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(KGTV) - A bill that would create the option for a third gender marker on California driver's licenses and birth certificates is heading to the state Senate.SB 179, also known as the Gender Recognition Act and introduced by Senator Toni Atkins, passed through the State Assembly 50-13 and will now return to the Senate for approval of amendments made in the assembly.If approved in the Senate, it will head to Governor Jerry Brown's desk for signing.RELATED: San Diegan third in nation to change gender to 'nonbinary'California Assemblymember Todd Gloria (D-San Diego), a co-author of the bill, said the legislation aims to end the stigma and hardships Californians face when it comes to government documentation.“All too often, members of our transgender, intersex, and nonbinary community experience hardships and even stigma when their government documents don’t match their gender presentation," Gloria said in a release. "Despite the divisive rhetoric at the federal level, SB 179 demonstrates the inclusiveness of California and represents recognition from government that people can exist as more than just male or female."In addition to a third gender marker on state-issued identification documents, the bill is also designed to "streamline" the process for transgender, intersex, and nonbinary Californians to get those certificates.RELATED: Oregon becomes first state to allow gender-neutral licensesCurrently, changes to gender in California require proof of "clinically appropriate treatment." Atkins' bill does away with this requirement.Under the bill, anyone who chooses to change their gender would be allowed to "to attest, under penalty of perjury, that the request is to conform the person’s legal gender to the person’s gender identity and not for any fraudulent purpose."If approved, this portion of the bill would go into effect September 2018.In the case of driver's licenses, the bill would require an applicant to have the choices of male, female, or nonbinary, as specified, available. This portion would go into effect January 2019, according to the bill's text.Read the bill's full text here. 2164

(CNN) -- We all do it: buy fresh fruits and veggies with the best of intentions to gobble them down, only to open the fridge a few days (or weeks) later to discover a rotten mess.One tweetfest tapped into our pervasive shame over store-bought salad: "Almost left the grocery store without buying a bag of spring mix to throw, unopened, into the garbage in two weeks.""I thought I was the only one!""I have one in the fridge. I'm afraid to make eye contact.""I have a friend who calls the veg drawers in her fridge, the rotters.""I find comfort in knowing this is a universal epidemic.""Good lord, there's so many of us! What percentage of store-bought spring mix is actually consumed? 8%?"It doesn't have to be that way. You can learn to choose the freshest fruits and veggies, clean and store them properly and be assured at least a few more days of usable life.Store bought spring mix and leafy greensLet's start with our "universal" waste disgrace -- store-bought spring mix. First, check out the best-by or expiration date (it may help to pull from the bottom or back of the stack to get a date further in the future). Then before you buy, inspect. Are any wet or bruised leaves visible? If so, keep looking.Once you've bought the freshest and driest salad you can find, you'll want to open it as soon as you get home and, with freshly washed hands, transfer the leaves into a large bowl. As you put those leaves back into the plastic container, remove any bruised or spoiled pieces and discard. Just as a bad apple will more quickly rot the barrel, those leaves will shorten the life of the rest of your salad greens.Trouble keeping spinach fresh in those large, cheap containers? The same trick applies.And if the greens say "pre-washed" there's no need to rewash them, according to Shuresh Ghimire, an extension vegetable specialist at UConn Extension at the University of Connecticut."The assumption is that the pre-washed salad is washed at a commercial washing facility with quality water following the FDA guidelines," Ghimire said.Your sink, on the other hand, may be full of bacteria. In fact, it's one of the dirtiest places in your home. No wonder Uncle Sam has more faith in commercially pre-washed greens.Greens by the bunch If you buy lettuce by the head or greens by the bunch from the farmer's market or grow your own, they may contain sand or dirt as well as bacteria.Before washing, trim the ends, discard outer leaves as well as any broken leaves. Breaks in the stem or leaves offer pathways for pathogens to enter the cells, therefore escaping a rinse or any antimicrobial you use.Immersing the leaves in a bowl of tap water for a few minutes can loosen up any dirt. Again, don't use the dirty sink to soak.But be careful with the water temperature -- and this applies to all vegetables and fruits -- it should be about the same temperature as the produce you are washing.If immersed in water more than 10 degrees Fahrenheit colder than the produce, it will create a vacuum -- due to air cells contracting within the produce -- and pull in wash water, Ghimire said."If the wash water is contaminated, anything in that water, including foodborne pathogens, will be internalized or sucked into the produce," he explained, adding that it's likely to happen at the weak points of the stem and blossoms."Hot water is not desired as it would increase the temperature of the produce and decrease shelf-life," Ghimire said.Studies show adding vinegar to the water before you soak leaves can reduce bacteria, but it also can leave an aftertaste and may affect the texture of the greens. Balsamic and white vinegar seemed to be the best at killing E. coli and other nasty bacterias. Try 50% vinegar and 50% fresh water.If you choose a commercial produce cleaner, be sure it's labeled EPA certified.After washing, spin the leaves in a salad spinner. If you're storing, pat dry with paper towels before putting them into perforated or vented plastic bags and putting them into the crisper section of your refrigerator."Using the crisper in your fridge can prolong the freshness of fruit and veggies," said nutritionist Lisa Drayer, an author and CNN health and nutrition contributor."I rinse and dry lettuce leaves or raw veggies, such as celery, broccoli, and cauliflower, wrap them in paper towels, and store them in plastic bags or in plastic containers lined with paper towels," Drayer added.And don't forget to wash your salad spinner after about three uses -- if it will fit into the dishwasher, that's a great option to sanitize it.Veggies"Select veggies in season for maximum freshness, flavor, and nutritional value," said Drayer. And they cost less when in season, an extra bonus.To find out what veggies (and fruits) are in season, use this handy guide from the US Department of Agriculture."Firmness, shape, color, texture of skin, and aroma are keys to selecting the freshest produce," Ghimire said. "For example, a fresh broccoli would be firm, closed, dark-green florets, and tender stalks. Yellowing green-colored heads of broccoli are over mature."Once they are home, you'll want to take them out of the plastic bags if the bags aren't breathable or perforated."Produce are alive even after harvest and they continue to breath and transpire even on your counter top," Ghimire said.Brush off any loose dirt before storing.Storing veggies depends on the type. Many do fine in vented plastic bags or plastic containers. Others may fare better in brown paper bags."As brown paper bags absorb moisture and are breathable, they would better work for produce like mushrooms and strawberries that have a short shelf-life," Ghimire said.Potatoes and onions are also good choices for paper bags, Ghimire said. Because brown paper restricts the ability of light to penetrate, onions and potatoes won't turn as green as they would in clear plastic bags; it also reduces the chance of "hollow heart" in potatoes -- the black center you sometimes see which is caused by a lack of oxygen.Corn should be eaten immediately, but if it's still in the husk, it might last in the fridge one to two days, according to the University of Maine's Cooperative Extension. Asparagus degrades quickly after it's picked. When you get home, wrap a moist paper towel around the ends, then place in a plastic bag and store in the refrigerator.Some vegetables need to be kept out of the 40-degree Fahrenheit refrigerator to stay fresh and tasty. You probably know that tomatoes should be stored on the countertop.But did you know the same is true for basil, cucumbers, eggplants, onions, peppers, potatoes, pumpkins, squash and sweet potatoes?Cucumbers, for example, "may develop chilling injury if stored below 50 degrees Fahrenheit for more than two or three days," Ghimire said. "Produce kept outside the fridge should be stored in a cool, dry and well ventilated space."Wash before eating, of course, by using a vegetable brush on hard varieties like potatoes and carrots before peeling; more sensitive veggies can be rubbed briskly between your hands under running water.FruitsAgain, selecting fruits that are in season will allow you to buy them at the height of their freshness, flavor, and nutritional value."Fruits that still have their stems or leaf, such as in an apple, pear, and clementine, will be fresh longer," said registered dietitian Rahaf Al Bochi, owner of Olive Tree Nutrition and a media spokeswoman for the Academy of Nutrition and Dietetics."Look for fruits that are firm, don't have soft brown spots or bruises, and are not overly ripe," Al Bochi said, adding that they should not have an odor.Pears, peaches, plums and other soft fruits should be washed under slightly cool running water and dried with a paper towel before storing or eating."You should also wash the peels of bananas, oranges, avocados, and grapefruit with cool tap water as bacteria can transfer from the peel to the edible flesh," Drayer said.Melons, especially the type that have rough, pocked surfaces such as cantaloupes, should be washed with a vegetable brush under running water and patted dry before storing or eating. Why? Bacteria and other microorganisms can hide in those pits and be transferred to the inside flesh while cutting, or to other veggies and fruits while storing.The exception to the rule are grapes, cherries and berries."Berries should be washed just prior to eating because the moisture can cause them to spoil earlier," Drayer said.And here's a wrinkle: Some veggies and fruits don't play nicely together. That's because some release ethylene gas as they ripen, which can hurt some other produce."For example, apples, avocados, unripe bananas, peaches, nectarines, plums and tomatoes release ethylene gas -- and should not be stored with ethylene-sensitive produce, such as broccoli, Brussels sprouts, ripe bananas, lettuce, peppers, cucumber, eggplant, carrots, cauliflower, and sweet potatoes, as this can speed the decay of the sensitive produce," Dryer said.Fresh herbsLook for bright green foliage that isn't wilted. Once home, rinse them under cool water and then lay on paper towels in a single layer to dry. Some suggest using a salad spinner -- but gently.Storage will depend on whether the herb has a soft or woody stem.Soft herbs: Treat soft herbs like tarragon, parsley, cilantro, dill and mint like they are fresh flowers. Cut a half-inch off the ends and put the ends down in a jar of water. Cover the jar loosely with a plastic wrap and store in the fridge, changing the water every few days.Do the same with basil, but store it uncovered on the counter where it can get a bit of light.Woody herbs: Wrap herbs such as rosemary, thyme, oregano, sage, and chives in wet paper towels and store them in an air-tight container or sealed plastic bag to keep the oxygen out.Plan aheadThere's one more tip you need to be a star at getting the most out of your produce dollar: Plan your menus for the week in advance."Having a general plan of the meals you plan on cooking for the week will help you know what fruits and veggies to buy at the grocery store and help you use up your produce efficiently," Al Bochi said. "You'll reduce food waste and ultimately save money." 10206

(KGTV and CNN) - Rates of syphilis, gonorrhea and chlamydia are climbing in San Diego and the nation, the Centers for Disease Control and Prevention and San Diego County Health officials announced Tuesday.At the National STD Prevention Conference in Washington, the CDC reported nearly 2.3 million US cases of these sexually transmitted diseases were diagnosed in 2017, according to preliminary data.That's the highest number ever reported nationwide, breaking the record set in 2016 by more than 200,000 cases, according to the CDC."Sadly, it's not a surprising trend," said Rob Stephenson, a professor and director of the Center for Sexuality and Health Disparities at the University of Michigan in Ann Arbor, who was not involved in the new CDC research.CHLAMYDIASan Diego County health officials reported the rates of chlamydia rose roughly 8 percent from 2015 to 2016, to 18,904 cases total.  Chlamydia, which remained the most common STD reported to the CDC, is easily transmitted during any form of sexual activity. If not treated, chlamydia can lead to pelvic inflammatory disease in women, which can cause permanent damage to the reproductive system. In men, the infection can spread to the tube that carries sperm from the testicles, causing pain and fever.SYPHILISSyphilis cases were up almost 7 percent from 2015 to 2016, with a total of 523 cases. Syphilis can affect the heart, nervous system and other organs if left untreated. Syphilis is most often transmitted through sexual contact.GONORRHEAGonorrhea cases had the highest local increase over one year, up 35 percent to 4,992. If not treated, gonorrhea can cause severe and permanent health issues, including problems with the prostate and testicles in men or problems with pregnancy and infertility in women. Gonorrhea is typically treated with a dual therapy of the antibiotics ceftriaxone and azithromycin.The threat of antibiotic-resistant gonorrhea persists nationwide. If gonorrhea becomes resistant to all such combinations of antibiotic therapies, it could become an untreatable STD.WHERE ARE THE CASES?San Diego County health officials released maps detailing where the STD cases were reported in 2016."I think over the last five years, we've seen a rapid increase in the prevalence of sexually transmitted infections in the US, and we're also starting to see a plateau in our fight against the HIV epidemic, as well," Stephenson said.The University of Michigan's Stephenson said that prevention is key to reducing the number of new STD cases -- such as practicing safe sex and getting tested regularly."Yet I think, when we think about sexually transmitted infections, we think of them through a curative lens, not a preventative lens," Stephenson said."We need to switch the dial on this in people's minds to think more about prevention rather than a too-late curative response," he said. "There's many ways we could do this. We could teach primary care providers and physicians to talk more about prevention with a client. We could start very early on in sex education by talking about the prevention of sexually transmitted diseases at young ages by giving people the behavioral skills they need to protect themselves."At the same time, there have been declining resources for the CDC's Division of STD Prevention, said Dr. Edward Hook, endowed professor of infectious disease translational research at the University of Alabama at Birmingham's School of Medicine and scientific committee chair of the National STD Prevention Conference."The purchasing power of the CDC's budget for sexually transmitted disease prevention has declined 40% in the past 15 years," Hook said. "The CDC and the public health clinics, where most of this reporting comes from, represent the safety net for Americans, for people who may not have access to primary care providers or other sources of care. So the decline and the limited availability of resources for that is no doubt part of the contributor."In recent years, state and local STD programs have seen budget cuts, too. In 2012, 52% of such programs experienced budget cuts, amounting to reductions in clinic hours, contact tracing and screening for common STDs, according to the CDC.Additionally, the direct medical costs of treating STDs in the US are not cheap. The 19.7 million cases of sexually transmitted infections that occurred in 2008 in the US equaled about .6 billion in total lifetime direct medical costs, according to a study published in the journal Sexually Transmitted Diseases in 2013."I do think we've seen significant funding cuts in prevention efforts around sexual health in general," Stephenson said. "It's not a difficult jump to see how that's actually preventing us from winning the fight against negative sexual health outcomes." 4804

(KGTV) - Did Canada's Green Party really photoshop a picture of its leader to make it look like she was holding a reusable cup?Yes.The party put out a picture of leader Elizabeth May holding a reusable plastic cup with the Green Party logo and a metal straw.But it was a fake. The real version showed May holding a single-use disposable cup.A spokesperson for the Green Party said the manipulation was done so the party's logo could be displayed in the picture.May says she had no knowledge of the doctoring and the cup she was carrying was compostable. 562

(KGTV) -- A former Marine has been sentenced to 17 years in state prison for driving drunk the wrong way on state Route 163 in Mission Valley, then crashing head-on into another car killing two UCSD medical students.Jason Riley King, 24, was convicted of gross vehicular manslaughter while intoxicated.According to testimony throughout the trial, several people told King that he was too drunk to drive, but he got behind the wheel anyway, driving the wrong way on state Route 163 and crashing into the Prius.The 2015 crash killed 23-year-old Madison Cornwell and 24-year-old Anne Li Baldock.  Three classmates also riding in the Prius were seriously injured.The crash inspired a new law in the state of California that will require all bartenders and servers to take a class on how to spot someone who’s had too much to drink.Following the crash, classmates of the victims worked with Assemblywoman Lorena Gonzalez Fletcher (D-San Diego) on assembly bill 1221, also know as the Responsible Beverage Service Training Program Act of 2017.The law was approved by Governor Jerry Brown on October 15, 2017 and goes into effect July 1, 2021. 1164