A New Resource For Starting An Ecommerce Store

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.

Fermented soybean foods associated with lower risk of death according to Japanese study

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.”

Smoking in pregnancy related to increased risk of fractures in children during the first year

A new study shows once again how much smoking during pregnancy can be discouraged in relation to various diseases that smoking itself can cause in the unborn child. This time the study, published in BMJ, shows that smoking during pregnancy may be linked to an increased risk of fracture of the baby during its first year of life.

The observational study, carried out by Swedish researchers, does not show that there are lasting effects on the risk of fractures after childhood and until early adulthood: this suggests that mothers smoking during pregnancy causes a short-term influence on the bone health of their children, which is no less serious.

As researchers point out, the number of studies that correlate the mother’s smoking during pregnancy and the risk of fractures in children at different stages of their lives is quite low and this research fills this gap a bit. The researchers analyzed data from 1.6 million people born between 1983 and 2000 in Sweden to women who smoked or did not smoke at the beginning of their pregnancy.

The subjects were followed up to an average age of 21 years (up to a maximum age of 32 years). By also benchmarking between siblings, the researchers found that smoking on the mother’s side could be associated with a higher fracture rate in children during the first year of age.

The data generally suggested that the risk of fractures after childhood and up to early adulthood began to be attributed to family factors rather than maternal exposure to smoking in utero. The link, however, stressing that this is an observational study that cannot establish a direct cause, therefore seems to exist only for the first year of the child’s life.


See also:

https://www.bmj.com/content/368/bmj.l7057