Behavior Is a Miracle Drug for Our Health | There's no room-temperature superconductor yet, but the quest continues | The key compounds responsible for sourdough's flavour

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You Might Like � � � You Might Like � � � � � � � � � Don't like ads? Go ad-free with TradeBriefs Premium Behavior Is a Miracle Drug for Our Health - Time    Healthcare is broken. Chronic diseases are eating up an increasing share of healthcare resources in every healthcare system across the world in ways that are not sustainable. Yes, there is a golden age of innovation happening in the form of new technologies like gene therapy, neural technology, immunotherapy, and increasingly the impact of AI on diagnoses and drug development, but we can’t let these extraordinary technological advances blind us to the tragedy of modern healthcare and to the much neglected miracle drug right in front of us: our daily behaviors. Whether for preventing disease or optimizing the treatment of disease, behavior is indeed a miracle drug. There are five foundational daily behaviors that, together, make up this miracle drug: sleep, food, movement, stress management, and connection. Because the science is clear that when we improve these daily aspects of our lives, dramatic improvements in our health and well-being follow. The breakthroughs this can bring in our health aren’t over the horizon—they’re here right now. What’s clear is that what we’re doing right now isn’t working. According to the World Health Organization, chronic and noncommunicable diseases, like heart disease, diabetes, and respiratory diseases, kill 41 million people each year. At the current rate, by 2050, chronic diseases will be responsible for 86% of the 90 million deaths each year, an astounding 90% increase in raw numbers just since 2019. Worldwide, over 500 million people are living with diabetes, and that number is expected to rise to 783 million by 2045. By 2040, the International Diabetes Foundation predicts that spending on diabetes could exceed $800 billion a year. “The most heart-rending symbol of America’s failure in healthcare,” writes Nicholas Kristof in The New York Times, “is the avoidable amputations that result from poorly managed diabetes… A toe, foot or leg is cut off by a doctor about 150,000 times a year in America.” Continued here There’s no room-temperature superconductor yet, but the quest continues - the Guardian    This summer, a South Korean lab declared a world-changing breakthrough. Their claims didn't survive scrutiny, but physicists hold out hope for the holy grail of electric efficiency A "possible real solution to the energy crisis" that "could change everything". That's how recent headlines billed the mundane lumps of a dirty-looking material known as LK-99 reported by scientists in South Korea in July. Their findings were described in two papers (https://arxiv.org/abs/2307.12008 and https://arxiv.org/abs/2307.12037) posted to the arXiv preprint server - a website where researchers present work that has not yet been subjected to peer review. They said they had "for the first time in the world" made a superconductor that worked at room temperature and at everyday pressure. A superconductor is a material that can conduct an electric current without any resistance, meaning that no energy is lost through heat. Superconductors have been known about for more than 100 years, but previous ones have worked only at extremely low temperatures or when under very high pressures. LK-99 on the other hand, the South Korean team said, was superconductive just sitting there on a benchtop. If they had been right, the discovery would genuinely have merited the word "revolutionary". Continued here The key compounds responsible for sourdough's flavour - Chemistry World    10 key taste compounds and 11 aroma compounds are responsible for the unique flavour of sourdough bread. Researchers from the Technical University of Munich, Germany, who made the findings, say that this knowledge could help bakers to control the quality of their breads and make their products more consistent. The work was presented at the autumn meeting of the American Chemical Society (ACS) held in San Francisco, California and virtually. The research relied on sensomics, which applies chromatography, mass spectrometry and related methods to isolate the flavour-active compounds in food, determine their structures, and identify how they contribute to taste. The team developed a method to rapidly analyse the key tastants and odorants in one single liquid chromatography–mass spectrometry run. What is unique about sourdough breads is that they use a ‘starter’ – a self-sustaining fermentation of flour, water, wild yeasts and bacteria that produce lactic and acetic acids and cause the bread’s dough to rise. Continued here

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