Cell Phones May Cause Brain Cancer

Cell phones may cause brain cancer, a panel of experts reporting to the World Health Organization (WHO) announced recently.

After reviewing dozens of studies that explored a possible link between cancer and the ubiquitous hand-held phones, the experts classified cell phones as “possibly carcinogenic to humans” and placed them in the same category as the pesticide DDT and gasoline engine exhaust.

The panel determined that an increased risk for glioma, a malignant form of brain cancer, appears associated with wireless phone use.

Globally, it’s estimated that 5 billion cell phones are in use. “The number of users is large and growing, particularly among young adults and children,” the International Agency for Research on Cancer said in a news release.

The IARC made the announcement in Lyons, France, based on the work of 31 scientists from 14 countries. It will present its findings to the WHO, which may then issue its recommendations on safe cell phone use.

Experts said children are especially vulnerable.


A Savoury Pot of Farroto Made with Italy’s Ancient Grain


Mushrooms and radicchio

1 head radicchio, quartered lengthways through the stem so that it stays together
1 pound king oyster mushrooms, also quartered lengthways
Extra virgin olive oil
Salt and pepper


¼ cup extra virgin olive oil
2 ounces pancetta, finely diced (optional)
1 medium onion, finely diced
1 garlic clove, finely chopped
1 ounce dried porcini mushrooms, crushed
1 pound farro
½ teaspoon chopped fresh thyme

½ cup robust red wine (optional)
8 cups chicken stock
½ cup or more freshly grated Parmesan cheese
2 tablespoons butter.
1 teaspoon white truffle oil (optional)


Mushrooms and radicchio

Preheat a grill to high; toss the radicchio in olive oil and season with salt and pepper. Grill over high heat until wilted and slightly charred on the edges. Repeat with the mushrooms. When both are cool enough to handle, remove the stem of the radicchio and run a knife through the quarters to make large bite-size pieces. Cut the mushrooms into similar-sized chunks. This can be prepared well in advance and left at room temperature until required.


Heat a large saucepan over medium heat; add half the olive oil, pancetta, onion and garlic. Cook until aromatic and the onion has softened. Add the dried porcini, farro and thyme; season with salt and pepper, stir to coat everything in the oil. Pour in the red wine, bring to a boil and add enough chicken stock to just cover the farro. Continue cooking uncovered, maintaining a steady simmer, stirring from time to time and adding more stock as required, à la risotto. After about 25 minutes the farro will start to become chewy-tender; at this point do not add any more stock.

Continue cooking until the remaining stock has almost been absorbed by the farro. If you find the farro still too firm, add a small amount of stock and cook a little longer. When you are satisfied that the farro has a pleasant chewy-tender texture, add the mushrooms and radicchio, stir in well and remove from the heat. Leave for a minute and then stir in the Parmesan, butter and truffle oil. Finish by stirring in the remaining olive oil.

Source: The Globe and Mail