A fast spreading measles outbreak in West Texas has led to hundreds of families to seek medical care at an unmarked building in Seminole. The facility almost resembles an abandoned car dealership rather than a medical office. In fact, it is only an informal clinic, where families from the Mennonite community gather daily. There are pick up trucks from all over the Gaines County in parking lot and parents are bringing their sick kids in search of treatment.

The NBC News reports that the space inside is sparsely furnished. They have used makeshift tables and chairs that forms a waiting area. There, Dr Ben Edwards, a physician from Lubbock sees patients one by one. He discusses their diets and nutritional intake, but no lab tests. His approach involves recommending cod liver oil, which is high in vitamin A and D, and budesonide, an inhaled steroid for asthma. The question of vaccinations is however, out of the window.

A community with the low vaccination rates

Gains County is Texas' highest vaccine exemption rates at nearly 18%. This is a cause of concern as it is way higher than the national average, which is at 3%. Many members in the community reject conventional medical approaches and are opting for unproven treatments. Public health officials have however warned that measles is one of the most contagious viruses and stays in the air for hours. However, large indoor gatherings with a makeshift clinic, even though post a high risk of transmission, still continues.

Alternative treatments that people are choosing

Back to Dr Edwards, who is known for his non-traditional medical views, that the NBC News reported, believes in supporting the body's natural defenses through nutrition. He supplies cod liver oil to provide dietary guidance but does not even conduct a vitamin level test before administering these supplements.

It is true that vitamin A has shown to help malnourished children in severe cases, however, there is no evidence that cod liver oil is an effective measles treatment. The overuse of vitamin A can also be toxic, which can make unregulated supplementation a concern.

The Centers for Disease Control and Prevention (CDC) and other medical experts have time and again emphasized that the best way to prevent measles is through vaccination. Despite this, the community members remain skeptical influenced by misinformation.

Anti vaccine influences

Dr Edwards finds many similarities with the now Health and Human Services Secretary Robert F Kennedy Jr. Both of them are vocal against vaccines. In fact, JFK Jr. has promoted alternative treatments, including vitamins, as substitutes for immunization and isolation.

The situation in Texas is no different. It bears similarities to a 2019 measles outbreak in Samoa, where Kennedy's advocacy of alternative treatments contributed to a crisis that resulted in 83 deaths, mostly among children. Though, he denies responsibility.

The Growing Impact of the OutbreakAs of the latest reports, 198 confirmed cases of measles have been recorded in West Texas, with 30 additional cases in neighboring New Mexico. Hospitalizations are rising, with 23 people, mostly unvaccinated children, admitted for complications. Tragically, two deaths have been reported: a six-year-old child in Gaines County and an adult in Lea County.

Despite mounting concerns, skepticism persists. Some anti-vaccine activists claim that the first child’s death was due to other illnesses rather than measles, echoing past misinformation campaigns.

Intermittent fasting is known for its role in weight loss, however, research has shown that its benefits could go beyond the scale. Even if your goal is not weight loss, you could still benefit from intermittent fasting, as it helps improving your gut and metabolic health. However, many people find it difficult to follow, especially the 5:2 version of the diet, which involves severely limiting calories for two days a week.

New findings suggest a simpler alternative: you may not need to drastically cut calories at all. Reducing carbohydrate intake twice a week could be just as effective in improving metabolic health.

How Fasting Impacts Metabolism

Fasting changes the way our bodies use energy. After eating, the body enters the “postprandial” state, where it burns carbohydrates for energy and stores any excess. Several hours later, when in the “fasted” state, the body begins to burn fat instead. Alternating between these states helps the body become more flexible in how it uses fuel — a process known as improved metabolic flexibility.

This flexibility is closely linked to better heart and metabolic health, including a reduced risk of insulin resistance, type 2 diabetes, and cardiovascular disease.

Fasting vs. Calorie Restriction

In a previous study, researchers tested how the body reacts after a day of fasting or severe calorie restriction. The next day, participants consumed a high-fat breakfast. Those who had fasted or eaten very few calories the day before burned fat more efficiently. Their bodies had shifted from relying on carbs to using fat as a primary energy source — a change that lasted beyond the fasting period.

In another comparison, one group followed an intermittent fasting plan while another followed a calorie-restricted diet until both lost 5% of their body weight. Despite the same amount of weight loss, the fasting group showed better improvements in how their body processed food.

The Role of Carbohydrate Restriction

Researchers then looked into whether it was the calorie cut or the drop in carbohydrates that made the difference. In a recent study, 12 overweight and obese participants followed two separate diet days: one with severe calorie restriction, and another with a very low-carb intake. After each, they ate a high-fat, high-sugar meal.

The result? Both approaches led to similar improvements in fat burning. This suggests that limiting carbs may be just as effective as fasting when it comes to supporting metabolic health.

These findings may offer a more flexible approach to metabolic health. Severe calorie restriction can be difficult to sustain and may even lead to nutrient deficiencies or disordered eating. Likewise, long-term carb restriction can be hard to follow and might create an unhealthy relationship with food.

Researchers are now exploring a low-carb version of the 5:2 diet, where carbohydrate intake is reduced just two days a week. If successful, this method could provide the health benefits of intermittent fasting without the need for extreme calorie cuts.

Eggs have been a dietary staple for centuries, celebrated for their versatility and nutritional profile. They’re a breakfast favourite and a key ingredient in countless baked goods, playing a crucial role in binding ingredients and providing structure. However, despite their popularity, eggs have also been at the center of numerous health debates, from cholesterol concerns to misconceptions about storage and preparation.

One common myth is that egg yolks are detrimental to heart health due to their high cholesterol content. According to Healthline, a large egg contains around 212 milligrams of cholesterol. Yet, research suggests that dietary cholesterol has less impact on blood cholesterol levels than previously believed. Harvard Health Publishing highlights that the liver produces the majority of bodily cholesterol based on saturated and trans fat intake rather than dietary cholesterol. Tony Castillo, an elite sports dietitian, affirms that eggs can be safely included in a heart-healthy diet for most individuals, referencing a Harvard study that found no link between egg consumption and heart disease risk.

Another prevalent misconception is that brown eggs are more nutritious than white eggs. According to the U.S. Department of Agriculture (USDA), egg color is determined solely by the breed of the hen. Nutritionally, white and brown eggs are nearly identical unless specified as nutritionally enhanced through fortified feed. Castillo further explains that the hen’s earlobe colour can indicate the egg color — white earlobes typically produce white eggs, while red or brown earlobes produce brown eggs.

Cage-free, free-range, and pasture-raised labels can also be misleading. While cage-free hens are not confined to small cages, they are usually kept indoors, with varying space and enrichment conditions. Free-range and organic labels, regulated by the USDA, require outdoor access for hens. However, pasture-raised eggs offer the most outdoor space, though these standards are not strictly regulated, urging consumers to research farm practices.

The myth that raw eggs are superior for protein intake gained traction in the 1970s and 1980s, thanks to movies like "Rocky." However, cooking eggs actually enhances protein absorption. A 2022 study published in the Journal of Nutrition found that protein levels were consistent regardless of whether eggs were consumed raw or cooked. Additionally, raw eggs pose a higher risk of salmonella infection.

Despite being considered a good source of iron, eggs are not particularly effective in boosting iron levels. Only 3.7% of the iron in eggs is absorbed by the body, and compounds in egg yolks can inhibit iron absorption. Experts recommend consuming eggs with vitamin C-rich foods to enhance iron bioavailability.

Many people also believe that floating eggs are unsafe to eat. While the float test can indicate an egg’s age, it is not a reliable indicator of bacterial contamination. Dr. Don Schaffner, a food safety expert, advises checking for spoilage through appearance and smell rather than relying solely on the float test.

Finally, misconceptions about egg storage and pregnancy persist. While store-bought eggs in the U.S. require refrigeration due to washing that removes the protective cuticle, unwashed eggs from local farms may be safely kept at room temperature for up to two weeks. Pregnant individuals can safely consume thoroughly cooked or pasteurized eggs, which are rich in essential nutrients like choline and vitamin B12, crucial for fetal brain development.

Chicken has long been hailed as a healthier alternative to red meat, often featured prominently in diet plans including the Mediterranean diet. However, a new study from southern Italy is challenging this perception, suggesting that higher poultry consumption may be associated with an increased risk of all-cause mortality and gastrointestinal cancers.

What the Study Found

Researchers examined data from 4,869 middle-aged individuals in Castellana Grotte and Putignano in Apulia, Italy. The participants self-reported their meat consumption habits, focusing on both red and white meats. Surprisingly, the study found that consuming more than 300 grams (about 10.5 ounces) of poultry per week was linked to a 27% higher risk of death from any cause compared to those who consumed 100 grams (3.5 ounces) or less weekly.

The study also reported a 2.3% increase in the risk of gastrointestinal cancers among those consuming higher levels of poultry. For men specifically, this risk rose to 2.6%. These findings are notable because poultry has typically not been associated with increased cancer risk, unlike red or processed meats, which have been well-documented in studies including those by the World Cancer Research Fund.

Study Limitations and Unanswered Questions

Despite its significant sample size, the study has some limitations. It did not account for factors such as physical activity, lifestyle habits, or cooking methods—each of which can influence health outcomes. It also did not distinguish between different types or sources of poultry, such as free-range vs. industrially farmed birds, or fresh vs. processed poultry products.

Cooking methods may also play a role. High-temperature techniques like grilling or frying can produce harmful compounds known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), both of which are linked to cancer. Additionally, processed poultry items—like deli meats and sausages—often contain curing agents and preservatives that have been associated with health risks.

A Shift in the Poultry Narrative

The U.S. Dietary Guidelines for Americans (2020–2025) recommend up to 26 ounces of protein foods per week, including poultry, without imposing strict limits on specific types. Until now, poultry has been favored over red meat due to its lower saturated fat content and reduced production of TMAO—a compound linked to heart disease and cancer.

This new study suggests that the quantity and quality of poultry consumed, as well as preparation methods, may be more important than previously recognized. Industrial farming practices, the use of antibiotics and hormones, and environmental factors like pesticide exposure could all contribute to potential health risks.

What Should You Do?

While the findings are concerning, they don’t necessarily call for eliminating poultry from your diet. Instead, moderation and mindfulness in preparation and portion size are key. Experts generally recommend limiting poultry intake to around 200 grams (7 ounces) per week and choosing healthier cooking methods like baking or steaming.

Additionally, balancing poultry with fiber-rich vegetables and whole grains may help reduce health risks. This study highlights the importance of viewing dietary choices as part of a broader pattern rather than focusing on individual foods in isolation.