Are Shoppers Getting Sick from Their Reusable Shopping Bags?

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It seems like shoppers can't keep up with the ever-changing warnings from studies and researchers. First, customers were told to immediately stop using plastic bags for environmental reasons and use reusable mesh bags. Some localities like Montgomery County, Maryland even charge customers for using plastic, paper, or any other old-school shopping receptacle.
The latest consumer warning, this one from an Oregon research group, suggests that reusable shopping bags can carry and pass along the dreadful and very painful stomach flu virus. It's not the first such warning. In April, a study found that only 15 percent of shoppers routinely wash their reusable shopping bags, thus creating a breeding zone for harmful bacteria.

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10 Powerful Life Lessons to Learn from the Placebo Effect

The relationship between our minds and our bodies is exceedingly complex, and often functions in ways that we simply haven’t yet found a way to understand or explain in purely scientific terms. For decades, studies on the placebo effect have shown that patients who believed they were getting a treatment responded in ways that were similar or the same to those who were actually getting a treatment, showcasing an unexpected level of power of the brain over the body.

While the placebo effect itself is a fascinating topic of study, there are a lot of very practical and perhaps even inspirational lessons that can be taken away from this phenomenon and applied to everyday life. Here are just a few that we think are especially powerful that offer insights into motivation, mindfulness, and even happiness that we can all stand to benefit from.

1. Belief is often more powerful than reality.

   When researchers study the placebo effect, they often find that those who aren’t given a particular treatment improve in many of the same ways as those that are, simply because they believe that they are being treated, not because they’re getting any real medical help. While believing things, even very strongly, doesn’t always cause them to be true, it can have a marked impact on how we see and experience the world, often much more so than things that are regarded as fact. Belief can, in many ways, be a much more powerful force than reality, coloring our perceptions, pushing us forward, and changing what we feel is possible to accomplish.
   
   
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‘Human Body Parts Store’: Lab Growing Synthetic Parts for Transplant

Synthetic windpipe that was transplanted into a patient last year. (Photo: UCL)

Last summer, the first synthetic organ– a windpipe — was grown in laboratory setting and transplanted into a patient. Now, the University College London’s (UCL) Department of Nanotechnology and Regenerative Medicine is taking on another “world first:” growth of a nose.
Warren Pole for the Daily Mail recently got a tour of the lab where he saw the nanotechnology-driven little shop of synthetic human body parts first hand. Led on the tour by Professor Alexander Seifalian, Pole describes seeing a transplant nose and ear growing in “red goo.”
Lab team member Adelola Oseni explains to Pole that while others have tried to tackle synthetic organs before, the material used doesn’t hold shape like those in the “human body parts store.“ Oseni said this nose should hold up because ”it’s an entire nose shape made out of polymer.”
Check out photos of the synthetic parts here.
Here’s more on the material and transplant technology:

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Dental filling of the future kills bacteria and regenerates tooth

The dreaded trip to the dentist to replace a worn-out filling could soon be a thing of the past, thanks to a dental breakthrough.
Scientists have used nanotechnology to create the first cavity-filling composite that kills harmful bacteria and regenerates tooth structure lost to decay.

Rather than just limiting decay with conventional fillings, the new material controls harmful bacteria, which co-exist in the natural colony of microorganisms in the mouth.

The tooth hurts: Scientists expect their new type of dental filling to last far longer than the current standard

It also works to remineralise the tooth, said study leader Professor Huakun Xu from Maryland University School of Dentistry.
He said: 'Tooth decay means that the mineral content in the tooth has been dissolved by the organic acids secreted by bacteria residing in biofilms or plaques on the tooth surface.
'These organisms convert carbohydrates to acids that decrease the minerals in the tooth structure.'

Read more: http://www.dailymail.co.uk/health/article-2139380/Dental-filling-future-kills-bacteria-regenerates-tooth.html#ixzz1u0nG82eT

How red wine prolongs life: Scientists uncover how 'miracle ingredient' boosts body’s cell energy

Scientists claim to have discovered the secret of how an ingredient in red wine could be the key to a longer life.
The ‘miracle ingredient’ resveratrol credited with anti-ageing powers, and the ability to work against cancer, heart disease and obesity, really does boost the body’s supply of cell energy, claim researchers.
But it is only ‘switched on’ in the presence of a gene called SIRT1 that is the key to longevity and energy.
Previous studies have shown the plant compound resveratrol improves the health of mice fed a high-fat diet and increases their lifespan.
But there has been controversy about whether it really does hold back the march of time, with conflicting results from some studies.
Now US scientists say they have solved the mystery and brought closer the prospect of a drug that would give the equivalent health benefits of 8,000 bottles of red wine.
They found the ingredient boosts the activity of mitochondria, the cell’s energy supplier, which is essential for longevity and overall health.
Lead researcher Professor David Sinclair of Harvard Medical School, Boston, said ‘The results were surprisingly clear.
‘Without the mitochondria-boosting gene SIRT1, resveratrol does not work.’ The latest study showed how resveratrol enhances the energy-generating activity of cells via a longevity gene called SIRT1.

But resveratrol only works when a gene called SIRT1 is present - but it's not known if all humans have it

Researchers are already looking at molecules that mimic the effect of resveratrol by targeting SIRT1. Such compounds could form the basis of future drugs that extend disease-free lifespan.
The effect of resveratrol on SIRT1 had been demonstrated in yeast, worms and flies before but never on higher animals.
The experiments involved a new strain of laboratory mouse whose SIRT1 gene can be successfully switched off.

Read more: http://www.dailymail.co.uk/health/article-2138174/How-red-wine-prolongs-life-Scientists-uncover-miracle-ingredient-boosts-body-s-cell-energy.html#ixzz1tqMJshnm

Pesticides May Cause Lower Intelligence

When pregnant women are exposed to moderate levels of a common pesticide, their children may experience lasting changes in brain structure linked to lower intelligence, a US study said Monday.

The study in the Proceedings of the National Academy of Sciences examined New York City pregnant mothers who were tested for exposure to chlorpyrifos, or CPF, which is widely used for pest control in farms and public spaces. 

The women in the study, which included 369 subjects total, took part prior to 2001 when CPF was banned from household use in the United States, though the chemical continues to be used worldwide in agriculture.

Read more: Pesticides May Cause Lower Intelligence
Important: At Risk For A Heart Attack? Find Out Now.

Gene test that could predict breast cancer years before it strikes

A genetic test could help predict breast cancer many years before it develops, scientists claim.
Their study shows the risk can double in women whose genes have been changed by exposure to environmental factors such as hormones, radiation, alcohol, smoking and pollution.

The findings could lead to a blood test that will identify those most at risk of breast cancer and other forms of the disease, the researchers say.

Breakthrough? The findings of a new study suggest that women whose genes have been altered by environmental factors carry double the risk of developing breast cancer

In the study, blood samples were taken from 1,380 women of various ages who had not developed breast cancer.

The researchers investigated whether the alteration of a single gene by a process called methylation can predict whether women are at more risk of breast cancer.

Read more: http://www.dailymail.co.uk/health/article-2137703/Gene-test-predict-breast-cancer-years-strikes.html#ixzz1tePvlN00

Garlic is 100 times more powerful than two popular antibiotics

A garlic ingredient is 100 times more powerful than two popular antibiotics at fighting one of the leading causes of food poisoning, say scientists.
The compound, diallyl sulphide, is able to pierce a protective 'biofilm' employed by the food bug that makes it hard to destroy.
Tests showed diallyl sulphide was as effective as 100 times bigger doses of the antibiotics erythromycin and ciprofloxacin.
It was also able to work in a fraction of the time taken by the drugs.
The discovery is said to open the door to new treatments for raw and processed meats, and food preparation surfaces.
'This is the first step in developing or thinking about new intervention strategies,' said researcher Dr Michael Konkel, from Washington State University in the US, who has been investigating Campylobacter for 25 years.
'Campylobacter is simply the most common bacterial cause of food-borne illness in the United States and probably the world.'
Symptoms of Campylobacter infection include diarrhoea, cramping, abdominal pain and fever.
The bacteria also trigger nearly a third of cases of a rare paralysing disorder called Guillain-Barre syndrome.
Most Campylobacter infections stem from eating raw or undercooked poultry or foods that have been cross-contaminated via dirty surfaces and utensils.
The research is published in the Journal of Antimicrobial Chemotherapy.

Campylobacter infection symptoms include diarrhoea, cramping, abdominal pain and fever

The scientists looked at diallyl sulphide's ability to kill Campylobacter bacteria when they join together to form a slimy biofilm.
This makes the bugs 1,000 times more resistant to antibiotics than free-floating bacterial cells.
The compound easily penetrated the protective film to kill the microbes by targeting a metabolic enzyme.

Read more: http://www.dailymail.co.uk/health/article-2137934/How-garlic-prevent-dicky-tummy-Ingredient-100-times-powerful-fighting-food-poisoning-antibiotics.html#ixzz1tePCUOUL

Why should we eat five a day and will an apple keep the doctor away? A food writer explores the science behind it..

Deciding what to eat is no longer a simple matter of instinct or appetite. Every choice we make about food is complicated.
Is meat good or bad for us? Why is five a day recommended for fruit and vegetables? And can diet really  cause cancer – or prevent it?
As a food writer, I am often asked these questions, and in an effort to answer them I have looked at the latest scientific research, hopefully exposing some of the myths and providing a practical guide to the things we eat.

ARE APPLES REALLY THAT GOOD FOR ME?

The phrase ‘an apple a day keeps the doctor away’ was originally a marketing slogan dreamt up by American apple growers at the start of the 20th Century. Their fruit had been made into cider, but after the drink was banned during Prohibition they tried to promote apples as being good to eat instead. So how true is that old adage?
Apples have taken a bashing lately for being full of sugar, which dentists warn causes tooth decay, but advising against them is like throwing the baby out with the bathwater. Apples are a good source of fibre. There are two types  – the first is insoluble, also referred to as roughage, which increases the bulk of stools, and in turn stimulates gut contractions and keeps the bowels moving regularly.

Cider vinegar is an important part of our diet

The second type, soluble fibre – which apples contain – dissolves in the stomach, forming a viscous gel. It helps food move along the gut too by adding bulk, but it also lowers cholesterol by binding to it in the gut. This gel slows down the rate at which sugar enters the bloodstream, keeping energy levels steady.
The Department of Health recommends that adults consume 18g of fibre per day, and a medium apple provides about 3g – similar to a bowl of brown rice. Several studies into the cholesterol-lowering properties of apples recommend eating two a day to get a beneficial dose.
By hitting the daily recommended fibre intake, we may be lowering our risk of colorectal cancer. While diets containing more than 80g of meat per day have been linked to a higher incidence of these tumours, a fibre-rich diet seems to cancel out this effect. The peel, which contains insoluble fibre, has the highest concentration of disease-fighting flavonoids and polyphenols, although this research is based on concentrated extracts rather than the whole fruit.
As for vitamins, variety matters. A single old-fashioned Ribston Pippin has more Vitamin C than a whole pound of Golden Delicious.
You can drink some of the goodness in an apple as well as eating it. Juicing doesn’t alter the vitamin content dramatically, although you do lose a lot of the fibre. Cider vinegar has long been used as a folk-medicine tonic. Science has shown that it can lower blood-sugar levels and that it helps with weight loss, probably by suppressing appetite.
A 2009 Japanese study showed drinking a 500ml drink with a tablespoonful or half-tablespoon of cider vinegar led to greater weight loss, because people ate less, and lower blood cholesterol than drinking water. Mix a splash with honey and oil to make a healthy salad dressing.

WHAT IS THE BEST  BREAKFAST?

What is the best breakfast?

Packaged cereals shout about nutritional goodness. But a recent survey by the consumer organisation Which? showed 32 out of 50 types were shockingly high in sugar. This is the type of refined sugar dentists are right to be concerned about. And, it can be argued, these cereals won’t keep us full until lunch.
Sugary breakfast cereals have a high glycaemic index (GI) score – a measure of the effects of carbohydrates in food on blood-sugar levels. It estimates how much each gram of digestible carbohydrate in a food raises blood glucose following consumption, relative to consumption of glucose. GI scores are calculated in relation to glucose, which has the highest score of 100.
The higher a GI reading, the faster the food is digested and the quicker we are hungry again. Conversely, the lower the GI, the longer we feel full and the fewer calories we consume.
This is the reason why a low GI diet is associated with healthy weight, and a lower risk of type 2 diabetes and heart disease, according to the University of Sydney’s International GI Group.
Cornflakes, which are some of the least sugary cereals, have a GI score of more than 80, which is similar to white bread. Low-GI breakfast foods include muesli (avoid added-sugar varieties) and porridge.
‘Go to work on an egg’ – another old marketing phrase – is good advice. Eggs contain protein which makes you feel fuller for longer. A poached egg on wholegrain toast is a great choice.
A full English fried breakfast contains protein and fat as well as carbohydrate – and will keep you full for a long time. However, the calories can be alarmingly high, so a regular fried breakfast will only make you put on weight. As for bread, sourdough has a higher acidity than others due to the addition of lactbacillus, which produces lactic acid, giving it a distinctive tangy taste. There is ongoing research into how this element aids absorption of nutrients such as calcium, zinc and iron better than standard bread.
A glass of freshly squeezed juice is a refreshing shot of vitamins. The British Dietetic Association recommends a small (150ml) glass. Best of all, have the fruit whole or eat some chopped up with live natural yogurt.

CAN I EAT TO AVOID HEART DISEASE AND CANCER?

No one food will kill or cure. But the good news is that a balanced, varied diet has room for fats and carbs – just choose the right kind in the right amounts. Fats help build our cells and are part of good health, but they are high in calories. Eating too many calories can lead to you becoming overweight, which raises risks of heart disease and cancer. Butter has been demonised in the past, but like other fats it delivers and contains fat-soluble vitamins such as A, D and E.

Fruit and vegetables contain vitamins, minerals, pytochemicals and fibres and are low in calories

Wholegrains are another key food. ‘They provide fibre and micronutrients such as folic acid, magnesium and Vitamin E,’ says Professor Walter Willett of Harvard Medical School, where researchers have shown how a diet rich in grains is associated with lower rates of cancer and heart disease. Oatcakes, porridge, wholegrain couscous, brown rice and quinoa are good options.
The World Cancer Research Fund recommends having no more than 500g of cooked red meat in a week due to the risk of colon cancer. A slice of roast beef is 45g, a thick piece of lamb 90g and a small steak is 100g.
Moderate wine-drinking is championed by Professor Roger Corder, at Barts and the London School of Medicine. In his book The Wine Diet, he recommends traditionally made red wines, which are high in polyphenols, especially one type, procyanadins. These seem to be particularly good for cardiovascular health by protecting against the damage to your blood vessels that causes disease. Such wines range from those from Madiran in south-west France (look for the Tannat grape) to the Douro in Portugal.
The word ‘superfood’ refers to those that are rich in phytochemicals, the micronutrients in food other than vitamins and minerals that protect your body against disease. Tomatoes, onions, garlic, cabbage and green tea are also rich in these compounds and are affordable.

HOW SHOULD I EAT MY FIVE A DAY?

Butter is also an important part of our diet

Fruit and vegetables contain vitamins, minerals, phytochemicals and fibre and they are low in calories. But only a third of adults eat their five a day, according to the Government. Five turns out to be a number created by the State Nutritionist for California in 1998. She looked at the average figure of what people ate and doubled it.
A 2011 study in the European Heart Journal showed that people who ate eight a day were 22 per cent less at risk of dying of heart disease than those who ate three a day.
It’s good to eat vegetables in abundance because they are very high in micronutrients and have less sugar than fruit. Eat as many different kinds as possible and try to ‘eat a rainbow’, as the pigments are linked to different phytochemicals.
A number of micronutrients, including Vitamin C, are best consumed raw or steamed, rather than boiled, in order to not destroy the more fragile types and lose water-soluble vitamins in cooking water.
But fat-soluble vitamins such as A, D, E and K can be more useful when cooked in a little fat. The antioxidant lypocene in tomatoes is better absorbed this way.
What To Eat, by Hattie Ellis, is published by Portobello at £14.99.

Read more: http://www.dailymail.co.uk/health/article-2136661/Why-eat-day-A-food-writer-explores-science-explains-.html#ixzz1tOfkFmLk

Radiation From Needless Medical Tests Can Give You Cancer Read more: Radiation From Needless Medical Tests Can Give You Cancer Important: At Risk For A Heart Attack? Find Out Now.

A new initiative designed to stop unnecessary medical testing will spare countless cardiac patients from being needlessly exposed to cancer-causing radiation, a top medical expert says.

Read more: Radiation From Needless Medical Tests Can Give You Cancer
Important: At Risk For A Heart Attack? Find Out Now.