Month: September 2022

MICHAEL MOSS: Salt Sugar Fat: How the Food Giants Hooked Us. “In this meticulously researched book, Michael Moss tells the chilling story of how the food giants have seduced everyone in this country. He understands a vital and terrifying truth: that we are not just eating fast food when we succumb to the siren song of sugar, fat, and salt.” (Alice Waters). https://lnkd.in/dEsX2JF View in LinkedIn

JUNK FOOD CROWD IMMUNITY. "The processed-food industry is entirely confident it can withstand tobacco-type litigation. I think their confidence comes from the difference between tobacco and food, inherently, and the difficulty that a lawyer would have blaming any one company or any one product for the obesity crisis or diabetes." https://lnkd.in/dEsX2JF View in LinkedIn

LITIGATION BY STATES. "There's certainly nothing stopping the states from going after processed food collectively, because the estimates are that obesity is causing as much as $300 billion in extra medical expenses and lost productivity every year. So it’s probably a [bigger] issue financially for the health system than even tobacco." https://lnkd.in/dEsX2JF View in LinkedIn

FRAGMENT IN NATURE: a pause in an our ongoing theme covers structural water, the fourth phase of water, following on from liquid crystals, a fourth phase in biological systems. The recent realization that water in biological systems is almost always in a crystalline state has been controversial, but study after study has affirmed its validity. In many ways, it has been a paradigm shift. View in LinkedIn

ELEPHANT IN THE ROOM. "No one really understands water. It’s embarrassing to admit it, but the stuff that covers two-thirds of our planet is still a mystery. Worse, the more we look, the more the problems accumulate: new techniques probing deeper into the molecular architecture of liquid water are throwing up more puzzles.” https://lnkd.in/dKWdrys View in LinkedIn

"GERALD POLLACK ... discovered that water is NOT always H2O. When touching most surfaces, water transforms itself into so‐called Exclusion Zone (EZ) water, whose formula is H3O2. EZ water differs in all respects from H2O. And, there is a lot of it, everywhere. The Fourth Phase of Water: Beyond Solid, Liquid, and Vapor documents this fundamental discovery and uses it to explain common everyday phenomena, which you have inevitably seen but not really understood." http://www.ebnerandsons.com/products/the_fourth_phase_of_water View in LinkedIn

POLLACK "questions the conventional explanation of surface tension, which invokes the hydrogen bonding pressure on the water surface. Could the extraordinary surface tension of water really be explained by the energy in a layer less than one nanometer thick?" https://lnkd.in/dmZHjMr View in LinkedIn

POLLACK ASKS "why don’t gels, which can be over 99.9% water, leak water? Why do charged aerosol droplets of water coalesce into clouds instead of repelling each other and dispersing evenly throughout the sky?" https://lnkd.in/dmZHjMr View in LinkedIn

MORE QUESTIONS. "Why does hot water sometimes freeze more quickly than cool water (the Mpemba Effect)? Why does the steam rising from a cup of hot coffee come in discrete puffs? Why do boats leave a wake of relatively still water behind them sometimes 15 or 30 minutes after passing?" https://lnkd.in/dmZHjMr View in LinkedIn

I live by the Mediterranean, and have very often been perplexed by the persistence of patterns from boats and wave patterns on the sea surface. Pollack gives an explanation. And it is not as I had thought, namely some oil monolayer creating ephemeral stability to pattern. View in LinkedIn