| No images? Click here  Tuesday, 17 February 2026 MEDIA ADVISORYWHO Webinar Maternal mortality and the impact of health system-stability18 February 2026 - 14:00–15:00 CET Nearly two-thirds of all maternal deaths worldwide now occur in countries affected by conflict or fragility. A new WHO technical brief offers analysis, insights and case studies from Colombia, Ethiopia, Haiti, Myanmar, Papua New Guinea and Ukraine, illustrating both the challenges and potential solutions for protecting maternal health in crisis settings. This webinar will highlight new global estimates and key findings on maternal mortality in humanitarian and fragile settings, where the majority of maternal deaths now occur. Speakers will discuss trends, data challenges, implications for policy and programmes, alongside country case studies illustrating how health systems can protect maternal health amid conflict, fragility, and crisis. The analysis aligns the latest maternal mortality ratio estimates published in 2025. The webinar will be in English with French interpretation.
./.  Media contacts:  You are receiving this NO-REPLY email because you are included on a WHO mail list.  |
Tuesday, February 17, 2026
MEDIA ADVISORY: WHO Webinar - Maternal mortality and the impact of health system-stability - 18 February 2026 14:00–15:00 CET
What's REALLY in your shower water? (hint: it's not pretty)
Have you ever come home from a trip and noticed your skin and hair just feel... different?
I used to blame it on travel stress or hotel pillows.
Then I realized: It was the water.
Hotel showers were loaded with chlorine and chemicals that my shower filter at home wasn't exposing me to anymore.
That's when it hit me — I'd been bathing in toxic tap water for years before I finally did something about it.
Think about it... You're bathing in gallons of unfiltered tap water that's loaded with:
- Chlorine (linked to cancer, asthma, and allergies)
- Arsenic
- Aluminum
- Prescription drugs
- Fluoride
- Heavy metals like lead and mercury
And your skin — your body's largest organ — is absorbing it all.
Plus, you're breathing in vaporized chemicals with every breath you take in that steamy shower.
When Aquasana contacted me about trying their shower filter, I'll be honest — my first thought was:
"Is this going to kill my water pressure?!"
I have really long hair and the last thing I needed was weak water flow making my showers take forever.
But my husband installed it in about 2 minutes (seriously), and I turned on the faucet...
The water pressure was perfect.
I haven't missed my old shower head for even a second.
Here's what the Aquasana shower filter does:
- Removes 90% of chlorine from your water
- Reduces synthetic chemicals that contribute to premature aging
- Helps your hair and skin retain their natural protective oils
- Enhances how your soaps and shampoos actually work
- Improves air quality by reducing vaporized chemicals
I've been using it for several years now, and here's what I noticed:
When I travel and shower at hotels? I can feel the difference immediately.
At home, my skin is noticeably softer.
My hair feels healthier too.
But the real magic is what I can't see — the daily reduction in toxic exposure that could have been accumulating in my body for years.
That's why I partnered with Aquasana. Clean water shouldn't stop at your kitchen sink — and their filters make it easy to protect your whole family.
If you wouldn't drink unfiltered tap water, why would you bathe in it?
Get your Aquasana Shower Filter here with free shipping when you use code AQFB.
And if you need an effective drinking water filter...
Right now, you can get up to 50% off Aquasana Whole House and Drinking Systems!
Given that your body is over 60% water and you're exposing yourself to nearly 25 gallons of it every time you shower — clean water isn't optional.
It's essential.
Don't expose your family to toxic water for one more day.
Xo,
Vani
P.S. If you already filter your drinking water but not your shower water, you're only halfway there. Your skin absorbs more toxins in a 10-minute shower than drinking 8 glasses of unfiltered water. Get your shower filter here.
P.P.S. At Food Babe, we only promote products we love to use. If you buy a product we link to, we may earn commission.
Manage Preferences | Privacy Policy
Our mailing address is:
P.O. Box 31521 Charlotte, NC 28231
USA
If you no longer wish to receive these emails, click on the following link: Unsubscribe
GAIN Reports from February 13, 2026
|
Design Decor & Disha | An Indian Design & Decor Blog
Design Decor & Disha | An Indian Design & Decor Blog
undefined
Flavour Nugget #67: Caramelised onion baked beans
Hello, Flavour Fans! I come to you today with a hybrid version of baked beans, happily smashing together the British and American approaches without a care in the world. As a ‘barbecue professional’ (someone called me this once, which made me smile but also die a bit inside), I’ve made my fair share of American-style beans, which are defined by smoky bacon and the pleasant yet intimidating goo that is molasses. Also, I’m British, so… baked beans. What else is there to say about them? I find them so boring. The only way I’ll eat baked beans is with brown sauce squiggled on top and/or shitloads of chilli. This isn’t snobbery; they’re just dull. When we made the Bean Issue of Pit magazine, we specifically put a moratorium on baked bean pitches because we knew they’d come, and oh, THEY DID. Thick and fast. Sweet and gloopy. What is there to say about baked beans that hasn’t already been said? Of course (haha, rofl, eye roll, etc.), we ultimately ended up publishing a piece about them because we received a great pitch from a writer called Pranav Patel, who told us how ‘South Indian baked beans’ provided more than just physical sustenance for his family growing up in the Black Country. A tale of ‘spiced/curried’ (his words) beans on toast in 1980s England, it’s a joy. It also proves my point that baked beans need additions to taste good. Yes, heavily buttered toast does a little of the work but it’s just not enough, my friends. It’s not enough!! That said, the buttered toast bedrock (BTB) is the one thing that British baked beans (BBB) can teach us about bean eating, which is that thick slices of butter are essential to the flavour profile. Don’t even think about spreading it, just slice it up like cheese and let it melt. Think jacket potato, but toast.
Today’s hybrid beans have a smoky foundation of pancetta (bacon would obviously work too), a lil buzz of spice and the essential sweetness coming not from straight-up sugar but the more complex and interesting caramelised onions. These beans are the kind of thing that hangs around without overstaying their welcome and will take a bit of tweaking and topping. Fling a piece of chicken or fish on them, why not? Serve them as a side with ribs, or flop an egg on top for breakfast. Pour them onto a jacket potato, or make yourself a beany sloppy Joe. The best thing is, they’re not timid. They’re not one-note. They’re layered, insulating and versatile, just like my winter wardrobe. For yes! The weather still punishes us, but we are on the home straight, my friends. Spring is in sight, and we are clawing our way towards it. In the meantime: HOT BEANS. Helen x
Sweet and Spicy Baked Beans with Caramelised Onions 2 large onions, sliced
Once the onions have about 15 minutes left, add the bacon to a separate, large, wide, lidded pan (the pan you’ll cook the beans in) and bring it up to temperature over medium heat. Cook gently to render the bacon fat, 10-15 minutes. Preheat the oven to 160°C fan. Add the chipotle flakes, cinnamon stick, bay leaves and cloves to the bacon pan and stir to coat everything in the fat. Add the garlic, tomato puree and paprika and cook for another minute or two, stirring and adding a small splash of water if it begins to stick. Add the beans and their jar juices, the stock, Worcestershire sauce and the vinegar. Stir well, then taste and season (the stock and bacon are both salty, so do taste first). Once the onions have caramelised, stir them through. Put the lid on, transfer to the oven and bake for 45 minutes. After this time, the bean mixture should be lovely and thick and tempting. Serve on heavily buttered toast with the chives sprinkled on top.
Until next time, Flavour Fans x
You’re currently a free subscriber to FLAVOUR NUGGETS. For the full experience, upgrade your subscription.
|
