Fossils Unravel the Dietary Secrets of One of History’s Strangest Animals

Hallucigenia: One of the Strangest Animals of All Time

Hallucigenia: One of the Strangest Animals of All Time

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Among the most peculiar creatures ever to roam the Earth is Hallucigenia, a scavenger that thrived on the carcasses of Kushi jelly. Recent studies have reinvigorated our understanding of this enigmatic organism first discovered in the 1970s.

Hallucigenia measured approximately 5 cm in length and boasted an insect-like body with multiple legs and lengthy, sharp spines along its back. Its unusual morphology led paleontologists to initially reconstruct it upside down, mistaking its vertebrae for legs.

This unique creature inhabited the deep sea during the Cambrian period, roughly 539 to 487 million years ago, when various major animal groups emerged. Hallucigenia was first identified in the Burgess Shale formation in British Columbia, Canada. It shares evolutionary ties with velvet worms, tardigrades, and arthropods, a group that includes insects and spiders.

Despite the wealth of fossils, much about the lifestyle of ancient creatures such as Hallucigenia remains a mystery. For instance, researchers have yet to determine what they fed on, as existing fossils have not preserved intestinal contents.

Harvard University’s Javier Ortega Hernandez has conducted a thorough investigation of the Burgess Shale fossils. He revisited the original description of Hallucigenia in 1977, which had not been revisited until now.

Among the findings was a fragment of a severely damaged, soft-bodied gelatinous organism measuring 3.5 cm by 1.9 cm, which Ortega Hernández identified as a comb jelly (ctenophore).

He proposed that the spines attributed to Hallucigenia represent a group of seven individuals that voraciously fed on a dead Kushi jelly, which had drifted to the ocean floor. This event likely involved suction feeding, as they were all eventually enveloped in sediment and transformed into fossils.

Ortega Hernández opted against interviews for New Scientist since this research is currently pending peer review.

“This represents a fascinating ecological interaction,” remarks paleontologist Alison Daly from the University of Lausanne, Switzerland, referring to these findings as “snapshots” that capture fleeting moments in the fossil record, lasting perhaps only a few minutes or hours.

As noted by Daly, Hallucigenia thrived in the nutrient-poor depths of the ocean, so it’s plausible that these creatures survived by rapidly locating and consuming abundant food sources like deceased Kushi jelly. “Suction feeding is highly effective for soft-bodied organisms,” she comments.

However, Jean-Bernard Caron of the Royal Ontario Museum in Toronto expresses some skepticism. The fact that fossils of ctenophores were found in proximity to Hallucigenia does not definitively indicate interaction, he suggests, as an underwater landslide could have transported them to the same resting place.

Furthermore, Caron proposes an alternative interpretation: the discovered fossils may simply be detached spines, indicating that these creatures may have shed their skin as they grew.

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Unlock Better Sleep: How Dietary Fiber and Microbiome Research Connect to Enhanced Sleep Quality

How Microbial Activity in the Gut Affects Sleep Quality

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Research indicates that diet, particularly dietary fiber, may significantly influence sleep quality.

Prior studies have revealed associations between various sleep states and the gut microbiome. Notably, a lack of bacterial diversity suggests that improving dietary habits could enhance sleep quality. However, no study has yet identified specific microbial species consistently linked to sleep quality and the exact foods that support their growth.

A new systematic review by Wang Che from China’s Shandong First Medical University analyzes 53 observational studies comparing the gut microbiota of individuals with sleep disorders to those without, encompassing 7,497 individuals with sleep disorders and 9,165 without.

The researchers discovered that the overall bacterial species diversity, termed alpha diversity, was significantly lower in individuals suffering from sleep disorders. Those with insomnia, obstructive sleep apnea, or REM sleep behavior disorder showed a notable decrease in anti-inflammatory, butyrate-producing bacteria like Faecalibacterium, alongside an increase in pro-inflammatory bacteria such as Collinsella.

This underscores the importance of dietary fiber, as Faecalibacterium produces butyrate, which provides energy for colon cells, strengthens the intestinal barrier, and reduces inflammation, according to recent studies.

Researchers highlighted that microbial signatures could serve as criteria to differentiate clinical symptoms from other sleep-related issues, thus enabling targeted treatments.

According to Catherine Maki from the National Institutes of Health in Maryland, this study aligns with her group’s ongoing research, which has found a similar connection between sleep and butyrate production from Faecalibacterium.

“Collectively, these consistent findings highlight plausible microbiome metabolic pathways that link sleep and host physiology, warranting direct testing in future mechanistic and interventional studies,” Maki notes.

“This meta-analysis supports the correlation between Faecalibacterium and insomnia,” states Elizabeth Holzhausen from Michigan State University. “However, since these studies are observational, causality cannot be established.”

One hypothesis is that insomnia may negatively impact dietary fiber intake, leading to reduced levels of Faecalibacterium. Alternatively, reduced butyrate from Faecalibacterium could influence sleep quality, as suggested by research findings.

Controlled intervention studies are essential for confirming the causal relationship, Holzhausen emphasizes.

The findings further highlight the vital role of the gut microbiome in our sleep health and reveal potentially significant changes in gut microbial signaling pathways related to sleep-influencing processes such as hormone release, metabolism, and inflammation.

Maki suggests that while it’s too early to recommend increasing fiber intake to improve sleep, there is emerging evidence regarding dietary aspects that may influence sleep.

Avoiding caffeine is advisable, as it may delay the onset of sleep, particularly in high doses or when consumed late in the day. Furthermore, alcohol can disrupt sleep, despite common misconceptions that it aids sleep. Additionally, eating too close to bedtime can impair sleep quality.

Some evidence suggests that certain foods, like tart cherry juice, can improve sleep quality. Improving overall dietary quality and increased fiber intake is linked to better sleep quality, though the specific dietary components influencing this relationship remain unclear.

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Source: www.newscientist.com

Nordic Dietary Guidelines for Promoting Longevity

The Nordic Nutrition Recommendations 2023 emphasize a decrease in meat consumption while encouraging an increase in the intake of vegetables, fruits, berries, grains, nuts, and pulses. Research from Aarhus University, Aarhus University Hospital, Karolinska Institutet, and the University of Copenhagen indicates that adherence to these guidelines correlates with a reduction in mortality rates.

Food-Based Nordic Nutrition Recommendations 2023 consider the environmental impact of diet regarding greenhouse gas emissions, land use, water consumption, along with nitrogen and phosphorus usage. Image credit: SERP PAE.

Diets significantly contribute to climate change, accounting for approximately 30% of global greenhouse gas emissions stemming from food production and consumption.

The Nordic Nutrition Recommendations 2023 aim to balance human health with sustainability.

“Our research shows that middle-aged Swedish men and women who adhere to these guidelines enjoy a 23% reduction in mortality rates compared to those who do not, factoring in education, income, and physical activity,” stated Anne Baku Molch, a Ph.D. student at Aarhus University.

“Findings indicate a decline in mortality rates from cancer and cardiovascular diseases among individuals who strictly follow these guidelines.”

This study analyzed data from over 76,000 Swedish men and women through two large population studies: the Swedish mammography cohort and the Swedish male cohort.

Since 1997, these participants have documented their dietary and lifestyle habits, establishing a solid foundation for investigating the relationship between diet and health.

“The implications of these findings hold significance for both human and planetary health,” commented Dr. Christina Derm from Aarhus University.

“Given that national dietary guidelines are rooted in Nordic nutrition recommendations, our findings are applicable across Scandinavian and Baltic nations.”

“We demonstrate that adherence to the entire set of guidelines contributes positively to public health.”

“Our research extends further; as the guidelines account for both nutritional value and environmental impacts, our study reveals that sustainable Scandinavian diets can enhance public health and positively influence climate, serving as a model for dietary sustainability in other regions globally.”

“This research confirms that following a Scandinavian diet can benefit both health and the climate.”

“However, we have yet to investigate the dietary impact on other health conditions, such as obesity, type 2 diabetes, cardiovascular disease, or cancer.”

“We aim to explore these areas further in future studies.”

Survey findings were published in the Journal of Nutrition.

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Anne B. Molch et al. Development of Nordic Nutrition Recommendations 2023 Food-based Diet Scores and Their Relationship with All-cause Mortality in Two Swedish Cohorts. Journal of Nutrition Published online on July 3, 2025. doi: 10.1016/j.tjnut.2025.06.030

Source: www.sci.news

Ancient DNA Uncovers the Dietary Preferences of the Roman Empire

Modern rendition of garum, a fermented fish sauce dating back to Roman times

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Garum, a type of fermented fish sauce, was a favored condiment throughout the Roman Empire. Recent analyses of ancient DNA extracted from the production vats have uncovered the specific fish species used in this staple seasoning.

This Roman fish sauce was widely appreciated for its intense salty and umami flavors. However, philosopher Seneca famously remarked that one variant had a price “as audacious as that of rotten fish.” There were various types, including a liquid known as Garum or Liquamen, and a thicker paste called Allec. The preparation involved fermenting fish and plant materials, complicating the identification of the fish species used.

According to Paula Campos from the University of Porto, Portugal, “The small, fractured bones and the acidic conditions contribute significantly to the degradation of DNA.”

Campos and her team conducted DNA sequencing on bone samples dating back to the 3rd century AD, sourced from a Roman fish sauce production facility in northwestern Spain. They compared numerous overlapping DNA sequences against the complete fish genome, allowing them to confidently identify the species involved.

This analysis revealed that the remaining fish was predominantly European sardines, aligning with previous visual identifications at other Roman fish processing sites. Additional fish species such as herring, whiting, mackerel, and anchovy have also been identified in various garum production locales.

This finding indicates that “even degraded fish remains” can yield identifiable DNA, suggesting that “it could enhance our understanding of regional variations in the main ingredients of historical fish sauces and pastes,” noted Analisa Marzano, a colleague from the University of Bologna, Italy, who was not involved in the study.

The research shows a comparison of ancient and modern sardines, indicating less genetic mixing among sardine populations across different marine regions in ancient times. This knowledge “may help us gauge the impact of human-environment interactions over the centuries,” Marzano explained.

For future studies, Campos and her colleagues intend to analyze additional fish species from other Roman garum production sites. “We’re broadening our sampling to verify if the results are consistent throughout the Roman Empire,” she added.

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Source: www.newscientist.com

Is customized nutrition more effective than generic dietary recommendations?

Even if you eat the same bread, everyone's metabolic reaction will be different.

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Consider two slices of bread. One is an artisanal sourdough boule and the other is an inexpensive mass-produced white bread. Which do you think is healthier?

The correct answer is “You won't know until you try.” Some people have unhealthy reactions to cheap foods, such as spikes in blood sugar levels. However, this is not the case for some people and their blood sugar levels spike after eating sourdough. Some people will see a spike in both, while others will not see much of a rise.

This article is part of a series on nutrition that delves into today's hottest trends. Click here for details.

The same goes for other foods and other nutrients, especially fats, which can dangerously spike in your bloodstream after eating. How our metabolisms react to food is highly specific, a shocking discovery that overturns decades of nutritional orthodoxy and explains what we should eat to stay healthy. It is hoped that this will finally answer the surprisingly vexing question of whether.

A rise in blood sugar and lipids after a meal is quite normal, but if they rise too quickly (called a spike) they can cause problems. Frequent spikes in glucose and a type of fat called triglycerides are associated with the risk of developing diabetes, obesity, and heart disease. For decades, nutrition researchers assumed that all humans responded roughly the same way to certain foods, leading to uniform increases in blood sugar and fat levels.

glycemic index

Under that premise, dietary advice was simple and uniform. Reduce your intake of foods that cause spikes. Unsurprisingly, most of them…

Source: www.newscientist.com

Three Dietary Rules for Success

Many individuals desire to shed a few pounds and maintain a healthy weight, especially as the pandemic has led to weight gain for some individuals over the past three years.

However, seeking weight loss advice online can be frustrating, as there is conflicting information from doctors, scientists, and influencers about effective fat loss strategies.

Diet expert Professor Tim Spector criticized TikTok influencers in his podcast, stating that “Exercise doesn’t work” when it comes to weight loss.

While exercise can contribute to weight loss, most people do not engage in enough physical activity for it to be the sole effective method. Some argue against calorie counting as well, noting its limitations and advising against blindly following food packaging calorie counts.

There is a wide range of diets claiming to aid in sustainable weight loss, leading to debates over which approach is most effective.

When it comes to weight loss diets, there is no one-size-fits-all solution, and it’s important to consider various factors before selecting a plan to follow.

  1. Explicitly restrict calories
  2. High in protein
  3. High in dietary fiber

1. Restrict calories (the right way)

On the topic of calorie restriction, portion control and consuming fewer calories can be effective for weight loss, though it may be challenging to maintain in the long term.

Meal replacement shakes are a popular method for calorie control as they provide a complete nutritional profile in an easy-to-consume format.

Group support programs like Slimming World and Weight Watchers offer accountability and community, enhancing adherence to diet plans.

Intermittent fasting and time-restricted eating are other strategies that can create a calorie deficit and aid in weight loss.

These dietary approaches not only focus on reducing calories but also offer additional metabolic benefits through changes in eating patterns.

2. Eat a diet high in protein

Protein-rich diets have been found to support weight loss due to the complex nature of protein’s digestion and metabolic processes.

Proteins require more energy to metabolize compared to fats and carbohydrates, making them a filling and satiating choice for those looking to reduce calorie intake.

From Atkins to Keto, high-protein diets have varying levels of carbohydrate restriction and are effective for many individuals seeking effective weight loss strategies.

3. Eat a diet high in fiber

High-fiber diets are beneficial for weight loss as fiber aids in digestion, slows down nutrient absorption, and reduces overall calorie absorption.

Consuming plant-based, high-fiber diets like the Mediterranean diet can lead to sustainable weight loss due to the filling nature of fiber-rich foods.

Consider increasing your fiber intake to promote gut health and support your weight loss goals.

This article was originally posted on June 19, 2023

Source: www.sciencefocus.com

Study suggests ellagic acid as a promising dietary option for non-alcoholic fatty liver disease

Ellagic acid is a polyphenolic, non-flavonoid compound found naturally in a variety of fruits, including pomegranates, raspberries, strawberries, and grapes, as well as nuts, including pistachios, pecans, walnuts, and acorns.

Senavirasna othersResearchers are investigating the effects of ellagic acid, an antioxidant found in pomegranates, raspberries, strawberries, grapes and nuts, in preventing and potentially reversing the damage caused by fatty liver disease. Image courtesy of Engin Akyurt.

Obesity is epidemic in many parts of the world and contributes to increasing rates of non-alcoholic fatty liver disease (NAFLD).

This rapidly expanding epidemic is the most common chronic liver disease worldwide.

The prevalence of NAFLD increased from 25.24% in 2015 to 29.38% in 2021.

NAFLD represents a range of pathologies from simple fatty liver (nonalcoholic fatty liver, NAFL) to nonalcoholic steatohepatitis (NASH), which can progress to more severe conditions including fibrosis.

Currently, no cure exists for the long-term management of NAFLD/NASH, but dietary interventions containing several polyphenolic compounds have been investigated for the treatment of NASH. Ellagic acid is one such compound.

“Ellagic acid, found in a variety of foods including raspberries, pomegranates, blackberries and pecans, is widely known for its antioxidant properties but has also demonstrated anti-inflammatory, anti-fibrotic and anti-cancer properties,” said researcher Lois Balmer and doctoral student Tarani Senaviratna, both from Edith Cowan University.

“Ellagic acid stands out as a remarkable polyphenolic compound with a wide range of pharmacological properties that may be promising for the treatment of various chronic diseases, including NAFLD.”

“Edible plants containing ellagic acid and its derivatives are recognized as valuable functional foods that promote human health due to their pleiotropic biological effects.”

“Furthermore, evidence suggests that ellagic acid may exert synergistic therapeutic effects when combined with other antioxidant dietary supplements, making it a potential candidate for combination therapy.”

The authors were involved in a previous pilot study investigating the effects of several polyphenolic compounds on NAFLD, with ellagic acid showing the most promise in reducing inflammation.

“Ellagic acid exerts its hepatoprotective properties mainly through scavenging free radicals, modulating cytokine production, and regulating lipid metabolism,” the researchers said.

“Ellagic acid, a potent antioxidant, combats reactive oxygen species (ROS) and activates the NrF2 pathway to reduce oxidative stress and protect the liver.”

“Surprisingly, ellagic acid also inhibits the Nf-kB and MAPK pathways, reducing inflammation during NAFLD/NASH.”

“Evidence also shows that ellagic acid can lower both triglyceride and cholesterol levels and combat de novo lipogenesis, a significant risk factor in the progression of NASH.”

“Test-tube findings suggest that ellagic acid has the ability to reduce fibrosis.”

“Urolithins, the main microbial metabolites of ellagic acid, have been shown to improve the gut microbiota in several mouse models of obesity.”

“Specifically, Urolithin A has been shown to lower LDL and increase HDL levels and is also involved in improving lipid metabolism through gene regulation, while Urolithin C activates the hepatic AMPK pathway, countering the pathophysiology of NAFLD.”

“While the health benefits of ellagic acid and urolithins in NAFLD/NASH are being debated, their biological effects on the liver are still poorly understood.”

“Given that lipid metabolism, oxidative stress, inflammation, and insulin resistance play a role in the development of NASH, the results of this review suggest that ellagic acid may be a potential dietary intervention for NASH, potentially suppressing and even reversing the pathological symptoms of NAFLD/NASH.”

of study Published in the journal Antioxidants.

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Tarani Senavilasna others2024. Elucidation of the therapeutic effects of ellagic acid on nonalcoholic fatty liver disease and nonalcoholic steatohepatitis. Antioxidants 13(4):485; doi:10.3390/antiox13040485

Source: www.sci.news

Bovine cell-infused rice may offer a sustainable dietary option

Rice and beef finally come together

Yonsei University

It's the ultimate fusion food. Two key ingredients come together in a lab-created hybrid format for ready-to-eat rice and beef meals.

A number of research groups and companies are developing meat products grown from cells in the laboratory to address issues such as the heavy environmental impact of animal agriculture.

Rather than coaxing animal cells to grow into large structures that replicate the texture of meat (which has proven difficult) Hong Jin-ki Doctors from Yonsei University in Seoul, South Korea, wanted to create a “new complete food” by fusing rice grains with cultured animal cells.

They first coated the rice grains with fish gelatin so that the cow muscle cells could attach to the rice grains, and then allowed the cells to grow throughout the rice grains for about five to seven days. The rice was then placed in a culture medium to encourage the growth of bovine cells within the grain.

The resulting beef-rice hybrid can be boiled or steamed just like regular rice. Hong said its texture is harder, more brittle and less sticky than regular rice, and it has a nutty taste.

“It's not like beef in the traditional sense, but it offers a new gastronomic experience that combines the familiarity of rice with the richness of meat's flavor,” he says.

Researchers found that hybrid rice contained 7% more protein and 8% more fat than regular rice. Researchers estimate that beef production releases about 50 kilograms of carbon dioxide per 100 grams of protein, compared to about 6 kilograms of carbon dioxide released per 100 grams of protein.

Hong said that unlike other types of cultured meat, all the ingredients used to make beef rice are well-known, cheap and highly nutritious. Additionally, this process does not involve genetic modification.

“These benefits…offer a more sustainable way to produce meat, reduce the environmental footprint associated with traditional livestock farming, and create new food sources that can meet the growing global demand for protein. We provide that,” Hong said.

“Not only is it a great gimmick, but it can also be very useful,” he says. Johannes Le Coutre at the University of New South Wales in Sydney, Australia. “The key is whether these products can be scaled up. The challenge is growing meat cells on rice at scale.”

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Source: www.newscientist.com

Making this simple dietary change may impact your blood pressure

New research shows that cutting back on salt can significantly lower your blood pressure, whether you have hypertension or are on medication. The study, which included 213 participants from diverse backgrounds, found that a low-salt diet lowered systolic blood pressure by an average of 7 mmHg. These results apply to a wide range of individuals and suggest that salt restriction is as effective as common hypertension medications in controlling blood pressure.

Research has shown that a low-salt diet significantly lowers blood pressure and is beneficial for people with and without high blood pressure, and even for people taking blood pressure medications.

  • Reducing sodium intake significantly lowered blood pressure in most people, even those who were already taking blood pressure medications.
  • The findings suggest that reducing sodium intake may have health benefits for a wide range of people.

Half of Americans have high blood pressure. If the systolic reading (the upper number, the pressure at which blood is pumped out of the heart) is consistently above 130 mm Hg, or the diastolic reading (the lower number, the pressure when the heart is filling with blood) Blood pressure is considered high if the pressure between heartbeats) exceeds 80 mm Hg. mmHg or higher.

Role of sodium in hypertension

Sodium is essential for the human body, but too much sodium can cause high blood pressure. However, blood pressure sensitivity to sodium varies from person to person. This makes it difficult to determine what counts as a healthy amount of sodium in someone’s diet. Also, most studies on low-salt diets exclude people who take blood pressure-lowering medications. Therefore, it is unclear how much salt reduction affects people taking these drugs.

Research on dietary sodium and blood pressure

An NIH-funded research team led by Dr. Deepak Gupta of Vanderbilt University Medical Center studied the effects of dietary sodium on blood pressure in 213 people (65% female, 64% black) between the ages of 50 and 75. Both normotensive and hypertensive participants were enrolled from April 2021 to February 2023 in Chicago, Illinois, and Birmingham, Alabama. Some were taking medication to control high blood pressure.

Participants were randomly assigned to either a high-sodium diet or a low-sodium diet for one week. Those on a high-sodium diet added 2,200 mg of sodium per day to their regular diet. Those on a low-salt diet were provided with a week’s worth of low-sodium meals, snacks, and drinks. This diet provided an average of 500 mg of sodium per day.

The researchers measured the participants’ blood pressure a week later. The participant was then switched to another diet for one week and her blood pressure was measured again. Blood pressure was the average value she measured over a 24-hour period during normal daily activities. The results were: Japan Automobile Manufacturers Association November 11, 2023.

Important discoveries and implications

Almost 75% of participants had lower systolic blood pressure on the low-sodium diet than on the high-sodium diet, with an average decrease of 7 mmHg. Compared to a regular diet, the low-sodium diet lowered systolic blood pressure in 72% of participants, with an average drop of 6 mmHg. The effect of dietary sodium did not depend on whether a person had high blood pressure in the first place. It was also unaffected by whether people were taking medication for high blood pressure.

This reduction in blood pressure can have significant health benefits. This finding supports reducing sodium in the diet to lower blood pressure. The effects of a low-salt diet were similar to those of common first-line drugs for hypertension. The results also suggest that reducing salt intake may help a wide range of people, including those already taking blood pressure-lowering drugs.

“Just as any physical activity is better than none for most people, reducing salt from your current normal diet is likely to be better than none,” says Gupta. To tell.

For more information about this study, see New study reveals universal blood pressure-lowering strategy.

Reference: “Effects of dietary sodium on blood pressure: a cross-over study”, Deepak K. Gupta, Cora E. Lewis, Krista A. Varady, Yan Ru Su, Meena S. Madhur, Daniel T. Lackland, Jared P. Reis , Thomas J. Wang, Donald M. Lloyd-Jones, Norina B. Allen, November 11, 2023, Japan Automobile Manufacturers Association.
DOI: 10.1001/jama.2023.23651

Funding: NIH’s National Heart, Lung, and Blood Institute (NHLBI), National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), National Cancer Institute (NCI), and National Center for the Advancement of Translational Sciences (NCATS). American Heart Association.

Source: scitechdaily.com