DUBAI: Lebanon tops the Middle East for the highest percentage of contaminated tap water with plastic fibers, and with a figure of 93.8 percent, it is the second worst in the world and scientists warn that these fibers could be cancerous – but they do not know.
The only country with higher levels of contamination is the US, where the figure for tap water contaminated with micro-plastic is 94.4 percent, while 80 percent of tap water tested positive globally, according to data compiled by Orb Media.
The fibers are likely to have originated from common items such as fabrics including clothing, carpets, and upholstery.
Experts are not certain what the implications are on people’s health, but it is generally believed that the plastic fibers could increase the risk of cancer and other health problems.
Orb Media’s report reads: “Micro plastics have been shown to absorb toxic chemicals linked to cancer and other illnesses, and then release them when consumed by fish and mammals.”
The report falls short of explaining how the water has become contaminated and it warns that there are currently no procedures in place to filter the fibers out.
But while there is still a lot not known about the issue, State University of New York micro-plastic expert Dr Sherri Mason said there was sufficient information to be seriously concerned.
“We have enough data from looking at wildlife, and the impacts that it’s having on wildlife, to be concerned… If it’s impacting [wildlife], then how do we think that it’s not going to somehow impact us?” Mason told British daily The Guardian.
Nearly all of Lebanon’s tap water ‘contaminated with plastic fibers’ report warns
Nearly all of Lebanon’s tap water ‘contaminated with plastic fibers’ report warns
Where We Are Going Today: Orient Restaurant
- The grilled seabass was simple but cleanly prepared, with a subtle saffron emulsion that didn’t overpower the fish
Orient Restaurant at Rixos Obhur Resort & Villas brings a new dining perspective to the city, drawing on Turkiye’s culinary heritage and the history of the Silk Road.
The concept is evident from the moment guests enter the restaurant, where traditional Turkish flavors are presented with a contemporary touch, and the ambiance reflects the region’s history of trade and cultural exchange.
The menu is broad, featuring cold starters such as haydari, strained yogurt with herbs, and babaganus, smoked aubergine with tahini and olive oil. These dishes are straightforward and well-prepared, with fresh flavors and a clear attention to balance.
For the hot starters, we tried items like halloumi with pomegranate molasses and fried calamari with garlic aioli, which felt original and consistent with the cold dishes in preparation. Some items, however, such as the spiced beef borek, can feel heavy if ordered in multiple quantities.
For the main courses, I tried a range of meats and seafood. The testi kebabi — a clay-pot lamb stew with apricot and thyme — was carefully cooked, with the lamb tender and well-flavored.
The grilled seabass was simple but cleanly prepared, with a subtle saffron emulsion that didn’t overpower the fish.
I also ordered the ali nazik and kuzu sis, both of which were nicely seasoned and had good texture, though the adana kebab was less flavorful than I expected and could have used more spice.
The side dishes were straightforward. We opted for the bulgur pilaf and butter rice to accompany the mains, though they didn’t particularly add anything to the meal.
After finishing the savory dishes, although we were full, we decided to try the desserts. We went with baklava, kunefe, and sutlac, all executed consistently, though they offered few surprises in flavor or presentation.
This is a good place to celebrate a special occasion with its fine-dining setting or simply spend some quality time, enjoying cocktails or traditional Turkish coffee.
