Love for his leadership in end-of-life care and Vancouver's John Yee for his "life-saving leadership" around lung transplants and cancer screening. Lt.-Gov. Wendy Cocchia said in a media release that this year's order recipients have left a lasting impact on their communities. "By lifting others and leading with purpose, they are helping to shape a stronger, more inclusive British Columbia for generations to come." This year's full list of recipients: Stan Bevan (Satsan), Terrace. Graham Clarke, Vancouver. Charmaine Crooks, West Vancouver. Sandy Dhami, Richmond. Ruth Grunau, Vancouver. Elder Gwen Harry (Chésha7/Wigistame), Squamish. Mark Jaccard, Vancouver. Jeremy Kinsman, Victoria. Chief Robert Louie (Simo), West Kelowna. Robin Love, Lantzville. Susannah Pierce, West Vancouver. Allan Seckel, Vancouver. Martha Sturdy, West Vancouver. Alan Twigg, Vancouver. John Yee, Vancouver. There are now 530 people who have been appointed to the Order of B.C. since its inception. The newest appointees will be inducted into the order at a ceremony in Victoria next month.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store