Kerri Nichols Naturopathic Clinic

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10/08/2026

What if the single most effective thing we can do to reduce the risk of dementia was not a drug, a supplement, a herb, or even a brain-training program, but instead was getting the right kind of sleep? A growing body of research suggests that during deep, uninterrupted non-rapid eye movement (NREM) sleep the brain performs one of its most important jobs: flushing away toxic waste products that accumulate during the day. A major new review argues that disruption of this nightly cleaning process may be the common pathway that links ageing, chronic stress, depression, cardiovascular disease, toxins and poor sleep to an increased risk of dementia.

The review proposes that while we sleep, the brain switches into a remarkable "housekeeping mode." During wakefulness, neuromodulators operate largely independently to support behavior and cognition. By contrast, sleep reorganises their activity into a coordinated brain rhythm. Every 50 seconds or so, key brain chemicals, including noradrenaline, serotonin, dopamine and acetylcholine, begin pulsing together in a perfectly coordinated rhythm. These waves gently expand and contract tiny blood vessels, creating a pumping action that flushes cerebrospinal fluid through the brain and removes toxic waste, including the Alzheimer proteins amyloid-beta and tau. In other words, these neuromodulators become vasoactive agents that drive a slow vasomotion, providing the mechanical force that supports glymphatic clearance of metabolic waste.

The dual roles of neuromodulators—as regulators of behavior and mental state during wakefulness and as organisers of sleep architecture and glymphatic clearance during sleep—define a vulnerable system in which imbalance may impair both sleep and brain clearance. This framework may provide a unifying explanation for several long-standing observations. For example, psychiatric disorders, including schizophrenia, bipolar disorder and depression, are characterised by disruptions in neuromodulator signaling and sleep architecture, which are predicted to alter slow vasomotion during sleep. Such changes may impair glymphatic clearance, thereby promoting the accumulation of pathological proteins and thus contributing to the increased risk of neurodegenerative disease that has been observed with these conditions.

As noted above, a key point of the article is that many of the things already known to increase dementia risk disrupt this nightly cleaning cycle. This could explain why so many seemingly unrelated conditions end up increasing the risk of Alzheimer disease. Moreover, an extensive body of literature has implicated age-related decline in glymphatic clearance as a driver of proteinopathies and dementia.

Sleep architecture is the carefully organised cycling between different sleep stages that allows the brain to carry out its essential maintenance functions. Healthy sleep architecture ensures repeated episodes of deep NREM sleep, allowing the cleansing cycles to occur throughout the night. Fragmented sleep, reduced deep sleep, frequent arousals or disrupted transitions between sleep stages may all compromise this process.

So perhaps the most exciting implication is that sleep architecture might become an important target for protecting long-term brain health. Instead of simply asking whether people sleep enough, researchers are now investigating whether they are getting the right kind of sleep, including the deep, rhythmic sleep that allows the brain's cleaning system to work at full capacity.

This intriguing idea remains an emerging hypothesis. The review pulls together a large body of animal and human research, but there is not enough evidence yet to prove the mechanism directly in people. Even so, it offers one of the most compelling explanations yet for why protecting healthy sleep may become the best investments we can make for future brain health.

Another fascinating observation by the authors is that heart rate variability (HRV) may provide a simple, non-invasive window into the brain's nightly cleaning system, because the same neuromodulator oscillations that drive glymphatic clearance during deep NREM sleep also regulate heart rate. Reduced HRV is already associated with ageing, chronic stress, depression, cardiovascular disease and an increased risk of dementia, suggesting it may reflect the disruption of this fundamental sleep rhythm. If confirmed, HRV could become a practical biomarker for identifying individuals at increased dementia risk and for monitoring whether interventions restore healthy sleep physiology and brain clearance.

What about the role of herbs? Very few herbs have been investigated in clinical trials in terms of a specific increase in NREM (especially N3 slow-wave sleep), as measured by polysomnography (EEG). Most herbal sleep studies have instead measured subjective sleep quality, sleep latency, total sleep time or actigraphy, rather than sleep architecture itself.

One of the most fascinating findings in herbal sleep research comes from a small double blind polysomnography study comparing European valerian (Valeriana officinalis) with Mexican valerian (Valeriana edulis) in patients with insomnia. This study measured sleep architecture directly using overnight EEG recordings. Both herbs increased delta (slow-wave, N3) sleep, the deepest and most restorative stage of NREM sleep, while reducing lighter stages of NREM sleep. Mexican valerian also reduced the number of nocturnal awakenings, whereas European valerian produced a somewhat greater increase in REM sleep.

Ashwagandha (Withania somnifera) has probably the best clinical evidence overall for insomnia. Repeated RCTs and a meta-analysis show improvements in sleep efficiency, sleep duration, wake after sleep onset and sleep quality. However, there is no evidence yet that it specifically increases N3 sleep. Its benefits may result from reducing hyperarousal and stress, allowing more normal sleep architecture to emerge, but this remains to be proven in clinical trials.

For more information see: https://pubmed.ncbi.nlm.nih.gov/42166599/
https://pubmed.ncbi.nlm.nih.gov/11731907/

02/08/2026

The Australian investigative TV show, 4 Corners, has released a new episode called “Duped: Food Exposed” on the topic of truth in the production, supply chains, marketing, labelling, selling, safety, and eating of our foods.

In short, they found a huge amount of food fraud, which is costing Australians $3 BILLION per year.

Some examples of food fraud and other issues in the investigation includes:

• 25% of processed tomato products, such as tomato paste or puree, passata etc were found to have not been grown in the locations claimed on the label. Leggo’s tomato paste had a big problem, with 80% showing they were produced in China, despite the company’s labelling and marketing suggesting they were “Australian grown”. Being from China is a concern because of their apparent unregulated use of agricultural chemicals on crops, as well as from forced labour on tomato farms. Other brands and products also failed forensic testing of their location of origin compared to their marketing or labelling.
• Even Italian branded tomato products being sold in Australian supermarkets (Coles, Woolies, Aldi) use slave labour in their farming, harvesting or production.
• 27% of brands of turmeric were found to have been diluted or adulterated, or contaminated by iron oxide in a major spice brand (Hoyt’s), or lead in some brands and products. Hoyt’s had also previously been fined by the ACCC after their oregano herb products were found to be bulked up with olive leaves! Other turmeric brands were bulked up with other materials.
• Many “honey” products in Australia is adulterated with sugar syrups.
• Many egg brands were found to be labelled as from “cage free” chicken farms, when they were not, especially some Woolworths products.
• 33% of prawns failed country of origin testing. Origin testing of fish products was even worse.
• On average, one packaged food product per week is pulled off supermarket shelves in Australia, due to an undeclared allergen, which was almost always found from a customer with the allergy and not from the food regulators.
• Some “dairy-free” labelled products were found to contain dairy, such as Cocobella and RawC coconut products.
• Food scientists are paid to develop processed foods which taste, smell, and feel good using chemicals and additives which can be harmful to your health.
• Marketing terms such as “100% natural” and others have no regulation and are not accurate or even true.
• Highly processed and packaged foods that can be 60% sugar or higher, are specifically marketed as healthy foods for kids.
• Various food rating systems such as the Health Star Rating is flawed as they are based on a ridiculous formula calculation which is influenced by the food industry companies to hide issues in processed and packaged foods, and to pretend that foods are healthy so people buy them, when they are not healthy at all.
• The food regulators are almost useless, and the penalties for breaches are not much more than a slap on the wrist, and don’t stop the same companies doing the same things again.
• Foods are not the only substances which can be contaminated or affected, but alcoholic drinks too. Every sample of alcoholic spirits exceeded their methanol alcohol content, some by over 9x times more than the allowed limit of methanol. Some people have died from too-high methanol content in alcoholic drinks.

Other countries have food fraud organisations and investigations, but Australia does not.

I highly recommend that you watch this Part 1 of the Duped show on ABC iView for free! The link to this show can be found here:

https://iview.abc.net.au/show/four-corners/series/2026/video/NC2603H024S00

Sadly, we tend to believe the labelling on foods products, or the ingredients lists on these products. Two million Australians have food allergies, which makes accurate food labelling critical. When 66% of foods and drinks in Australian supermarkets are “ultra-processed” it’s a big concern, as you can’t really trust the labelling, marketing, or ingredients.

Better to reduce or avoid such processed and packaged products and only buy FRESH foods as meats and vegetables, and make your own meals instead!

Stay healthy!

References:

ABC. (2026). Duped: Food Exposed (Part 1). Retrieved 29th July 2026 from https://iview.abc.net.au/show/four-corners/series/2026/video/NC2603H024S00

01/08/2026
17/07/2026
Our skin really dries out in winter ❄️ this  Aspect Skincare product is AMAZING! Available from my clinic 😊
16/07/2026

Our skin really dries out in winter ❄️ this Aspect Skincare product is AMAZING! Available from my clinic 😊

A little marine magic ✨

Enriched with a triple algae complex, Marine Youth Renewal Oil helps deeply nourish and replenish the skin, supporting softness, elasticity, and a healthy glow.

07/07/2026
01/07/2026

HHS Ends COVID-19 Emergency Use Authorizations

RFK Jr. has signed terminations ending the COVID-19 emergency use authorizations for drugs, biologics, and medical devices.

"Americans deserve a regulatory system that is transparent, accountable, and rooted in the rule of law."

"By ending these COVID-19 emergency use authorization declarations, we're reinforcing public confidence that emergency authorities are temporary and targeted."

Drug & biologic EUAs end in 12 months. Device EUAs end in 180 days.

28/06/2026

There’s another new assault on our food supply, with new highly processed “food” products having been developed and promoted under the alleged pretence of being better for the environment and better for animals or for sustainability reasons. This new concept is that of “cultured meat”. Also known as “cell-cultured meat”, “cell-cultivated” or essentially, it’s “lab grown meat”.

And now this “cultured” meat is legally available in Australia after being approved to be sold to the public by Food Standards Australia and New Zealand in 2025 (FSANZ, 2026). This technology is now being used to produce meat products such as minced meat, steak or chicken fillets, quail and foie gras at this time, but more foods may be approved in future. They have even managed to culture meat from a woolly mammoth…. I am not kidding. Mammoth burgers anyone?!

Labs and factories take meat cell samples from animals and then culture or grow the meat cells in a controlled environment on a growth medium in a giant bioreactor.

How would you know if you are buying or eating cultured meat? It depends… Lab-grown or cultured meats for sale in a retail environment must be labelled as such. However, lab-grown meats which are ingredients in other processed foods, or used in restaurants, may not need to be labelled or advertised as such. Luckily, the only approved supplier (at this time, being a Sydney-based biotech company called “Vow”) kindly lists all the restaurants using their products on their website (here - https://www.forgedbyvow.com/find-a-forger), so we can avoid these highly processed and unnecessary foods. Support real farmers and eat real food instead!

Ironically, the approved manufacturer said they first designed the product to address global food shortages, where current systems don't produce enough food to feed a growing global population (ABC News, 2025). But instead of feeding starving people in various parts of the world, they are actually supplying high end restaurants around Australia and a few other rich countries.

The company claims that their products are better for the environment, yet their facilities are very energy intensive, as opposed to no energy being needed for cows to eat grass and turn it into meat…

Another of their ridiculous and impossible claims is that the carbon footprint of cultured meat can be lower than from real animals! Considering that the whole “global warming” or “climate change” is being blamed on high and increasing levels of carbon dioxide or CO2. But the actual atmospheric percentage of CO2 is only 0.04% (yes, it is really!), it is impossible for this tiny amount of CO2 to affect anything to do with the weather or climate! Also, CO2 is NOT an environmental toxin, but is FOOD FOR TREES! The more CO2, the more plants, and the more food for animals, and the more food for humans. These artificially produced and highly processed products are based on and marketed on LIES.

And science proves that these processed meats are in fact much worse for the environment, including one pre-print study finding these meats were 25 times worse for the environment than naturally sourced meats! (Gript, 2026).

I feel that these highly processed meat products are no different to the highly processed vegan “meat” products – with their lots of ridiculous claims of being better for the environment and you, yet lacking the flavour and nutrition of the real thing, and everyone avoiding these foods. Remember in the COVID days of food shortages, but the fake meats section in the supermarkets were still full and no-one was desperate enough to eat that garbage?!

What are your thoughts on this?

Stay healthy!

References:

ABC News. (2025). Lab-grown meat has just been approved for consumption in Australia. What is it and how is it made? Retrieved 27th Jun from https://www.abc.net.au/news/2025-06-24/lab-grown-meat-approved-for-sale-australia/105448604

Australian Government. (2025). Federal Register of Legislation: Australia New Zealand Food Standards Code – Standard 1.5.4 – Cell-cultured foods. Retrieved 27th Jun 2026 from https://www.legislation.gov.au/F2025L00686/asmade/text

Food Standards Australia and New Zealand (FSANZ). (2026). Cell-cultured foods. Retrieved 27th Jun 2026 from https://www.foodstandards.gov.au/consumer/our-safe-food-supply/Cell-cultured-foods

Gript. (2026). Lab-grown ‘meat’ worse for environment than retail beef: study. Retrieved 27th June 2026 from https://gript.ie/lab-grown-meat-worse-for-environment-than-retail-beef-study/

Vow. (2026). Forged by Vow. Retrieved 27th June 2026 from https://www.forgedbyvow.com/

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Horsham, VIC
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