One Bellhop Shows the Difference Between China and America Today

I never pass up the opportunity to squeeze intel from people on the ground...

The bellhop seemed friendly as I walked into the lobby of the Mandarin Oriental Hotel in Shanghai. He spoke English well, and I asked him if he enjoyed working there.

He raved about his job, the company, his personal life, and his city. He was genuinely satisfied.

That's a big difference between China and America today.

In the U.S., the bellhop wants to move up to desk clerk, and then manager. The manager wants to move on and open his own hotel. And heck, the owner might even wish to become president of the country.

The Chinese bellhop, on the other hand, has already made great strides in his life... afforded the opportunity by a transformative, high-growth economy.

A 50-year-old Chinese citizen has lived through transitions hard to imagine: From strict Communist rule, subsistence living, and zero technology... to an exploding market economy and cutting-edge infrastructure and information. Since 1980, the per-capita gross domestic product (GDP) of China has grown about 20 times.

Today, a modern Chinese person can face a similar gain in opportunity by moving 100 miles from his country village into the nearest megacity... all in a single train ride.

This will continue to fuel China's growth... And plenty of gas is left in this tank.

These new opportunities are exactly why the bellhop loves his work. He would likely have hundreds of applicants vying to replace him. He's seen a great improvement in his life and is optimistic that he and his family will have a better future.

The economic returns to launching yourself into China's private markets – "jumping into the sea" as they call it – will be one of the greatest wealth creators in the world today.

You, too, can see the Chinese economic miracle firsthand...

This spring, from May 13 to May 20, I'm headed back to China for the Stansberry Spring Summit in Beijing. For a week, 50 Stansberry subscribers will join me and a handful of other experts and analysts.

This trip will be packed with excursions, dinners, investment presentations, and even a river cruise.

The highlight will be the two-day summit on May 15 and 16.

You'll hear from my good friend and China expert Steve Sjuggerud... One of the most connected men I know when it comes to investing in Asia, Peter Churchouse... former hedge-fund manager Whitney Tilson... and many more. They'll be speaking about white-hot investment opportunities in a level of detail that's impossible to fully cover in print.

The incredible nature of China's boom is impossible to fully comprehend unless you've been there, on the ground.

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Q: Could you elaborate on the different causes of a high levels [of inflammation] beyond obesity and lack of exercise? Also, could you tell what are some basic anti-inflammatory steps that someone with high levels could take (beyond exercise, eat right, and have more blueberries) and at what point would I take further steps (someone who does the basics, but still has high levels)?

Obviously, the primary care physician will be part of the remedy, not just what you and your team recommend. I'm interested in a general take on what would be future steps, not my or anyone's particular diagnosis. – C.R.

A: C.R., you hit most of the basics, but keep in mind, inflammation comes from overworking your immune system. That means anything considered "foreign" to your body can trigger the problem. So trans fats and highly processed foods are the root of the problem. That includes artificial sugars, which lurk in just about everything (including surprising sources like bread and salad dressing).

One thing we often overlook is air quality. Pollutants in the air irritate our throat and lungs and cause inflammatory responses... as does smoking. It's why clean air (including putting an air filter in your bedroom) is always on my list of health tips every year.

You could also suffer chronic inflammation from things like sinusitis and gum disease. It's why we stress the importance of clearing out your sinuses. (I like to use a Neti pot.) And we remind you to get rid of the bacteria in your gums by flossing and brushing regularly. Finally, stress also adds to your inflammation levels. So make it a practice to de-stress in your daily life. Exercises like yoga or practicing meditation are great ways to help lower stress and, in response, lower the inflammation it causes.

Q: Do you have recommendations for safe cookware? I read Teflon coated and aluminum could be dangerous. – F.C.

A: The coating on Teflon pans starts to decompose at 200 degrees Celsius. At this temperature, your pan releases toxic particles and gases (including known carcinogens). These gases soak right into the food you're cooking.

At 350-400 degrees, the fumes are strong enough to cause polymer-fume fever. Polymer-fume fever has symptoms similar to flu – including muscle pain, fever, chills, and fatigue. At this temperature, the fumes are toxic enough to kill birds.

As for aluminum, in the 1960s, there was some thought that exposure to aluminum through diet caused Alzheimer's. But in the decades since, we've seen no strong link to tie them together.

If you're looking for safe cookware, we have a few recommendations...

Stainless steel is an inexpensive alternative. All you need to do is add a little bit of oil or nonstick cooking spray – like Pam – to the pan before using it. Cast iron is another good alternative. But cast iron can be expensive... And without proper care, it can rust. Foods can also stick easily to cast iron if the pan isn't seasoned properly (meaning you should coat the pan with oil after each use).

You can also use cookware with a nonstick enamel or ceramic coating. Companies like GreenPan and Le Creuset manufacture these products. GreenPan prices range around $50 to $70 a pan, whereas Le Creuset can run up to and over $400. Plus, they require special handling and hand washing.

If you don't want to spend that kind of money to buy a new set of pots and pans, do what I do... Use Teflon-coated cookware, but try to keep the heat as low as possible. I always use silicone or rubber utensils with them. This prevents scratching and chipping, which keeps pieces of the chemical coating out of your food.

What We're Reading...

Here's to our health, wealth, and a great retirement,

Dr. David Eifrig and the Health & Wealth Bulletin Research Team
March 1, 2019