|Throughout the past 30 years, scientists have been extensively researching organisms that have the ability to produce the ferromagnetic mineral magnetite. Magnetite is a black mineral form of iron oxide that crystallizes in the cubic or isometric system, namely all crystals which have their crystallographic axes of equal length at 90 degrees to each other. It is a mixed Iron (II) Iron (III) oxide, Fe3O4, and is Continue reading|
Just a few months after a now-famous Italian study found that Monsanto’s NK603 genetically-modified (GM) corn causes serious organ damage and tumors in mammals, a report issued by the European Food Safety Authority (EFSA) has uncovered that most GMOs in commercial use today contain a hidden viral gene that appears to be unsafe for human consumption. Continue reading
Another member of the labiatae, or mint, family, thyme is an herb native to the Mediterranean basin and comes in many varieties. There is only one plant, thymus vulgaris, but the composition of the oil distilled from the plant shows variations in chemical components based on the location or region the plant grows in, despite being botanically identical. The microbial power of thyme is so powerful that some oils are safe to use in all situations, and some are not. Thymus vularis ct. linalol is the best oil for beginners to use and it is the safest to use on the skin, in baths, and on children and the elderly. Other chemotypes (ct) such as thymus vulgaris ct. thujanol, thymus vulgaris ct. thymol, Continue reading
The picture shows two 9-month-old mice from the study. The one on the right received the drug to eliminate senescent cells (from the NYT, 2 November, 2011, taken by Jan van Deursen).
Never mind living to 120; what we want is to live healthy to whatever age biology allotted us. Age is the major risk factor for most cancers and for chronic diseases like arthritis. Why is it? Evolutionary biologists tell us that this is nature’s way of clearing us off the stage, so as not to compete with the young for resources. Maybe. I find this theory a bit unsatisfying, if for no other reason than the fact that lower species, Continue reading
Scientists have discovered how living organisms – including humans – avoid poisoning from carbon monoxide generated by natural cell processes.
Carbon monoxide is a toxic gas that can prove fatal at high concentrations; the gas is most commonly associated with faulty domestic heating systems and car fumes, and is often referred to as ‘the silent killer’.
But carbon monoxide – chemical symbol CO – is also produced within our bodies through the normal activity of cells. Scientists have long wondered how organisms manage to control this internal carbon monoxide production so that it does no harm.
University of Manchester researchers, working with colleagues at the University of Liverpool and Eastern Oregon University, have now identified the mechanism whereby cells protect themselves from the toxic effects of the gas at these lower concentrations.
Carbon monoxide molecules should Continue reading
Since olden times MUMIO has been known to enhance regenerative processes in different organs and tissues and was used as an anti-inflammatory and antitoxic agent, as well as for general health improvement.
The word MUMIO (sometimes spelled “MUMIO”) comes from the Greek word “mumia”, meaning a preserved body. It is a natural substance found mainly in high virgin mountains (2,000 – 5,000 meters) of Asian parts of Russia and neighboring areas (Kazakhstan, Kyrgyzstan) as a resinous deposit in rock crevices.
MUMIO is a versatile, naturally occurring biological regulator, possessing a wide spectrum Continue reading
Food poisoning is an illness caused by eating foods that have harmful organisms in them. These harmful germs can include bacteria, parasites, and viruses. They are mostly found in raw meat, chicken, fish, and eggs, but they can spread to any type of food. They can also grow on food that is left out on counters or outdoors or is stored too long before you eat it. Sometimes food poisoning happens when people do not wash their hands before they touch food.
Most of the time, food poisoning is mild and goes away after a few days. All you can do is wait for your body to get rid of the germ that is causing the illness. But some types of food poisoning may be more serious, and you may need to see a doctor.
What are the symptoms?
The first symptom of food poisoning is usually diarrhea. You may also feel sick to your stomach, vomit, or have stomach cramps. How you feel when you have food poisoning mostly depends on how healthy you are and what germ is making you sick.
If you vomit or have diarrhea a lot, you can get dehydrated. Dehydration means that your body has lost too much fluid. Watch for signs of dehydration, which include having a dry mouth, feeling lightheaded, and passing only a little dark urine. Children and the elderly can get dehydrated very quickly and should be watched closely. Pregnant women should always call a doctor if they think they may have food poisoning.
How do harmful germs get into food?
Germs can get into food when:
- Meat is processed. It is normal to find bacteria in the intestines of healthy animals that we use for food. Sometimes the bacteria get mixed up with the parts of those animals that we eat.
- The food is watered or washed. If the water used to irrigate or wash fresh fruits and vegetables has germs from animal manure or human sewage in it, those germs can get on the fruits and vegetables.
- The food is prepared. When someone who has germs on his or her hands touches the food, or if the food touches other food that has germs on it, the germs can spread. For example, if you use the same cutting board for chopping vegetables and preparing raw meat, germs from the raw meat can get on the vegetables.
How will you know if you have food poisoning?
Because most food poisoning is mild and goes away after a few days, most people do not go to the doctor. You can usually assume that you have food poisoning if other people who ate the same food also got sick.
If you think you have food poisoning, call your local health department to report it. This could help keep others from getting sick.
Call your doctor if you think you may have a serious illness. If your diarrhea or vomiting is very bad or if you do not start to get better after a few days, you may need to see your doctor.
If you do go to the doctor, he or she will ask you about your symptoms (diarrhea, feeling sick to your stomach, or throwing up), ask about your health in general, and do a physical exam. Your doctor will ask about where you have been eating and whether anyone who ate the same foods is also sick. Sometimes the doctor will take stool or blood samples and have them tested.
How is it treated?
In most cases, food poisoning goes away on its own in 2 to 3 days. All you need to do is rest and get plenty of fluids to prevent dehydration. Drink a cup of water or rehydration drink (such as Lytren, Pedialyte, or Rehydralyte) each time you have a large, loose stool. You can also use a sports drink, such as Gatorade. Soda and fruit juices have too much sugar and should not be used to rehydrate. Doctors recommend trying to eat normally as soon as possible. When you can eat without vomiting, try to eat the kind of foods you usually do. But try to stay away from foods that are high in fat or sugar.
Antibiotics are usually not used to treat food poisoning. Medicines that stop diarrhea (antidiarrheals) can be helpful, but they should not be given to infants or young children.
If you think you are severely dehydrated, you may need to go to the hospital. And in some severe cases, such as for botulism or E. coli infection, you may need medical care right away.
How can you prevent food poisoning?
You can prevent most cases of food poisoning with these simple steps:
- Clean. Wash your hands often and always before you touch food. Keep your knives, cutting boards, and counters clean. You can wash them with hot, soapy water, or put items in the dishwasher and use a disinfectant on your counter. Wash fresh fruits and vegetables.
- Separate. Keep germs from raw meat from getting on fruits, vegetables, and other foods. Put cooked meat on a clean platter, not back on the one that held the raw meat.
- Cook. Make sure that meat, chicken, fish, and eggs are fully cooked.
- Chill. Refrigerate leftovers right away. Don’t leave cut fruits and vegetables at room temperature for a long time.
- When in doubt, throw it out. If you are not sure if a food is safe, don’t eat it.
“Man is but a worm” was the title of a famous caricature of Darwin’s ideas in Victorian England. Now, 120 years later, a molecular analysis of mysterious marine creatures unexpectedly reveals our cousins as worms, indeed.
An international team of researchers, including a neuroscientist from the University of Florida, has produced more evidence that people have a close evolutionary connection with tiny, flatworm-like organisms scientifically known as “Acoelomorphs.”
The research in the Thursday (Feb. 10) issue of Nature offers insights into brain development and human diseases, possibly shedding light on animal models used to study development of nerve cells and complex neurodegenerative diseases such as Alzheimer’s and Parkinson’s.
“It was like looking under a rock and finding something unexpected,” said Leonid L. Moroz, Ph.D., a professor in the department of neuroscience with the UF College of Medicine. “We’ve known there were very unusual twists in the evolution of the complex brains, but this suggests the independent evolution of complex brains in our lineage versus invertebrates, for example, in lineages leading to the octopus or the honeybee.”
The latest research indicates that of the five animal phyla, the highest classification in our evolutionary neighborhood, four contain worms. But none are anatomically simpler than “acoels,” which have no brains or centralized nervous systems. Less than a few millimeters in size, acoels are little more than tiny bags of cells that breathe through their skin and digest food by surrounding it.
Comparing extensive genome-wide data, mitochondrial genes and tiny signaling nucleic acids called microRNAs, the researchers hailing from six countries determined a strong possibility that acoels and their kin are “sisters” to another peculiar type of marine worm from northern seas, called Xenoturbella.
From there, like playing “Six Degrees of Kevin Bacon,” the branches continue to humans.
“If you looked at one of these creatures you would say, ‘what is all of this excitement about a worm?'” said Richard G. Northcutt, Ph.D., a professor of neurosciences at Scripps Institution of Oceanography, who was not involved in the study. “These are tiny animals that have almost no anatomy, which presents very little for scientists to compare them with. But through genetics, if the analysis is correct – and time will tell if it is – the study has taken a very bothersome group that scientists are not sure what to do with and says it is related to vertebrates, ourselves and echinoderms (such as starfish).
“The significance of the research is it gives us a better understanding of how animals are related and, by inference, a better understanding of the history of the animals leading to humans,” Northcutt said.
Scientists used high-throughput computational tools to reconstruct deep evolutionary relationships, apparently confirming suspicions that three lineages of marine worms and vertebrates are part of a common evolutionary line called “deuterostomes,” which share a common ancestor.
“The early evolution of lineages leading to vertebrates, sea stars and acorn worms is much more complex than most people expect because it involves not just gene gain, but enormous gene loss,” said Moroz, who is affiliated with the Whitney Laboratory for Marine Bioscience and UF’s McKnight Brain Institute. “An alternative, yet unlikely, scenario would be that our common ancestor had a central nervous system, and then just lost it, still remaining a free living organism.
Understanding the complex cellular rearrangements and the origin of animal innovations, such as the brain, is critically important for understanding human development and disease, Moroz said.
“We need to be able to interpret molecular events in the medical field,” he said. “Is what’s happening in different lineages of neuronal and stem cells, for example, completely new, or is it reflecting something that is in the arrays of ancestral toolkits preserved over more than 550 million years of our evolutionary history? Working with models of human disease, you really need to be sure.”