Category: Health issues

Almost ice cream

You do have an ice cream machine, don’t you? They actually work, and they’re not very expensive.

I’d be lying if I claimed that I can make a frozen dessert that’s just as good as ice cream but healthier. But it’s possible to make satisfactory substitutes, and with less work, too. Making real ice cream is a big job. You have to cook a custard, then chill it for hours, then freeze it. And the ingredients are heart-stoppers — egg yolks, cream, and sugar.

Bananas work remarkably well to make no-cream ice cream smoother and less icy. The ice cream in the photo is made from a banana, some dried dates, plain soybean milk, a touch of nutmeg, and a few drops of vanilla. Whiz it in the blender, then put the mixture in the ice cream machine.

The mystery of ketoprofen

I don’t often use medications, but there is one — now hard to get — that is like a miracle for me. It’s ketoprofen, a nonsteroidal anti-inflammatory drug (NSAID) which I assume, given the -profen suffix, is a relative of medications such as ibuprofen.

Back in the 1990s, ketoprofen was available without a prescription. It was sold over the counter as Orudis KT. In my working days, I often had tension headaches. Aspirin, acetominophen, and ibuprofen would barely touch my headaches. One day I saw a TV commercial for Orudis KT, advertising it as a miracle headache remedy. I went out and bought some.

One Orudis KT tablet was a tiny 12.5 milligrams. For comparison, one aspirin is 325mg, one acetominophen tablet is 500mg, and one ibuprofen tablet, such as Aleve, is 220mg. I could take one Orudis KT tablet for a worst-case headache, and 30 minutes later I’d forget I ever had a headache. There were never any side effects. I called them my “little green pills,” and people I worked with would often come to me to beg for one if they had a headache. How could a tiny 12.5 milligrams of something be so effective?

Then in 2005 Orudis KT was taken off the over-the-counter market and was available only by prescription. Clearly I was not the only person who found it remarkably effective. Some of the last remaining bottles of it sold for very high prices on eBay — $30, $40, $50 and more. After that I couldn’t get Orudis KT anymore.

A few years ago a friend in California gave me some ketoprofen that his doctor had prescribed after surgery. Each capsule was a ridiculous 200mg, more ketoprofen than I would ever dare — or need — to take. A few capsules lasted me several years. I’d open the capsule and take out just enough of the powder to come to 12.5 milligrams. Then that ran out.

A couple of weeks ago, I asked my doctor if he’d prescribe some ketoprofen, just so I’d have it for minor aches and pains. I told him how effective it was in small doses and said, “Surely I’d be better off with 12.5 milligrams of ketroprofen rather than 220 milligrams of ibuprofen?” He agreed. He also said that he didn’t know why the drug company took it off the over-the-counter market, but his guess was that it was a way of making more money from it. “Most people don’t know about ketoprofen,” my doctor said. I believe ketoprofen is much better known in Europe and Canada than in the U.S.

When I took the prescription to the drug store, they didn’t have ketoprofen. The pharmacist said they had not stocked it for years and that it was available only in bulk in far larger quantities than the pharmacy would ever be able to sell. The pharmacist referred me to a “compounding pharmacy,” a specialized sort of pharmacy that mixes drugs and doses to order, particularly drugs that are not common. I got my ketoprofen!

From Googling I’ve learned that ketoprofen is very much used as a veterinary drug, particularly in cattle. It is very effective for fever and respiratory diseases in cattle, as well as for mastitis. This has been a problem in a few countries in Asia, including India and Bangladesh. There are about ten NSAID drugs which, when given to cattle, and if one of the cattle dies out in the open from whatever it’s being treated for, and if a vulture then eats it, the vulture’s kidneys may be fatally damaged. Apparently it’s only Asian vultures that are susceptible. Ketoprofen is actually used as a veterinary drug with chickens, ducks, and quail, as well as pet birds such as parakeets. As far as I know, no species of animal in the U.S. or Europe is harmed by ketoprofen.

Outsourcing is now an option


I grew the tomatoes on the upper shelf. The tomatoes on the lower shelf were part of my weekly vegetable pickup.

Technically, where I live is a food desert. The nearest grocery stores are about twelve miles away. A shocking number of rural people get most of their food these days from dollar stores such as Dollar General. Dollar General stores are everywhere. This makes it easier for me to believe the terrifying statistic that 70 percent of the American diet these days comes from ultra-processed foods.

It’s shocking how few rural people have vegetable gardens. And why should they? They don’t eat that stuff anymore. With transplants it’s a different story.

I’ve always had a garden, for better or for worse, in the fifteen years I’ve lived here. However, I do not enjoy — at all — summer gardening. It’s the heat, the humidity, the bugs, the ticks, the weeds, the briars, the gnats in the eyes. No matter how energetic my start in the spring, by summer the garden is always a wreck.

This summer I have an entirely new option. A young couple who live about two miles away (transplants from the Chicago area) have taught themselves to be superb gardeners. When they first moved here, they had day jobs. But this year they’ve quit their jobs and are making a living with their garden. Mostly they sell on Saturdays at an upscale farmer’s market in Greensboro. But, for a few local people like me, they started a weekly pickup of an assortment of vegetables — community supported agriculture. I was able to downsize my own garden this summer to a very manageable one row of nothing but tomatoes and basil, both of which are easy to grow and neither of which I’d be able to live without in summer.

These two young people taught themselves to garden, mostly by watching a lot of videos. In retrospect, I can see what a good idea that is. Old hands like me tend to garden the way we saw it done as children, and though we may experiment with newer methods, we never reach the state of the art. Whereas the garden I’m buying from this summer is a sight to behold. I’ve never seen anything like it other than at Monticello, or an abbey garden on Iona in Scotland. Almost half the garden is in flowers. They don’t till. Everything is perfectly mulched and well watered. The climbing system for such things as beans and cucumbers is ingenious, not to mention tall. They make their own compost, partly from the compostables they collect from their customers in Greensboro as part of the business. They even make enough wine for their own consumption, from native varieties of grapes.

There may well be some local young people — that is, young people who were born here and grew up here — who are interested in doing this kind of thing. But I don’t know of any. The reason for this, as I see it, has everything to do with the cultural decline of the rural deplorables. In a county that voted 78 percent for Trump in 2020, it’s safe to assume that 78 percent of the calories are coming from Dollar General and fast food from the nearest towns — Walnut Cove and Madison. These people — the people who are making America great again — eat their burgers and chicken sandwiches in the car and throw the bags, wrappers, and empty cups out the window onto the road.

Show me someone who lives otherwise, and the odds will be greater than 78 percent that that person is a liberal.


The nearby gardeners, at their booth at a Greensboro farmer’s market

Feasting your inner pet


Lentil-barley burger with fixin’s

Just in the last ten to twenty years, we’ve gotten a whole new insight into how to use food to keep ourselves healthy. That new insight has to do with our microbiome. For much longer than that, we’ve known that antibiotics will do serious harm to our digestive systems. Even so, we didn’t appreciate just how important the microbiome is and how to take care of it. We also know now why, beyond the stomach, we have a two-stage digestive system. Cows have four stages, but we humans don’t eat grass. Still, we humans are omnivores (except for grass), and now we know much more about why we require a two-stage digestive system. The first stage in humans is about the enzymes, and all that, which break down our food and feed us. The second stage is all about feeding the microbiome. And feeding the microbiome is all about fermentation.

The favorite food of the microbiome is soluble fiber. That’s what ferments best, that’s what is most nutritious to the microbiome, and that’s what creates the nutrients that we need but that we can’t acquire directly from our food. One of the key signs of a healthy microbiome is a low level of inflammation everywhere in the body. That’s because of the nutrients that only the microbiome can produce. Unsurprisingly and conversely, one of the key signs of a poorly fed microbiome is inflammation everywhere in the body. We probably notice it first in our joints. We don’t notice it in our arteries — a very dangerous place indeed for inflammation.

I’ve started thinking of the microbiome as a kind of inner pet, a pet that we should take care of as carefully as we take care of our cat. One of the things we’ve learned is that the makeup of our microbiome can change very quickly, based on what we eat. There’s also an inertia in the microbiome, because our inner pet adjusts to what we eat, and, once adjusted, wants to go on eating the same thing. If you’re living on pizza, doughnuts, and TV dinners, then that’s very bad news, because that’s what your microbiome will crave. But if you have a well-fed microbiome, then what you crave will be healthy food. There are many references in the literature to a brain-gut connection, but I’m not sure we know yet how that really works. Presumably the microbiome creates substances that are carried by the bloodstream to the brain and tell us what to crave.

Two of the foods highest in soluble fiber are lentils and barley. The two of them together, with seasonings, make mighty fine burgers for feasting for both stages of your digestive system.

I use organic green lentils, which I buy in bulk from Whole Foods. I make barley flour by grinding organic hulled barley, using an old Champion juicer with a milling attachment. Organic hulled barley is hard to find locally, but you can get it from Amazon. I believe that every well-equipped kitchen should have a grinder for flour. I buy unbleached wheat flour already ground. But I use my grinder for whole wheat flour and barley flour.

Just as your cat nags you when it wants to be fed, your microbiome will nag you, too. It will nag you for more of whatever you’ve been eating lately. If you feed your microbiome lots of soluble fiber, I can testify that that’s what it will nag you for. I eat fiber because it’s good for us. But I also eat it — no kidding — because that’s one of the main things that my microbiome nags me for.

But I still like a nice slice of pizza a few times a year.

Must we rethink alcohol?


From “Masterpiece Endeavour,” Season 2: Morse in a pub

Only a few years ago, the “experts” told us that a certain amount of alcohol actually was good for us — say, two glasses of wine a day. In the last year or so, that has reversed, and now we encounter article after article saying that alcohol has no health benefits and that the ideal amount of alcohol is — none.

The experts can go hang.

In my lifetime, the record of the experts has been abysmal. Meat is good for you. Then it’s not. Eggs are good for you. Then they’re not. Margarine is healthier than butter. Then no amount of margarine is healthy. Vegetable shortening is better than lard. Then no amount of vegetable shortening is healthy. The ideal diet is starvingly low in fat. That’s disproven, and carbs become the culprit. It would seem that the best course is to always be skeptical of what the experts tell us and to use our own good sense.

As I understand it, the experts’ mistake concerning alcohol was a classic error of causation. It seems that people who drink one or two glasses of wine a day are in fact healthier. But the alcohol probably isn’t the cause of that. Maybe it’s because healthy people don’t have to give up alcohol for health reasons, or because people who can afford wine can afford an all-around better diet, or because people who drink wine tend to be better educated, and education correlates with health. So it seems to be — at least in the new thinking — that people who drink wine sparingly are indeed healthier, but the wine is not the cause of that.

For those of us who are healthy and like to drink, then what does it all mean? I think we all have to decide for ourselves. But my own thinking is that, partly because of my age, I need to drink less than I drank two or three decades ago when I was younger, quite healthy, living in San Francisco, and used alcohol as self-medication for work-related stress. Back then, I head a stress headache several times a week. Now I don’t think I’ve had a headache in the 15 years I’ve been retired. Obviously my stress is lower. I’m still healthy, but I’m also older. I also realized that it’s not healthy, or even pleasant, to have alcohol in my system at bedtime. That means drinking earlier in the day (which feels decadent at first) and never drinking (or, for that matter, eating) after 5 p.m.

In the past few weeks, I’ve watched the first eight seasons of “Masterpiece Endeavour.” Starting tonight, I’ll watch the last season, season 9. “Endeavour” is set in the late 1960s up until, I think, 1971. It is shocking — and in a way funny — to watch them drink. They keep Scotch and glasses in their offices at work. They drink at their desks, though clearly it’s considered proper not to start too early. In pubs, they may have a glass of Scotch along with a mug of ale. They serve Scotch in big tumblers, and four or five ounces seems to be the standard single serving. A pint of ale with lunch is perfectly normal. Did people — or at least the English — really drink that much then? Though everyone in “Endeavour” drinks heavily as far as I can tell, Morse gradually becomes an alcoholic. For those who may not have watched this series and who might want to watch it, I won’t say how that fits into the ongoing plot because it would be a spoiler.

A recent article in The Atlantic by Emily Oster has this headline: “Is a Glass of Wine Harmless? Wrong Question. The latest alcohol advice ignores the value of pleasure.” I’m with Emily. People have been drinking alcohol for thousands of years. Wine, Scotch, and ale are amazing products — agricultural products, really. Since too much alcohol is pretty obviously harmful, then the trick is to be sure that one’s relationship with alcohol is not causing any harm.

I will continue to do my share to support Scotland’s Scotch industry and California’s wine industry.

Big savings on both money and pain

My old WaterPik died after eight years of service. I ordered a new one from Amazon. The new models have some small improvements. The lid pops up and stays put rather than coming off completely. The water tube curls up inside the case when it’s not in use, saving a little space. I don’t yet know what the “massage” setting is, but my guess is that it drives the little rotating toothbrush that was included with the WaterPik. I can’t wait to try that out.

I’m a faithful flosser. But I learned that unless I use a WaterPik daily in addition to flossing, it’s hard to always get the numbers one wants in the periodontal gum scores done by your dental hygienist — that is, all 1mm, 2mm, and 3mm. I found that, with flossing alone, I tended to get a 4mm or two around a molar. WaterPiks finish the job that flossing and brushing begins.

Many people don’t realize that more teeth are lost to gum disease than to tooth decay. There also is a mysterious connection between inflammation of the gums and inflammation elsewhere in the body, including the arteries. As far as I know, no causal connection has been proven. But the odds are that if you have healthy gums, you also have healthy arteries and joints. WaterPiks pay for themselves many times over not only in savings at the dentist’s office, but also in misery avoided.

Country-style seitan


Country-style steak made from seitan

I have bought seitan in the past (it’s very expensive), and I didn’t really like it. Homemade seitan is a whole ′nother thing. The key ingredient is gluten flour. Gluten alone would be impossibly rubbery, so a certain amount of ground legumes (I used garbanzo beans in the seitan in the photo) is needed to optimize the “bite” of the seitan. And because gluten and legumes alone wouldn’t have much flavor, sauce and seasoning are very important.

I feel sorry for those who can’t tolerate gluten (most people can) or who avoid gluten for some reason. My suspicion is that gluten takes the rap for the downsides of white flour. And, in my view, even white flour has its essential uses, in moderation. Personally, I love gluten, and I have no reason to suspect that gluten has done me or my digestive system any harm. Quite the opposite, I would testify. Gluten is a good source of vegetarian protein.

Anyway, here is a good basic recipe for seitan. That recipe uses 3 parts gluten to 2 parts legume. That’s too much gluten, in my opinion. Even 1 to 1 seems a little high on gluten, so you should experiment with the proportions. The recipe in the link uses lentils. I usually use cooked chickpeas. But any legume would work. Varying the type of legume would vary the spin of the seitan. If you want something more chickeny, use chickpeas. For something more beefy, use blackbeans. Recipes differ on how to cook the seitan. I shape the dough and simmer the seitan in stock. That seems simplest, plus the seitan absorbs flavor from the stock.

I welcome the trend toward fake meats. However, after my initial enthusiasm, I find that I’m not all that interested in fake meats. For one, they’re just too meaty. I prefer vegetarian alternatives that are high in protein but that don’t pretend to be anything other than what they are. Though, according to Wikipedia, the word “seitan” is new, wheat gluten has been eaten in Asia for hundreds of years. The Chinese word translates to “dough tendon,” which is a fine description of the texture of gluten unless you cut the gluten with something that isn’t so rubbery.

Is gluten a processed food? I would argue that it is not. Even old water-powered mills could produce flour from the germ of the wheat. They called it “shorts” flour and sold it as food for pigs. Separating the germ from the bran from the white endosperm after milling was just a matter of sifting, as far as I know.

Seitan is very absorbent, so it loves sauces and gravies. For Asian dishes, I’d suggest cutting it into thin strips (and giving the seitan a quick stir-fry) as though you were making beef and broccoli. Seitan steaks, with dark gravy, naturally, lie at the Western end of the seitan spectrum. I rolled the seitan steak in seasoned flour and lightly fried it, the better to simulate country-style steak.

Seitan is high in protein and low in carbs. It’s also low in fiber, so I think it’s a good idea to serve it with high-fiber foods. I kneaded grated carrots and chopped onions into the seitan in the photo, not only to increase the fiber but also to improve the bite.

Entropy and a speculative theory of health


Basil (with okra in the background) — a negative entropy factory!

Edible order

I have written here before about negative entropy and its relation to life on earth. The post was “The opposite of entropy, and why we’re alive,” from December 2016. The concepts are based on a short but important book by the physicist Erwin Schrödinger, What Is Life. Yes, Erwin Schrödinger is the Schrödinger who gave us the thought experiment about Schrödinger’s cat. The book was first published in 1944 and has gone through at least eighteen printings from Cambridge University Press. I need to summarize some fundamentals, but this is a post about food, not physics.

The concept of entropy

The concept of entropy is simple enough, though a great deal of complex physics arises from the concept. It’s that systems always seek a state of equilibrium. This is laid out in the second law of thermodynamics, which explains why your cup of coffee gets cold. Your coffee will seek the same temperature as the room it’s in. As the coffee loses heat to the room, the temperature of the room will rise very slightly from the heat of the coffee. The thermodynamic system — the coffee and the room — seek a state of equilibrium. A state of equilibrium may sound all orderly and pretty, but the opposite is true. When a system is in a state of equilibrium, no work can be done. The engine in your car can do work only because high heat inside its cylinders (from burning gasoline) is much hotter than the surrounding environment. A gasoline engine would lose efficiency inside a hot oven and would eventually stop running as the oven got hotter.

Life

The physicist Roger Penrose extends Schrödinger’s ideas by pointing out that life on earth is possible because of the temperature difference between our very hot sun, which is surrounded by very cold space. A system that can take advantage of that differential (and the absence of temperature equilibrium) can do work. Penrose: “The green plants take advantage of this and use the low-entropy incoming energy [from the sun] to build up their substance, while emitting high-entropy energy [for example, body heat]. We take advantage of the low-entropy energy in the plants, to keep our own entropy down, as we eat plants, or as we eat animals that eat plants. By this means, life on Earth can survive and flourish.”

We can think of entropy as disorder, and negative entropy as order.

Life, then, to a physicist, is a system that can do work, and create order, by exploiting the temperature differential between a star and the cold space that surrounds the star. All life on earth is dependent on photosynthesis. All the work of photosynthesis must be done by green plants exposed to sunlight. Green plants are little factories that do the work of creating all sorts of orderly molecules that are essential to life as we know it. Animal life is possible because animals eat plants. Animals take in the order (or negative entropy) from the plants and excrete disorder. The taking-in and the excretion are equally essential.

Health and disease

First, a disclaimer. To think about health and disease in terms of entropy and negative entropy does not in any way deny, or conflict with, the sciences of nutrition and medicine. Rather, to think about our own life and health in the context of entropy and negative entropy is just a way of trying to keep in mind the most fundamental principles of what it is that keeps us alive and healthy. To be healthy, we want to maximize the order made possible by our hot sun and cooler planet. We can do that only by eating plants.

In my previous post on this subject, I asked a question as a kind of thought experiment: Would it be possible for human beings to live off of compost? I propose that the answer is no — at least, not for long. Though many of the minerals and even molecules necessary for life can be found in compost, the compost, by decomposing, has lost most of its order. Those minerals and molecules degrade into the soil and get recycled back through living plants exposed to the sun, creating order again by using energy from the sun. I would predict that, if we tried to live off of compost, we would sicken and die as the reserves of negative entropy in our bodies became exhausted and disorder set in. I also would predict that that disorder would be expressed as common, well-known ailments and diseases, leading to a common and well-known cause of death.

For example:

Origin of Cancer: An Information, Energy, and Matter Disease. (Frontiers in Cell and Developmental Biology, 2016.) “We therefore suggest that energy loss (e.g., through impaired mitochondria) or disturbance of information (e.g., through mutations or aneuploidy) or changes in the composition or distribution of matter (e.g., through micro-environmental changes or toxic agents) can irreversibly disturb molecular mechanisms, leading to increased local entropy of cellular functions and structures. In terms of physics, changes to these normally highly ordered reaction probabilities lead to a state that is irreversibly biologically imbalanced, but that is thermodynamically more stable. This primary change—independent of the initiator—now provokes and drives a complex interplay between the availability of energy, the composition, and distribution of matter and increasing information disturbance that is dependent upon reactions that try to overcome or stabilize this intracellular, irreversible disorder described by entropy. Because a return to the original ordered state is not possible for thermodynamic reasons, the cells either die or else they persist in a metastable state. In the latter case, they enter into a self-driven adaptive and evolutionary process that generates a progression of disordered cells and that results in a broad spectrum of progeny with different characteristics. Possibly, one day, one of these cells will show an autonomous and aggressive behavior—it will be a cancer cell.”

Increased temperature and entropy production in cancer: the role of anti-inflammatory drugs. (Inflammopharmacology, 2015.) “Some cancers have been shown to have a higher temperature than surrounding normal tissue. This higher temperature is due to heat generated internally in the cancer. The higher temperature of cancer (compared to surrounding tissue) enables a thermodynamic analysis to be carried out. Here I show that there is increased entropy production in cancer compared with surrounding tissue. This is termed excess entropy production. The excess entropy production is expressed in terms of heat flow from the cancer to surrounding tissue and enzymic reactions in the cancer and surrounding tissue. The excess entropy production in cancer drives it away from the stationary state that is characterised by minimum entropy production.”

The bottom line where our health is involved seems clear enough. Negative entropy and order lead to health. Entropy and disorder lead to disease. What we eat is extremely important for keeping order inside our bodies.

Concepts for better health

“Eat more leaves” is almost a mantra with the food writer Michael Pollan. He is, I think, not thinking about entropy or about physics from physicists such as Roger Penrose or Erwin Schrödinger. The science of nutrition tells us the same thing that physics tells us. Leaves, of course, are the primary source of the negative entropy that supports life on earth. Leaves are healthy things to eat.

Clearly freshness matters. A just-picked squash will turn into compost fairly quickly under certain conditions. Though a just-picked squash and a week-old squash will have identical amounts of some nutrients, clearly the just-picked squash will have more negative entropy, or order, because living things start to decompose as soon as they are cut off from their source of order. With a squash, that happens when you cut the stem between the squash and the leaves of the squash plant. The difference between a fresh squash and a composted squash is entropy. When you eat a squash, you absorb its order. What’s left is compost.

Eat as close to photosynthesis as possible. Chlorophyll itself is very good for us. Could we live on a diet of nothing but meat? Some animals do, obviously, though those animals evolved to be optimized for an all-meat diet (though they get vegetable matter from the entrails of the animals they eat). But human beings are not optimized for an all-meat diet. As Michael Pollan says, eat mostly plants.

Eat preserved foods only if fresh foods are not available. To live in the northern latitudes, it’s necessary to eat preserved foods. But why open a can of vegetables in the summer?

What animals eat matters. It seems reasonable to assume that milk or cheese from cows that ate grass would contain more negative entropy than milk or cheese from cows that ate moldy corn. Honey from bees fed sugar water couldn’t possibly be as good as honey from bees with access to fresh flowers.

Avoid processed foods. Not only do processed foods provide terrible nutrition with an excess of calories, the negative entropy has been processed out. Many processed foods are probably little better than compost, though they may taste better.

Cook sparingly and carefully. Cook with an eye to preserving the order contained in food. For example, be sparing with heat, using no more heat than is necessary to find the sweet spot between deliciousness, digestibility, and maximum order.

Lest this sound like quackery, I should point out that it only boils down to considering health from the perspective of fundamental physics rather than from the higher-level sciences of nutrition and medicine. Those sciences all lead to the same conclusions about what’s healthy and what’s not, though the physics emphasizes one point: Eat as close as possible to the order that plants create from sunlight. That’s another way of saying what nutritionists are saying when they encourage us to eat fresh, whole, unprocessed foods.

Why I have been thinking about this

Having our own garden, or living on a farm, obviously can be beneficial to our health. But even if we don’t have a garden, fresh foods are available in most places (to those who can afford it). I find it ironic that northern Stokes County, where I live, is considered a food desert because of the distance to places that sell fresh food. Many people here buy most of their groceries at places such as Dollar General, where absolutely nothing is fresh and everything is processed. The consequences to people’s health is obvious just from looking at the people in Dollar Generals.

I thought a great deal this spring, as I bucked myself up for a hot summer, about how my garden is my opportunity to maximize my intake, for a full season, of negative entropy from the summer sun. Or, to turn it into a jingle, make order while the sun shines. It’s in summer that negative entropy from the sun is freshest and cheapest. I strongly suspect that, just as we can store food for the winter, our bodies also can store negative entropy for the winter. So, as I see it, we have a kind of duty to take advantage of the sun in summer to benefit our health.

Stars

Stars and life have two interesting things in common. They are the only systems in the universe that can create order out of chaos. Stars actually can create negative entropy inside themselves for their own purposes.1 And stars also supply the radiant energy that makes life possible.

The astronomer Carl Sagan made the famous statement, “We are star stuff.” I would add to that statement: We are star stuff, powered by starlight.

Notes:

1. An Introduction to Modern Astrophysics, Second Edition. Bradley W. Carroll and Dale A. Ostlie. Cambridge University Press, 2017. Page 330.

Extra credit: One way of assessing the consequences of global warming would be estimating its effects on the ability of plant life on earth to create order from the sun. The health of oceans, forests, and tundra obviously is critical. It recently was reported that the Amazon is now a net producer of carbon, rather than a carbon sink. I don’t know of any data on how such things affect the planet’s net ability to create negative entropy. But it can’t be good. Yes, plants need carbon dioxide, as global warming deniers often point out. But carbon dioxide is not the only thing that plants need to flourish. They also need clean water, a suitable environment, and not being killed by human activities.

Our own fresh taste of the 14th Century


The Covid-19 virus. Source: Wikipedia

By historical standards, this plague has been a mild one. So far, worldwide, about 2.3 million people have died from Covid-19. The most fatal pandemic in recorded history was the Black Death, which peaked in Europe between 1347 and 1351. The Black Death killed between 75 million and 200 million people.

Covid-19 is not the first plague that seniors like me have lived through. Even today, the World Health Organization estimates that there are 10 to 20 million survivors of polio worldwide. AIDS has killed up 40 million people worldwide, and the peak year for deaths from AIDS — 2004 — is only 16 years behind us. Hundreds of thousands of people still die each year from AIDS.

There is much here to reflect on, including our vulnerability to the dark and primitive side of nature, no matter how modern we think we are or how dazzled (and coddled) we are by our technologies. Nor can we forget that the dark and primitive side of human nature is still with us. When I was a poll watcher during last year’s election, a woman who refused to wear a mask said, loudly, because she wanted as many people as possible to hear, “God’s got me covered.” And just this morning a former friend posted a link on Facebook about how Covid-19 was caused by a global “criminal elite,” including Bill Gates, George Soros, and the Rockefeller family.

Though I think there is such a thing as the arc of justice and slow moral progress, we have plenty of grounds to wonder just how much fairer today’s world is from the world of the 14th Century. Covid-19 reminded us that viruses are just as fatal to the high and mighty as to the poor. But the poor are more exposed, and they’re usually the last to get help.

I feel slightly ashamed to report that, three days ago, I got the first dose of the Moderna vaccine for Covid-19, because my state (North Carolina) is now vaccinating people over 65 as the available vaccine is allocated to risk groups. Meanwhile, teachers can’t yet get the vaccine, nor can younger people with pre-existing conditions. In the U.S., only 28.9 million people have had at least one dose of the vaccine so far. At that rate, according to the New York Times, we won’t reach 90 percent of the U.S. population until Dec. 15.

It’s surprising that I’m just now getting around to reading Connie Willis’ Doomsday Book, in which a 21st Century historian time-travels to 14th Century Oxford to do historical research and accidentally arrives during the middle of the Black Death pandemic. Now seemed like a good time to read this book, the better to appreciate not only how some things never change, but also how much better off we are — or could be if we really tried.


Source: Wikipedia

Having mentioned the 14th Century, I should also mention Barbara Tuchman’s classic (if somewhat controversial) book, A Distant Mirror: The Calamitous 14th Century, published in 1978, which I have read twice.