Wildfires, Air Pollution, and the Fire Retardant’s Toll On the Ecosystem

The wildfires in California have dominated the headlines lately. The devastation has been serious, but it’s easy to forget about the what this means for the health of those both caught in the fires and trying to live their lives normally in spite of the high levels of air pollution they’re currently dealing with. Those in California are being exposed to hazardous air conditions, and air pollution can cause serious health issues. Additionally, a new study from the University of Texas has found that poor air quality has reduced global life expectancy by 2 years. The severity of these wildfires is another sign of how close we are to this kind of climate event becoming our new normal, leaving us fighting environmental and medical battles on multiple fronts.

Quality of Life

Life won’t return to normal for CA residents for a while. During the peak of the smoke and air pollution from the fires, the air quality index (AQI) in areas of CA was registering as high as a 313. For some context, good quality registers from 0 to 50. Numbers are down from their peak, but parts of Northern CA are still dealing with air unhealthy for sensitive groups. Vulnerable populations include children, the elderly, those with heart or lung conditions, and pregnant women.

Air pollution can have a serious impact on health. A recent study from the University of Texas examined air pollution data from the Global Burden of Disease Study in an effort to understand the consequences of atmospheric particulates. Joshua Apte is an assistant professor in the Cockrell School’s Department of Civil, Architectural and Environmental Engineering and in the Dell Medical School’s Department of Population Health.

The fact that fine particle air pollution is a major global killer is already well known…And we all care about how long we live. Here, we were able to systematically identify how air pollution also substantially shortens lives around the world. What we found is that air pollution has a very large effect on survival – on average about a year globally.”

The Great Outdoors

2018 is the most destructive wildfire season recorded in California, with over 1.6 million acres burned and 2.9 million dollars in damage costs. The previous holder of that title was 2017, and that isn’t a new trend. All of the conditions needed for an intense fire season are there: dry conditions due to little rain, the hottest summer on record, warm winds that regularly exceed 50 miles an hour, and plenty of fuel for the fire to consume. Those conditions are also creating an increasingly longer wildfire season. According to Scott McLean, deputy chief of communications for the California Department of Forestry and Fire Protection, that trend will likely continue.

It’s progressively been getting longer. We don’t even call it a season anymore, to be frank with you. We’re seeing wildfires every week of each year right now…We’ve basically taken the season aspect out of the equation.”

The Red Stuff

There are also environmental concerns with the way we fight forest fires, namely Phos-chek, the weapon of choice for modern firefighters. Previously owned by Monsanto (the product is now produced by Israel Chemicals Ltd.), Phos-chek is frequently seen streaming out of planes like a crimson waterfall. Although the formula is kept secret, the fire retardant is composed primarily of fertilizers like ammonium phosphate combined with clay or guar thickeners designed to keep the solution from dispersing in the air. Phos-chek use in the state of CA has multiplied rapidly over the last few years, going from 9 million gallons sprayed in 2014 to 19 million gallons used in 2016. That trend promises to continue, as more than a million gallons of the chemical were used on the Mendocino Complex fire this year.

There wasn’t a serious look at the environmental impact of Phos-chek until a Montana judge ordered a thorough examination of the product in 2014. Previous attempts by the U.S. Forest Service to determine the environmental impact of the fire retardant have proclaimed it safe, despite marine plant and animal deaths recorded after the use of the chemical. In 2002, fire retardant chemicals dropped in the Fall River in Oregon killed 22,000 fish in one day. Now, reports maintain that Phos-chek does no harm if it’s used correctly and well away from bodies of water, which are highly susceptible to phosphate pollution.

The Feedback Loop

Proponents of Phos-chek and other phosphate-based fire retardants mention that the chemicals perform a service beyond fire containment – fertilization. But how does that actually work? Phosphorus is an essential nutrient for plant growth, but too much of it is detrimental to plant health. Excess phosphorus, which remains in the soil for 3 to 5 years, causes plants to develop yellowing leaves due to an inability to properly absorb nutrients like iron, manganese, and zinc. It also harms root funghi, interfering with a plant’s ability to absorb water.

Firefighting organizations are dumping 19 million pounds of this phosphate-based fertilizers a year, and that’s also harming native plants. According to Andy Stahl, executive director of Forest Service Employees for Environmental Ethics,

Phosphate fertilizer, e.g., Phos-Chek, can have adverse effects on plants adapted to nutritionally poor soil by increasing competition from invasive species better suited to growing in the newly-fertilized soil. For this reason, the U.S. Forest Service bars aerial fire retardant from being used in critical habitat of many threatened or endangered plants.”

In many ways, we keep telling the same story. We eliminate the natural systems that keep our bodies and environment healthy. We look for the most likely cause and often accept the first plausible explanation.  It’s not that simple and the longer we think it is, the likelihood of actually addressing climate change drastically decreases.


Why Romaine Lettuce and Spinach Keep Trying To Kill Us, and What We Can Do About It

Last week the news told us to throw out your romaine lettuce. Food-safety investigators traced the recent romaine lettuce E. coli outbreak to growing fields in California, but regulators still say it’s unsafe to eat the leafy green in 10 states including New York. As a result of this, the FDA is interested in creating a new labeling standard that would require companies to show where their lettuce comes from. Let’s take a look at Food Poisoning and its link to factory farming, and then we’ll go over supplements that can kill food born pathogens.

E. Coli, Salmonella, and Other Foodborne Illnesses

The foodborne agents causing death the majority of deaths are Salmonella (31%), Listeria (28%), Toxoplasma (21%), Norwalklike Virus (7%), Campylobacter (6%), and STEC E. coli (4%) (Meade 1999).”

For most of these agents, the clinical case fatality rate from foodborne infection is less than 1% but note that for Listeria and Toxoplasma the clinical case fatality rate is 20%. Note also that these averages obscure strong relationships between important factors, such as age and co-morbidity, and disease risk. – John M. Gay

Not all E. coli is bad. You probably have more than one kind of E. coli in your gut right now. It’s a normal part of our healthy bacteria, and they help us digest food, amongst other things. E. coli O157:H7, on the other hand, is pathogenic and can cause bloody diarrhea, sometimes cause kidney failure, and even death.

Recommended: Best Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections

E. coli cause disease when the bacteria produces a toxin called Shiga toxin. These bacteria are called “Shiga toxin-producing E. coli,” or STEC for short. O157 is the most common STEC identified in the U.S.

When you hear news reports about outbreaks of E. coli infections, they are usually talking about E. coli O157.” – CDC

The CDC estimates that STEC causes 265,000 illness, 3,600 hospitalizations, and 30 deaths yearly in the U.S.

Trump’s FDA, responding to pressure from the farm industry, delayed the water-testing rules for at least four more years.

E. coli O157:H7 is believed to have evolved from E. coli O55:H7. That strain is also resistant to antibiotics and acidity and can be pathogenic, but O157 is more antibiotic resistant, more able to resist acidity, and more likely to make us sick. Antibiotic resistance allows the bacteria to not just survive, but to thrive in an environment where antibiotics are being administered. The reason for this is when you wipe out competing microbes, the few survivors can proliferate. Factory farming is likely to blame for much the E. coli in our lettuce, and it’s possible that the O157 variant wouldn’t even exist without factory farming.

E. Coli O157:H7 doesn’t always make us sick, but people with weaker immune systems are much more susceptible.

And there’s also the well-known bacteria, salmonella, which is said to be the most common cause of foodborne illness in the U.S. There are actually more than 2,000 different types of salmonella bacteria and these bacteria can cause several types of infection. Most often, these bacteria cause gastroenteritis, but they can also cause typhoid fever, a more serious infection.

Salmonella enterica serovar Typhimurium subtype DT104 appears to be the most likely Salmonella to give us serious trouble, It’s drug-resistant and becoming more and more widespread both in the U.S. and internationally. Again, we have factory farming to blame.

The CDC says that Salmonella is responsible for approximately 1.2 million illnesses a year in the United States, with 23,000 hospitalizations and 450 deaths. Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps. The illness typically runs for 4 to 7 days, and most recover without treatment. Stomach acid tends to destroy Salmonella. One must consume a large amount of the bacteria for an infection to develop unless people have a deficiency of stomach acid. This makes those on acid-indigestion medications more susceptible.

We also have factory farming to thank for many of the Campylobacter outbreaks. Though it’s not commonly reported, Campylobacter bacteria infects an estimated 2.4 million people yearly, making it one of the most common foodborne illnesses, according to the CDC. It’s generally mild and often unnoticed but it can occasionally kill those with weak immune systems. Campylobacter lives in the intestinal tract of birds and can be transmitted from bird to bird through common drinking water and feces contact.

Norovirus, Toxoplasmosis, and Listeria round out the five most common culprits of food poisoning in America. Noroviruses and Toxoplasmosis aren’t infections that can be tied to factory farming. Listeria doesn’t have a mutated cousin that we can blame factory farming for, but just like with other foodborne infections, poor food handling, and poor animal welfare standards do play a large part, and factory farming is often responsible for contaminating produce with Listeria.

When medical researchers at the University of Minnesota took more than 1,000 food samples from multiple retail markets, they found evidence of fecal contamination in 69% of the pork and beef and 92% of the poultry samples. Nine out of ten chicken carcasses in the store may be contaminated with fecal matter. And half of the poultry samples were contaminated with the UTI-causing E. coli bacteria.” – Dr. Michael Greger

How Factory Farming Is Poisoning Our Vegetables

We believe that raw fruits, vegetables, and herbs are absolutely critical to achieving great health, especially when one is attempting to heal from disease. But the CDC reports that around half of all foodborne illnesses are actually caused by raw produce. How does this happen?

Cattle, pig, and poultry factories dump millions of gallons of putrefying waste into massive open-air cesspools, which leak and contaminate nearby water sources used for irrigating crops. That’s one of the most common ways that a deadly fecal pathogen like Salmonella and E. coli O157:H7 can end up contaminating our spinach.

Produce farmers weren’t required to test their irrigation water for pathogens like E. coli or Salmonella. But in 2011, after several high-profile disease outbreaks, Congress ordered a program requiring produce growers to begin testing their water under rules crafted by the Obama administration’s Food and Drug Administration. The program was just about to go into effect when Trump’s FDA, responding to pressure from the farm industry, delayed the water-testing rules for at least four more years. This decision was made six months ago.

On November 26th, the FDA announced that it had traced an E. coli outbreak in romaine lettuce back to growing regions in parts of central and northern California. A previous outbreak was traced back to Yuma farms in California, which were voluntarily testing their water for pathogens. Most of California’s farmers are now testing for pathogens in their water sources. It’s likely that the most recent contamination comes from a farm or farms that have been testing their water.

Villaneva and Gary Waugaman said the monthly testing is not foolproof; it minimizes, but doesn’t eliminate, the risks. Also, pathogens from livestock and other animals can get into crops from wind, dust and other means.” – Dirty Farm Water Is making Us Sick

It appears that even when the water is clean, local animals may be picking up pathogens from animal farms and depositing them into the produce farms.

How To Avoid Food Poisoning

Smaller farms are usually a safer bet but by no means is this a guarantee against foodborne pathogens. We recommend getting to know your local farmers at your local farmer’s markets. Ask questions.

Take steps to avoid cross-contamination. This is likely to be one of the biggest reasons people get sick from food pathogens. For example, researchers at the University of Arizona found more fecal bacteria in household kitchens than they found swabbing the toilets. The bacteria was found in dish towels, rags, sponges, and on the sink drains and cutting boards.

Many of the experts are recommending that everyone be sure to cook all of their vegetables and herbs. This may increase safety but it ignores long-term health. We don’t have an easy answer for this issue. We advise, first and foremost, to stay healthy! A healthy gut has a wide array of bacteria that can make it very difficult for pathogens to take over. A healthy gut provides the entire body with beneficial bacteria that work as part of our immune system, which limits pathogenic activity throughout the entire body. Strong stomach acid makes it very hard for salmonella and many other pathogens to even get to the gut. You need a healthy digestive system to fend off pathogens. And the way one develops a robust, healthy digestive system is, in large part, by eating a lot of raw fresh vegetables and herbs. Therein lies the catch. It’s almost as is Big Pharma designed factory farms. That’s not the case, but it is too convenient that the government entities telling us how to eat are basically bought off by the drug companies while they make recommendations that don’t take our long-term health into consideration.

Related: How To Heal Your Gut

Supplements For Food Poisoning

I recommend 100% pure cranberry juice to have on hand at all times. For anything kidney related, real unadulterated cranberry juice is a godsend. Cranberry juice can help alleviate UTIs, cramping, and diarrhea.

My favorite antibacterial, antifungal, antiparasitic, and antiviral supplement is Berberine. Many studies show how potent this herb is, and there have even been a few studies regarding its efficacy on foodborne pathogens, and it looks promising. I have taken it, personally, when I had minor food poisoning and it seemed to get rid of it quickly. I took ten of the 500mg capsules. My friend, who also ate at the same restaurant and suffered the same gastroenteritis did not opt for the naturopathic approach and did not fare so well. But, I also had a healthier gut to begin with.

Other options, which should be in every natural-based medicine cabinet, include activated charcoal (I recommend this Intestinal Detox which has activated charcoal in it), oil of oregano, and a mushroom complex (the first one on that list is my favorite). It’s also a good idea to take a probiotic before and after eating at restaurants or anytime you could catch a foodborne pathogen. Activated charcoal is also used in hospitals for food poisoning. It will attach to toxins and allow your body to flush them out easily. oil of oregano and the mushroom complex are strong antimicrobials, though Berberine is even stronger. A probiotic can help digest food and make it much more difficult for pathogens to colonize.


The most important thing we can do is stay healthy (or get healthy), and vote with our wallets. Get to know your local farmer’s markets, get to know the farmers, and START GROWING YOUR OWN FOOD! If you don’t have any space for a garden, start growing sprouts.


Atrazine Found in Water Supply of 30 Million Americans

Glyphosate isn’t the only harmful herbicide in the water supply. An investigation from the Environmental Working Group (EWG) found that atrazine, a Syngenta product used on corn, sugarcane, and lawns, is in the tap water of over 30 million people in the U.S. 76 millions pounds of atrazine were sprayed in 2014, making it the second most commonly used herbicide (after glyphosate) in the United States. Several studies have identified the chemical as an endocrine disruptor, and it has also been linked to cancer and birth defects. The new EWG study is only a snapshot of how hard it is to avoid atrazine.

EWG’s Tap Water Database, which aggregates water testing data from utilities nationwide, shows that nearly 30 million Americans in 28 states have some level of atrazine in their tap water. Environmental Protection Agency data for 2017 show late-spring and early-summer spikes of atrazine in drinking water commonly are three to seven times higher than the federal legal limit, but these exceedances are not reported to people in the affected communities…”

Related: Foods Most Likely to Contain Glyphosate

Previous Litigation and Discovery

Syngenta is aware of the problems with atrazine and water contamination. In 2012, Syngenta was sued by 23 cities and towns in the Midwest. These municipalities alleged that Syngenta knew about but didn’t inform their communities about atrazine and its potential for groundwater contamination. Syngenta settled that class-action suit for 105 million dollars, enough to properly filter the atrazine from the towns water sources. The company did not admit any fault and maintains that atrazine is safe.

Related: Why Romaine Lettuce and Spinach Keep Trying To Kill Us, and What We Can Do About It

Even if that is the case, many areas where the herbicide is used (the most commonly treated crop is corn) are still drinking far more than the Environmental Protection Agency’s recommended maximum amount of 3.4 parts per billion of atrazine in surface water. Atrazine doesn’t break down readily in water. According to the chemical’s toxicological profile issued by the Agency for Toxic Substances and Disease Registry,

Atrazine tends to persist in surface and groundwater, with a moderate tendency to bind to sediments. Slow or no biodegradation occurs in surface water or groundwater environments, respectively…Depending on the availability of sunlight, oxygen, microorganisms, and plants, the half-life of atrazine in water tends to be longer than 6 months; in some cases, no degradation of atrazine has been observed in aquatic systems.”

There are some serious issues linked to atrazine and many questions surround its health and environmental implications.

Municipalities in states like Nebraska and Wisconsin shut down wells during peak atrazine season, typically in the spring. Multiple studies have linked it to disrupted growth, behavior, immune function, and gonadal development in fish and amphibians. A study from the University of Kentucky found a high likelihood of a connection between atrazine exposure and premature births. The Centers for Disease Control lists congestion of heart, lungs, and kidneys, low blood pressure, muscle spasms, weight loss, and damage to adrenal glands as potential side effects of atrazine exposure above the maximum contaminant level for short periods of time. Use of the herbicide was banned in the European Union in 2004.

Related: What’s the Best Water for Detoxifying and For Drinking?

Atrazine Needs to Be Examined

Atrazine, while effective at killing, weeds, has not been definitively proven to be safe for the environment or public health. Syngenta has thrown millions at the EPA and succeeded in having it declared otherwise. Yet the company was unable to prove the same thing to the European Union in 2004.

This news makes me sad for the farmers. To make a profit on the nutritionally-deficient crops they grow, they spray them in large quantities of harmful chemicals that then leach into their water supply. Make a living to live what kind of life?


Groundskeeper Accepts Reduced $78 Million Award From Monsanto Cancer Suit

Dewayne “Lee” Johnson, the groundskeeper who was awarded $289 million in a civil suit against Bayer’s Monsanto, has agreed to accept the reduced award of $78 million. Dewayne went to trial on the grounds that the weedkiller Roundup caused his cancer. The jury awarded him $39 million in compensatory damages and $250 million in punitive damages. Superior Court Judge Suzanne Bolanos cut the award by $211 million, stating that punitive damages at more than seven times the size of the compensatory award are not legally justified.

In enforcing due process limits, the Court does not sit as a replacement for a jury but only as a check on arbitrary awards.”

Johnson could have demanded a new trial, but instead, he accepted the reduced award of $78 million. Doctors report he has very little time left to live. Johnson accepted the lower amount in a desire to reach “a final resolution within his lifetime,” spokeswoman Robin McCall told The Associated Press.

Related: Foods Most Likely to Contain Glyphosate

Dewayne “Lee” Johnson, was 42, working as a groundskeeper and pest-control manager in Northern California, when he developed a rash that led to a diagnosis of non-Hodgkin’s lymphoma in August 2014. Court records say duties at work included mixing and spraying hundreds of gallons of Roundup, Monsanto’s glyphosate-based weedkiller.

His attorney disagreed with the judge’s settlement reduction, but Johnson will accept the lower amount in hopes of achieving “a final resolution within his lifetime,” spokeswoman Robin McCall told The Associated Press.

Related: Gluten Intolerance, Wheat Allergies, and Celiac Disease – It’s More Complicated Than You Think

Bayer acquired Monsanto in June. In an emailed statement Bayer spokesperson Charla Lord told NPR:

The Court’s decision to reduce the punitive damage award by more than $200 million is a step in the right direction, but we continue to believe that the liability verdict and damage awards are not supported by the evidence at trial or the law and plan to file an appeal with the California Court of Appeal.

There is an extensive body of research on glyphosate and glyphosate-based herbicides, including more than 800 rigorous registration studies required by EPA, European and other regulators, that confirms that these products are safe when used as directed.”

Related: How to Avoid GMOs in 2018 – And Everything Else You Should Know About Genetic Engineering

Glyphosate is one of the most widely used and well-known herbicides in the U.S. Reuters reports that Bayer faces about 8,000 more lawsuits on the herbicide.

How To Reverse Climate Change – We Need Grazing Animals For Regenerative Agriculture

Meat consumption is not the problem. It’s how we farm the animals. A Regenerative Secret is a short documentary video that that shows the benefits of regenerative agriculture and exposes how concentrated animal feeding operations are detrimental to our ecosystem. The video is sponsored by Joyce Farms, produced by Finian Makepeace of Kiss the Ground and featuring Dr. Allen Williams, Ph.D, Joyce Farms’ Chief Ranching Officer and a leading expert in soil health and regenerative agriculture.

We need grazing animals. Proper, truly sustainable animal farming methods are what we need to regenerate our soil, and I don’t see this happening if everyone became vegans. The soil needs their dung. Regenerative farming practices can completely restore soil health, and at a rate most do not even know is possible.

If we continue using industrial and even sustainable organic farming methods, we are threatening both the long-term availability of the land to farm as well as our overall health. Regenerative agriculture practices can quite literally regenerate the land by rebuilding the soil, leaving it far better than our generations found it.” – Joyce Farms

Of course, we should radically reduce our meat consumption, which we would have to do if we stopped factory farming. But this is exactly what we need to do to be able to feed the estimated 12 billion people that will inhabit the earth before human population numbers stabilize. We need a lot more soil to grow produce and grains, and that soil needs to be very healthy.

Also, check out this video below for a more indepth explanation. “Desertification is a fancy word for land that is turning to desert,” begins Allan Savory. He reports that “desertification is happening to about two-thirds of the world’s grasslands, accelerating climate change and causing traditional grazing societies to descend into social chaos. Savory has devoted his life to stopping it.”


Microplastics are In Your Poop

According to a recent study presented at the 26th United European Gastroenterology (UEG) Week, the plastics surrounding the food we eat has now made it into our gut. Researchers from the Medical University of Vienna and the Environment Agency Austria tested eight volunteers from a variety of countries, including Finland, Italy, Japan, the Netherlands, Poland, Russia, the U.K., and Austria. These volunteers were asked to keep a food diary for a week leading up to having a stool sample taken. Of the 8 volunteers, none of them were vegetarian, and six reported eating sea fish. After analyzing the samples they collected, researchers confirmed that every single volunteer had microplastics in their stool. Scientists identified nine different kinds of plastics, including polypropylene (PP), polyethylene-terephthalate (PET), and others. Dr. Philipp Schwabl is the lead researcher who presented the findings at the 26th UEG Week.

This is the first study of its kind and confirms what we have long suspected, that plastics ultimately reach the human gut. Of particular concern is what this means to us, and especially patients with gastrointestinal diseases. While the highest plastic concentrations in animal studies have been found in the gut, the smallest microplastic particles are capable of entering the blood stream, lymphatic system and may even reach the liver. Now that we have first evidence for microplastics inside humans, we need further research to understand what this means for human health.”

Related: How to Detox From Plastics and Other Endocrine Disruptors

Where Is It From?

The researchers of this study chose to focus on food packaging. Plastic food packaging is everywhere. In 2013, the plastic industry produced 78 million metric tons of packaging and only 28 percent of that was recycled. The amount of non-bottle plastic packaging containers (dairy tubs, deli containers, lids, etc.)  recycled in the U.S. reached nearly 1.3 billion pounds in 2015. If that number is 28 percent of all of the non-bottle plastic in the U.S., the total amount of plastics directly touching deli meats, dips, spreads, sandwiches, and other popular foodstuffs is roughly 4.6 billion pounds. How do you avoid that?

It’s possible to limit your exposure to plastics through the food you eat. Shopping at the farmer’s market, bringing your own packaging to stores, and choosing items packaged in paper or glass are all potential options. That’s not the only way a person is exposed to microplastics, though. Water is another avenue of exposure. An analysis of popular bottled water brands found that 90 percent of them contained microplastics. The actual water bottle could be the source of those pieces, but a study of the water in major metropolitan areas found that 83 percent of samples contained plastic microfibers.

Related: Microplastics in Sea Salt – A Growing Concern

We Are the Fish Now

Microplastics enter our environment through a myriad of ways, like cosmetics, manufacturing processes, fishing gear, and packaging. Once microplastics are in the water, they are impossible for fish and other marine life (including coral) to avoid and can sometimes even get stuck in gills. These plastics are more than an irritant. They also contain BPA and other similar substances and can disrupt the endocrine system and cause serious health concerns.

We’ve known about plastics pollution in the oceans since the 1960s and 70s. Our use of it has increased dramatically since then. Four years ago, it was estimated there were between 15 and 50 trillion pieces of plastics in the oceans, and scientists have been discovering significant amounts of plastic in whales, birds, and fish. This study is confirmation that we are no different.

Related: Many Hand-me-down Plastic Toys Are Toxic for Kids



Trump Picks Ex-Monsanto Executive To Lead U.S. Fish and Wildlife Service

President Donald Trump says he wants Aurelia Skipwith to head the Fish and Wildlife Service. Skipwith is a former executive at Monsanto, now owned by Bayer. Skipwith is a biologist and lawyer who spent more than six years at Monsanto who is currently the deputy assistant Interior secretary for fish, wildlife and parks. If confirmed by the Senate, she would be the first African-American to head the wildlife agency. The Fish and Wildlife Service has 9,000 employees with a $2.8 billion annual budget.

Duties of leading the Fish and Wildlife Service include “…enforcing federal wildlife laws, protecting endangered species, managing migratory birds, restoring nationally significant fisheries, conserving and restoring wildlife habitat (such as wetlands), helping foreign governments with their international conservation efforts, and distributing money to states’ fish and wildlife agencies through the Wildlife Sport Fish and Restoration program,” according to Wikipedia.

Related: How to Avoid GMOs in 2018 – And Everything Else You Should Know About Genetic Engineering

Skipwith, as deputy assistant secretary for Fish, Wildlife and Parks at the Interior Department, has been responsible for the protecting national parks and the wildlife refuge system. Environmental and conservation groups are condemning the nomination in large part because Skipwith has been helping to dismantle wildlife and national monument protections.

Ms. Skipwith’s nomination is business as usual for an administration that has sought to reward its allies at the expense of public lands and wildlife.” – Chris Saeger, executive director of the Western Values Project

Related: Foods Most Likely to Contain Glyphosate