One of our projects is now for sale:
Built on a 809 m2 section next to the historic Riverhead Hotel. The Building is a double storey timber framed building on a fully insulated concrete slab.
The cladding is rebated bevel-back macrocarpa weatherboard left natural. The intersecting monopitch roofs give it a interesting appeal and the north facing roof has a solar-thermal panel installed that provides 75% of the annual hot water. Latest LED lighting installed.
Read more: Riverhead passive solar design house
Building Biology
Building Biology
Reports about subjects related to Building Biology. This can incoporate healthy living, environmental effects on life, indoor environmental quality, air quality, elektromagnetic fields (EMF), electrosmog, to name just a few.
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- Parent Category: Reports
- Category: Building Biology
- Last Updated on Friday, 22 June 2012 12:58
- Written by Ingo Ratsdorf
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From Mercola, extracted from NEXUS Magazine, Volume 2, #25 (April-May '95).
Originally printed from the April 1994 edition of Acres, USA.
Back in May of 1989, after Tom Valentine first moved to St Paul, Minnesota, he heard on the car radio a short announcement that bolted him upright in the driver's seat. The announcement was sponsored by Young Families, the Minnesota Extension Service of the University of Minnesota: "Although microwaves heat food quickly, they are not recommended for heating a baby's bottle," the announcement said.
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- Parent Category: Reports
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- Last Updated on Friday, 22 June 2012 12:58
- Written by Ingo Ratsdorf
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Mercola, by Anthony Wayne and Lawrence Newell
Is it possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens? Why did the Soviet Union ban the use of microwave ovens in 1976? Who invented microwave ovens, and why? The answers to these questions may shock you into throwing your microwave oven in the trash.
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- Parent Category: Reports
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- Last Updated on Friday, 22 June 2012 12:58
- Written by Ingo Ratsdorf
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PCC Sound Consumer, by Trudy Bialic, editor, January 2006
(January 2006) — For convenience, few kitchen tools can compare to the microwave oven. An estimated 90 percent of American households have one and most of us have used a microwave to reheat leftovers.
From time to time, we at PCC get calls from individuals asking if microwave ovens affect the nutritional value of food. The answer is that there’s much we do not know, but the research we have raises concern.