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Wine and sulfur headaches – debunking the myth – Winemag
In former times, sulfur got a bad rap due to its association with volcanoes and the smell of rotten eggs. In the food industry, sulfur – most commonly in the form of sulfur dioxide (SO₂, a sulfite rather than a sulfide) – is widely used as an antioxidant and preservative, effective against a broad range of spoilage bacteria and fungi. Not only that, it is also generated in the human body as part of the metabolism of amino acids and serves as a messenger for physiological functions such as heart muscle recovery and anti-inflammatory effects. This already makes claims that it has negative health effects rather tenuous.
Dr. Fatima Hoosain se kragtige onderhoud op Die Groot Ontbyt
Van vrese vir heksery tot stilte gewortel in skaamte, het sy ontrafel hoe stigma diagnose en behandeling vertraag – veral in minderbevoorregte gemeenskappe. Haar oproep tot deernisvolle, kultureel sensitiewe sorg herinner ons daaraan dat begrip die eerste stap na genesing is.
Bush Radio speaks to Dr Hoosain about everything to do with breast cancer; and all the different conversations being had around the disease, and the treatment thereof
Dr Hoosain speaks about treatments and screenings, and how these have developed and evolved. She also talks about some of the stigmas that still exist around breast health and how conversations around breast health should be normalised. The full interview is available to listen to here.
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