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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

JUNK YARD KINGS. "On the evening of April 8, 1999, a long line of Town Cars and taxis pulled up to the Minneapolis headquarters of Pillsbury and discharged 11 men who controlled America’s largest food companies ...(Nestlé, Kraft, Nabisco, General Mills, Procter & Gamble, Coca-Cola and Mars). Rivals any other day, the C.E.O.’s and company presidents had come together for a rare, private meeting. On the agenda was one item: the emerging obesity epidemic and how to deal with it." https://lnkd.in/dNjGR4g 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

MAXED OUT. "The Lunchables team started by using Kool-Aid and cola and then Capri Sun after Philip Morris added that drink to its stable of brands. Eventually, a line of the trays, appropriately called Maxed Out, was released that had as many as nine grams of saturated fat, or nearly an entire day’s recommended maximum for kids, with up to two-thirds of the max for sodium and 13 teaspoons of sugar." https://lnkd.in/dNjGR4g 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

BLISS POINT FOR MAXIMAL CRAVING. "Moskovitz "had no qualms about his own pioneering work on discovering what industry insiders now regularly refer to as “the bliss point” or any of the other systems that helped food companies create the greatest amount of crave. “There’s no moral issue for me." https://lnkd.in/dNjGR4g 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

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

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

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