ពីប្រទេសញូវែលហ្សេឡង់ទៅពិភពលោក

New Image™ International expands global operations to Republic of Korea

November 18, 2024

New Zealand-based manufacturer and distributor of nutritional and skincare products, New Image™ International, today announced the launch of its operations in the Republic of Korea (Korea).

Headed by Patrick Park, Country Manager of New Image Korea, the company has launched a line of products catering specifically to the Korean market, including several colostrum-based health and nutritional supplements such as Alpha Lipid™ Lifeline™ and a wide range of natural skincare and beauty products.

“Korea is the third largest direct selling market in the world and we’re thrilled to be able to establish a presence in Seoul and introduce premium New Zealand-made health and beauty products to our Korean consumers,” says New Image CEO Rod Taylor.

“Korea is one of the hardest markets for new nutraceutical businesses to enter due to its rigorous health regulations. We’re excited to be able to break into this highly competitive Korean market to support the health and wellbeing of more people around the world.”

As part of the pre-launch activation in Korea, New Image™ participated in the 2024 New Zealand Food & Beverage Showcase hosted by the New Zealand Trade and Enterprise back in September 2024, which was attended by the Prime Minister of New Zealand Rt Hon Christopher Luxon and Dawn Bennet, Ambassador of New Zealand to the Republic of Korea.

Korea’s Country Manager Patrick Park says Korean consumers are becoming increasingly more health conscious and it’s a large market with lots of potential growth.

“Korea has a population of over 50 million people and there is an increased consumer appetite for premium health supplements and skincare products and a major driver of this demand is the country’s ageing population.

“Korean consumers want the very best when it comes to health and beauty products and we’re looking forward to showcasing the New Image™ difference with our high-quality, innovative products.”

New Appointment Rod Taylor Chief Executive Officer

November 18, 2024

Rod’s impressive career includes 24 years senior management, marketing and sales experience in Direct Selling, his most recent roles being Managing Director for ‘Nutrimetics’ and General Manager for ‘Herbalife Nutrition’ Australia & New Zealand.

Graeme Clegg, Executive Chairman and Founder of New Image™ International says "His CV is impressive in the industry, including recent experience on the board of Direct Selling Australia. He will bring many positives to our business."

Excited to join New Image™ International, Rod commented: "New Image™ has a proud history of changing the lives of so many families around the world with incredible products, backed up by science and research and a competitive compensation plan. As a proud Kiwi, I feel it is a real privilege to join an incredible company that is one of the true pioneers of health products and direct selling around the world- a true New Zealand success story. I see an incredible future for New Image™."

New Image™ International is excited to take their next steps with Rod, helping to build strategy and growth across Asia, Africa and beyond

About New Image™ International

New Image™ International was founded in 1984 by Graeme Clegg who, inspired by the findings of extensive research, created our flagship colostrum-based health products. He is recognised as the pioneer of the colostrum industry.

For more than 36 years New Image™ International has continued to grow, increasing our offering to include nutritional, weight management and skincare products, sold throughout Asia Pacific and Africa by our network of Independent Distributors.

New Image™, one of the worlds the fastest-growing direct sales companies, has leapt from number 52 in 2018 to number 33 on the sector's Global Top 100 list last year. It is a remarkable feat for a company from a country with still less than five million people.

Proudly manufacturing all products in New Zealand, August 2019 saw a huge expansion in production capability with a new $50 million upgrade at the powder plant in Auckland, New Zealand. With sales increasing at a huge rate, due to the demand COVID-19 has created for immune based supplements, the infrastructure is in place to easily meet future demand.

Health – Wellness – Colostrum, From New Zealand to the World

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New Image International™ Expands to Greece, Introducing Innovative Health, Wellness & Beauty Solutions

October 7, 2024

Certain Dark Chocolates Contain High-Level Heavy Metals, Study Finds

New Image International™, a global leader in bovine colostrum health and wellness products, is thrilled to announce the opening of its new office and distribution centre in Athens, Greece, to support the introduction of the New Image™ brand to Greece and to relaunch Nutrimetics. This expansion brings our innovative, high-quality health and beauty solutions to the market of Greece, marking an exciting new chapter for our company.

New Image™ is acknowledged and recognised for its comprehensive range of quality bovine colostrum health and wellness products designed to enhance well-being and help improve quality of life. Our combined portfolio includes advanced dietary supplements, cutting-edge skincare products, and functional foods. Many powered with bovine colostrum, crafted to meet the highest standards of quality and efficacy.

Graeme Clegg, Executive Chairman of New Image™ Group Ltd, who acquired Nutrimetics in 2022, expressed his excitement for this new venture: "We are delighted to bring New Image™ and re-introduce Nutrimetics to Greece, a country with a rich history and a strong commitment to health, wellness, and beauty. Our mission is to empower individuals with the best that nature and science have to offer. We look forward to contributing to the well-being of the Greek community and helping people live healthier, happier lives."

Rod Taylor, CEO of New Image International added: “Our expansion into Greece is a significant milestone for us. We are committed to offering innovative health and beauty solutions that cater to the needs of the people of Greece. Our goal is to support and enhance the health and vitality of this vibrant country. It also marks the beginning of our expansion into Europe."

The new office and distribution centre in Athens will serve as the hub for New Image™ and Nutrimetic’s operations in Greece, ensuring efficient distribution and superior customer service across the country. To celebrate our launch, Graeme Clegg will host a series of events and promotions designed to introduce our brand to the local market and engage directly with our new customers.

New Image™ ’s expansion into Greece underscores our ongoing global growth and our unwavering commitment to making a positive impact on people's lives through innovative health and beauty solutions. We are dedicated to fostering a culture of health and wellness, and this new presence in Greece is a significant step toward realizing that vision.

For more information about New Image™ and our product offerings, please visit our websites at New Image International |New Image International New Zealand or for media enquiries, contact New Image international CEO Rod Taylor.

Mobile: +64 220255877

Email: rod.taylor@newimage.asia

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September 27, 2024

Exposure to Heavy Metals Linked to Dementia Risk

A new study has found that many cocoa products are contaminated with heavy metals—including organic.

Is your favorite dark chocolate bar harboring a hidden health risk? A new study published on July 31 in Frontiers in Nutrition suggests that some popular dark chocolate products may contain concerning levels of heavy metals, particularly lead and cadmium.

The study, conducted by researchers from The George Washington University School of Medicine and Health Sciences and ConsumerLab.com, analyzed 72 dark chocolate and cocoa products sold in the United States from 2014 to 2022. Their findings shed light on a potential health concern that has been bubbling beneath the surface of the chocolate industry for years.

Why Study Heavy Metals in Chocolate?

Dark chocolate, long touted for its potential health benefits due to its high antioxidant content, has faced scrutiny in recent years due to reports of heavy metal contamination. Consumer media outlets and independent testing agencies, including Consumer Reports and As You Sow, have previously highlighted this issue.

Consumer Reports found heavy metals in popular chocolate brands including Hershey’s, Theo, Trader Joe’s, Godiva, Hu, and Equal Exchange, according to their 2022 report. A report by As You Sow also revealed elevated heavy metals in various chocolate products tested between 2014 and 2017. These earlier reports raised concerns about the safety of dark chocolate consumption, particularly for vulnerable populations such as children and pregnant women.

Given these concerns, Leigh Frame, director of integrative medicine at George Washington University and co-lead of the study, aimed to explore the significance of this contamination.

“We know chocolate is a plant that is particularly good at absorbing heavy metals from the soil and is grown in areas where there are heavy metals in the soil. So, it seemed like a logical area of concern. Also, often people think of chocolate as a supplement—like I’m getting my daily dose of chocolate because it’s good for me, right? We were interested to see if people consuming chocolate for health benefits really do get those benefits because there is also potentially heavy metal exposure,” Frame told The Epoch Times in an interview.

Study Design

The researchers analyzed popular cocoa-containing products from 2014 to 2022, including Ghirardelli, Hu, Lily’s, 365 Whole Foods Market, Nestle, Now Real Food, Baker’s, and Good & Gather.

All products were produced in the United States or Europe but sold only in the United States. The products were divided into four cohorts based on the year of purchase: 2014, 2016, 2019, and 2022. All products were tested for lead, cadmium, and arsenic content. Two primary standards were used to assess the levels of contamination:

⦁ The U.S. Food and Drug Administration (FDA) established interim reference levels (IRLs) with the following allowable intake levels:

⦁ Lead: 2.2 micrograms (mcg) per day for children under 7 years old

⦁ Lead: 8.8 mcg per day for women of childbearing age

While the FDA has established IRLs for lead, it has not set official limits for cadmium or arsenic in food products.

⦁ California Proposition 65 (Prop 65) is a more stringent state-level regulation that established the following maximum allowable dose levels (MADLs):

⦁ Lead: 0.5 mcg per day

⦁ Cadmium: 4.1 mcg per day

⦁ Arsenic: 10 mcg per day

Study Findings

The new study’s findings paint a complex picture of heavy metal contamination in dark chocolate:

⦁ Lead: 43 percent of products tested exceeded Prop 65 limits, but 97.2 percent of the products fell below FDA IRL limits.

⦁ Cadmium: 35 percent of products exceeded Prop 65 limits.

⦁ Arsenic: No products exceeded Prop 65 limits.

For all products tested, mean concentrations of both lead (0.615 micrograms/serving) and cadmium (4.358 mcg per serving) exceeded Prop 65 standards. However, median concentrations of lead (0.375 mcg per day) and cadmium (3.03 mcg per day were below Prop 65 standards, suggesting that a few highly contaminated products may have skewed the overall results. 97.2 percent of all products tested fell below the FDA IRLs for lead.

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Trade certifications (such as Fairtrade or Non-GMO) did not significantly affect heavy metal levels. Organic-labeled products showed significantly higher concentrations of cadmium and lead. They were 280 percent more likely to exceed Prop 65’s cadmium limit and 14 percent more likely to exceed its lead limit.

“Our hypothesis was that organic products would be lower in heavy metals because they were not going to have fertilizers or pesticides used on them that were contaminated with heavy metals. But it’s exactly the opposite,” Frame said.

Why organic products had higher levels of heavy metals is unclear. Frame questioned if fertilizers and pesticides may not be adding as many heavy metals to food as previously thought.

“Also, someone that is growing an organic product is likely to treat it more carefully and gently. Perhaps the more gentle processing is allowing more residual heavy metals, compared to being extracted through some of the harsher processing methods that other companies are using. But that is purely a hypothesis” Frame added.

Health Concerns: Lead and Cadmium

There is no known safe level of lead in the blood since even low levels can produce toxic effects, according to a 2021 article in Toxics. The central nervous system is particularly vulnerable to lead, potentially resulting in cognitive decline, fine motor control impairment, and attention-related issues in both children and adults, according to the article.

IQ test scores were lower among children exposed to lead, according to a 2022 review in Systematic Reviews. The authors stated that lead exposure “can have irreversible effects on children’s mental performance.”

While less notorious than lead, cadmium exposure can also pose significant health risks. Cadmium exposure is a “cardiovascular risk factor” that may initiate and promote the progression of atherosclerosis, according to a review in Current Atherosclerosis Reports. Cadmium may also increase blood pressure and risk of kidney damage, according to the review. Increase risk of fracture may also increase following cadmium exposure, according to a 2016 review in Medicine.

Frame and her research team question whether the proposed benefits of cocoa outweigh the possible risk of heavy metal exposure. “It’s hard to say whether these benefits are really truly beneficial for the average human,” she said.

According to Frame, while dark chocolate has been associated with improved cardiovascular health, cognitive performance, and reduced chronic inflammation, these potential health benefits have been modest.

For example, a 2021 review in Nutrients concluded that cocoa products improved triglycerides, however, there was no effect on blood pressure, blood glucose, cognitive function, skin, anthropometry, or quality of life regardless of form, dose, or duration when consumed among healthy people.

“As with anything, it has to do with what is the background diet. So, you have someone that has a very low polyphenol, low flavonoid diet, and chocolate is one of their predominant sources. Then in terms of the flavonoids, it may be very beneficial. That’s why coffee is so beneficial for the average American because their diet is very low in polyphenols. And coffee is very rich in polyphenols and so it’s a really important source,” Frame said.

Frame suggests that potential benefits from cocoa may be similar. “If you have someone who already has a rich source of polyphenols in the diet, the contribution of chocolate is going to be pretty minimal. And then that person is exposing themselves to more heavy metals from the chocolate without getting the health benefits.”

Moreover, the potential risks associated with heavy metal exposure have not been fully accounted for in previous studies promoting the health benefits of dark chocolate, according to Frame. She suggests a better approach is to look at the individual and ask if they are meeting their flavonoid levels and then use chocolate to increase those levels.

The Epoch Times reached out to Ghirardelli, Hu, Lily’s, 365 Whole Foods Market, Nestle, Now Real Food, Baker’s, and Good & Gather, but they did not respond by publication time.

Where Are the Heavy Metals Coming From?

Cocoa trees can absorb heavy metals that naturally occur in the soil, as well as heavy metals from environmental contamination. The main sources of heavy metal contamination in the soil are livestock manure, irrigation with wastewater or polluted water, application of sewage sludge, use of metallo-pesticides or herbicides, phosphate-based fertilizers, and atmospheric deposition, according to a 2019 review in Environment International.

“We undervalue the soil as a source of heavy metals, particularly in certain regions. There is a huge variation in regions. But, right now, when you buy a chocolate bar, you have no way of knowing where those beans came from because it’s not labeled,” Frame told The Epoch Times.

The presence of heavy metals in chocolate is partly attributed to post-harvesting contamination as well. For example, after fermentation, the cocoa beans are typically spread out to dry in the sun for several days. During this time, they are exposed to environmental contaminants, including lead-laden dust and dirt, according to Consumer Reports. This lead can come from industrial pollution in nearby areas, residual lead in soil from past use of leaded gasoline, or airborne particles containing lead.

As the beans dry, this lead-containing dust can settle on and adhere to their surface. Unlike cadmium, which is thought to be absorbed into the beans through the plant’s root system, lead contamination may be largely a surface-level issue that occurs after the beans have been harvested, according to Consumer Reports.

Frame and her team are advocating for enhanced surveillance of heavy metal contamination in cocoa products and suggest that better quality control practices during harvesting and manufacturing could help mitigate the problem. “Ideally they would test every batch.”

For consumers, Frame envisions a voluntary labeling system that is simple to understand. “The average person needs a stoplight type label that says, this is a moderate risk chocolate versus this is a high-risk or low-risk product. What I hope would happen is the companies that start putting it on there will see that people are more likely to buy their products, and then maybe other companies will follow suit.”

Implications and Takeaways

For most people, eating a single serving (one ounce) of dark chocolate is unlikely to pose a significant health risk, according to Frame.

“The reason we recommend one ounce is because that quantity is often studied for health benefits and you have to imagine that the heavy metals in one ounce are not reaching a level that’s becoming problematic,” she said.

However, consuming multiple servings could lead to excessive exposure.

“It’s very easy to over-consume chocolate. It’s something that can easily go from one to five or six servings. If people are having one ounce a day, maybe it’s okay. But if they’re having five servings a day and are getting astronomical levels of heavy metals, that’s a concern.”

Another potential concern is combining chocolate consumption with other food sources of heavy metals, such as teas and spices, Frame added.

The Bigger Picture: Cumulative Exposure

Dark chocolate is just one potential source of heavy metal exposure in our diets. According to a 2019 review in Environmental International, a growing body of research has identified concerning levels of heavy metals in various food crops, including:

Fruits
Leafy vegetables—green cabbage, spinach, cauliflower, lettuce, kale
Root vegetables—radish, turnip, carrot
Wheat
Rice
Soybean
Corn
Garlic

Heavy metals are also potentially problematic in some marine fish, seafood, herbal medicines, herbal teas, spices, fruit juice, as well as drinking water, particularly in areas with aging infrastructure or natural geological sources of contamination.

“Additional research into cumulative heavy metal exposure from the whole diet is needed. It’s not about excluding any of these foods. There is no zero exposure to heavy metals. You cannot completely exclude them from your diet. What you want to do is make sure your exposure is not too high,” said Frame.

What Can Consumers Do?

This new study serves as a reminder that even seemingly healthy foods can harbor possible hidden dangers. While dark chocolate has been associated with potential health benefits, it faces scrutiny for its heavy metal content. As consumers, we can balance the potential benefits against these risks. According to Frame, chocolate enthusiasts can still savor their favorite treat while reducing heavy metal exposure by considering these strategies:

Be aware that “organic” or other certifications do not necessarily mean lower heavy metal content. In fact, organic products may have higher concentrations, according to the study.
Enjoy dark chocolate in moderation as part of a balanced diet. Frame’s suggested serving size is no more than one ounce per day.
Vary sources of dark chocolate and cocoa products.
Alternate between dark and milk chocolate if you can tolerate lactose. While dark chocolate offers more antioxidants and less sugar, it may contain higher levels of heavy metals due to its higher content of cocoa solids (where heavy metals tend to accumulate). White chocolate has no cocoa solids, making it another good option.
Locate specific cacao brands that regularly test for heavy metals using third-party laboratories and have shown lower contamination levels. Organizations like Consumer Reports and As You Sow provide test results from common chocolate products. Although these results are snapshots in time, they may help identify which products might be safer choices.
Diversify your diet to help minimize the risk of excessive exposure to heavy metals from any single source.
Be particularly cautious with cocoa products if you are pregnant, breastfeeding, or feeding young children.

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Understanding Pyramid Schemes, Ponzi Schemes, and Direct Selling

Global News Articles

Countless articles have been written on this subject and numerous speeches have been given. Yet borders between these three concepts have generally remained fuzzy in minds. This lack of clarity is important because it leads to unfair criticisms on legitimate businesses.

Pyramid Schemes

According to the World Federation of Direct Selling Associations – WFDSA, "Pyramid schemes are illegal scams in which large numbers of people at the bottom of the pyramid pay money to a few people at the top. Each new participant pays for the chance to advance to the top and profit from payments of others who might join later."

U.S. Federal Trade Commission (FTC) states, "The promoters of a pyramid scheme may try to recruit you with pitches about what you'll earn. They may say you can change your life — quit your job and even get rich — by selling the company's products. That's a lie. Your income would be based mostly on how many people you recruit, not how much product you sell. Pyramid schemes are set up to encourage everyone to keep recruiting people to keep a constant stream of new distributors — and their money — flowing into the business."

Reading all this, it seems pretty straightforward: If a participant's income is not based on exchange of goods or services, but is earned against bringing in new people, then what we see is a pyramid.

So, where does the confusion stem from? Obviously, from the existence of those that are called "disguised pyramid schemes". These businesses operate in a deceptive way in an effort not to be caught by the authorities. Typically, participants are forced to buy large amounts of inventory that they can neither sell nor consume. In some other cases, they are expected to purchase worthless products that no other people would buy under normal conditions. If these exist, it is clear that organization members earn money based not retailing the products but merely on people recruited.

A related issue here is "internal consumption". This concept refers to products being bought by direct sellers not for the purpose of retailing them to end-users. When considered together with the previous paragraph, this is obviously an important issue. From another perspective though, the existence of internal consumption is inevitable. At the end of the day, direct sellers would naturally buy and consume the products that they recommend to others. Within this context, you might want to read the two brilliant articles Jeff Babener (1948-2020) wrote following the FTC – Herbalife settlement: FTC v. Herbalife Settlement: First Take and FTC v. Herbalife: Post-Settlement Legal Guidance for the Direct Selling Industry.

Ponzi Schemes

These are named as such after Charles Ponzi's fraudulent scheme in the U.S. he ran in the 1920s. In broad terms, a Ponzi scheme is an investors' pyramid. Here, the scheme's operator promises unreasonably high returns to attract new investors. These returns are so high that the founders know from the beginning that they are not economically sustainable. And an investor's source of income is not the return generated by the funds invested by themselves. Income here is derived from the new investments coming in from others.

Needless to say, the chain breaks at a certain point soon after a few people make huge amounts money… and after many lose whatever they have. The most famous Ponzi scheme of the last decades was led by Bernard Madoff who was a former Chairman of NASDAQ stock exchange. It was estimated that the investors had lost about $18 billion in his scheme. In June 2009, Madoff was sentenced to 150 years in prison.

Direct Selling

Both pyramid and Ponzi organizations are fraudulent, illegitimate and illegal. They are prosecuted and shut down wherever spotted. Direct selling on the other hand, is a legitimate way of making business.

First and foremost, the participants in direct selling earn money not based on others' losses. It is a micro-entrepreneurship model, in economic terms. I believe this draws a clear line.

Consultants take their shares from the commissions pool that accumulates from the sales of goods or services in this model. Looking from another perspective, if the products are not sold, nobody will be able to earn anything. Taking this a step further, registration fees, starter kit sales or anything that a new member is required to make a payment for do not and should not generate income for those who joined before.

So, where to stand on the issues of "personal use"? In my understanding, participants' purchases for themselves in reasonable amounts are just as legitimate as the purchases made for the purpose of retailing. And to me, there is nothing wrong with the upline or the consultant himself / herself earning commissions on them.

Unlike a pyramid or a Ponzi, direct selling is an economically sustainable model. As long as they are managed well, just like in any other industry, direct selling companies successfully survive for decades. While there is no such an example to this among pyramid schemes, there are numerous examples in the direct sales industry.

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General HealthJune14

When you enjoy a couple of digestive biscuits with your cuppa – who has just the one? – it probably doesn’t occur to you that you’re consuming salt. So it may shock you to learn there’s about the same amount of salt in that “sweet” snack as there is in a packet of ready salted potato crisps.

It’s not the salt we’re sprinkling on our meals at the table that’s damaging our health, according to campaign group Action on Salt. The hidden salt in sweet and savoury packaged foods is the silent killer; over time and in excessive amounts, it’s raising our blood pressure and causing heart attacks and strokes.

“We were getting the message to cut back on salt 10-15 years ago, but unfortunately it’s started to creep up again,” says Sonia Pombo, a registered nutritionist with Action on Salt. “In the UK, adults are eating about 8.4 grams of salt per day, about 40 per cent higher than the maximum recommended limit of 6g (about one teaspoon).” And most of that is hidden in products we buy at the supermarket, she says.

Salt serves a purpose in food, of course; in manufactured products it prevents spoiling and extends shelf life. And foods containing lower-quality ingredients are often generously salted to add much-needed flavour. “But food manufacturers certainly don’t need to add as much as they do,” Pombo says.

It’s not necessary to try to avoid salt altogether – our bodies need it to function. “It’s a case of scrutinising labels a bit more and switching to products with slightly lower amounts of salt,” Pombo says. “Small subtle changes over time will allow your tastebuds to adapt to eating less salt.”

The following foods are surprisingly high in salt, in many cases comparable to the amount in a 32.5g packet of Walkers Ready Salted Crisps (0.44g).

Sweet biscuits and treats

The McVities digestive biscuits mentioned above contain 0.2g of salt each, so a snack of two contains roughly the same amount as a bag of crisps. And there are even saltier sweet treats out there. Sainsbury’s Belgian White Chocolate & Raspberry Cookies contain 0.34g of salt each. White Ring Donuts from Iceland are covered in icing, so they might seem sugary – but each contains more salt (0.49g) than a packet of ready salted crisps.

Cheese

Salt is essential in cheesemaking, but Action on Salt argues that some manufacturers use much more than necessary. In its recent report into 607 hard cheeses, the organisation found that Asda 30% Less Fat Mature British Cheese was the saltiest cheddar with 2g of salt per 100g. That means there’s 0.6g of salt in the recommended matchbox-size serving (30g) – more than a bag of crisps. Some manufacturers manage to make cheddar with much less salt, Pombo points out. But even the least salty cheddar, Morrisons Savers Mild Coloured Cheddar, contains 1.44g of salt per 100g.

String cheese, which is hugely popular with children, contains worrying amounts of salt at 0.36g per portion, Pombo says. “Manufacturers could make them with a much lower salt content. It’s a missed opportunity to help children develop a lower salt palate.” But plant-based cheeses are the saltiest. One brand – Tesco Plant Chef Alternative to Mature Cheese – contains 2.5g salt per 100g, while Cathedral City Plant-Based Dairy-Free Block contains 2.2g of salt per 100g.

Breakfast cereals

Most of us consider cereal to be a sweet breakfast, but that’s not the whole picture. A bowlful might not taste as salty as crisps, but some brands are even saltier. For example, a 50g serving of Kellogg’s Cornflakes contains 0.55g of salt – significantly more than a bag of crisps – over one-quarter of the recommended intake of salt for a 3-year-old.

Even cereals considered healthy can be salty; one 50g serving of Kellogg’s Bran Flakes contains 0.33g of salt.

Bread

Our daily loaf – the plastic-wrapped supermarket kind - is one of the biggest sources of salt in the British diet, says Pombo. Even apparently healthy options are secretly salty. One slice of Hovis Granary Wholemeal sliced bread contains 0.46g of salt – more than a packet of crisps. A slice of Waitrose White Sourdough contains 0.41g.

If you eat sandwiches, the salt can easily add up. Two slices of Tesco White Bread (0.68g) spread with 4 teaspoons of salted butter (0.3g) and a serving of Marmite (0.86g) contains a total 1.84g of salt. That’s the same amount as in four packets of crisps, around one-third of the maximum recommended salt limit for adults, and the entire maximum daily recommended limit for three year olds.

Processed meats like bacon

Another big contributor to salt intake in Britain is processed and cured meat, including sliced ham and bacon. It’s not surprising they contain salt, as it’s used in the curing process, but the quantity they contain is sobering. For example, two slices of Sainsbury’s British Honey Roast Cooked Ham contain a total 0.55g of salt – significantly more than a packet of crisps. But bacon pulls an even saltier punch. Two rashers of Aldi Specially Selected Dry Cured Smoked Back Bacon contain 2.3g salt, more than in five packets of crisps.

Sausages are salty, too. Two Macaulay’s Irish Pork Sausages from Aldi contain 1.96g of salt – more than in four packets of crisps. Two Waitrose Cumberland Pork Sausages contain 1.58g of salt – more than three packets of crisps.

Plant-based meat

Like plant-based cheese, vegan meat alternatives are often high in salt to boost the flavour. “Eating less meat can and should be good for you, but people often conside plant-based alternatives as healthier when that’s not necessarily the case,” Pombo says.

Beyond Burger plant-based patties each contain more than 0.75g of salt – almost the same as in two bags of crisps, while two Richmond Meat Free Sausages contain 1.3g of salt – three bags of crisps.

Salad dressings and sauces

It’s easy to overlook the salt content of condiments because we only use small amounts, but some are laden with it, and it all adds up. One tablespoon of Hellmann’s Fat Free Vinaigrette Salad Dressing contains 0.11g of salt, while Tesco French Style Dressing contains 0.2g.

Ketchup is even saltier. One 15g serving of Heinz Tomato Ketchup contains 0.3g of salt, so if you smother sausages with it, you’re not far off the amount of salt in a bag of crisps – and that doesn’t include the salt in the sausages. But brands vary. Morrisons Tomato Ketchup contains only 0.12g per 15g serving, while Sainsbury’s Tomato Ketchup and Batts Tomato Ketchup (Lidl) contain 0.15g and 0.2g of salt per serve respectively.

Ready meals and soups

Food manufacturers have reformulated their recipes over the past few decades to drastically reduce the salt content in ready meals and soups. But some are still saltier than you might expect. Sainsbury’s Sausages and Mash contains 2.29g of salt – equivalent to the salt in more than five packets of crisps and almost half the recommended maximum daily limit for adults. Tesco Finest Spaghetti Carbonara isn’t far behind at 2.22g per serving.

Supermarket soups can also be incredibly salty. Cully & Sully Chicken and Vegetable Soup (available at various supermarkets) contains 2.4g of salt per serving, while M&S Chunky Chicken & Vegetable Soup contains 2g.

Any opinions, views and beliefs represented in this article are personal and belong solely to the author/s and do not necessarily reflect the opinion, views and beliefs of the organisation and employees of New Image™ International

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Once thought to be a bygone disease, measles is making a comeback in the United States and globally as folks shun a safe, surefire way to prevent it: The measles vaccine.

But what is measles, and how easily does it spread? Drs. Aaron Milstone and Lisa Lockherd Maragakis, two infectious disease experts at Johns Hopkins Medicine in Baltimore, provide answers to your common measles questions.

What is measles? How easily can it spread?

Measles is a viral illness that's one of the most easily transmitted infections known to medicine. "Nine out of 10 un-immunized children who are in contact with an infected person will contract the virus," the Hopkins experts wrote, and "the virus can linger in the air for about two hours after a person with measles has left the room."

How serious a disease is it?

Many people may believe that measles is just an uncomfortable but transient illness, but the truth is that it can prove very severe -- especially for kids.

Even in its "uncomfortable" form, measles is not easy, Milstone and Maragakis said. Besides the hallmark rash, which begins on the face and can cover the body, measles can involve high fever, cough, conjunctivitis (red, runny eyes) and congestion.

Without complications, measles typically runs its course in a week. When complications do arise, things can get much worse, however. Complications "can include ear infections, pneumonia and encephalitis, or inflammation of the brain, that can lead to permanent neurologic damage and even death," the two doctors wrote. "On average, measles kills between one and three of every 1,000 infected children."

Prevention is easy: Vaccination

The measles vaccine is one of the most effective known to medicine: 95% effective after one dose and 99% effective after two doses, the experts said.

Currently, the measles vaccine is recommended for all children. The first dose should be given between the ages of 12 and 15 months, and the second between the ages of 4 and 6. If you plan to take your kids to an area where measles is a risk, the second dose can come as soon as a month after the first dose, the Hopkins experts added. The vaccine is deemed to be less effective for babies between 6 months and one year of age, so any baby who receives their first shot that young should get two more boosters.

Is the measles vaccine safe?

Don't believe internet rumors: The measles vaccine has a long track record of safety, Milstone and Maragakis said.

First of all, "scientific research has shown unequivocally that the measles vaccine does NOT cause autism or other permanent neurologic or developmental problems," the two experts wrote.

The measles vaccine is made with a live but weakened form of the measles virus. As with any vaccine of this type, rare side effects can occur. "Some children -- about 10 percent -- will develop a fever about six to 12 days after vaccination, and an even smaller percentage will have a rash that can last a few hours to a day or two," the experts said. "In extremely rare cases, the fever can precipitate a seizure in children predisposed to fever-induced seizures."

In typical kids with healthy immune systems, getting the vaccine will not trigger measles-like illness. For children with weakened immune systems vaccination could spur such illness, so "if the immune deficiency is diagnosed in time, these children should not be vaccinated," Milstone and Maragakis advised.

Protecting your child - and others

Most children will not have any vaccine side effects, however, and getting vaccinated can spare them a potentially severe illness.

Getting vaccinated shields others, too.

"Because infants and a small number of other people cannot receive the vaccine, it is critically important that the rest of the population be vaccinated to prevent outbreaks and spread of the disease," the Hopkins experts said.

MedicineNet

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Untrapasteurized Milk and your health

Is Ultrapasteurized Milk Hurting Your Health?

I was unaware of the risks associated with this product and feel it's important to share my concerns with you and why I suggest you seriously consider avoid ever using this product.

· Ultrapasteurized milk arose in response to the emergence of pasteurization-resistant pathogens like Listeria and antibiotic-resistant Salmonella that couldn't be killed using lower temperatures

· The shift toward grain-based diets for dairy cows, encouraged by the U.S. Department of Agriculture since the mid-1980s, fosters antibiotic resistance and exacerbates milk contamination issues

· Ultrapasteurization, which uses temperatures significantly higher than traditional pasteurization, has detrimental effects on milk nutrients, enzymes and proteins

· A 2019 study found that all forms of milk processing tested caused "formation of protein oxidation products which impair spatial learning and memory in rats." That includes boiling, microwave heating, spray drying and freeze-drying, and ultrapasteurization exposes the milk to far higher heat than boiling (284 F compared to 212 F)

· For optimal health benefits, opt for organic, grass fed raw (unpasteurized) milk, ideally certified by the American Grassfed Association (AGA), which ensures the highest quality grass fed products

Last winter, I spent nearly a month in Mexico and aimed to maintain my daily habit of drinking a glass of milk. My preference is organic milk, but the only type I could find was ultrapasteurized milk, which is widely available in grocery stores there. I was unaware of the risks associated with this product and feel it's important to share my concerns with you and why I suggest you seriously consider avoid ever using this product.

In a recent article,1 Sally Fallon Morell, author of "Nourishing Traditions" and president of the Weston A. Price Foundation, discusses the implications of ultrapasteurization of milk, which arose in response to the emergence of pasteurization-resistant pathogens like Listeria, and antibiotic-resistant Salmonella. It began in 1983 when an outbreak of listeriosis sickened 49 individuals, resulting in 14 fatalities. The outbreak was traced back to pasteurized milk, yet inspections of the plant where the milk was made uncovered no evidence of improper pasteurization. Regulatory officials involved in the investigation noted that Listeria is notably resilient to heat and that the intracellular nature of L. monocytogenes might allow it to survive pasteurization. "These results ... raise questions about the ability of pasteurization to eradicate a large inoculum of L. monocytogenes from contaminated raw milk," they wrote.2

Antibiotic-Resistant Pathogens That Survive Pasteurization

Further outbreaks occurred in 1984 and 1985, linked to Salmonella typhimurium. Disturbingly, investigations revealed this pathogen had developed resistance to commonly used antibiotics. An estimated 168,791 and 197,581 people were sickened and at least five people died in these outbreaks.

"Health officials concluded that the milk was contaminated after pasteurization by Salmonella, which persisted in the plant despite efforts to eradicate it," Fallon writes.3 But just how did the Salmonella become so hardy?

As explained by Fallon, in the mid-1980s, the U.S. Department of Agriculture (USDA) started urging dairy farmers to enhance their efficiency by confining cows to barns and providing them with grain-based diets, which necessitates the use of antibiotics to keep the animals healthy. This, in turn, set the stage for antibiotic resistance to develop.

"Large amounts of grain are not a natural diet for cows," Fallon explains,4 "nor is it natural for cows to live in close quarters with no way of distancing themselves from their fresh manure. To keep the cows alive in such conditions of filth, antibiotics became necessary. It was a recipe for antibiotic resistance and stronger, mutated pathogens.

With the outbreaks of the mid-1980s, the dairy industry realized that under these new conditions, pasteurization was not working. Unfortunately, their solution to the problem was not to go cleaner, but to go hotter. Enter UHT-ultra-high temperature processing.

Old-fashioned, 'low-temperature' pasteurization takes milk to 150 F — hot enough to destroy most of the enzymes in milk, many of which protect against pathogens, while others attach to vitamins and minerals in order to make them easy to absorb. High-temperature pasteurization (also called flash pasteurization) takes milk to 161 F, hot enough to kill all the enzymes and denature some of the proteins. Ultrapasteurization takes milk to 284 F — hotter, much hotter, than the boiling point — by rushing this most fragile, delicate food past superheated stainless steel plates. The process kills bacterial endospores — tough, dormant structures produced by many pathogens, which allows them to 'hibernate' and come back to life when conditions are sufficiently favorable (such as the small intestine). The process also kills everything else, including nutrients, enzymes, and proteins."

Ultrapasteurized Milk Is Harmful to Your Health

According to Parmalat,5 which sells ultrapasteurized milk in Europe, the product is "the same as fresh milk" and "contains a lot of nutrients that are good for your body, just like fresh milk." Scientific studies, however, strongly suggest otherwise. For example, a 2019 study6 from China found that all forms of milk processing tested caused "formation of protein oxidation products which impair spatial learning and memory in rats." That includes boiling, microwave heating, spray drying and freeze-drying, and as noted by Fallon, ultrapasteurization exposes the milk to far higher heat than boiling (284 F compared to 212 F). So, clearly, ultrapasteurized milk doesn't even come close to real milk.

"All four techniques (even freeze-drying) caused 'various degrees of redox state imbalance and oxidative damage in plasma, liver, and brain tissues,'" Fallon writes.7 "Feeding damaged milk proteins to rats resulted in learning and memory impairment — why would any parent want to give UHT [ultra-high temperature] milk to their kids?"

According to the authors of that study, the industry ought to "control milk protein oxidation and improve the processing methods applied to food." Other researchers have come to similar conclusions. A 2021 study8 in the journal Polymers noted that "The major protein modifications that occur during UHT treatment are denaturation and aggregation of the protein, and chemical modifications of its amino acids."

Damaged milk proteins may contribute to allergic reactions, Fallon notes, and milk allergy is now commonplace. According to the Asthma and Allergy Network, an estimated 20 Americans die each year from anaphylactic shock caused by conventional milk9 — a shocking reminder of just how far modern milk has strayed from real, raw milk, which rarely causes any allergic reactions.

One-Third of Conventional Milk Contains Risky Contaminants

Nonorganic pasteurized milk also has other downsides. Aside from potentially hazardous pathogens, conventional milk has also been found to contain a variety of drugs and agricultural chemicals, including:

· Antibiotics such as amoxicillin, oxytetracycline and sulfadimethoxine, as well as sulfathiazole and sulfamethazine, both of which are banned for use in dairy production due to human health concerns, which include acute and potentially life-threatening allergic reactions.

· Pesticides such as chlorpyrifos (an insecticide known to disrupt brain development and cause brain damage, neurological abnormalities, reduced IQ and aggressiveness in children), atrazine (linked to reproductive harm in animals, birth defects and cancer), diazinon, cypermethrin and permethrin (a synthetic pyrethroid13 insecticide linked to behavior problems in children).

None of these pesticides and antibiotics were found in organic milk samples, however. As noted by the authors

"Among the conventional samples, residue levels exceeded federal limits for amoxicillin in one sample (3%) and in multiple samples for sulfamethazine (37%) and sulfathiazole (26%). Median bGH and IGF-1 concentrations in conventional milk were 9·8 and 3·5 ng/ml, respectively, twenty and three times that in organic samples. Current-use antibiotics and pesticides were undetectable in organic but prevalent in conventionally produced milk samples, with multiple samples exceeding federal limits. Higher bGH and IGF-1 levels in conventional milk suggest the presence of synthetic growth hormone."

Why You Shouldn't Avoid Milk

While it may sound as though avoiding milk altogether might be your best bet, that's not the case at all. As detailed in "The Amazing Benefits of Dairy Fat," whole or full-fat dairy contains the odd-chain saturated fats (OCFAs) pentadecanoic acid (C15:0) and heptadecanoic acid (C17:0), which have significant health benefits.

These OCFAs are primarily found in dairy fat, and your body cannot make C15:0, so you must get it from your diet. This fat is so beneficial that researchers now speculate that it may be an overlooked essential fat. Higher circulating levels of OCFAs in the blood is associated with lower risks of obesity, chronic inflammation, cardiovascular disease, metabolic syndrome, Type 2 diabetes, NASH, COPD, pancreatic cancer and all-cause mortality.

And, importantly, OCFAs do not have an inhibitory effect on glucose burning because they are not converted to acetyl-CoA; rather, they enter the Krebs Cycle as succinyl-CoA. What this means in practical terms is that you don't need to restrict your consumption of full fat dairy, as it won't affect your ability to burn glucose. Raw organic grass fed milk also has important immune-boosting benefits. According to a 2015 study15 in The Journal of Allergy and Clinical Immunology, children who drank raw organic grass fed milk had 30% lower rates of viral and respiratory tract infections, including regular colds, then those who drink ultrapasteurized milk. So, milk can indeed "do your body good," as the old marketing slogan used to say, but you must drink the right kind of milk.

Organic Raw Grass Fed Milk Is the Safest Option

The healthiest and safest variety of milk is raw, unpasteurized milk sourced from organically raised, grass fed or pastured cows. Contrary to widespread belief, raw milk is significantly less likely to harbor hazardous bacteria linked to foodborne illness compared to pasteurized counterparts. Despite assertions by the U.S. Food and Drug Administration16 and the USDA17 regarding the increased health risks associated with raw milk consumption, empirical evidence from foodborne illness data contradicts these claims. According to an investigation by Dr. Ted Beals,18 the likelihood of falling ill from raw milk is 35,000 times lower than from other food sources.

Similarly, a 2012 investigation by Mark McAfee, CEO of Organic Pastures Dairy — which included a FOIA request to the CDC for data on deaths claimed to be related to raw milk — revealed:

· Zero deaths attributed to raw milk consumption in California over a 37-year span

· The two deaths the U.S. Centers for Disease Control and Prevention lists as being related to raw milk were actually due to illegal Mexican bathtub cheese, and not raw milk produced in the U.S.

· The last people to die from milk died from contaminated pasteurized milk

· According to a Cornell study which used CDC data, 1,100 illnesses were linked to raw milk between 1973 and 2009. Meanwhile, 422,000 illnesses were traced back to pasteurized milk. And, while no one died from raw milk, at least 50 Americans died from pasteurized milk or pasteurized cheese

Both FDA and USDA caution against the potential presence of disease-causing bacteria in raw milk, yet fail to acknowledge that these pathogens stem from industrial farming practices, which contribute to animal health issues. Animals raised on pasture under healthier conditions typically do not harbor harmful levels of pathogenic bacteria.

Their cautionary stance on raw milk consumption would only be warranted if explicitly targeting unpasteurized milk from concentrated animal feeding operations (CAFOs), where risks are indeed elevated. Raw organic grass fed milk, when handled according to proper sanitary protocols, seldom poses health hazards as organic dairy farms are mandated to adhere to stringent guidelines, enhancing safety measures

Consider Goat Milk as an Alternative

I, along with many others, have a distinct preference for raw goat's milk over cow's milk. This choice isn't just about taste; it's also influenced by the nutritional and physical properties of goat milk. One of the notable differences between goat's milk and cow's milk is the composition of fat. Goat milk has smaller fat globules and a different type of fat, which means it naturally remains more homogenous.

Unlike cow's milk, which often requires mechanical homogenization to prevent its fat from separating, goat milk naturally maintains a consistent mixture. This characteristic not only affects its texture and taste, making it smoother and more palatable, but it also makes goat milk easier to digest for many people. Additionally, goat milk predominantly contains A2 casein. Unlike most cow's milk, which can have both A1 and A2 casein, goat's milk, along with sheep and buffalo milk, generally contains the A2 type of casein that is considered to be easier to digest for some people and less likely to cause the adverse effects associated with A1 casein. This makes goat's milk a preferred option for those sensitive to dairy products derived from cows with A1 casein.

Most Store-Bought Milk Is Ultrapasteurized

Upon its introduction to the U.S. market in the early 1990s, ultrapasteurized milk was sold in specialized sterile containers, originally developed in Europe. This product required no refrigeration and boasted a shelf-life of up to nine months. However, American consumers were leery about buying unrefrigerated milk. Consequently, the industry reverted to traditional packaging methods and relocated the product back to the refrigerated aisle. Fast-forward to today and most of the milk sold is ultrapasteurized, even if it's organic.

Fermented products like sour cream and cheese, however, are typically made from pasteurized milk, but not ultrapasteurized, as milk that has undergone ultra-high heat treatment cannot ferment. "That's another way of saying that UHT milk is indigestible, as fermentation is a form of digestion," Fallon notes. She goes on:20 "A recent listeria outbreak causing two deaths and more than 20 hospitalizations initiated a Feb. 5 recall of pasteurized cheese, yogurt, and sour cream — an indication that pasteurization doesn't ensure safety in fermented dairy foods. UHT milk has served as a temporary fix for the dairy industry, but it will ultimately be its undoing. Milk consumption in the United States has declined by half since 1970, and the dairy industry has been unable to reverse the trend. It blames competition from sodas and plant-based 'milk' but won't admit that UHT processing makes milk unpalatable, allergenic, and indigestible."

Where to Find Raw Milk

Though organic milk stands as a preferable option compared to conventional counterparts, it's crucial to recognize that any organic milk sold in mainstream grocery stores is either pasteurized or ultrapasteurized, thus compromising some of its advantages. Pasteurization, responsible for eliminating harmful bacteria, also eradicates beneficial bacteria and may harm essential enzymes. To learn more, see RealMilk.com's article, "The 15 Things That Milk Pasteurization Kills."21 What's worse — regulatory loopholes permitting CAFO dairies to produce "organic" milk, even though the cows are not grass fed on pasture? I discuss this in "How Organic is Your Organic Milk?"

For optimal health benefits, opt for organic, grass fed raw (unpasteurized) milk, ideally certified by the American Grassfed Association (AGA), which ensures the highest quality grass fed products. The AGA website allows you to search for AGA-approved producers22 certified according to strict standards that include being raised on a diet of 100% forage; raised on pasture and never confined to a feedlot; never treated with antibiotics or hormones; and born and raised on American family farms.

Other resources that can help you find raw grass fed milk locally include Raw-Milk-Facts.com23 and RealMilk.com.24 They can tell you what the status is for legality in your state, and provide a listing of raw dairy farms in your area. The Farm to Consumer Legal Defense Fund25 also provides a state-by-state review of raw milk laws.26 California residents can also find raw milk retailers using the store locator available at www.rawfarmusa.com.27 As noted by Fallon:28

"My prediction: Within 20 years UHT milk will be a thing of the past, recognized as a misuse of technology, a rust belt solution that ruins the goodness of Nature's perfect food. We have many elegant technologies today — stainless steel, on-site testing, a national cold chain, and moveable electric fencing that makes grazing feasible — which allow us to get clean raw milk safely to every person in America. 'Get bigger, go hotter' is not the future. The future is small and medium grass-based farms selling raw milk directly to grateful customers."

Dr. Mercola

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Global News

FDA on food packaging

FDA Removes Harmful Chemicals From Food Packaging

The US Food and Drug Administration (FDA) announced the removal of the endocrine-disrupting chemicals (EDCs) per- and polyfluoroalkyl substances (PFAS) from food packaging.

Issued on February 28, 2024, "this means the major source of dietary exposure to PFAS from food packaging like fast-food wrappers, microwave popcorn bags, take-out paperboard containers, and pet food bags is being eliminated," the FDA said in a statement.

In 2020, the FDA had secured commitments from manufacturers to stop selling products containing PFAS used in the food packaging for grease-proofing. "Today's announcement marks the fulfillment of these voluntary commitments," according to the agency.

PFAS, a class of thousands of chemicals also called "forever chemicals" are widely used in consumer and industrial products. People may be exposed via contaminated food packaging (although perhaps no longer in the United States) or occupationally. Studies have found that some PFAS disrupt hormones including estrogen and testosterone, whereas others may impair thyroid function.

Endocrine Society Report Sounds the Alarm About PFAS and Others

The FDA's announcement came just 2 days after the Endocrine Society issued a new alarm about the human health dangers from environmental EDCs including PFAS in a report covering the latest science. "IPEN and the Endocrine Society call for chemical regulations based on the most modern scientific understanding of how hormones act and how EDCs can perturb these actions. We work to educate policy makers in global, regional, and national government assemblies and help ensure that regulations correlate with current scientific understanding," they said in the report.

"Endocrine disrupting chemicals" are individual substances or mixtures that can interfere with natural hormonal function, leading to disease or even death. Many are ubiquitous in the modern environment and contribute to a wide range of human diseases. The new report Endocrine Disrupting Chemicals: Threats to Human Health was issued jointly with the International Pollutants Elimination Network (IPEN), a global advocacy organization. It's an update to the Endocrine Society's 2015 report, providing new data on the endocrine-disrupting substances previously covered and adding four EDCs not discussed in that document: Pesticides, plastics, PFAS, and children's products containing arsenic. At a briefing held during the United Nations Environment Assembly meeting in Nairobi, Kenya, last week, the new report's lead author Andrea C. Gore, PhD, of the University of Texas at Austin, noted, "A well-established body of scientific research indicates that endocrine-disrupting chemicals that are part of our daily lives are making us more susceptible to reproductive disorders, cancer, diabetes, obesity, heart disease, and other serious health conditions."

Added Gore, who is also a member of the Endocrine Society's Board of Directors, "These chemicals pose particularly serious risks to pregnant women and children. Now is the time for the UN Environment Assembly and other global policymakers to take action to address this threat to public health." While the science has been emerging rapidly, global and national chemical control policies haven't kept up, the authors said. Of particular concern is that EDCs behave differently from other chemicals in many ways, including that even very low-dose exposures can pose health threats, but policies thus far haven't dealt with that aspect. Moreover, "the effects of low doses cannot be predicted by the effects observed at high doses. This means there may be no safe dose for exposure to EDCs," according to the report. Exposures can come from household products, including furniture, toys, and food packages, as well as electronics building materials and cosmetics. These chemicals are also in the outdoor environment, via pesticides, air pollution, and industrial waste.

New Data on Four Classes of EDCs

Chapters of the report summarized the latest information about the science of EDCs and their links to endocrine disease and real-world exposure. It included a special section about "EDCs throughout the plastics life cycle" and a summary of the links between EDCs and climate change. The report reviewed three pesticides, including the world's most heavily applied herbicide, glycophosphate. Exposures can occur directly from the air, water, dust, and food residues. Recent data linked glycophosphate to adverse reproductive health outcomes.

Two toxic plastic chemicals, phthalates and bisphenols, are present in personal care products, among others. Emerging evidence links them with impaired neurodevelopment, leading to impaired cognitive function, learning, attention, and impulsivity. Arsenic has long been linked to human health conditions including cancer, but more recent evidence finds it can disrupt multiple endocrine systems and lead to metabolic conditions including diabetes, reproductive dysfunction, and cardiovascular and neurocognitive conditions.

The special section about plastics noted that they are made from fossil fuels and chemicals, including many toxic substances that are known or suspected EDCs. People who live near plastic production facilities or waste dumps may be at greatest risk, but anyone can be exposed using any plastic product. Plastic waste disposal is increasingly problematic and often foisted on lower- and middle-income countries.

'Additional Education and Awareness-Raising Among Stakeholders Remain Necessary'

Policies aimed at reducing human health risks from EDCs have included the 2022 Plastics Treaty, a resolution adopted by 175 countries at the United Nations Environmental Assembly that "may be a significant step toward global control of plastics and elimination of threats from exposures to EDCs in plastics," the report said.

The authors added, "While significant progress has been made in recent years connecting scientific advances on EDCs with health-protective policies, additional education and awareness-raising among stakeholders remain necessary to achieve a safer and more sustainable environment that minimizes exposure to these harmful chemicals."

MedScape

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Inflammation with aging

Here's how inflammation affects you differently as you age

When faced with joint pain, or even an injury, applying heat or alternating heat and cold are popular treatments that can be effective. But as we age, chronic inflammation—and enduring pain—can set in, a development so common it has a name: "inflammaging."

As we grow older, aches and pains can become a chronic part of life. But experts say it doesn't have to—and solutions are on the way.

It happens to everyone. With age come discomforts: achy joints, wounds that heal more slowly, and a rising risk for cancers, heart disease, dementia, arthritis, and other illnesses. Those changes follow an uptick in inflammatory molecules over the course of a lifetime, according to a large and growing body of research. The link between age, inflammation, and disease is so well established, it has a name: inflammaging.

Now, researchers are unraveling the details of how the inflammatory process changes over the lifespan, what instigates the shift, and how it might be possible to interfere with the process. The work suggests interventions ranging from new drugs to new motivations for healthy habits like exercise that can slow the aging process, says Ron DePinho, a cancer biology and aging researcher at the University of Texas MD Anderson Cancer Center in Houston. Research on inflammaging also illustrates the nuanced challenge of taking the reins of inflammation to sustain health later in life. Although many people fixate on the need to reduce inflammation, it is more important to sustain the appropriate amount of it as a means toward extending quality rather than quantity of life, says Judith Campisi, a cell biologist at the Buck Institute for Research on Aging, an independent research facility in Novato, Calif. “What happens with age is you lose control of inflammation,” she says. “Even if you're five years old, you will never heal a wound without an initial inflammatory response. It’s not always bad. It's sometimes good.”

Hallmarks of aging

As people age, according to numerous studies, increasing amounts of pro-inflammatory cytokines and other inflammation-related molecules circulate in the blood alongside a rise in localized inflammation. When the shift occurs depends on the person, DePinho says, but 50 is generally when inflammation starts to increase, with a dramatic shift after 60.

That uptick tracks closely with disease trends. Beginning in the early sixties, risks rise substantially for the most common chronic diseases of aging: cancer, diabetes, heart disease and dementia, DePinho says. Starting at 65, the number of people with Alzheimer’s doubles every five years. In the U.S., 80 percent of adults over 65 have at least one chronic condition. By age 85, a third of people may have Alzheimer’s, while a third of men and one-fourth of women have had cancer. People with more inflammation in their bodies have a higher risk of disease.

Scientists have identified a dozen biological changes that correspond with age. All of those hallmarks of aging are associated with inflammation, and inflammation is considered a pillar of aging, says Luigi Ferrucci, a geriatrician and epidemiologist at the Intramural Research Program of the NIH’s National Institute on Aging in Baltimore, Maryland.

For example, as people get older, their immune cells lose their protective functions and stop doing the job of fighting off invaders, turning into what scientists call senescent cells. Other kinds of cells can also become senescent in response to stress. They cease replicating, no longer do their jobs, and start to secrete powerful inflammatory molecules that cause yet more cells to become senescent in a self-perpetuating cycle.

A relentless loop

Meanwhile, DNA damage inside cells accumulates over time, especially at the tips of chromosomes in protective regions called telomeres, which are long stretches of bunched-up DNA. Each time a cell divides, its telomeres become shorter until they reach a critical length that is perceived by the cell as DNA damage or instability, which may induce cellular senescence.

As telomeres become damaged, they initiate a signaling process through proteins that turn certain genes on and off. Some of the genes affected support the function of mitochondria (the cell components that produce energy). As a result of the gene disruption, mitochondria become defective and leak their DNA into cells, sparking inflammation.

Scientists used to consider telomere shortening, mitochondrial damage, inflammation, and other processes as separate theories of aging that could contribute to diseases like cancer, DePinho says. Now it is clear that all of these changes are connected and that inflammation acts like a “co-conspirator” in the aging process.

As chronic inflammation sets in, it becomes harder for the immune system to perform routine tasks, like detecting and eliminating cancer cells and pathogens, which could make people more likely to develop diseases. Inflammation in the body may also activate immune cells in the brain called microglia, according to one theory, causing inflammation, weakening the blood-brain barrier, and destroying nerve cells, ultimately contributing to the development of Alzheimer’s.

This burgeoning understanding of inflammaging as a relentless circuit of steps that all exacerbate inflammation is revealing new ways to break the cycle.

Aging better

Efforts to develop anti-aging interventions that target inflammation are challenging because they need to be specific to avoid causing more harm than good, Ferrucci says. Trying to tackle the chronic inflammation of aging with general anti-inflammatory drugs, for example, could make people more susceptible to disease by impairing the inflammation that our bodies need for staying healthy. “When you have an infection, if you don't have inflammation, you're going to die,” Ferrucci says. “Shutting down inflammation with a bomb like a corticosteroid or some monoclonal antibodies works. It's also quite dangerous.

One of the most promising new strategies for dealing with inflammaging is attacking senescent cells, experts say. In mice, a low-dose combination of two drugs, called Dasatinib and Quercetin, appears to be particularly effective at getting rid of these deadbeat cells and reducing inflammation in the intestines with the potential to extend lives. Clinical trials are now underway with these and other so-called senolytics to see if the same kinds of compounds might kill senescent cells and break the cycle of inflammation and disease in people too, says DePinho.

Other ongoing approaches include efforts to identify drugs that could restore telomeres, enhance mitochondrial function, and activate anti-aging genes, a strategy DePinho is working on. Some over-the-counter supplements claim to boost levels of proteins called sirtuins, which help cells respond to stresses, and a molecule called NAD+, which helps mitochondria function, among other roles, and dwindles in half from youth to middle age. Although evidence has been seriously questioned and these products have been over-hyped, DePinho says, further study may illuminate new anti-aging properties of sirtuins.

Scientists are hopeful that they are getting closer to understanding which interventions will help most, and studies in mice illustrate the tantalizing possibilities. “Tissues retain a remarkable capacity to renew themselves if you remove the underlying instigators of the aging process,” DePinho says.

Advances in immunology are lending new insights into how we can allow good inflammation to proceed while squashing the bad that can come from too much of it, Ferrucci adds. “As we discover the nuances of inflammation,” he says, “then it may be possible to find drugs that do not shut down inflammation completely.”

Age-fighting behaviors

For now, there are simple steps people can take to address inflammaging in their own bodies, experts say, including exercise. Regular physical activity enhances DNA repair, improves mitochondrial function, activates sirtuins, and, studies show, can reduce the risk of cancer, diabetes, heart disease, and Alzheimer’s. Regular vigorous activity is best, but as little as 15 minutes a day can make a difference, DePinho says, and even leisure activities help.

Dietary choices, too, can improve the chronic inflammatory state of inflammaging, according to a variety of studies that support eating a Mediterranean-style diet with an emphasis on whole grains, produce, nuts, and fish. Eating a wide variety of vegetables may also help sustain the gut microbiome, which tends to become less resilient and contribute to rising levels of inflammation with age. Each Saturday, when Ferrucci goes to the market to shop for the week, he buys 10 different kinds of vegetables, based on this emerging evidence. “That is something that has been suggested in the literature,” he says. “And I think that's a simple way of following that advice.”

Body fat releases cytokines that promote inflammation, DePinho adds, so using exercise and diet to control weight can have extra benefits. He also advises people to avoid or quit smoking, a habit known to increase DNA damage and drive inflammation. Finding ways to relax is another useful goal, as chronic stress has been linked to shortened telomeres, accelerated aging, and inflammatory diseases. Adequate sleep and meditation can help reduce stress, DePinho says.

Healthy habits like these are important throughout life, Ferrucci says, but they become especially important as the mechanisms that protect our cells from damage become less functional with age. That accumulating damage is a key source of inflammation. “Intervening in any possible way becomes more important as you become older,” he says.

National Geographic

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Hidden sugars in everyday foods

From choosing what to have for breakfast to making sweet treats 'healthy', here are the tips you need to navigate the tricky world of sugar. Unless you've just arrived from Mars, it won't come as news that in Britain we consume too much sugar, with terrible consequences for our health. That much seems straightforward, yet these days, sugar is a hot and confusing topic.

Scientist, gut health expert and Telegraph columnist Professor Tim Spector recently sparked a heated debate on social media by claiming orange juice was "just as bad" as cola.

Meanwhile, nutrition experts have lambasted some of Pret a Manger's apparently healthy granola breakfast bowls for containing more sugar per serving than a Mars bar. Even Pret's new kids' meal deals are in the firing line, with experts saying the yogurt pots contain more sugar than a packet of Haribo sweets.

Those of us with a sweet tooth – and that's most of us, at least occasionally – can only scratch our heads. Are all types of sugar the devil's work? Are we really damaging our health by reaching for a sweet treat occasionally? Only in our dreams would kids choose an apple over sweets, so what do we do in the real world when they badger us for a treat? We asked the experts.

What types of sugar are least healthy?

To make informed choices about sugar, it's important to understand the basics. There are two types of sugar in food: intrinsic and free. Intrinsic sugars are naturally present in the cell structure of whole foods such as fruit, vegetables and milk. Free sugars, on the other hand, have been 'freed' from the cells through processing, such as squeezing for juice or blitzing into purée. Free sugars include the white stuff we stir into our tea, as well as all the brown sugars, which are widely and wrongly thought to be healthier. But many free sugars are less obvious: fruit juice, fruit juice concentrate, fruit purée, honey and syrups all count.

These "free" sugars are the ones the Government advises us to limit our intake of. This is because they damage our teeth and are quickly absorbed, causing spikes in blood sugar. And they don't fill us up, so leave us wanting more. Eating too much sugar is also linked to a range of serious health conditions, such as diabetes, high blood pressure and heart disease. In contrast, there's no evidence that intrinsic sugars – the kind in, say, apples – are damaging. "They take longer to digest and don't spike your blood sugar as quickly as free sugars because they come with extra nutrients, like fibre and other compounds that are good for us," says nutritionist Sam Rice.

How much sugar should we consume?

The Government recommends we limit our intake of free sugars, not intrinsic sugars. For adults and children aged 11 and above, that means a maximum of 30g a day; for those from seven to ten, it's 24g a day; and from four to six, 19g a day. Unfortunately, as a nation, we ignore these recommendations.

According to the latest National Diet and Nutrition Survey, overall average intakes of free sugars are roughly twice the recommendation. And we're potentially seriously risking our health as a result.

"Excessive consumption of sugar can increase the risk of tooth decay and Type 2 diabetes," says registered nutritionist Valeria Folco. "It can also promote a higher intake of energy, which in the long-term may lead to weight gain." What's more, free sugars trigger sharp rises and falls – spikes – in blood sugar levels. Emerging evidence suggests that over the long term, frequent and extreme spikes can cause chronic inflammation – cell damage – and associated conditions such as heart disease, Alzheimer's and potentially even cancer.

The hidden sugar to look out for

Sometimes we don't know how much free sugar we're consuming, so it's important to be able to spot it on labels. This isn't necessarily easy, as it can be disguised under many names. Look out for the words syrup, nectar, molasses, fruit juice concentrate, fruit juice, fruit purée and anything ending in 'ose' (such as fructose, glucose, dextrose and maltose). Some recent studies have suggested fructose may have a particular role to play in weight gain, but Folco says the evidence for this is "conflicting".

Also look for the "carbohydrates of which sugars" figure on the nutrition label. Products are considered to either be high or low in sugar if they fall above or below the following thresholds - high: more than 22.5g of total sugars per 100g; low: 5g or less of total sugars per 100g.

Misleadingly, "no added sugar" on packaging doesn't mean it's free from all "free sugars", just table sugar. Manufacturers are technically allowed to use the term if they've added free sugars such as fruit purée or concentrate

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The everyday foods that contain more salt than a packet of salted crisps

The following foods are surprisingly high in salt, in many cases comparable to the amount in a 32.5g packet of Walkers Ready Salted Crisps (0.44g).

Sweet biscuits and treats

Cheese

Breakfast cereals

Even cereals considered healthy can be salty; one 50g serving of Kellogg’s Bran Flakes contains 0.33g of salt.

Bread

Processed meats like bacon

Plant-based meat

Salad dressings and sauces

Ready meals and soups

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New Image International™ Expands to Greece, Introducing Innovative Health, Wellness & Beauty Solutions

October 7, 2024

Why The Direct Sales Model is Right For Your Start-up

Mobile: +64 220255877

Email: rod.taylor@newimage.asia

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Motivation/Inspiration

Many startup entrepreneurs are too quick to overlook the direct sales model. After all, isn’t direct sales about in-home parties, pink Cadillacs, and casual hobbyists? This flawed thinking often prevents inventive leaders from gaining traction with their “Big Idea.”

If only entrepreneurs knew the truth and we could save them from misconceptions. The direct sales channel removes traditional barriers to starting a small business while unleashing the most powerful, influential force on the planet—network marketers.

In fact, speed to market is a major reason entrepreneurs choose direct sales in the first place. It may be the reason you are reading this article!

You may choose the direct sales channel for a unique business model as a go-to-market strategy. Or seeking to expand your current business to include a direct sales channel, may be the right fit.

The most powerful marketing tool is a volunteer army of product advocates.

No doubt about it, influencer marketing and affiliate sales are on the rise. Now is the best time to use the direct sales channel to grow your startup.

The Four Benefits of the Direct Sales Business Model

#1 Increase Speed to Market

When you have an incredible, life-changing product, time is of the essence.

There’s no faster way to get your product in people’s hands than through direct-to-consumer sales.

If you’re skeptical, consider the alternative. After working years for public consumption approval, and investing tens of thousands of dollars, the wait continues. You’ll spend another 2-3 years vying for meetings with store owners for desirable shelf space. If you’re lucky, you may even get the chance to spend tens of thousands of dollars more for an end cap placement.

After all of that, when your product starts gathering dust amidst established competitors, you’ll lose your spot. And finally, all your hard work ends up on the“Clearance” table, RIP. The big brands will carry on, investing mega budgets to keep their products front of mind with their target consumers. Startups simply don’t have the time or the money to compete. Direct sales, or network marketing, removes the barrier of speed and risk!

Save yourself the trouble and the heartache of trying to get noticed by the big box stores. Instead get your products where they belong: in the hands of your customer loyalists.

Don’t spend your budget on shelf space. Let your website showcase your products and draw your user experience on your terms by putting your advertising dollar into the pocket of people who have captured your vision.

Instead of hoping for sales, partner with passionate, driven super users. Your ideal customer will be an advocate for new products that impact both their lives, and those within their sphere of influence.

#2 Spotlight your Unique Selling Proposition

Getting your products in the door and on the retail store shelf is only half the battle. Once they’re there, they must sell.

Imagine your customer standing in front of the shelf with your flagship product at eye level. Your packaging is beautifully complete with a compelling tagline. Yet, you’re missing the key piece of the puzzle: social proof.

So, your potential customer does the natural thing and calls over a store employee. “What do you think about this product?” They ask. “Do other customers like it?” Will the employee who has worked there for less than 6 months (on average) know what sets your product apart? Nope.

Are they motivated to promote your product over the other dozen on the shelf? Not likely. Will they have a personal, inspirational story to share about your product? You see where this is going, right? The average retail store employee can’t differentiate between your probiotic and 20 other competitors. The grocery stocker isn’t vested in your protein powder. Selling ANY product outweighs selling your product for the health food store cashier. Through direct sales, you can tell your story in a compelling, strategic way

Your educated network of distributors believes in the story because it is true for them and the people they care about. The facts will tell, the stories will sell. Your customers get a customized experience with a product ambassador who knows and cares about them. Once your product proves itself to be the solution to your customer’s problem, they will buy it again. And again. AND, tell their friends!

#3 Amplify your Advertising Impact

Have you ever found yourself choosing a restaurant based on a recommendation in Yelp? Or decided what to order once you get there? I do it all the time—and I’m rarely disappointed. It doesn’t matter if I know the person who wrote the review in real life. What matters is a human being made the recommendation. We trust word-of-mouth marketing over any other kind of advertising. Social proof is powerful and the statistics back it up. Television and online advertising can be effective. But when people are ready to spend money, they prefer to read reviews to hear from like-minded people.

By choosing a direct sales model, your advertising is authentic, passionate, and powerful. Why invest limited dollars in marketing departments and expensive campaigns that don’t net results? Your advertising budget is cost-effective when it leverages word-of-mouth marketing. Not to mention the massive uptick in retention rates… Bottom line, invest in people who will serve as your customers, salesforce, and be part of your marketing team. They’re driven to be successful at all three. They believe in your product and the lifestyle benefits they experience by using it, loving it, and sharing it!!

#4 Transform lives in a meaningful way

The reason I’ve dedicated my adult career to network marketing is not that it’s all about business development. It’s because it’s all about personal development. I started as a distributor in a direct sales business after having my first baby. The moment I went to hand our tiny infant over to a nanny so I could return to work, I knew I had to change my career.

Network marketing allowed me to build a successful business and raise my family at the same time. Our family’s priorities remained THE priorities. Plus, I saw hundreds, if not thousands, of people like me experience transformation. For some, it was their lifestyle, for others, their social and presentation skills. For others, their humanity.

But across the board most became better people, myself included, as their confidence and self-awareness grew. At the end of the day, direct selling is a personal development program attached to products and compensation.

The Network Marketing Community

I love the way John Maxwell writes in his book, The Power of Five for Network Marketing: “Network Marketing is an environment that embraces good values. When good values are learned and lived, the value of the person increases and their value to others begins to rise.”

Today, as I serve the Jenkon team and clients, I know we’re making an impact on people who want transformation on their terms.

When you choose a direct sales model for your startup, you’re giving people a choice. Your company could be the gateway to getting a free product to enhance their health and well-being. Or paying down debt. It could be a relief from daunting medical bills. Or, a much-needed vacation for the whole family. Sometimes, it’s the hope of stress-free retirement.

As the leader of a Direct Selling company, you are the keeper of people’s hopes and dreams of a better way of life.

You are transforming lives. You are:

- allowing individuals to benefit from products they couldn’t normally afford;

- giving a parent the chance to spend more time with their children;

- providing a way to achieve flexible income diversification and security;

- empowering the next generation with leadership skills to be the change we need in this world; and

- creating a community of people who wake up each day excited to learn, grow and be the best version of themselves.

It’s a ripple effect much broader than financial profitability, a robust bottom line, or double-digit EBITDA. The true reward of a direct sales model?Transforming people’s lives—from the inside out.

Ready to catapult your Direct Sales Start-Up to incredible heights?

To hit the ground running in direct sales, you need technology that provides a firm foundation to grow with you. At Jenkon, we know how challenging it is to build and launch a direct sales company from the ground up. At the speed you can scale, your technology must seamlessly support your growth.

Technology should never hinder the vision of your company.

For over 40 years, we’ve partnered with companies of all sizes to help them scale without limitations. With the introduction of JoT (the Jenkon of Things), you get an affordable, all-in-one, proven technology platform you’ll never outgrow.

Don’t waste time, money, or precious momentum. Launch right the first time with a proven, globally trusted innovator.

Schedule a Discovery Session today! Let’s explore how our robust, streamlined platform can provide the stability and long-term collaboration to build your Enterprise.

Jenkon

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What Is Happening in the Brain During a Migraine?

During a migraine, some chemicals in the brain become more active, which send out confusing signals that result in headaches.

Some chemicals in the brain become more active, causing parts of the brain to send out confusing signals that cause migraine symptoms. The precise chemical changes in the brain are unknown; however, something may cause a change in the activity of some brain chemicals, resulting in a migraine attack.

Glutamate:

• Massive quantities of glutamate, a critical neurotransmitter in the brain, could help explain migraine onset.

• An aberrant release of glutamate into the extracellular space (the space between brain cells) can cause spreading depolarizations or tsunami-like waves of activity that spread across the brain, resulting in a migraine. Glutamate is a neurotransmitter that acts as a signal between nerve cells.

• However, too much glutamate can excite cells and destroy them.

Dopamine:

• Although the exact cause of migraines is unknown, an imbalance in a brain neurotransmitter is thought to play a role.

• Dopamine is a neurotransmitter that affects movement, emotions, motives, and sensory perceptions, as well as the ability to moderate pain.

• Researchers at the University of Michigan have discovered that dopamine levels in the brain decrease during a migraine attack compared with their baseline level between attacks.

• Additional research is needed to confirm the findings and determine how they may be used to build more effective migraine treatments, according to the researchers.

Serotonin:

• In people with migraine, serotonin (another neurotransmitter) is low between attacks and spikes during the attack.

Migraine is now classified as a neurological disorder and the sixth most disabling disease in the world, according to the Migraine Research Foundation.

What causes migraines?

Although studies have reported that a migraine is a biological disorder of the brain that causes recurring moderate to severe headaches, the exact cause of it remains unknown. There are, however, few studies and theories regarding the various causes of migraine caused by malfunctions in brain functions:

Constriction of the blood vessels:

• When blood vessels in the brain constrict, they can cause pain by direct irritation of the nerve endings or by reducing oxygen supply to nearby tissue leading to a migraine.

• Although some migraines appear to be genetically linked, the underlying cause of migraines remains a mystery.

• According to current research, people with migraine have a more sensitive nervous system than the general population.

Role of the trigeminal nerve:

• Excitation of a nerve responsible for sensation in the face could be one of the causes. The trigeminal nerve is stimulated by various neurotransmitters.

• As a result, the blood vessels that surround the brain expand and inflame.

• These blood vessels are connected to nerve fibers that send pulsations from the blood vessels back into the brain, where you perceive it as pain.

• This system is vulnerable to being activated repeatedly when there is no good reason in people with a migraine.

• Instead of serving as a protective mechanism, it has evolved into a system that interferes with your ability to function normally in your life.

Cortical spreading depression:

• According to one widely accepted theory, migraines are caused by rapid waves of brain cell activity crossing the cortex (the thin outer layer of brain tissue), followed by periods of no activity. This phenomenon is known as cortical spreading depression.

• According to evidence, it causes inflammatory and other processes that stimulate pain receptors on the trigeminal nerves.

• This “neurogenic” inflammation and the release of other factors make the receptors and parts of the brain that receive their signals more sensitive, increasing the likelihood of a migraine.

• According to some researchers, migraines begin lower in the brain, in the brainstem, which controls basic functions such as respiration and pain responses, as well as modulates many others, including incoming sensory information.

• According to the theory, if certain areas of the brainstem aren't working properly or are easily excited, they're capable of triggering cascades of neurological events, such as cortical spreading depression, which account for migraine's various symptoms.

Gray matter (GM) changes:

• Functional imaging studies on people with migraine have revealed changes in several brain GM regions.

• Such GM changes include areas of decreased and increased density, and they are most likely related to pathological substrates associated with this disease.

Brain lesions:

• According to an American Medical Association study, frequent migraines are associated with an increased risk of brain lesions.

• However, more research is needed to determine whether lesions hurt the health and whether they are caused by migraine attacks.

raumatic brain injury:

• It is estimated that between 30 and 90 percent of traumatic brain injuries, such as those sustained in sports, military service, vehicle accidents, falls and domestic abuse, resulting in a post-traumatic headache.

• More than half of people with mild to moderate brain injuries fit the migraine criteria.

• Migraine can impair cognitive function, emotional stability, and social connections.

• Migraine-like symptoms are typical in post-traumatic headaches that do not resolve quickly.

• They are usually more severe and resistant to treatment. Migraine is now one of the top 10 causes of military disability.

The migraine brain does not get used to repeated stimulations:

• If you flash a light in the eyes of someone who does not have a migraine regularly, their brain will ultimately reduce its response.

• For people with migraine, the brain keeps reacting over and over. This lack of adaptability has been observed with light and sound.

• This may cause people with migraine to use more energy being aware of their surroundings. In principle, an overabundance of a stimulus could result in an attack.

MedicineNet

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This is why you randomly wake up at 4 a.m. (and how to fall back asleep fast)

There was a time earlier on in the pandemic where I would wake up every morning between 3 and 4 o’clock. Sometimes I had to go to the bathroom or I had a genius idea for a new story. Other times it was for seemingly no reason at all.

Waking up in the middle night typically isn’t cause for concern. The average person wakes up several times throughout the night, but often doesn’t notice because they’re able to fall back asleep quickly (and they’re only awake for a few seconds). However, frequent night awakenings could also be a sign of insomnia, which has been found in 40% of older adults. But before you self-diagnose, it could be helpful to take a look at why you’re waking up in the middle of the night.

What causes you to wake up in the middle of the night

As it turns out, there are multiple reasons why we randomly wake up in the middle of the night, including, but not limited to:

Noise: This could be from the sound of traffic outside and birds chirping, or your partner snoring next to you (or, as was often the case for me, a noisy upstairs neighbor). “The brain continues to register and process sounds during sleep, and as such, noise can be a major sleep stealer,” explains Terry Cralle, registered nurse and representative of the Better Sleep Council.

Alcohol: A glass of wine with dinner may not seem like a bad idea, but as alcohol metabolizes in your system, it can disrupt your sleep, which can lead to tossing and turning and frequent awakenings. “Alcohol consumption is known to reduce the time spent in REM [rapid eye movement] sleep and is also considered a diuretic, which may lead to middle-of-the-night bathroom trips,” says Cralle.

Dinnertime: Eating too close to bedtime can also lead to waking up in the middle of the night due to heartburn and acid reflux.

Stress: If earlier-than-usual awakenings are not your norm, you may consider what’s going on during waking hours and if stress from life or work may be impacting your sleep.

Aging: As we get older, our quality of sleep tends to diminish as our sleep cycle changes and medication can impact your sleep schedule as well.

How to fall asleep quickly after waking up in the middle of the night

If you have a few more hours before your alarm is scheduled to go off, you can still salvage some of your sleep. Here’s how:

Resist the temptation to watch the clock

Checking the time (or notifications) can actually cause you to stay awake longer. “The light is disruptive and you may easily wind up checking content and before you know it, you have easily lost an hour (or more) of sleep,” says Cralle.

Avoid bright light

If you need to get up and go to the bathroom in the middle of the night, try to avoid bright lighting as much as possible. However, if you find yourself making several trips throughout the night, you should consult your healthcare provider.

Try to relax (but don’t force yourself to fall asleep)

Anyone who has ever found themselves staring at their ceiling in the middle of the night knows purposely trying to fall asleep can often lead to the opposite happening. Instead of forcing sleep, experts recommend trying relaxation techniques instead, such as deep breathing, meditation or progressive muscle relaxation, which involves tensing and then releasing each muscle in your body.

Leave the room

If all fails after 20 minutes, get up and go to another room to read or listen to soft music. Whatever you do, just make sure it’s in another room. “Doing this will lead your brain and body to associate your bed with wakefulness instead of with sleep,” Johns Hopkins sleep expert Luis F. Buenaver, Ph.D. said in a blog post.

“It can be difficult leaving a warm, comfortable bed after waking up in the middle of the night. But think of this step as an investment in better sleep—if not tonight then tomorrow night and in the future.” Once you’re sufficiently sleepy, you can return to your bedroom.

Tips to prevent waking up in the middle of the night

While occasional 3 a.m. awakenings may be unavoidable, there are science-backed ways to ensure you set yourself up for success before bedtime. For adults under 65, it’s recommended you get seven to nine hours of sleep per night with the goal of going to sleep within two to three hours after sunset.

It’s essential to go to sleep before midnight, Dr. Allison Brager, a neurobiologist with expertise in sleep and circadian rhythms, previously told Fortune, as this “optimizes time spent in restorative non-REM sleep.” Other tips for getting a good night’s rest include:

• Keep a regular bedtime and wake time

• Get light exposure, ideally sunlight, during the morning

• Avoid large doses of caffeine throughout the day, but especially after 2 p.m.

• Avoid large meals, alcohol and exercise close to bedtime

• Avoid bright light exposure in the evening

• Keep your bedroom dark and cool

Additionally, you can optimize your bedroom to include sleep masks and ear plugs; blackout curtains; a noise machine and/or other sound-absorbing materials, such as carpet, area rugs or wall hangings; and a comfortable sleep surface, such as mattress, pillows and bedding, to help you fall asleep (and stay asleep) more easily.

But if nothing’s working and you still find yourself getting up at 4 a.m. more often than not, then you’ll want to check with your doctor to see if you have a sleep disorder.

“Quality sleep is the foundation on which optimal health is built. Even if nutrition and exercise are at their best, without proper sleep their benefits are greatly reduced,” Dr. Abhinav Singh, medical director, Indiana Sleep Center, expert at SleepFoundation.org, and co-author of Sleep to Heal: 7 Simple Steps to Better Sleep, previously told Fortune. “Sleep is important for metabolic health, immune health, muscle repair, optimal brain function and mental health. Optimal sleep not only adds years to your life, but life to your years

Fortune

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How the additives in your vaccines rev up your immune system

French veterinarian Gaston Ramon was researching diphtheria vaccines in the 1920s when he noticed something unusual. Adding breadcrumbs, tapioca, and other seemingly random ingredients made the vaccines work better.

Ramon used the word adjuvants to describe these additives, based on the Latin word adjuver, which means "to help." Today, there are more than half a dozen of them in use for various vaccines, and scientists continue to refine their understanding of how these helpers work to take the reins of the immune system and optimize inflammation. The research, experts say, might be the key to a new generation of vaccines that fight off more diseases for longer periods of time.

Vaccines already work by stimulating the inflammatory processes necessary to fight off infections, says Bali Pulendran, an immunologist at Stanford University in Palo Alto, California. Adjuvants take the process a step further, helping our bodies produce enough of the right type of inflammation but not too much of it. "You need just that Goldilocks zone—not too hot, not too cold, but just the right kind of inflammation of the right level and in the right place," Pulendran says. "That's where adjuvants can do their magic."

Controlled burn

The basic idea of a vaccine is to mimic the disease you want to protect against so that the immune system will respond in a specific way, says Larry Corey, an expert in virology, immunology, and vaccine development at the Fred Hutchinson Cancer Center in Seattle. Many vaccines do this with a killed version of a germ, a weakened version of a germ, or a toxic product of the germ that is packaged into a shot. Once injected, usually in the arm, the shot starts to trigger the immune system as soon as the offending agent, known as an antigen, enters the body. For an antigen that is new to the body, it takes two weeks to mobilize a measurable response.

The immediate reaction to a foreign antigen is called the innate immune response, and it involves specialized cells, such as dendritic cells and monocytes, which emit cytokines, prostaglandins, and other proteins that induce inflammation, Corey says. Symptoms of that immediate inflammation can include pain and swelling that may make your arm red and sore. In some cases, people also feel sick for a day or two.

In the meantime, immune cells carry the vaccine antigen to nearby lymph nodes, setting off a more lasting, "adaptive" immune response, during which yet more specialized cells, such as T cells and B cells, produce antibodies and develop a memory for the antigen. After they have been programmed, memory cells retreat to the bone marrow and lymph nodes, where they lay in wait until a similar invader appears again. The adaptive response is what leads to protection that can last for months to decades, Corey says.

Both the innate and adaptive immune responses rely on inflammatory processes, and vaccines are designed to try and induce just the right amount of it. "Vaccination is a form of inflammation," says Corey. "You're trying to elicit an immune response against the foreign antigen in a controlled way so you don't get sick."

Help needed

Some vaccines do a good job of inducing immunity simply by showing the immune system part of the pathogen being targeted; the meningococcal vaccine targeting meningitis is one example. But some diseases are particularly hard to develop vaccines for. HIV, for example, employs multiple strategies to avoid recognition by immune cells and downplay their response. Influenza and SARS-CoV-2 evolve variants that can evade immune recognition. The malaria parasite has a complicated life history with still poorly understood impacts on the immune system.

To develop vaccines for these and other elusive pathogens, scientists are tapping into the intricacies of the immune system—many of them still not completely understood. For the ever-evolving SARS-CoV-2 and influenza viruses, for example, some researchers are working on universal vaccines that would recognize the parts of antigens that remain stable even as other parts mutate to produce new strains.

Adjuvants are a major part of the effort to harness inflammation with vaccines, based on work dating back to Ramon's era. The Frenchman's discovery began with what was a routine procedure at the time. For decades, scientists had been injecting a toxin made by the diphtheria bacteria into horses to elicit an immune reaction. They would then extract the horse's blood, which was now filled with antibodies, and use the serum to treat people who were sick with diphtheria.

Ramon noticed that when horses developed infections around the site of the vaccine injection, they produced a more powerful anti-diphtheria serum. Soon he was adding breadcrumbs and other items to shots to try and spur the same inflammatory reaction and aid immunity. Around the same time that Ramon was doing his research, British immunologist Alexander Glenny, also working with shots of diphtheria toxin, found that he could accentuate their effects in rabbits by adding aluminum salts. Aluminum was the first adjuvant used in licensed vaccines in the U.S. and the only one used in these vaccines for the next 70 years. It is still the most commonly used, Pulendran says, contained in billions of doses of vaccines given today.

Adjuvant biology got its next boost in the mid-1990s with the discovery of receptors on innate immune cells that, Pulendran says, are like "the sixth sense in the body" for their ability to recognize bits of invading pathogens, initiate an inflammatory response, and rev up the adaptive immune system. That finding allowed scientists to start targeting specific receptors, leading to the development of at least half a dozen more adjuvants. One is a colorless oil called squalene that is sometimes supplemented with Vitamin E or other ingredients and is used in an influenza vaccine called Fluad, which is approved for older adults. Another is a compound from the Chilean soapbark tree, which is added to the Shingrix vaccine for shingles.

Helpers of the future

Researchers have a better handle on how some adjuvants work than others, says Darrell Irvine, an immunologist at the Massachusetts Institute of Technology in Cambridge. Some are accidental, like Ramon's discovery. For instance, the mRNA vaccines produced by Pfizer and Moderna use an ingredient called lipid nanoparticles, which appear to work like adjuvants through pathways that are only partially understood. Some adjuvants are chosen more intentionally. For an adjuvant in the Shingrix vaccine, on the other hand, scientists incorporated a molecule that is a component of some kinds of infectious bacteria.

"Your immune system is evolved to recognize that molecule and it creates a certain kind of inflammation when it sees that molecule," Irvine says. "It's sort of fooling your immune system, saying, ‘There's something dangerous. It looks like bacteria. And you should mount an immune response.'"

Eventually adjuvants might be able to reprogram gene activity in immune cells to fight off many illnesses at once, not just the one being targeted by a specific vaccine, says Pulendran, who is working on the technique. Studies, including work in his lab, suggest it might be possible.

In a combination of studies in mice and people, for example, evidence suggests vaccination with the BCG vaccine for tuberculosis can protect against influenza, candida yeast infections, staph infections, and respiratory infections, and researchers are investigating whether it might help against COVID.

Based on that research, along with evidence about the inflammatory molecules associated with those responses, groups including Pulendran's are developing adjuvants that, he says, aim to induce low levels of long-lasting antiviral immunity, like lingering embers that burn on low heat for weeks to months and create a heightened resistance to all sorts of invaders. "It's a kind of virus-agnostic inflammation that could be beneficial in fighting against any infection," he says. "They keep the smoldering fire of good inflammation at a tolerable level—not too bad, not too damaging."

Promise for cancer

Work on adjuvants that control inflammation in finely tuned ways are opening the potential for developing vaccines that would protect against diseases previously outside the realm of possibility for vaccination, including cancers, Irvine says. Ongoing trials of mRNA vaccines for melanoma and pancreatic cancer suggest that adjuvants (in this case, the lipid nanoparticles), combined with proteins produced by a person's own tumors, could help the body develop immunity against cancer. "We don't have really effective therapeutic vaccines for cancer yet, but we may get there one day," he says. "The recent data have people excited."

Underneath all these efforts to build better adjuvants and protect people from diseases is a basic idea: In order to fight diseases, our bodies need to produce just the right amount of inflammation to battle the illness but not make us extremely sick. When our immune systems can't strike the right balance on their own, perhaps we can engineer solutions that do it for them.

Adjuvants of the future are likely to evolve alongside the growing understanding of how inflammation works, experts say, and may help tackle the diseases that continue to plague humanity: HIV, malaria, cancers, new strains of influenza and SARS-CoV-2, and whatever else emerges.

"A lot of the research in vaccines nowadays is trying to think about: How do you get the right amount of inflammation, and how do you make it happen at the right place to help the immune response without making people feel like they've gotten infected with something?" Irvine says. "Further engineered adjuvants will probably be an important part of finding ways to make vaccines for some of the really challenging scenarios."

National Geographic

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Inflammation with aging

Here's how inflammation affects you differently as you age

As we grow older, aches and pains can become a chronic part of life. But experts say it doesn't have to—and solutions are on the way.

Hallmarks of aging

A relentless loop

This burgeoning understanding of inflammaging as a relentless circuit of steps that all exacerbate inflammation is revealing new ways to break the cycle.

Aging better

Age-fighting behaviors

National Geographic

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Global News

FDA on food packaging

FDA Removes Harmful Chemicals From Food Packaging

The US Food and Drug Administration (FDA) announced the removal of the endocrine-disrupting chemicals (EDCs) per- and polyfluoroalkyl substances (PFAS) from food packaging.

Endocrine Society Report Sounds the Alarm About PFAS and Others

New Data on Four Classes of EDCs

'Additional Education and Awareness-Raising Among Stakeholders Remain Necessary'

MedScape

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Untrapasteurized Milk and your health

Is Ultrapasteurized Milk Hurting Your Health?

I was unaware of the risks associated with this product and feel it's important to share my concerns with you and why I suggest you seriously consider avoid ever using this product.

· Ultrapasteurized milk arose in response to the emergence of pasteurization-resistant pathogens like Listeria and antibiotic-resistant Salmonella that couldn't be killed using lower temperatures

· The shift toward grain-based diets for dairy cows, encouraged by the U.S. Department of Agriculture since the mid-1980s, fosters antibiotic resistance and exacerbates milk contamination issues

· Ultrapasteurization, which uses temperatures significantly higher than traditional pasteurization, has detrimental effects on milk nutrients, enzymes and proteins

· For optimal health benefits, opt for organic, grass fed raw (unpasteurized) milk, ideally certified by the American Grassfed Association (AGA), which ensures the highest quality grass fed products

Antibiotic-Resistant Pathogens That Survive Pasteurization

Ultrapasteurized Milk Is Harmful to Your Health

One-Third of Conventional Milk Contains Risky Contaminants

None of these pesticides and antibiotics were found in organic milk samples, however. As noted by the authors

Why You Shouldn't Avoid Milk

Organic Raw Grass Fed Milk Is the Safest Option

Similarly, a 2012 investigation by Mark McAfee, CEO of Organic Pastures Dairy — which included a FOIA request to the CDC for data on deaths claimed to be related to raw milk — revealed:

· Zero deaths attributed to raw milk consumption in California over a 37-year span

· The two deaths the U.S. Centers for Disease Control and Prevention lists as being related to raw milk were actually due to illegal Mexican bathtub cheese, and not raw milk produced in the U.S.

· The last people to die from milk died from contaminated pasteurized milk

Consider Goat Milk as an Alternative

Most Store-Bought Milk Is Ultrapasteurized

Where to Find Raw Milk

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Once thought to be a bygone disease, measles is making a comeback in the United States and globally as folks shun a safe, surefire way to prevent it: The measles vaccine.

What is measles? How easily can it spread?

How serious a disease is it?

Many people may believe that measles is just an uncomfortable but transient illness, but the truth is that it can prove very severe -- especially for kids.

Prevention is easy: Vaccination

The measles vaccine is one of the most effective known to medicine: 95% effective after one dose and 99% effective after two doses, the experts said.

Is the measles vaccine safe?

Don't believe internet rumors: The measles vaccine has a long track record of safety, Milstone and Maragakis said.

First of all, "scientific research has shown unequivocally that the measles vaccine does NOT cause autism or other permanent neurologic or developmental problems," the two experts wrote.

Protecting your child - and others

Most children will not have any vaccine side effects, however, and getting vaccinated can spare them a potentially severe illness.

Getting vaccinated shields others, too.

‍

General HealthJune14

The following foods are surprisingly high in salt, in many cases comparable to the amount in a 32.5g packet of Walkers Ready Salted Crisps (0.44g).

Sweet biscuits and treats

Cheese

Breakfast cereals

Even cereals considered healthy can be salty; one 50g serving of Kellogg’s Bran Flakes contains 0.33g of salt.

Bread

Processed meats like bacon

Plant-based meat

Salad dressings and sauces

Ready meals and soups

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DISCLAIMER: Any opinions, views, and beliefs expressed in these articles are personal and belong solely to the author(s). They do not necessarily reflect the opinions, views, or beliefs of the organisation or its employees at New Image™ International.

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