June 1st, 2021 3-5PM ET
Tuesday on The Robert Scott Bell Show:
Oregon HS coach demands end to mask mandate after athlete collapses: ‘We’re talking about oxygen needs’ A high school track coach in Oregon is calling for an end to mandated mask-wearing during competition after one of his athletes collapsed from what he believes to be an “oxygen deficit.” Summit High School track runner Maggie Williams broke a school record last Thursday in the 800-meter run, which went viral after she was seen stumbling across the finish line before collapsing to the ground. Williams told Fox News’ Laura Ingraham that she suffered a temporary loss of consciousness at the time, and believes the mask is to blame. “She’s never collapsed at any event before. This was due to an oxygen deficit from the mask,” Summit coach Dave Turnbull told “America Reports” Thursday. Turnbull argued that while he is not “anti-masks” in general, the state’s guidelines for outdoor sports “absolutely makes no sense.” “It makes me question the people in charge of these rules, not understanding that we are talking about oxygen needs,” he said, “The school, myself, we are not antimask. We are pro-common sense, pro-science. Take a look at the transmission rates in our country, it does not support mask-wearing outside in competition. ” Turnbull said the mask mandate is dangerous for athletes who can’t release carbon dioxide if their faces are covered.
NJ school nurse suspended after saying masks are harming students A school nurse has been suspended from her job after refusing to wear a face mask in protest of the harm that the said the face coverings were causing children. Erin Pein told New Jersey 101.5 that her own children and the students who she saw as a traveling nurse in the Stafford school district are suffering anxiety, rashes, headaches and stomach aches because of the governor’s executive order requiring masks to be worn indoors in all schools. I’ve been getting an outpouring of emails from parents all over the place telling me that their child has strep throat, that the doctor has been telling them there’s a big outbreak of it. All kinds of things that are potentially from the mask because none of them are wearing them safely,” Pein told New Jersey 101.5. Pein said she reported the problems she was seeing to her supervisor in hopes of starting a dialogue. The supervisor responded that the district was going to continue to follow the mask mandate. “I wrote back to her and said ‘hey I don’t feel comfortable as a nurse. This is harming kids, this is harmful for their health and as I nurse I don’t feel comfortable enforcing this knowing how harmful this is,” she said.
Questions of The Day!
I have been watching the Truth about Cancer. I ordered Selenium, chromium and silica. I am not sure of the amounts. When I re watched you said that it should be from food. Is it ok to take the supplements and how much. I have had a whipple and pancreatic cancer 4 years ago and would like the support of these supplements.
I work near a large cell tower and power lines. Do you have any suggestions to help reduce my EMF exposure?
Hi there to everyone listening and guests and especially to RSB and Super D, these AMAs are just amazing. I also wanted to comment on Super Ds transformation on the show, I like these changes it’s really informative.
I wanted to also ask RSB about which Beef liver supplement your taking? I overheard you say you take this supplement, so it stirred up my thinking cap to try it myself. I tried looking myself but found it hard to find a reliable one I can trust. Does beef liver have good amounts of Copper, Zinc, Selenium and Chromium, etc? Is there any problems from this supplement that anyone could get or develop?
I signed up to the BC group you suggested RSB thanks again.
Keep Rocking it Rsb and Super D
Last week when Dr Cordie Lee Williams was on, he mentioned your morning smoothie Robert. I’d love to know the recipe! Even if you don’t post a photo of it with your avocado toast like a millennial girl – Stefanie
Hour 2 Special Guest – Stanford Graham
Food flows between counties in the United States Food consumption and production are separated in space through flows of food along complex supply chains. These food supply chains are critical to our food security, making it important to evaluate them. However, detailed spatial information on food flows within countries is rare. The goal of this paper is to estimate food flows between all county pairs within the United States. To do this, we develop the Food Flow Model, a data-driven methodology to estimate spatially explicit food flows. The Food Flow Model integrates machine learning, network properties, production and consumption statistics, mass balance constraints, and linear programming. Specifically, we downscale empirical information on food flows between 132 Freight Analysis Framework locations (17 292 potential links) to the 3142 counties and county-equivalents of the United States (9869 022 potential links). Subnational food flow estimates can be used in future work to improve our understanding of vulnerabilities within a national food supply chain, determine critical infrastructures, and enable spatially detailed footprint assessments.
Food-Miles and the Relative Climate Impacts of Food Choices in the United States Despite significant recent public concern and media attention to the environmental impacts of food, few studies in the United States have systematically compared the life-cycle greenhouse gas (GHG) emissions associated with food production against long-distance distribution, aka “food-miles.” We find that although food is transported long distances in general (1640 km delivery and 6760 km life-cycle supply chain on average) the GHG emissions associated with food are dominated by the production phase, contributing 83% of the average U.S. household’s 8.1 t CO2e/yr footprint for food consumption. Transportation as a whole represents only 11% of life-cycle GHG emissions, and final delivery from producer to retail contributes only 4%. Different food groups exhibit a large range in GHG-intensity; on average, red meat is around 150% more GHG-intensive than chicken or fish. Thus, we suggest that dietary shift can be a more effective means of lowering an average household’s food-related climate footprint than “buying local.” Shifting less than one day per week’s worth of calories from red meat and dairy products to chicken, fish, eggs, or a vegetable-based diet achieves more GHG reduction than buying all locally sourced food.
Freeze-drying fruit is top technique for retaining nutrients: Study Freeze-drying fruit retains almost all of its nutritionalvalue and can help keep ingredient lists clean, accordingto a study funded by ingredient supplier Chaucer.The study was jointly conducted by Newcastle University’s School ofAgriculture, Food and Rural Development and global ingredientproducer Chaucer. The freeze-drying process (also known as lyophilisation) works by freezing a product before reducing thesurrounding pressure. This forces frozen water inside the product to sublimate directly into gas. A recent investigation on British television channel Channel Four’s Food Unwrapped questioned theauthenticity of freeze dried fruits in breakfast cereals and found the fruit was indeed real but offered noinsight into nutritional value or the freeze-drying process.The new joint study at Newcastle University ran over one year and measured the nutritional value offreeze-dried strawberries against those of standard frozen ones. It reported no ‘signifcant’ differences invitamin C or anthocyanin content – powerful antioxidants with various health benefts. Andy Ducker, CEO, at Chaucer Food Group said the freeze-dry process also increases shelf-life, reduceswaste produce, facilitates global transportation, and requires no preservatives, additives or sugar –meaning producers can keep ingredient lists clean.
Hot air and freeze-drying of high-value foods: A review Drying is an ancient process used to preserve foods. Conventional drying (hot air) offers dehydrated products that can have an extended life of a year. Unfortunately, the quality of a conventionally dried product is drastically reduced from that of the original foodstuff. Freeze-drying is based on the dehydration by sublimation of a frozen product. Due to the absence of liquid water and the low temperatures required for the process, most of deterioration and microbiological reactions are stopped which gives a final product of excellent quality.The comparison of both preservation processes, hot air and freeze-drying, was done taking into account several important characteristics such as shrinkage, glass transition temperature, process–quality interaction, drying kinetics, costs and new improvements. An updated bibliographic research served to compare both drying processes. Experimental data as well as theoretical results, from several years of research in the subject, were presented and compiled in order to support conclusions.