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Unravelling the mystery of the Mummy of the 'Air-Dried Chaplain': Vicar who died in 1746 was exceptionally well preserved thanks to unusual embalming technique

Unravelling the mystery of the Mummy of the 'Air-Dried Chaplain': Vicar who died in 1746 was exceptionally well preserved thanks to unusual embalming technique

Daily Mail​02-05-2025

After spending nearly 300 years buried in a coffin, most people would be reduced to a pile of bones.
But not Franz Xaver Sidler von Rosenegg, the Austrian 'Air-Dried Chaplain' who is exceptionally well-preserved.
The long-dead vicar, who passed away in 1746, has an unusual embalming method to thank for his extraordinary durability.
But it's not one for the squeamish.
'The unusually well-preserved mummy in the church crypt of St Thomas am Blasenstein is the corps of a local parish vicar, Franz Xaver Sidler von Rosenegg, who died in 1746,' said Dr Andreas Nerlich, a pathologist at Ludwig-Maximilians-Universität and first author of the study.
While many cultures around the world have embalmed their dead for centuries, this was the first time scientists had seen anything like this.
'Our investigation uncovered that the excellent preservation status came from an unusual type of embalming,' Dr Nerlich said.
'It was achieved by stuffing the abdomen through the rectal canal with wood chips, twigs and fabric, and the addition of zinc chloride for internal drying.'
As seen from these pictures, the mummy was extremely well preserved with a 'completely intact body wall'
The team conducted extensive analyses including CT scanning, focal autopsy, and radiocarbon dating.
The mummy's upper body was fully intact, whereas the lower extremities and head showed considerable post-mortem decay.
During their investigation, the researchers found a variety of foreign material packed in the abdominal and pelvic cavity.
Upon opening the body, the team identified wood chips from fir and spruce, fragments of branches, as well as different fabrics, including linen, hemp, and flax. All these materials were easily available at that time and in that region.
The researchers believe it is this mixture of materials that kept the mummy in such good condition.
'Clearly, the wood chips, twigs, and dry fabric absorbed much of the fluid inside the abdominal cavity,' Dr Nerlich said.
Next to these absorbents, a toxicological analysis showed traces of zinc chloride, which has a strong drying effect.
While most embalming methods involve opening the body to prepare it, this required inserting the embalming materials through the rectum.
Picture A shows a mixture of fragmented white fabric, small wood chips and plant material that was removed from the mummy's abdomen. Picture B shows a round foreign sphere detected in the left pelvis
'This type of preservation may have been much more widespread but unrecognized in cases where ongoing postmortal decay processes may have damaged the body wall so that the manipulations would not have been realized as they were,' Dr Nerlich explained.
Inside the mummy, the researchers also found a small glass sphere with holes on both ends – perhaps an application to fabric of monastic origin. Since only a single bead was found, it might have been lost during the preparation of the body.
The team's analysis, which included radiocarbon dating, also revealed that the mummy ate a high-quality diet based on central European grains, animal products and possibly fish.
Towards the end of his life he may have experienced food shortages, likely due to the War of Austrian Succession.
The lack of major sign of stress on the skeleton fits the life of a priest without hard physical activity. There also was evidence of a long-term smoking habit, and lung tuberculosis towards the end of his life.
Dr Nerlich said it's possible the mummy had been prepared for transportation to his home abbey, which might have failed for unknown reasons.
The findings were published in the journal Frontiers in Medicine.
WHAT ARE THE OLDEST TATTOOS IN THE WORLD?
Since his discovery on 19 December 1991 by German hikers, Ötzi has provided a window into early human history.
His mummified remains were uncovered in melting glacier in the mountainous border between Austria and Italy.
Analysis of the body has told us that he was alive during the Copper Age and died a grisly death.
Ötzi, who was 46 at the time of his death, had brown eyes, relatives in Sardinia, and was lactose intolerant.
Experts discovered a total of 61 tattoos on Ötzi's body using different wavelengths of light to pick them out on the mummy's darkened skin.
And in December 2015 they were confirmed to be the world's oldest - beating markings on an unidentified South American Chinchorro mummy.
Experts had thought the South American mummy with a moustache-like tattoo on its face died in around 4,000BC, before realising it's younger than Ötzi, who was killed in around 3250 BC.
While researchers can't be sure why Ötzi had the tattoos, many think that they served as a form of acupuncture.
'We know that they were real tattoos,' Albert Zink, head of the Institute for Mummies and the Iceman in Bolzano, Italy told LiveScience.
The ancient tattoo artist who applied them 'made the incisions into the skin, and then they put in charcoal mixed with some herbs.'
The tattoos, mostly found on Ötzi's lower back and legs, between the knee and food, may have been a way to relieve the effects of chronic pain or injuries.
Ötzi was thought to have done a lot of walking in the Alps, which could have resulted in joint pain in his knees and ankles.
The 61st tattoo, found on the ribcage, has puzzled researchers who suggest Ötzi may also suffered from chest pain.
If the tattoos were not for therapeutic benefit, the researchers say they could have had symbolic or religious significance.
Alternatively, they may simply be geometric shapes with no hidden meaning.
In March, 2018, figurative tattoos were been discovered on 5,000-year-old Egyptian mummies at the British Museum.
Experts said that these were the world's earliest figurative tattoos.
The tattoos are of a wild bull and a Barbary sheep on the upper-arm of a male mummy, and S-shaped motifs on the upper-arm and shoulder of a female.
The find dates tattoos containing imagery rather than geometric patterns to 1,000 years earlier than previously thought.

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Generally, oestrogen is on a downward slope during perimenopause, but with unpredictable peaks. 'While oestrogen is on a rollercoaster as we age, progesterone plummets,' Tara says. Foods that trigger histamine intolerance Foods that have been reported to have higher levels of histamine: Alcohol Pickled or canned foods – sauerkrauts Matured cheeses - blue, parmesan, camembert Smoked/cured meat products – salami, ham, sausages Shellfish Fresh or canned tuna, sardines, mackerel, salmon, herring Beans and pulses – chickpeas, soy flour Long-stored nuts – e.g peanuts, cashew nuts, almonds, pistachio Chocolates and other cocoa based products Seitan Rice vinegar Ready meals Salty snacks, sweets with preservatives and artificial colourings Aubergine Spinach Tomatoes Broad beans Foods that have been reported to have released histamine (histamine releasers): Most citrus fruits – lemon, lime, oranges Cocoa and chocolate Walnuts, peanuts Papaya, pineapples, plums, kiwi and bananas Legumes Wheat germ Most vinegars Additives – benzoate, sulphites, nitrites, glutamate, food dyes Foods that have been reported to block the diamine oxidase (DAO) enzyme: Alcohol Black tea Energy drinks Mate tea Source: Histamine Intolerance Awareness and Allergy UK Tara explains that oestrogen increases histamine and is linked to slowing down the production of the DAO enzyme which clears histamine from our body. As well as hormones, some medications and gastrointestinal issues such as irritable bowel disorder can actually get in the way of DAO working properly. How to treat histamine intolerance The NHS doesn't offer a histamine intolerance test, but you can buy them online. However, Dr Najjar advises against doing them without the support and expertise of a qualified medical practitioner. You may take antihistamines when your body is reacting to histamines - and, after being put on strong ones, I was given a long list of foods that I had to remove from my diet. Although you can take antihistamines, Tara claims: 'Most antihistamine treatments are just a band-aid, blocking your histamine receptors. 'What we need to think is, 'why is my allergy bucket so full and causing me this hell?' 'Reduce dairy, gluten, sugar and alcohol as these are inflammatory and limit fermented food (such as kombucha and sauerkraut), avocados, spinach, tomatoes, chocolate and citrus fruit as these stimulate histamine.' Tara adds: 'High levels of the stress hormone cortisol correlate with high histamine so find ways to calm your nervous system every day and prioritise your sleep. "A high dose vitamin C supplement can also break down histamine.' A process of eliminating potential histamine-rich trigger foods and then slowly reintroducing them, can help you discover where your tolerance lies. In a matter of days, my skin calmed. The itching ceased and I felt like a free woman! Still to this day, I am strict on what I eat and if I know I'll be drinking champagne or wine, or eating smoked salmon or anything fermented, I will take an antihistamine to prepare myself. My histamine intolerance dictates what I eat and drink and every day I have to stop and think before I put anything in my mouth. Honestly, the itchiness isn't worth it. So what can you eat? Laura says that low-histamine staples include fresh meat and poultry (not processed or leftover), freshly cooked fish and eggs (especially the yolks). Gluten-free grains like rice and quinoa, most fresh vegetables (like courgette, carrots and broccoli) and leafy greens (except spinach) are all okay. 'Vitamin C and B6 are crucial for DAO activity," says Laura. "I often suggest foods such as parsley, fresh greens, peppers, blueberries, chicken, turkey and sunflower seeds.' She adds: 'The gut plays a huge role in histamine regulation so I also encourage anti-inflammatory and gut-supportive foods such as freshly cooked root vegetables, herbs such as ginger, turmeric and thyme and omega-3-rich oils from flax or chia seeds." Laura adds that the freshness of your foods plays a part - even food that's been left in the fridge for a day could trigger symptoms.

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