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Since people have abandoned using iodized salt and started using kosher salt or sea  salts, iodine deficiency has increased (especially during pregnancy when iodine needs are greater). The medical journal The Lancet noted in 2008: "According to World Health Organization, in 2007, nearly 2 billion individuals had insufficient iodine intake, a third being of school age. ... Thus iodine deficiency, as the single greatest preventable cause of mental retardation, is an important public-health problem." From Wikipedia : Iodine deficiency is the leading cause of preventable mental retardation, a result which occurs primarily when babies or small children are rendered hypothyroidic by a lack of the element. The addition of iodine to table salt has largely eliminated this problem in the wealthier nations. The article states that iodine deficiency typically lowers IQ by 10 to 15 points. So it's a big deal, a really big deal.  But don't overdo the iodine! Excess iodine also has serious problems.From Medscape:

New Recommendations Call for Iodine in All Prenatal Vitamins

Endocrinology groups are applauding a new recommendation from a dietary-supplement trade association that calls for iodine supplementation in all prenatal vitamins prescribed for pregnant and breastfeeding women.

In addition, the public health committee of the American Thyroid Association (ATA) recently published a statement reiterating the ATA recommendation that women take a daily multivitamin containing 150 μg of iodine during prepregnancy, pregnancy, and lactation. The statement also warns of the potential risks of excess iodine consumption and exposure, particularly through the use of unregulated kelp supplements.

The US Council for Responsible Medicine's new guidelines call for all dietary-supplement manufacturers and marketers to begin including at least 150 μg of iodine in all daily multivitamin/mineral supplements intended for pregnant and lactating women in the United States within the next 12 months.

In the past several years, removal of iodized salt from commercial products such as bread and milk, along with increased use of kosher salt and sea salt, which don't contain iodine, and the adoption of vegetarian and vegan diets have led to a reduction in dietary iodine consumption. "There never was a coherent US policy about iodization," Dr Stagnaro-Green noted.

Worldwide, about two billion people are iodine-deficient. While most of the US population has adequate iodine levels, data from the National Health and Nutrition Examination Survey suggest that more than half of pregnant women have urinary iodine concentrations below 150 mg/dL (Thyroid. 2011;21:419-427). 

Pregnant women actually need more iodine than other people because of increased thyroid-hormone production, renal losses, and fetal iodine requirements. Iodine deficiency during pregnancy can result in maternal and fetal goiter, cretinism, intellectual impairment, neonatal hypothyroidism, and increased pregnancy loss and mortality, Dr Stagnaro-Green and colleagues explained in a 2012 editorial (JAMA2012;308:2463-2464).

"So, women of childbearing age are the subpopulation of Americans with the lowest iodine levels yet have the greatest need during pregnancy and breastfeeding, for the neurodevelopment of the fetal and neonatal brain," he told Medscape Medical News. 

In 2009, a study found that only 51% of US prenatal multivitamin brands contained any iodine and, in a number of randomly selected brands, the actual dose of iodine contained in the supplements did not match values on the labeling.

However, the American College of Obstetricians and Gynecologists (ACOG) has not joined in these efforts. While the group does recommend the 150-μg dose for pregnant and lactating women, it does not currently endorse the prenatal-supplement recommendation, advising instead that women get their iodine through dietary sources.

In the ATA's public health committee statement, Angela M Leung, MD, from the University of California Los Angeles David Geffen School of Medicine, and colleagues, including Dr Stagnaro-Green, note that iodine is a micronutrient required for normal thyroid function. The US recommended daily allowances (RDA) for iodine intake are 150 μg in adults, 220 to 250 μg in pregnant women, and 250 to 290 μg in breastfeeding women. Dietary sources such as iodized salt, dairy products, some breads, and seafood usually contain enough to meet the RDA for most people who aren't pregnant or lactating.

However, there is an upper safety limit, with ingestion of more than 1100 μg/day not recommended due to the risk for thyroid dysfunction. In particular, infants, the elderly, pregnant and lactating women, and people with preexisting thyroid disease are at risk for adverse effects of excess iodine on the thyroid.

Many iodine, potassium iodide, and kelp supplements contain hundredfold greater amounts of iodine than the recommended upper limit, Leung and colleagues caution."Given the increasing popularity of iodine and kelp supplements, recommendations cautioning against excess iodine were indicated. The potential result of iodine-induced thyroid dysfunction, which may be particularly harmful during pregnancy and breastfeeding and in the elderly, may not be well-known," she told Medscape Medical News.

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Chronic inflammation can have a variety of negative health effects. From Time:

13 Ways Inflammation Can Affect Your Health

You can't live without inflammation, but it can also be hazardous to your health. You’ve heard of anti-inflammatory medications and anti-inflammatory diets, but do you really know what inflamation is? In short, it’s the body’s response to outside threats like stress, infection, or toxic chemicals. When the immune system senses one of these dangers, it responds by activating proteins meant to protect cells and tissues. “In a healthy situation, inflammation serves as a good friend to our body,” says Mansour Mohamadzadeh, PhD, director of the Center for Inflammation and Mucosal Immunology at the University of Florida.” “But if immune cells start to overreact, that inflammation can be totally directed against us.” This type of harmful, chronic inflammation can have a number of causes, including a virus or bacteria, an autoimmune disorder, sugary and fatty foods, or the way you handle stress. Here are a few ways it can affect your health, both short-term and long.

It fights infection.Inflammation is most visible (and most beneficial) when it’s helping to repair a wound or fight off an illness...It prepares you for battles Another type of inflammation occurs in response to emotional stress. Instead of blood cells rushing to one part of the body, however, inflammatory markers called C-reactive proteins are released into the blood stream and travel throughout the body.

It can harm your gut Many of the body’s immune cells cluster around the intestines, says Denning. Most of the time, those immune cells ignore the trillions of healthy bacteria that live in the gut. “But for some people, that tolerance seems to be broken,” says Denning, “and their immune cells begin to react to the bacteria, creating chronic inflammation.” The immune cells can attack the digestive tract itself, an autoimmune condition known as inflammatory bowel disease (IBD), which includes ulcerative colitis and Crohn’s disease. 

It can harm your joints When inflammation occurs in the joints, it’s can cause serious damage. One joint-damaging condition is rheumatoid arthritis(RA)—another example of an autoimmune disorder that appears to have a genetic component, but is also linked to smoking, a lack of vitamin D, and other risk factors.

It’s linked to heart disease Any part of your body that’s been injured or damaged can trigger inflammation, even the insides of blood vessels. The formation of fatty plaque in the arteries can trigger chronic inflammation. The fatty plaques attract white blood cells, grow larger, and can form blood clots, which can cause a heart attack.Obesity and unhealthy eating increases inflammation in the body.

It’s linked to a higher risk of cancer Chronic inflammation has been linked to cancers of the lung, esophagus, cervix, and digestive tract, among others..The inflammation may be due to obesity, a chronic infection, a chemical irritant, or chronic condition; all have been linked to a higher cancer risk....It may sabotage your sleep In a 2009 study from Case Western Reserve University, people who reported sleeping more or less than average had higher levels of inflammation-related proteins in their blood than those who said they slept about 7.6 hours a night.

It’s bad for your lungs When inflammation occurs in the lungs, it can cause fluid accumulation and narrowing of the airways, making it difficult to breathe...Smoking, exposure to air pollution or household chemicals, being overweight, and even consumption of cured meats have been linked to lung inflammation... It damages gums Inflammation can also wreak havoc on your mouth in the form of periodontitis, a chronic inflammation of the gums caused by bacteria accumulation. 

It makes weight loss more difficult Obesity is a major cause of inflammation in the body, and losing weight is one of the most effective ways to fight it. But that’s sometimes easier said than done, because elevated levels of inflammation-related proteins can also make weight loss more difficult than it should be.... Inflammation can also increase insulin resistance (which raises your risk for diabetes) and has been linked with future weight gain.

It damages bones Inflammation throughout the body can interfere with bone growth and even promote increased bone loss, according to a 2009 review study published in the Journal of Endocrinology.  It affects your skin The effects of inflammation aren’t just internal: They can also be reflected on your skin. Psoriasis, for example, is an inflammatory condition that occurs when the immune system causes skin cells to grow too quickly. .... It’s linked with depression 

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It seems that currently it is a case of buyer beware - because supplements may NOT even contain the desired ingredients! Excerpts from two articles from the NY Times that discuss this issue:

Knowing What’s in Your Supplements

Last week, the New York State attorney general’s office uncovered another example of what appeared to be widespread fraud in the dietary supplement industry. The office accused four of the country’s biggest retail stores of selling herbal products that in many cases were contaminated or did not contain any of the herb listed on the label.

For many readers, the news raised an urgent question: Which supplements can I trust? Experts say that there is no guarantee that supplements will do what they say they do, or that they are safe or won’t interact with any medications you may be taking. But there are several steps people can take to give themselves some reassurance that at least some of the supplements they buy actually contain what they advertise on the label – and nothing else.

For one, you can look for products that receive a seal of approval from the United States Pharmacopeial Convention, an independent, nonprofit organization of scientists that sets high standards for medicine, food ingredients and dietary supplements. The United States Pharmacopeia has a voluntary program through which supplement companies can have their products and facilities tested and reviewed. Companies whose supplements meet the group’s standards – which ensure purity, identity and potency, among other things – are allowed to carry an official “USP Verified” seal on their labels. The group maintains an evolving list of the brands that have received its seal and the places where they can be purchased. That list can be found on the group’s website.

But keep in mind that there are some companies that print the letters “USP” on their labels without the official USP Verified seal... But it is not the same as the distinctive black and yellow “USP Verified” seal, which means that the product has actually been vetted by the United States Pharmacopeia. Only a handful of brands carry the seal. A few of them are Nature Made, Kirkland Signature and TruNature, for example.

Another nonprofit group that independently certifies some supplements and their ingredients is NSF International. The group certifies such supplements as fish oil and multivitamins. It also has an “NSF Certified for Sport” program that is especially useful for athletes and other people who use sports supplements such as protein powders, amino acids and creatine. These products have been found in some cases to be deliberately spiked with steroids and prescription drugs. The blue and white NSF seal means that a product has been independently vetted to ensure that it is not adulterated and that it contains the ingredients listed on its label.

Lastly, there are at least two independent laboratories that routinely test a range of dietary supplements and then publish full reports with their findings. One is ConsumerLab.com, which frequently tests products and maintains an archive of reports on its website. Another testing company is LabDoor. On its website, you can find reports and rankings of protein powders, fish oil, probiotics, vitamin D and multivitamins. Both websites charge a fee for access to their reports.

Consumer testing groups such as these are necessary, many experts say, because the 1994 federal law that applies to supplements does more to protect companies than consumers. That law – the Dietary Supplement Health and Education Actor DSHEA – was spearheaded by legislators with strong financial ties to the industry. It allows companies to attach general health claims to their products without providing evidence of their effectiveness, and it protects supplements from the strict premarket approval rules that apply to prescription drugs. 

Although companies are required to follow an established set of manufacturing practices, policing the industry has been a special challenge for the federal government because DSHEA essentially created an environment in which companies operate on the honor code.

From the NY Times: What’s in Those Supplements?

The New York State attorney general’s office accused four national retailers on Monday of selling dietary supplements that were fraudulent and in many cases contaminated with unlisted ingredients.

The authorities said they had run tests on popular store brands of herbal supplements at the retailers — Walmart, Walgreens, Target and GNC — which showed that roughly four out of five of the products contained none of the herbs listed on their labels. In many cases, the authorities said, the supplements contained little more than cheap fillers like rice and house plants, or substances that could be hazardous to people with food allergies.

At GNC, for example, the agency found that five out of six samples from the company’s signature “Herbal Plus” brand of supplements “were either unrecognizable or a substance other than what they claimed to be.” In pills labeled ginkgo biloba, the agency found only rice, asparagus and spruce, an ornamental plant commonly used for Christmas decorations.

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Once again "conventional medical wisdom" is shown to be wrong. My big question - why has it taken so long to find out what is NORMAL for women?  From NY Times:

Up to 14 Years of Hot Flashes Found in Menopause Study

Conventional wisdom has it that hot flashes, which afflict up to 80 percent of middle-aged women, usually persist for just a few years. But hot flashes can continue for as long as 14 years, and the earlier they begin the longer a woman is likely to suffer, a study published on Monday in JAMA Internal Medicine found.

In a racially, ethnically and geographically diverse group of 1,449 women with frequent hot flashes or night sweats — the largest study to date — the median length of time women endured symptoms was 7.4 years. So while half of the women were affected for less than that time, half had symptoms longer — some for 14 years, researchers reported.

Over all, black and Hispanic women experienced hot flashes for significantly longer periods than white or Asian women. And in a particularly unfair hormonal twist, the researchers found that the earlier hot flashes started, the longer they were likely to continue. Among women who got hot flashes before they stopped menstruating, the hot flashes were likely to continue for years after menopause, longer than for women whose symptoms began only when their periods had stopped.

In this study, only a fifth of cases started after menopause. One in eight women began getting hot flashes while still having regular periods. For two-thirds of women, they began in perimenopause, when periods play hide and seek but have not completely disappeared.

In numerical terms, women who started getting hot flashes when they were still having regular periods or were in early perimenopause experienced symptoms for a median of 11.8 years. About nine of those years occurred after menopause, nearly three times the median of 3.4 years for women whose hot flashes did not start until their periods stopped. Hot flashes, which can seize women many times a day and night — slathering them in sweat, flushing their faces — are linked to drops in estrogen and appear to be regulated by the hypothalamus in the brain.

Researchers found significant differences between ethnic groups. African-Americans reported the longest-lasting symptoms, continuing for a median of 10.1 years — twice the median duration of Asian women’s symptoms. The median for Hispanic women was 8.9 years; for non-Hispanic whites, 6.5 years. Reasons for ethnic differences are unclear. “It could be genetic, diet, reproductive factors, how many children women have,” Dr. Avis said.The study also found that women with longer-lasting symptoms tended to have less education, greater perceived stress, and more depression and anxiety.

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Some weekly strenuous activity is best for women's health. From Science Daily:

Women active a few times weekly have lower risk of heart disease, stroke and blood clots

Middle-aged women physically active a few times per week have lower risks of heart disease, stroke and blood clots than inactive women. More frequent physical activity does not appear to lower the risks further, research shows.

In the study: - Women who performed strenuous physical activity -- enough to cause sweating or a faster heart beat -- two to three times per week were about 20 percent less likely to develop heart disease, strokes or blood clots compared to participants who reported little or no activity. - Among active women, there was little evidence of further risk reductions with more frequent activity. - Physical activities associated with reduced risk included walking, gardening, and cycling.

Participants included 1.1 million women in the United Kingdom with no history of cancer, heart disease, stroke, blood clots, or diabetes who joined the Million Women study in 1996-2001. Their average age when they joined the study was 56. The women reported their level of physical activity at the beginning of the study and three years later. Researchers then examined hospital admissions and deaths in relation to participants' responses. Follow-up was, on average, nine years.

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Nice summary of cancer prevention advice. What it boils down to is that there is no magic bullet for cancer prevention (maybe the closest thing is to NOT smoke), but it's a lot of little things adding up (your lifestyle) that lowers the risk of cancer. From The Washington Post:

Looking for that fruit or vegetable that might prevent cancer?

Blueberries. Green tea. Tomatoes. And, oh, that cruciferous cauliflower. All make the lists of super foods that might help prevent cancer. Then there are the foods such as smoked meat and fried foods that supposedly might cause cancer. Such information is standard fare for TV doctors and Web sites, but most of us don’t know how to judge such claims. What sounds authoritative may not be. Only about half of the recommendations on two internationally syndicated TV medical talk shows were supported by scientific evidence, according to a recent study in the journal BMJ.

Of course, the blueberries we eat today are good for us. But nutrition’s role in cancer prevention is much more complex than a single dietary component: Evidence has mounted, for example, that lifestyle — diet, weight control and exercise — is vital in helping reduce risk. For now, experts endorse general dietary advice that is healthful for a variety of chronic diseases and conditions, rather than reductionist thinking that focuses on single foods or nutrients.

When you hear that a certain food helps prevent cancer, ask: Which cancer? “Cancer is multiple diseases,” said Marian Neuhouser, a nutritional epidemiologist at the Fred Hutchinson Cancer Research Center in Seattle. Whereas cardiovascular disease might be broken down into several types, including myocardial infarction, stroke and peripheral vascular disease, she said, “for cancer, it’s really over 100 different diseases.” “Cancer is a very complex, very challenging disease to study whether you’re looking at it on the cell level or the clinical level or the epidemiologic and preventive level,” Willett said.

Researchers caution about overreacting to a single study. New findings come out every week, but “we never take any one study to be the answer to anything,” said Nancy Potischman, a nutritional epidemiologist at the National Cancer Institute. Only if the same results come up in multiple studies across multiple populations, “then you might think that, yes, this food might be important,” she said.

Tobacco use remains the leading preventable cause of cancer incidence and death worldwide. After tobacco, the lifestyle trio of diet, weight control and exercise may be linked to one-third to two-thirds of cancers. “They’re inseparable,” Neuhouser said. “You can have a great diet and you can have a healthy weight, but if you’re extremely sedentary then there’s a risk.”And there’s a strong link between excess weight and several kinds of cancer, including the esophagus, breast (after menopause), endometrium, colon and rectum, kidney, pancreas, thyroid, gallbladder, according to the NCI. 

Evidence mounts about how lifestyle may affect risk of cancer. In the largest study of its kind, nearly half a million Americans were evaluated for adherence to American Cancer Society cancer prevention guidelines that include smoking avoidance; a healthful, consistent weight; physical activity; limiting alcohol; and a diet emphasizing plants.

Those who followed the guidelines most closely had lowered risk of developing cancer (10 percent for men, 19 percent for women) and dying from cancer (25 percent for men, 24 percent for women) compared with those whose habits were least in line with the guidelines. Most striking was the reduction of overall risk of dying: 26 percent for men, 33 percent for women during the 14-year study period.

Fourteen types of cancer seemed affected by lifestyle behavior, most particularly gallbladder, endometrial, liver and colorectal. For men and women, a healthful weight and physical activity were the top factors in reduced deaths overall. Albert Einstein College of Medicine Researchers published this analysis online in January in the American Journal of Clinical Nutrition, based on data from a National Institutes of Health/AARP study.

Another approach to cancer and nutrition considers dietary patterns. “What we eat on any one day is not going to change our cancer risk, but it’s the pattern over the long term.” Neuhouser said. Several diets that emphasized fruit, vegetables, whole grains and plants or plant-based proteins were analyzed against information collected over more than 12 years from nearly 64,000 post-menopausal women in the Women’s Health Initiative Observational Study. Consuming a high-quality diet was associated with lower death rates from chronic diseases including cancer, as reported last year in the American Journal of Epidemiology.

The bacteria, viruses and other organisms that live in and on humans seem to play a bigger role in health and disease than was previously understood, Freudenheim said. How the countless microbes in such areas as the gut and the mouth might contribute to or prevent cancers is one of the open questions in the new area of study of the microbiome, which refers to the many organisms in the body, 10 percent of which are human and 90 percent nonhuman.

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The researcher who led the study pointed out that millions of people live with and die from cardiovascular disease and that : "Many of these deaths may be prevented by the right lifestyle, including diet." Eating oily fish appears to be part of a healthy lifestyle. From Medical Xpress:

Consuming oily fish could repair damaged blood vessels

Eating oily fish may not only keep your heart healthy but it could actually help to fix damaged blood vessels faster, reducing your risk of cardiovascular disease, University of Reading scientists have found. It is well known that these high in omega-3 fatty acid foods can improve the elasticity of blood vessels and potentially protect against heart disease.

However the reasons for these positive effects are less clear. This study tested two new emerging markers of cardiovascular disease that are of particular interest to researchers in the quest for answers.

The first was endothelial progenitor cells (EPCs), stem cells made in the bone marrow that repair the linings of blood vessels when they become damaged. Previous studies associate a higher number of EPCs with a lower risk of heart disease. Over a period of eight weeks the researchers introduced small amounts (3 g per day) of fish oils to a volunteer group of people with mild risk of cardiovascular risk of a mixed age range. At the end of the eight weeks this study group increased their EPCs numbers by up to 15% compared to a control group.

The second marker, endothelial microparticles (EMPs), are tiny circular vesicles which are shed when the lining of blood vessels is damaged. High numbers of these indicates a high degree of blood vessel damage and are associated with higher risk of heart disease. At the end of the trial, the group consuming the oily fish decreased EMPs by 20% compared to the control group.

"Fish oil is known to increase the release of nitric oxide from the lining of the blood vessel wall which causes relaxation of the vessel and increases blood flow. Our study shows that fish oils could be better for our heart in more ways than previously thought, decreasing damage to the lining of blood vessels and by increasing the numbers of cells which repair those linings.

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Another study that links following the Mediterranean diet with a beneficial health effect - this time a lower risk of ischemic stroke. Unfortunately, it did not seem to lower the risk of hemorrhagic stroke.

The findings were presented at the American Stroke Association's annual meeting. From Medical Xpress:

Mediterranean diet may lower stroke risk, study finds

A Mediterranean diet may reduce your risk of one type of stroke, new research suggests. People who most closely followed the Mediterranean diet were less likely to suffer an ischemic stroke—caused by a blood clot—compared to people with the lowest adherence to the diet, the study found.

A Mediterranean diet includes plenty of fruits and vegetables, whole grains, legumes, nuts, fish, poultry and olive oil. There is limited consumption of red meat, sweets and saturated fats such as those in meat, butter and full-fat dairy products, according to the researchers.

Sherzai's team analyzed data from more than 104,000 teachers in California, averaging 52 years of age, who are taking part in a long-term study. The participants, 90 percent of who were white, were divided into five groups based on how well they followed a Mediterranean diet.

While closely following a Mediterranean diet was associated with a reduced risk of a stroke caused by a blood clot, the healthy eating plan had no effect on a person's odds for a bleeding (hemorrhagic) stroke, according to the study.

According to the researchers, prior research has shown that people who follow a Mediterranean diet have a lower risk of heart disease, mental decline and death, but there is little information about how the diet affects stroke risk.Wright noted that the study was especially rigorous, since the authors accounted for "other factors that would reduce stroke risks, such as exercise, total caloric intake,body mass index, smoking and menopausal/hormonal status."

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Image result for dark chocolate Now this is shocking news for chocolate lovers - that it may be contaminated with lead and cadmium! Maybe it's not so bad for those who rarely eat chocolate, but it's not good for those who really love their chocolate and eat a lot. The group As You Sow did independent laboratory testing of 42 chocolate products for lead and cadmium and found that 26 of the chocolate products (~62%) contained lead and/or cadmium at levels in which one serving exceeds theCalifornia safe harbor level for reproductive harm.From The Washington Post:

How much lead is in your chocolate?

If you (like me) have been happily snarfing down chocolate in recent years, secure in the knowledge that those flavonols were at least doing good things for your heart, today is not your day. Just in time for Valentine's Day, a California consumer health watchdog group filed legal notices Wednesday demanding that many of the big chocolate companies post warnings on their packages that show their products contain high levels of lead and cadmium.

As You Sow, an Oakland nonprofit, says single servings of  26 products it tested (three times) contain more of the two harmful heavy metals than allowed under the Golden State's Proposition 65 toxic chemical warning law. Here is the list, which includes many of the big name producers of my favorite food. Try not to weep openly at work.

"We are getting [lead and cadmium] from multiple sources," Eleanne Van Vliet, director of toxic chemicals research for As You Sow, said in an interview. "The problem with those toxic heavy metals is they accumulate in the body. It’s terrible for adults, but especially for children." Overexposure to lead, of course, can cause all kinds of health problems,including lowering children's IQ. Cadmium is a carcinogen and can cause kidney and bone damage.

Now before you ask the boss to remove all the vending machines, let's be clear that the chocolate companies, and the association that represents them, are having none of this. They say there are, at worst, trace amounts of lead and cadmium in chocolate from natural sources and that regulators have rejected this argument before....Van Vliet insists that As You Sow is not talking about tiny amounts; rather, she says, if you think about the amount of chocolate the average person consumes each year, these concentrations are worrisome.If we could get them all in a room, both sides would probably agree on one thing: We do eat a lot of chocolate. 

.However, that prompted researchers at the University of California Santa Cruz to look into the amount of lead (but not cadmium) in chocolate, and the results were somewhat sobering. Their study, published in 2005 in the journal Environmental Health Perspectives, concluded that the lead in chocolate was not from naturally occurring sources, a stance that one of the researchers, Russ Flegal, reiterated when I called him.

"The average lead concentration of cocoa beans was ≤ 0.5 ng/g, which is one of the lowest reported values for a natural food," they wrote. "In contrast, lead concentrations of manufactured cocoa and chocolate products were as high as 230 and 70 ng/g, respectively, which are consistent with market-basket surveys that have repeatedly listed lead concentrations in chocolate products among the highest reported for all foods. One source of contamination of the finished products is tentatively attributed to atmospheric emissions of leaded gasoline, which is still being used in Nigeria."

Van Vliet says she doesn't know where the metals come from, only that they may enter the chocolate somewhere in the manufacturing process -- which Flegal said is also possible -- and are at unsafe levels in the chocolate we eat.

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Another positive thing we can do for our brains - meditation.From Science Daily:

Forever young: Meditation might slow the age-related loss of gray matter in the brain

Since 1970, life expectancy around the world has risen dramatically, with people living more than 10 years longer. That's the good news.The bad news is that starting when people are in their mid-to-late-20s, the brain begins to wither -- its volume and weight begin to decrease. As this occurs, the brain can begin to lose some of its functional abilities.

Building on their earlier work that suggested people who meditate have less age-related atrophy in the brain's white matter, a new study by UCLA researchers found that meditation appeared to help preserve the brain's gray matter, the tissue that contains neurons.

The scientists looked specifically at the association between age and gray matter. They compared 50 people who had mediated for years and 50 who didn't. People in both groups showed a loss of gray matter as they aged. But the researchers found among those who meditated, the volume of gray matter did not decline as much as it did among those who didn't.

Dr. Florian Kurth, a co-author of the study and postdoctoral fellow at the UCLA Brain Mapping Center, said the researchers were surprised by the magnitude of the difference."We expected rather small and distinct effects located in some of the regions that had previously been associated with meditating," he said. "Instead, what we actually observed was a widespread effect of meditation that encompassed regions throughout the entire brain."

As baby boomers have aged and the elderly population has grown, the incidence of cognitive decline and dementia has increased substantially as the brain ages.

Each group in the study was made up of 28 men and 22 women ranging in age from 24 to 77. Those who meditated had been doing so for four to 46 years, with an average of 20 years.

The participants' brains were scanned using high-resolution magnetic resonance imaging. Although the researchers found a negative correlation between gray matter and age in both groups of people -- suggesting a loss of brain tissue with increasing age -- they also found that large parts of the gray matter in the brains of those who meditated seemed to be better preserved, Kurth said.

The researchers cautioned that they cannot draw a direct, causal connection between meditation and preserving gray matter in the brain. Too many other factors may come into play, including lifestyle choices, personality traits, and genetic brain differences.