Toxic Beauty: Mercury-Laced Skin Creams Spark Public Health Alarm in Bangladesh and Beyond

Wazzup Pilipinas!?

Dhaka, Bangladesh – A chilling truth has emerged from beneath the glossy surface of the beauty industry. A new study has exposed a deadly secret concealed in the jars of popular skin-lightening creams sold in Bangladesh—a secret that is slowly poisoning consumers in pursuit of lighter skin. The study, spearheaded by the Environment and Social Development Organization (ESDO) in collaboration with the European Environmental Bureau (EEB) and supported by BAN Toxics, has ignited a public health firestorm: 22 out of 26 tested products were found to contain dangerously high levels of mercury, a potent neurotoxin banned in cosmetics by international standards.

Despite the global outcry and regulatory bans, these mercury-laden creams remain easily accessible both in physical shops and online, exposing millions to severe and silent health threats.

A Crisis Unveiled: Mercury Levels Thousands of Times Over Legal Limits

Using state-of-the-art X-ray Fluorescence (XRF) analyzers, researchers uncovered mercury concentrations that are not just above—but astoundingly beyond—the 1 part per million (ppm) safety limit prescribed under global regulations.

Among the most toxic offenders:

Due Beauty Cream – 24,800 ppm

Golden Pearl Beauty Cream – 20,700 ppm

FEIQUE Whitening Cream – 15,500 ppm

Parley Beauty Cream – 10,000 ppm

Kim Whitening Cream – 7,400 ppm

The numbers are not just alarming—they are apocalyptic. Even more horrifying is the fact that some of these products have been officially banned by the Bangladesh Standards and Testing Institution (BSTI), yet are still readily available on market shelves and e-commerce platforms.

2024 Tests Show No Sign of Improvement—Only Escalation

Recent testing in 2024 revealed a continuation of the threat:

Jiaoli Whitening Night Cream – 5,140 ppm

Collagen Plus Vitamin E Night Cream – 4,120 ppm

Natural Pearl Whitening Anti-Aging Cream – 2,780 ppm

Feique Papaya Whitening Package – 1,840 ppm

Only a handful of creams, such as Thanaka and Collagen Plus Day Cream, showed no detectable mercury, making them rare exceptions in a dangerously polluted market.

Experts Raise the Alarm: “Mercury is a Silent Killer”

"Despite some progress in local and global regulations, the continued availability of these toxic products is appalling," said Prof. Dr. Md. Abul Hashem, former chairman of Jahangirnagar University's Department of Chemistry and Senior Technical Adviser of ESDO. “We are risking irreversible damage to public health and the environment.”

Dr. Shahriar Hossain, Senior Technical Adviser of ESDO, added, "Mercury doesn’t kill instantly—it destroys silently. It accumulates in the body and targets the nervous system, causing long-term and often undetected damage."

The World Health Organization (WHO) echoes these concerns, warning that mercury exposure can damage the kidneys, lungs, eyes, digestive tract, and immune system. Particularly vulnerable are infants, children, and unborn fetuses, who can suffer permanent developmental damage through direct or indirect exposure.

Regulators Struggle Against a Global Problem

While BSTI claims to be conducting market raids and undercover operations, Deputy Director Abu Sayed admits the agency is fighting a losing battle: “BSTI alone cannot eliminate this threat. We need the public, the media, civil society, and international allies to act.”

Thony Dizon, Advocacy Officer for BAN Toxics, stressed that the mercury crisis is not limited to Bangladesh. "We face the same danger in the Philippines. Even though more than 100 mercury-laced products are banned, they still flood our online marketplaces. This is a transboundary crisis that demands international cooperation."

According to Dizon, 18 of the mercury-positive creams were traced back to origins including Pakistan, China, Korea, Thailand, Taiwan, Vietnam, and Bangladesh itself—further proving the global scale of the issue.

A Broken Beauty Standard and a Toxic Legacy

This is more than a health crisis. It is a reflection of a societal sickness—the toxic ideal that lighter skin equates to beauty, success, or worth. Multinational marketing campaigns, cultural pressures, and social media influencers have only intensified the demand for products promising a fairer complexion—regardless of the health cost.

“It’s time to dismantle these harmful beauty standards,” said Siddika Sultana, Executive Director of ESDO. “We envision a toxics-free Asia where consumers are not victims of the products they trust. That vision will only become reality through stricter laws, consumer education, and unyielding vigilance.”

Toward a Mercury-Free Future

Since 2017, ESDO and BAN Toxics have stood at the forefront of the battle against mercury in cosmetics. As partners in the Zero Mercury Working Group (ZMWG), their mission is clear: to eliminate toxic skin-lightening products and safeguard public health.

Yet the fight is far from over.

To truly end this crisis, governments must implement stronger border controls, tighten regulatory loopholes, and enforce international agreements such as the Minamata Convention on Mercury, which prohibits the manufacture, import, and export of mercury-added products.

The path forward demands not just science, but solidarity. It requires citizens to demand safe cosmetics, companies to prioritize public health over profit, and governments to crack down on illegal trade and unsafe manufacturing.

Until then, the deadly glow of mercury will continue to haunt the cosmetics aisle—and the unsuspecting millions who simply want to feel beautiful.

For more information on mercury in consumer products and how to stay safe, visit the official websites of ESDO, BAN Toxics, and the Zero Mercury Working Group.

Burong Isda Breakthrough: UP Study Uncovers Potent Probiotic and Antifungal Powers in Filipino Fermented Fish

Wazzup Pilipinas!?

In a compelling intersection of heritage and high science, researchers from the University of the Philippines Diliman have made a groundbreaking discovery hidden in plain sight—inside a humble, fermented fish dish beloved in Pampanga.

Burong isda, a traditional Kapampangan delicacy made of rice and freshwater fish left to ferment, may now be more than just a cultural staple—it could be a key to fighting dangerous fungal infections and boosting gut health. A team of scientists led by UP Diliman College of Science has revealed that this dish harbors powerful probiotic bacteria with remarkable antifungal properties, opening new doors in health science and Filipino biotechnology.

At the heart of this discovery is Limosilactobacillus fermentum (L. fermentum), a type of bacteria closely related to the globally recognized Lactobacillus strains found in yogurt and other fermented foods. But unlike ordinary probiotics, the strains isolated from burong isda possess a unique, double-edged capability: they not only promote gut and immune health but also inhibit the growth of Aspergillus fumigatus, a potentially deadly fungus that often afflicts immunocompromised individuals.

“This might be the first study to demonstrate the antifungal potential of L. fermentum against A. fumigatus,” said Joshua Veluz, corresponding author and researcher from UPD’s National Sciences Research Institute (NSRI). “It underscores the untapped value of Philippine fermented foods.”

For Veluz, a Kapampangan native, the research is both personal and profound. Having grown up eating burong isda, he always felt there was something more to the dish beyond its sharp, acquired taste. That curiosity transformed into a scientific journey beginning in 2019, culminating in this pivotal discovery—one that not only elevates Filipino cuisine but also bridges local traditions with global health solutions.

The research team, which also includes Paul Christian Gloria and Dr. Maria Auxilia Siringan from UPD-CS NSRI, and Dr. Irineo Dogma Jr. from the University of Santo Tomas, used cutting-edge genomic and metabolomic techniques to profile the strains. They identified several probiotic traits including genes responsible for boosting immunity and producing essential B vitamins—B1, B2, B6, and B9. Significantly, the strains showed low potential for transferring antimicrobial resistance, addressing one of the major concerns in modern probiotic development.

A crucial hallmark of any effective probiotic is its ability to survive the hostile environment of the human digestive tract. While the burong isda strains struggled in highly acidic conditions mimicking the stomach, they thrived in less acidic parts of the gastrointestinal system—where probiotics typically exert their health benefits.

But what truly elevates this study is the antifungal angle. Aspergillus fumigatus, the fungus in question, is notorious for causing invasive infections that can be fatal for people with weakened immune systems. The fact that a naturally occurring probiotic from a local food can inhibit this fungus suggests vast potential for future therapeutics—and perhaps even the development of Filipino-made probiotic products with broad-spectrum applications.

“We aim to further characterize their functional traits and contribute to the growing field of probiotic research in the Philippines,” Veluz added, emphasizing the role of OMICs technologies in unlocking the power of local microbial resources.

The implications are enormous. In an era where antimicrobial resistance is a rising global threat and gut health is increasingly linked to immunity, mood, and chronic diseases, the rediscovery of beneficial microbes in age-old Filipino food practices offers a deeply rooted yet forward-looking solution.

This study not only honors the cultural legacy of burong isda but also redefines its place in science and medicine. It is a stirring reminder that the future of health innovation might very well be brewing in our backyards—or fermenting in our kitchens.

A Taste of the Future

As UP scientists continue to explore the probiotic universe of Philippine fermented foods, one thing becomes clear: our culinary heritage is more than delicious—it could be life-saving. From the humble jars of burong isda in Kapampangan households to the sophisticated laboratories of UP Diliman, this research exemplifies how tradition and technology can combine to nourish not only our bodies, but also our scientific frontiers.

In the world of probiotics and antifungals, L. fermentum from burong isda has just earned a spot on the global map—and it all started with a spoonful of fish and rice.

𝐎𝐫𝐭𝐨𝐠𝐫𝐚𝐩𝐢𝐲𝐚𝐧𝐠 𝐆̓𝐢𝐧𝐬ë𝐥𝐮𝐠̓ë𝐧 𝐒𝐮𝐛̓𝐚𝐧ë𝐧, 𝐧𝐚𝐢𝐬𝐚𝐩𝐢𝐧𝐚𝐥 𝐧𝐚!

Wazzup Pilipinas!?

Isinagawa noong 26–30 Mayo 2025 ang G̓insëlug̓ën Sub̓anën Orthography Convergence sa Villa Pablea Mountain Resort, Tolon, Rizal, Zamboanga Del Norte. Dinaluhan ang naturang gawain ng mga gurong nagsilbing manunulat ng kanilang ortograpiya, elders, at mga opisyal ng DepEd mula sa Rehiyon IX at X. Katuwang sa gawaing ito sina Gng. Josephine Daguman, G. James Daguman, at Rossini Lomosco ng Translators Association of the Philippines (TAP) at mga mananaliksik ng Komisyon sa Wikang Filipino (KWF) na sina G. Christian Nayles at G. Earvin Christian T. Pelagio. 

Sa ginanap na pagtitipon, ibinahagi ng mga manunulat mula sa Rehiyon X ang borador ng Ortograpiyang G̓insëlug̓ën Sub̓anën na kanilang binuo para kumuha ng komento mula sa mga kinatawan ng Rehiyon IX. Inedit nang sama-sama ang kanilang ortograpiya, na-validate rin ang kanilang wordlist. 

Sinang-ayunan ng mga taga-Rehiyon IX ang kalakhan ng ibinahaging borador. Gayundin, napagkasunduan din na aayusin ang ispeling ng pangalan ng kanilang pangkat at wika batay sa tamang pagbigkas dito na mula sa naunang katawagan sa kanilang wika at pangkat na G̓insalug̓ën Sub̓anën patungo sa naisipinal na pangalan na G̓insëlug̓ën Sub̓anën. 

Ang Pagbuo ng Ortograpiya ng mga Wika ng Pilipinas ay isang patuluyang programa ng KWF sa ilalim ng Sangay ng Lingguwistika at Aplikadong Lingguwistika (SLAL) sa pamumuno ni Gng. Lourdes Z. Hinampas, Punò ng Sangáy at Dr. Arthur P. Casanova, Tagapangulo, KWF. Inaasahang makatutulong ang mabubuong ortograpiya sa kanilang komunidad at magamit bilang midyum ng pagtuturo sa paaralan.