Hormesis is a little-known term with huge implications. It refers to a fascinating phenomenon: a favorable biological reaction to low doses of chemical toxins, radiation or some other form of stress that is damaging, even fatal, in higher doses.

It was first scientifically noted by German pharmacologist Hugo Schulz in 1887, who found that disinfectants — which, in large doses, kill yeast — actually stimulate yeast growth when administered in small doses. Of course, many had observed it anecdotally, and poetically, before that. German philosopher Friedrich Nietzsche famously observed, “What does not destroy me makes me stronger,” which gets the gist, but overstates a bit — a more precise phrasing might be, “What stresses me within certain parameters makes me better adapted.”

The mechanism of hormesis appears to be overcompensation to re-establish homeostasis – which is a technical way of saying that an organism, or group of them, responds to small stresses by becoming more robust, or numerous, to adapt to a challenging environment.

The hormetic response with which most of us are familiar comes from exercise. Lifting weights, for example, does not immediately make you stronger — it actually weakens the body in the short term and releases a cascade of destructive molecules (free radicals) that can injure tissues. A 2005 study by Hungarian researchers suggested that the body responds to this situation by producing more antioxidants, initiating DNA repair and generally slowing the aging process. The result over the next few hours or days is stronger muscles and generally, a healthier, more resilient body.

To put this in an evolutionary context, the exerciser’s body is essentially saying: “This person is in an environment that requires strenuous exertion. I’ll respond to the damage the exertion causes by overcompensating via creating extra muscle tissue, making her stronger and better able to survive.”

Similarly, many substances that are universally, and quite correctly, regarded as “healthy” are, in fact, toxins. Dietary phytochemicals — the compounds that give fruits and vegetables their bright colors — are toxic chemicals that plants have evolved as a defense against fungal and insect pests. These are likely mildly toxic to human beings as well, but in the concentrations found in common foods, probably fall within the “stimulating” range. Result: lowered risk of cancers, cardiovascular disease and neurodegenerative disorders.  

Hormesis may also help to explain the conundrum of “healthy drinking.” Ethyl alcohol is indeed a toxin, with a long, sad history of causing irreversible tissue damage and death at high doses. Used responsibly, however, it has been shown in plasma samples to boost antioxidant activity. This may help explain why many studies have found modest cardiovascular benefit from moderate consumption, such as one alcoholic drink daily. However, the effect is small enough — and the risk of abstainers becoming alcoholics large enough — that I do not believe non-drinkers should start consuming alcohol in pursuit of health.

In a larger sense, hormesis may help explain why people who lead strenuous lives with plenty of moderate physical challenges may be healthier and live longer than those in more comfortable circumstances. A 2008 paper titled “Hormesis in Aging” by researchers from the Laboratory of Cellular Aging, Department of Molecular Biology, University of Aarhus in Denmark concluded that “single or multiple exposure to low doses of otherwise harmful agents, such as irradiation, food limitation, heat stress, hypergravity, reactive oxygen species and other free radicals have a variety of anti-aging and longevity-extending hormetic effects.”

All of which suggests that one of the best routes to health is to make yourself a little uncomfortable now and then. The most profitable discomforts are likely those with which human beings have a long evolutionary history such as physical exertion, getting hungry, regularly tipping back a modest measure of alcohol, short-term exposure to cold or heat, and so on. Conversely, novel stressors — such as the stew of noxious synthetic chemicals in the modern environment with which we have no evolutionary history — are best regarded as guilty until proven innocent.

Which brings up a word of caution: Throughout history, irresponsible politicians and commentators have cited the hormetic effect to justify reducing restrictions on pollution — claiming that a little poison or radiation in the water, air or food supply is good for us. This is dangerous nonsense. Hormesis appears to be of value only when dosages are very carefully controlled, which does not describe releasing random mixtures of toxins, especially synthetic ones, into general circulation. There’s still a great deal we don’t understand about hormesis. Until we do, the smartest policy for governments and industry is to keep the public’s exposure to environmental toxins as low as possible.

It is known that only the stronger and faster sperm survive and achieve its mission: to reach the egg. According to a recent study, men can ensure the success of this mission with adequate food and to improve the sperm.

The research was conducted by a team of scientists from Western University in Canada and Monash University in Australia. They concluded that “men need antioxidants, foods rich in vitamin E and beta carotene, such as pumpkin, mango, apricots, carrots, spinach, parsley, vegetable oils, avocados, nuts, seeds and whole grains “.

The experiment was conducted in crickets and found that those who had been fed with antioxidants were more likely to fertilize the egg, the other received a normal diet.

“Our study showed that the sperm of men who were fed antioxidants were easily able to overcome the sperm of rival males were deprived of antioxidants,” said Professor Leigh Simmons in remarks broadcast by the newspaper “Sydney Morning Herald”

The specialist added that “by working with chains instead of humans as subjects, we were able to carry out the experiment under strictly controlled conditions – ruling out all alternative explanations for our results.”

Some research shows we’re choosing to shower less often. So does this mean we’re all going to be a bit smellier in future? Not at all. The modern idea of having a shower every day is just that. A modern idea driven not by necessity but insecurity about our personal hygiene. Relax! The world won’t come to an end and people will not be pointing fingers at you in the street if you don’t have a shower every single day. It’s OK not to!

Health Benefit

There is also a definite health advantage. By showering too often, every single day, we destroy the good bacteria that is on our skin.  Just as there is good bacteria in your gut that helps digestion, so the good bacteria on your skin educates your body to resist germs. So let it linger, don’t wash it off. That way your skin can stay healthy and fresh naturally. 

Of course you don’t have to neglect you skin. As we grow older molecules called free radicals occur naturally in the body. They can cause harm and age your skin. The answers to them are antioxidants which are found in fruit and vegetables. That’s why they’re so essential to a healthy diet and looking after yourself. Then to give your skin some extra help use coconut oil, it has the antioxidants that help to protect skin cells.

There’s a green angle here too. Using less water reduces your carbon footprint. You won’t be smelly and you will feel better about yourself!

Fresh lemon under your arm

So you’re going easier on the planet and protecting your health. What’s not to like? If you are totally paranoid about your underarms do what some fresh smelling, practical people do. Wipe a sliced lemon under there!

Dopamine is a neurotransmitter that is naturally produced in the body. It is connected with the pleasure system in the brain and it also controls the information flow in the brain. Cognitive dysfunction due to lack of dopamine or low dopamine levels can lead to bad memory, bad temper, attention and problem solving difficulties. As we get older the amount of dopamine the body produces will decrease naturally and our memory and other cognitive functions will steadily become poorer. But this decline can be halted and memory and other cognitive functions can even start to get steadily better again if choosing the right diet.

Certain food can increase the production of dopamine in the body. Blueberries and strawberries seem to be especially efficient at this due to the rich amount of antioxidants they contain. A daily intake of berries can lead not only to better health generally as they are full of vitamins, but also to better memory, increased attention and a happier state of mind. The antioxidants in blueberries and strawberries also seem to protect the body from radiation. All age groups seem to benefit greatly from a daily intake of strawberries and blueberries. So if you would like to improve your memory the easy way, you better start munching those berries right away.

Eat foods rich in antioxidants, B vitamins and omega 3 fatty acids. The best examples of these foods include blueberries, cranberries, spinach, broccoli, nuts and seeds, legumes, lean meat, salmon, sardines, tuna andmackerel.

Exercise your mind. Try doing a crossword each day, learning a foreign language or just reading a book you wouldn’t normally. This will help to stimulate the memory region of your brain, keeping the new cells created daily alive.

Can’t remember that persons name? Think about them; what they do, where you say them last, conversations you had. This should trigger the name to come back to you. If not try running through the alphabet to help recognise the sound of their name.

Do you often misplace items? If so try focusing on your actions more. When you put an item down spend a second looking at it and telling yourself “I’m putting my_down on the_”. Do this and you’ll never again tear the house apart looking for your keys.

Make lists and notes of the things you need to remember. This won’t make your memory worse, in fact it will help you focus on and fix things in your mind. Most people find that if they write a list but leave it at home they can recall things better than if they hadn’t written it at all.

It comes in many different flavors and dazzling colors, something for everyone. There is white, golden, wheat, stout or strong, porter or double bock or even this fabulous green shade reserved for St. Patrick’s Day celebrations.

Alex flickr.com

It is thought that beer was probably brewed even before civilization learned how to bake bread, with Noah probably having his own stash upon the ark according to Professor Linda Raley of Texas Tech University.

In this picture taken from the World Encyclopedia of Beer by Brian Glover the King of Ur and his nobles raise their glasses at a banquet during 2,500 B.C. in toast with what was believed to be beer.

• Babylonian clay tablets dating back to 4300 BC detailed recipes for beer. There were around 20 varieties produced at that time.
• It has been a vital part of ancient Assyrian, Egyptian, Hebrew, Chinese and Inca cultures also
• Records indicate that beer was sometimes used to pay workers for part of their wages
• In earlier cultures sometimes straws were fashioned for drinking to avoid the grain hulls left in the beverage
• Beer was brewed commercially by Egyptians and served in gold goblets to royalty, used for medicinal purposes and buried with the dead for their journey in afterlife

Different cultures favor different grains:

• Africa – millet, maize and cassava
• United States – persimmon
• Mexico – agave
• South America – corn
• Brazil – sweet potatoes
• Japan – rice (sake)
• China – wheat (samshu)
• Other Asian cultures – sorghum
• Russia – rye to make quass or kvass
• Egypt – barley
• Egyptian texts were found dating back to 1600 BC with 100 medical prescriptions requiring beer according to Professor Linda Raley, or over 600 prescriptions and remedies according to Brian Glover’s research. Either way there were a lot of prescriptions including beer.
• At one time in Egypt if a gentleman offered a lady a sip of his beer it was considered a marriage proposal
• Much earlier flavors consisted of balsam, hay, dandelion, mint, wormwood seeds, horehound juice, crab claws and oyster shells
• Romans gave beer the name “Cerevisia” which translates to Ceres the goddess of agriculture and “vis” meaning strength in Latin
• Brewers who produced unfit beer in ancient Babylonia were sentenced to be drowned in their own beer
• In the 1st century A.D. the Roman historian stated that beer was the “usual drink of the Germans and Gauls”.
• Ale was regarded so highly that according to Norse mythology Vikings would spend their days happily drinking beer in the warriors resting place, Valhalla, after being slain in battle
• In their travels Columbus and his crew found Indians making beer from corn and black birch sap

For even more information regarding the history of beer visit: BeerHistory.com

George Washington’s personal recipe

Our first president, George Washington penned the following recipe in 1757, which I found here.

“To Make Small Beer

Take a large Siffer [Sifter] full of Bran Hops to your Taste. — Boil these 3 hours then strain out 30 Gall[ons] into a cooler put in 3 Gall[ons] Molasses while the Beer is Scalding hot or rather draw the Melasses into the cooler & St[r]ain the Beer on it while boiling Hot. let this stand till it is little more than Blood warm then put in a quart of Yea[s]t if the Weather is very Cold cover it over with a Blank [et] & let it Work in the Cooler 24 hours then put it into the Cask — leave the bung open till it is almost don[e] Working — Bottle it that day Week it was Brewed.”

Thomas Jefferson and George Washington were both known to own their own breweries

The basics of brewing have not changed much over the centuries as shown pictured below. This woman brews beer for her family in Zambia.

The huge copper kettles pictured in Saku Brewery in Estonia accomplish the same goal, accept in greater quantities.

This article is not meant to extol the virtues of beer, while beer does contain properties which both lower cholesterol and provide us with antioxidants, it has been often time misused and consumed to the detriment of mankind. I would hope that anyone who enjoys an occasional drink both drinks in moderation and does not drive while drinking.