Interview With Bestselling Author Margaret Graham

Posted on May 25, 2016 by Catherine Balavage

What made you get into writing?

Having a 4th child. She was lovely but seldom slept and mithered a great deal. I needed to ‘get away’ even if only for half an hour. So I started writing a book about my mother’s rather interesting life growing up in the North East just after the 1st World War. Halfway down the first page I realised I didn’t really know my mum in that way, only anecdotes. So it became fiction, but based on her life. It’s called After the Storm.

Did You find becoming a published writer easy?

Not at all. Having embarked on the novel I joined a writing class. I do wish more would these days, or at least learn the basics of structure, and how to edit one’s work. The class was not only crucial but also supportive, because I was working alongside like minded people, and it helped me enjoy the process. Mark you, my writing class had an excellent tutor, and you need to check this out. There are a lot of charlatans out there, selling their services when they know diddly-squat – and charge a lot. If you have the time, try ARVON and other residential courses. Also the weekend Winchester Writing Festival. That’s fantastic.

Then, of course, you reach the stage where you have a manuscript, finished. What next? How to get that publishing contract?

Try and find an agent. But how do you get the interest of an agent. I entered a competition and was one of the Best Entries. This helped when circulating the manuscript. I was finally taken by an agent who knew that Catherine Cookson, who wrote about the North East had just left Heinemann. Mine was a novel about the North East, and the publishers were immediately interested. Mark you, I then had to double it in length, put in a secondary character and sub plot, and do it all in 6 months. I was on my way.

So it is very much about what the publisher needs at a particular time. However, as you can see, the author does need to be flexible, and listen to the experts, and do as they want. Basically we are providing a product, which they have to need in the first instance. Then it has to be tweaked to be the best product you can create. They are invariably right. As a writer, you need patience. Learning to write well took me 4 years. Over those years I was serving an apprenticeship really, lhoning my skills, so that when the time came, I could do as they advised.

What else would you have liked to do?

Be a star. I feel the world has been deprived of a great talent!

What is your writing process?

Find that germ of an idea. Then think, think and think again, to see if it it will run as a novel. I work out the normal world, point of change, the tension, motivation, and totally getting to be the main and secondary characters. Alongside this, because I am invariably writing out of my time and place, I need to research, make notes, become so familiar with the context so that I can swim amongst the period, or situation, without overloading it with show-off details. Therefore I do a lot of reading, and that old chestnut – thinking again. Then, when I have a thorough plan, and by this I mean a chapter by chapter plan I get my head down and write hard for about 8 weeks. Because I’ve been doing it so long I have the experience to get it more or less right, and to create a sound structure. There is only one structure, you know. And it must be followed. It is the author’s ‘voice’ that makes a novel ‘different’. That’s the first draft, then I go through and alter, tweak, edit. So the second I usually sent into my publisher. Writers need to designate writing time. It’s a job, even if you already have a day job, so discipline yourself to create your writing time. You will find you do much of your thinking whilst traveling, driving, working, and at the end of the day you’re a bit further on.

A House Divided is the third Easterleigh Hall novel. How hard is it doing a series?

Hard in a way. You have to remember all the characters inside and out. What are their ages? Appearance, little ways, and then when you start the novel you have to try and make the novel stand alone, though it must also bring previous readers of the series up to date. I think that first chapter is the most difficult.

When can we expect another EH novel?

In a year.

Have you become close to the characters? Oh yes, I become all the characters really. You have to or it doesn’t work.

Can you tell us where the series is going next?

I would imagine into the 2nd world war. Perhaps Tim will go into the secret side of the war, but not quite sure about anyone else yet. It will come to me.

What do you like to do when you are not writing? I run my charity, Words for the Wounded, which raises money for the wounded through writing events. We have an annual Independent Author Book Award, and we also run workshops and an annual LitFest. We’ve helped a few writers along in this way. Last year’s winner was picked up by an editor, and others have found that the publicity of being placed has helped their sales. I love working with Frost, and reviewing books, and I do like to play truant and just have a good time.

Any tips for aspiring writers.

Work hard, go to writing classes, and literary festivals, listen to authors talking, and listen to a publishers’ or agents’ advice. READ books, learn how to write short stories, because publication in womens’ magazines promotes sales of your books. Most of all, don’t rush. Do several drafts, edit carefully, and enjoy it. Life’s too short not to.

Your guide to natural alternatives to sugar

Posted on May 25, 2016 by Catherine Balavage

To clear up the confusion around ‘natural’ sweeteners and help you chose the right one, we asked Dr Marilyn Glenville, the UK’s leading Nutritionist, author of Natural Alternatives to Sugar to give us the low-down on the most popular natural sweeteners.

Fructose

What is it? Naturally found in fruit, you can buy fructose as a white powder. The problem with it is that it is totally refined and all the goodness and fibre that would be in the fruit is absent.

Interestingly, fructose does not cause the release of insulin as sucrose and glucose do, so initially it was thought to be a healthy form of sugar. However, it has other negative effects on your health.

Fructose goes straight to your liver, which has to metabolise it, in the same way as alcohol does. So it can make you gain weight, increase your appetite and also give you fat around the middle. Fructose interferes with your production of hormones like leptin, which should send you a signal telling you that you have eaten enough, and fructose can raise levels of a hunger hormone called ghrelin, increasing your appetite.

Fructose does not supply any energy at all to either your brain or your muscles; it is only stored as fat.

Dr Glenville’s view: I would never use fructose as a sweetener. If it is naturally contained within the fruit then that is fine but I would not buy it as a white powder to add to food.

Agave

What is it? It comes from the agave plant in Mexico, where traditionally the sap would have been boiled for hours to obtain the sweet syrup. Unfortunately, to cut the costs, to produce agave on a commercial scale, the agave is made from the starch of the root bulb and the final product is just refined fructose.

There may be some companies who produce the agave syrup in the traditional way but it is not easy to tell given the marketing hype around the products. They would be definitely be more expensive because of time making the product and availability.

Dr Glenville’s view: I would not recommend using agave as it could be up to 90% fructose and there doesn’t seem to be a way of distinguishing whether the agave has been made in the traditional way or whether it is commercially produced.

Honey

What is it? Although this is a natural sweetener, you should only use it sparingly. Honey is a simple sugar, primarily made up of glucose and fructose, and so is absorbed into your blood stream quickly, hence it’s not ideal if you’re trying to control your blood sugar or lose weight. The fructose content can be up to 40 per cent in some honeys.

If you do use honey then avoid types which are ‘blended’ or the ‘produce of more than one country’ because they are often heated to temperatures as high as 71°C, which destroys their natural goodness.

Bees gather nectar from flowers to take back to the hive. Honey is often harvested from the hives in the autumn, which means that the bees will struggle without food over the winter. So the bees are fed a substitute for nectar which honey in the hive so the bees can feed until the spring. However commercial beekeepers look just at the financial cost because they can sell the honey for more than the sugar water costs to feed the bees over the winter.

So, in effect, you may not be buying ‘pure honey’, even though it might say so on the label, because the sugar water gets mixed up with the honey in the hive and, basically, the raw material for the honey is simply white sugar.

Dr Glenville’s view: Not an ideal sweetener as it is a simple sugar and so will affect your blood glucose (sugar) quickly. If you are going to use honey, try to get organic if possible and use very sparingly.

Molasses

What is it? Molasses is the by-product of the process used to extract sugar from sugar cane or beet.

The sugar cane juice is boiled and sugar crystallised from it. The syrup that is left over is molasses. Normally, the sugar cane is boiled three times to remove as much sugar as possible and the molasses left over at the end of this third stage is called black strap molasses and is dark in colour, very syrupy and has the lowest amount of sugar but the highest quantities of vitamins and minerals. It is a good source of vitamin B6 and potassium and a very good source of magnesium and manganese.

About half of the sugar content is made up of fructose and glucose in equal amounts and the other half sucrose.

Dr Glenville’s view: This has not been a sweetener that I have used, as it is a by-product of sugar extraction and, as a result, may have higher levels of the pesticides and other chemicals used in sugar cultivation and processing. It also has a very strong taste.

Xylitol

What is it? It is sold as a white powder and is considered natural because it occurs naturally in plants. It is low in calories and does not need insulin to be metabolised in the body so it is very useful for diabetics. It also has benefits for dental health as it reduces caries. Its main side effects are diarrhoea and bloating as it ferments in the digestive system.

Xylitol is found in the fibres of many plants, including sugar cane, corn cobs and birch. However, it requires a lot of refining to take it from the raw product to a white powder.

Basically, xylitol is made from the hydrogenation of a sugar called xylose, rings warning bells as we have been moving away from hydrogenated fats over the years, after we found out about the health risks associated with them. There may be concerns about hydrogenated sugar in years to come.

Dr Glenville’s view: I would not use xylitol as it requires far too much processing to be considered a natural product.

Sorbitol

What is it? Like xylitol, sorbitol is a sugar alcohol and is often used in foods designed for diabetics because it requires little or no insulin. It is usually made from corn syrup. Sorbitol is found naturally in stone fruits such as prunes, plums and dates. Like some other sugar substitutes, it is a very heavily-processed product.

The side effects of sorbitol are similar to those for xylitol, in that it can cause diarrhoea because it stimulates bowel motion. Both sorbitol and xylitol can worsen IBS.

Dr Glenville’s view: I would not recommend using sorbitol because of the negative effects on the digestive system and the fact that it is a heavily-processed sweetener.

Maple syrup

What is it? Maple syrup is made from the sap of maple trees by making a hole in the tree and collecting the syrup.

It contains 34 beneficial compounds, which have antioxidant and anti-inflammatory properties! It is also the natural sweetener usually recommended for IBS sufferers as it causes the least problems with digestion.

Maple syrup contains significant amounts of zinc and manganese and 15 times more calcium than honey. It is made up of primarily sucrose and very small amounts of fructose and glucose.

Beware maple syrup labeled as ‘maple-flavoured syrup’ rather than just ‘maple syrup’ as this won’t be pure – in fact, it may not contain any maple syrup at all!

Dr Glenville’s view: I do use real maple syrup as a natural sweetener and I always buy organic where possible. I use it in cakes and to drizzle over the top of crumbles to give it a lovely browned effect.

Barley malt syrup

What is it? This is an unrefined natural sweetener produced from sprouted barley malt, which is dried and then cooked, sometimes called Barley Malt Extract. The liquid is then filtered and reduced down to the required consistency. It is thick and dark brown and makes wonderful flapjacks. It is a reasonably good source of some minerals and vitamins and contains almost no fructose or sucrose.

Dr Glenville’s view: Barley malt syrup is a good choice as a natural sweetener. It has a malty taste so does not work well, taste-wise, in all recipes but, as I mentioned, brilliant for using in flapjacks where the malt is an added benefit.

Brown rice syrup

What is it? This syrup is a natural sweetener, available in most health food shops, also called rice malt syrup. Brown rice syrup contains three sugars – maltotriose, maltose and glucose. Cheaper versions are made from cooked brown rice cultured with enzymes to turn the starches in the rice into sugar. Others use sprouted grains that release the enzymes that breakdown the grain into maltose and other sugars. Also brown rice syrup doesn’t contain any fructose, which is a good thing.

Dr Glenville’s view: I personally would use organic brown rice syrup as a sweetener. It does tend to change the texture of baked foods, so is best used where a little crunch is of benefit. This makes it a good choice for a crumble, flapjack or healthy granola, in small amounts.

Stevia

What is it? Stevia is derived from the leaves of a South American plant of the same name. It has been used for centuries as a sweetener in South America. In 2011 it was approved for use in the EU. Stevia is 2-300 times sweeter than table sugar (sucrose).

Unfortunately, there are a couple of problems with stevia. Read labels very carefully as some products can contain dextrose and flavourings. You need a product that is 100 per cent stevia.

As stevia is not absorbed through the digestive tract, it is considered to have no calories, so it appears a good choice for weight loss. However, although pure stevia is more natural than artificial sweeteners, it still primes your body to expect a corresponding amount of calories for the sweetness. When that calorie hit doesn’t happen, your body will send you off to get the calories from somewhere else, increasing your appetite and causing weight gain.

It has a slightly bitter aftertaste for most people, which is why it is often mixed with other sweeteners, especially in soft drinks and processed foods.

Dr Glenville’s view: You could use stevia as a sweetener as long as you use it in moderation and it is just stevia in the product. Not everyone likes the taste though.

Palm sugar

What is it? Palm sugar can also be known as jaggery but, instead of being made from sugar cane, it is made from the palm tree and, in particular, the palmyra palm tree. The palm flowers are tapped to release the juice, which is then boiled down to produce the syrup, which is then be allowed to crystallise.

It is a traditional Ayurvedic ingredient and contains good amounts of B vitamins (including a plant source of B12). It has a low glycaemic index – great for weight loss.

Dr Glenville’s view: A good natural sweetener and a nice alternative to sugar – can be used in cooking as well as drinks.

Coconut sugar

What is it? This sweetener is also known as coconut palm sugar and is produced from the sap of the flower buds of the coconut tree. It is found in liquid form as a syrup, (also known as coconut nectar and blossom syrup) as well as crystals.

To obtain the sap, the tree is tapped, as in the palm sugar, and minimally heated in order to allow moisture to evaporate to form the syrup. When the syrup cools down it crystalises.

Like palm sugar, coconut sugar is rich in nutrients such as the B vitamins, magnesium, calcium, potassium, zinc, 17 amino acids, short chain fatty acids, polyphenols and antioxidants; plus it has a nearly neutral pH. It also contains inulin, which is a prebiotic and helps to feed beneficial bacteria.

Dr Glenville’s view: I have not used coconut sugar myself but it is supposed to taste like brown sugar and you would use it exactly the same as sugar. I would suggest buying organic coconut sugar.

Yacon syrup

What is it? This is a sweetener made from the sweet root of the yacon, which is a member of the sunflower family, also known as the Peruvian ground apple. It tastes like a cross between an apple and a pear. Yacon contains good amounts of a prebiotic, which helps to feed the beneficial bacteria in the digestive system. Yacon also contains good amounts of vitamins and minerals. It is low GI, can help to lower glucose levels and is said to be fine for diabetics to use. It is traditionally made without chemicals using evaporation, like maple syrup.

Dr Glenville’s view: I would recommend this as a sweetener. It can be used instead of a liquid sweetener such as honey and also in baking. Choose an organic variety. It may not be suitable for people with IBS due to its high prebiotic content.

http://www.marilynglenville.com

Perrier-Jouët Champagne Terrace in the Heart of Bath

Posted on May 24, 2016 by Kesh

With this summer set to be the hottest on record, what better way to celebrate than to raise a glass of ice-cold Perrier-Jouët on The Terrace of Bath’s No.1 Cocktail Bar. Sub 13 is located within the stunning Edgar Buildings in Bath and is set to be the go-to place for alfresco tipples in The Cotswolds. The renowned Champagne house Perrier-Jouët have teamed up with Sub13 and have taken over their rooftop tier for the summer months making it a private retreat at the top of this beautiful Georgian Townhouse.

Adorned with fairy lights and complete with it’s own chic bar, guests are invited to try creations from the specially curated cocktail menu. This really is a magical Champagne haven in The Country and with outdoor heaters and large umbrellas, Sub13 have made sure that you can enjoy this beautiful terrace come rain or shine.

In the meantime, Perrier-Jouët have recommended some fantastic cocktails to whet your appetite;

Spring Punch

Vodka
Lemon juice
Sugar syrup
top with Perrier-Jouët Grand Brut and
a drizzle of Crème de Mûre

Add the first three ingredients to a hi-ball glass with ice cubes and briefly shake to mix, then top up with Champagne. Add a crown of crushed ice and drizzle the crème de mûre over the top. Finish with a blackberry and a slice of lemon zest.

Jalisco Flower

Tequila
Grapefruit juice
Elderflower Liquor
Perrier-Jouët Grand Brut,

Combine first 3 ingredients in cocktail shaker; fill with ice. Cover and shake vigorously 20 times. Strain into 2 flutes. Top each with Champagne. Garnish with grapefruit twists.

Bottoms Up!

Venue;

4 Edgar Buildings, George Street, Bath, BA1 2EE

Bookings –

01225 466 667

Opening times:

Monday-Wednesday 5pm-12am;

Thursday 5pm-1am;

Friday-Sat 5pm-3am

The Perrier-Jouët Champagne Terrace is open now until the end of August

http://sub13.net/the-venue/the-terrace/

Ascension by Jeannie van Rompaey Reviewed by Frances Colville

Posted on May 24, 2016 by Margaret Graham

Planet Earth is depleted and rendered unlivable by its inhabitants. New satellite stations are built to house those with the money or good connections to get themselves there and the rest of the (now mutant) population of ‘humanoids’ is condemned to a restricted and closely monitored life in compounds built on Earth and surrounded by ‘the wilderness’. Can this be a happy-ever-after situation? What happens when the status quo is questioned and challenged? Jeannie Van Rompaey in her new book Ascension, the first in the Oasis trilogy, follows the lives of both mutant and ‘complete’ humanoids and explores what happens when they begin to connect.

Not the most original storyline perhaps and not at first glance a book which appealed to me – not being an avid fan of sci-fi. But it turned out to be worth persevering. Ascension has its roots firmly set in 21st century environmental concerns and failed political systems, and it asks questions about what we are doing to our planet, what the consequences are likely to be, and how people will cope if/when we do end up destroying Earth as we know it. I found it intriguing and more than a little worrying.

A few niggles. I was annoyed by the use of words such as bunku instead of bunk, compu instead of computer, even humanoid instead of human. What was the point, I wondered. Then there are too many things which seem implausible and which therefore need further explanation. The lack of originality continued to be an issue throughout the book. Even as an infrequent reader of science fiction and dystopias I felt that this had all been done before. And yet Ascension has something very compelling about it – and perhaps that is at least in part the knowledge that this type of scenario could indeed happen. And probably will if we don’t pay more attention to the lives we lead.

By the end of the book we are left with many unanswered questions. But that of course is the way it always is with a first book in a planned trilogy. And I can honestly (and rather to my own surprise) say that I am looking forward to books 2 and 3. Who knew??

The Oasis Series:Ascension is published by Clink Street Publishing and available in paperback (£8.99) and as an e-book.

5 Perfect Gift Ideas for Foodies

Posted on May 23, 2016 by Frostie

Are you looking for the perfect gift for a foodie? Look no further! We’ve done the hard work for you and served up five of the tastiest, most delicious and most mouth watering presents you could give your loved right now…

1. A hamper or box set

A hamper filled with unusual (or even unheard of) ingredients from a far flung corner of the globe is sure to win you a great response! Treat someone special to a hamper for vegans, Persian cuisine or authentic Korean cooking, as well as box sets containing food styling kits and essential equipment. You’re bound to hit the nail on the head by offering a gift of delectable goodies like this to spice up their kitchens, introducing their taste buds to brand new flavour combinations and kitting them out with top of the range tools.

2. A pasta making machine

Got a friend who loves Italian cuisine and gets a real sense of satisfaction from crafting their own food? Buy them a pasta making machine! They’ll love sifting through recipe books and trawling online for recommendations for the perfect pasta dough (and sauce to accompany it!). A gift like this will get them rolling up their sleeves to feed sheets of silky, golden dough through a machine, churning out ribbons of beautiful tagliatelle pasta ready for a pot of boiling water… just make sure you’re there to dig into the final dish!

3. The Thug Kitchen Cookbook

If the person you love is into food, you’ll already have clocked the rows upon rows of cookbooks on their shelves. So why add another, you ask? Well, because their current books are (pretty much) all the same – there’s nothing original between those pages, the writers are sometimes a million miles from reality, and the recipes are delivered with zero sass. So, treat your foodie friend to the Thug Kitchen Cookbook (a number 1 New York Times Best Seller with over 700,000 Facebook fans) and get them fired up about cooking delicious dishes with a side serving of attitude.

4. Foodie dice

Even foodies struggle to think of new and exciting dishes every day of the week, so why not treat them to a set of foodie dice? All they have to do is roll the dice to read the resulting ingredient combinations before rummaging through the fridge to whip up a delectable dinner. No two meals will be alike again, using the dice to gamble on over 186,000 possible recipe combinations with additional dice for seasonal veggies and spices. You’re guaranteed to help spark some creativity in the kitchen with this gift!

5. A magazine subscription

One of the best gift ideas for women who love their food (and men too, for that matter) is a magazine subscription! With no expiry date, no allergens and a lot of inspiration, the lucky recipient is going to love receiving a brand new copy of their favourite magazine every month, flicking straight to the recipe section to try out a new dish. Why not nominate yourself to come over and test their creations?

By Patrick Vernon

A Day in the Life of bestselling Author Margaret Graham

Posted on May 20, 2016 by Catherine Balavage

We have a new puppy, Polly. I’m up with the sun, because she is. So out she goes, into the garden led by me, because she is reluctant. The neighbors must think their worst nightmares have come true as this disheveled apparition stands in the dew come rain or come shine, hair askew, pleading with a four legged creature to ‘get on with it.’

In due course, I take both Polly, and the long suffering ‘older sister’ Rosie out for their walk. We head round the corner to the village pond where there are ducklings.

I say village and Downley really is one. A mere 25 minutes by train from London it has the heart of any Dorset village. There is a great community spirit, and we are fast building a reputation as a centre for the arts.

After ‘walkies’ it’s down to work – of some description. I could be sorting out next year’s LitFest for Words for the Wounded which is a charity I run with two other grannies to raise money for the wounded. The annual LitFest is our big event.

This year we had Elizabeth Buchan, Jemima Hunt, Tracy Baines and Frost’s Catherine Balavage as speakers. It was wildly successful, which is great. All the money goes to the wounded, as the grannies absorb all expenses.

My kids and grandkids are the catering team, and have a great time. Seems that not much wine survives – could there be a link?

Otherwise, as contributing editor for Frost, I could be reviewing books, or exhibitions or similar. Frost is a great springboard for aspiring writers. It gives them a cv and gets them noticed.

Otherwise, my main thrust is as an author. I write two books a year for Arrow, which is a bit of a stretch and requires a modicum of organisation. When I’m researching I spend a fair bit of time at Starbucks in High Wycombe, reading through material which could be useful, or having lunch at the Wellington on the Strand for no other reason than I love it there and can catch up with Inacky, Esther, Maria, Thomas, and Ruth, who make sure everyone has a great time. As a special treat, the grandkids can sometimes spare the time to come with me. So young, they are, but so busy. So that’s the extent of the ‘organization’.

All the time though, whatever I’m doing, I’m thinking of the novels, trying to sort out a plan, iron out structural blips, and getting to know the characters. Then, for two months, I get my head down and write the darned thing. I can’t bear being interrupted, because for that time I am living in a different world, being a different person, well, many different people, and I just want to get it all down before it escapes me.

To finish is a relief, but also a loss because the characters, their struggles, their triumphs have become yours. But then, for me, it is onto the next one, or the next WforW event, or onto yet another playtime, or something for Frost. Heigh ho, I’m very lucky.

www.margaret-graham.com
www.wordsforthewounded.co.uk
www.wordsforthewounded.blogspot.co.uk

Slug Slithers Into Apple Mac And Breaks It

Posted on May 19, 2016 by Catherine Balavage

Yes, a slug found its way into my Mac and Wreaked Havoc.

In the ultimate FML moment, yesterday my Mac would not switch on. It also would not charge. I called Apple in a panic and they recommended a company in Wimbledon. I headed to Wimbledon, baby in tow, and they sent my computer away. I prayed that there was nothing wrong with the hard drive and my prayers were answered. It was just the rest of the machine that was f**ked, because a slug decided to find a home in my computer. It took a while for it to sink in when they called me up to tell me. Then there was the price to fix it: over £500. So if you are having a bad day today just remember: a slug didn’t break your computer.

Potentially Hazardous Nanoparticles Found in Powdered Baby Formula

Posted on May 19, 2016 by Frostie

Very important information for our American cousins who have children.

Nanoparticles linked to potential health hazards were found in popular powdered baby formula products, according to a first-of-its-kind report released today. Scientists found unlabeled and under regulated nanotechnologies in six out of six formulas tested, including Gerber, Enfamil, Similac and Well Beginnings products currently on store shelves.

Friends of the Earth’s report, “Nanoparticles in Baby Formula: Tiny new ingredients are a big concern,” details new findings from independent lab research and compiles data from health impact studies on nanoparticles. Nano-sized structures and particles of potential concern were found in all six of the baby formulas tested, including: nano-hydroxyapatite (nano HA) in needle-like and non needle-like form, nano titanium dioxide (TiO2), and nano silicon dioxide (SiO2) (the nano TiO2 and SiO2 results demonstrated possible presence).

“This technology is moving from the lab to the marketplace without sufficient regulation, safety assessment and labeling,” said lead report author, Ian Illuminato, health and environment campaigner with Friends of the Earth. “It’s of real concern that these tiny particles are used in hundreds of consumer products, and now in infant formula, with minimal to no oversight. Companies and regulators must take extra care with a product fed to the most vulnerable among us.”

“Few health impacts studies have been done upon nanoparticles. Yet we have concerns about potential health impacts,” commented Tracey Woodruff, PhD, MPH, with the Philip R. Lee Institute for Health Policy Studies at the University of California, San Francisco. “Some nanoparticles are ‘needle-like’ in structure. This is concerning. We don’t know if they can possibly penetrate cell walls and migrate to other parts of the body, or cause harm when inhaled. The problem is, there hasn’t been enough research to suggest that using the types of nanoparticles found in this infant formula study is absolutely safe.”

Mark Mitchell, MD, MPH, chair of the National Medical Association’s Commission on Environmental Health agreed. “We know that our federal and state chemical regulatory systems are broken and have failed to protect our patients from illness resulting from product ingredients introduced into the marketplace before adequate health studies have been conducted. Babies’ bodies are developing and can be especially vulnerable to exposures from hazardous materials. As a physician working with low income communities and communities of color, I am concerned that this new information on powdered baby formula may indicate disproportionate impacts on vulnerable populations.”

“The failure of FDA to protect infants and mothers from the presence of potentially harmful nanoparticles in baby formula is mystifying,” said Lynn Kersey, executive director of Maternal and Child Health Access. “I know that not all powdered baby formula was tested, but the presence of these nanoparticles in these specific products is concerning to those of us working with low income families who may be more likely to use powdered formula. This means potentially disproportionate impacts on low income people and families of color.”

Lisa Archer, director of the Food & Technology Program at Friends of the Earth and herself a mother, wants federal agencies to protect the public: “Like many parents and caregivers, I had to feed my child formula. I am outraged that these poorly studied, virtually unregulated and unlabeled nanomaterials are present in infant formula when there are suitable non-nano ingredients that have been used for decades and don’t carry the same risks. The FDA must act immediately to put a moratorium on the use of nanomaterials in formula and other food until they can be proven safe, and are regulated and labeled. In the meantime, formula companies must immediately commit to not use these materials.”

Gerber is owned by Nestle, Enfamil is own by Mead Johnson, Similac is owned by Abbot Laboratories, and Well Beginnings is owned by Walgreens.

Friends of the Earth and eight other groups have sent letters to the FDA urging immediate removal of formulas with nanomaterials and for a moratorium on the use of these materials in formula until safety assessment, oversight and labeling are established. They also sent a letter to OSHA advocating for better protection of workers who may be exposed to nanomaterials. A letter was also sent to formula companies demanding that they stop using nanomaterials in absence of safety assessment, regulation and labeling. Advocates are urging consumers to sign a petition demanding this action from companies.

For more information on nanotechnology, visit www.foe.org/nanotechnology/

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