The US Department of Health and Human Services (HHS) and the US Food and Drug Administration (FDA) have now begun a comprehensive review of the nutritional value of infant formula. This program by the agencies is dubbed as Operation Stork Speed.

What Is Operation Stork Speed?

This operation aims to review the nutrient content of infant formula. How will it be done? The agencies will increase testing for heavy metals and contaminants in the formula. The agencies will also encourage companies to develop new formulas, and clarify ways to better inform consumers about their ingredients.

The individual nutrient requirements for infant formula are already reviewed at regular intervals, however, this will be the first comprehensive review since 1998.

As part of Operation Stork Speed, the FDA has issued a Request for Information (RFI) to solicit public input on the nutritional composition of infant formula. The agency aims to assess whether existing nutrient requirements should be revised in accordance with the latest scientific evidence, including data from international sources. In particular, the FDA is seeking feedback on potential modifications to current minimum and maximum nutrient levels, as well as recommendations for the inclusion of additional nutrients. Stakeholders are also encouraged to provide information on how such changes may contribute to improved health outcomes for infants.

Electronic or written comments and suggestions must be submitted by Sept. 11, 2025.

In addition to the RFI issued this week, the FDA is enhancing its testing protocols to incorporate more stringent assessments for heavy metals and other potential contaminants in infant formula products. The agency is also urging manufacturers to engage in collaborative efforts aimed at increasing transparency and improving the clarity of product labeling for consumers.

"Protecting our most vulnerable is not just a moral duty -- it is our responsibility," FDA Commissioner Martin A. Makary, M.D., M.P.H., said in a statement. "For many children, infant formula is their only source of nutrition. That's why it's absolutely crucial to continually assess the nutrition standards and incorporate gold standard science to ensure we are providing the safest, most effective nutrition possible."

In June of this year, the FDA will convene a panel of experts to further gather information and expertise. The meeting of the panel will be publicly accessible.

Harmful Contaminants Found In Infant Formula

As per a Consumer Reports (CR) investigation recently, nearly 20 infant formulas found to contain toxic lead, arsenic, or both.

For the analysis, the CR tested 41 types of powdered formula. About half of these samples contained "potentially harmful levels" of at least one contaminant. However, testers also found it "reassuring" that the other half were safe.

Heavy Metals Found In The Formula

The CR investigation found that concerning levels of arsenic and lead were existing in infant formula, particularly in brands like EleCare Hypoallergenic and Similac Alimentum, both manufactured by Abbott Nutrition—the company behind multiple recalls during the 2022 formula shortage.

Arsenic, a naturally occurring but carcinogenic heavy metal (especially in its inorganic form), was found at levels exceeding EPA safety limits for drinking water. Abbott, in response, questioned CR’s testing methods, stating that trace levels of such substances can appear in all formulas and even breast milk. But experts are alarmed. “Long-term arsenic exposure raises cancer risk,” said Dr. Mark R. Corkins of the University of Tennessee. Dr. David Carpenter of SUNY Albany added, “There is no excuse for arsenic in baby food or formula. None.”

Lead, another naturally occurring toxin, was present in nearly all formulas tested, though levels were within FDA limits. Still, experts warn there's no safe level of exposure. “It can impair neurological development,” said Hannah Gardener of the University of Miami, urging manufacturers to conduct rigorous testing and disclose contamination levels.

On a positive note, mercury was not detected in any formulas, and cadmium was found at levels too low to raise concern.

Artificial sweeteners tend to be grouped in one category: chemical, controversial, and suspicious. But one botanical sweetener—stevia—is challenging that assumption. New studies out of Hiroshima University indicate that stevia, when fermented with a particular bacterium found on banana leaves, could do more than make your coffee taste better. It might fight one of the most lethal types of cancer—pancreatic cancer.

That's correct. Researchers have found that fermented stevia not only kills cancer cells but kills them selectively while sparing healthy cells largely intact. And it does this with powerful antioxidant effects to boot. The possibilities are staggering, not only for sweetener doubters but for the future of cancer treatment.

Pancreatic cancer boasts one of the lowest five-year survival rates of any major cancer—less than 10%. It's advanced, tends to be detected late, and is notoriously incurable with surgery, radiation, and chemotherapy. As co-author Narandalai Danshiitsoodol had it, "Pancreatic cancer is very invasive and metastatic in nature. There's a need for effective anticancer agents—particularly those isolated from safe, natural origins."

Long prized as a calorie-free sweetener derived from the leaves of the Stevia rebaudiana plant, it can now potentially have a second life as a therapeutic agent.

What is The Role of Fermentation?

The innovation is in the processing of the stevia. Researchers took a strain of Lactobacillus plantarum—SN13T, to be specific, which is naturally found on banana leaves—to ferment stevia leaves. It's not your standard steeping process. The group optimized fermentation for 72 hours under oxygen-free conditions at 37°C.

They did this carefully. The fermented stevia leaf extract (FSLE) was then pitted against its non-fermented equivalent. The findings were extraordinary.

FSLE proved more lethal to pancreatic cancer cells (PANC-1) than plain stevia extract, but importantly, it caused very little damage to normal kidney cells—even at high concentrations. Such selectivity is unusual and much sought after in cancer studies, where most treatments find it difficult to distinguish between cancerous and normal tissue.

Benefits of Fermented Stevia

So what is so powerful about fermented stevia? The reason is chlorogenic acid methyl ester (CAME), a molecule formed through the fermentation process. While raw stevia includes chlorogenic acid, it's the microbial conversion—thanks to enzymes in the SN13T strain—that breaks it down into the much more potent CAME. Here's why CAME is so impressive:

Increased potency: It was more potent than chlorogenic acid having a lesser IC50 (concentration required to kill half the cancer cells)—119.1 µg/mL compared to 189.6 µg/mL.

Cell cycle arrest: CAME inhibited cancer cells from dividing by preventing them from progressing beyond the G0/G1 stage—the resting phase prior to cell division.

Apoptosis induction: It induced cell self-destruction, initiating a chain of signals that caused the cancer cells to die in a highly regulated process.

At the genetic level, CAME expressed "pro-death" genes such as Bax, Bad, Caspase-3, Caspase-9, and cytochrome c. It also increased expression of E-cadherin, a gene that prevents the spread of cancer cells, and suppressed Bcl-2, a gene that prevents cells from dying. That's not indiscriminate toxicity. It's a coordinated, targeted attack.

Cancer does not originate solely from renegade cells. Oxidative stress—a free radical imbalance in the body—contributes extensively to cancer development. Fermented stevia exhibited high antioxidant potential, with:

• 94% free radical scavenging against DPPH laboratory tests
• 75% scavenging against ABTS tests
• Comprotection of normal cells against oxidative damage, such as hydrogen peroxide treatment

Through its capacity to lower oxidative stress, FSLE could potentially protect normal tissues against injury and disease, including inflammatory conditions.

Up to now, all these findings are the result of laboratory experiments with cultured cells. But the research group is already preparing the follow-up: animal trials. These will provide a solution to the larger question—can fermented stevia extract be effective within the human body, with its intricate immune functions, digestive system, and metabolic processes?

"The current work significantly deepened the knowledge on the mechanism of action of the Lactobacillus plantarum SN13T strain," said Danshiitsoodol. "It also sheds new light on new research avenues on the possible utilization of probiotics as natural anti-tumor compounds."

That is to say, this isn't solely about stevia. It's about what occurs when we tap the power of fermentation—utilizing microbes to strengthen natural plant chemical compounds and open up new therapy potential.

Is It Time To Rethink Natural Sweeteners?

The debate over artificial sweeteners has been polarized for decades. Detractors say non-nutritive sweeteners throw off the microbiome, stimulate cravings, and may even increase cancer risk. But this study presents a compelling counterargument—when processed correctly, at least one natural sweetener could potentially combat cancer.

It is important to mention that there's no fermented stevia on the shelves, and we're not close to recommending it as a substitute for medicine but what this study does highlight is the wonderful potential of nature, science, and microbes collaborating.

All sweeteners are not created equal. Stevia, and particularly fermented stevia, may become so much more than a sugar substitute. It might someday be used to target aggressive-to-treat cancers such as pancreatic cancer, providing a natural, selective, and potentially safer therapeutic agent.

Additional studies are required—especially in animal models and ultimately in humans—but preliminary results look encouraging. Stevia is, at least for now, still a favorite zero-calorie sweetener for coffee, tea, and desserts. It may have much more to offer in the future.

It’s easy to overlook the basics when it comes to health, especially when there’s so much buzz around new diets, superfoods, and supplements. However, lifestyle expert Luke Coutinho reminds us that one essential nutrient continues to be ignored at our own risk: Vitamin D3.

He calls it a silent epidemic, and with good reason. Whether you’re a child, teenager, adult, or older adult, low Vitamin D3 levels can affect your body in ways you might not expect.

More Than Just Bone Health

Many people still associate Vitamin D3 only with bone strength or preventing rickets. However, as Coutinho points out, it does far more. It acts more like a hormone than a vitamin—interacting with nearly every cell in the body.

Low levels can disrupt hormone balance, including insulin sensitivity and the regulation of estrogen, progesterone, and testosterone. It can even impact the production of neurotransmitters, which play a role in your mood, stress response, and sleep cycles.

From hair fall and chronic fatigue to mood swings and fertility challenges, many of these concerns could be linked to poor D3 status. The signs may be subtle, but their impact is far-reaching.

Children, Teens, Adults; No One’s Exempt

The deficiency doesn’t discriminate. In children and teens, insufficient Vitamin D3 can slow down bone growth, trigger mood swings, and even interfere with height and hormone development. In adults, it’s tied to autoimmune conditions, metabolic disorders, and fatigue syndromes.

It’s particularly common in individuals with insulin resistance. Many of them show very low D3 levels, which can worsen their metabolic health if left unchecked.

Sunlight Isn’t Always Enough

We’ve all heard that sunlight is the best natural source of Vitamin D3. But is your morning stroll in the sun really doing the job? Not always.

Due to climate changes, air pollution, and ozone layer damage, the UVB rays necessary for Vitamin D synthesis don’t reach our skin as effectively anymore. This means relying solely on sunshine may not cut it.

Coutinho emphasizes that supplementation, food sources, and intentional exposure to sunlight are all necessary strategies to boost D3 levels safely.

Start With the Basics

Before diving into elaborate diets or expensive supplements, Coutinho suggests focusing on fundamentals. Apart from Vitamin D3, this includes Vitamin B12, iron, magnesium, thyroid function, and gut health markers.

He urges people to stop overcomplicating their health. Instead, he recommends consistency with the basics—because without a strong foundation, nothing else works well.

Getting Your Levels Right

So how much is enough? Coutinho shares that the ideal range for Vitamin D3 is between 70–80 ng/mL, while the safe range is between 30–100 ng/mL.

It’s essential, however, to get tested and follow a doctor’s guidance—because taking too much can cause toxicity, especially affecting the kidneys and other organs.

Patients who report extremely low levels (as low as 5 or 6 ng/mL) often see noticeable improvement in symptoms within just 10 to 15 days of starting the right supplementation plan.

Don’t Ignore What’s Simple

It’s easy to take Vitamin D3 for granted, especially when the symptoms of deficiency can be subtle at first. But ignoring it can have long-term consequences on your hormones, energy, mental health, and metabolism.

As Coutinho puts it, “D3 is basic—but ignoring it is a big mistake.”

For a long time, eggs have been vilified as a part of an unhealthy diet that aids in our declining heart health. One of the biggest reasons why was said to be the amount of LDL in the egg yolk, which in turn increases the risk of cardiovascular disease. However, new research has debunked this myth and showed that eggs were never to blame for the decline.

A new study published in the American Journal of Clinical Nutrition brings great news for eggs, a breakfast food often blamed for health problems. While eggs are commonly thought to increase the risk of heart disease by raising cholesterol, this research suggests otherwise.

Eggs and Your Cholesterol

Researchers discovered that people who ate two eggs daily actually experienced a decrease in their "bad" LDL cholesterol levels. This positive effect held true as long as the rest of their diet was low in saturated fat. The study, published in a medical journal, showed that it was the amount of saturated fat in someone's diet, not the cholesterol from the eggs, that led to higher LDL cholesterol levels.

Researchers explained that we now have strong evidence supporting eggs. theye suggested that when enjoying a cooked breakfast, the real concern for heart health isn't the eggs, but rather extra servings of foods like bacon or sausage. Eggs are quite unique: they contain a lot of cholesterol but are low in saturated fat. Yet, it's their cholesterol content that has often caused people to question if they're a healthy food choice.

How the Study Was Done

The study involved a group of adults between 18 and 60 years old. On average, their "bad" LDL cholesterol levels were around 105. It's important to know that LDL cholesterol levels above 100 are considered a risk factor for heart disease. High LDL can lead to plaque buildup in arteries, which can cause heart attacks or strokes. Participants followed three different eating plans, each for five weeks:

Diet 1: Included two eggs daily, making it high in cholesterol, but it was low in saturated fat.

Diet 2: Had no eggs, making it low in cholesterol, but it was high in saturated fat.

Diet 3: Included only one egg per week, and was high in both cholesterol and saturated fat.

The researchers pointed out that this was the first study to directly compare these specific ways of eating. They wanted to see how a typical Western diet (often high in both cholesterol and saturated fat) compared to diets where these two components were separated.

Saturated Fat is the Culprit

At the end of the study, blood samples were taken after each diet period. The results were clear. People's "bad" LDL cholesterol levels dropped when they were on the diet that included two eggs daily and was low in saturated fat. Their average LDL cholesterol on this diet was just under 104, which was lower than the 108 and 109 seen with the other two diets.

Researchers emphasized that the study helped separate the effects of cholesterol from saturated fat. They found that eating eggs, which are high in cholesterol, as part of a low-saturated fat diet, does not raise "bad" cholesterol levels. Instead, it was the saturated fat that was the main reason for cholesterol increases.

Specifically, the study showed that for every gram increase in saturated fat consumed, there was a slight rise in LDL cholesterol. However, there was no significant connection found between how much cholesterol a person ate and their LDL cholesterol levels.

The researchers concluded that eggs have been unfairly judged for a long time based on outdated dietary advice. This research helps to clarify the situation, suggesting that eggs can indeed be a healthy part of a balanced diet, especially when saturated fat intake is kept in check.