Tim Dippold on fri 25 jun 99
>From: Tim Dippold
>Reply-To: Ceramic Arts Discussion List
>To: CLAYART@LSV.UKY.EDU
>Subject: !The truth about Cobalt Toxicity!
>Date: Tue, 22 Jun 1999 08:54:00 EDT
>
>----------------------------Original message----------------------------
>Would you like to Know the truth about cobalt and food safety? Are you
>afraid you are being exposed to a chemical that is toxic?
You were right about the nuclear aspect of it Gavin, in fact I just recalled
a book i read once called "In Patagonia" that mentions a type of
thermonuclear device called a cobalt bomb that was said to start some kind
of a reaction that would initiate a chain reaction of the gases of the
atmosphere where a nuclear "cascade" would then "burnoff" the atmosphere.
Sounds like good propaganda but i confirmed the existance of such a theory
with my father who was stationed at NORAD in the early 80's. A the very
least it would probably contribute to greater fallout and a higher yield
device. They said the same thing about the oceans burning off during the
tests at Bikini atoll but I don't want to stick around for test of the
cobalt bomb and thats for sure. I also found out the isotope Co60(?) is
about 25 times more radioactive than radium.
As for biochemistry and to reply to your letter Craig, about 3-4
microgams of cobalt in the form of a biologicaly processed "salt" is
essential to provide enough cobalt to sustain the body's b12 level. Doses up
to 3 milligrams however are not uncommon and often administered by
doctors.Cobalt is usually found in the body in two forms: methylcobalamin
and hydroxocobalamin. A cyanocobalamin was the first form of cobalt to be
identified from humans in 1926 but this cyanogen form was the result of
contamination to the sample becase the body does not process this compound.
it is a red crystaline compound and is quite stable in most conditions.
Physicians had hoped to use cobalamin compounds to treat pernicious anemia
but found their efforts being hindered by the fact that a mucoprotein enzyme
produced by the parietal cells (the cells that produce stomach acids) was
needed for absorbtion of cobalamin compounds. The chemical itself is
absorbed into the system via the ileum of the small intestines.The systems
that require the most cobalamin are the pancreas, brain
,liver,heart,bonemarrow, testes*,and kidneys, all parts of the body thta are
activly involved in metabolism whether it is the production of hormones or
the removal of biotoxins that are left from digestion. IN ESSCENCE:
**COBALAMINE COMPOUNDS KEEP THE SYSTEM THAT PROVIDE FOOD AND ENERGY TO THE
BODIES TISSUES AND CELLS THAT MAKE UP THE REST OF THE BODY**. Cases of
cobalamine deficiency are well documented and severe and all to common even
in this country because if your body can absorb cobalamin from your food
then you are not getting any cobalamin. The only sources of cobalamine that
can be processed by the body is red meat. However it is synthesized in
laboratories with bacteria and yeast much in the way that insulin and drugs
like penicilin are synthesized. Plants obtain cobalt from the soil and
process it into cobalamin compounds. The average amount of cobalt found in
most US soil from samples taken in a 1969 survey showed levels at about 30
to 50 parts per billion. not quite enough to indefinitely sustain large
populations of ruminants (grazing mammals) but fortunately mother nature is
a much better recycler and chemist than we could ever hope to be. Ruminants
obtain their cobalt that plants have processed from the soil. The animals
process the plant derived cobalamin compounds into forms that are used in
animal metabolism where the compounds are distributed amongst the animals
via the food chain. That is how we obtain our cobalt.
As far as COBALT LEACHING in a glaze I wouldnt worry about it as
it will just go through the system with that bran muffin. If you have cobalt
leaching from your glaze that means that your glaze is probably not quite
stable to begin with as cobalt is the dream colorant that distributes itself
well throughout the glaze and gives strong color in minute amounts without
changing the overall nature of the glaze not to mention the fact that that
it provides reliable color seldom affected in just about all conditions
whether chemical, thermal, or atmosphere of the kiln. If the glaze can leach
cobalt it is probably not a stable enough glaze to be used as a food grade
surface and would probably scratch easily with a steak knife.
Hope this satisfies the technical crowd and may your Cells be gorged on
Methyl and Hydroxocobalamin! Tim Dippold setwall@hotmail.com
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