Tag Archive | Lead poisoning

Healthy Homes sharing lead-reducing water kits at Saturdays Southeast Area Farmers Market

Who: Healthy Homes
Where: Southeast Area Farmers Market @ Joe Taylor Park
When: 11 a.m. – 4 p.m. Saturday July 12

Healthy Homes will be at the Southeast Area Farmers Market this Saturday, July 12. Do you live in Grand Rapids’ 3rd ward and still connected to a lead water service line? Stop by for a free lead-reducing water kit from Healthy Homes. These kits are for residents of Grand Rapids’ 3rd ward who are still connected to a lead water service line.

A community-based nonprofit focused on reducing home environmental hazards in Kent County, Healthy Homes serves families and individuals with programming, education, and community conversations. Its vision is that all children grow up in safe and healthy homes. Healthy Homes helps reduce home hazards like:

House Passes Legislation to Protect Kids from Lead Exposure 

The Michigan House of Representatives passed legislation to protect children from lead exposure. The three-bill package updates the law to allow for more children exposed to lead to receive the proper treatment and help they need.

Lead poisoning especially impacts infants and children’s growing bodies and brains, causing developmental delays and behavioral problems, including aggression. Lead comes to the 49503 and 49507 neighborhoods via the soil, housing with lead paint, and possibly via the water supply, when old lead pipes are still in service. Here’s a breakdown of foods that can help:

  • Iron-rich foods: Deep green leafy vegetables like collards, mustard greens, kale, spinach; legumes (pinto, navy, black, and adzuki beans etc. and red lentils); raisins and dried prunes; meat.
  • Calcium rich foods: In addition to dairy, tuna, salmon, seeds (poppy, celery, chia and sesame), almonds, beans and lentils (legumes), and dark leafy greens (see above).
  • Vitamin C-rich foods: Citrus fruits, bell peppers, Brussels sprouts, broccoli, strawberries, kiwi fruit, kale, and mustard greens.

Cooking in an iron skillet and eating a vitamin C food along with an iron rich food helps the body absorb even more iron.

HB 5368, sponsored by state Rep. Julie M. Rogers (D-Kalamazoo), revises the definition of “elevated blood lead level” to the lowest number of micrograms per deciliter recognized by experts.

“As a practicing physical therapist, I have firsthand knowledge of the dangers that lead exposure can cause and have personally rehabilitated patients with balance and cognitive impairments traced to lead poisoning,” Rogers said. “There is no lead level in blood which can be considered safe … House Bill 5368 would bring Michigan in line with the new blood lead reference value by adopting the 3.5 micrograms per deciliter standard. All three bills are crucial to preventing lead poisoning, and if exposure does occur, the policy ensures that Michigan’s residents are connected with the resources they need as soon as possible.”

House Bill 4532, sponsored by state Rep. Rachel Hood (D-Grand Rapids), updates various lead provisions in statute and allows Michigan to administer and enforce the federal regulations on lead abatement.

“Michigan families deserve a safe and healthy home, and our legislation is a major victory for families across our state who lack one,” Hood said. “This legislation will protect our kids from the dangers of lead poisoning by providing funds to remove lead from homes, ensuring every child has a fair chance at a healthy future.”

House Bill 5369, sponsored by state Rep. Karen Whitsett (D-Detroit), requires a local health department or physician who is notified of a child less than 3 years old with an elevated blood lead level to refer that child to the Early On program, an early intervention program for children who need extra support and help because they have a development delay or pre-existing health issues that could slow their development

“Lead exposure continues to be a silent threat to the health and development of our children. By ensuring that children with elevated blood lead levels are connected to critical early intervention services like the Early On program, we are taking important steps toward protecting their future,” Whitsett said. “This package will help ensure that Michigan’s youngest residents get the support they need to thrive and prevent lifelong health consequences.”

Program for Growth workshop emphasizes eating to prevent lead poisoning

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Tracy Booth, RD, leads Program for Growth workshop on foods that address lead poisoning

OKT’s Program for Growth at Martin Luther King Leadership Academy is growing more than food in the gardens out front of the school. Workshops continuing with Tracy Booth RD are inspiring participants to grow, purchase, and prepare healthier foods for their families. Because the MLK school neighborhood is in one of Grand Rapids’ lead poisoning hot-spots, last Monday’s workshop focused on three key nutrients that help rid the body of lead: calcium, iron and Vitamin C.

june1Lead poisoning especially impacts infants and children’s growing bodies and brains, causing developmental delays and behavioral problems, including aggression. Lead comes to the 49503 and 49507 neighborhoods via the soil, housing with lead paint, and possibly via the water supply, when old lead pipes are still in service. Here’s a breakdown of foods that can help:

  • Iron-rich foods: Deep green leafy vegetables like collards, mustard greens, kale, spinach; legumes (pinto, navy, black, and adzuki beans etc. and red lentils); raisins and dried prunes; meat.
  • Calcium rich foods: In addition to dairy, tuna, salmon, seeds (poppy, celery, chia and sesame), almonds, beans and lentils (legumes), and dark leafy greens (see above).
  • Vitamin C-rich foods: Citrus fruits, bell peppers, Brussels sprouts, broccoli, strawberries, kiwi fruit, kale, and mustard greens.

june2.jpgCooking in an iron skillet and eating a vitamin C food along with an iron rich food helps the body absorb even more iron.

Miss Tracy also emphasized that we all need to eat more fruit and vegetables, especially fresh ones like those growing in the Program for Growth garden. “Make meat your side dish not your main dish,” she says.