Lifeboat Foundation: Safeguarding Humanity
Toggle light / dark theme

Blog

Category: food

When pomegranates meet the artery wall: How gut-derived metabolites may stabilize atherosclerotic plaques

For years, pomegranates have enjoyed a reputation as a “heart-healthy” fruit. As a cardiovascular researcher, I have often been asked a seemingly simple question: If pomegranates are so good for us, how exactly do they work? Our recent study, published in Antioxidants, set out to answer that question—not by focusing on the fruit itself, but by following what happens after the body and, crucially, the gut microbiome gets involved.

Atherosclerosis—an inflammatory disease that underlies heart attacks and strokes—develops slowly. It begins when low-density lipoprotein (LDL) particles become trapped and oxidized in artery walls, triggering immune cell recruitment, chronic inflammation, and eventually plaque formation. Drugs such as statins are effective but not perfect; many patients continue to carry significant “residual risk.” This has driven interest in other preventative and therapeutic agents. These include nutraceuticals—bioactive food components that may potentially complement existing therapies.

Among these, pomegranate polyphenols, especially a compound called punicalagin, have stood out. But there is a catch. Punicalagin itself is poorly absorbed. What actually enters the bloodstream in meaningful amounts are urolithins: small molecules made when the gut bacteria metabolize punicalagin and its breakdown product, ellagic acid.

#Polymath

This is one of my favourite comparisons: polymathy is cognitive biodiversity.

Monoculture farming depletes soil, invites disease, collapses under pressure. One blight, one drought and the whole field dies.

Why do we accept the same fragility in how we think?

The specialist mind is similar to a monoculture. Trained to the depth in one domain and optimized for known conditions. When the paradigm breaks, it can only do what it has always done.

People who consume ultra-processed foods have worse muscle health, study suggests

Researchers found that a diet high in ultra-processed foods is associated with higher amounts of fat stored inside thigh muscles, regardless of calorie or fat intake, physical activity or sociodemographic factors in a population at risk for knee osteoarthritis. Results of the study were published in Radiology. Higher amounts of intramuscular fat in the thigh could potentially increase the risk for knee osteoarthritis.

Ultra-processed foods usually have longer shelf lives and can be highly appealing and convenient. They contain a combination of sugar, fat, salt and carbohydrates which affect the brain’s reward system, making it hard to stop eating.

These foods include breakfast cereals, margarines/spreads, packaged snacks, hot dogs, soft drinks and energy drinks, candies and desserts, frozen pizzas, ready-to-eat meals, mass-produced packaged breads and buns, which all include synthesized ingredients.

Scientists Reveal Why Bread Can Cause Weight Gain Without Overeating

New research in mice shows how eating bread can cause body weight and fat mass to increase, even though caloric intake stays at a similar level.

The research, led by a team from Osaka Metropolitan University in Japan, highlights how carbohydrates can contribute to weight gain as well as excessive fat intake – which is what dietary advice tends to focus on.

This isn’t the first time nutritionists have talked about bread and carbohydrates and their contribution to weight gain, but there hasn’t been much detailed research into the relationship – especially wheat flour – or into what might be happening at a metabolic level.

Fields as Formal Causes, with David Bentley Hart

In this conversation, Rupert Sheldrake and David Bentley Hart delve into the concept of fields in physics, discussing their nature as non-material formative causes and their historical context in scientific thought. They explore the idea that fields, such as gravitational and electromagnetic, act as top-down causes, aligning with Aristotle’s formal and final causes, and argue for a re-evaluation of these ancient concepts in modern science.

Chapter List:

00:00 — Introduction.
01:14 — Exploring Fields as Causes in Nature.
02:08 — Magnetic Fields and Formative Processes.
04:19 — Gravitational Fields and Formative Effects.
06:10 — Aristotle’s Formal and Final Causes.
07:32 — Challenges in Understanding Fields.
09:09 — Fields as Top-Down Causes.
10:34 — Morphic Fields and Formative Causation.
12:23 — Information Theory vs. Form.
14:15 — Fields and Order in Physics.
17:15 — Semantic and Syntactic Information.
18:18 — Universal Gravitational Field.
19:44 — Strong and Weak Nuclear Fields.
21:18 — History of Field Theory and Ether.
23:14 — Gilbert’s Magnetic Theory.
24:46 — Mind-like Structure in Nature.
25:39 — Combination of Top-Down and Bottom-Up Theories.
27:07 — Mechanistic Models and Their Limitations.
28:52 — Recovering Aristotelian Causality.
31:39 — Conclusion and Reflection on Fields as Modern Souls.

—
Dr Rupert Sheldrake, PhD, is a biologist and author best known for his hypothesis of morphic resonance. At Cambridge University, as a Fellow of Clare College, he was Director of Studies in biochemistry and cell biology. As the Rosenheim Research Fellow of the Royal Society, he carried out research on the development of plants and the ageing of cells, and together with Philip Rubery discovered the mechanism of polar auxin transport. In India, he was Principal Plant Physiologist at the International Crops Research Institute for the Semi-Arid Tropics, where he helped develop new cropping systems now widely used by farmers. He is the author of more than 100 papers in peer-reviewed journals and his research contributions have been widely recognized by the academic community, earning him a notable h-index for numerous citations. On ResearchGate his Research Interest Score puts him among the top 4% of scientists.

https://www.sheldrake.org

From stillage to storage: Turning bourbon byproducts into supercapacitors

The state of Kentucky produces 95% of the world’s bourbon, and all that bourbon leaves behind an enormous amount of waste grain, called stillage. Now, researchers at the University of Kentucky have developed a process to transform that stillage into electrodes. With the bourbon byproduct electrodes, they created supercapacitors that could store more nergy than similarly sized commercial devices. The researchers will present their results at the spring meeting of the American Chemical Society (ACS Spring 2026), held in Atlanta from March 22 to 26.

Turning bourbon stillage into carbon Josiel Barrios Cossio, a graduate student who will be presenting the work, first learned about the scale of American whiskey’s waste problem while working on a research traineeship to examine food, energy and water issues in Kentucky. “From the final volume of bourbon produced, you get 6 to 10 times that amount of stillage as waste,” says Barrios Cossio, “so it’s a big deal.”

This stillage is a sloppy mash that’s typically sold to farmers as livestock feed or a soil additive. But it is difficult to transport while wet, and it is expensive to dry.

Archaeological survey at Gnith reveals new details about pearl millet’s westward expansion

A study published in Azania: Archaeological Research in Africa sheds new light on the westward spread of pearl millet (Pennisetum glaucum) agriculture in prehistoric West Africa. A recent survey documented its earliest known occurrence in the Lac de Guiers basin of Northern Senegal, around AD 200, coinciding with increasing aridification, which may have driven the expansion of dryland farming communities westward.

The findings are significant as they help illuminate the westward spread of domesticated crops and mark the first time pearl millet spread beyond the Middle Senegal valley.

Hydroxyl radicals in UV-exposed water reveal surprising reaction pathway

How do radicals form in aqueous solutions when exposed to UV light? This question is important for health research and environmental protection. For example, with regard to the overfertilization of water bodies by intensive agriculture. A team at BESSY II has now developed a new method of investigating hydroxyl radicals in solution. By using a clever trick, the scientists gained surprising insights into the reaction pathway. The findings are published in the Journal of the American Chemical Society.

Hydroxyl radicals (OH·) are found everywhere, from the troposphere to the cells of the human body. There, they cause oxidative stress and accelerate the aging process. They are also increasingly present in rivers and lakes, where they are formed by the photolysis of nitrogen oxides that have entered the water from over-fertilized soils. When UV radiation from sunlight strikes nitrogen oxides, hydroxyl radicals and a range of other radicals are generated. The chemistry of these radicals is extremely difficult to characterize accurately, as they react very quickly.

A team led by Professor Alexander Föhlisch of the HZB has investigated the chemistry of hydroxyl radicals formed from nitrogen oxides in water using X-ray absorption spectroscopy at the BESSY II X-ray source.

/* */