Tag Archives: food

How To Make Your Own Pesticide with Ingredients from Your Kitchen

Video by the Singapore National Park Board, on creating your own pesticide with just water, dish-washing liquid, chili, garlic and cooking oil.

Diet May Help ADHD Kids More Than Drugs

Kids with ADHD can be restless and difficult to handle. Many of them are treated with drugs, but a new study says food may be the key. Published in The Lancet journal, the study suggests that with a very restrictive diet, kids with ADHD could experience a significant reduction in symptoms.

The study’s lead author, Dr. Lidy Pelsser of the ADHD Research Centre in the Netherlands, writes in The Lancet that the disorder is triggered in many cases by external factors — and those can be treated through changes to one’s environment. “ADHD, it’s just a couple of symptoms — it’s not a disease,” the Dutch researcher tells All Things Considered weekend host Guy Raz.

The way we think about — and treat — these behaviors is wrong, Pelsser says. “There is a paradigm shift needed. If a child is diagnosed ADHD, we should say, ‘OK, we have got those symptoms, now let’s start looking for a cause.’ ”
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According to Pelsser, 64 percent of children diagnosed with ADHD are actually experiencing a hypersensitivity to food. Researchers determined that by starting kids on a very elaborate diet, then restricting it over a few weeks’ time. “It’s only five weeks,” Pelsser says. “If it is the diet, then we start to find out which foods are causing the problems.”

Teachers and doctors who worked with children in the study reported marked changes in behavior. “In fact, they were flabbergasted,” Pelsser says.

Shrink Serving Sizes

Helping Wally Eat Less

When I was a boy, we were admonished to “clean your plate” because “children are starving.” Many of my friends’ mothers were concerned about the children in China. Since my father had organized food relief to German families after WW II, we cleaned our plates for the children “in Europe.” My friend Larry’s family ate their bit for African children.

Now that I am a full-grown man, this conditioning should be easy to overcome, but it isn’t. Normally I have great willpower and discipline. Alas, that’s not true when it comes to eating my wife’s cooking. Put that great food on my plate and will be gone soon.

I’ve tried “eat less” goals. They don’t work. Delicious food appears on my plate, served by my wife’s loving hands. Somewhere in my subconscious my mother is whispering, “Children are starving in Europe.” My willpower is no match.

What to do? Clearly, admonishing myself to “eat less” does not work. In fact, it’s a recipe (pardon the pun) for frustration. You may have situations like that. You or one of your team members or someone you love has a problem. It seems like willpower or goal setting will solve it. But somehow it never does.
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The other part of the systems solution is simplicity itself. Serve Wally using smaller bowls and plates. The plate is full, but there’s less food on it. I can eat everything on my plate to the betterment of those European children and my waistline.

Smaller serving sizes is a good idea. Increasing serving sizes over the last few decades is one of the big problems in the USA’s obesity epidemic. From a problem solving approach another good idea is to look beyond the problem at the larger system (the smaller serving size is a great system solution that is inside the eating problem). In this case for some people a way to deal with an eating problem is to exercise more. By changing the overall system a problem of eating too much can sometimes be changed into not a problem (due to a change outside the system).

Understanding the Chemistry Behind Cooking

Video either broken by bigthink or their system is extremely poor causing minutes of failure to load 🙁 Removed.

The science behind cooking is very interesting. I would have been more interested in cooking if I was exposed to more of this early on in my life.

White House Bee Hive

The White House added a bee hive last year. An Excellent White House Bee Adventure

On Tuesday, March 24, [2009] the first known hive of bees at the White House arrived at their location on the South Lawn. You don’t have to count on my crummy photo to see them: just stop by the fence on the Ellipse (south) side: two deeps and a medium of Maryland mixed breed bees, with known Russian and Caucasian genetics.
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During the 2008 campaign, Michelle Obama emphasized healthy, local food, and since arriving here has tasked her family’s personal chef, Sam Kass, with putting a garden in to supply fresh produce for the Executive Mansion and educational events for the community. Charlie realized that this was a chance to include bees, and to show their important role in putting one of every three bites on your plate. Charlie allocated (free of charge, people!) one of his own hives for the White House Victory Garden, and it will both provide hive products and an teaching opportunities.

CDC Urges Reduction in Salt Intake to Save Hundreds of Thousands of Lives

Most people know we eat far too much salt and that it is killing lots of us. It is still amazing that we have over 100,000 people in the USA every year die this way and yet we barely pay attention. Doesn’t it seem like we should care more about life?

Excessive dietary sodium consumption increases blood pressure, which increases the risk for stroke, coronary heart disease, heart failure, and renal disease. Based on predictive modeling of the health benefits of reduced salt intake on blood pressure, a population-wide reduction in sodium of 1,200 mg/day would reduce the annual number of new cases of coronary heart disease by 60,000—120,000 cases and stroke by 32,000—66,000 cases.

Fewer than 10% of all adults in the USA met their recommended limit. U.S. adults consumed an average of 3,466 mg/day of sodium. Most of the daily sodium consumed came from grains (1,288 mg; 36.9%) and meats, poultry, fish, and mixtures (994 mg; 27.9%).

In the United States, an estimated 77% of dietary sodium intake comes from processed and restaurant foods and approximately 10% comes from table salt and cooking. More details from the CDC.

Trying to Find Pest Solutions While Hoping Evolution Doesn’t Exist Doesn’t Work

How To Make A Superweed

Melander wondered why some populations of scales were becoming able to resist pesticides. Could the sulfur-lime spray trigger a change in their biology, the way manual labor triggers the growth of callouses on our hands? Melander doubted it. After all, ten generations of scales lived and died between sprayings. The resistance must be hereditary, he reasoned. He sometimes would find families of scales still alive amidst a crowd of dead insects.

This was a radical idea at the time. Biologists had only recently rediscovered Mendel’s laws of heredity. They talked about genes being passed down from one generation to the next, yet they didn’t know what genes were made of yet. But they did recognize that genes could spontaneously change–mutate–and in so doing alter traits permanently.
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In the short term, Melander suggested that farmers switch to fuel oil to fight scales, but he warned that they would eventually become resistant to fuel oil as well. In fact, the best way to keep the scales from becoming entirely resistant to pesticides was, paradoxically, to do a bad job of applying those herbicides. By allowing some susceptible scales to survive, farmers would keep their susceptible genes in the scale population. “Thus we may make the strange assertion that the more faulty the spraying this year the easier it will be to control the scale the next year,” Melander predicted.
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What’s striking is how many different ways weeds have found to overcome the chemical. Scientists had thought that Roundup was invincible in part because the enzyme it attacks is pretty much the same in all plants. That uniformity suggests that plants can’t tolerate mutations to it; mutations must change its shape so that it doesn’t work and the plant dies. But it turns out that many populations of ryegrass and goosegrass have independently stumbled across one mutation that can change a single amino acid in the enzyme. The plant can still survive with this altered enzyme. And Roundup has a hard time attacking it thanks to its different shape.
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Another way weeds fight off Roundup is through sheer numbers. Earlier this year an international team of scientists reported their discovery of how Palmer amaranth resists glyphosate. The plants make the ordinary, vulnerable form of the enzyme. But the scientists discovered that they have many extra copies of the gene for the enzyme–up to 160 extra copies, in fact.
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What makes the evolution of Roundup resistance all the more dangerous is how it doesn’t respect species barriers. Scientists have found evidence that once one species evolves resistance, it can pass on those resistance genes to other species. They just interbreed, producing hybrids that can then breed with the vulnerable parent species.

Another great article from Carl Zimmer.

Food Rules: An Eater’s Manual

Good advice from author Michael Pollan on eating from his new book, Food Rules: An Eater’s Manual. Essentially he suggests eating food. Stuff you can picture in the original form (apples, cashews, celery, trout, tomatoes, grapes, steak, strawberries, milk, figs, peppers, peaches, almonds, chicken) not chemical additions (yes I know real food is made up of chemical – this is additional chemicals). One quote: “the biggest gains in human health can be made from changes in food policy.”

Human health is a complex topic but if we care about our health it is a tough issue we have to try to understand. He makes a good point in his talk about the value of exercise. I do believe exercise is an important component to how to be healthy (as is food – I don’t think it is easy to be healthy without both).

Bee Colonies Continue to Collapse

The activity to find the causes of Colony Collapse Disorder provides a view into the scientific inquiry process of complex living systems. Finding answers is not easy.

Fears for crops as shock figures from America show scale of bee catastrophe

Disturbing evidence that honeybees are in terminal decline has emerged from the United States where, for the fourth year in a row, more than a third of colonies have failed to survive the winter.

The decline of the country’s estimated 2.4 million beehives began in 2006, when a phenomenon dubbed colony collapse disorder (CCD) led to the disappearance of hundreds of thousands of colonies. Since then more than three million colonies in the US and billions of honeybees worldwide have died and scientists are no nearer to knowing what is causing the catastrophic fall in numbers.
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It is estimated that a third of everything we eat depends upon honeybee pollination.
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Potential causes range from parasites, such as the bloodsucking varroa mite, to viral and bacterial infections, pesticides and poor nutrition stemming from intensive farming methods.
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“We believe that some subtle interactions between nutrition, pesticide exposure and other stressors are converging to kill colonies,” said Jeffery Pettis, of the ARS’s bee research laboratory.
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“It’s getting worse,” he said. “The AIA survey doesn’t give you the full picture because it is only measuring losses through the winter. In the summer the bees are exposed to lots of pesticides. Farmers mix them together and no one has any idea what the effects might be.” Pettis agreed that losses in some commercial operations are running at 50% or greater.

High Levels of Miticides and Agrochemicals in North American Apiaries: Implications for Honey Bee Health (open access paper on the topic, March 2010)

The 98 pesticides and metabolites detected in mixtures up to 214 ppm in bee pollen alone represents a remarkably high level for toxicants in the brood and adult food of this primary pollinator. This represents over half of the maximum individual pesticide incidences ever reported for apiaries. While exposure to many of these neurotoxicants elicits acute and sublethal reductions in honey bee fitness, the effects of these materials in combinations and their direct association with CCD or declining bee health remains to be determined.

Antibiotics, Farming and Superbugs

Antibiotics and farming – how superbugs happen

Provocative new research from Boston University’s medical school and department of biomedical engineering now suggests, though, that multi-drug resistance can be acquired in one pass, through a different mutational process triggered by sublethal doses of antibiotics – the same sort of doses that are given to animals on farms.

In earlier work, the authors found that antibiotics attack bacteria not only in the ways they are designed to (the beta-lactams such as methicillin, for instance, interfere with staph’s ability to make new cell walls as the bug reproduces, causing the daughter cells to burst and die), but also in an unexpected way. They stimulate the production of free radicals, oxygen molecules with an extra electron, that bind to and damage the bacteria’s DNA.

That research used lethal doses of antibiotics, and ascertained that the free-radical production killed the bacteria. In the new research, the team uses sublethal doses, and here’s what they find: The same free-radical production doesn’t kill the bacteria, but it acts as a dramatic stimulus to mutation, triggering production of a wide variety of mutations