It’s no secret that protein is big business right now. Browse the shelves of your local supermarket and you’ll see just how many products tout their protein content, whether it’s from natural sources, such as meat and milk, or in more processed items, like breakfast cereals and pasta.

And for anyone looking to supplement their protein intake or get it from non-animal sources – gym users or vegans, for example – there are protein powders.

But a worrying new report has identified another substance, besides protein, hiding in some of these powders: lead. Given this news, just how worried should you be about your protein powder?

Lead levels

Consumer Reports, an independent nonprofit organisation based in the US that assesses the quality of consumer products, tested the makeup of 23 protein powders and shakes.

Their results, published in October, were shocking – over two-thirds of the products contained more lead in a single serving than Consumer Reports’ food safety experts consider safe to consume in a day.

More worrying still, a single serving of some of the products contained as much as ten times Consumer Reports’ dietary consumption limit.

On the face of it, these sound like extremely unsafe amounts of lead to find in a product intended for human consumption. It’s worth noting, however, that Consumer Reports sets its daily dietary consumption limit relatively low: 0.5 micrograms (μg) per day. In contrast, the US Food and Drug Administration’s (FDA) daily dietary consumption limit is 12.5μg per day.

Why such a huge disparity between these recommendations? “My guess is that Consumer Reports uses much lower benchmark levels than the FDA because they’re filling a regulatory gap,” says Dr Kathrin Schilling, assistant professor of environmental health sciences at Columbia University, in the US.

That regulatory gap exists in the US because supplements like protein powders aren’t classed as food or drugs. They’re classed as dietary supplements and governed by a different set of FDA regulations, the Dietary Supplement Health and Education Act of 1994 (DSHEA).

“Supplements in the US don’t have federal limits for heavy metals, and manufacturers aren’t required to prove their products are safe before they reach the market,” says Schilling. “Given that science shows there’s no safe level of lead [consumption], Consumer Reports may have set its own targets based solely on health protection.”

In the UK and Europe, however, protein powders are classed as food products, not dietary supplements as they are in the US. That means companies must follow standard food-safety laws, including routine testing for contaminants. But does this guarantee that UK protein powders contain no lead?

“No,” says Schilling. “Even with stricter oversight, trace levels can still appear.”

The dangers

As Schilling states, there’s no safe level of lead. This is according to both the World Health Organization (WHO) and the environmental-health research that Schilling has been a part of.

Exposure to the toxic heavy metal can severely impact the brain, heart, liver and kidneys, and the harm it can cause has been extremely well documented.

For example, a major US study published in The Lancet Public Health journal measured the blood lead levels of 14,000 adults over the course of 20 years. Researchers found that people with the highest blood lead levels were 37 per cent more likely to die from any cause than people with the lowest lead levels, and 70 per cent more likely to die from heart disease.

Similarly, the WHO estimated that in 2019, overexposure to, or overconsumption of, lead contributed to more than 300,000 stroke deaths worldwide.

This is because lead damages the inner lining of blood vessels, which can cause inflammation, plaque buildup and high blood pressure. It’s for this reason that the American Heart Association lists lead as a risk factor for cardiovascular disease.

Other than the damage it can cause, one of the reasons why lead is so deadly is it can stay in the body for a long time.

“Once lead enters the body, it accumulates in bones, teeth and other tissues,” says Schilling. “It can then remain locked in the skeleton for 10–30 years, steadily leaking back into the bloodstream over time.”

This, unfortunately, compounds with the fact that it doesn’t take a lot of lead to damage the body. Even when people are only consuming microgram amounts of lead each day, studies have linked this to a higher risk of developing heart disease, kidney problems and high blood pressure.

And, as previously mentioned, the body removes lead extremely slowly. So, even tiny, daily amounts of it accrue faster than they diminish.

Metal detecting

Consumer Reports’ testing also found that the two protein powders with the highest lead content (up to 6.3μg and 7.7μg per serving) were plant-based products.

“There’s a good scientific reason why some plant-based protein powders showed higher metal levels,” says Schilling.

“Crops like peas, soy and hemp naturally take up metals from the soil. If the soil or irrigation water contains even small amounts of lead, the plants absorb it as they grow.

“When those plants are processed, the metals that were in the original plant become concentrated in the final protein powder. So, the pattern Consumer Reports found is plausible. Their investigation only looked at 23 products, however. We don’t know where the crops were grown or how the powders were manufactured.”

We absorb lead from our environment in a similar way to plants and, unfortunately, decades of industrial lead use in paint, fuel, pipes and other materials have left residues that still enter our food, water and air today.

“Lead remains in soil, dust and old infrastructure,” Schilling says. “It can still find its way into our homes, water and food. And because it’s so widespread in the environment, achieving absolute zero exposure is nearly impossible.”

In fact, a 2019 study by the FDA estimated that the average American adult is exposed to up to 5.3μg of lead each day through their diet alone. If you unknowingly added a scoop of high-lead protein powder to this amount, you could easily be exceeding the FDA’s limits without realising it.

Worse news still, according to Schilling, protein powders in the US have been known to have high lead levels for years. “Reports like this have come out before, but little has changed,” she says. “So, this isn’t just about one brand or one batch. It’s a systemic problem of contamination and oversight.”

So, given all of the above, just how worried should we be about lead in protein shakes and powders?

“Protein powder is just one piece of the puzzle,” says Schilling. “The key message isn’t to panic over a single shake, but to recognise that small amounts of lead from multiple sources add up and that we need stronger oversight to keep lead out of the products people use every day.”

Read more:

Warm overhead lights and soft jazz music transform the Michael Kingsmill Forum into a site of anticipation. The table at the centre of the room is set with every possible tool needed to brew the three teas on the tasting menu for the night. A monitor in the back of the room shows the glassware, kettles, strainers and measuring tools up close for those sitting to the sides of the demonstration area. Around 30 participants introduce themselves to their neighbours and examine the delicate teacups at their places. They eagerly await the start of A Sip of Autumn, the UBC Tea Club’s first public-facing event since their reconstitution two months ago. The reborn club began holding events in the summer, and is in the process of becoming officially AMS-affiliated.

When developing the new club this past January, Tea Club President Cathy Wang met with the old Tea Club’s founder, who started his version of the group around 2014. That club garnered some attention on campus during its run, but had petered out by 2017.

“It was likely just that they didn’t work on how they wanted to pass over the Tea Club once the president was gone, and that’s probably how it didn’t work out in the end,” Wang said.

Not wanting to repeat history, the current Tea Club’s executive team is looking to welcome new members by planning events that will attract both tea enthusiasts and newcomers. “A Sip of Autumn” is a clear example of an event that captures that first target audience. O5 Rare Tea Bar is a tea bar and store beloved in its Kitsilano neighbourhood, and an essential spot for “tea nerds” in Vancouver.

When Wang and her team of five executives reached out to O5, hoping to collaborate with staff who could bring their expertise to a tea-tasting event on campus, workshop hosts and O5 employees Geoff Sugiyama and Raphael Pirenne were filled with excitement. They were happy to meet university-aged people who shared their passion for tea, and couldn’t believe that UBC had a tea club again after seven years.

The autumn workshop took place on a rainy afternoon — the weather contributed to the cosy atmosphere. Tea Club executives introduced themselves, alongside Sugiyama and Pirenne. They explained that attendees should put their tea cups up on the ledge of their seating areas for each round of tasting they wanted to partake in. A journal was also passed around the room throughout the tasting so that participants could comment on the three tea selections the club executives had chosen from O5’s extensive collection.

The first round of tea was a 2025 chiran shincha tea from Kagoshima, Japan. A variety of green tea with earthy richness, senchas — a different transliteration of what O5 calls shincha — are made by steaming tea leaves shortly after harvest to prevent oxidation. They are then dried, never undergoing a roasting process.

The room tried this sencha twice, with each “extraction” — brewing of the same leaves — changing its texture and exposing different tasting notes. The vibrantly green colour of the tea might make those familiar with matcha anticipate its grassy and vegetal flavour. The tea journalers called it “astringent,” “like newly-mowed lawn,” and said they could feel the tiny green particles swirling through the liquid, creating a mouth-feel of something thicker than water.

The sencha’s texture was definitely notable. On the first infusion, it was extremely rich and starchy. Someone else in the room commented that it reminded them of a Chinese soup made from mung beans. There was a sure heartiness to the tea, as well as a bitter aftertaste. Each of these was slightly reduced on the second extraction, allowing for a balance between the vegetal notes and the bitterness.

After the first tasting round, participants received a quick tea lesson on Darjeeling teas in preparation for the next cup: a first flush variety from Mirik Valley, West Bengal. Darjeeling teas are brewed in the Himalayan Mountains. They were historically grown by the British East India Company, which took tea leaves from China and processed them.

Black teas grown and made in the northernmost region of West Bengal today are still referred to as Darjeelings, named after the Indian state’s northernmost city. The first flush designation given to the Sourenee Classic 2025 tea served at the event means that its leaves were allowed less oxidation before roasting, resulting in a Darjeeling that is somewhere between a white tea and a black tea.

The first flush Darjeeling was honey-coloured in appearance, with light fruity and floral notes. The tea relied heavily on aromatics; brewed tea leaves were passed around the room for everyone to smell before sipping — or preferably slurping — the Darjeeling. Its delicate flavour relies on letting it cover the back of the palate. A poetic journal comment left by an attendee read: “O tea, O life. Bearing the bitterness of past, that leads to floral future.”

The Kingsmill Forum got chattier as the caffeine began to stimulate attendees. Not only does talking about tea and its relationship with history, anthropology and globalization help people connect over shared interests and experiences, but the chemical effects of drinking tea can liven up a group of strangers and help break the ice.

“The most beautiful thing that I’ve watched blossom [with the Tea Club] is many friendships and many new connections that may not have happened beforehand,” said Wang, reflecting on the Tea Club’s affect the social and cultural scene at UBC.

The club aims to provide an open space for people to relax, hang out, learn and be involved in something on campus where the level of commitment is left completely up to each individual.

For the third round of tea, Sugiyama and Pirenne brewed misty mountain black tea, grown and prepared in the highly elevated Changxing mountains in China’s Zhejiang province. This modern Chinese tea was fully oxidized before roasting, making it a “real” black tea in Western terms — black, here, describes the colour of the processed leaves.

This misty mountain tea was full of sweetness and tannins — a real flavourful brew reminiscent of eating high-cacao dark chocolate. The notes in its aftertaste were described by O5 staff as similar to a cinnamon bun, though participants in the room argued it was closer to a warm cookie, or “a chocolate chip and banana muffin.”

With extra time remaining before the end of the event, the O5 instructors revealed that they had an extra tea to brew for the group. Clearing space on the table for a large woven basket, they introduced O5’s horseback tea: a compressed black tea made by a Chinese company that emulates traditional techniques used for the storage and transportation of tea on the ancient Silk Road.

For this surprise experience, everyone was encouraged to get up from their seats to look, feel, smell and interact with the compressed brick of tea in its basket container. The horseback tea’s characteristics were directly impacted by its storage; instead of an opaque paper bag, the leaves were preserved in dried bamboo that smelt vaguely salty — perhaps like the roads of ancient trade routes would have smelled. Minerality from the soil a tea is grown in, plus particles introduced in processing or from transportation, contribute to its “terroir” — a term describing flavour resulting from the environments in which food is grown or stored. When brewed, this tea was dark and slightly savoury, full-bodied and smoky.

After a period of free-mingling among the crowd and personal questions for the hosts, the Tea Club’s executives thanked everyone for attending and previewed an upcoming event in January: a tasting and craft night with UBC Knit and Sew.

In addition to larger collaborative events, the Tea Club also hosts biweekly tastings for members. Sometimes there are fun crafts or activities, such as the paper lantern-making at their Halloween tasting. After paying the membership fee, these club tasting events become free to attend.

Tickets for “A Sip of Autumn” were priced at $15 for members, and $22 for non-members. While this price point may have potentially turned some students away, it is considerably cheaper than other tea-tasting rates in Vancouver. For example, an hour-long tasting of three teas at another rare tea supplier and bar, Cultivate, is priced at $60 per person. UBC Tea Club members now also receive the benefit of 15% off their purchases at O5 Rare Tea Bar.

With rooms booked for future low-key events and gatherings, the Tea Club also has ideas for further collaborations in the broader Vancouver community. They are already in conversation with the Nikkei Cultural Centre, the Japanese community centre based in Burnaby, which has its own tea programs. Wang and the executive team hope to establish stronger relationships so that Tea Club’s future leaders are set up for success.

So what is the ultimate goal for the club, beyond being a social space to drink and appreciate tea? Wang said it best: “We want it to be a bridge to that next level of, ‘Not only am I drinking this tea, but I’m also understanding where it comes from, why it tastes the way it does, and what’s the background of it.’

“People who casually enjoy tea can cross that bridge through these events. Maybe this can spark their interest a little, and if they’re still not super interested in the history, good tea is still good tea.”

First online Nov. 22, 2025, 1 a.m.

Share this article

copied!

Submit a complaint
Report a correction

Biotin, also known as vitamin B7, has become a popular supplement for those looking to improve hair, skin, and nail health. Many people take it daily, hoping for stronger nails, shinier hair, or clearer skin. While biotin is generally considered safe, most individuals get enough of this vitamin through a balanced diet, including eggs, nuts, seeds, fish, and certain vegetables. Despite its popularity, daily supplementation is not always necessary and can sometimes lead to unexpected risks. High doses of biotin may interfere with important laboratory tests, interact with certain medications, or cause mild digestive issues in some individuals. Understanding these potential side effects and precautions is essential for anyone considering regular biotin use, ensuring safety while maximising its intended benefits.

3 things you didn’t know could go wrong with daily biotin

Biotin is a water-soluble B vitamin essential for metabolism and overall growth. It plays a key role in breaking down carbohydrates, proteins, and fats to provide energy. Biotin also contributes to hair, skin, and nail health, which explains its popularity as a supplement.

Biotin may interfere with blood tests and cause inaccurate results

One of the most significant concerns with daily biotin supplementation is its potential to interfere with laboratory tests. High levels of biotin in the blood can lead to inaccurate test results, which may cause misdiagnosis or inappropriate treatment. The U.S. Food and Drug Administration (FDA) has issued warnings that biotin can affect a wide range of tests, including those for troponin (used to diagnose heart attacks), thyroid and parathyroid hormones, electrolytes, and many other critical measurements.Even small doses taken daily may cause problems if blood tests are performed while biotin is present at high levels. To prevent inaccuracies, it is crucial to inform your healthcare provider if you are taking biotin. In some cases, your provider may recommend temporarily stopping supplementation before undergoing testing to ensure reliable results.

Biotin can interact with certain medications and affect their effectiveness

Biotin may interact with certain medications, which could alter its effectiveness or the effectiveness of the medication. Some drugs, particularly those used to treat epilepsy, can reduce biotin levels in the body. Examples include carbamazepine (Tegretol), primidone (Mysoline), phenytoin (Dilantin), and phenobarbital (Luminal).If you are taking any of these medications, it is important to discuss biotin use with your healthcare provider. Adjustments to dosage or additional monitoring may be necessary to avoid potential complications. While these interactions are not common for most people, they highlight the importance of considering your overall medication regimen before starting biotin supplements.

Mild gastrointestinal side effects

For most people, biotin is well tolerated, and severe side effects are rare. However, some individuals may experience mild gastrointestinal discomfort, particularly when taking high doses. Symptoms may include nausea, stomach cramps, or diarrhea. These issues are usually temporary and resolve when the dose is reduced or supplementation is stopped.In rare cases, biotin can trigger allergic reactions. Signs may include hives, swelling of the lips, face, or throat, and difficulty breathing. These reactions are uncommon but serious and require immediate medical attention. Anyone experiencing these symptoms should seek emergency care.

Dietary sources of biotin and guidance on supplementation

Most people obtain sufficient biotin from a balanced diet, which includes foods such as organ meats, eggs, fish, seeds, nuts, and certain vegetables. There is no established Recommended Dietary Allowance (RDA) for biotin due to limited evidence, but according to National Institutes of Health, adequate intake (AI) recommendations range from 5 micrograms (mcg) to 35 mcg per day depending on age, sex, and pregnancy status. For most healthy adults, the AI is 30 mcg per day.Supplements are typically unnecessary unless a healthcare provider recommends them for a specific condition. Biotin is available as a standalone supplement or as part of multivitamins. Because dietary supplements are not strictly regulated by the FDA for purity or safety, it is important to purchase them from reputable manufacturers.Biotin is water-soluble, which means excess amounts are usually excreted in the urine, making toxicity extremely rare. However, consuming high doses can still cause problems, mainly by interfering with laboratory tests. High intakes may also increase the likelihood of mild digestive side effects. For most individuals, moderate dietary intake of biotin is sufficient, and supplementation offers little additional benefit unless prescribed for specific health conditions. Before starting a daily biotin routine, consider discussing your needs with a healthcare professional, especially if you are taking medications or expect to undergo laboratory testing.Disclaimer: This article is for general informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the guidance of a qualified healthcare provider regarding any medical condition or lifestyle change.Also Read: Foods to avoid with bronchitis: Reduce inflammation, protect lungs, and support recovery

Use left and right arrow keys to navigate between menu items.

Use escape to exit the menu.

Feeling down is trending up.

The days are getting colder and shorter, and instances of seasonal depression are on the rise.

Starting as early as November, those who struggle with seasonal depression have little sunlight to brighten their spirits on dark days.

Formally known as seasonal affective disorder (or, appropriately, SAD), seasonal depression is spurred by the change of the season, most commonly during the fall and winter months, when daylight wanes, sleep is disrupted and isolation increases.

“Seasonal depression is thought to be caused by changes in your body’s internal clock or circadian rhythm,” Dr. Judith Joseph, a board-certified psychiatrist, researcher and bestselling author of “High Functioning,” told The Post.

Sunlight passing through the retina helps regulate bodily functions like mood and sleep.

Joseph explained that diminishing sunlight in the fall and winter disrupts those processes, alters melatonin production and can induce feelings of sluggishness.

“This may lead to changes in mood and anxiety,” she said.

Seasonal depression is believed to affect about 5% of Americans each year. Symptoms include increased appetite, social isolation and cravings for junk food.

Joseph notes that symptoms of seasonal depression can be amplified by vitamin D deficiency.

Vitamin D, also known as the “sunshine vitamin,” is responsible for helping the body maintain its immune system, absorb calcium and fortify muscles and nerves.

Yet research shows that 35% of Americans aren’t getting enough, especially in the winter months.

The body naturally converts sunlight to vitamin D, so during seasons of limited sunlight, the D takes a dip.

“Vitamin D tends to be impacted by lower sunlight exposure,” Joseph said. “Sometimes I treat my patients with a combination of a vitamin D supplement, light therapy and behavioral therapy.”

A 2020 study in the journal Depression and Anxiety found that supplementation with vitamin D reduced negative emotions in those with low vitamin D levels or major depressive disorder.