Ear Today, Gone Tomorrow

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It’s Q&A Day at 10almonds!

Have a question or a request? You can always hit “reply” to any of our emails, or use the feedback widget at the bottom!

In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!

As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!

So, no question/request too big or small

❝Have just had microsuction to remove wax from my ears. A not unpleasant experience but would appreciate your guidance on how best to discourage the buildup of wax in the first place.❞

Well, certainly do not prod or poke it, and that includes with cotton buds (Q-Tips, for the Americans amongst us). That pushes more down than that it extracts, and creates a denser base of wax.

There is no evidence that ear candles help, and they can cause harm.

Further reading: Experts update best practices for diagnosis and treatment of earwax (cerumen impaction)

Ear drops can help, and if you want a home-remedy edition, olive oil or almond oil can be used; these oils dissolve the wax quite quickly (in fancier words: they are cerumenolytic agents); washing with water (e.g. in the shower or bath) is then all that’s needed. However, to avoid infection, ensure you are using a high-purity oil, and get one to use just for that; don’t just grab a bottle from the kitchen.

For your convenience, here is an example of medical grade almond oil (with dropper!) on Amazon

❝Every article had relevance to me. I ❤️ whole fruit, it’s my go to treat. I use ice packs to ease my arthritic knee pain, works well. I’ve read and loved Dr Gawande’s books. Great handful of almonds today❞

While this wasn’t a question, and we don’t usually publish feedback here, I (your writer here, hi) misread that as “ice picks” in the first instance, an implement we’ve probably all wanted to use to relieve pain at some point, but certainly not recommendable! Anyway, the momentary confusion made me smile, so I thought I’d share the silly thought. Smiling is infectious, and all that… And it’s certainly good for the health!

More seriously, glad you enjoyed!

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  • News of a ‘giant’ baby boy is all over TikTok. Here’s what women really need to know

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    Baby boy Cassian is an internet sensation. He was born earlier this year in the United States weighing 5.8 kilograms. But after his mum and the hospital shared the news recently, it wasn’t long before headlines about the “giant” baby spread around the world. These included:

    ‘Are you OK’?: Woman breaks record with giant newborn baby

    Record-breaking baby tips the scales at almost double the average size of a newborn

    While baby Cassian was born heavier than average, he’s not unique. There have been other examples in the news of babies born heavier. That includes a baby boy born in Brazil in 2023 who weighed 7.3kg.

    These stories might make women all over the world cross their legs. But how common are big babies, and does their birth always lead to complications?

    What are big babies?

    Macrosomia describes babies born over 4kg or 4.5kg, depending on the definition.

    A big baby can also be defined as having a birth weight over the 90th percentile at a particular gestational age. In other words, more than 90% of babies have a lower birth weight at this particular stage of the pregnancy. The term “large for gestational age” is probably a more accurate term as the weeks of gestation is used alongside the weight.

    There has been little change overall in the percentage of large babies in the past decade in Australia. While stories of such births hit the media, their proportion hovers around 9–10% of births.

    What are the problems for big babies and their mums?

    We don’t know the specific circumstances of Cassian’s birth, his health or that of his mother. And we don’t know whether common reasons for larger babies are relevant in this situation.

    But, generally speaking, birth complications can be higher for mothers and babies when the baby is big, especially if more than 4.5kg. This is certainly not always the case, however.

    There is an increased need for interventions during the birth, such as forceps or vacuum delivery, or a caesarean section the bigger the baby is. Having these interventions can impact a women’s recovery after the birth, and options for the next birth.

    For the baby there are higher risks of the shoulders getting stuck in the birth canal during the birth (known as shoulder dystocia).

    Midwives and obstetricians also may need to make extra manoeuvres for the baby to be safely delivered. For instance, they may need to try and bring down one shoulder if it’s stuck behind the mother’s pubic bone.

    These manoeuvres can damage the baby or lead to oxygen restrictions, with the baby needing to be resuscitated. However, these complications are rare and can occur when a big baby was not expected.

    What leads to a big baby?

    Big babies are most often healthy babies, and there are a number of reasons for them.

    Genetic factors mean babies are always big in some families.

    Babies that go over their due dates tend to be a bit bigger as they have more time to grow inside their mothers.

    Having diabetes, especially if this is poorly controlled, can lead to larger babies. This is because the mother’s higher blood sugar leads to the baby receiving more energy than it needs, so it stores this extra energy as fat.

    Babies of mothers with diabetes diagnosed for the first time in pregnancy (gestational diabetes) are at increased risk of being obese and developing diabetes in the future.

    Mothers who are larger before pregnancy, or when pregnant, may also be more likely to have big babies. This is mostly due to the increased likelihood of developing diabetes in pregnancy, and perhaps poorer nutrition choices.

    Can you predict a big baby?

    Estimations of babies’ weights before they are born are imprecise. That’s why so many women are told they are going to have a big baby and don’t, and others are surprised by a big baby when it arrives.

    Midwives and obstetricians routinely feel a woman’s growing uterus when they provide antenatal check-ups. They are looking at the position the baby is lying in the uterus as well as where the top of the uterus is compared to the woman’s belly button. This gives an idea of whether the baby is growing as you would expect at that time.

    They also measure from the top of a woman’s belly to the top of her pubic bone with a tape measure. The weeks of pregnancy usually correspond to the measurement within a couple of centimetres.

    For example, at 36 weeks of pregnancy the tape measurement would be somewhere between 34cm and 38cm. If there is more or less than a 3cm difference between the measurement and the numbers of weeks of pregnancy then an ultrasound would be offered to look at how the baby’s growing and to estimate the size.

    But ultrasounds are poor predictors of actual birth weight. The Big Baby Trial was published earlier this year. It randomised nearly 3,000 women in the United Kingdom to being induced at 39 weeks if suspected to be having a big baby (according to an ultrasound) or waiting for labour to start.

    There was little difference in birth weight or poor outcomes, such as shoulder dystocia for the baby, leading to the trial being stopped early. Around 60% of babies screened as being big babies were not actually big at birth, showing the inaccuracy of ultrasounds in predicting birth weight.

    What can women do?

    The best health advice for women is to try to be a healthy weight (under a BMI of 30) before getting pregnant.

    Eat a balanced diet and limit your intake of foods and drinks high in saturated fats and sugar. Try not to put too much weight on during pregnancy and exercise regularly. Talk to your midwife or obstetrician for advice and support about this.

    If you have diabetes, or if this has been diagnosed during the pregnancy, close monitoring of your blood sugar and baby’s growth is important.

    Hannah Dahlen, Professor of Midwifery, Associate Dean Research and HDR, Midwifery Discipline Leader, Western Sydney University

    This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • Dark Chocolate & Your Age

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    It’s well-established that chocolate has some health-giving properties, mostly because of its very impressive polyphenol profile.

    See for example:

    • Enjoy Bitter Foods For Your Heart & Brain ← this is because foods that are bitter, astringent, and/or pungent, tend to be rich in polyphenols, which as well as their strong antioxidant properties, also exhibit specifically cardioprotective and neuroprotective effects
    • Sharp Tastes, Sharp Brain? ← this one’s about how the taste of flavonols (a category under the general umbrella of of flavonoids, which itself is under the general umbrella of polyphenols) itself helps, even before the compound itself is absorbed
    • Are You Getting The Right Kinds Of Flavonoids? ← for more about what we just mentioned

    So now for some of the latest science…

    Come to the dark side; we have chocolate

    First of all: why not milk chocolate, doesn’t that have polyphenols too?

    And well yes, it does, but in much smaller quantities because the cocoa percentage is much, much lower.

    • In the US, 10% cocoa is the norm for milk chocolate
    • In Europe, 25% is the threshold that if it’s not met, you can’t legally call it chocolate
    • Anywhere, 80–90% is a reasonable range for dark chocolate

    So, to get the same polyphenol benefits, you might need to eat 8–9x as much chocolate, and as you can imagine, that might cause different problems.

    See also: 10 “Healthy” Foods That Are Often Worse Than You Think ← since milk chocolate often has not just the plummeting cocoa percentage, but also, much more saturated fat and sugar (and that latter’s one to watch out for when choosing dark chocolate, too; some are very different from others!)

    Most recently, a team of researchers (Dr. Jordana Bell et al.) did a study with 509 healthy women with an average age of 60, and tested six common cocoa-related chemicals, including caffeine and theobromine, to see whether any were linked to faster or slower biological aging.

    A quick note before we continue, about that “biological aging”, we’ve written before about how biological age often gets talked about as a simplified number, but it’s more complex than that, as we can age in different ways at different rates, for example:

    • Visual markers of aging (e.g. wrinkles, graying hair)
    • Performative markers of aging (e.g. mobility tests)
    • Internal functional markers of aging (e.g. tests for cognitive decline, eyesight, hearing, etc)
    • Cellular markers of aging (e.g. telomere length)
    • …and more, but we only have so much room here

    For more on that (including what we can do about each of them to slow or in some cases reverse biological aging), see:

    Age & Aging: What Can (And Can’t) We Do About It?

    Now, back to the study: what Dr. Bell and her team mainly used as the key epigenetic clock was a DNA methylation model, and what they found was that theobromine stood out—women with higher levels of this chocolate-derived compound had biological-age scores that were about 1.5 years younger.

    This association was incredibly statistically significant, p = 3.99e-6, which means the chance of getting these results by chance (i.e. coincidence) is so small that the scientists are putting letters into their numbers to express it. It’s the equivalent of about 1 in 250,627 odds.

    You can find the paper in full here: Theobromine is Associated with Slower Epigenetic Ageing ← when you click, on the abstract is visible at first, but if you then click on PDF, you’ll get the rest.

    This is a very strong extra benefit, which builds on the previous work we wrote about in Cocoa vs Biological Aging! ← which had to do with inflammatory aging biomarkers

    Want to learn more?

    You want like to read about…

    The “Love Drug” ← this is about phenylethlyamine, a compound found in chocolate that works similarly the amphetamine (but with rather less potential for abuse/harm, for most people).

    Enjoy!

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  • Chemically Imbalanced – by Dr. Joanna Moncrieff

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    The author, a professor of psychiatry, challenges the prevailing consensus that depression is often caused by a neurotransmitter imbalance, and as such, she further challenges the most popularly-prescribed class of antidepressants, SSRIs (selective serotonin reuptake inhibitors, whose job is do what it says on the tin, with the end goal of your brain having more serotonin in it because you’re keeping the serotonin you do make for longer).

    Her position is that depression is only caused by—and can only be fixed by—external factors, and that any benefit from antidepressants is placebo (in contrast, at 10almonds we wrote a while back about the more widely-accepted explanation of the hit-and-miss nature of whether antidepressants help someone is that often people are simply taking the wrong class of antidepressants for their specific depression; see: Antidepressants: Personalization Is Key!).

    She asserts that depression is not even a real medical condition, and is simply a social phenomenon, and she hopes that one day her colleagues in the profession will agree.

    It’s worth noting that a more moderate version of the first part of her assertions (that personal life conditions are often a major causal factor) is a common view by prescribers in the author’s native UK, where doctors have coined a colorful name for this condition. However, SSRIs are usually still the first recourse, on a “try it and see” basis.

    Dr. Moncrieff devotes several chapters to the unwanted side effects that can be experienced, and considers the incidence of such to be important enough—and persistent enough, sometimes lasting for a while after discontinuation—to be a violation of the “first, do no harm” principle.

    The style is… confident, let’s say. The author accepts that there are a plurality of views—hers, and the wrong ones held by most people in her profession. She also encourages us as readers to make our own decisions—avoid antidepressants (and, in fact, psychiatric meds of any kind, especially antipsychotics for people experiencing psychosis), or destroy our health; it’s up to us. She recognizes that very many people believe antidepressants have changed their lives for the better—and she considers those now-happier people to be fools duped by Big Pharma.

    Bottom line: on the one hand, this looks a lot like 288 pages of the author’s firmly-held confirmation bias; on the other hand, that doesn’t change the fact that it is worth at the very least considering, before embarking on a course of treatment, “why are we assuming that the issue is serotonin specifically?”, because (per the prevailing scientific consensus) sometimes it is, sometimes it isn’t.

    Click here to check out Chemically Imbalanced, and consider the options!

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  • A person in the US has died from pneumonic plague. It’s not just a disease of history

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    A person in Arizona has died from the plague, local health officials reported on Friday.

    This marks the first such death in this region in 18 years. But it’s a stark reminder that this historic disease, though rare nowadays, is not just a disease of the past.

    So what actually is “plague”? And is it any cause for concern in Australia?

    Corona Borealis Studio/Shutterstock

    There are 3 types of ‘plague’

    The word “plague” is often used to refer to any major disease epidemic or pandemic, or even to other undesirable events, such as a mouse plague. Naturally, the word can evoke fear.

    But scientifically speaking, plague is a disease caused by the bacterium Yersinia pestis.

    Plague has three main forms: bubonic, septicemic and pneumonic.

    Bubonic is the most common and is named after “buboes”, which are the painful, swollen lymph nodes the infection causes. Other symptoms include fever, headache, chills and weakness.

    Bubonic plague is typically spread by fleas living on animals such as rats, prairie dogs and marmots. If an infected flea moves from their animal host to bite a human, this can cause an infection.

    People can also become infected through handling an animal infected with the disease.

    Septicemic plague occurs if bubonic plague is left untreated, or it can occur directly if the disease enters the bloodstream. Septicemic plague causes bleeding into the organs. The name comes from septicemia, which refers to a serious blood infection.

    The recent death in the United States was due to a case of pneumonic plague, which is the most severe form. Bubonic plague can in some cases spread to the lungs, where it becomes pneumonic plague. However, pneumonic plague can also spread from person to person via tiny respiratory droplets, in a similar way to COVID. Symptoms are similar to the other forms but also include severe pneumonia.

    Some 30–60% of people who contract bubonic plague will die, while the fatality rate can be up to 100% for pneumonic plague if left untreated.

    A rat on the ground.
    Animals such as rats can carry the bacterium that causes plague. marcus_photo_uk/Shutterstock

    Plague: a potted history

    This disease is one of the most important in history. The Plague of Justinian (541–750CE) killed tens of millions of people in the western Mediterranean, heavily impacting the expansion of the Byzantine Empire.

    The medieval Black Death (1346–53) was also seismic, killing tens of millions of people and up to half of Europe’s population.

    Spread by the growing trade networks of the British empire, the third and most recent plague pandemic spanned the years 1855 until roughly 1960, peaking in the early 1900s. It was responsible for 12 million deaths, primarily in India, and even reached Australia.

    It’s believed the bubonic plague was largely behind these pandemics.

    Plague in the modern day

    First introduced into the US during the third pandemic, plague infects an average of seven people a year in the west of the country, due to being endemic in groundhog and prairie dog populations there. The last major outbreak was 100 years ago.

    Deaths are very rare, with 14 deaths in the past 25 years in the US.

    Globally, there have been a few thousand cases of plague over the past decade.

    The countries with the most cases currently include the Democratic Republic of the Congo, Madagascar and Peru, with cases also occurring in India, central Asia and the US. Cases usually occur in rural and agricultural areas.

    Plague can be treated

    Plague can easily be treated with common antibiotics, typically a course of 10–14 days, which can include both oral and intravenous antibiotics. But it must be treated quickly.

    The recent death is concerning, as it involves the airborne pneumonic form of the disease, the only form that spreads easily from person to person. But there’s no evidence of further spread of the disease within the US at this stage.

    As Y. pestis is not found in Australian animals, there is little risk here. Plague has not been reported in Australia in more than a century.

    But plague, like many diseases, is influenced by environmental conditions. The risk of climate change causing an expansion in the habitat of animal hosts means public health experts around the world should continue to monitor it closely.

    The plague, though often perceived as a disease of history, is still with us and can pose a major health threat if not treated early.

    Thomas Jeffries, Senior Lecturer in Microbiology, Western Sydney University

    This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • Superfood Pesto Pizza

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Not only is this pizza full of foods that punch above their weight healthwise, there’s no kneading and no waiting when it comes to the base, either. Homemade pizzas made easy!

    You will need

    For the topping:

    • 1 zucchini, sliced
    • 1 red bell pepper, cut into strips
    • 3 oz mushrooms, sliced
    • 3 shallots, cut into quarters
    • 6 sun-dried tomatoes, roughly chopped
    • ½ bulb garlic (paperwork done, but cloves left intact, unless they are very large, in which case halve them)
    • 1 oz pitted black olives, halved
    • 1 handful arugula
    • 1 tbsp extra virgin olive oil
    • 2 tsp black pepper, coarse ground
    • ½ tsp MSG or 1 tsp low-sodium salt

    For the base:

    • ½ cup chickpea flour (also called besan or gram flour)
    • 2 tsp extra virgin olive oil
    • ½ tsp baking powder
    • ⅛ tsp MSG or ¼ tsp low-sodium salt

    For the pesto sauce:

    • 1 large bunch basil, chopped
    • ½ avocado, pitted and peeled
    • 1 oz pine nuts
    • ¼ bulb garlic, crushed
    • 2 tbsp nutritional yeast
    • 1 tsp black pepper
    • Juice of ½ lemon

    Method

    (we suggest you read everything at least once before doing anything)

    1) Preheat the oven to 400℉ / 200℃.

    2) Toss the zucchini, bell pepper, mushrooms, shallots, and garlic cloves in 1 tbsp olive oil, ensuring an even coating. Season with the black pepper and MSG/salt, and put on a baking tray lined with baking paper, to roast for about 20 minutes, until they are slightly charred.

    3) When the vegetables are in the oven, make the pizza base by combining the dry ingredients in a bowl, making a pit in the middle of it, adding the olive oil and whisking it in, and then slowly (i.e., a little bit at a time) whisking in 1 cup cold water. This should take under 5 minutes.

    4) Don’t panic when this doesn’t become a dough; it is supposed to be a thick batter, so that’s fine. Pour it into a 9″ pizza pan, and bake for about 15 minutes, until firm. Rotate it if necessary partway through; whether it needs this or not will depend on your oven.

    5) While the pizza base is in the oven, make the pesto sauce by blending all the pesto sauce ingredients in a high-speed blender until smooth.

    6) When the base and vegetables are ready (these should be finished around the same time), spread the pesto sauce on the base, scatter the arugula over it followed by the vegetables and then the olives and sun-dried tomatoes.

    7) Serve, adding any garnish or other final touches that take your fancy.

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

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  • Treat Your Own Back – by Robin McKenzie

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    A quick note about the author first: he’s a physiotherapist and not a doctor, but with over 40 years of practice to his name and 33 letters after his name (CNZM OBE FCSP (Hon) FNZSP (Hon) Dip MDT Dip MT), he seems to know his stuff. And certainly, if you visit any physiotherapist, they will probably have some of his books on their own shelves.

    This book is intended for the layperson, and as such, explains everything that you need to know, in order to diagnose and treat your back. To this end, he includes assorted tests to perform, a lot of details about various possible back conditions, and then exercises to fix it, i.e. fix whatever you have now learned that the problem is, in your case (if indeed you didn’t know for sure already).

    Of course, not everything can be treated by exercises, and he does point to what other things may be necessary in those cases, but for the majority, a significant improvement (if not outright symptom-free status) can be enjoyed by applying the techniques described in this book.

    Bottom line: for most people, this book gives you the tools required to do exactly what the title says.

    Click here to check out Treat Your Own Back, and treat your own back!

    PS: if your issue is not with your back, we recommend you check out his other books in the series (neck, shoulder, hip, knee, ankle) 😎

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