Global regulators are increasingly moving to phase out refrigerants that lead to global warming. On July 2, 2015, the US Environmental Protection Agency (EPA) announced landmark regulations that will phase out the use of many of the world’s most potent hydrofluorocarbons (HFCs), such as R-404A, in a variety of applications. The new regulation, effective summer […]
Browsing the "HFCS" Tag
Here is news of interest from research taking place at DOE’s Oak Ridge National Laboratory. Refrigeration CO2 to the rescue Tomorrow’s commercial refrigeration systems — like the ones in supermarkets – could be cooled by carbon dioxide instead of hydrofluorocarbons, a greenhouse gas that is nearly 4,000 times more potent than CO2. That is important […]
Image Credit: USDA/Wikimedia CommonsAmericans eat a lot of corn. Sure there's cooked corn and corn chips and corn flakes and cornbread and the myriad other varieties found in the average American market. And, with the arrival of summer, there is now corn-on-the-cob (though here in the upper midwest: the sweet corn at the local supermarket right now is trucked in from Florida, not locally grown).
But in addition to its recognizable forms, where the corn is recognizable as corn, there are untold numbers of additional places where we don't recognize it, but where corn forms the substance of our diet. And most of that has been highly processed.
I've been reading The Omnivore's Dilemma by Michael Pollan recently, and it has been a very enlightening read. One of the most shocking things to discover was just how much corn is suffused throughout the typical American diet.