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Published on Leave a comment on Another Harmful Pesticide In Our Foods

It turns out that another nasty pesticide is found in almost all of us, which we get from the foods we eat. This is the pesticide chlormequat, which is known to have harmful health effects. The use of chlormequat is on the rise in North America and Europe, where it is applied to non-organic grain crops as a plant growth regulator.

A recent study found that the percentage of persons with detectable chlormequat in their urine, as well as the levels (concentrations) of chlormequat, have been increasing yearly since 2017 (start of the study), but with a significant increase in 2023. It was found in the urine of 90% of the people tested in 2023.

This is concerning because studies find that it can reduce fertility and harm the developing fetus - even at doses lower than what regulatory agencies view as "allowable daily intake levels". Unfortunately, the CDC does not do biomonitoring of chlormequat in humans - thus it is an under the radar pesticide (found in humans, but no one is officially monitoring it).

Currently it is only allowed on ornamental plants in the US, but in 2023 the EPA proposed allowing the use of chlormequat on barley, oats, triticale, and wheat grown in the US. It is already allowed on imported grain crops from Canada and Europe. One study found it in Quaker oats and oat products, and Cheerios.

In 2020 the US EPA also raised "allowable levels" of chlormequat in food (from 10 ppm to 30 ppm), which is reflected in the study results - 90% of people tested in 2023 had detectable levels of the pesticide in their urine, and in greater amounts (concentrations) than in prior years. Once again the EPA is "looking out for us" - NOT!

Bottom line: Eat as many organic foods as possible, including oats, barley, and wheat. This pesticide is not allowed to be used on organic crops. Changing to an organic diet quickly lowers chlormequat levels in the body.

From Phys.org: New study finds little-known toxic crop chemical in four out of five people tested

A new Environmental Working Group study has found chlormequat, a little-known pesticide, in four out of five people tested. Because the chemical is linked to reproductive and developmental problems in animal studies, the findings suggest the potential for similar harm to humans. ...continue reading "Another Harmful Pesticide In Our Foods"

Published on Leave a comment on Pregnant Women Ingest Forever Chemicals In Ultra-Processed and Fast Foods

Chemicals known as "forever chemicals" or PFAS have been in the news a lot recently. This is because PFAS (per- and polyfluoroalkyl substances) are in so many products that we all use, yet research is showing more and more health harms from them. Including to pregnant women and developing babies.

A recent study found that pregnant women who ate more ultra-processed  or fast foods had higher levels of a type of forever chemicals (PFAS) called phthalates in their bodies. The food wrappers and packaging of ultra-processed and fast food, and even the gloves worn by food handlers, are a source of the harmful chemicals.

The chemicals migrate from the packaging or wrapping into the food, which is then ingested by the person. They then get into the pregnant woman's bloodstream, and eventually the placenta and fetus. They are endocrine (hormone) disruptors. Studies find that pregnant women with higher levels of phthalates have an increased risk of preterm birth, babies with low birth weight, and other problems (e.g., autism spectrum disorder).

The researchers found that diets high in vegetables, fruits, yogurt, fish, and nuts during pregnancy were associated with lower phthalate levels (measured in the urine of the pregnant women). Ultra-processed foods were between 9.8 to 59.% of the pregnant women's diets, with the average being 38.6%.

Unfortunately, unprocessed and minimally processed foods are more expensive than ultra-processed foods. So it wasn't surprising that socioeconomic levels (including income levels) made a difference - the lower the household income, the greater the average ultra-processed food intake.

Bottom line: Try to eat less fast food and pre-made packaged food. Read labels and avoid foods with ingredients that are not found normally in a home kitchen, but are chemicals (e.g., soy lecithin, carrageenan, high-fructose corn syrup, colors). We can't totally avoid all PFAS, but we can lower our exposure to them.

From Medical Xpress: Study: Pregnant women should avoid ultraprocessed, fast foods

If you're pregnant, you may want to think twice before making a hamburger run or reaching for a prepackaged pastry, according to research published last month in the journal Environmental International. ...continue reading "Pregnant Women Ingest Forever Chemicals In Ultra-Processed and Fast Foods"

Published on Leave a comment on The Five Regions of the Small Intestine
Small intestine Credit: Wikipedia

A new study highlights the importance of eating a variety of foods for good health. Researchers found that humans have 5 distinct regions in the small intestine, and each region absorbs different nutrients and has different cellular functions. And each zone responds to changes in the diet.

The researchers said that this helps understand how the small intestine successfully regenerates over the life span, as well as clues as to the development of some intestinal diseases. They also discovered that there are 3 regions in the small intestine that are each home to distinct intestinal stem cell types.

Bottom line: Be good to your intestines (and in doing so, promote good health) by eating a variety of real foods. That means a diet rich in whole grains, fruits, vegetables, seeds, nuts, legumes (beans). Try to eat as many organic foods as possible (non-organic foods contain pesticide residues that can disrupt gut microbiome). Try to avoid ultra-processed foods as much as possible.

From Medical Xpress: Scientists gain new insights into how small intestine works

However, the organ may finally be ready for an update: U.S. researchers say the small intestine is actually comprised of five distinct segments, each being responsible for the absorption of various nutrients. ...continue reading "The Five Regions of the Small Intestine"

Published on Leave a comment on Hurricanes Are Getting Stronger

It truly is a warming world. Scientists normally label hurricanes according to their strength from Category 1 to Category 5 (wind speeds 158 mph or greater). Some climate scientists are now proposing adding a Category 6 due to the increased strength of recent hurricanes.

The new Category 6 would be storms with wind speeds greater than 192 mph. When the researchers examined wind speeds from past storms, they found 5 storms that would have been reclassified as Category 6. And they all occurred in the past decade.

The researchers expect that as the world warms, the number of Category 6 storms will increase. Stronger storms = more destruction. Yikes!

By the way, hurricanes, tropical storms, and typhoons are essentially the same kind of storm. They are just called different names in different parts of the world.

From Science Daily: In a warming world, climate scientists consider category 6 hurricanes

For more than 50 years, the National Hurricane Center has used the Saffir-Simpson Windscale to communicate the risk of property damage; it labels a hurricane on a scale from Category 1 (wind speeds between 74 -- 95 mph) to Category 5 (wind speeds of 158 mph or greater). ...continue reading "Hurricanes Are Getting Stronger"

Published on Leave a comment on Cigarette Smoke and Bladder Cancer In Dogs

It has long been known that dogs get cancers, from similar chemical exposures as humans (e.g., lymphoma from exposure to weed-killer 2,4-D on lawns). A recent study found that Scottish terriers exposed to cigarette smoke develop bladder cancer about 6 times more than terriers not exposed to cigarette smoke.

Dogs can be viewed as "sentinel species" or early warning systems for harmful chemical exposures. This is because they show risks or dangers due to chemical exposures in the environment earlier than humans. They live alongside humans and so are exposed to the same things as humans.

By the way, smoking is also considered a major risk factor in human urinary bladder cancers.

From Futurity (site that publishes research news from universities): CIGARETTE SMOKE MAY SPIKE DOGS’ BLADDER CANCER RISK

By assessing individual dogs and studying their medical history, scientists are beginning to untangle the question of who gets cancer and why, and how best to detect, treat, and prevent it. ...continue reading "Cigarette Smoke and Bladder Cancer In Dogs"

Published on Leave a comment on Improve Fitness To Lower Risk of Prostate Cancer

A recent large Swedish study found that men who increased their cardiorespiratory fitness had a  significantly lower prostate cancer risk (when compared to men whose cardiorespiratory fitness stayed the same or declined) .

Men who increased their fitness by more than 3% over the course of a year had a 35% lower risk of prostate cancer during the 7 year follow-up. Cardiorespiratory fitness was measured two times (baseline and a year later) by peddling on a stationary cycle and measuring absolute and relative VO2 max - the amount (volume) of oxygen the body uses while exercising as hard as possible.

By the way, other studies also find that cardiorespiratory fitness is associated with the risk of some cancers, as well as dying from certain cancer types. This study did not find an increase in cancer deaths, but it also only followed the men 7 years.

Bottom line: Increase your activity levels! Walking, hiking, bicycling gardening, sports, exercises - it all counts. You can do it!

From Medical Xpress: Increase in annual cardiorespiratory fitness by more than 3% linked to 35% lower prostate cancer risk

An increase in annual cardiorespiratory fitness by 3% or more is linked to a 35% lower risk of developing, although not dying from, prostate cancer, suggests research published online in the British Journal of Sports Medicine. ...continue reading "Improve Fitness To Lower Risk of Prostate Cancer"

Published on Leave a comment on EPA Finally Proposing Some Forever Chemicals As Hazardous
Waterproof jacket From Wikipedia

Finally.... the EPA is proposing that 9 PFAS chemicals called "forever chemicals" be labelled as "hazardous to human health" or "hazardous constituents". This means that the chemicals are toxic or cause cancer, genetic mutations, or malformations of an embryo (developing baby). There actually are thousands of PFAS chemicals, but the FDA is only focusing on 9 of them.

PFAS (per- and polyfluoroalkyl substances) are called forever chemicals because they break down very slowly and they tend to accumulate, both in the environment and in humans. They are endocrine disruptors (disrupt hormones).

In humans and animals these harmful chemicals cause numerous health effects, including cancer, reproductive harm (e.g., poorer semen quality), birth defects, lowered sex and growth hormones in children, thyroid disease, immune effects, and liver and kidney damage.

Nonstick pan Credit: Wikipedia

Almost all of us have PFAS in our bodies (at varying levels). It's very hard to avoid them totally, but you should try to minimize exposure. Unfortunately, these chemicals are in all sorts of consumer products that we are exposed to frequently or daily. For example: non-stick cookware, firefighting foam, synthetic turf, cosmetics, and materials that protect against grease, oil, and water (e.g., stain-resistant carpeting and fabrics, food packaging, and water-repellent clothing).

What can you do? If possible, avoid products that are water and stain proof or leak-proof, especially if children will be using the product. (For ex., can look for physical barriers instead of a chemical coating). Don't use nonstick cookware. PFAS don't have to be mentioned on labels, so it's buyer beware.

Excerpts from NPR: The EPA is proposing that 'forever chemicals' be considered hazardous substances

The Environmental Protection Agency is proposing that nine PFAS, also known as "forever chemicals," be categorized as hazardous to human health.

The EPA signed a proposal Wednesday that would deem the chemicals "hazardous constituents" under the Resource Conservation and Recovery Act. ...continue reading "EPA Finally Proposing Some Forever Chemicals As Hazardous"

Published on Leave a comment on How to Identify An Ultra-Processed Food

There is much concern with the amount of highly or ultra-processed foods the typical American eats - over 50% of the calories eaten daily! Ultra-processed foods are linked to all sorts of health issues (e.g., diabetes, heart disease). One reason is because these foods are not good for the gut microbiome - they feed microbes linked to poor health and not the microbes linked to good health.

So how does one know if a food is ultra-processed? An easy way is to look at the ingredients list on the package or container and look for one or more ingredients not normally found in our kitchens at home. Instead, these ingredients will have chemical sounding names.

What ingredients indicate a food is ultra-processed? Some examples indicating a food is ultra-processed: soy lecithin, carrageenan, high-fructose corn syrup,  hydrogenated oils, interesterified oils, hydrolysed proteins, invert sugar, dextrose, lactose, gluten, whey protein, nitrates, flavors, colors, titanium dioxide, caramel color, and emulsifiers. The list goes on and on. Even the innocent sounding "natural flavors" is a laboratory concoction.

These ingredients have typically been added to extend shelf-life or manipulate the taste, flavor, or appearance. Ultra-processed foods are "formulations of ingredients" that result from a series of industrial processes (thus "ultra-processed"). Researchers of the following article say that "ultra-processed foods are not real food" due to all the modifications and alterations.

Note that ultra-processed foods can be on the grocery shelf right next to similar foods with all natural ingredients. Examples are breads, cereals, and maple syrup (is it real maple syrup or an ultra-processed concoction?). This is why you should read ingredient lists.

Also, these foods are generally ultra-processed: soda, candy, margarines, cake mixes, hot dogs and processed meats (e.g., cold cuts), instant soups, mass-produced breads and cookies, frozen meals, fast food meals, energy bars and drinks, and protein bars.

By the way, most foods that we buy or cook at home are processed to some extent, for example pasteurization of milk, freezing or boiling foods, fermentation, seasoning foods, cooking food, or even baking bread. Using real foods to prepare (process) food is OK for our health. It's totally fine.

Foods can be unprocessed (e.g., raw fruits and vegetables), minimally processed, processed, and finally ultra-processed. The ingredients will tell you if it's just processed food (contains only normal foods or culinary ingredients - e.g., flour, sugar, salt, eggs) or whether it's ultra-processed (contains one or more chemical sounding ingredients).

These foods are NOT ultra-processed: pasteurized milk, raw fruits and vegetables, starchy roots and tubers (e.g., potatoes, yams), chilled meat and fish, plant oils (e.g., olive oil), sugar, oats, and salt.

A big problem is that ultra-processed foods are replacing unprocessed or minimally processed foods in our diet. This is also why we are getting less and less fiber in our diet, which is linked to health problems. Simple way to think about it: fiber from foods feeds beneficial gut microbes.

Excerpts from an April 2019 article in Public Health Nutrition: Ultra-processed foods: what they are and how to identify them

Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing.

...continue reading "How to Identify An Ultra-Processed Food"

Published on Leave a comment on Study Finds Multivitamins May Slow Memory Loss In Older Adults

There has been medical debate over whether taking a daily multivitamin supplement has any benefits. Well, a third large study says YES - taking a daily multivitamin slows age-related memory loss and cognitive aging in older adults (60 years and older).

The researchers estimate that a daily multivitamin slowed cognitive aging the equivalent of 2 years when compared to persons not taking a multivitamin.

From Science Daily: Third major study finds evidence that daily multivitamin supplements improve memory and slow cognitive aging in older adults

By 2060, according to the Alzheimer's Association, nearly one in four Americans will be in an age bracket at elevated risk of cognitive decline and Alzheimer's disease unless interventions can help preserve cognitive function before deficits begin. ...continue reading "Study Finds Multivitamins May Slow Memory Loss In Older Adults"