It is to my greatest surprise that
non-cigarettes related smokes could also be carcinogenic, however, I have
always had a suspicion that constant exposure to woods and charcoal smokes must
has something to do with the deaths of five Nigeria women local chefs, who died
from lungs and breast cancer within the past 10 years in the bay area. If wood
and charcoal are carcinogens, how best can we protect our highly needed chefs
from this exposure? Women are prone to this kind of exposure, and must be
educated on the effects of this indoor air pollution.
These chefs you state about in your blog, are they working in a restaurant? Because if they are, should they not have a high grade ventilation system? A local restaurant I like to eat at cooks with oak and grills most of the meats indoors, I am positive that they have a ventilation system because I can smell the BBQ smoke out in the parking lot. I agree that chefs and restaurant mangers particularly must be educated on the adverse health effects on indoor air pollution.
ReplyDeletePutting my Anthropology hat on, the use of wood and various forms of coal is a primary cooking method for a not insignificant portion of the world's population. In the field, we can encourage those for whom these fuels are a necessary part of life to adjust their building techniques to maximize ventilation, install a flue or chimney of some sort, or a ceiling oculus. We can also attempt to transition people from fossil fuel burning to more healthful (for patients & the planet) methods such as solar ovens, solar electricity production, and other inventive ideas. You are correct, women typically shoulder the greater burden of domestic toxins.
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