Scientists warn that plastic additives such as phthalates and bisphenols are contributing significantly to a global decline in sperm counts. Research led by Dr Shanna Swan shows sperm counts have dropped nearly 60% since the 1970s, with the rate of decline accelerating to more than 2% per year since 2000. These chemicals, found in everyday items from food packaging to medical tubing, disrupt hormones by lowering testosterone or mimicking estrogen. Exposure during pregnancy is especially harmful, leading to developmental issues in male fetuses and reduced fertility in adulthood. Political Deadlock Hampers Action The fertility crisis coincides with the explosion of…
Author: Andrew Rogers
Andrew Rogers
Andrew Rogers is a freelance journalist based in the USA, with over 10 years of experience covering Politics, World Affairs, Business, Health, Technology, Finance, Lifestyle, and Culture. He earned his degree in Journalism from the University of Florida. Throughout his career, he has contributed to outlets such as The New York Times, CNN, and Reuters. Known for his clear reporting and in-depth analysis, Andrew delivers accurate and timely news that keeps readers informed on both national and international developments.
Chocolate can carry a wide range of flavors – from fruity and floral to strong and bitter. Now, scientists have taken a major step in understanding the fermentation of cocoa beans. An international team led by Prof. David Salt from the University of Nottingham studied beans from three regions in Colombia and showed how specific microbes play a key role in shaping the final taste of chocolate. Nine Microbes Identified as Key Flavor Drivers While beans from Santander and Huila developed fruity and floral notes during fermentation, beans from Antioquia lacked these flavors due to the activity of a different…
