Off-Gassing [Infographic]

Off-gassing [Infographic] | ecogreenlove
by Custom Made

What is Off-Gassing? 

Off-gassing (also known as out-gassing) refers to the release of airborne particulates or chemicals—dubbed volatile organic compounds (VOCs)—from common household products. Potential sources of off-gassing range from construction materials to carpeting, cabinetry, furniture, paint, and any number of household goods. Some of the most common chemicals off-gassed from household items include formaldehyde, benzene, ammonia, and toluene. While off-gassing can be easily identified by so-called “new car” and “new carpet” smells, it can also be odorless.

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Eco-fashion [Infographic]

Brought to you by BlueGala

Many name brand companies are incorporating eco-fashion into their lines by producing their clothing using methods that create a minimal carbon footprint without the use of harmful or synthetic chemicals. From Adidas apparel made with bionic yard, a textile made from plastic debris in the sea, to Burberry’s sustainable cotton program in Peru—explore which brands are leading the way into the green garment movement by positively impacting the environment.

Eco-friendly clothing is categorized into two types, natural organic fibers and recycled fibers. Natural fibers include cotton, hemp, bamboo, and soy. Whereas recycled fibers can be made from natural recycled fibers, plastic, and wool. Explore these different fibers and the process used to produce each of them.

Organic Food is Better for you

Image credit: USDA

Originally Published on THE MIND UNLEASHED

This settles the debate over organic foods.

Are organic foods really healthier than non-organic foods? Researchers from Newcastle University in England have reviewed and conducted meta-analysis on 343 peer-reviewed scientific studies in an effort to find out if organic foods contained greater nutritional value than conventional foods. The results will probably shock some, but will confirm what many people already knew; organic foods are indeed much healthier for human consumption than ‘conventional’ foods.

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