Trump’s death march to November: If they’re not his voters, let ’em die | Salon.com

person

If you listen to Donald Trump, before him there was nothing.

According to Trump, before he was elected, the United States military, which was fighting wars in two countries, confronting foreign navies on the high seas, launching drone attacks willy-nilly, and had soldiers stationed in more than 100 outposts around the world, had no ammunition. In the Rose Garden on March 30, Trump said, “I’ll never forget the day when a general came and said, ‘Sir’ — my first week in office — ‘we have no ammunition.'” 

Advertisement:

On Oct. 9 of last year, he told the same story: “When I took over our military, we didn’t have ammunition. I was told by a top general — maybe the top of them all — ‘Sir, I’m sorry. Sir, we don’t have ammunition.’ I said, ‘I’ll never let another president have that happen to him or her.’ We didn’t have ammunition.” 

But now that Trump is in charge, according to him, “We have so much ammunition. You wouldn’t believe it, how much ammunition we have.”

Before Trump, we had no supplies of any kind: “The shelves were bare,” he has told us over and over at his coronavirus briefings. The shelves he’s referring to are those of the national stockpile of emergency medical equipment, the same shelves we’ve seen in photographs of a warehouse stacked with pallets filled with medical equipment, all of which has been there for years. But according to Trump, before he came along “the shelves were empty.”

Advertisement:

Fuhgettaboutit it when it comes to testing for the coronavirus. “We took over a dead, barren system,” Trump told “Fox & Friends” on March 30. “We inherited a broken test.”  The “broken” test was created in February of this year by Trump’s Centers for Disease Control. 

At his briefing on April 18, Trump said, “I inherited broken junk. Just as they did with ventilators where we had virtually none, and the hospitals were empty.”

But not to worry, he reassured us at his briefing on Wednesday, when it comes to testing now, “We’re doing it at a level that’s never been done before. We’ve got ventilators like you’ve never seen before.” 

Advertisement:

There is so much about Trump like we’ve never seen before. 

We have never seen hospitals so crowded that patients in their beds are lined up in hallways outside emergency rooms and intensive care units because those rooms are full. We have never seen refrigerated trucks lined up behind hospitals to carry away bodies from overloaded morgues. We have never seen doctors standing mute in the White House while a president of the United States stood before television cameras and advocated bringing ultraviolet light “inside the body,” and injecting patients with disinfectants like isopropyl alcohol and bleach, medical “experiments” that were carried out on Jews by Nazi doctors in places like Dachau and Buchenwald. 

Advertisement:

Before Trump, we have never seen 26.5 million people apply for unemployment benefits in just five weeks. Before Trump, we have never seen 50,000 Americans perish from a virus for which the United States government was singularly unprepared. 

Before Trump, we have never seen a president who wakes up every day at 5 a.m. and obsessively watches television and sends out dozens of tweets all morning and waits until noon to descend from his living quarters to go to work in the West Wing. We have never seen a president who told more than 16,000 lies in his first three years in office, an average of nearly 15 a day. 

Before Trump, we have never seen a president change the color of his aerosol-sprayed hair three times in three days, from yellow to gray and back to yellow again. 

Advertisement:

Before Trump, we have never seen an election when people may have to risk becoming infected with the coronavirus to go to the polls, the way voters did in Wisconsin two weeks ago.

Before Trump, Republicans suppressed Democratic votes with ID requirements and closed polls and registration purges. Before Trump, we have never seen tens of thousands prevented from voting because they’re dead and buried in the ground. 

Has Trump decided to use the coronavirus to win in November?

Advertisement:

It sure looks that way. The tip-off came with Trump’s wild swing between Wednesday and Thursday over opening businesses in Georgia. On Wednesday, Georgia Gov. Brian Kemp was a genius for allowing businesses like massage parlors and nail salons to open on Friday, with restaurants and bars opening on Monday. But less than 24 hours later, Trump had changed his mind. 

“I wasn’t happy with Brian Kemp. I wasn’t at all happy,” Trump announced from the podium at the Thursday briefing. What had happened overnight to sour Trump on “liberating” Georgia? “Trump’s sudden shift came only after top health advisers reviewed the plan more closely and persuaded the president that Kemp was risking further spread of the virus by moving too quickly,” the Associated Press reported on Friday.

That same morning, the New York Times published a front page story with another clue right there in the title: “No Rallies and No Golf, Just the TV to Rankle Him: Feeling Alone, President stews Over Image.” Buried in the story was the news that among the few calls a frustrated Trump agrees to take as he molders away in the White House are from his campaign manager, Brad Parscale. After Trump has heard the bad news about the coronavirus from his medical experts at his daily press briefing, what do Trump and Parscale discuss? “The latest polling data,” the Times reports. 

Bingo. At six o’clock he’s hearing that the body count has hit 50,000. At nine, he’s hearing how far he is behind Biden in the key swing states of Florida, Michigan, Pennsylvania, Wisconsin and Ohio. If he’s running behind now, with 50,000 dead, what’s it going to look like in October or November when the number tops 100,000?

Advertisement:

Trump is balancing the grim news from his medical experts against the equally grim news from his campaign manager. When the choice is between dead people or his reelection, it’s an easy call. He is going to let it rip. His poll numbers are already so bad, he doesn’t have anything to lose. What’s another 50,000 to 100,000 dead compared to four more years of profiteering from the White House?

But the key to Trump’s plan is who dies. Watch the way he plays the game as the rest of the states make plans to reopen. He’s seen the facts and figures that social distancing works. He knows opening the economy will cost lives. He’s going to be very, very careful with states he expects to carry, but narrowly, like Georgia. The states that are a lock for Trump, or the states he doesn’t stand a chance in? Let them rip. Get the dying out of the way now. Maybe by the fall the coronavirus infection numbers will go down, maybe not.  

The number of those killed won’t go down, but Trump doesn’t give a shit. He’s not the president of the United States. He’s the president of the Confederate States of MAGA. All he wants to do is win. If they’re not Trump’s voters, let ’em die

Related posts

February 2020 restaurant inspections in Livingston County

February 2020 restaurant inspections in Livingston County

Jennifer Timar
Livingston Daily
Published 6:30 AM EST Mar 3, 2020

Of the Livingston County restaurants inspected in February 2020, priority and priority foundation violations were found at 29 locations. 

Each month, the Livingston County Health Department inspects some businesses and schools that serve food. 

The Livingston Daily publishes reports on the most serious violations — ones that could lead to contamination of food or increase the risk of transmitting a foodborne illness — as well as corrective measures taken.

Four priority violations were found at:

Hartland Sports Center

2755 Arena Drive, Hartland Township

There were three spray bottles not labeled as to their contents. The person in charge labeled the bottles properly at the time of the inspection. There was no soap at the hand sink. Soap was available upon the inspector’s return. There were no paper towels at the hand sink. A new shelf was not allowing staff to open the dispenser and refill. Upon the inspector’s return, there was a dispenser available and paper towels were stocked in the dispenser. There was no chlorine test kit available. The facility decided to use quaternary sanitizer instead.

Horseshoe Lounge

10100 W. Grand River Ave., Fowlerville

The dish machine was not dispensing the proper amount of sanitizer. It was suspected that the product was expired. A new container of sanitizer was added and proper sanitizer concentrations were restored. The hand sink in the main kitchen was soiled with food residue. Coleslaw and ranch dressing prepared on Feb. 3 were labeled with a discard date of Feb. 20. Foods that are time and temperature controlled for safety cannot be held more than seven days. A proper discard date label was attached at the time of the inspection. No detergent was being dispensed in the dish machine because the container was empty. A new detergent container was added at the time of the inspection.

RELATED: 15 most common restaurant violations in Livingston County

Three priority violations were found at:

440 W. Main Street, Brighton

A pan of cooked chicken wings was holding at 50 degrees in the grill line prep cooler. A container of coleslaw was holding at 46 degrees. Upon further investigation, other items were also holding in the 41-to-50 degree range. All refrigeration equipment was working properly. It was suspected that the food items were left out at room temperature during the prep process. Some of the items are transferred from the basement walk-in unit on rolling carts. Those items may have been sitting on the cart for an extended period of time at room temperature. A tall plastic container of grits was cooling in an ice bath. The product was placed into an ice bath approximately 20 minutes earlier and was still approximately 200 degrees. The grits were transferred to a large shallow metal pan for proper cooling. Short ribs prepared two days prior to the inspection were cooled in a deep pan. No temperature violations were confirmed, but this method will not likely ensure proper cooling. Two refillable spray bottles containing cleaning chemicals were not labeled. The bottles were labeled at the time of inspection.

An infographic shows proper temperatures food should be held at to minimize the risk of foodborne illness.
Livingston County Health Department

Great Lakes Family Restaurant

963 S. Grand Ave., Fowlerville

Home-prepared foods were being stored in the walk-in cooler. The items included several 5-gallon buckets of cut tomatoes in a vinegar solution, which were prepared by a family member. The items were removed at the time of inspection. A pie cooler was holding food at 50 degrees. Cream pies and cheesecake were discarded. The pie cooler has been taken out of service and a new unit was ordered. Cream pies are now stored in another unit. A refillable spray bottle containing a chemical degreasing solution did not have a label. Proper chemical labeling was observed upon the inspector’s return.

Jimmy John’s

1504 Lawson Drive, Howell

An employee touched the computer ordering screen while wearing food handling gloves. They returned to prep food without changing the glove. Several employees did not wash their hands before wearing new food handling gloves. Both hand sinks were blocked by equipment. One hand sink was being used to store a water pitcher for the bread-making equipment. The other hand sink contained a sanitizer bottle.  The items were removed at the time of the inspection.

8515 W. Grand River Ave., Brighton

There were multiple employees improperly washing their hands. One employee washed their hands less than the required time and proceeded to use their pants to dry their hands. Another employee washed their hands less than the required time and did not dry their hands. Multiple employees changed soiled gloves but did not wash their hands properly as there were no paper towels to be found at any of the hand sinks in the kitchen. There was shredded lettuce on the line without time stamps. There were no paper towels at either hand sink in the kitchen. An employee was sent to the store during the inspection.

Mimi’s Diner

5589 E. M-36, Pinckney

There was rice in the steam table that had been placed there about an hour and 45 minutes prior. It was at 120 degrees. The steam table should not be used to reheat foods because it takes too long. It was reheated properly to over 165 degrees in the microwave oven and placed back into the steam table. The chlorine sanitizer concentration in the dish machine was too high. It was adjusted. Foods were being improperly cooled in the walk-in cooler. Mashed potatoes and rice were in containers 6-to-8 inches deep with the plastic wrap slightly uncovered on the edge. The rice was already cold, but the potatoes had been placed there an hour and half before and were at 100 degrees. They were moved to uncovered shallow pans. Sausage patties were being cooled in a covered shallow pan and were at 67 degrees. The cover was removed so that the heat was not trapped in. 

Old Hickory Bar

7071 Bennett Lake Road, Fenton

The cooler next to the fryer was holding food at 49 degrees. Deli meat, sliced tomatoes, burger patties and dressing were discarded. Upon the inspector’s return, there were no items in the cooler at time of inspection, but the ambient air read a proper 40 degrees. The in-use knives and utensils were being switched out every shift, which is typically eight hours. The in-use utensils that are in contact with food that is time and temperature controlled for safety need to be washed, rinsed and sanitized at least every four hours. Raw beef was stored in the walk-in cooler above bottled drinks. It was moved away from ready-to-eat food.

MORE: Chiropractic, massage clinic opens on Cleary campus

MORE: Brighton bakery to be featured on Home Shopping Network

Two priority violations were found at:

Jersey Giant Subs

3813 Tractor Drive, Howell

Tomatoes and lettuce had been put out at 11 a.m. and 1 p.m., respectively, but were not marked to indicate the time they were removed from the cooler and the time they must be discarded (4 hours later). They were marked during the inspection. The hand sink in the dish-washing area was blocked by buckets and a cart. They were moved.

Jets Pizza

120 W. Highland Road, Suite 800, Howell

A couple a bottles of cleaner were stored on the prep table near food. They were moved to the chemical storage room. Always store chemicals away from food and clean equipment. There were a couple spray bottles of sanitizer missing labels. They were labeled during the inspection.

Mary’s Fabulous Chicken & Fish

2429 E. Grand River Ave., Howell

A cook came into work, took an order, put food handling gloves on and made the food without washing his hands first. He washes his hands. Several onions in a bin in the walk-in cooler had white mold growth. All of the onions were discarded.

Snappers on the Water

6484 Bennett Lake Road, Fenton

There was a container of moldy food dated from December. It was discarded. There were some cans that were leaky and rusted. They were set aside to be returned.

St. John Catholic Church

2099 Hacker Road, Howell

The two-door cooler in the kitchen is holding food at 60 to 65 degrees. Sour cream, yogurt, milk and sauerkraut with sausage were discarded. There was a large pot of tomato sauce that was improperly cooled in a large container in the cooler. The cooler was broken. The sauce was at the same temperature as everything else (60 to 65 degrees). It was discarded.

Tubby’s Sub Shop

9912 E. Grand River Ave., Ste 500, Brighton

A food handler used gloves that touched raw meat to begin to assemble ready-to-eat sandwich ingredients. She was stopped and told that she must wash her hands and put a new pair of gloves on before touching ready-to eat food. She washed her hands and donned a new pair of gloves. The solution used to wipe down the cutting board contained too much chlorine. Water was added.

One priority violation was found at:

3949 W. Grand River Ave., Howell

A dicer in the cleaned dish area contained food particles. It was cleaned.

Brighton Coffeehouse and Theater

306 W. Main Street, Brighton

The automatic dish machine was calibrated for chlorine sanitizer, but the unit contained quaternary sanitizer. It resulted in sanitizer concentrations that were too weak. The quaternary sanitizer was removed and replaced with proper chlorine sanitizer. Proper sanitizer levels were restored.

Buffalo Wild Wings

9745 Village Place Blvd., Brighton

Foods in a prep cooler were holding 50 degrees in the upper compartment and 45 degrees in the lower compartment. Large metal containers of ranch and blue cheese dressings were holding at 50 degrees. The products were stored on ice, but the amount of ice was not adequate. Ranch and blue cheese dressings, cut tomatoes, cut lettuce, salsa and dairy products were discarded. Upon the inspector’s return, the cooler was repaired and a larger, taller ice bath was being used to hold dressings. 

Community Congregational U.C.C.

125 E. Unadilla Street, Pinckney

The dish machine was out of chlorine sanitizer. The container was tipped to the side to make sure that the machine was pulling the sanitizer, which it was. The bleach will be replaced before the next event.

Emagine Theater

10495 Hartland Square Road, Hartland Township

The dish machine was getting stuck in a cycle where it did not activate the hot water sanitizing cycle. It was repaired.

Hungry Howies

2560 E. Grand River Ave., Howell

An open container of grilled cooked chicken and sausage had a use-by date that had passed. It was discarded.

Jimmy John’s

750 W. Grand River Ave., Brighton

The facility uses both chlorine and quaternary sanitizers. However, only quaternary test strips were available. Chlorine test strips were purchased.

Mt. Brighton Resort

4141 Bauer Road, Brighton

No paper towels were available at the hand sink at Bruin’s Bar. Towels were provided at the time of inspection.

6995 W. Grand River Ave., Brighton

Hot dogs in a reach cooler were kept past their use-by date. They were discarded.

Stout Irish Pub

125 E. Grand River Ave., Brighton

Cooked cabbage, cooked pasta noodles and house-made pizza sauce were expired. The items were discarded.

Sunrise Family Diner

2375 E. Grand River Ave., Howell

A line cook cracked eggs, changed food handling gloves and put a new pair of gloves on before touching ready-to-eat food without washing their hands. 

Sushi Zen

114 W. Grand River Ave., Brighton

A staff member touched dirty dishes while loading them into the dish machine. He began to put clean dishes away without washing his hands.

Wendy’s

1022 S. Michigan Ave., Howell

An employee with painted fingernails was performing food-related tasks such as scooping fries without gloves on. 

Whispering Pines Golf Club

2500 Whispering Pines Drive, Pinckney

The interior of the ice machine had some mold growth. During the golf season it is routinely cleaned, but the club had not been open for a while. 

Wong Express House

9912 E. Grand River Ave., Brighton

A slicer had an accumulation of dried food on the back of the blade. It was taken apart to be cleaned. Grease accumulation was found in between and around equipment.

READ MORE LIVINGSTON COUNTY RESTAURANT INSPECTIONS:

Contact Livingston Daily reporter Jennifer Timar at 517-548-7148 or at jtimar@livingstondaily.com. Follow her on Facebook @Jennifer.Timar99 and Twitter @JenTimar99.

Related posts

Priest tightens security after latest threats at Quinn firm – Independent.ie

person frisbee

It hardly inspires confidence that the parish priest known for speaking out against this intimidation is forced to take security measures for his own protection.

Fr O’Reilly delivered a searing homily last month calling out the mafia-like “paymaster or paymasters” who funded the savage attack on Mr Lunney. In an interview with the Sunday Independent, he said: “The more you speak, the more you are at risk.”

For now, he plans to step back from the robust public commentary he has become known for, in the hope of fostering peace. “I want to get back to my normal parish work… I find that in the last month, a whole lot of things have happened. I want to take a back seat for a while. But if there is further intimidation, I intend to return to the fray.”

A second death threat to the directors of Quinn Industrial Holdings (QIH) last week – companies founded and lost by the former billionaire Sean Quinn – has finally catapulted the long-standing campaign of intimidation and violence into the lap of Government.

The threat was issued via the Irish News last Monday by a man in a balaclava reading from a statement purporting to be a “last warning” to directors to resign or face a “permanent solution”. The directors “hadn’t learned their lesson” since the attack on Mr Lunney, the man said, chillingly noting that they could have “easily killed” him if they had wanted to.

In the same week, Sinn Fein TD Martin Kenny’s car was set alight outside his home in Leitrim, the Garda station in Emyvale, Co Monaghan was set ablaze and two Monaghan hauliers were named as persons of interest in the investigation into the deaths of 39 Vietnamese people smuggled into the UK.

Garda Commissioner Drew Harris and the Minister for Justice, Charlie Flanagan, have struggled to explain why the years-long intimidation has not been stopped.

The Sunday Independent has learnt that Taoiseach Leo Varadkar privately rang John McCartin, one of five directors of QIH under threat, twice last week saying he was “appalled” at the intimidation. That the Taoiseach should open a direct line of communication with the victims of this campaign indicates that the penny has finally dropped.

For eight years, the directors of QIH and its property have been under siege. The businesses were once owned by Sean Quinn, the local former billionaire who lost control of his empire in 2011. He has repeatedly denounced the attacks on the companies, saying they are not carried out in his name. According to Mr McCartin, the failure of authorities to act – from Cavan County Council not taking down signs to gardai not making arrests – has “emboldened” those responsible and allowed for an escalation of violence and the creeping involvement of paramilitaries.

A photograph in the Irish News of the masked man bearing the latest death threat prompted a number of calls to the police confidential lines from local people claiming to recognise him, sources said. They suspect he is a dissident republican, originally from Northern Ireland but now living in Cavan, who has served jail time for possession of explosives. He was once prominent in the Real IRA. A director of QIH has also reported this man’s suspected identity to the PSNI and gardai.

The abduction and assault on Kevin Lunney bore the hallmarks of a paramilitary- style operation. He was kidnapped, tortured and had his legs broken in an attack resembling a punishment beating. The care that his attackers took to destroy a forensic trail, viciously pouring bleach over Mr Lunney before dumping him on a Cavan roadside, was also redolent of paramilitary thugs.

Drew Harris said last week that the investigation into the attack is making progress. Garda sources say several of the suspected gang members have been identified, and a van seized in Meath recently is believed to have been used by the gang in the attack.

But the directors of QIH struggle to see that progress. On Tuesday, the directors will hold their first meeting with the Garda Commissioner in Monaghan. Present will be chief executive Liam McCaffrey, chief financial officer Dara O’Reilly, non-executive director John McCartin and production director Tony Lunney. Mr Lunney’s brother Kevin, the company’s chief operating officer, will also attend if he is well enough.

“We are preparing for the meeting with the Commissioner. We will be asking for an update on the investigation, what progress has been made and why there have been no arrests six weeks after Kevin was attacked,” Tony Lunney told the Sunday Independent.

An obvious question is whether in the vacuum of any arrests, those responsible for the intimidation felt emboldened to issue a second death threat. The paramilitary theatrics surrounding its delivery suggests an element of playing to the media gallery too, and the statement even referenced newspaper articles about the attacks on the Quinn group.

John McCartin believes this is all part of the strategy: “We have had intimidation, signs and posters going up, defamation on Facebook and on social media, physical assaults, and now torture and kidnapping, and using mainstream media attention to scare away future investors.”

The directors believe the endgame of the campaign of violence is to run them, and the US investors, out, risking more than 2,000 jobs connected to the businesses and leaving the remnants of the group there for a new buyer to pick over. The Garda investigation is building on the question cui bono? Who ultimately benefits from running the directors and their investors out of town?

Sean Quinn has made no secret of wanting “his” company back. But he has repeatedly condemned the attack on Kevin Lunney as “barbaric”, acknowledging that his family would be “blamed”. He told Channel 4 News that he no hand, act or part in the attack, and had abandoned his ambitions to return to the businesses as a result of it. In his most recent statement to RTE last week, he said: “I call on those who have advanced threats to withdraw them immediately. If they feel that they are doing it in mine or my family’s name, they are badly mistaken.”

Mr Quinn is also clearly irked at Fr O’Reilly. He called to his home two weeks ago to challenge him on his now famous homily, even though the priest did not identify anyone in it.

This weekend, Mr Quinn confirmed to the Sunday Independent that he has complained to the priest’s Kilmore Diocese. He said he met the administrator, Monsignor Liam Kelly, and has written to “other people”.

He denied threatening legal action but he didn’t rule it out either. “I made no threats to anybody,” he said, in a phone call. Asked if he is considering legal action, he replied: “Well, we are where we are…”

Asked why he wrote the letter, he said: “I’m not going there but sure any fool would know why I wrote the letter.” He accused the priest of “telling lies” from the altar. “So, it’s not hard to know, anybody with any wit would know the man was off his head.”

Fr O’Reilly told the Sunday Independent this weekend that he wrote his homily in “anger” at the “awfulness of the inflicted injuries on Kevin Lunney”.

“It is not a good way to be writing something when you are angry,” he said. “I have to take that on board myself before asking anyone else to do that. I don’t want to vilify anyone. It never was my intention. I want to give more rational debate a chance, with the hope that these years of intimidation are now coming to an end.”

In the sitting room of his parish home in Ballyconnell, a large detached house clearly visible on the hill, Fr O’Reilly cited Nelson Mandela’s words about “leaving bitterness and hatred behind”.

“The most terrible walls are the walls that grow in the mind. I believe that applies to this area. Walls grow in the minds of some people that are causing great difficulty for themselves and for others. These walls are about perceived grievances, and I suppose prejudice plays a major part and they become entrenched,” he said.

“We must find ways and means of helping people to take down these walls.”

Related posts

Toxic skin-whitening creams should be ‘avoided at all costs,’ UK officials warn

' UK officials warn - CNN

(CNN)Skin-whitening creams can be as toxic as paint strippers and should be “avoided at all costs,” the UK’s Local Government Association has warned.

Many skin-whitening products are banned in the UK due to harmful ingredients — but recent seizures of banned products indicate they are still being sold in a booming industry, the LGA said in its press release.
Most of those products include the banned ingredient hydroquinon — a bleaching agent which is “the biological equivalent of paint stripper,” said the LGA statement. It essentially removes the top later of skin, increasing cancer risk and potentially causing liver and kidney damage.
    Mercury, another common banned ingredient, can cause reduced resistance to bacterial and fungal infections, liver damage, anxiety, depression or psychosis, according to the World Health Organization.
    “Skin creams containing banned ingredients are very dangerous and could seriously damage your health, scar you for life and even kill you, so they should be avoided at all costs,” said Blackpool Councilor Simon Blackburn in the press release.
    news
    Skin-whitening creams with natural or non-harmful ingredients are legally allowed, but they are often expensive, driving up the demand for cheap and dangerous banned products, said the LGA. Company executives who are caught selling these banned products can be fined up to 20,000 pounds (about $24,500) and jailed for up to a year.
    The illegal creams and products are often sold at local markets, said the LGA — but they are on shelves at cosmetics stores as well. In May, hundreds of products containing hydroquinon were seized from stores in areas outside London. The owners of one store were fined 6,500 pounds (about $8,000) and ordered to pay 8,010 (about $9,800) to the local council. Last August, a shopkeeper in South London was sentenced to 20 months in prison after selling products with hydroquinon and mislabeling their cosmetics.

    Booming global industry

    Globally, the demand for whiteners is climbing, projected to reach $31.2 billion by 2024, especially in Asia, the Middle East and Africa, according to market intelligence firm Global Industry Analysts.
    The Asia-Pacific market is the most lucrative region, making up more than half of the global market — an estimated $7.5 billion out of $13.3 billion — in 2017, according to Future Market Insights.
    The products are particularly popular in places where beauty norms often favor lighter skin. Routine skin-whitener use ranges from 25% in Mali to 77% in Nigeria, and it’s 40% in China, Malaysia, the Philippines and South Korea, according to the World Health Organization. A 2017 study found that more than half of survey respondents in India had tried skin whiteners.
    Skin-whitening creams should be 'avoided at all costs
    But skin safety and health concerns aside, many critics say skin-whitening products are inherently problematic for furthering the racialized narrative of fair-skinned beauty.
      The issue also made headlines recently after two Japanese comedians reportedly joked that tennis star Naomi Osaka, who is of Haitian and Japanese descent, should bleach her skin. The comments sparked outrage on social media, and the two comedians issued apologies on the entertainment company’s website.
      Osaka responded to the comments on Sunday on Twitter. “‘Too sunburned’ lol that’s wild. Little did they know, with Shiseido anessa perfect uv sunscreen I never get sunburned,” she posted.

      Related posts