Whoa.

Yes, bacon really is killing us  - Guardian

The health risk of bacon is largely to do with two food additives: potassium nitrate (also known as saltpetre) and sodium nitrite. It is these that give salamis, bacons and cooked hams their alluring pink colour. Saltpetre - sometimes called sal prunella - has been used in some recipes for salted meats since ancient times. As Jane Grigson explains in Charcuterie and French Pork Cookery, saltpetre was traditionally used when brining hams to give them "an attractive rosy appearance when otherwise it would be a murky greyish brown".

In earlier centuries, bacon-makers who used saltpetre did not understand that it converts to nitrite as the meat cures. It is this nitrite that allows the bacteria responsible for cured flavour to emerge quicker, by inhibiting the growth of other bacteria. But in the early 20th century, the meat industry found that the production of cured meats could be streamlined by adding sodium nitrite to the pork in pure form. In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production. One French brand of sodium nitrite from the 60s was called Vitorose or "quick-pink".

Nitro-chemicals have been less of a boon to consumers. In and of themselves, these chemicals are not carcinogenic. After all, nitrate is naturally present in many green vegetables, including celery and spinach, something that bacon manufacturers often jubilantly point out. As one British bacon-maker told me, "There's nitrate in lettuce and no one is telling us not to eat that!"

But something different happens when nitrates are used in meat processing. When nitrates interact with certain components in red meat (haem iron, amines and amides), they form N-nitroso compounds, which cause cancer. The best known of these compounds is nitrosamine. This, as Guillaume Coudray explained to me in an email, is known to be "carcinogenic even at a very low dose". Any time someone eats bacon, ham or other processed meat, their gut receives a dose of nitrosamines, which damage the cells in the lining of the bowel, and can lead to cancer.

You would not know it from the way bacon is sold, but scientists have known nitrosamines are carcinogenic for a very long time. More than 60 years ago, in 1956, two British researchers called Peter Magee and John Barnes found that when rats were fed dimethyl nitrosamine, they developed malignant liver tumours. By the 1970s, animal studies showed that small, repeated doses of nitrosamines and nitrosamides - exactly the kind of regular dose a person might have when eating a daily breakfast of bacon - were found to cause tumours in many organs including the liver, stomach, oesophagus, intestines, bladder, brain, lungs and kidneys.

Another Bad Week, Make That Month, For The Coal Industry - EC

It's been a bad week for the U.S. coal industry. On Monday, Michigan-based Consumers Energy announced that it planned to close all its remaining coal-fired generation by 2040; the company already had closed seven of its 12 coal plants in 2016.

Then, on Tuesday, Vectren, an electric and gas utility serving parts of Indiana and Ohio, said it planned to retire three of its coal-fired plants and sell its ownership stake in a fourth by 2023; this from a company that just two years ago was dependent on coal for 90 percent of its generation.

But this week is hardly unique. Just last Friday, FirstEnergy said it was going to close or sell the 1,300 megawatt coal-fired Pleasants plant in West Virginia by Jan. 1, 2019 after being unable to convince federal regulators to approve a deal between two of the Akron, Ohio-based holding company's subsidiaries that effectively would have moved the facility from the open market into rate base, forcing consumers to pay for the plant even if it was no longer economic.

Not to be forgotten, earlier this month, AEP announced plans to slash its carbon dioxide emissions 60 percent by 2030 and 80 percent by 2050 (based on a 2000 baseline, see my story here). And finally, on Jan. 30, PPL announced plans to reduce its CO2 emissions by 70 percent by 2050 (based on a 2010 baseline).

So, in reality, it's been a bad month, and similar months are likely moving forward.

IEA Predicts Nightmare Scenario For OPEC - oilprice.com

Over the next three years, the U.S. will cover 80 percent of the world's demand growth, the IEA says in its newly-released Oil 2018 annual report. Canada, Brazil and Norway will cover the remainder, leaving no room for more OPEC supply.

The irony is that the substantial gains in output from shale will only be possible because of the OPEC cuts, which has tightened the market and boosted prices. This fact is not lost on OPEC producers. "If you are a shale oil producer, who brought you back? It was OPEC," the UAE's oil minister Suhail Al Mazrouei, said at a recent industry conference, according to Bloomberg. "Without OPEC there'd be chaos in the market."

Indeed, the IEA's new report paints a pretty gloomy picture for OPEC members, who are hoping to phase out their supply cuts after this year. With non-OPEC supply rising quickly, particularly in the U.S., OPEC may struggle to figure out a way to increase output without pushing down prices, according to the IEA's analysis.

That could put pressure on the cartel to keep the production cuts in place for longer than they had wanted, although it seems hard to imagine they maintain the production ceilings for another three or four years. Doing so would mean handicapping themselves and ceding even more market share to U.S. shale and other non-OPEC producers. Still, it is unclear how this plays out - returning to full production, even if phased in gradually, presents its own problems, if the IEA's forecast is accurate.

Fiat Chrysler Must Face Emissions-Cheating Claims
"The class accuses Fiat Chrysler of installing emissions-cheating software in nearly 104,000 Grand Jeep Cherokees and Ram 1500 EcoDiesel trucks between 2014 and 2016."

Diversity is the key to economic and political evolution.