Maybe he should go back to the teleprompter.
Barack Obama yesterday declared yesterday that America should “build stuff and invent stuff.”
Shining eloquence. Brilliant elocution. Erudite.
Anyway, Barack Obama recently tried to convince us that executive orders and regulations are your friends and best of all, the costs that these EO’s and regulations impose upon you are negligible.
If you’re Barack Obama wealthy they might be negligible. The rest of us will notice.
Sensible guy that he is, Obama was going to show us that he would excise some of those pesky regulations that just don’t make sense. The example he chose involved saccharin.
The president took aim at a longstanding Environmental Protection Agency (EPA) rule that categorized saccharin, an artificial sweetener, as a hazardous waste. “Well, if it goes in your coffee, it is not hazardous waste,” he said, noting that the agency overturned the rule last month.
Boy, does that ever beg a question.
I doubt Barack Obama has ever cooked a thing in his life possibly save for some rock candy. Many of us have cooked and for a long time.
/ˈlɛvənɪŋ/ Show Spelled[lev-uh-ning] Show IPA
Also called leavening agent. a substance used to produce fermentation in dough or batter; leaven.
substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda.
A leavening agent (also leavening or leaven) is any one of a number of substances used in doughs and batters that cause a foaming action which lightens and softens the finished product. The leavening agent—biological, chemical, or even mechanical—reacts with moisture, heat, acidity, or other triggers to produce gas (usually carbon dioxide and sometimes ethanol) that becomes trapped as bubbles within the dough. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or other polysaccharides like pentosans or xanthan gum), then gelatinizes and “sets”; the holes left by the gas bubbles remain.
CO2 is a pollutant.
A slice of pollution
Baker’s yeast, baking powder, baking soda all can cause the release of pollutants.
All leavened baking goods release pollutants. Breads, cakes, cookies- all sources of pollution.
My beloved champagne contains and releases pollutants.
Adult beverages are plagued with pollutants.
All non-alcoholic sparkling drinks contain and release pollutants.
The food industry uses and produces a great amount of CO2 in more ways than you might at first think:
Raising the livestock, the machinery used in agriculture, and more:
The quality and shelf life of food can be improved by using preservatives, CO2 emitters, (which are inserted into vacuum packed food) or by freezing, which is the most popular method. The most efficient method of freezing the food is by spraying liquid CO2 onto the food in a cryogenic unit.
In 1994 it was estimated that the food industry in the US emitted about 24,000,000 tons of CO2.
Don’t be surprised when the EPA decides to dictate what you eat in order to lower CO2 emissions. The solution seems simple- stop breathing and stop eating. If I am not mistaken, Obama’s science guy John Holdren has already thought of something along those lines.
But here’s the question that’s begging to be asked-
Mr. President- if putting something in your coffee means it cannot be a hazardous waste, then how can something intentionally part of and so vital to the foods we eat a pollutant?
And while we’re at it- can I sue the baker for feeding me pollution?