Is drinking milk good for us, or an unnecessary habit?
Category Archives: Mind Building
Error leaves 55,000 diabetes patients needing new tests
Errors by diabetes analysis machines mean at least 55,000 people in England will need further hospital tests.
Traitors’ Mollie on why disabled toilet changes can help stoma users
The programme’s runner-up said small changes can make a big difference to those with stoma bags.
Scientists watch Parkinson’s protein drill holes in brain cells

A toxic protein forms dynamic pores in the membranes of brain cells – and that may be the key to understanding how Parkinson’s disease develops. This is the conclusion of a new study from Aarhus University, where researchers have developed an advanced method to track molecular attacks in real time.
Parkinson’s disease often begins subtly. A slight tremor in the hand. A bit of stiffness. But over time, brain cells begin to die, and the symptoms worsen. The cause has long remained a mystery – but scientists may now be a step closer to an explanation.
At the center of attention is the protein α-synuclein, which plays a role in cell-to-cell communication in the healthy brain. In Parkinson’s, however, it starts to behave abnormally and clumps into toxic structures.
Until now, most research has focused on the large aggregates known as fibrils, which are visible in brain tissue from patients with Parkinson’s. But a new study focuses on smaller, less understood, and more toxic structures: α-synuclein oligomers. According to the researchers, these are the ones that drill microscopic holes in the membranes of nerve cells.
The study was recently published in the prestigious journal ACS Nano, published by the American Chemical Society.
Tiny revolving doors in the cells
“We are the first to directly observe how these oligomers form pores – and how the pores behave,” says Mette Galsgaard Malle, postdoctoral researcher at both Aarhus University and Harvard University.
The process unfolds in three steps. First, the oligomers attach to the membrane, especially at curved regions. Then they partially insert themselves into the membrane. Finally, they form a pore that allows molecules to pass through and potentially disrupt the cell’s internal balance.
But these are not static holes. The pores constantly open and close like tiny revolving doors.
“This dynamic behavior may help explain why the cells don’t die immediately,” says Bo Volf Brøchner, PhD student and first author of the study. “If the pores remained open, the cells would likely collapse very quickly. But because they open and close, the cell’s own pumps might be able to temporarily compensate.”
Molecular movie in slow motion
This is the first time such pore dynamics have been observed in real time. It was made possible by a newly developed single-vesicle analysis platform that allows researchers to follow interactions between individual proteins and individual vesicles.
Vesicles are small artificial bubbles that mimic cell membranes and serve as simplified models of real cells.
“It’s like watching a molecular movie in slow motion,” explains Mette Galsgaard Malle. “Not only can we see what happens – we can also test how different molecules affect the process. That makes the platform a valuable tool for drug screening.”
Long road to treatment
In fact, the team has already tested nanobodies – small antibody fragments – developed to specifically bind these oligomers. They show promise as highly selective diagnostic tools. However, as a treatment, there is still some way to go.
“The nanobodies did not block the pore formation,” says Bo Volf Brøchner. “But they may still help detect oligomers at very early stages of the disease. That’s crucial, since Parkinson’s is typically diagnosed only after significant neuronal damage has occurred.”
The study also shows that the pores are not formed randomly. They tend to emerge in specific membrane types – especially those resembling the membranes of mitochondria, the cell’s energy factories. This could indicate that the damage begins there.
One step at a time
However, the researchers emphasise that the study was conducted in model systems – not in living cells. The next step will be to replicate the findings in biological tissue, where more complex factors come into play.
“We created a clean experimental setup where we can measure one thing at a time. That’s the strength of this platform,” says Mette Galsgaard Malle. “But now we need to take the next step and investigate what happens in more complex biological systems.”
Earth’s inner core exists only because of carbon

A new study by researchers at the University of Oxford, University of Leeds, and University College London has identified a new constraint on the chemistry of Earth’s core, by showing how it was able to crystallize millions of years ago. The study was published today (September 4) in Nature Communications.
The researchers showed that the core would need to be made of 3.8% carbon for it to have begun crystallizing. This result indicates that carbon may be more abundant in Earth’s core than previously thought, and that this element could have played a key role in how it froze, offering a rare glimpse into the processes occurring at the heart of our planet.
Earth’s inner core, the solid iron-rich mass at the center of our planet, is slowly growing as the surrounding molten outer core cools and freezes. But this process has been a source of debate amongst scientists for decades.
Inner core formation is not just a matter of determining when the core cooled to its freezing point, but instead involves the process of crystallization which depends on its exact chemical composition. Like water droplets in clouds, which can cool to -30 °C before forming hail, molten iron must be supercooled (cooled to below its melting point) before it can freeze.
Previous calculations have suggested that 800-1000 °C of supercooling would be needed to initiate freezing of the core if it were made of pure iron.
However, if the core is supercooled to this degree, researchers have shown that the inner core would grow massively, and the Earth’s magnetic field would fail. But neither of these outcomes have occurred during our planet’s history. Instead, scientists believe that in the past, the core could have cooled to no more than about 250 °C below its melting point.
This new research aimed to understand how the inner core exists as observed today with such limited supercooling in the past. Without direct access to the Earth’s deep interior, the research team needed to rely on computer simulations of the freezing process.
They looked at the presence of other elements, specifically silicon, sulphur, oxygen, and carbon, and how these might affect the freezing process.
“Each of these elements exist in the overlying mantle and could therefore have been dissolved into the core during Earth’s history,” explained co-author Associate Professor Andrew Walker (Department of Earth Sciences, University of Oxford). “As a result, these could explain why we have a solid inner core with relatively little supercooling at this depth. The presence of one or more of these elements could also rationalise why the core is less dense than pure iron, a key observation from seismology.”
Using atomic-scale computer simulations of around 100,000 atoms at supercooled temperatures and pressures equivalent to those in the inner core, the research team tracked how often small crystal-like clusters of atoms formed from a liquid. These “nucleation” events are the first steps toward freezing.
What they found was surprising: silicon and sulphur, elements often assumed to be present in the core, actually slow down the freezing process. In other words, more supercooling would be needed to start forming the inner core if these elements were abundant in that part of the Earth.
On the other hand, they found that carbon helped to accelerate freezing in the simulation.
In the study, the researchers tested how much supercooling would be required to freeze the inner core if 2.4% of the core’s mass were made of carbon. The result: about 420 °C, still too high, but the closest result to viability yet.
But when they extrapolated their results to a case where 3.8% of the core’s mass is carbon, the required supercooling dropped to 266 °C. This is the only known composition that could explain both the nucleation and observed size of the inner core.
This result indicates that carbon may be more abundant in Earth’s core than previously thought, and that without this element, the formation of a solid inner core may never have happened.
The experiments also show that inner core freezing was possible with just the right chemistry, and unlike water when it forms hail, it did so without “nucleation seeds,” tiny particles which help to initiate freezing. This is vital, because when tested in previous simulations, all of the candidates for nucleation seeds in the core have melted or dissolved.
Lead author Dr Alfred Wilson (School of Earth and Environment, University of Leeds) said: “It is exciting to see how atomic scale processes control the fundamental structure and dynamics of our planet. By studying how Earth’s inner core formed, we are not just learning about our planet’s past. We’re getting a rare glimpse into the chemistry of a region we can never hope to reach directly and learning about how it could change in the future.”
Scientists have debated when the inner core began to solidify for decades, with some arguing for an ancient inner core (with freezing beginning more than two billion years ago) and others suggesting a much younger age (less than half a billion years). With this new information about the carbon content of the core, we are one step closer to constraining its chemistry and physical properties, and therefore how it evolved.
The work was funded by the Natural Environment Research Council (NERC).
Surgeon jailed after amputation of own legs
Neil Hopper claimed that injuries to his legs were the result of sepsis and not self-inflicted.
Sweeteners in diet drinks may steal years from the brain

- The study followed 12,772 adults with an average age of 52
- Researchers tracked seven artificial sweeteners typically found in ultra-processed foods like flavored water, soda, energy drinks, yogurt and low-calorie desserts
- People who consumed the highest total amounts of these sweeteners had faster decline in overall thinking and memory skills compared to people who consumed the lowest amounts
- The faster decline equaled about 1.6 years of aging
- Researchers found a link in people under 60 but not older than 60
- While the study found links, it does not prove that sweeteners cause cognitive decline
Some sugar substitutes may come with unexpected consequences for long-term brain health, according to a study published in the September 3, 2025, issueofNeurology®, the medical journal of the American Academy of Neurology. The study examined seven low- and no-calorie sweeteners and found that people who consumed the highest amounts experienced faster declines in thinking and memory skills compared to those who consumed the lowest amounts. The link was even stronger in people with diabetes. While the study showed a link between the use of some artificial sweeteners and cognitive decline, it did not prove that they were a cause.
The artificial sweeteners examined in the study were aspartame, saccharin, acesulfame-K, erythritol, xylitol, sorbitol and tagatose. These are mainly found in ultra-processed foods like flavored water, soda, energy drinks, yogurt and low-calorie desserts. Some are also used as a standalone sweetener.
“Low- and no-calorie sweeteners are often seen as a healthy alternative to sugar, however our findings suggest certain sweeteners may have negative effects on brain health over time,” said study author Claudia Kimie Suemoto, MD, PhD, of the University of São Paulo in Brazil.
The study included 12,772 adults from across Brazil. The average age was 52, and participants were followed for an average of eight years.
Participants completed questionnaires about diet at the start of the study, detailing what they ate and drank over the past year. Researchers divided them into three groups based on the total amount of artificial sweeteners they consumed. The lowest group consumed an average of 20 milligrams per day (mg/day) and the highest group consumed an average of 191 mg/day. For aspartame, this amount is equivalent to one can of diet soda. Sorbitol had the highest consumption, with an average of 64 mg/day.
Participants were given cognitive tests at the start, middle and end of the study to track memory, language and thinking skills over time. The tests assessed areas such as verbal fluency, working memory, word recall and processing speed.
After adjusting for factors such as age, sex, high blood pressure and cardiovascular disease, researchers found people who consumed the highest amount of sweeteners showed faster declines in overall thinking and memory skills than those who consumed the lowest amount, with a decline that was 62% faster. This is the equivalent of about 1.6 years of aging. Those in the middle group had a decline that was 35% faster than the lowest group, equivalent to about 1.3 years of aging.
When researchers broke the results down by age, they found that people under the age of 60 who consumed the highest amounts of sweeteners showed faster declines in verbal fluency and overall cognition when compared to those who consumed the lowest amounts. They did not find links in people over 60. They also found that the link to faster cognitive decline was stronger in participants with diabetes than in those without diabetes.
When looking at individual sweeteners, consuming aspartame, saccharin, acesulfame-k, erythritol, sorbitol and xylitol was associated with a faster decline in overall cognition, particularly in memory.
They found no link between the consumption of tagatose and cognitive decline.
“While we found links to cognitive decline for middle-aged people both with and without diabetes, people with diabetes are more likely to use artificial sweeteners as sugar substitutes,” Suemoto said. “More research is needed to confirm our findings and to investigate if other refined sugar alternatives, such as applesauce, honey, maple syrup or coconut sugar, may be effective alternatives.”
A limitation of the study was that not all artificial sweeteners were included. Also, diet information was reported by the participants, who may not have remembered accurately everything they ate.
The study was supported by the Brazilian Ministry of Health, the Ministry of Science, Technology, and Innovation, and the National Council for Scientific and Technological Development.
Organ transplants for immortality: Might Xi and Putin be onto something?
The presidents of China and Russia were overheard discussing transplants as a way to prolong life.
How to tell if your child is constipated
Sian Wicks from the children’s bowel and bladder charity, Eric, explains what to look for and how parents can help.
Martha’s rule rolled out to all acute hospitals in England after hundreds of lives saved
Hundreds of patients have been helped by rule, which makes it easier to get an urgent second opinion.
