Cold Weather a Bigger Killer Than Heat, Study Finds

But moderate, not extreme, temperatures more deadly, researchers say.

Cold weather kills 20 times more people worldwide than hot weather, a new study shows.

In addition, deaths caused by moderately cold or hot weather far exceed those from extreme cold or heat, the researchers reported in the May 20 issue of The Lancet.

“It’s often assumed that extreme weather causes the majority of deaths, with most previous research focusing on the effects of extreme heat waves,” lead author Antonio Gasparrini, of the London School of Hygiene & Tropical Medicine in the United Kingdom, said in a journal news release.

“Current public-health policies focus almost exclusively on minimizing the health consequences of heat waves. Our findings suggest that these measures need to be refocused and extended to take account of a whole range of effects associated with temperature,” Gasparrini concluded.

The research team looked at more than 74 million deaths that occurred in 13 countries between 1985 and 2012. The countries in the study included a wide range of climates. Nearly 8 percent of all deaths were temperature-related. About 3 percent of deaths were temperature-related in Brazil, Sweden and Thailand, the study found. In China, Italy and Japan, about 11 percent of deaths were related to temperature.

Cold caused about 7 percent of all deaths worldwide. Heat caused just 0.42 percent of deaths, the findings showed.

Extreme temperatures caused less than 1 percent of all deaths, the study found. Nearly 7 percent of deaths were caused by moderately hot or cold temperatures, with most caused by moderate cold (6.6 percent), the researchers said.

The authors of an accompanying editorial, Keith Dear and Zhan Wang, from Duke Kunshan University in China, were concerned that the study didn’t include information of susceptibility to temperature changes. Socioeconomic status, age and air pollutants could increase susceptibility, they said.

“Since high or low temperatures affect susceptible groups such as unwell, young and elderly people the most, attempts to mitigate the risk associated with temperature would benefit from in-depth studies of the interaction between attributable mortality and socioeconomic factors, to avoid adverse policy outcomes and achieve effective adaptation,” they explained.

Source: U.S. Department of Health and Human Services

In Pictures: Pancakes

Why You Should Put Butter in Your Coffee

Infographic Graphic: Bulletproof Diet Roadmap

Enlarge image . . . . .

How to Look at Food – The Bulletproof Diet by Dave Asprey

The way to look at food on the Bulletproof Diet differs from other diets in many different ways.

  • You shouldn’t just look at the simple macronutrient profile and how many proteins, carbs or fats foods contain, but more importantly whether or not that food is the best, cleanest possible source of those macronutrients that you can get.
  • Most diets ignore the anti-nutrients in foods, such as toxins, that can hurt your performance.
  • Another important thing that you should take into account is WHEN you are eating certain foods, to maximize your performance and how you feel.
  • Lastly, you shouldn’t eat foods just because they contain a certain mineral or vitamin, but make sure that you are eating the right kinds of foods that also contain those beneficial nutrients.

The Bulletproof Diet is a roadmap for eating the right kind of foods to perform at a high level, feel great, and live longer.

Watch video at You Tube (5:36 minutes) . . . . .

In Conversation with Dave Asprey: Why You Should Put Butter in Your Coffee

Listen to the interview . . . . .

Low-fat Chocolate Cheesecake


1/2 cup plus 2 tablespoons graham cracker crumbs
6 oz sugar
2 tablespoons margarine, melted
2 cups nonfat ricotta cheese
8 oz nonfat cream cheese
1 egg
1½ teaspoons vanilla extract (essence)
1/3 cup unsweetened Dutch-process cocoa
3 tablespoons all-purpose flour
1½ oz semisweet (plain) chocolate, melted and cooled
1/2 cup nonfat vanilla yogurt
3 tablespoons nonfat dairy sour cream oz
1/4 oz semisweet (plain) chocolate, grated


  1. Preheat an oven to 300ºF (150ºC). Coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray.
  2. To make the crust, in a medium bowl, combine the graham cracker crumbs, 2 tablespoons sugar and margarine and stir to mix well. Lightly press the mixture into the bottom of the prepared pan.
  3. To make the filling, in a food processor with the metal blade or in a blender, combine the ricotta, cream cheese and 3/4 cup sugar and process until smooth. Add the egg and vanilla and process until blended. Gradually add the cocoa, flour and melted chocolate and process until smooth.
  4. Pour the filling into the crust and bake until the center is set. about 1 hour. Turn off the oven, prop open the oven door and leave the cake in the oven to cool for 15 minutes. Remove the cake from the oven and cool completely in the pan, about 1 hour.
  5. To make the icing, in a small bowl, combine the yogurt and sour cream and stir to mix well.
  6. To serve, release from the pan, top with a thin layer of the icing and grated chocolate, slice into 8 wedges and divide among individual dessert plates. Store covered in the refrigerator for up to 4 days.

Makes 8 servings.


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