The Social Review - W/C 03/06/2024
A deep dive into this weeks Hackyourhealthnow social media
Hello and welcome back to the social review.
This will form part of our free weekly newsletter in which we give you an in-depth look into the health and wellness content that we post on social media.
We’ve had a bit of a mixed bag of reels this week, plenty to cover with so little time.
And yes we know we say aluminium differently to Americans, if you can guess why let us know.
Let’s kick things off.
Monday 03/06/2024 - Avoid these fake olive oils
Around 70-80% of olive oils on the shelves at the supermarket are fake you say?
The claim that 70-80% of olive oils are "fake" is rooted in concerns about adulteration and mislabeling within the olive oil industry.
Adulteration with Cheaper Oils:
Some olive oils are mixed with cheaper oils like soybean, sunflower, or palm oil. This is done to reduce costs and increase profits while selling the product as pure olive oil.
Mislabeling of Quality:
Olive oil is often mislabeled regarding its grade. For example, oils labeled as "extra virgin" may not meet the stringent standards required for this designation. Extra virgin olive oil is supposed to be of the highest quality, with low acidity and no defects, extracted purely by mechanical means.
Use of Deodorized Oils:
Lower-quality olive oils that have defects in taste or odor are sometimes chemically deodorized to remove these flaws and then sold as higher-grade oil.
False Origin Claims:
Some olive oils are labeled as coming from specific regions (like Italy or Greece) to attract consumers who believe these areas produce superior olive oil. However, the oil might actually come from other countries with different quality standards.
Lack of Regulation and Enforcement:
Inconsistent regulations and enforcement across different countries allow for fraudulent practices to go unchecked. Even within countries, regulations might not be strict enough to prevent adulteration.
Supply Chain Complexity:
The olive oil supply chain is complex, with many intermediaries involved. This complexity can make it difficult to ensure the authenticity and quality of the final product.
How to Identify Authentic Olive Oil:
Check for Certifications:
Look for certifications from reputable organizations such as the International Olive Council (IOC) or specific regional certifications that guarantee the origin and quality.
Price and Source:
High-quality extra virgin olive oil is generally more expensive. Extremely cheap options are likely to be of lower quality or adulterated.
Taste and Smell:
Authentic extra virgin olive oil has a distinctive taste and aroma. It should taste fresh and somewhat peppery, with a fruity aroma. Bitter and pungent flavors are indicators of high-quality oil.
Label Information:
Authentic oils often provide detailed information on the label about the harvest date, the specific variety of olives used, and the production methods.
Buy from Reputable Producers:
Purchase olive oil from known and trusted producers or retailers who can provide assurance about the oil’s authenticity.
Speaker: Bobby Parish
Tuesday 04/06/2024 - High cholesterol foods benefit your hormones
You’ve probably been told all your life that cholesterol is bad, well you may have been mislead.
Dr. Andrew Huberman emphasizes the role of cholesterol as a crucial precursor for the synthesis of steroid hormones, which are vital for various bodily functions including stress response, reproductive health, and overall vitality. Cholesterol is necessary for the production of cortisol, testosterone, estrogen, and other hormones, highlighting its importance in maintaining hormonal balance and function. However, it is important to consume cholesterol in moderation and as part of a balanced diet to support overall health.
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Speaker: Dr Andrew Huberman
Wednesday 05/06/2024 - Eating this for breakfast causes brain fog
We may be preaching to the converted here but just in case you needed an explanation as to why to avoid sweet foods in the morning:
Eating sweet breakfast foods can lead to brain fog due to the rapid spike and subsequent crash in blood sugar levels, potential development of insulin resistance, inflammatory responses, negative impacts on gut health, and nutrient deficiencies. To avoid brain fog, it is advisable to choose a balanced breakfast that includes protein, healthy fats, and complex carbohydrates, which provide a steady release of energy and support overall cognitive function.
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Thursday 06/06/2024 - A healthy meal isn't all about healthy foods, check out these non-toxic kitchen swaps
Simple changes make the world of difference. Your future self with thank you.
Bagged salt > salt from a grinder:
Plastic Wear and Tear:
Over time, plastic salt grinders can degrade and release tiny plastic particles, known as microplastics, into the salt and subsequently into your food.
Health Concerns:
Ingesting microplastics has potential health risks, including hormonal disruption and other unknown long-term effects, as these tiny particles can accumulate in the body.
No Contaminants:
Bagged salt, especially high-quality brands, is less likely to be contaminated with microplastics compared to salt that passes through plastic grinders.
Natural Sources:
Some bagged salts, like sea salt and Himalayan pink salt, are harvested in ways that minimize contamination, ensuring a purer product.
Using unbleached parchment paper instead of aluminium foil:
Leaching Concerns:
Aluminum foil can leach small amounts of aluminum into food, especially when exposed to acidic or high-temperature foods. This leaching can increase with longer cooking times or higher temperatures.
Health Implications:
High levels of aluminum intake have been associated with health risks, including neurotoxicity and potential links to Alzheimer's disease, although definitive causal relationships are still under study.
Parchment paper helps retain the natural flavors and textures of food without altering them, whereas aluminum foil can sometimes affect taste or texture due to its reflective properties.
Using pans that aren’t non-stick:
PTFE (Polytetrafluoroethylene) Coating:
Non-stick pans are typically coated with a synthetic polymer called PTFE (commonly known as Teflon). When overheated (above 260°C or 500°F), PTFE coatings can release toxic fumes, including perfluorooctanoic acid (PFOA) and other harmful chemicals.
Health Effects:
Inhalation of these fumes can cause flu-like symptoms known as polymer fume fever. Long-term exposure to PFOA has been linked to potential health risks, including developmental effects, liver damage, and possibly cancer. Although modern non-stick coatings are often PFOA-free, concerns remain about the safety of the replacements used.
Non-stick pans are not suitable for high-heat cooking methods, as excessive heat can damage the coating and release toxic fumes. This limitation can restrict cooking versatility, particularly for recipes that require searing or browning at high temperatures.
Use wooden chopping boards not plastic:
Natural Defense Mechanism:
Wooden chopping boards, especially those made from hardwoods like maple or oak, possess natural antibacterial properties that can help inhibit bacterial growth.
Tannins and Phenols:
These substances naturally present in wood have been found to have antimicrobial properties, potentially reducing the risk of cross-contamination during food preparation.
Wooden boards are generally easier to clean effectively, as wood can absorb and trap bacteria, drawing it away from the surface where it can die.
Plastic boards leek microplastics into your food causing long term health damage.
Use glass containers instead of plastic:
Avoiding Chemical Leaching:
Glass containers do not leach harmful chemicals into food, unlike some plastics that may contain BPA (bisphenol A) or phthalates. These chemicals can potentially disrupt hormones and have adverse health effects.
No Retention of Odors or Stains:
Glass does not absorb flavors or odors from foods, ensuring that stored foods maintain their original taste and smell.
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Friday 07/06/2024 - 4 things that your nails can tell you about your health
Having yellow nails means you likely have a fungal infection:
Yellow nails are often a sign of a fungal infection due to the growth and activity of fungi in the nail bed and plate, leading to discoloration, thickening, and other changes.
White spots on your nails are caused by nutrient deficiency
White spots on nails, or leukonychia, can be caused by deficiencies in essential nutrients such as zinc, calcium, protein, vitamins (especially B6, B12, D, and biotin), iron, and magnesium. These deficiencies disrupt the normal formation and health of the nail matrix, leading to the development of white spots.
Cracked and brittle nails are caused by keratin deficiency
Cracked and brittle nails can result from a keratin deficiency, which may be caused by inadequate protein intake, specific nutrient deficiencies, or genetic factors. Keratin is crucial for maintaining the structural integrity and strength of nails, and its deficiency leads to weakened, brittle nails that are prone to cracking and splitting. Addressing this issue involves improving diet, ensuring proper hydration, and protecting nails from damage.
Slow nail growth is caused by a biotin deficiency
Slow nail growth can result from a biotin deficiency due to biotin's critical role in keratin production, energy metabolism, and cell proliferation. Biotin supports the health and strength of nails, and without adequate levels, nails can become weak, brittle, and grow more slowly. Ensuring sufficient biotin intake through diet or supplements can help promote healthier and faster-growing nails.
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-Hackyourhealthnow