I've used your "everything is chemicals" line so often that I became a paid subscriber as I thought you deserved a 'royalty' for it. The most recent time was pointing out that a "chemical-free" cooking spray in actuality contained (9Z)-Octadec-9-enoic acid, (9Z,12Z,15Z)-Octadeca-9,12,15-trienoic acid, and 1-Oleoyl-2-palmitoyl-phosphatidylcholine. I also pointed out that regardless of how scary that may sound, it was only the chemical names for canola oil and lecithin.
I have been brainstorming similar ideas and would be glad to collaborate if you feel it would be useful. I think we need video though, to really get through to people. Feel free to message us at League of Science Superfriends on Facebook.
I have a strong science background so understand these concepts already, but not all of them well enough to explain clearly to others without that background. So things like this help.
I am a non-scientist (in the “soft science” of psychology) who is passionately dedicated to becoming science-literate and helping others do so. Your columns are invaluable. I share sound bites on social media, knowing that many people are feeling so overwhelmed that they can only take in bits of information. But I do receive many grateful responses from people who are confused by all the conflicting information that floods our world. Thanks for helping me do this!
As an Organic Chemist it's always been a struggle to shake off the "chemicals are bad" vibe. Chemistry is everywhere. Chemicals are everything. It's differentiating between the good and the harmful, not just recoiling any time you hear an IUPAC nomenclature. I look forward to reading the Fundamental Elements. Thank you for doing this Dr. Love.
There are superb illustrations describing the immune system in "Immune" by Philipp Dettmer. Some of the graphics are shown on the Amazon site (if one "Googles" the book). Perhaps you can get permission to use some of the illustrations.
I teach bio 100. It’s amazing how misinformed students are. I really do try to use the “everything is chemicals” line a lot, and as SteveInSoCal does, I name the oils. I use a lot of your work Andrea, and your graphs, shoehorning them in where they fit. Thanks for this new section.
I applaud your efforts—it makes me a bit sad that we don’t see this curiosity that I felt when I was younger — but maybe we can get back to that someday!
I'm wondering why ImmunoLogic does not furnish readers with information about endocannabinoid system research. (web search - ImmunoLogic endocannabinoid system)
One of the articles that comes up says, "We are truly at the dawn of an age of discovery of the ECS and the development of new medicines that may help alleviate some of the cruelest diseases that people (and animals) suffer from. I am incredibly excited to see what discoveries await us as we continue to untangle the mysteries of the ECS." (web search - Grinspoon Endocannabinoid system)
Speaking of new medicines, a 'GLP-1 receptor agonist endocannabinoid system' web search brings up an AI (artificial intelligence) Overview that says, "GLP-1 receptor agonists
Mimic the hormone glucagon-like peptide 1 (GLP-1) to improve glycemia and body weight. GLP-1R agonists work by stimulating insulin release and reducing glucagon release." Probing further, an 'arachidonic acid intake glucagon release web search brings up an AI Overview that says. "According to research, increased arachidonic acid intake can lead to a stimulation of glucagon release, primarily through the metabolism of arachidonic acid into specific metabolites called EETs (epoxy-eicosatrienoic acids), which directly activate pancreatic alpha cells responsible for glucagon secretion; with different EET isomers potentially having varying effects on glucagon release depending on their specific structure."
Excerpt from a 1996 artcle: "Excessive signaling of arachidonic acid (AA) metabolites has been associated with various chronic degenerative or autoimmune diseases, and intervention with the metabolism of AA is widely employed therapeutically in these afflictions. In essence, AA is the most biologically active unsaturated fatty acid in higher animals. Its concentration in membranes and its magnitude of effects depend on its amount, or that of its precursors and analogues, in the diet. The tendency of the field of nutrition to ignore the role of dietary AA will optimistically be reversed in the future." The article also said, "The underlying rationale for this symposium is that dietary AA is perhaps the single most important nutritional determinant in regulating AA levels in Americans. This may ultimately account in part for the striking differences in chronic diseases between strict vegetarians and the bulk of the omnivorous population." (web search - Biological Effects of Arachidonic Acid: Introduction)
Typcally, all over the World, humans currently consume far more arachidonic acid than they did 50 years ago due to the practice of feeding oilseeds to livestock. In a 2023 article, Purdue University researchers noted that “Poultry meats, in particular chicken, have high rates of consumption globally. Poultry is the most consumed type of meat in the United States (US), with chicken being the most common type of poultry consumed. The amounts of chicken and total poultry consumed in the US have more than tripled over the last six decades… Limited evidence from randomized controlled trials indicates the consumption of lean unprocessed chicken as a primary dietary protein source has either beneficial or neutral effects on body weight and body composition and risk factors for CVD and T2DM. Apparently, zero randomized controlled feeding trials have specifically assessed the effects of consuming processed chicken/poultry on these health outcomes.” (web search - poultry consumption and human cardiometabolic health)
Norwegian animal science researchers consider high arachidonic acid intake unhealthy for in 2010 they wrote, "Chicken meat with reduced concentration of arachidonic acid (AA) and reduced ratio between omega-6 and omega-3 fatty acids has potential health benefits because a reduction in AA intake dampens prostanoid signaling, and the proportion between omega-6 and omega-3 fatty acids is too high in our diet." (web search - Anna Haug Individual Variation)
In another paper the Norwegians noted that "Eicosanoids are major players in the pathogenesis of several common diseases, with either overproduction or imbalance (e.g. between thromboxanes and prostacyclins) often leading to worsening of disease symptoms...Even though the underlying biochemical mechanisms have been thoroughly studied for more than 30 years, neither the agricultural sector nor medical practitioners have shown much interest in making practical use of the abundant high-quality research data now available." (web search - Anna Haug animal products)
In light of the above narratives, it seems reasonable to conclude that reducing arachidonic acid intake will likely improve insulin sensitivity in people at risk for metabolic syndrome.
I've used your "everything is chemicals" line so often that I became a paid subscriber as I thought you deserved a 'royalty' for it. The most recent time was pointing out that a "chemical-free" cooking spray in actuality contained (9Z)-Octadec-9-enoic acid, (9Z,12Z,15Z)-Octadeca-9,12,15-trienoic acid, and 1-Oleoyl-2-palmitoyl-phosphatidylcholine. I also pointed out that regardless of how scary that may sound, it was only the chemical names for canola oil and lecithin.
I appreciate the support — it’s a royalty-free phrase forever 🙃 and I LOVE that you’re using this concept in the real world. Thanks for being here.
Sorely needed, Doctor. Thank you for taking this on.
I have been brainstorming similar ideas and would be glad to collaborate if you feel it would be useful. I think we need video though, to really get through to people. Feel free to message us at League of Science Superfriends on Facebook.
I have a strong science background so understand these concepts already, but not all of them well enough to explain clearly to others without that background. So things like this help.
Thanks for the feedback Kate—I like to think we are all learning new things every day.
I am a non-scientist (in the “soft science” of psychology) who is passionately dedicated to becoming science-literate and helping others do so. Your columns are invaluable. I share sound bites on social media, knowing that many people are feeling so overwhelmed that they can only take in bits of information. But I do receive many grateful responses from people who are confused by all the conflicting information that floods our world. Thanks for helping me do this!
Thank you SO much, Martha, I always appreciate feedback about what people find useful!
As an Organic Chemist it's always been a struggle to shake off the "chemicals are bad" vibe. Chemistry is everywhere. Chemicals are everything. It's differentiating between the good and the harmful, not just recoiling any time you hear an IUPAC nomenclature. I look forward to reading the Fundamental Elements. Thank you for doing this Dr. Love.
Thank you!! Don’t even get me started on organic as a term in chemistry versus organic in consumer products 🙃
Don’t get me started either…
There are superb illustrations describing the immune system in "Immune" by Philipp Dettmer. Some of the graphics are shown on the Amazon site (if one "Googles" the book). Perhaps you can get permission to use some of the illustrations.
I teach bio 100. It’s amazing how misinformed students are. I really do try to use the “everything is chemicals” line a lot, and as SteveInSoCal does, I name the oils. I use a lot of your work Andrea, and your graphs, shoehorning them in where they fit. Thanks for this new section.
I applaud your efforts—it makes me a bit sad that we don’t see this curiosity that I felt when I was younger — but maybe we can get back to that someday!
That’s the thing i work on the most. Curiosity. I don’t care how much biology they “learn”. Finding a sense of wonder in the world is the goal.
I'm wondering why ImmunoLogic does not furnish readers with information about endocannabinoid system research. (web search - ImmunoLogic endocannabinoid system)
One of the articles that comes up says, "We are truly at the dawn of an age of discovery of the ECS and the development of new medicines that may help alleviate some of the cruelest diseases that people (and animals) suffer from. I am incredibly excited to see what discoveries await us as we continue to untangle the mysteries of the ECS." (web search - Grinspoon Endocannabinoid system)
Speaking of new medicines, a 'GLP-1 receptor agonist endocannabinoid system' web search brings up an AI (artificial intelligence) Overview that says, "GLP-1 receptor agonists
Mimic the hormone glucagon-like peptide 1 (GLP-1) to improve glycemia and body weight. GLP-1R agonists work by stimulating insulin release and reducing glucagon release." Probing further, an 'arachidonic acid intake glucagon release web search brings up an AI Overview that says. "According to research, increased arachidonic acid intake can lead to a stimulation of glucagon release, primarily through the metabolism of arachidonic acid into specific metabolites called EETs (epoxy-eicosatrienoic acids), which directly activate pancreatic alpha cells responsible for glucagon secretion; with different EET isomers potentially having varying effects on glucagon release depending on their specific structure."
Excerpt from a 1996 artcle: "Excessive signaling of arachidonic acid (AA) metabolites has been associated with various chronic degenerative or autoimmune diseases, and intervention with the metabolism of AA is widely employed therapeutically in these afflictions. In essence, AA is the most biologically active unsaturated fatty acid in higher animals. Its concentration in membranes and its magnitude of effects depend on its amount, or that of its precursors and analogues, in the diet. The tendency of the field of nutrition to ignore the role of dietary AA will optimistically be reversed in the future." The article also said, "The underlying rationale for this symposium is that dietary AA is perhaps the single most important nutritional determinant in regulating AA levels in Americans. This may ultimately account in part for the striking differences in chronic diseases between strict vegetarians and the bulk of the omnivorous population." (web search - Biological Effects of Arachidonic Acid: Introduction)
Typcally, all over the World, humans currently consume far more arachidonic acid than they did 50 years ago due to the practice of feeding oilseeds to livestock. In a 2023 article, Purdue University researchers noted that “Poultry meats, in particular chicken, have high rates of consumption globally. Poultry is the most consumed type of meat in the United States (US), with chicken being the most common type of poultry consumed. The amounts of chicken and total poultry consumed in the US have more than tripled over the last six decades… Limited evidence from randomized controlled trials indicates the consumption of lean unprocessed chicken as a primary dietary protein source has either beneficial or neutral effects on body weight and body composition and risk factors for CVD and T2DM. Apparently, zero randomized controlled feeding trials have specifically assessed the effects of consuming processed chicken/poultry on these health outcomes.” (web search - poultry consumption and human cardiometabolic health)
Norwegian animal science researchers consider high arachidonic acid intake unhealthy for in 2010 they wrote, "Chicken meat with reduced concentration of arachidonic acid (AA) and reduced ratio between omega-6 and omega-3 fatty acids has potential health benefits because a reduction in AA intake dampens prostanoid signaling, and the proportion between omega-6 and omega-3 fatty acids is too high in our diet." (web search - Anna Haug Individual Variation)
In another paper the Norwegians noted that "Eicosanoids are major players in the pathogenesis of several common diseases, with either overproduction or imbalance (e.g. between thromboxanes and prostacyclins) often leading to worsening of disease symptoms...Even though the underlying biochemical mechanisms have been thoroughly studied for more than 30 years, neither the agricultural sector nor medical practitioners have shown much interest in making practical use of the abundant high-quality research data now available." (web search - Anna Haug animal products)
In light of the above narratives, it seems reasonable to conclude that reducing arachidonic acid intake will likely improve insulin sensitivity in people at risk for metabolic syndrome.
Blocked
Yes, PLEASE!!!