As the landscape of the Covid19 pandemic begins to alter due to developing immunity in the population from both natural infection and vaccination1, we now have a greater understanding of how the immune system adapts during exposure to infections. It is important to note that even though there may be light at the end of the tunnel, our immune response to exposure to the Sars-Cov2 virus is the most important factor as to how our bodies manage covid infections and whether we develop serious disease and/or complications.
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The skin is the largest organ of the human body and is home to a diverse array of microorganisms which can influence health. These are understood to play a significant role in the hosts immune reactions, wound healing, colonisation of pathogens and skin disorders. A great deal is still to be discovered on how these resident microbes influence health both at the site of where they reside but also the pathways to systemic health which are influenced by these skin microorganisms.1 The information we know so far is what we will look to unpack throughout this blog.
Planning a pregnancy is both an exciting and important time. It is always favourable for both mother and father to assess their health before conceiving a child, and address any shortfalls, which will optimise chances of conception, wellbeing in pregnancy and the health of the baby.
Let’s begin our exploration into stepping out of your comfort zone with a quote from Brené Brown: “You can choose courage or you can choose comfort. You cannot have both”.
In this blog our guest writer and mindfulness, yoga and stress management consultant, Bev Alderson, shares her top tips for stepping outside of your comfort zone.
Iodine is an micromineral which is essential for health and is most strongly associated with thyroid function. Epidemiology suggests that 2 billion individuals worldwide have insufficient iodine intake, with those in south Asia and sub-Saharan Africa particularly affected.1
What, and indeed, how we eat can have a huge impact on not just our own health and wellbeing, but also the health of the planet and ensuring sustainable food supplies for future generations. When we bear in mind that agriculture is responsible for around 25% of all greenhouse gas (GHG) emissions and 80% of deforestation, occupies about 40% of the earth’s surface and uses 70% of the whole planet’s freshwater resources we can really appreciate that the foods we eat directly affect the planet’s future in a big way.1 The production of our food is also one of the largest drivers of biodiversity loss, species extinction and the degradation of natural resources, both on land and in marine systems which are heavily overburdened, with 60% of the world’s fish stocks fully fished, and 30% overfished.2