A study published in Nature Medicine entitled “Biological aging and generational shifts in early-onset cancer risk” examined the health profiles of 154,169 young adults in the UK and found that those born between 1965-1974 were aging significantly faster compared to those born between 1950-1954. It also found that the younger group had a significantly increased risk of early onset cancer. The study cited a number of other recent studies that are reaching similar conclusions. The trend has been accelerating with rates of early onset bowel cancer for example increasing by 6% per decade immediately before 2017, more than double the increase seen in the last decade of the twentieth century.
In other words, younger people are experiencing more rapid biological aging reflected in dysregulation of immune responses, chronic inflammation, cumulative genetic damage and alterations in the microbiological environment of physiological cells, tissue and organs. The paper was unable to explain why this was happening, instead citing the probable influence of ‘emerging generational risk factors’. A suitably vague expression that covers just about every novel thing an age cohort engages in and is exposed to compared to previous generations.
The study findings are way out of date. In January of this year the Hatchard Report published an analysis of the latest cancer incidence among working adults in New Zealand. The 2023 figures were 8.8% above the 2015-2019 average. The NZ figures since 2020 show that the comparable rate of increase per decade will not be 6%, but likely significantly more than 3 times this figure if the trend continues as might be expected. The increase in 2022 was 50% greater than the increase in 2021, but the increase in 2023 was 80% greater than that in 2022. In other words the trend towards early onset cancer among younger age people is rapidly accelerating as illustrated by the latest NZ data available.
To tackle a problem you need to know its cause.
The NZ Herald reported the Nature Medicine study findings and labelled the results ‘groundbreaking’. It may not have escaped your notice that finding an effect without identifying a cause simply establishes that there are new virulent health risks, but no one knows quite why. The Herald found an expert who recommended lifestyle changes to decrease cancer risk including a vegetarian diet, regular gentle exercise, less processed food, better sleep, and less alcohol which are useful suggestions and should be encouraged more often. Of these factors, exercise participation and vegetarianism have been increasing in western nations of the type being studied, while alcohol consumption has significantly reduced. Processed food consumption has increased.
However none of these mechanisms can explain the alarming acceleration since 2020. In other words, there needs to be a careful search for habits, medicine, foods and environmental exposures that are novel and contain mechanisms that could directly affect the known triggers of cancer, and have dramatically accelerated since 2020. As far as the latest figures are concerned there are really only two candidates Covid infection and Covid vaccination, both of which came out of biotechnology labs dedicated to gene editing. But that cannot be the whole story, since the trend is evident pre-Covid although at much lower rates.
So how much exposure to biotechnology experimentation and gene edited products did younger age adults have prior to 2020? Unfortunately the answer is ‘a great deal’ and therein might lie the seed of an answer to what is leading to accelerated ageing of younger generations and rapidly increased rates of early onset cancers
Cosmetics and cancer risk?
If you watch YouTube videos, you will have noticed that a well known brand is currently vigorously promoting a face cream containing, as the advert proudly announces, ‘Hyaluron’. The tone of the advertising is that of a ‘miraculous anti-ageing cure’ that we should all be snapping up at Chemist Warehouse and applying in copious quantities before bedtime. One might ask: “What on earth is Hyaluron?”
Hyaluronic Acid was discovered in 1934 when Karl Meyer and John Palmer isolated it from the vitreous humour of a cow’s eye. Vitreous humour is the clear, colourless, jelly-like fluid that fills the large space between the lens and the retina, making up about 80% of the volume of the eye. Hyaluronic acid is a high molecular weight complex sugar that is capable of containing high amounts of water. In other words, it can be used as a moisturiser. It was first produced commercially in the 1970s from ground up animal tissue. It was used in eye and joint surgery and in expensive skin care products. In the 1990s this was replaced with a cheaper synthesised product made at an industrial scale with batch fermentation methods using mutagen treated bacteria hosts. This has since enabled the marketing of hyaluronic acid types as pure and free of animal cruelty.
As we have reported before, there is however a very important drawback of batch fermentation processes. The products require purification which can never be completely achieved nor are they completely identical to natural compounds. A 2025 paper entitled “Metagenomics-based tracing of genetically modified microorganism contaminations in commercial fermentation products found that contamination from genetically modified microorganisms (GMMs) employed in microbial fermentation processes is routinely found even in purified end products. These GMMs are specifically employed to facilitate cell division and multiplication; and cell division is at the root of cancer growth.
I am not at all saying hyaluronic acid is a specific risk factor for cancer, but any potential GMM contamination would be a strong candidate. Nor am I singling out batch fermentation production of hyaluronic acid using GMMs. This is not an isolated case. Cosmetic ingredients pass our skin barrier and distribute throughout our physiology. The adoption of batch fermentation production techniques for cosmetic ingredients that were formerly derived from animal products has been almost universal. It enables cosmetic companies to produce these more cheaply and deceptively claim they are pure and natural. There are no standards enforced that regulate such claims. In addition to hyaluronic acid there are hundreds of skin care and decorative` cosmetic ingredients including lipsticks, foundations and others in soaps, shampoos and conditioners now produced using GM batch fermentation, examples include:
- Squalane: A moisturizing emollient traditionally harvested from shark livers or olives. It is now widely synthesized using genetically modified brewer’s yeast fed via sugar cane fermentation.
- Recombinant Collagen: Anti-aging structural proteins used for skin elasticity. Human or animal collagen genes are inserted into host yeasts or bacteria to brew vegan, animal-free collagen peptides.
- Ceramides: Lipid molecules vital for the skin barrier. Specific strains of engineered yeast and fungi are fermented to yield ceramides without animal or petrochemical extraction.
- Resveratrol & Ferulic Acid: Antioxidants. Manufacturers use engineered yeast strains to biosynthesize polyphenols through metabolic pathways.
- Kojic Acid: A skin-brightening agent used to reduce hyperpigmentation. It is manufactured via batch fermentation processes utilizing specific fungal strains.
- Lactic Acid: Used for exfoliation, fading dark spots, rehydration, and balancing pH. It is commonly made using batch fermentation’
Also in deodorants:
- 1,3-Propanediol / Propylene Glycol: Used as solvents, humectants, and base-forming texturizers. While historically petroleum-derived, a significant portion of modern cosmetic glycols (like bio-based propanediol) are produced via the aerobic batch fermentation of plant sugars (like corn glucose) using genetically engineered Escherichia coli.
- Triethyl Citrate: Used in deodorants. It works by inhibiting the bacterial enzymes in your armpit that break down sweat into smelly compounds. The citric acid required to synthesize triethyl citrate is universally produced via industrial batch fermentation of sugars by the fungus Aspergillus niger.
- Saccharomyces Ferment / Ferment Filtrates: Found heavily in “natural” or “clean” deodorants. These are postbiotic liquids created by fermenting nutrients using Saccharomyces cerevisiae (yeast) or Lactobacillus bacteria. The resulting batch-fermented broth contains enzymes that directly break down volatile organic odour molecules like ammonia.
- Ethanol (Alcohol Denat.): Used as a quick-drying solvent and an immediate antimicrobial agent to kill odour-causing underarm bacteria. Most cosmetic-grade alcohol is produced via the anaerobic batch fermentation of plant starches or sugars by engineered yeast.
- Sodium Gluconate: Used as a chelating agent to stabilize the formulation and bind trace metals. It is commercially produced through the batch fermentation of glucose by Aspergillus niger or Gluconobacter oxidans.
- Xanthan Gum: Used as a thickener and stabilizer in roll-on or gel deodorants. It is a polysaccharide harvested exclusively from the aerobic batch fermentation of carbohydrates by the bacterium Xanthomonas campestris.
In 2025, the American Cancer Society reported that cancer rates in young and middle aged women are rising past those of men in the same age group. The cancer incidence rates of women under 50 are now an alarming 82% above those of their male counterparts. This threatens to wipe out the gains that early cancer detection and treatment for women have made since the 1900s. Women are the predominant users of cosmetics. A lot of advertising and promotion seeks to portray their use as healthy along with pressure to comply with artificial standards of beauty. With the advent of batch fermentation production using GMMs, this may all be a big lie.
The use of batch fermentation doesn’t stop there. The supplement industry relies on it to synthesize common vitamins like B2, B12, C, K2, D and various amino acids. Pre-, pro- and post-biotics are increasingly synthesized using batch and continuous fermentation and, as you probably know, marketed as essential for gut health. All of these products are highly likely to end up with residual contamination from powerful genetically active molecules (GMMs).
As we have already reported in our article “Major Health Alert: the Extraordinary Genetically Modified Invasion of Our Supermarkets by Stealth synthetic batch fermentation has become ubiquitous in the food industry. Ditto for many pharmaceuticals which are increasingly designed to specifically edit gene expression processes.
Conclusion
Now go back to the Nature Medicine paper we cited at the beginning of this article. In summary, it reported that people are now experiencing dysregulation of immune responses, chronic inflammation, cumulative genetic damage and alterations in the microbiological environment of physiological cells, tissue and organs at younger ages and going on to develop early onset cancers at higher rates than previous generations. GMM contamination of food, cosmetics and supplements presents a plausible ‘mechanism’ which could be causing such adverse effects on health. Genetically active vaccines and a novel disease (Covid) produced using gain of function genetic editing would actually be very good candidates to accelerate this trend after 2020. Something that apparently no one wants to admit. It is no good ignoring the data, something has gone terribly wrong. Younger people are facing a greatly increased risk of cancer and the trend is accelerating. What we accept as foods, medications, and cosmetics has changed within a generation or two, so too has our risk of cancer. That cannot continue to be ignored or remain uninvestigated.
In addition to an improved diet, you may want to avoid some highly engineered cosmetic products. This requires careful research. Natural oils like sesame, olive, apricot, almond, mustard and many essential oils have traditional skin care properties and health effects recommended by many herbal traditions including Ayurveda. Traditional cosmetic processes like those used to make Olive Oil Soap are making a comeback for example. There is a great deal of information about product ingredients and manufacturing processes that can be researched using the internet. However non compliance and a change in our retail purchases habits is actually a very mild response to what is a very serious problem. During the last seven years, the medical profession, the media and the government have begun to accept damaging abnormal trends as normal. High rates of medical adverse effects have been normalised. Lack of informed consent and the imposition of medical mandates too. Now there is apparently a sort of meek acceptance that the young are ageing faster than ever before. This cannot be allowed to pass unnoticed, uncommented and unresisted.
