These days it seems like loads more people are starting their own e-commerce store, and there’s a good reason for that. The e-commerce industry is huge, and now more than ever people want to buy their goods online over walking down to the mall. It’s just way easier. But how should you start an e-commerce store?
Here are the primary considerations:
- The platform you use, like Shopify – is it right for your needs?
- Your SEO and marketing efforts
- Your niche, and how broad or narrow you go
- Your website design and branding
- Existing competition
- Your profit margins
And actually, that’s just scratching the surface. It’s easy to see how this can get overwhelming!
Moreover, there is a high chance of failure when you start an e-commerce site, and there’s never any guarantee that your e-commerce site will succeed. The chance of failure is especially high when it’s your first time trying it.
My advice would be to just get our there and start a store, if you really want to, but at the same time do everything you can to minimize your mistakes. And as the common saying goes, it’s much easier to learn from the mistakes of others, than your own. That’s why you can do yourself a lot of good by reading up on existing stories and advice from people who have started stores, and this is a great article on e-commerce stories that I recommend reading through before you launch your store.
Usually the main theories about Neanderthal migrations have told us that this group of hominids settled mostly in Europe and then moved to Asia and that the genes they introduced in some populations of Homo sapiens would concern only European and not African populations. However, a new study, published in the journal Cell and conducted by a team of researchers at Princeton, shows that this is not the case: Neanderthal genes may have also “taken root” in African populations, albeit indirectly.
Through a new method of DNA analysis from ancient bones, Princeton researchers have found Neanderthal origins in African and non-African populations. This is the first time that traces of Neanderthals have been found in the Africans, as pointed out by Lu Chen, one of the authors of the study and researcher at the Lewis-Sigler Institute for Integrative Genomics (LSI).
The researchers’ analyses showed that the migration of European populations to Africa introduced Neanderthal genes into African populations.
And it would not have been a direct cross between Neanderthals themselves and African populations: the genes would have come from Homo sapiens populations that already had part of the Neanderthal genome within their DNA. So the theory that Neanderthals would never have frequented Africa still holds.
The migrations of humans who had Neanderthal genes to Africa would have occurred at least 100,000 years ago, before the migrations of African populations to Europe which then led to the modern colonization of Europe and Asia.
“This shows that the remnants of the Neanderthal genome survive in every modern human population studied to date,” stresses Chen.
Fermented soybean foods are associated with a lower risk of death according to a new study published in The BMJ. Soybean foods are widespread in the East, especially in Japan, where they are consumed or consumed in various forms including natto, miso, and the more famous tofu.
A team of Japanese researchers has therefore begun to study the association between all these soy products and the levels of death from any cause, including injuries. Specifically, they analyzed the data of 42,750 men and 50,165 women aged between 45 and 74 years, people from Japan. The data were related to their eating habits, lifestyle, and health status as well as any deaths involving these people who were followed for 15 years.
The researchers discovered a link between increased intake of fermented soybeans and a 10% lower risk of mortality for all causes. More specifically, researchers found a link between people who ate natto more regularly and a lower risk of mortality from cardiovascular disease than those who did not eat this food.
According to the researchers, fermented soy-based foods can boast more fiber, more bioactive components, and more potassium than complementary foods. The same researchers point out that this is, however, only an observational study that cannot establish a direct cause between the consumption of fermented soy foods and the aforementioned risks.
However, researchers say the following in the press release: “In this large prospective study conducted in Japan with a high rate of soy consumption, no significant association was found between total soy product intake and all causes of mortality. On the contrary, a higher intake of fermented soy products (natto and miso) was associated with a lower risk of mortality.”