A recently uncovered Scythian princely tomb in southern Siberia may turn out to be the greatest archaeological find of recent decades. Recall that the Scythian burial mound was discovered as a result of the analysis of satellite images of the Uyuk River valley, on the territory of the Republic of Tyva. Its circular structure was noticed in high-resolution images by the Swiss archaeologist Gino Caspari.
As it turned out, this mound was known to domestic specialists for a long time under the name of Tunnug-1. It is mentioned in the monograph of the Soviet historian, archaeologist, anthropologist Mikhail Gryaznov “Arzhan. The Royal Mound of the Early Scythian Time”, published already in 1980. But because of the hard-to-reach swampy terrain, his research was postponed until later. However, the inaccessibility of the mound saved it not so much from archaeologists as from black diggers - this is a rare burial that has not yet been opened by robbers at all.
Why didn't archaeologists excavate the mound earlier? Here it is necessary to understand the very logic of archaeological research. As experts say, archeology is a destructive science. If the monument is fully explored, it will cease to exist. Therefore, the main task of archaeologists is not to unearth everything, but to preserve the monuments to the maximum. Russia is not deprived of kuragans, there are quite a lot of them, therefore, first of all, those who are threatened with destruction or those that can answer some important scientific question are dug up.
When the researchers got new technical capabilities in the form of satellite imagery, it became completely clear that Tunnug-1 is one of the oldest of the entire group of early Scythian barrows in Tyva. It was then that the hands of researchers reached him.
In 2017, a joint Russian-Swiss expedition conducted a small preliminary reconnaissance of the mound. From the Russian side, the Institute of the History of Material Culture of the Russian Academy of Sciences (IIMK RAS), represented by archaeologists Timur Sadykov and Yegor, is participating in the work. Blokhin, with the Swiss - the University of Bern represented by Gino Kaspari.
Here is what Timur Sadykov, a member of the expedition, a researcher at the IIMK RAS, told the MIR 24 correspondent: “We compiled an archaeological passport, an object, made plans and maps. Fragments of a tree were taken from one of the decaying sites, the radiocarbon analysis of which showed dates within the 9th century BC. Thus, this monument is possibly even older than the previously studied barrow Arzhan 1, which is currently considered the earliest known Scythian barrow. Additional interest in the site is associated with its unusual location (it is surrounded by swamps) and the likely preservation of organic matter, since permafrost is possible in this landscape. This will only become clear in the course of further research.”
The real serious excavations of the mound are planned for the spring of 2018, when it will be possible to get to the treasures hidden in the frozen ground. But already now scientists believe that this is the oldest and largest of the found Scythian burials. The diameter of the mound is more than 140 meters. In addition, here, in the permafrost layer, one can expect finds of unique preservation.
According to Timur Sadykov, organic samples are extremely rare finds in archaeological research. In order for fabric or leather to survive to this day, very specific conditions are necessary. Nature creates such conditions very rarely, so much of the historical data is lost forever. For example, we know almost nothing about early Scythian clothing. If the remains of organic matter are still found, this will allow for additional natural science research.
“Now we assume that the Tunnug 1 mound is closest in time and internal structure to the previously discovered Arzhan 1 mound,” says the archaeologist. time."
What is concealed in such mounds? Candidate of Historical Sciences, Senior Research Fellow of the State Hermitage Museum, archaeologist Konstantin Chugunov says: “Under the heavily destroyed masonry in the Arzhan-1 mound, a unique wooden structure was found, consisting of a system of ground log cabins and cages. The monument was heavily robbed, but as a result of research, a significant collection of materials was obtained, mainly from the remains of burials of 160 horses buried in cages around the central frame. Weapons and magnificent objects of applied art were also found.
In the Tunnug-1 mound, which black diggers did not have time to plunder, scientists hope to discover truly unique things. It has already been established that the age of the tree from which the log cabin is made is almost 2900 years. It is necessary to study the architectural features of the tomb, the specifics of the funeral rite, the composition and position of the people buried in it, to analyze the structure of horse burials, which always accompany the burials of the Scythians. And also, it is possible to find equipment, weapons, works of art, and those mysterious artifacts that scientists often do not expect at all.
“The fact of the matter is that it’s too early to talk about anything concrete, we only conducted preliminary reconnaissance,” Timur Sadykov told a MIR 24 correspondent. The excavations are planned for several years. There is only a general plan of work. First, the environment is explored. Around the mound are numerous stone structures, ritual sites. Then the mound itself is excavated, stratigraphic sections are fixed (vertical sections reflecting the order of alternation of strata of the cultural layer - ed.). The stages of work are carefully documented. This will allow us to fully restore the entire sequence of actions during the construction of the mound, which is no less important for historical reconstructions than the actual finds.”
At the moment, the prospects for the study of the mound for 2018 are being discussed with the participation of the Russian Geographical Society, the Institute of the History of Material Culture of the Russian Academy of Sciences and Swiss colleagues.
Swiss scientists have published shocking data: the bodies of people buried in the past three decades, almost do not decompose! They look like they were put in a coffin a week ago. Researchers blame this on poor ecology and poor-quality food from fast food outlets.
German forensic experts were the first to sound the alarm. In August, in Düsseldorf, at a scientific and practical conference, Dr. Werner Stolz from Berlin presented a sensational report. Over the past three years, during the exhumation of the bodies of people buried 20 or more years ago, he encountered 32 times that their corpses were almost not decomposed. The dead look "fresh", as if they were buried in the ground a week and a half ago.
And recently this topic resurfaced in Switzerland at a meeting of funeral business specialists. Directors of large cemeteries in Paris, Milan, Hamburg, Cologne unanimously complained that they no longer had enough places for new burials. According to the sanitary standards adopted in the EEC, it is possible to dig a fresh grave in place of the old one after 17 years. However, the corpses simply do not have time to turn into dust before the deadline.
Don't eat a Big Mac, you'll become a mummy!
Swiss scientists took up the study of incorruptible bodies. After two months of painstaking research, they put forward three possible explanations for why the dead are slow to decompose in the ground.
* According to the first version, the ecology is to blame for everything. In a number of places, due to excessive soil pollution, a whole species of bacteria responsible for the decomposition of corpses has disappeared.
* The second hypothesis: modern anti-aging cosmetics are to blame for everything. People began to use special anti-aging creams. Their skin and upper tissues are already embalmed during life, and after death they prevent the natural process of decay.
*Third guess. The reason is in food preservatives, which are found in large quantities in food. Carbonated drinks, sweets and all fast food products are especially rich in them. Mummification occurs due to the fact that preservatives that enter the human body with food accumulate throughout life and subsequently inhibit the process of decay. This version seems to scientists the most correct and most disappointing.
We won't be able to change our diet. The whole world will consume more and more canned food every year, says Dr. Stolz. - And the Europeans are not the first to perpetuate themselves in this way. This problem has affected Americans 30 years ago, but the territory of the country still allows them to expand cemeteries.
Scientists see the only way out in the universal cremation of the dead. Relevant laws will appear, most likely, next year.
Canned corpses.
“The soft tissues of the bodies of the dead now turn not into ordinary humus, but into corpse wax - a gray-white mass. It's all about the preservatives."
There has been a debate about the use of preservatives and their effect on the human body for a long time, but the fact that their action continues for many years after life has left the body, living people began to think quite recently.
Food supplements, which are supposed to stimulate the appetite of consumers, turn out to completely discourage it from putrefactive bacteria, maggots and representatives of the class of nematode worms Sarcophagus mortuorum and Pelodera, which decompose mortal consumer bodies at the end of their life path. This shocking conclusion was reached by scientists from several EU countries who studied the effect of preservatives consumed during life on slowing down the decay of bodies after death.
In fact, this phenomenon has been known for a long time: even in Tsarist Russia, forensic experts knew that the corpses of people who died in a state of extreme intoxication or simply drunk vodka to death persist much longer than usual - thanks to ethyl alcohol, which, as you know, is an excellent preservative .
However, now that we are surrounded by a variety of bactericidal agents whose task is to maximize the shelf life of products on store shelves, the phenomenon of body preservation has taken on much more serious proportions than a few lethal curiosities from forensic medicine.
For the first time, a similar problem was encountered in France, where the cemetery period, that is, the period after which a fresh corpse can be buried in an old grave, is minimal and is five years. (For the wish to lie down in the cemetery longer, you need to fork out additionally).
In cemeteries where reburials have recently taken place, there has been an unusual deviation in the process of decomposition of the dead from its usual course. In the coffins taken from the graves, the corpses actually turned into wax figures of the buried. Unlike the well-known mummification, when the body dries out completely in a dry climate with high temperatures and good ventilation, the transformation of dead soft tissues into corpse wax is not yet fully understood. Previously, it was observed extremely rarely - only under conditions extremely unfavorable for the life of lower organisms, especially when air access to the body is difficult. The formation of cadaveric wax is also called saponification of the corpse, since the tissues are partially converted into lime soap. The saponification of the corpse usually occurs after a short decay: the corpse turns into a homogeneous mass, slightly shiny on the cut, resembling solid fat in appearance, emitting almost no smell and melting at a high temperature. Corpse wax is formed mainly in the skin, in the subcutaneous tissue, in the muscles and bones, and sometimes in the viscera; at the same time, the external shape of the organs is often preserved, and under a microscope, tissues can be found in places that have well preserved their structure.
The scientists who joined the study of the preservation of the French dead were unanimous in their opinion: the normal work of industrious putrefactive bacteria and other corpse-eating fauna is interfered with by preservatives that have accumulated during life in the soft tissues of the dead. As it turned out, lifetime obesity contributes especially to the saponification of a corpse, since preservatives are willingly retained in fat, accumulating in significant concentrations.
However, before the French experts had time to make their research data public, a “soap” scandal erupted in the quietest corners of Germany - namely, in the cemetery lands, which are usually reused every fifteen to twenty years - this period was previously quite sufficient for the remains to the dead decomposed almost completely. The current situation is reminiscent of the scenario of a horror movie to the authorities of the cemeteries - after all, in Germany, the grave cannot be reused until the remains contained in it have completely rotted. However, the facts remain inexorable. “The soft tissues of the bodies of the dead in cemeteries no longer turn into humus, but into a gray-white mass - corpse wax,” said soil expert Rainer Horn from the Christian Albrecht University in Kiel.
Apparently, very soon this craze will come to our lands - the living will become crowded from the dead and the good old way of burial in the ground will be the privilege of the oligarchs and large landowners!
ANALYTICS. 5 March 2010.
Food additives "E" - the genocide of the excess population of slaves!
Food additives (several hundred are known) are a simple and cheap way to give the product an attractive appearance and color, enhance the taste, and also extend its shelf life.
Previously, the names of these chemicals were written in full on product labels, but they took up so much space that in 1953, in Europe, it was decided to replace the full names of chemical food additives with a single letter (index E - from Europe) with numerical codes.
According to this system, food additives are divided into groups according to the principle of action. The group is determined by the first digit after the letter E.
E100 - E182 Dyes. Enhance the color of the product.
E200 - E299 Preservatives (prolong the shelf life of the product). Chemical sterilizing additives. Protect against microbes, fungi, bacteriophages.
E300 - E399 Antioxidants (slow down oxidation, for example, from rancidity of fats and discoloration; similar in action to preservatives
E400 - E499 Stabilizers (preserve the desired product consistency). Thickeners - increase viscosity.
E500 - E599 Emulsifiers (maintain a homogeneous mixture of immiscible products, such as water and oil). They act like stabilizers.
Е600 - Е699 Flavor and odor enhancers
E700 - E899 reserved numbers
E900 - E999 Defoamers (prevent or reduce foam formation). Anti-flamings and other substances
The most food additives are preservatives and antioxidants.
preservatives
Preservatives and stabilizers act like antibiotics. Preservatives ensure that any biological life in the product is terminated. In an environment in which such a preparation is present, life becomes impossible and bacteria die, which keeps the product from spoiling longer. A person consists of a huge number of very different cells and has a large mass (compared to a unicellular organism), therefore, unlike unicellular organisms, it does not die from the use of a preservative (in some cases, also because the hydrochloric acid contained in the stomach partially destroys the preservative). However, today the consumption of preservatives in food has reached such volumes that they accumulate to a critical mass in a matter of years. This leads to mutations of various organs, the failure of vital systems, the emergence of chronic diseases and the appearance of cancerous tumors. Also, the massive consumption of preservatives in the daily diet has led to such an amazing effect as stopping the decomposition of the bodies of the dead, discovered in the last decade in cemeteries in the USA, Canada, England, France and Germany. One of the most dangerous - preservative E240 (formaldehyde) may be present in canned food (mushrooms, compotes, jams, juices, etc.). It is also formalin (in the form of a solution).
Many harmful additives among dyes. In particular, prohibited: E121 (citrus red dye) and E123 (amaranth dye). They are commonly found in sweet sodas, sweets, and colored ice cream. It has already been scientifically proven that all three supplements can promote the formation of malignant tumors. Emulsifiers are more often represented by mineral substances, for example: E500 - soda (sodium bicarbonate); E507 - hydrochloric acid; E513 - sulfuric acid. In addition to those mentioned above, there are chemical compounds that are considered non-hazardous and are approved for use throughout the world. However, how appropriate it is to talk about their harmlessness if their maximum allowable daily dose should not exceed 5 micrograms per 80 kg of human weight, while a person consumes up to 30 micrograms with just one stick of dry sausage. Here are some of the most common: E250 - sodium nitrite, E251 - sodium nitrate, E252 - potassium nitrate.
Without these additives, it is impossible to imagine sausages. In the process of processing, minced sausage loses its pale pink color, turning into a gray-brown mass. Then nitrates and nitrites come into play, and now a boiled veal-colored sausage “looks” at us from the window. Nitro additives are found not only in sausages, but also in smoked fish, sprats, and canned herring. They are also added to hard cheeses to prevent swelling. People suffering from diseases of the liver, intestines, dysbacteriosis, cholecystitis are advised to exclude foods containing these additives from the diet. In such people, part of the nitrates, getting into the gastrointestinal tract, turns into more toxic nitrites, which in turn form quite strong carcinogens - nitrosamines, which lead to catastrophic destruction of health.
Food additives - the genocide of the planet's surplus population
Sweeteners
Recently, various sugar substitutes have become increasingly popular, these additives are designated by codes E954 - saccharin. E952 - cyclamanic acid and cyclamates, E950 - acesulfan potassium, E951 - aspartame, E968 - xylitol. These substances, to varying degrees, adversely affect the liver. Avoid products containing such additives within six months after suffering hepatitis. Be careful with xylitol. It can cause dysbiosis.
Safe "E"
Only a small number of nutritional supplements can be truly (and not officially) harmless, but even they are not recommended by doctors for children under 5 years of age.
E100 - curcumin (dye), may be found in curry powder, sauces, ready-made dishes with rice, jam, candied fruits, fish pates
E363 - succinic acid (acidifier), found in desserts, soups, broths, dry drinks
E504 - magnesium carbonate (baking powder), can be found in cheese, chewing gum, and even table salt - absolutely safe.
E957 - thaumatin (sweetener) can be found in ice cream, dried fruits, sugar-free chewing gum.
Particularly harmful and prohibited food additives E:
E 102; E 104; E 110; E 120; E 121; E 122; E 123; E 124; E 127; E 128; E 129; E 131; E 132; E 133; E 142; E 151; E 153; E 154; E 155; E 173; E 174; E 175; E 180; E 214; E 215; E 216; E 217; E 219; E 226; E 227; E 230; E 231; E 233; E 236; E 237; E 238; E 239; E 240; E 249...E 252; E 296; E 320; E 321; E 620; E 621; E 627; E 631; E 635; E 924 a-b; E 926; E 951; E 952; E 954; E 957.
Rospotrebnadzor experts consider the following additives dangerous:
E102, E110, E120, E124, E127, E129, E155, E180, E201, E220, E222, E223, E224, E228, E233, E242, E270, E400, E401, E402, E403, E404, E405, E501, E502, E503, E620, E636 and E637. E123, E510, E513 and E527 are listed as very dangerous, but for unknown reasons they have not yet been banned. Additives E104, E122, E141, E150, E171, E173, E241 and E477 are called suspicious.
Sodium benzoate (E 211)
The sodium salt of benzoic acid performs a rather important function of a preservative - it prevents the fermentation of juices and prevents bacteria from multiplying. It is added to soda and chips, to meat and ketchup. Prolonged use of E 211 in food can lead to metabolic disorders and cause cancer.
Aspartame (E 951)
This sweetener and flavor enhancer replaces sugar in diabetic products. Aspartame is added to chewing gum, drinks, canned food, condiments, etc. But for several years now in America, where it is used very widely, there has been a campaign to ban E 951. Products with the addition of aspartame can cause migraines, skin rashes, and brain deterioration.
Monosodium glutamate (E 621)
A chemical called monosodium glutamate gives the dish the taste and smell of meat (it is added to bouillon cubes to enhance flavor). If you exceed the norm (pour a few bags into a cup of noodles) - you can get poisoned. In America, hundreds of thousands of such poisonings occur every year.
FAO list
Classification of food additives in the Codex Alimentarius system, developed by the International Food and Agriculture Organization (FAO) at the UN. All these data are brought to the attention of product manufacturers, but since the FAO is a public organization, its information is only advisory in nature.
* E103, E105, E121, E123, E125, E126, E130, E131, E142, E153 - dyes. Contained in sweet sparkling water, lollipops, colored ice cream. Can lead to the formation of malignant tumors.
* E171-173 - dyes. Contained in sweet sparkling water, lollipops, colored ice cream. Can lead to liver and kidney disease.
* E210, E211, E213-217, E240 - preservatives. There is in canned food of any kind (mushrooms, compotes, juices, jams). Can lead to the formation of malignant tumors.
* E221-226 - preservatives. Used for any kind of preservation. Can lead to diseases of the gastrointestinal tract.
* E230-232, E239 - preservatives. Contained in canned food of any kind. May cause allergic reactions.
* E311-313 - antioxidants (antioxidants) There are yoghurts, dairy products, sausages, butter, chocolate. May cause diseases of the gastrointestinal tract.
* E407, E447, E450 - stabilizers and thickeners. Contained in jams, jams, condensed milk, chocolate cheese. May cause liver and kidney disease.
* E461-466 - stabilizers and thickeners. There is in jams, jams, condensed milk, chocolate cheese. May cause diseases of the gastrointestinal tract.
* E924a, E924b - defoamers. Found in carbonated drinks. Can lead to the formation of malignant tumors.
Additives harmful to the skin:
E151 E160 E231 E232 E239 E951 E1105
Shell-forming additives:
E131 E142 E153 E210 E211 E212 E213 E214 E215 E216 E219 E230 E240 E249 E252 E280 E281 E282 E283 E330 E954
Extremely dangerous additives:
E123 E510 E513 E527
Supplements that cause stomach upset:
E338 E339 E340 E341 E450 E451 E452 E453 E454 E461 E462 E463 E465 E466
Supplements that affect blood pressure:
Additives that cause rashes:
E310 E311 E312 E907
Additives that cause intestinal disorders:
E154 E343 E626 E627 E628 E629 E630 E631 E632 E633 E634 E635
Additives that cause malignant tumors:
E103, E105, E121, E123, E125, E126, E130, E131, E142, E152, E210, E211, E213-217, E240, E330, E447.
Additives that cause diseases of the gastrointestinal tract:
E221-226, E320-322, E338-341, E407, E450, E461-466.
Dangerous allergens:
E230, E231, E232, E239, E311-131.
Additives that cause liver and kidney disease:
E171-173, E320-322.
Conclusions:
Read the labels carefully. Without looking, it is quite possible to buy starch with the taste, smell and color of sausage. Some additives are harmful only in large quantities, but carcinogens tend to accumulate in the body. So, over time, it will make itself felt.
Any modification of products makes them potentially hazardous to health. The use of synthetic flavor and color enhancers is a deception of your own body.
If you see foods with a long shelf life, this is a sign that there are many preservatives that have killed not only decay bacteria, but will inevitably begin to kill your own cells.
Swiss scientists came to such conclusions after conducting research. The reason is poor-quality food from fast foods and a poor environmental situation.
During the scientific-practical conference in Düsseldorf, the German forensic expert Werner Stolz said that in the last three years, when the bodies of people buried 30 years ago were exhumed, the situation arose more than 30 times that the corpses practically did not decompose. The deceased looked as if they had been buried only 1.5 weeks ago. This topic was also raised at a conference of funeral business specialists, which was held in Switzerland. Cemetery directors in major cities such as Hamburg, Paris, Cologne and Milan have reported that they do not have enough space for new burials. According to sanitary standards, a new grave can be dug at the site of an old burial place only after 17 years, but until that time the corpses are perfectly preserved and do not turn into dust.
Scientists from Switzerland have put forward several theories why people who have died over the past 30 years do not decompose.
1. Ecological situation: Due to the fact that the soil is excessively polluted, the bacteria that are responsible for the decomposition of corpses have disappeared.
2. Food preservatives in food: Modern foods, and especially sweets, fast foods, and carbonated drinks, are so concentrated in harmful substances that mummification occurs. Preservatives during life accumulate in the human body, and after death they affect the processes of decay. Scientists say that people will not be able to completely change their diet, so the only way out of this situation is the cremation of the dead.
3. Anti-aging cosmetics: People actively use special anti-aging creams or gels. Therefore, it turns out that the upper tissues of the body are embalmed already during life, preventing the process of decay after death.
The researchers concluded that maggots, nematode worms Pelodera and Sarcophagus mortuorum, and putrefactive bacteria do not like food additives. Scientists from EU countries have studied this issue in detail and reported that now the soft tissues of the bodies of the dead do not turn into humus. In the modern world, this phenomenon is common due to bactericidal substances that keep food on supermarket shelves for a long period.
This problem first surfaced in France, when during reburials after five years, deviations were found in the process of decomposition of the dead. The corpses resembled wax figures of the dead, and scientists came to the conclusion that putrefactive bacteria did not work on the bodies of the deceased because of the preservatives that had accumulated in the soft tissues of the dead. A similar situation has developed in Germany, but there the period of re-exploitation of the grave is 15-20 years. Even during this period, the remains of the dead did not decompose, but turned into corpse wax.
After conducting numerous studies, Swiss scientists came to the conclusion that the bodies of people buried in the last 30 years practically do not decompose. Scientists believe that the reason lies in poor-quality food from fast foods and a poor environmental situation.
During the scientific and practical conference in Düsseldorf, the German forensic expert Werner Stolz published a report, according to which it is time to sound the alarm. It turns out that the last three years, when the bodies of people buried 30 years ago were exhumed, more than 30 times there was a situation that the corpses practically did not decompose. It turns out that the deceased looked as if they were interred only 1.5 weeks ago. This topic was also raised at a conference of funeral business specialists, which was held in Switzerland. Cemetery directors in major cities such as Hamburg, Paris, Cologne and Milan have reported that they do not have enough space for new burials. According to sanitary standards, a new grave can be dug at the site of an old burial place only after 17 years, but until that time the corpses are perfectly preserved and do not turn into dust.
Scientists from Switzerland have put forward several theories why people who have died over the past 30 years do not decompose.
1. Ecological situation
Due to the fact that the soil is excessively polluted, the bacteria that are responsible for the decomposition of corpses have disappeared.
2. Food preservatives in food
In modern food, and especially in sweets, fast foods, and carbonated drinks, so many harmful substances are concentrated that mummification occurs. Preservatives during life accumulate in the human body, and after death they affect the processes of decay. Scientists say that people will not be able to completely change their diet, so the only way out of this situation is the cremation of the dead.
3. Anti-aging cosmetics
People strive for perfection, so they actively use special anti-aging creams or gels. Therefore, it turns out that the upper tissues of the body are embalmed already during life, preventing the process of decay after death.
The researchers concluded that maggots, nematode worms Pelodera and Sarcophagus mortuorum, and putrefactive bacteria do not like food additives. Scientists from EU countries have studied this issue in detail and reported that now the soft tissues of the bodies of the dead do not turn into humus. In the modern world, this phenomenon is common due to bactericidal substances that keep food on supermarket shelves for a long period.
This problem first surfaced in France, when during reburials after five years, deviations were found in the process of decomposition of the dead. The corpses resembled wax figures of the dead, and scientists came to the conclusion that putrefactive bacteria did not work on the bodies of the deceased because of the preservatives that had accumulated in the soft tissues of the dead. A similar situation has developed in Germany, but there the period of re-exploitation of the grave is 15-20 years. Even during this period, the remains of the dead did not decompose, but turned into corpse wax.
Perhaps soon this trend will come to our region, when the usual burial in the ground will be available to oligarchs or big businessmen, and there is simply not enough space for ordinary people.
And the birth of a child will add more kilograms, writes India Today. If we compare single and married men, then the latter had a higher Body Mass Index, the study showed. The difference was about 1.4 kilograms. So, the very fact of his wife's pregnancy did not affect the weight. But in the first years of a child's life, the man gained weight, according to a University of Bath study.
A decrease in the Body Mass Index occurs shortly before and immediately after a divorce. Experts warn: single men looking for a permanent partner should carefully monitor their diet. After all, the most dangerous time for a figure is the first years of marriage. In any case, the weight gain seems to be due to the fact that married couples have more reason to attend dinner parties and other large-table events. Yes, and at home, married men eat more often.
Meanwhile, numerous studies show that marriage improves health. Recently, researchers at Aston Medical School analyzed data from more than 900,000 patients. The researchers found that those with type 2 diabetes, hypertension and high cholesterol who were married were more likely to survive than those who were single.
The positive effect is associated with social support and assistance. For example, spouses often force patients to lead a healthy lifestyle and take medication. Previously, the same team of researchers found that married people are more likely to survive a heart attack. According to other studies, marriage reduces the level of cortisol (stress hormone) in the body and the risk of premature death.
However, a number of studies have shown that lonely people are not doomed. So, researchers from Switzerland interviewed 11,000 people over 16 years. Scientists have found that marriage undermined people's health. A study conducted in London showed that people who were married had fewer health problems. But the health of single women was also strong.
In addition, people who are married are at risk of divorce or widowhood. In 2009, researchers from the University of Chicago conducted a study and concluded that divorced or widowed people are more likely to develop a number of health problems than those who have never been married. People who were married had fewer mobility problems and symptoms of depression. But experts did not find differences in the prevalence of a number of chronic diseases.
Analysis of data from another large study showed that people of mature age who kept the marriage, and those who never entered into it, lived longer compared to those who divorced. Experts say that happiness plays an important role in marriage. According to studies, people with marital problems have a significantly higher risk of strokes and heart attacks than those who are happily married. Thus, marriage can affect health in completely different ways.
