would vote to eliminate gorging themselves at our expense




clip_image002…What…?   You actually expected those currently feeding the hog-trough provided by lobbyi$t$ would vote to eliminate gorging themselves at our expense …?



clip_image004 Ariz. Senate rejects new bans on meals, donations

Associated Press

PHOENIX (AP) — The Arizona Senate is rejecting a series of ethics measures proposed in the wake of the 2011 Fiesta Bowl scandal.
One of the proposals voted down Thursday would have banned lobbyists from giving free meals to legislators. Others would have prohibited campaign contributions by lobbyists to legislators or candidates for the Legislature and barred legislators from accepting free trips or tickets to sports or entertainment events.
The ethics-related proposals were offered by Sen. Steve Gallardo as amendments to an elections bill.
Separate bills on some of those proposals were bottled up at the Republican-led Legislature

…What you learn just might surprise you …!

…What you learn just might surprise you …!


The Secret Life of Garbage [Infographic]

If you’re interested in learning more about how much waste we generate and where it goes — check out this infographic below. Also, businesses are tackling this issue with "zero waste" initiatives. Here’s a story AlterNet published today, "Can New Corporate Pledges of Zero Waste Make Landfills Obsolete." Are we really headed for a garbage-free future?



Contain Blood, Pus and Drugs …

The Everyday Drink that May Contain Blood, Pus and Drugs


Follow link to watch the videos …Posted By Dr. Mercola | April 15 2012 … http://articles.mercola.com/sites/articles/archive/2012/04/15/inhumane-treatment-on-dairy-cows.aspx?e_cid=20120415_SNL_Art_1


A ridiculous video from the Ohio Pork Producers Council attempts to explain why factory pig farming is a wonderful thing. Of course, the rosy picture it paints fails to mention that modern pig barns were created to cram as many pigs as possible into unsanitary spaces in order to maximize profit, with results exactly opposite to the claims made in the video.


For all of us who love, respect and share our lives with animals, it is devastating to see this appalling abuse of dairy farm animals.

This video was produced by the non-profit organization Animals’ Angels, an internationally active non-profit organization based in Germany, whose mission is to end the abuse of livestock animals and improve the conditions at auctions.

Unfortunately, this video is not one of a kind.   … Many other disturbing videos can be found online, documenting animal cruelty by the food industry and others valuing profit above all else.

Why suggest watching such horrible images?

The videos about cruelty are, unfortunately, a necessary evil as they inform concerned citizens about what is endured by animals entrusted to our care.

Without seeing it, many would simply be unable to believe it exists.

And seeing it has a far more visceral impact and is harder to ignore than reading about it.

Awareness is always the first step toward positive change, and GREAT change is needed to improve the lives of these farm animals.

The main points the film makes are quoted and expanded upon below.

The Disturbing Truth about Confined Animal Feeding Operations (CAFOs)

Most milk no longer comes from cows happily grazing in lush, green fields in the open air, as their advertisements commonly suggest. Most conventional milk comes from cows raised in intensive production systems, also known as confined animal feeding operations (CAFOs). According to Vegan Outreach, farms with fewer than 200 cows are in sharp decline, while the number of very large CAFOs (2,000-plus cows) more than doubled between the years 2000 and 2006. The largest operations have more than 15,000 cows.

About half of the milk sold in the U.S. comes from just four percent of the farms, which are owned by a handful of large corporations.

"Today, most dairy cows are confined to a barren, dry lot, which often holds several thousand animals."

Most of these large CAFOs have very high animal densities and confine their cows inside barns or in feedlots. Some cows are housed indoors year-round. When lactating, most of the cows are kept tied up in stalls. Cows confined in stalls show signs of stress from social isolation and the inability to lie down, as well as increased susceptibility to a number of diseases. Only USDA-certified organic farms are required to provide some access to pasture for grazing. In 2008, fewer than three percent of U.S. dairy cows were managed on organic farms.

Dairy Cows are Forced into Continuous Birthing and Lactation

As with other mammals, in order to produce milk, a cow must have recently given birth. Dairy cows are forced to start giving birth at about two years of age, then reinseminated about 60 days after every birthing to maintain a yearly schedulei .

"To maintain high milk production, dairy operators want the cows to give birth as often as possible. Reproduction is often manipulated with artificial insemination to ensure the cow will calve and reach peak milk production quickly."

When lactating, their udders are hooked up to electronic milking machines several times a day, which sometimes inflict electrical shocks, painful lesions, and infections. When producing milk for her calf, a cow will naturally produce about 16 pounds of milk per day. But through genetic manipulation, antibiotics, and hormones such as bovine growth hormone (rBGH), dairy cows are forced to produce 50 pounds of milk per day. RBGH also greatly increases the cow’s risk for mastitis, a painful inflammation of the udder.

Why Some Milk MUST be Pasteurized

"Pasteurized dairy is produced in the filthiest conditions imaginable. Blood, pus, and dangerous pathogens routinely end up in pasteurized milk."

CAFO animals are given large quantities of antibiotics, vaccines, vitamins, and other potentially toxic drugs to prevent the diseases that would normally overtake them as a result of living in such filthy, overcrowded conditions. Those chemicals get passed along to you in the milk you consume. In fact, using a highly sensitive test, scientists have detected as man as 20 painkillers, antibiotics and growth hormones in samples of cow’s milk.

Newborn Calves are Ripped Away from their Mothers

"Although a cow’s natural life expectancy is between 20 and 25 years, most dairy cows are slaughtered between the ages of four and six."

Cows can naturally live for 20 to 25 years, but on industrial dairy farms they’re usually killed at about five years of age—that is, if they even live that long. Many dairy cows die by age three or four, exhausted by constant lactation and frequent disease. In some countries where cows are revered, such as India and Nepal, cows are commonly kept as pets. Cows are very social animals, being sturdy yet gentle, and make wonderful pets for families with children.ii Miniature cows are even beginning to be bred as pets in the United States.

"After birthing, the calves are often immediately taken away from their mothers. While the female calves remain on the farm to replace other "spent" daily cows, the male calves, often called the "unwanted by-product" of the dairy industry, are usually shipped to auction and sold to veal operations."

The female calves are commonly mutilated by tail docking, dehorning, and the removal of "extra teats." Most female calves are fed colostrum until they are weaned at eight weeks, and then fed a milk replacer or "waste milk" that is unfit to be sold for human consumption. Each year, hundreds of thousands of female calves die between 48 hours and eight weeks of age, mostly due to diarrhea (calf scours) and other digestive problems.

The Torture of Veal Calves

"Many of the bull calves, with their umbilical cords still attached and unable to stand by themselves, are often too weak to survive and die at the auction."

Many consumers don’t realize that veal is a direct by-product of the dairy industry. Newborn bull calves are taken away from their mothers and shipped off to veal producers for a short life of torture. Some bull calves are killed within a few days of their birth, but many are harvested for veal. These veal calves are typically kept immobilized in tiny crates so that their flesh stays tender, until they are slaughtered at 16 to 20 weeks of age. Their confinement is so extreme that they cannot even turn around or lie down comfortably. This abuse begins as young as one day old.

In order to make their flesh white, the veal calves are fed a low iron, nutritionally deficient liquid diet that makes them ill; they frequently develop anemia, diarrhea, and pneumonia.iii According to John Robbins, author of The Food Revolution and several other booksiv :

"The veal calf would actually have more space if, instead of chaining him in such a stall, you stuffed him into the trunk of a subcompact car and kept him there for his entire life."

Sickly Animals are Treated Like Piles of Waste

The term "downer" refers to an animal that is too injured, weak, or sick to stand and walk. The leading causes are complications from calving and injuries from slipping and falling, most often occurring within one day of giving birth. The exact number of downer cattle on American farms or feedlots is estimated to be 500,000 animals per year. Most are dairy cows. You can see on the video how these poor animals are mistreated, being pushed around by tractors and forklifts as if they were piles of waste.

"When they reach auction, many dairy cows will be weakened and emaciated. Because of their poor state of health, these animals have a high risk of becoming non-ambulatory."

Another major factor causing these animals to become ill is their transport to auction. Animals are transported thousands of miles over land and sea, and subjected to enormous stress. Frequently these transports do not meet legal requirements.  The conditions of animal transport are such a huge problem that Animals’ Angels has a division specifically committed to eliminating long-distance transports.v

Unnatural Diets Lead to Painful Udder and Hoof Infections

The natural diet for a cow is grass, but a grass diet doesn’t result in an extraordinarily high milk yield. Therefore, conventional dairy farms put their cows on high grain diets (mostly corn), and diets that are also high in cheap protein, such as genetically engineered soy and animal by-products. These foods are hard for cows to digest and cause health problems. These unnatural diets, combined with filthy and overcrowded living conditions, create an environment in which metabolic disorders and infections are commonplace. Millions of cows are suffering mercilessly and needlessly at the hands of big agribusinesses that fancy themselves as "dairy farmers."

"By the time they arrive at the auction to be sold to a meat buyer, 33 percent of dairy cows will have developed mastitis, a very painful udder infection. Many cows will be limping and in pain due to laminitis, an inflammation of the hoof."

Raw Milk may be the Solution for You AND the Cows

If you want to continue consuming milk and milk products, I suggest you get them in the raw from organic dairy farmers who are set up specifically to produce high-quality, clean, nutritious raw dairy products. You can find milk, cheese, and other dairy products in raw form, although it may take a little searching. High-quality raw milk has an abundance of nutritional elements, including:

·         Valuable enzymes (which are destroyed by pasteurization)

·         Natural butterfat helps your body to absorb and utilize vitamins and minerals (also destroyed by pasteurization)

·         Healthy unoxidized cholesterol

·         Conjugated linoleic acid (CLA), which fights cancer and may help reduce body fat

·         Omega-3 fats and omega-6 fats in a better ratio than conventional milk

ALL Raw Milk is Not Safe—You Must Know What to Look for

There’s a vast difference in quality between the milk of organically raised, grass-fed "happy cows," and that from conventionally raised, confined, grain-fed cows.

Raw, unpasteurized milk from CAFOs would be dangerous to consume.

Conventional dairy farms are not typically set up to produce milk that is safe and pure enough to be consumed raw. And really, the very idea of producing mass quantities of milk from huge numbers of cows confined to one area is contrary to the very nature of "healthy" milk. When buying raw milk, it’s important to make sure you’re buying milk that’s been produced with the intention of being consumed raw—and not just unpasteurized milk from conventional dairy operations.

It would cost large industrial dairies an enormous amount of money to clean up their operations enough to turn out milk that would be SAFE to drink raw, since it’s often loaded with blood, pus, hormones, dangerous pathogens and other sludge that you wouldn’t want to ingest under any circumstances.

Realize that when you consume conventional pasteurized supermarket milk, you are likely drinking this sludge—it’s just "cooked sludge."

Voting with your wallet or pocketbook is the best way to send a message to the factory farm industry that there is a market for ethically raised livestock. By purchasing milk from dairy farmers who are doing things right, you are showing kindness to cows everywhere, decreasing their chances of suffering tragic and miserable lives, one gallon at a time. If you object to factory farming practices and the mistreatment of animals, and you are still buying conventional dairy products, then your actions are not aligned with your beliefs.  If you had a difficult time watching this video but you continue to buy these products, then it may be time to recommit or reevaluate your values.

Do You Want Easy Access to Raw Milk?

Government, public health, and dairy industry officials want to restrict the sale and distribution of raw milk, citing safety concerns. But small dairy farmers, organic consumers’ advocates and raw milk drinkers all agree that safety isn’t the real issue—it’s control of thedairy market. By joining the fight to make access to healthy raw milk a right for all Americans, you’re not only standing up the animals, you’re protecting your freedom of choice with respect to your food supply.

Presidential candidate Ron Paul has joined the battle to protect your rights to raw milk by introducing House Bill HR 1830vi , which essentially authorizes the production and transport of raw milk products for direct human consumption. On May 13, 2011, this bill was sent to the House Subcommittee on Health. I cannot urge you strongly enough to support HR 1830, and inform everyone you know.


Total Video Length: 0:20:39
Download Interview Transcript

Additionally, the Farm-to-Consumer Defense Fund has created a petition for HR 1830. If you care about this issue, please take a moment to sign this petition right now!

Additional Raw Milk Resources

The following is a list of resources that can help you become better informed:

·         The Raw Milk Institute contains excellent information about raw milk.

·         Organizations such as the Weston A. Price Foundation and the Farm-to-Consumer Legal Defense Fund are working toward true freedom of choice for American consumers, and I urge you to get involved in their causes.

·         Listen to my interview with Mark McAfee, the founder of Organic Pastures, which is one of the largest raw milk producers in the United States.

·         Listen to my interview with health and business journalist David E. Gumpert.Consider reading his book,The Raw Milk Revolution, as well as watching his video about the history of pasteurization and its exaggerated health benefits.

·         Consider watching Farmageddon: The Unseen War on American Family Farms, a documentary by Kristin Canty that may just make your blood boil.


for-profit-private-prison$ are her manna from heaven



clip_image002 For Arizona Governor Jan Brewer for-profit-private-prison$ are her manna from heaven and a lynch pin for new job creation for her citizens … Arizona is striving to be America’s private prison capital …




Jailing Americans for Profit: The Rise of the Prison Industrial Complex


Mass incarceration on a scale almost unexampled in human history is a fundamental fact of our country today

all imbued with attributes corporate finds acceptable …

… Welcome the corporate world of Frankenstein’s … all imbued with attributes corporate finds acceptable …


Human Eggs Grown in the Lab Could Produce Unlimited Supply of Humans

04-14-2012  •  http://www.popsci.com, By Rebecca Boyle

first human eggs grown from human stem cells could be fertilized with human sperm cells later this year, potentially revolutionizing fertility treatment for women.

… It is quite possible that you may have never heard of these …

… It is quite possible that you may have never heard of these …


The Definitive Guide to Traditional Food Preparation and Preservation



Read more: http://www.marksdailyapple.com/the-definitive-guide-to-traditional-food-preparation-and-preservation/#ixzz1rwYEASA2


Before huge multinational corporations did it for us, humans had to figure out how to turn raw, unrefined formerly-living things into food that could be cooked or eaten. And before standup freezers, refrigerators, ice boxes, canned soup, bagged bread, tinned fish, and grocery stores hit the scene, we had to figure out how to preserve foods. Yes, we humans were a wily, resourceful bunch – still are, if you give us half a chance – who came up with an impressive number of food preparation and preservation techniques over the ages. Some techniques were designed solely to preserve the food. Some improved the taste. Others increased the density of the nutrients, as well as our ability to access them. Still others were simply concerned with removing natural toxins and making the food safe to eat. And some techniques accomplish some or all of these things at once. Whatever the technique, however, from basic mechanical pounding to month-long fermentation, these methods all sought to accomplish one simple thing: increase the availability of safe, nutritious, digestible caloric energy.

Let’s take a look at some of them and explore what, why, and how they work:

Soaking  What and When – Soaking, also known as steeping, is a basic elementary step in traditional food preparation, especially that of cereal grains, legumes, and anything bound for fermentation. As long as people have been relying on grains and legumes as a large source of calories, they have been soaking them. Because, well, you’ll see when you get to the “Why.”

How – Cover seeds with water, let sit in a warm place for at least twelve hours, drain, then rinse.

Why – Soaking does a few things. It prepares the seed for cooking by partially saturating it with water (particularly in the case of legumes). This makes cooking quicker and the finished product tastier. It also significantly reduces the phytic acid content while improving the digestibility of the food. By reducing phytic acid, you absorb more of the minerals that come with the food, instead of losing them. By improving the digestibility, you are able to extract more calories from the beans than you’d otherwise extract. Thus, the food is more nutritious and more calorific – extremely important for people who get the bulk of their nutrition from seeds.


Sprouting  ..What and When – After soaking a seed, grain, nut, or legume, a couple things can happen. It can be cooked immediately. It can be dried and then pounded (see below) into a flour or meal. It can also be prevented from fully drying, usually by constantly remoistening it, and allowed to sprout. These are seeds, after all, and their ultimate goal is to become a full-grown plant. Obviously, seeds have been sprouting for millions of years, but there’s not much data about exactly when people began sprouting seeds for their health benefits. I imagine soaking and fermenting produced a lot of sprouted seeds that were then incorporated into the food, if only by accident. I don’t imagine they were eating amaranth sprout salads or anything. Thus, sprouting seeds may be a traditional method of preparation mostly by accident.

How – Soak the raw seed, grain, nut, or legume for around 12 hours (depending on the variety, the time required changes). It must be raw, not roasted, or else the enzymes will be deactivated. After soaking, drain them completely in a colander. Every eight hours, rinse them with water and allow them to drain. Give them enough room and some air exposure. After a couple rinsings, they should begin to sprout.

Why – Sprouting deactivates enzyme inhibitors, thus making the sprouted seed more digestible. There’s also some evidence that it activates phytase, the phytic acid-degrading enzyme, but it doesn’t look like the increased phytase actually reduces phytic acid all the time.


Fermenting   What and When – Fermentation is the chemical transformation of complex organic substances into simpler compounds by enzymes produced by bacteria, molds, and yeasts. It’s a kind of “pre-digestion,” performed by microorganisms long before humans were around to witness it (let alone control it). The earliest confirmed instances of human-mediated fermentation involve alcohol, including the 7,000 year old winery from Armenia. Although no liquid wine was recovered, the residues confirm that humans have been consciously fermenting foods and altering our consciousness for a very long time. Evidence for production of fermented dairy in Babylon from over 5,000 years ago exists, and the first bread, a leavened long-fermented sourdough, was baked in Egypt roughly 3,500 years ago. I’m not sure if every culture has a tradition of fermented foods, but the list of cultures that do not would be exceedingly small.

How – It depends on what you’re trying to ferment – and you can ferment just about anything, so the methods are incredibly diverse. Some foods, like raw dairy, will ferment all on their own because they contain an abundance of living lactobacilli, while others, like pasteurized dairy, require the addition of a starter agent because all the lactobacilli have been killed. The pasteurized dairy will still pick up bacteria and “change” without human interference, but it won’t be a desirable change without lactobacilli present to hold off the unwanted bacteria. Still others, like cabbage, come with enough lactobacilli bacteria to start fermentation, but you have to squeeze the natural juices out to kickstart the process and then add enough salt to limit the growth of putrefactive bacteria. But in the end, fermentation always comes down to enzymatic actions taken by molds, yeasts, and/or bacteria upon foods.

Why – The fermentation products – acetic acid, lactic acid, and alcohol – act as natural preservatives for food and its nutrients while creating exciting, complex flavors. In a world without refrigeration, this was essential if you wanted to store enough food for leaner times without it spoiling or bleeding vitamins. Also, because the food is “pre-digested” by microorganisms, it’s easier to digest and you get more energy out of it. Fermentation can also create new nutrients, especially B-vitamins, and fermented food can populate our guts with helpful bacteria (or pass along helpful genetic data to existing bacteria). Obviously, traditional cultures didn’t know all these things, but they knew fermented food lasted longer, tasted better, and made them feel better.


Nixtamalization  What and When – In Mesoamerica around 1500 BC, the folks living there discovered that soaking maize (or corn) in water mixed with lime (the calcium hydroxide, not the fruit) or ashes from burnt trees (potassium hydroxide), the grain became more delicious, more digestible, and easier to work with.

How – One study describes the traditional Mayan method of nixtamalization: dissolve lime in water, add (contaminated with mycotoxin) corn kernels, bring to a boil for 1.75 hours, kill the heat, soak for 15 hours, rinse the kernels, then blend into masa. The resulting tortillas were extremely low in mycotoxins, so it appears to be an effective method.

Why – The most important effect is that nixtamalization makes the niacin, or vitamin B3, in corn bioavailable. In populations who relied on corn for sustenance without knowledge of nixtamalization, pellagra (niacin deficiency disease) flourished, while Mesoamerican civilizations, who pioneered nixtamalization, were largely free of the disease. There’s more, though. It also increases the availability of the protein and increases the calcium content while decreasing phytic acid and mycotoxin contamination.


Pounding    What and When – You might recall that study (PDF) from a couple years back that had folks excited about early man “eating bread” and “making pancakes” out of “starch grains.” Well, I had fun with it back then, but it does show that evidence for pounding and grinding of plant foods exists as far back as 30,000 years ago.

How – Mortar and pestle (of varying sizes, depending on the size of the material being pounded) are typically used. Basically, you put the food in a sturdy basin or bowl and use a blunt object to grind, crush, and pound it into meal, or just enough to remove the bran.

Why – Mostly, pounding increases the surface area of the pounded food by turning it into powder or flour, thereby increasing its digestibility and allowing those who eat it to extract the maximum amount of calories from its digestion. But the increased surface area and increased exposure also make detoxifying it easier. A study found that the most traditional of all methods of cassava preparation – pounding in a mortar and pestle – reduced toxic cyanogen content by 90%, far superior to all other methods (including the use of a fancy mechanical crusher). Pounding also removes the bran or hull of a seed or grain, as in the conversion of brown rice to white rice, and the bran contains most of the antinutrients.


Drying What and When – Removing moisture is probably the oldest food preservation technique around. And once man had control of fire, which hominids had 1 million years ago and Neanderthals enjoyed at least 400,000 years ago, he could start drying his food quicker and more completely.

How – Before food dehydrators were around, people used the wind, the sun, the open air, and of course fire to dehydrate foods. Key factors to consider: maximizing air exposure to ensure even air circulation, uniform thickness throughout, temperature fluctuations (constant temperatures are best), humidity (lower is generally better). If drying meat or fish, salt will aid in preservation and flavor while keeping away insects. If using fire, those factors become less crucial.

Why – If you remove enough moisture from a food, it will be protected from bacterial contamination. The rats and mice and neighbors might still get it, but at least the ones you can’t see with the naked eye will not. A water activity of 0.76 or lower should do the trick. Dried meat, when combined with rendered fat and maybe some berries, could keep a person alive and thriving for months upon months.


Salt curingWhat and When – Long ago, people realized that applying copious amounts of salt to a slab of animal or fish preserves it and prevents degradation. Via osmosis, the salt actually draws water out of microbial cells, thereby killing microorganisms and preventing spoilage. The meat itself loses moisture, thereby preventing future bacterial colonization.

How – All that was really used was salt, time, and a place to store everything. Adding sugar allowed the proliferation of lactobacilli (which feed on sugar), which altered the meat further. Modern curing often uses nitrates, which preserve the pink color.

Why – It’s a low-tech way to store precious meat for long periods of time. Also, the salt penetrates the tissue and, over time, denatures the proteins. This produces glutamate, which tastes really good, and concentrates the meaty flavor. The slow fermentation on account of the lacto bacteria can also create some really interesting, complex flavors and improve the preservability of the meat. It might even make certain meats healthier, too. As shown in this (admittedly limited) study, patients had better reactions to traditionally cured pastured pork than to fresh pastured pork.


Smoking  What and When – Where there’s fire, there’s smoke. And since we’ve been cooking meat, we’ve been exposing it to smoke. Ever go to an all you can eat Korean BBQ joint? You come out smelling like pure meat. Dogs will love you and vegetarians will scream at your approach. See, when you’re in a confined space, like a restaurant or a Paleolithic shelter, and a fire’s raging, you will be exposed to smoke. Same goes for meat. Again, there’s no absolute “proof” that our Paleolithic ancestors were smoking meat to preserve it, but it seems like a natural development to me.

How – Traditionally, Native Americans would expose strips of fish and meat to the air and to large amounts of smoke concurrently. This would both dehydrate and smoke the food, without technically cooking it (as the fire contributed only smoke, not heat). “Hot smoking” uses smoke and heat to cook and flavor the meat.

Why – Smoking does a couple things. It dries out the meat or fish, whether by direct cooking or indirect heat. Reducing the moisture content dissuades bacterial colonization, thereby preserving the food. But smoke also contains phenolic compounds that bind to the surface of the food and act as antioxidants. Phenolics with antioxidant capabilities, as you probably already know from previous discussions, can prevent oxidation and rancidity. A study even proposes that these phenolic compounds derived from smoking (with alder wood) act not only as preservatives, but also as potential health benefactors. If the smoking does not fully dehydrate the meat, however, only the surface will be protected.

As you can see, humans have been preserving and preparing food using a multitude of techniques, many of which remain in use today. Do you use any of these methods? Do you eat any foods that are prepared using these methods?

Be sure to leave a comment and let me know. Thanks for reading!

Grab a copy of Primal Blueprint Quick & Easy Meals

Can you $ay ju$t follow the $$$

Can you $ay ju$t follow the $$$


Just One of Monsanto’s Crimes, Or Why We Can’t Trust the EPA

04-14-2012  •  www.organicconsumers.org 

2,4-D and the dioxin pollution it creates are too dangerous to allow, period, but in the hands of bad actors like Monsanto and Dow Chemical the dangers increase exponentially. What’s the Environmental Protection Agency doing? Helping coverup the chemical companies’ crimes!

In February, Monsanto agreed to pay up to $93 million in a class-action lawsuit brought by the residents of Nitro, West Virginia, for dioxin exposure from accidents and pollution at an herbicide plant that operated in their town from 1929 to 2004. 

That may seem like justice, but it is actually the result of Monsanto’s extraordinary efforts to hide the truth, evade criminal prosecution and avoid legal responsibility. 

A brief criminal fraud investigation conducted (and quickly aborted) by the EPA revealed that Monsanto used a disaster at their Nitro, WV, plant to manufacture "evidence" that dioxin exposure produced a skin condition called chloracne, but was not responsible for neurological health effects or cancers such as Non-Hodgkins lymphoma. 

These conclusions were repeatedly utilized by EPA and the Veterans Administration to deny help to citizens exposed to dioxin, if these persons did not exhibit chloracne.

The EPA knew the truth about Monsanto’s dioxin crimes, but it decided to hide it. Why? It would have affected us all. EPA’s brief criminal investigation of Monsanto included evidence that Monsanto knowingly contaminated Lysol with dioxin, even as the product was being marketed for cleaning babies’ toys.
Here are the details of this jaw-dropping and heart-breaking case of corporate criminality and EPA collusion.