Magic Mushrooms could lengthen your lifespan
Scientists at the university's department of medicine in Atlanta discovered that psilocybin increased cellular longevity and enhanced survival rates in aged mice.
The study, published last week in the journal Nature, defined Psilocybin as the "naturally occurring psychedelic compound produced by hallucinogenic mushrooms.'
Researchers noted growing interest in psilocybin for treating psychiatric and neurodegenerative conditions, but this study offers the first experimental evidence that psilocin, its active form, boosts longevity in aged mice.
The study suggests psilocybin may be a powerful anti-aging agent, with data showing it reduces oxidative stress, prevents DNA damage and helps preserve telomere length, which all help slow the aging process.
The older white-haired mice even appeared younger after treatment, regrowing black hair.
"Psilocybin appears to slow the 'wear and tear' that accompanies aging," co-author of the study, Louise Hecker of Emory University, told Fox News Digital. "Mice and cells are healthier and live significantly longer."
While the study suggests this could also work for humans, much more testing is needed. Hecker told the outlet that researchers need to answer questions such as, "What are the optimal dosing protocols for humans? What is the optimal age for treatment initiation for optimal benefits?"
"Is there an age, beyond which point, when treatment does not provide efficacy?' she continued. 'Are there potential harms or adverse effects associated with long-term treatment? What are the mechanisms of its action? All these questions need to be rigorously tested."
Gabe Charambides, founder of the U.S.' first legal psilocybin retreat in Oregon, called the findings 'compelling' but stressed that human use requires stricter screening, preparation and safety than in mice.
He added that those who may benefit most from psilocybin therapy are people feeling 'stuck' after major life events, such as childhood trauma, divorce, job loss or bereavement, or those seeking to improve their mental health.
Charambides said his retreat guests have reported relief from physical issues such as chronic pain and migraines, though no biological testing is conducted.
Ryan Moss of Filament Health, a Canadian clinical-stage natural psychedelic drug development company, previously stressed to Fox News Digital that the use of psychedelics should be administered in a safe, controlled setting.
"Psychedelic experiences can sometimes feature anxiety, hallucinations, and paranoia," Moss said. "Some patients using traditional psychedelics have reported experiencing adverse cardiovascular events during clinical trials."
He recommends that clinical trial participants be well-prepared and closely monitored by trained professionals.
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The Guardian
an hour ago
- The Guardian
RFK Jr wants bright artificial dyes out of food. Are Americans ready to let go?
The Make America Healthy Again (Maha) movement celebrated this month after the US dairy industry voluntarily pledged to remove all artificial dyes from ice-cream by 2028. In April, US health secretary Robert F Kennedy Jr prevailed upon the food industry to stop using artificial dyes, and many of the nation's largest food manufacturers, including Nestle, Kraft Heinz and PepsiCo, have already promised to comply. But the ice-cream pledge made Kennedy especially happy because, he said, ice-cream is his favorite food. Prepare to say goodbye to the brilliant pink (from red dye No 40) that signifies strawberry, the cool green (yellow 5 and blue 1) of mint chocolate chip, and the heroic combination of red 40, blue 1, and yellow 5 and 6 that makes up Superman. One of the goals of the Maha movement is to prevent childhood diseases, which Kennedy argues can be accomplished by, among other things, addressing the use of additives in ultra-processed foods. A recent study published in the Journal of the Academy of Nutrition and Dietetics calculated that, in 2020, 19% of food products contained artificial dyes – 'the most egregious' additive, according to Kennedy. Those dyes, he claims, are responsible for a host of health issues, including cancer, hyperactivity and possibly autism. 'The American people have made it clear – they want real food, not chemicals,' Kennedy said in a statement. Aside from jokes on social media about Donald Trump's skin tone and Kennedy's alleged use of methylene blue (an artificial dye that some claim boosts 'mitochondrial efficiency' and longevity), the initiative has faced little political opposition. In January, when Joe Biden was still president, the FDA announced a ban on red dye No 3 scheduled to go into effect in 2027. Red 3, the FDA explained, was shown to cause cancer in rats, and while it does not show up in food in large enough quantities to affect humans, it still violates a law forbidding additives that contain carcinogens. Meanwhile, states as politically varied as West Virginia, Texas and California have already established their own bans or requirements that foods containing artificial dyes carry warning labels, citing the need to protect kids. (In the UK and the EU, restrictions on artificial dyes have been in place for years.) Why the fuss over food coloring? Are natural dyes really that much better for our health? 'They're better for some people's health,' says Jamie Alan, a professor of pharmacology and toxicology at Michigan State University. 'There is a very small percentage of children who are very sensitive to these dyes. And when they eat these dyes, they display behaviors that we sometimes associate with ADHD.' Alan stresses that there is no evidence that those kids actually develop ADHD. But research has found that after eating foods containing certain dyes, children, including those diagnosed with ADHD or autism, can show signs of hyperactivity, moodiness and inattentiveness. However many of these foods, particularly candy and soda, also contain sugar, which has also been connected to hyperactive behavior. Alan recommends that parents talk to a pediatrician and try an elimination diet to make sure the dye and not another ingredient is to blame. But she largely supports phasing out artificial dyes; most public health advocates think this is a good idea. 'In my opinion,' Alan says, 'because we're talking about children and because they are a vulnerable population, I do think this is a great thing to do. But I will recognize that it is not going to impact the vast majority of the population.' One group that the change in dyes will certainly affect is the food manufacturers themselves. Switching from artificial to natural dyes is a complex process, says Travis Zissu, the co-founder and innovation lead of Scale Food Labs in Golden, Colorado, which offers a program to help manufacturers with the dye conversion. Unlike artificial dyes, which are derived from petroleum, natural dyes come mostly from plants: turmeric, for example, is used for yellows; algae and butterfly pea flower for blues; lycopene from carrots and tomatoes for reds. These dyes can be less stable, so Scale's program begins with finding natural pigments that will not be affected by heat and other chemicals, followed by tests to determine which combination of dyes will produce the most reliable color. Next, Scale helps companies lock in contracts that will not force them to raise their prices too much and secure light-sensitive packaging to protect the colors. Finally, there are nine to 12 months of product testing to make sure production runs smoothly and that there are no adverse effects for consumers, such as red-dyed feces (something that has been known to happen with beet powder and extract; Alan says it's harmless, but admits it can be unnerving). But Zissu's biggest concern is that there won't be enough to go around. Natural color demand is already up between 30-50% across the industry since food companies began announcing their intentions to stop using artificial color, he says, and the earliest deadline – 2027 – is still years away. 'There is simply not enough supply to replace every single item in the market,' he says. 'You'll see the largest companies locking down colors soon, but there will not be enough until 2030.' There is also the worry that American consumers will reject the new colors altogether. While their counterparts in Europe, Canada and Japan have peacefully accepted the duller hues of natural dyes, Americans remain stubbornly attached to neon-bright candy and cereal. Case in point: in 2015, General Mills pledged to remove all artificial colors and flavorings from its products. The following year, it rolled out a natural version of Trix, the kid-friendly fruity breakfast cereal. But the muted Trix, colored by radishes, purple carrots and turmeric, was a flop. Customers missed the vibrant colors and complained that the new version didn't taste right. By 2017, 'classic Trix' had returned to grocery stores. On the other hand, when Kraft reformulated the powder for its macaroni and cheese and quietly began selling the all-natural version in December 2015, there was much less protest. As an Eater headline at the time put it: 'Kraft Changed Its Mac and Cheese and Nobody Noticed.' Perhaps it was the marketing strategy – Kraft did not bother to make a big announcement until after it had sold 50m boxes – or maybe it was because the natural dyes were just as orange as the original. (Alan recalls that her young nieces and nephews were slightly worried about the change but accepted the new mac and cheese without much fuss.) As the adage goes, we eat with our eyes. The appearance of food should not change our perceptions of how it tastes, but, as anyone who has ever bought produce knows, it definitely does. In nature, brighter colors indicate that foods are ripe and will taste good. This principle also applies to human-made food. As far back as the middle ages, according to Ai Hisano, a professor of business history at the University of Tokyo and author of Visualizing Taste: How Business Changed the Look of What You Eat, dairy farmers would mix carrot juice and annatto from achiote trees into their butter to make it a more appetizing yellow. When scientists discovered petroleum-based dyes in the mid-19th century, the dairy industry was one of the earliest adopters: the artificial dyes were cheaper, and they helped create uniform yellows for butter and cheese that appealed to shoppers. Other food producers quickly followed suit. Meat would be red! Sandwich bread would be white! Oranges – which sometimes stayed green, even when they were ripe – would be orange! By the early 20th century, the US government had started regulating food coloring to make sure it didn't kill anyone. This was also the beginning of the golden age of industrial food such as candy, breakfast cereal and, most notoriously, Jell-O, which came in colors never seen in nature. Food dye became vital for branding, Hisano writes. Even if brighter color didn't really affect flavor because the food was entirely manufactured, people perceived that it did, and that was what mattered. Would a beige Flamin' Hot Cheeto taste as spicy? 'I assume many consumers in the early 20th century were frightened by those bright-red foods,' Hisano told the Atlantic in 2017. 'But one reason consumers liked them is because they were excited about these colors they had never seen before.' And the knowledge that they were regulated by the FDA made them feel they were safe to eat. Because the identity of their products depends on color, the most resistance to Kennedy's initiative has come from America's candy manufacturers. A spokesman for the National Confectioners Association said that candy makers will not adopt natural dyes until federal regulations compel them to. Of all the biggest US food companies, only Mars, maker of M&Ms, Skittles and Starburst (incidentally, Trump's favorite candy), has not yet pledged to give up artificial dye, except for the already banned red 3. However, FDA commissioner Marty Makary told Fox News that he thinks Mars will come around sooner than later. Zissu, the food dye consultant, foresees 'an R&D sprint' to develop natural dyes before the 2027 deadline. And indeed, since May, the FDA has approved four new natural colors – three blues and one white – for a wide range of food, including juices, milk-based meal replacements, cereal, chips, sugar and ready-to-eat chicken products. But Zissu does not think that a transition to natural dyes means that the color of food will revert to a pre-industrial dullness. 'I believe we will always see the bright colors in candy and other items that consumers come to expect,' he says. 'There will just be a lot more research dedicated to getting those colors if artificial [dye] is banned.' It may also help if America's food manufacturers act en masse, as they appear to be doing: the change will be so overwhelming that, as Zissu puts it, 'neon synthetics will look as dated as trans fats.' Perhaps in a few years, we will look back at green mint chip ice-cream in wonder. (Some people already do: many ice-cream producers, including Ben & Jerry's and Häagen-Dazs, don't use green as the signifier for mint.) It seems Maha is poised to help shake America of its affair with artificial colors. But it celebrates this victory at the same time as the Trump administration guts public health infrastructure. The ice-cream industry's pledge came just 11 days after Congress passed a spending bill that will cut Medicaid spending, and therefore healthcare for millions of children, and slash Snap food assistance for US families. It came the same day that the Department of Health laid off thousands of employees. Under Trump, the government has also cut research grants to scientists studying, among other things, disease prevention and vaccines (of which Kennedy is a notorious skeptic). Underlying issues such as food and housing insecurity and child poverty that devastate children's wellbeing are likely to worsen. Alan thinks that if Kennedy is serious about improving the health of America's kids, there are much more pressing issues than food dye to work on. 'I just can't believe that someone would be given a chance to make such an impact,' she says, 'and this is what they choose to do.'
The Independent
3 hours ago
- The Independent
Fossils of ancient shark species discovered in Kentucky cave
Fossils of an ancient shark species have been discovered in a Kentucky cave, officials announced during Shark Week. The Discovery Channel isn't the only one educating shark lovers this week. Mammoth Cave National Park recently announced the discovery of an ancient shark species with unique teeth. The ancient shark species, known as Macadens olsoni, 'is notable for its unique tooth whorl, a curved row of teeth designed for crushing small sea creatures,' Mammoth Cave said in a press release issued Thursday. The shark species likely grew to less than a foot long and probably ate mollusks and worms, according to the park. The fossils were found in the Ste. Genevieve Formation, which dates back to around 340 million years ago, when Mammoth Cave was submerged in a warm, shallow sea. 'This discovery is a remarkable addition to our understanding of ancient marine life and underscores the importance of preserving and studying our natural history,' Mammoth Cave Superintendent Barclay Trimble said. The shark species was named after Mammoth Cave and Rickard Olson, a retired park scientist, 'who played a crucial role in documenting shark fossils in the park as part of a recent Paleontological Resource Inventory', according to the park. 'This finding not only enhances our knowledge of ancient marine ecosystems but also emphasizes the critical role of paleontological research in our national parks,' Trimble said. He added: 'Every discovery connects the past with the present and offers invaluable educational opportunities for students and the public.' At least 70 species of ancient fish from more than 25 caves and cave passages have been identified at Mammoth Cave, including more than 40 species of sharks and relatives.
Reuters
3 hours ago
- Reuters
Comic-Con: 'Tron: Ares' digital and real worlds collide
SAN DIEGO, July 25 (Reuters) - The real and virtual worlds collided on Friday in clips from Disney's "Tron: Ares" movie, as fans got a preview of high-speed, high-tech motorcycle scenes at Comic-Con in San Diego. "I'm an official 'Tron' super fan," said Jared Leto, who stars as Ares, a hyper-intelligent program sent from the virtual to the real world, presenting a new threat to humans from artificial intelligence. "Movies like this really gave me something to dream for and about," Leto told a panel discussion after red and blue laser lights and people in glowing high-tech outfits filled Hall H at the convention. The "Suicide Squad" actor said he had latched onto the original "Tron" film as a lover of video games when he was young. "Tron: Ares" is the third installment in the series dating back to 1982 and a sequel to the 2010 movie "Tron: Legacy." Jeff Bridges, who was also on the panel, will be reprising his role as the computer hacker Kevin Flynn in the science fiction thriller, which arrives in theaters on October 10. "Pixels definitely have more fun," said Cameron Monaghan, comparing his role as a computer program to portraying a human being.
