Girls now reaching puberty at age nine, thanks to chemicals in the food supply (milk and plastics)

(NaturalNews) The average age of puberty in girls is now nine, in a phenomenon increasingly being blamed on rising obesity and exposure to hormone-disrupting pollutants in the food supply.

The study was conducted in 2006 by researchers from the world-renowned Department of Growth and Reproduction at University Hospital in Copenhagen, Denmark. The researchers found that among 1,000 girls, the average age of breast development was nine years and 10 months, a full year earlier than when a similar study was conducted in 1991.

"We were very surprised that there had been such a change in a period of just 15 years," researcher Anders Juul said.

Although the study was conducted in Denmark, experts believe that it applies to other parts of the First World, including Europe and the United States. This earlier age of maturation is even more striking when compared with the 19th century, when girls reached puberty at an average age of 15, and boys reached it at 17. Since then, the age of puberty has moved back steadily, until age 14 for boys and age 12 for girls were formally declared "normal" in the 1960s. These numbers were based on the average age of first period for girls and of voices breaking for boys.

It's not just scientific studies suggesting these figures are now obsolete; anecdotal reports of boys dropping out of choir schools when their voices break at age 12 or 13 are now widespread. According to Richard Stanhope, an expert in childhood hormonal disorders, specialists are now convinced that early puberty is a real phenomenon.

Early puberty can be hard on children who are mature physically but still young emotionally, experts warn.

"All the things we experience as teenagers are difficult enough to cope with, but when it happens at 10 or 11 it is much worse," Stanhope said. "These children are also at a much higher risk of being sexually abused, because it is hard for some adults to understand and behave appropriately towards them."

A girl interviewed anonymously by the Times of London said her early development subjected her to teasing at school.

"I had to wear a bra at nine," she said. "I used to pretend to be ill to get out of changing for PE. The worst part was men coming on to me as though I was an adult when actually I was 11."

The biological risks can also be dire. Earlier menarche in girls means a longer lifetime exposure to estrogen, which has been linked to an increased risk of breast cancer and heart disease.

"If girls mature early, they run into teenage problems at an early age and they're more prone to diseases later on," Juul said. "We should be worried about this regardless of what we think the underlying reasons might be. It's a clear sign that something is affecting our children, whether it's junk food, environmental chemicals or lack of physical activity."

"We don't know if this is the result of better nutrition or environmental factors, but it does create social problems for girls who are already living in a sexualized society," agreed Richard Sharpe, head of the human reproductive sciences unit for the United Kingdom's Medical Research Council.

The cause of early puberty remains contested, but the condition has been convincingly linked both to increased obesity rates and to exposure to endocrine-disrupting toxins such as bisphenol A, the chemical found in plastic water bottles and lining canned foods and beverages.

Supporting both of these hypotheses, a recent study in the journal Public Health Nutrition found that while only 35 percent of girls who ate meat four times a week or fewer had reached puberty by age 12.5, 49 percent of those who ate meat 12 times a week had done so.

Levels of persistent organic pollutants are typically higher in foods high in animal fat, such as meat and dairy.







Omega-3 Fat DHA: Harness the Power and Slash Risk of Diabetes and Brain Aging


(NaturalNews) Human genetics have evolved by harnessing the power of a wide variety of nutrients which have been available in our food supply for countless generations. Over the past half century many of these natural nutrients which are so essential to our health have been slowly and systematically removed from the foods we eat. DHA is a critical Omega-3 fatty acid which our ancestors found primarily in fish and is now severely deficient in our diet, causing a dramatically increased risk from diabetes and dementia. Including this powerful nutrient through targeted supplementation can prevent these conditions and regulate the progressive decline we know as aging.

DHA Inhibits Amyloid Plaque Formation
DHA is an Omega-3 fat which is preferentially used by the body for the formation of cell membranes and is especially important to the formation and function of neurons in the brain. When our body is supplied with sufficient amounts of DHA, the fat is allowed to accumulate in the brain where it increases brain cell survival and down regulates the formation of toxic amyloid beta plaque. This action effectively lowers the risk of cognitive decline and Alzheimer`s disease.
DHA Can Prevent Cognitive Decline
The results of a study published in the Journal of Nutritional Biochemistry found that DHA can protect against brain aging by preventing the typical damage associated with memory decline. DHA is stored by the brain for use during periods of stress and toxic overload to protect brain neurons. This is critical to the formation of memories, higher learning and thought which decline with the onset of dementia. Sufficient blood levels of circulating DHA are necessary to provide reserves which can be used to repair neuronal damage before memory loss becomes evident.

DHA Lowers Systemic Inflammation
Systemic inflammation is one of the key underlying causes of diabetes and DHA has been shown to regulate the metabolic disorder which results from excess bodyweight. Macrophages are components of our immune system which are essential for fighting invading pathogens and accumulate in the white adipose tissue in response to weight gain. As more weight is gained macrophage activity increases, and inflammation levels rise in the body with potentially devastating effects to our internal organs and vascular system.

DHA Improves Insulin Sensitivity, Prevents Diabetes
DHA has been shown to attach to a receptor on macrophages which are present in our white fat cells and down regulate inflammatory activity to reduce levels of inflammation. Higher levels of inflammation are associated with insulin resistance which is a hallmark of the progression of diabetes. According to research published in the journal Cell, DHA is the evolutionary key to mediate inflammation while safely lowering risk from diseases ranging from diabetes and cancer to cardiovascular disease.

Extensive research has confirmed DHA as the most critical fatty acid to promote cognitive function and lower dangerous levels of inflammation throughout the body. Man has evolved on a diet which is fortified with this essential fat but our modern diet is grossly deficient leading to many common diseases. The best way to ensure sufficient levels circulating in your blood is to supplement daily with a highly concentrated form of DHA; this will reduce the risk of diabetes and cognitive decline.