Latest news with #RobertKoch
21-07-2025
- Health
Good and Good for You! Easy and Doctor-Approved Kanten Recipes
Invented in Japan, kanten , or agar, originates from Chinese tokoroten and began being produced in the Edo period (1603–1868). Although often confused with gelatin, it is different in a number of ways, including the ingredients, its production process, and how it is handled. Kanten comes in three forms: bōkanten sticks, itokanten strands, and konakanten powder. Bōkanten (also known as kakukanten blocks) and itokanten are made mainly from the red seaweed tengusa ( Gelidiaceae ) which is boiled to produce a liquid that is then cooled and set to create tokoroten . It is then further processed using the traditional method of freeze-drying. These types of kanten can be rehydrated, after which the excess water is squeezed out and the ingredient is then cut into bite-sized pieces to be eaten in salads or soup. Konakanten , on the other hand, is generally made by combining tengusa with a similar red seaweed like ogonori ( Gracilaria ) and industrially produced. It has a wide range of uses, including for food processing in factories, moisturizing in cosmetics, and capsules in pharmaceuticals. In any case, kanten is special because, as it is made from seaweed, it is rich in dietary fiber and extremely low in calories. From left to right, bōkanten , itokanten , and konakanten . (© Pixta) Gelatin, meanwhile, is made from collagen extracted from the bones and skin of animals like pigs, cows, and fish. Its main nutrient is protein and it contains no dietary fiber at all. When compared to kanten before rehydration, it also has more than twice as many calories, gram for gram. This means that desserts made with kanten are much healthier. It can also be enjoyed with peace of mind by Muslims, who refrain from eating pork products, and vegans. Related content Kanten: A Japanese Health Food Boasting a 200-Year-Old Industry Water Retainment Produces a Weight Loss Aid Kanten is produced through the traditional method of drying tokoroten outside during winter, repeatedly freeze-drying it for around two weeks. During that time, impurities are removed and it becomes a tasteless, odorless white object. In its dry state, the dietary fibers agarose and agaropectin account for 80% to 90% of its composition. This makes kanten one of the richest foods in dietary fiber. Kanten used to be one of Japan's major exports. In the early 1880s, the German physician Robert Koch successfully isolated and grew the tuberculosis bacteria in pure culture using kanten as the gelling agent on agar plates. Following that, the Scottish physician Alexander Fleming discovered the world's first antibiotic, penicillin, using the same medium. They both received the Nobel Prize for these great achievements. Kanten being used as a gelling agent in an experiment. (© Pixta) 'This is why, overseas, it is known more as a culture medium for bacterial research than as a food product,' states Tochikubo Osamu, a doctor of internal medicine and professor emeritus at Yokohama City University. He is a leading researcher of the health benefits of kanten . 'It's amazing to think that kanten , which has contributed so much to the development of modern medicine, originated from Japan and in the Edo period as well.' Tochikubo poses with uncooked bōkanten . (© ) 'What makes kanten distinctive is how rich it is in dietary fiber and its special properties,' he continues. 'Dietary fiber has a mesh-like structure, and in the case of kanten , it is extremely fine, so it can hold a hundred times its weight in water. Konnyaku , or konjac jelly, by the way, can hold around thirty times as much.' The capabilities of these impressive water-retaining properties are revealed once in the intestine. 'It creates a feeling of fullness, so it can help with dieting and prevent overeating. Kanten isn't absorbed in the intestines and has almost no calories itself. No matter how much you eat, it passes through with the stools, so there is no worry of gaining weight.' The increase in regular bowel movements and metabolism, as well as the promoted excretion of waste products, means it helps with creating healthy skin, too. A Kanten Diet Boom In 2004, Tochikubo conducted clinical experiments to investigate the effect of kanten on lifestyle-related diseases. A set of 76 diabetic patients were randomly divided into two groups, and keeping all other dietary conditions the same, one of the groups was asked to eat a little less than 200 grams of reconstituted kanten (equivalent to two grams of powdered kanten ) every evening before dinner. The changes after three months showed that the kanten -eating group's weight, body fat, blood sugar (Hemoglobin A1c), total cholesterol, and other values had improved compared to the other group. The results of this experiment were published in a co-authored paper, leading to a kanten diet boom in 2005. Says Tochikubo: 'The dietary fiber in gelatinous kanten slows the absorption of sugar in the intestines and suppresses sudden rises in blood sugar levels, which can lead to prevention and improvement of diabetes. It also promotes adsorption and excretion of some bile acids, which is effective against dyslipidemia. Subsequent research has shown that kanten is also effective against arteriosclerosis and high blood pressure.' Tochikubo has been recommending dietary therapy using kanten to his patients for more than 30 years, and has achieved good treatment results. Now 82 years of age, he still maintains his own health by eating kanten every day. Kanten after it has been dissolved in water and then set. (© Pixta) The doctor describes his own regimen as follows. 'I boil and dissolve 2 grams of powdered kanten in 200 milliliters of water, leave it to set, and then eat it thirty minutes before dinner, with around 150 milliliters of soy milk poured over it. It's delicious with a little honey added too.' The addition of the soy milk is to make up for the lack of protein in the kanten . 'I consciously add the soy milk as it contains a good balance of essential amino acids, which can't be produced by the body. Soybeans are high in isoflavones, which act in a similar way to women's hormones, so it is particularly recommended for women suffering from menopausal symptoms. But cow's milk is fine too.' Cooking with Kanten Kanten dissolves at temperatures over 90°C, so it needs to be heated thoroughly to prepare it for ingestion. Kanten being brought to the boil to dissolve it. (© Pixta) It sets firmly once it has cooled to around 35°C to 40°C. You can create a fluffy texture by adjusting the amount used. Unlike jelly made from gelatin, this sets at room temperature and does not melt unless reheated. Keeping these characteristics in mind, let's try making some standard kanten recipes. Points to Remember The amount needed for the kanten to set: 1 bōkanten stick (8 grams) = 8 grams of itokanten threads = 2 teaspoons of konakanten powder (4 grams) to set: 1 stick (8 grams) = 8 grams of threads = 2 teaspoons of powder (4 grams) A total of 400 to 600 millimeters of water is appropriate for one bōkanten stick. (Less water gives a firm set, while more makes it softer. Adjust to your taste.) stick. (Less water gives a firm set, while more makes it softer. Adjust to your taste.) Give the bōkanten or itokanten a quick rinse and then rehydrate it by soaking in water for 10 to 30 minutes. Break up the stick before using it. or a quick rinse and then rehydrate it by soaking in water for 10 to 30 minutes. Break up the stick before using it. If you add a cold ingredient, the mix will set straight away, so heat those ingredients until lukewarm before adding them. For acidic ingredients, remove the pan from the heat and allow the kanten mix to cool before adding them as they are less likely to set if boiled together. ● Milk Kanten Jelly This is a classic kanten dessert! It is popular to add canned fruit such as mandarin oranges. Milk kanten jelly with mandarin oranges. (© Pixta) Ingredients (makes 2–3 servings) 1/2 bōkanten (or 4 grams itokanten , or 1 teaspoon konakanten ) (or 4 grams , or 1 teaspoon ) 200ml water 200ml lukewarm milk 3 tablespoons sugar Preparation Rehydrate the stick or thread kanten in water (extra to what is listed in the ingredients) and then squeeze the water out. Break the stick into pieces. For powdered kanten, start from step 2. Put the kanten in a pan with the measured water and cook on medium heat. Bring it to the boil and simmer for around 2 minutes while mixing well to dissolve the kanten . Add the milk and lower the heat. Stir in the sugar; once it is dissolved, turn off the heat. Strain the mix through a sieve and pour into a mold that has been wetted with water. Let it cool (add fruit at this point as desired), and then move it to the refrigerator to set. * If you make this without using milk and sugar, it becomes a kanten dessert known as mitsumame , which is cubes of kanten , served with fruit, red beans, and shiratama rice flour dumplings. ● Murakumo-yose The name of this dessert, literally 'a cluster of clouds,' comes from the way the egg poured into the dashi stock, creating a cloud-like appearance. Depending on the region, this dessert is also known as tamago (egg) kanten or bekkō ('tortoiseshell'). This is a good dish for in hot weather or when you have little appetite, as it is easy to eat. Murakumo-yose (© Pixta) Ingredients (makes 2-3 servings) 1/2 bōkanten (or 4 grams itokanten , or 1 teaspoon konakanten ) (or 4 grams , or 1 teaspoon ) 200 ml dashi stock stock 1 egg, beaten 1 tablespoon soy sauce 1 teaspoon mirin Preparation Rehydrate the stick or thread kanten in water (extra to what is listed in the ingredients) and then squeeze the water out. Break the stick into pieces. For powdered kanten, start from step 2. Put the kanten and dashi stock into a pan and cook on medium heat. Bring it to the boil and simmer for around 2 minutes while mixing well to dissolve the kanten . Then add the soy sauce and mirin . In a thin stream, pour the beaten egg into the stirred mixture from Step 2. As the egg begins to set, stop the heat. Pour the whole mixture into a mold that has been wetted with water. Let it cool and then move it to the refrigerator to set. ● Kanten Miso Soup Simply add kanten to regular miso soup to experience a new texture! Be sure to eat it before it cools and hardens. Kanten miso soup (© Pixta) Ingredients (makes 2 servings) 4 grams itokanten (or 1/2 bōkanten ) (or 1/2 ) 2 servings of miso soup Preparation Rehydrate the kanten in water (extra to what is listed in the ingredients) and then squeeze the water out. Break the stick into pieces. Place the kanten in a bowl and pour hot miso soup over it. Kanten can be found in the dried food section at all supermarkets in Japan, and at many Asian food outlets overseas. Able to be stored long-term, it is convenient to keep on hand for use whenever you want. Why not try adding kanten to your daily diet? Recipe supervision: Tochikubo Osamu (professor emeritus at Yokohama City University, chair of the NPO Citizen Health and Longevity Network Lab) (Originally published in Japanese. Reporting and text by . Banner photo: Bōkanten and desserts made using kanten . © Pixta.)
Zawya
09-05-2025
- Health
- Zawya
'Yes! We Can End TB!' — World Health Organization (WHO) Calls for Accelerated Implementation of the Multisectoral Accountability Framework for the Tuberculosis (TB) Response
On 24 March 1882, Dr Robert Koch announced to the Berlin Physiological Society that he had discovered Mycobacterium tuberculosis, the bacterium that causes tuberculosis (TB). This landmark discovery revolutionised the understanding and treatment of TB. By isolating and culturing the microorganism, Dr Koch laid the foundation for effective diagnostic and treatment methods that have since saved countless lives. In recognition of his pioneering work, he was awarded the Nobel Prize in Physiology or Medicine in 1905. Each year on 24 March, countries around the world commemorate World Tuberculosis Day (WTD)—not only to honour Dr Koch's achievement but also to raise awareness of the devastating health, social and economic consequences of TB, and to accelerate efforts to end the global TB epidemic. Despite significant advances, TB remains a major public health challenge in Ethiopia, as in many low- and middle-income countries. According to the 2024 WHO Global TB Report, Ethiopia is among the 30 high-burden countries for both TB and TB/HIV. The estimated TB incidence is 146 per 100,000 population, with 8.3% of TB patients co-infected with HIV. In 2023, TB-related mortality among HIV-negative individuals was estimated at 19 per 100,000 population. Ethiopia commemorated World TB Day on 23 March 2025 in Arba Minch City under the global theme: 'Yes! We Can End TB! Commit, Invest, Deliver!' The event featured a range of activities, including the Tuberculosis Research Advisory Council (TRAC) Conference, as well as vibrant social mobilisation and awareness-raising campaigns. Participants included senior officials from the Federal Ministry of Health (FMoH), the South Ethiopia Regional Health Bureau, Arba Minch City Administration, Arba Minch University, WHO, the German Leprosy and Tuberculosis Relief Association (GLRA), the Armauer Hansen Research Institute (AHRI), and other partners and stakeholders. Tuberculosis Research Advisory Council (TRAC) Conference Ethiopia has adopted WHO's End TB Strategy, which aims to eliminate TB by 2035. The strategy's third pillar emphasises intensified research and innovation. To support this, the WHO Global TB Programme (GTP) developed the Global Action Framework for TB Research (GAF) to advance TB research at national and global levels, especially in low- and middle-income countries. The framework promotes the development of country-specific TB research plans, strengthens research capacity, and fosters the establishment of national research networks that link TB control programmes with academic and research institutions. Ethiopia's National TB Research Advisory Council (TRAC) was established in 2001 with support from WHO. For nearly two decades, TRAC has provided technical guidance to the National Tuberculosis Programme and the FMoH. It has played a vital role in advancing operational research on TB prevention, care and control, while serving as a platform for collaboration between researchers and national authorities. This year, TRAC held its 19th Annual Conference from 21 to 22 March 2025 in Arba Minch, South Ethiopia, under the theme: 'Yes! We Can End TB! Commit, Invest, Deliver!' In his keynote address, Dr Owen L. Kaluwa, WHO Representative to Ethiopia, commended the country's progress in TB control but underscored the need to close critical gaps. He noted that treatment coverage for new TB and multidrug-resistant TB (MDR-TB) cases stood at approximately 72% and 31%, respectively. Alarmingly, one third of all estimated TB cases and two thirds of MDR-TB cases still lack access to quality care. Recognising TB as both a health issue and a broader development challenge, Dr Kaluwa called for strengthened collaboration across sectors. He urged expedited implementation of the Multisectoral Accountability Framework for TB (MAF-TB), which Ethiopia launched two years ago. He also highlighted a 60% funding gap in Ethiopia's TB response, as reported in the 2024 Global TB Report, warning that global funding uncertainties could widen this gap—potentially delaying progress towards the End TB targets. Dr Kaluwa emphasised the importance of prioritising domestic investment in TB prevention and care, increasing awareness and community education, and advocating for policies that support TB control. He called for stronger political commitment, effective multisectoral coordination, and robust accountability mechanisms. In addition, he encouraged the adoption and expansion of global innovations and tools to accelerate TB control and urged greater support for local research to generate context-specific evidence for decision-making. Opening the research conference, H.E. Dr Dereje Duguma, State Minister of Health, acknowledged the achievements of Ethiopia's national TB programme, including the scale-up of WHO-recommended rapid diagnostic tools—now exceeding 900 units nationwide—which have significantly improved TB case detection. Dr Dereje stressed the importance of reinforcing the MAF-TB to drive coordinated, multisectoral efforts. During the event, he presented certificates of recognition to healthcare workers and professionals for their long-standing contributions to TB prevention and care in Ethiopia. He also awarded the highest honours to Dr Abraham Assefa for his outstanding contributions to TB control and to TRAC. Over the course of the two-day conference, 27 research abstracts—selected from more than 100 submissions to the TRAC Secretariat—were presented and discussed, offering valuable insights into national TB priorities and further strengthening the country's TB research agenda. Distributed by APO Group on behalf of World Health Organization (WHO) - Ethiopia.
Yahoo
17-04-2025
- Business
- Yahoo
America's struggling wine industry is getting crushed by global tariffs and Canada's retaliation to them
Canada's break from American-made wine and the Trump administration's global tariffs have compounded the struggles of the United States' already-stressed wine industry to the point that it may be difficult for much of it 'to come back from,' an American wine organization leader told NBC News. 'Canada is the single most important export market for U.S. wines with retail sales in excess of $1.1 billion annually,' Robert Koch, the California Wine Institute's president and CEO, said in a statement. Last month Canada united to boycott American wines — taking all U.S.-made vino and alcohol off its liquor and wine store shelves and out of restaurants across the country — as an aggressive retaliatory response to Trump's tariffs on its political ally north of the border. The boycott started in Ontario, and every other province responded in kind. When Manitoba Premier Wab Kinew announced his territory would ban American wine and alcohol, he mocked Trump's signing an executive order in a social media video. 'This order, it's a wonderful order, it's a beautiful order,' Kinew said sarcastically. 'This order is pulling American booze off the liquor market shelves.' His staff, lined up behind him, applauded as he held up the order for all to see. It has become a point of national pride not to buy American. 'Their people are now motivated' because of the tariffs, Kaiser said. The results have the potential to be catastrophic for the wine world in the United States. 'We understand the reasoning behind some of these tariffs,' said Mike Kaiser, the executive vice president and director of government affairs for Wine America, a group that advocates for wine industry policies in Washington, D.C. His industry has been 'caught in the crossfire' of a trade war, and even if the tariffs were reversed tomorrow, he said, 'I think the psychological damage with the consumer might be really hard to come back from, even if these disputes are ironed out.' He added that some exporting winemakers 'may be able to absorb this tariff.' But losing $1 billion a year to 'unsold wine that was already in Canada, it really disrupts the domestic wine market here from top to bottom.' The White House did not respond to a request for comment on the tariffs' effects on the wine industry. The Liquor Control Board of Ontario, which controls the sale and distribution of alcohol in Canada's second-largest province, also did not respond. Before Trump issued tariffs on other countries, America's wine business had already been facing headwinds. 'We are struggling,' said Christi Coors Ficeli, CEO of Goosecross Cellars in the Napa Valley of California. After the Covid-19 pandemic, wine consumption went down in the United States, sales dipped and visits to wineries became inconsistent. Alcohol-based drinks like White Claw and High Noon have become popular alternatives to wine, Ficeli said. In addition, in January, U.S. Surgeon General Vivek Murthy suggested wine could be harmful, even in small quantities, which Ficeli believes turned away drinkers. Last, the cost of wine — to buy it and to visit wineries — increased because of inflation and, in some cases, wineries' trying to make up for the slowdown. 'It has gotten fairly expensive for tourists to come here,' Ficeli said. Wanda Newman Johnson, a frequent Napa Valley visitor, said the tariffs have put her in a 'wait-and-see mode' about whether she will continue to have wine shipped to her home in Atlanta. 'I feel really bad, because many of these wineries are small businesses, which are the heart of the country,' said Newman Johnson, who has memberships at Brown Estate and Turnbull Wine Cellars in Napa. 'They're getting impacted and hurt, and I don't know how some of them are going to be able to survive the tariffs.' Ficeli also said Napa has become less affordable to visit in recent years. 'A lot of us had to raise prices, because after Covid, pricing was insane, for especially getting glass,' she said. Most wineries import bottles from China, she said, because U.S.-made bottles are substandard. The price of shipping them out of China also increased by 'double or triple' the amount pre-Covid. 'So most of us made price increases just to cover our cost increases,' she said. But with Trump's 145% tariffs on China having initiated a 125% tariff on products made in China coming into the United States, getting bottles from Asia has become cost-prohibitive. Throw in the 10% tariffs on European imports — under which American wineries buy French oak barrels to cultivate wine and bottle corks from Spain — and a financial quagmire has emerged. 'Some of the barrel suppliers are telling us that they'll eat the tariffs and they'll just give us similar pricing to last year, with a slight increase,' Ficeli said. 'And some are telling us that it could be a 15, 20% increase in barrel prices, which for a small winery like us is a lot to handle, especially when you're spending $1,200 a barrel.' Ficeli said she is concerned about the prospect of having to pass along the increases to her customers, whom 'we don't want to rip off.' But the tariffs will affect the cost of bottles, barrels and even corks. 'It's going to be a struggle,' she said. And the struggle is not just in California, the largest wine-growing area in the country. In New York's idyllic Finger Lake region, for example, where there are more than 100 wineries near Canada, the impact of the tariffs is punishing. Scott Osborn, owner of Fox Run Vineyards in Penn Yan, on Seneca Lake, said Canada accounts for 10% of his sales. But his winery experienced a 20% drop in Canadian business in March. 'The tariffs will have a huge negative impact on wine in New York,' Osborn said. 'The Canadians come here and drink the wine at our café and buy bottles to have with dinner. They don't take wine across back to Canada, but when they're here, they enjoy it until it's time to go back. Not having that business is a big deal.' The tariffs have angered Europeans who 'are canceling their trips here,' Osborn said. 'It's going to have a huge impact this summer when they don't come here. And we're concerned. The damage is already done. It's going to be at least a year, if not longer, for my industry to recover.' Osborn said a friend in Antwerp, Belgium, who owns a wine bar that specializes in American wine is in a dire position because of the Trump-generated trade war. 'The Europeans will not buy American wine,' he said. 'She has a pallet of Finger Lakes wines that she cannot sell. That's going to ruin her business.' Kaiser said that Wine America is not in favor of tariffs and that it has pleaded its case to Congress. 'But the way things stand right now, Congress doesn't really have much ability to curb the administration from doing these things,' he said. 'We would like — if there are going to be tariffs — for them to be targeted at certain things,' Kaiser said. 'We'd like the administration to work with other countries to make sure we're not targeted, not caught in the middle. That's the biggest thing. Leave us out of it, if you will.' Kaiser said he and his organization are seeking face-to-face meetings with the U.S. Trade Representative's Office 'and others in the administration just to let them know how this really does impact us. It's really bad right now, but we hope cooler heads will prevail, although the damage done will be hard to overcome.' This article was originally published on
NBC News
17-04-2025
- Business
- NBC News
America's struggling wine industry is getting crushed by global tariffs and Canada's retaliation to them
Canada's break from American-made wine and the Trump administration's global tariffs have compounded the struggles of the United States' already-stressed wine industry to the point that it may be difficult for much of it 'to come back from,' an American wine organization leader told NBC News. 'Canada is the single most important export market for U.S. wines with retail sales in excess of $1.1 billion annually,' Robert Koch, the California Wine Institute's president and CEO, said in a statement. Last month Canada united to boycott American wines — taking all U.S.-made vino and alcohol off its liquor and wine store shelves and out of restaurants across the country — as an aggressive retaliatory response to Trump's tariffs on its political ally north of the border. The boycott started in Ontario, and every other province responded in kind. When Manitoba Premier Wab Kinew announced his territory would ban American wine and alcohol, he mocked Trump's signing an executive order in a social media video. 'This order, it's a wonderful order, it's a beautiful order,' Kinew said sarcastically. 'This order is pulling American booze off the liquor market shelves.' His staff, lined up behind him, applauded as he held up the order for all to see. It has become a point of national pride not to buy American. 'Their people are now motivated' because of the tariffs, Kaiser said. The results have the potential to be catastrophic for the wine world in the United States. 'We understand the reasoning behind some of these tariffs,' said Mike Kaiser, the executive vice president and director of government affairs for Wine America, a group that advocates for wine industry policies in Washington, D.C. His industry has been 'caught in the crossfire' of a trade war, and even if the tariffs were reversed tomorrow, he said, 'I think the psychological damage with the consumer might be really hard to come back from, even if these disputes are ironed out.' He added that some exporting winemakers 'may be able to absorb this tariff.' But losing $1 billion a year to 'unsold wine that was already in Canada, it really disrupts the domestic wine market here from top to bottom.' The White House did not respond to a request for comment on the tariffs' effects on the wine industry. The Liquor Control Board of Ontario, which controls the sale and distribution of alcohol in Canada's second-largest province, also did not respond. Before Trump issued tariffs on other countries, America's wine business had already been facing headwinds. 'We are struggling,' said Christi Coors Ficeli, CEO of Goosecross Cellars in the Napa Valley of California. After the Covid-19 pandemic, wine consumption went down in the United States, sales dipped and visits to wineries became inconsistent. Alcohol-based drinks like White Claw and High Noon have become popular alternatives to wine, Ficeli said. In addition, in January, U.S. Surgeon General Vivek Murthy suggested wine could be harmful, even in small quantities, which Ficeli believes turned away drinkers. Last, the cost of wine — to buy it and to visit wineries — increased because of inflation and, in some cases, wineries' trying to make up for the slowdown. 'It has gotten fairly expensive for tourists to come here,' Ficeli said. Wanda Newman Johnson, a frequent Napa Valley visitor, said the tariffs have put her in a 'wait-and-see mode' about whether she will continue to have wine shipped to her home in Atlanta. 'I feel really bad, because many of these wineries are small businesses, which are the heart of the country,' said Newman Johnson, who has memberships at Brown Estate and Turnbull Wine Cellars in Napa. 'They're getting impacted and hurt, and I don't know how some of them are going to be able to survive the tariffs.' Ficeli also said Napa has become less affordable to visit in recent years. 'A lot of us had to raise prices, because after Covid, pricing was insane, for especially getting glass,' she said. Most wineries import bottles from China, she said, because U.S.-made bottles are substandard. The price of shipping them out of China also increased by 'double or triple' the amount pre-Covid. 'So most of us made price increases just to cover our cost increases,' she said. But with Trump's 145% tariffs on China having initiated a 125% tariff on products made in China coming into the United States, getting bottles from Asia has become cost-prohibitive. Throw in the 10% tariffs on European imports — under which American wineries buy French oak barrels to cultivate wine and bottle corks from Spain — and a financial quagmire has emerged. 'Some of the barrel suppliers are telling us that they'll eat the tariffs and they'll just give us similar pricing to last year, with a slight increase,' Ficeli said. 'And some are telling us that it could be a 15, 20% increase in barrel prices, which for a small winery like us is a lot to handle, especially when you're spending $1,200 a barrel.' Ficeli said she is concerned about the prospect of having to pass along the increases to her customers, whom 'we don't want to rip off.' But the tariffs will affect the cost of bottles, barrels and even corks. 'It's going to be a struggle,' she said. And the struggle is not just in California, the largest wine-growing area in the country. In New York's idyllic Finger Lake region, for example, where there are more than 100 wineries near Canada, the impact of the tariffs is punishing. Scott Osborn, owner of Fox Run Vineyards in Penn Yan, on Seneca Lake, said Canada accounts for 10% of his sales. But his winery experienced a 20% drop in Canadian business in March. 'The tariffs will have a huge negative impact on wine in New York,' Osborn said. 'The Canadians come here and drink the wine at our café and buy bottles to have with dinner. They don't take wine across back to Canada, but when they're here, they enjoy it until it's time to go back. Not having that business is a big deal.' The tariffs have angered Europeans who 'are canceling their trips here,' Osborn said. 'It's going to have a huge impact this summer when they don't come here. And we're concerned. The damage is already done. It's going to be at least a year, if not longer, for my industry to recover.' Osborn said a friend in Antwerp, Belgium, who owns a wine bar that specializes in American wine is in a dire position because of the Trump-generated trade war. 'The Europeans will not buy American wine,' he said. 'She has a pallet of Finger Lakes wines that she cannot sell. That's going to ruin her business.' Kaiser said that Wine America is not in favor of tariffs and that it has pleaded its case to Congress. 'But the way things stand right now, Congress doesn't really have much ability to curb the administration from doing these things,' he said. 'We would like — if there are going to be tariffs — for them to be targeted at certain things,' Kaiser said. 'We'd like the administration to work with other countries to make sure we're not targeted, not caught in the middle. That's the biggest thing. Leave us out of it, if you will.' Kaiser said he and his organization are seeking face-to-face meetings with the U.S. Trade Representative's Office 'and others in the administration just to let them know how this really does impact us. It's really bad right now, but we hope cooler heads will prevail, although the damage done will be hard to overcome.'
Yahoo
06-04-2025
- Health
- Yahoo
Why we can't squash the common cold, even after 100 years of studying it
Before germs were first spied under a microscope by Robert Koch, a doctor from East Prussia, catching colds was blamed on evil spirits, foul weather, and medical enigmas such as blood impurities. Koch's findings ignited the medical community in the late 19th century. Many of humanity's dreaded afflictions soon had microbial faces of a sort and, more importantly, specific organisms for doctors and scientists to study: The cause of tuberculosis was identified in 1882, cholera in 1883, salmonella and diphtheria in 1884, pneumonia in 1886, and tetanus in 1889. In 1883, Popular Science was among the first publications to forward and promote the emerging and controversial germ theory of disease. Even as some in the medical community resisted mounting evidence for germ theory, the 1880s became known as the golden age of bacteriology. In that same decade, Louis Pasteur, a French chemist, developed the first human vaccine, which successfully prevented rabies in a single-person trial. But folklore is stubborn, capable of resisting even the most compelling facts. By 1925, when Popular Science reported the findings of the US Public Health Service's first-ever survey on the common cold, many still clung to outdated beliefs despite four decades of germ science. As contributing writer Malcolm MacDonald noted, the myth persisted that colds were typically caused by 'bad weather or wet feet.' MacDonald pressed the case for germs as the root cause of the common cold, even though no specific pathogen had yet been identified in 1925. 'The common cold, at least some varieties, is extremely contagious,' MacDonald wrote. 'Prevention lies in avoiding contact with sufferers.' We've learned much about the common cold since 1925—from its underlying viruses to its seasonality. But we still contract it just as frequently as we did a century ago; we still suffer the same symptoms for the same duration; and there's still no vaccine. In other words, 'avoiding contact with sufferers' remains the best prevention even after a hundred years. It wasn't until the 1950s that the common cold's elusive origins began to surface. Inspired by the success of Jonas Salk's polio vaccine, some researchers set their sights on curing the common cold. But, as Popular Science reported in November 1955, scientists were playing catch-up. It wasn't clear which viruses caused the common cold, or how many there might be. Robert Huebner, a US Public Health Service virologist, had identified adenovirus in 1953 as a contributor, but it soon became clear that adenovirus was not the only one. By 1956, Winston Price, a Johns Hopkins University virologist, had discovered rhinovirus as another cause. Since then, three species of rhinovirus have been identified (A, B, and C). The more scientists dug into the common cold, the more they learned that what we thought of as the common cold was just a catch-all for similar upper respiratory symptoms caused by several different viruses, amounting to hundreds of different strains. While rhinoviruses account for as much as 30–50 percent of common cold cases, and non-Covid coronaviruses another 10–15 percent, other causes include adenoviruses, respiratory syncytial viruses (RSV), and parainfluenza (non-flu) viruses. Although there are more than a billion cases of the common cold in the US each year—two to four cases on average for each adult, more for children—there has been little progress on a vaccine because of the sheer number of viral strains such a vaccine would need to target. Fortunately, an RSV vaccine is now available for vulnerable populations like infants and the elderly. But RSV only accounts for a fraction of common cold cases. Even a rhinovirus vaccine, which would require more than 100 strains in one dose, would not prevent a majority of cases. While a universal common cold vaccine remains elusive, many of MacDonald's century-old observations about prevention, treatment, and seasonality have stood the test of time. They remain uncannily accurate considering the root cause of the common cold had not yet been identified in 1925. For instance, MacDonald went to great lengths to explain how stifling indoor conditions during the winter months could make us susceptible to colds, writing: 'This hot dry air is very irritating to the nerves and injurious to the eyes. It makes the membranes of the nose and throat too dry, which is harmful.' MacDonald was onto something. We now know that while weather is not a direct cause of colds, our environment matters. Dry air—hot or cold—can reduce mucosal defenses, making people more susceptible to infections. We also know that common cold viruses are highly contagious and spread more easily indoors than outdoors through airborne droplets, direct contact, and contaminated surfaces. Fortunately, 21st-century indoor environments tend to be a bit more sanitary than in MacDonald's day, with improved ventilation systems and air purifiers. MacDonald also cited the US Public Health Service's observation about the seasonality of common colds, with the largest peak in October and another smaller peak in January. Similar peaks still exist, especially in northern regions, although they move around a bit. Today, just as in 1925, seasonal peaks are often connected with the resumption of the school year (an October, or autumn, peak) and holiday gatherings (January), when people tend to gather indoors. MacDonald even described certain risk factors for catching colds. He claimed that 'colds are most apt to attack overfed, under-exercised and constipated people, and those who avoid fresh air.' Our 21st-century understanding of risk factors is a bit more nuanced. Being 'overfed, under-exercised and constipated' are only risk factors if they represent psychological stress, which lowers immune response to any infection. Similarly, lack of sleep, age, and smoking are risk factors as well as autoimmune disorders and other diseases. As for treating a common cold, MacDonald recommended a 'hot full-tub bath' at the onset of symptoms, immediately followed by one to three days of rest 'in a fairly well-ventilated room.' He also suggested the 'right diet,' including 'fruit and fresh vegetables and not too much meat or pastry.' According to the 1925 US Public Health Service survey, when such measures were taken, the 'average length of disability for all respiratory disorders is slightly less than 6 ½ days.' MacDonald cautioned that not taking such measures could lead to much more serious conditions. His treatment recommendations and warnings still track with the advice offered by 21st-century clinics, like Johns Hopkins Medicine, which includes getting rest, drinking fluids, eating well, and using indoor vaporizers. Today, we have decongestants and pain relievers that were not available in 1925, but there is still no cure, and the duration of a cold is about the same—several days to a couple weeks. More than anything, MacDonald's article highlights how the 1925 US Public Health Service survey represented an early scientific approach—a first—to understanding common colds, gathering population-level data rather than anecdotal evidence. Building on that science for a century has given us the tools to better understand colds—to know what causes them, how to prevent them, how to treat them, and what the risk factors are for more serious illness. Despite all this knowledge, the best advice in 2025 isn't dramatically different from 1925: Avoid contact with sufferers, rest, and maintain healthy habits. We may not have a universal vaccine, but if we stick to the science, even that may be within reach—hopefully long before the next centennial of MacDonald's groundbreaking article.
