Diabetes is one of the most serious public health risks today. The United Nations declared diabetes as a global threat in 2007 in order to highlight just how widespread and destructive diabetes had become.

Diabetes is one of the oldest known diseases, and was even mentioned in the ancient Egyptian, Indian, and Chinese texts. Ancient Egyptian texts defined diabetics as “… so thirsty that if they drank all the water of the Nile, their thirst would still not be quenched.” The ancient Indian and Chinese texts mention insects and flies swarming over the urine discharged by the diabetics.

Ancient scientists Al-Razi and Ibn Sina (Avicenna) made important findings about diabetes. Al-Razi linked diabetes with obesity and nutrition habits. Ibn Sina specified that no tissues or organs could survive diabetes, which additionally caused sexual dysfunctions and gangrenes.

There are two main problems that emerge in relation to diabetes:

• Type 1: Lack of adequate secretion of the insulin hormones from the pancreas
• Type 2: Non-functional and insulin-resistant tissues, regardless of adequate insulin secretion

These two types do not coexist in one patient. The first occurs mostly among children or young people. The second occurs mostly among the elderly who largely contract diabetes due to obesity. Diabetes can be detected by a surge of sugar in the blood and urine. If blood sugar exceeds a certain limit then sugar will appear in urine.

Diabetes reveals itself by a surge of sugar in the blood and the urine. It not only impairs the sugar balance of the body, but also disrupts the fat and protein metabolism. Cells fail to absorb sugar, fats, and amino acids, which in turn increases sugar, fat, and amino acid levels in the bloodstream. It can plainly be said that diabetes complications originate from an increase in fat levels, not sugar levels, in the blood. Additionally, diabetic disorders in fat metabolism cause the lethal appearance of acid levels in the blood (acidosis) and vascular stiffness (arteriosclerosis). Decrease in protein-synthesis ability among patients with long-term diabetes leads to depletion of tissues and multiple cellular dysfunctions. Consequently, diabetes originating from insulin deficiency disrupts the fat and protein metabolism along with the sugar metabolism.

The pancreatic gland is where insulin is released in our body. The surgical removal of this gland in experimental animals showed that fat levels in their bloodstreams increased faster than sugar levels. In diabetics, fat around the abdomen and hips oozes into the bloodstream, thus leading to an increase in neutral fat (triglyceride) and cholesterol levels in the blood along with an accumulation of fat in the liver.

If fats remain in the bloodstream after nutrition, then they begin to adhere to vein walls which can cause clogging and stiffness in blood vessels. That is why it is crucial to transfer fat from the bloodstream to fat storage around the abdomen and hips by means of sugar and insulin. The storage fat is called neutral oil, or triglyceride. A triglyceride molecule contains three units of oil and one unit of sugar. Therefore, almost 25% of the fat storage is sugar. Without sugar supply from bloodstream, as in the case of diabetes, the cells which by default store fat are unable to do so. Diabetes, as a serious disorder, even reverses this mechanism: fats start moving from the storage to the bloodstream, not from the bloodstream to the storage. This causes the surge of all fats including the triglycerides, cholesterol and phospholipids, and this is when the body becomes even more prone to disease.

Obesity or excessively fat-based (steatopygic) diet is one of the main causes of diabetes. People are already overweight before the disorder strikes. However, if they do not receive treatment after contracting diabetes, the diabetics start losing weight quickly and more than they should. This happens because relatively harmless fats in storage start to dissolve into the bloodstream.

The entity called metabolic acidosis, which can cause coma and death in diabetics, actually originates from the surge of fat products in the blood and the liver, not from the surge in blood sugar. In diabetics, when the cells cannot use sugar, they resort to obtaining their energy from fats. Consequently, stored fats start to dissolve and ooze into the bloodstream. Fats traveling to the liver through the bloodstream turn into acidic substances called ketone bodies (acetoacetic acid, beta hydroxy butyric acid, and acetone). These acidic substances pass from the liver to the bloodstream and are received by the cells to meet their energy needs. However, in diabetics, cells cannot convert these acidic fat products i.e. ketone bodies, into energy. Oxaloacetic acid from sugars is required for the energy production cycle called the Krebs cycle. In short, humans need sugar to burn fat. This is why it is normal for some people to feel the need to eat something sweet after a fatty meal, because they need sugar to dissolve the fats in their bloodstreams. Since the cells cannot draw sugar from the blood, they suffer from the deficiency of oxaloacetic acid to convert fats into energy. Fats and ketone bodies teem in the bloodstream and, since ketone bodies are acidic, they can cause acidity levels to surge to extremely high levels in the bloodstream which can result in a coma or even sudden death. The lethal substances here are not sugars but ketone bodies, or fat products.

The most crucial abnormality caused by diabetes is vascular stiffness (arteriosclerosis), which originates not from excess sugar but excess fat in the bloodstream. In diabetics, triglyceride, cholesterol, and phospholipid levels increase in the bloodstream due to the reasons described earlier. Fats in the bloodstream do not circulate freely; they are carried in micro-droplets called lipoprotein. The liver loads the fats onto lipoprotein “trucks” and sets them into the bloodstream to be used by the cells. However, due to insulin deficiency in diabetics, lipoproteins cannot empty their shipments of fat into fat storages. The most dangerous lipoproteins for vascular stiffness are classified as LDL (low-density lipoprotein) and HDL (high-density lipoprotein) types. HDLs are like empty trucks specially produced by the liver, which dispatches them into the bloodstream. While circulating in the bloodstream, these “trucks” collect the fat and cholesterol stuck on the vein walls like magnets and, after cleaning the inner vein walls, they return as loaded trucks back to the liver. Using the HDL “trucks,” the liver removes fat from the bloodstream. Physicians gauge the LDL and HDL levels while checking their patients for the risk of vascular stiffness. An increase or decrease in LDL rate is not good for patients, whereas high HDL rate is a positive sign.

Other causes of vascular stiffness include lack of exercise, sedentary life and work habits, smoking, alcohol consumption, obesity, overconsuming foods rich in animal fat, and high blood pressure. Vascular stiffness is one of the leading causes of cardiac dilatation (enlarged heart), cardiac insufficiency (heart failure), and heart attack. In addition to these complications, vascular stiffness may also lead to high blood pressure, cerebral hemorrhage, paralysis, kidney failure, and vascular occlusion in the brain or other organs. If not treated, almost all of these disorders result in death.

Diabetics should follow an effective treatment regime to keep their blood sugar level under control. Fasting is known to be beneficial for controlling blood sugar. If blood sugar is normal, the fats in the bloodstream will move to the storage and not damage the blood vessels. Among the elderly and the obese diabetics, any damage originating from high blood sugar does not surface immediately, and this may mislead patients. It is extremely crucial to check blood sugar in order not to fall into this error. Treatment should never be neglected. If blood sugar can be effectively reduced, it is not right to give up sugar completely in the diet. As mentioned earlier, humans need sugar for storing fats or converting fats (or ketones) into energy in the Krebs cycle.

In short, high blood fat is a more serious cause of diabetes than high blood sugar.

Life is in the center of existence, and food is in the center of life. All living things are in pursuit of their sustenance to continue their lives. Failing this pursuit means the end of it all. Yet, it is not only the lack or scarcity of food, but also its abuse that is a major cause for disorders. Consuming food without any criteria of lawfulness, or with no heed to virtues like contentedness or gratitude, but with greed and wastefulness, leads to many health problems – mental and physical – at both individual and societal levels. Among these problems are many notorious eating disorders such as obesity, anorexia, and bulimia nervosa. Illnesses that relate to overeating, such as obesity, are now beginning to be considered as food addictions, even as a type of substance abuse, in some medical literature [1].

One serious consequence of eating and food addictions is a clinical condition that is called “metabolic syndrome” (MetS). Characterized by multiple cardiovascular disease risk factors such as obesity and high blood pressure, this syndrome has been recognized as a crucial public health problem worldwide. Characteristics such as geography, race, age and gender are influential in the frequency of the disease, which spreads daily as a pandemic that affects approximately 20-30% of the global adult population [2]. Among US adults aged 18 years or older, the prevalence of metabolic syndrome rose by more than 35% from 1988–1994 to 2007–2012, increasing from 25.3% to 34.2% [3].

First described by Dr. Gerald Reaven, MD, in 1988, metabolic syndrome is also referred to as “insulin resistance syndrome,” “deadly quartet,” and “civilization syndrome” [4]. In 2001, the Adult Treatment Panel (NCEP-ATP III) defined metabolic syndrome in adults as the combination of central obesity (waist circumference >102 cm in men, >88 cm in women), hypertriglyceridemia (>150 mg/dl), low HDL (<40 mg/dl in men, <50 mg/dl in women), hypertension (blood pressure> 130-85 mm-Hg), and hyperglycemia (fasting blood sugar >110 mg/dl). In 2005, the International Diabetes Federation (IDF) published a global guideline describing different thresholds for different ethnic groups. According to this guideline, the diagnosis of metabolic syndrome should be based upon central obesity and high triglyceride, low HDL, high blood pressure, and high fasting glucose. The IDF also reported that the presence of at least two factors sufficed for diagnosing anyone as a patient of metabolic syndrome.

as one of the likely pathological findings in metabolic syndrome, central obesity is observed in one in three adults. Hypertension, another crucial factor, is generally acknowledged to be originating from insulin resistance in metabolic syndrome, but the actual features of its development mechanism still remains controversial. Global awareness about hypertension, its treatment, and how to control it is low, and there are significant differences in between people worldwide. A National Health Examination Survey (NHANES) spanning 2011-2014 revealed that 34% of US adults aged 20 years and older are hypertensive and NHANES 2013-2014 data showed that 15.9% of these hypertensive adults are unaware they are hypertensive [5].

Dyslipidemia, which increases as a result of central obesity and insulin resistance in patients with metabolic syndrome, is characterized by low HDL cholesterol and high triglycerides, the most crucial factors that increase the risk of cardiovascular disease. In one study done in 2008, the average total cholesterol levels for American men and women were found to be 197 mg/dl [6].

The presence of overt diabetes or impaired glucose tolerance (fasting blood sugar above 110 mg/dl) indicates the first step of the diagnostic criteria of the metabolic syndrome, and insulin resistance is not sought for further. People diagnosed with metabolic syndrome are 2.34 times more likely to contract diabetes [7]. A 2011 study conducted in America reported that roughly half of all adults have impaired glucose metabolism as a result of type 1 diabetes, type 2 diabetes, and prediabetes. Diabetes has been a prevalent global ailment similar to asthma, autoimmune diseases, and cancer [6].

Insulin resistance, which can be observed in metabolic syndrome, increases the risk of cardiovascular disease by 2.35 times, deaths by cardiovascular disease by 2.40 times, risk of myocardial infarction by 1.99 times, and stroke by 2.27 times, as independent of other risk factors. However, the presence of metabolic syndrome, not obesity, increases the risk of cardiovascular disease [7]. Another significant result is that women with metabolic syndrome have a higher risk of cardiovascular disease than men. Women are more likely to have central obesity than men, have a different cholesterol profile, and higher triglyceride levels that cause more coronary artery disease, while polycystic ovary syndrome, hormone support therapies, and pregnancy diabetes pose additional risk for women [8]. Fatty liver disease, cirrhosis, chronic kidney disease, polycystic ovary syndrome, gout, dementia, and decreased cognitive functions are more common in individuals with metabolic syndrome than the normal population [7].

Treatment of Metabolic Syndrome

Since metabolic syndrome is caused by environmental and genetic factors, and is appearing in people with increasing frequency, the best treatment approaches involve a well-regulated lifestyle, with the main objective being to prevent diabetes and cardiovascular diseases that cause fatal or disabling conditions. Weight loss that results from an appropriate nutrition and exercise program has a corrective effect on almost all disorders observed in metabolic syndrome.

In the treatment of metabolic syndrome, prevention of central obesity seems to be a priority solution. This can be achieved by a lifestyle planning that provides and maintains a 7-10% reduction in total body weight by limiting caloric intake and increasing physical activity. Even methods that increase weekly physical activity by 150-300 minutes and provide only a 5-7% reduction in body weight are considered sufficient to correct the metabolic syndrome. This has especially been reported to have a positive effect on lipid disorders, glucose intolerance, and hypertension, with a 58% reduction in the risk of diabetes with additional lifestyle changes [9].

Since a well-regulated diet is one of the focal points of life style change for people with metabolic syndrome, dietary models that are limited to saturated fats and cholesterol, rich in complex carbohydrates, based upon an abundant consumption of fruits and vegetables, and a restricted use of salt (for those with hypertension) are strongly recommended.

Even though the traditional Mediterranean diet is lauded as one of the vibrant treatment options in the prevention of coronary heart disease and metabolic syndrome, it is not sufficient to correct the metabolic syndrome unless the diet is in tandem with significant weight loss [10]. According to numerous studies, increasing the consumption of nutrients such as fish, vegetables, fruits, dried legumes, and unrefined grains that are rich in olive oil, omega-3 fatty acids, and antioxidants reduce the risk of coronary diseases and death. It goes without saying, that smoking and alcohol use may increase cardiovascular, metabolic and hepatic complications in patients with metabolic syndrome.

Patients with metabolic syndrome should have their blood lipids checked annually, and should be determined to keep low-density lipoprotein (LDL) cholesterol lower than 100 mg/dL, high density lipoprotein (HDL) cholesterol higher than 40 mg/dL, and triglyceride levels lower than 150 mg/dL. Diabetic patients should set their blood pressure target as lower than 130/80 mm-Hg. Changes in lifestyle such as regular exercise and a controlled diet are extremely vital. The use of low-dose aspirin to prevent complications in patients with coronary artery disease is also among treatment recommendations.

The basic sustenance that is provided to us in the form of fruits, animals, grains, and other bounties is such a precious, rich and full-fledged treasure, for which we should be grateful for. However, gluttony and wastefulness pave the way for thanklessness, disease, and even conflicts with the wisdom in the universe.

Almost all living beings are engaged in the pursuit of sustenance and revolve around this goal. We humans have been equipped with the ability to taste and appreciate all kinds of food, and can draw an appreciation for the Divine through these gifts. Just as everything revolves around sustenance, thankfulness has been placed in the center of sustenance. That is, gratitude should be at the center of all sustenance. Through gratitude, we live healthier physical, spiritual, and mental lives.

Notes

1. Meule A, Rezori V, Blechert J. Food addiction and bulimia nervosa. Eur Eat Disord Rev. 2014;22:331–337.
2. Grundy SM. Metabolic syndrome pandemic. Arterioscler Thromb Vasc Biol 2008; 28: 629-36.
3. Moore JX, Chaudhary N, Akinyemiju T. Metabolic Syndrome Prevalence by Race/Ethnicity and Sex in the United States, National Health and Nutrition Examination Survey, 1988–2012. Prev Chronic Dis 2017;14:160287
4. Alberti KG, Zimmet PZ. Definition, diagnosis and classification of diabetes mellitus and its complications. Part 1: diagnosis and classification of diabetes mellitus provisional report of a WHO consultation. Diabet Med 1998;15:539-53.
5. Alexander, Matthew R.; Eric H. Yang. “What is the prevalence of hypertension (high blood pressure) awareness of in the US?” https://emedicine.medscape.com/article/241381-overview#a2
6. Centers for Disease Control and Prevention. National Diabetes Fact Sheet: National Estimates and General Information on Diabetes and Prediabetes in the United States, 2011. Atlanta, GA, U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, 2011.
7. Balcı M.K, Metabolik Sendrom, Türkiye Klinikleri J Med Sci 2008;28:102-106.
8. Mottillo S, Filion KB, Genest J, Joseph L, Pilote L, Poirier P. The metabolic syndrome and cardiovascular risk a systematic review and meta-analysis. J Am Coll Cardiol 2010; 56: 1113-32
9. Knowler WC, Barrett-Connor E, Fowler SE, Hamman RF, Lachin JM, Walker EA, et al; Diabetes Prevention Program Research Group. Reduction in the incidence of type 2 diabetes with lifestyle intervention or metformin. N Engl J Med 2002; 346: 393-403
10. Carbonneau É1, Royer MM2, Richard C3, Couture P4, Desroches S5, Lemieux S6, Lamarche B7. Effects of the Mediterranean Diet before and after Weight Loss on Eating Behavioral Traits in Men with Metabolic Syndrome. Nutrients. 2017 Mar 19;9(3).

Research on hummingbirds (also known as nectar birds or Colibris), the smallest of the 9,800 bird species living today, has revealed remarkable facts. The world’s smallest birds are equipped with mind-blowing structures and functions that push all physiological and anatomical boundaries. The bee hummingbird (Mellisuga helenae), considered to be the smallest bird in the world, is only 1.96-inch-long and weighs 0.06 ounces.

There are around 330-340 species of hummingbird and they live only in North and South America and the nearby oceanic islands. With their colorful feathers, they are some of the most beautiful birds.

How the hummingbird flies

A hummingbird flaps its wings so fast that the motion cannot be seen by the human eye but only detected through special cameras. The wings move at an incredible speed in a seemingly complex pattern, drawing circles back and forth 50 to 80 times per second, depending on the species. Under the genus Colibri, the horned Sungem (Heliactin bilophus) species flaps its wings 90 times per second; the purple amethyst Colibri (Calliphlox amethystina) flaps its 80 times per second. This speed increases up to 200 per second during a short spike while escaping from an enemy. Moving back and forth, the wings oscillate in the form of the figure 8 in the air. While in most other birds the movement of the wings produces the power to lift up and down, Hummingbirds, like helicopters, can perform movements such as hanging in the air or standing steadily as well as flying backward or rising in a vertical direction.

Figure 8

Metabolic rate and energy consumption

Flying requires a lot of energy. The amount of energy spent is related to the bird’s body size and flapping speed. In this regard, given that a colibri flaps its wings 80 times per second, it takes a great deal of energy to maintain such a rapid movement. The colibri’s chest muscles were perfectly created for flapping quickly and take up 40% of the hummingbird’s total body mass. Therefore, a colibri consumes more energy than other birds; it’s basically a fighter jet.

In order to meet this high energy demand, the amount of nectar a colibri consumes every day has to be equal to their body weight. Living at such a high metabolic rate requires a fine adjustment of food consumptions with precise calculations.

Such a high food intake requires a high metabolism – and thus, the need for oxygen increases dramatically. When the need for oxygen increases, there can be two kinds of conditions. Those animals with very large lungs can intake a lot of air at once. And those with smaller lungs can produce the required oxygen by breathing many times a minute. Colibri or Nectar birds are the ones that can breathe the most in one minute. The lungs of the world’s smallest birds breathe 250 times per minute to transfer oxygen to their hearts weighing a mere 0.003 ounces and beating 1,200 times per minute.

Toronto University’s Kenneth C. Welch Jr. studied the metabolism of hummingbirds for more than 10 years. He discovered that there is a relationship between the size of hummingbirds, energy efficiency, and oxygen consumption, and that larger hummingbirds are more efficient energy users than smaller ones. A hummingbird can take 2.44 cubic inches of oxygen per 0.03 ounces an hour. When a small weight is added to the bird, this amount increases to 3.66 cubic inches, and their tissues use oxygen very efficiently.

Energy requirements

A hummingbird’s metabolism is the fastest among all vertebrates. It needs to eat almost constantly to get the energy it needs to produce fuel for its breathtaking metabolism, which functions like a power plant. It receives nectar from 2,000 flowers every day. If we humans could work at this bird’s energy levels, we’d have to eat about 1,300 sandwiches a day to produce energy, and our body temperature would rise to 725 °F! Also, our hearts would have to beat 1,260 times per minute. Although nectar from flowers is the main fuel source driving the bird’s metabolic engines, it also occasionally eats insects, for protein needs.

During any given 30-minute period, hummingbirds burn the sugar they had taken in an hour ago. If we apply this rapid intake of sugar and the metabolic cycle in human beings, we would have to drink a large bottle of soda and burn the sugar in it every minute.

Unlike us, hummingbirds use both glucose and fructose from nectar in their intestines, circulatory systems, and muscle cells. However, we can support our bodies at urgent needs with an intake rate of 30% of glucose. Half of the nectar that hummingbirds take is glucose and half is fructose. In this modern age, high fructose derived from corn in our diets has paved the way for metabolic diseases and obesity – that is, people cannot metabolize high fructose.

Scientists are trying to determine how hummingbirds can process fructose. It is known that there is a carrier molecule different from glucose in fructose. This carrier is very rare in human muscle cells, but it is found in abundance in hummingbird’s muscle fibers; so we believe the mystery of how they utilize fructose so fast is about to be solved.

Hummingbirds have been equipped with mechanisms to increase the rapid introduction of nutrients such as fructose and glucose – which are basically small sugar molecules – or amino acids into their metabolisms. Their hearts and blood vessels work at a high speed to carry the sugar into their tissues as well as to transfer a lot of blood. In addition, a large number of capillaries have been implemented close to the muscle cells so that the blood can reach each and every cell.

Wing design

While humanity has not yet invented a machine that can move in a figure-8 pattern 80 times per second, including forward and backward, the ultra-flexibility of a hummingbird’s unique wing strokes demonstrates the special creation of its bones, muscles, and joints. The colibri’s brain and nervous system, which control these muscles and joints by transmitting signals, require infinite knowledge and power. The flexibility of the shoulder joint in the movement of the wings, which allows them to bend to extreme positions not found in other birds, gives us an idea of the wing’s unique design and architecture. Although biomimetic engineers have spent millions of dollars applying this complex system to technology, they have so far failed in their attempts to produce a similar machine.

Cooling the feathers due to the friction of the muscles and the tremendous movement of the wings is a problem in itself. While man-made machines need advanced cooling systems, the hummingbird has been created with a such a built-in system.

Unique tongue structure

Biologists from the University of Connecticut have discovered that hummingbirds’ tongues have a very special design and work like micro pumps. Tongues about twice the length of their beaks allow them to reach deep into flowers. The nectar is then pumped into the body in less than 1/20^th of a second. This occurs thousands of times each day. Tai-Hsi Fan and Margaret A. Rubega, who for a long time examined how hummingbirds stick their tongues 15 or 20 times a second into the tubular part of a flower, said that they “could not clearly understand how they drink the nectar.” In their latest study, they showed that it was only possible for the birds to hold nectar through two channels in their tongues. It was once thought that the physical rule of the upward movement of liquids in capillary tubes, even without suction, worked in the hummingbird’s nectar intake; but when special video recordings of the movement of their tongues were examined, it became evident that the tongue first compressed the nectar in a series of movements, then sprung up very quickly and the nectar was suddenly sprayed into the channels.

It would seem that both the hummingbirds and the flowers they need for sustenance were created in perfect harmony.

Red hummingbirds migrate from Alaska to Mexico every year. They can fly 56 miles per hour. Prior to this journey, they feed for one or two weeks to fill their fuel tanks, forming a layer of fat equal to half their body weight. Since these activities cause a lot of heat loss on the body surfaces, they cannot provide enough energy to stay active for more than 12 hours at a time. To counter this, they fall into a deep sleep every night for 12 hours. The energy storage, flight endurance, long-distance migration, and returning with the young ones are each complicated factors that their coming together to make this journey possible cannot simply be explained by blind chance.

Of course, the smallest bird in the world would have the smallest egg size: a mere 0.5 x 0.3 inches, for a total weight of 0.007 ounces. Considering that this wonderful bird’s design is embedded into this egg, which is about the size of the nail of our little finger, it can be understood how perfect a creation it is.

A new Artificial Intelligence (AI) approach to translate brain waves into speech

Akbari et al. Towards reconstructing intelligible speech from the human auditory cortex. Scientific Reports January, 2019.

In a recent study, researchers demonstrated that brain signals from the human auditory cortex can be reconstructed into intelligible speech with a high rate of success. In the study, the brain signals from the auditory cortexes of five participants (suffering from epilepsy) were recorded while they were listening to stories and numbers being read. Researchers specifically chose epilepsy patients as they were already undergoing a clinical procedure involving the placement of electrodes into the temporal lobe of their brains. This procedure is called invasive electrocorticography. The researchers then spoke 10 numbers into the ears of the test subjects: zero to nine. Each number produced a unique response in the brain. The sound produced by the vocoder in response to those brain signals was analyzed and cleaned up by neural networks, a type of artificial intelligence that mimics the structure of neurons in the biological brain. Remarkably, the robotic translations were successfully understood by 75% of people enlisted to test the technology. These results suggest a hopeful future for the Brain-Computer Interface. In particular, this new technology has great potential at giving a voice to people who are paralyzed or severely injured. Despite the potential, the path for a practical device is still long. To go beyond simple numbers and access the thoughts that go with speaking, the researchers will have to probe a different part of the brain known as the Broca area. It is found in the frontal lobe and linked to speech production and language processing.

Milky Way is warped and twisted, not flat

Chen, et al. An intuitive 3D map of the Galactic warp’s precession traced by classical Cepheids. Nature Astronomy February, 2019.

Astronomers have been studying the Earth’s home galaxy, the Milky Way, for centuries in efforts to get a better understanding of its size, structure, and place in the universe. While modern instruments have provided invaluable details about our galaxy and others, a truly accurate model of our galaxy has been missing. Researchers have recently built, for the first time, an accurate 3D map of the Milky Way. We often think of spiral galaxies as a flat thin disk of stars that orbit around a central region, where billions of stars provide the massive gravitational force to hold everything together. However, a new study showed that the Milky Way’s gas disk is no longer confined to a thin plane, but is instead organized in an S-like, warped appearance. The researchers determined the Milky Way’s exact shape at high accuracy by measuring the distances to so-called Cepheid variable stars. Cepheids are young stars that can be up to 20 times as massive and 100,000 times as bright as our Sun. These high stellar masses live fast and die young, sometimes after only a few million years. They also show day-to month-long pulsations, which are observed as changes in their brightness. Combined with a Cepheid’s observed brightness, its pulsation period can be used to obtain highly reliable distances.  By using the data of 1,339 Cepheid stars as benchmarks, researchers were able to map out accurate distances between objects in the Milky Way. Interestingly, in the Milky Way’s outer regions, they found that the S-like stellar disk is warped in a progressively twisted spiral pattern. Researchers suggested that the Milky Way’s warped spiral pattern is most likely caused as a result of rotational forcing or “torques” by the massive inner disk. The further stars are from the center of the galaxy, the weaker their gravitational pull is. This new morphology is expected to provide a crucial updated map of our galaxy’s stellar motions and the origins of the Milky Way’s galaxy.

Smart fabric self-cools or self-insulates depending on conditions

Zhang et al. Dynamic gating of infrared radiation in a textile. Science, February 2019

Decades of innovation in fabrics have yielded high-tech materials that react to hot and cold conditions, allowing them to keep marathon runners cool or alpine hikers warm. However, there was never a material that could change the insulating properties of fabric in response to the environment. A recently developed fabric is the first to automatically warm wearers up or cool them down as needed. Infrared radiation is the primary way the body releases heat and is the focus of this new technology. When the condition is warm or moist, like when a body sweats, the fabric allows the infrared radiations to pass through. Conversely, in cool and dry conditions, the fabric traps the surrounding heat that escapes. The fibers are made of two different synthetic materials coated in carbon nanotubes – one absorbs water, and the other repels it. When the material gets hot and wet during sweating, the strands twist and warp. This distortion brings the strands of yarn closer together, which opens the pores in the fabric to allow heat to escape. When a wearer is too cool, this mechanism is blocked, trapping heat close to the skin. The reaction takes place almost instantly. The garment cools people down before they realize that they are getting hot. Athletes perhaps will be the first people to wear clothes made from the material, but it could be useful for infants, people with disabilities, and the elderly. Researchers say it could be in production within months as the base material is easily available and the carbon coating can be effortlessly added during the standard dying process.

After the discovery of using steel to reinforce concrete, reinforced concrete buildings became extremely popular and presented a significant solution to the housing needs of urban populations.

The composition of concrete

Concrete is a structural material formed via blending sand, gravel, cement, and water. The specifications and ratios of the materials present in the mix directly determine the quality of the concrete. Generally, this ratio is 31 sand, 46 gravel, 15 cement, and 8 water. These ratios may vary depending on the construction needs.

The mixture of sand and gravel is described as an aggregate. Usually, aggregates up to 7 mm are called sand, and aggregates between 7-70 mm are called gravel. The most important role of the aggregate as a fill material is to reduce the volumetric changes of the concrete. The dough composed of water and cement displays great changes in volume. The introduction of sand and gravel into the cement helps to lessen these changes and also saves resources, since it is cheaper than cement. In order to obtain a concrete of good quality and applicable texture, the sand and gravel grains should be as round as possible and have similar diameters to each other.

Cement is produced from grinding a mixture of clay stones and limestone (CaCO3) that are cured at high temperatures. Cement is very important; when combined with water, it helps concrete to quickly solidify. The time the mix takes to solidify is called the setting time, and it is usually between an hour and an hour and a half, depending on environmental conditions. This time is shorter on warmer days and longer on colder days. Concrete begins to gain endurance (hardening) as it solidifies. It takes 28 days for the concrete to reach an endurance of 60-90 , and a much longer time to reach 100, depending on conditions. The cement amount in a cubic meter of concrete is called the dosage. One common and incorrect perception is that concrete endurance changes with the dosage. However in a mixture of a well adjusted sand and gravel ratio, concrete endurance depends on the water-cement ratio.

The water that can be used in the concrete mixture should be drinkable water that does not contain acids and salts. It is important that the water has a pH value higher than 7 and is free of carbonic acid, manganese compounds, ammonium salts, free chlorine, mineral oils, and industrial waste. Therefore, it should not be forgotten that sea water must not be used in the concrete mixture because of the salt it contains.

The properties of steel

Iron alloys that can be processed mechanically – either through pressing or rolling – are called steel. Iron is the most abundant metal in the Earth’s crust, making up nearly 4.5 of it. The most important element that specifies the property of steel is carbon. The role of carbon in steel’s structure is to harden the iron alloy and prevent the shifting of iron atoms. By adjusting the amount of carbon in the alloy, steel’s hardness, ductility, and endurance can be changed. Both the endurance and hardness of steel increases as the amount of carbon is enriched. However, this application increases steel’s fragility, reducing some of its features, such as ductility. Therefore, a 5 carbon level in the raw iron obtained through the melting of iron ore is decreased to 0.1 0.2, enabling steel to be processed. Iron alloys (steel) composed of elements such as carbon, silicon, manganese, chromium, copper, nickel and molybdenum are utilized in building structures.

The conformity of concrete and steel as reinforced concrete

Reinforced concrete materials are used in the construction of buildings, bridges, dams, and tunnels. The use of reinforced concrete became common at the end of the nineteenth century. For the best final product, the concrete and steel should be well integrated, and both should be of high quality.

Concrete and steel are two substances with very different characteristics. However, an inseparable coupling forms by balancing one’s disadvantages with the other’s advantages. Concrete is a material of high pressure endurance. And even though steel also has high pressure endurance, it still faces the risk of bending. The tensile strength of concrete is weak, but it is high in steel. Concrete is fire resistant; steel is vulnerable. Concrete is durable against external impacts, whereas steel is vulnerable, with a high risk of corrosion. Concrete has a brittle, breakable structure; steel, however, has a higher level of ductility. Even though concrete and steel generally behave the opposite of each other, they compensate for each other when they are together. For example, the tendency of steel to bend disappears after it is surrounded with concrete; concrete also increases steel’s resistance to fire and corrosion. Furthermore, with the steel’s presence inside it, the tensile strength of concrete is enhanced.

The first of the three characteristic features of reinforced concrete buildings is the compensation of all tensile forces via steel rods; the second one is the integration of concrete and steel into each other like the adherence of flesh and bone; and finally, concrete and steel have the same thermal expansion coefficients. The thermal expansion coefficient is the value that determines the amount a material will expand or retract when impacted by heat. The thermal expansion coefficients of substances on Earth vary greatly. For instance, aluminum has a coefficient of 2,2×10-5 L/0C, copper of 1,7×10-5 L/0C, gold of 1,4×10-5 L/0C and glass of 0,85×10-5 L/0C (L= Length). It is harder for materials of different thermal expansion coefficients to have conforming movements. The most important reason for the harmonious union of concrete and steel is that their thermal coefficient values are almost the same (1,2×10-5 L/0C). If this was not the case, because of the temperature differences of inside and outside environments, the concrete and steel that make up the reinforced concrete would expand at different speeds, resulting in cracks and fractures of the load bearing elements of the building (columns, beams, flooring).

Though concrete and steel have vastly different properties, their thermal expansion coefficient values are the same and this causes them to move together during temperature changes. A similar system is put to use during the creation of cartilage, bone, and connective tissues in our body. The fibers of the connective tissue resemble the iron and steel, the cells are similar to gravel, and the intercellular matrix resembles the cement. The difference is that this system is renewed dynamically, and is flexible and strong.

Brittlestars form a large group of sea animals that are similar to starfish. There are more than 2,000 species of brittlestars. However, this article will focus on two of them, Ophiocoma pumila (Figure 1a) and Ophiocoma wendtii (Figure 1b). In spite of their similar appearance, these two kinds of brittlestars have one main difference. While O. pumila is insensitive to light, O. wendtii is highly light sensitive. For example, the latter has different colors at day and night, as shown in Figure 1b, left and right respectively. More interestingly, O. wendtii can sense shadows of predators and quickly move into dark areas such as a cave or underneath a rock.

To understand the mechanisms behind the difference in light sensitivities of these two species, Joanna Aizenberg and her colleagues investigated1 the microstructure of both brittlestars’ outer skeletons with an electron microscope and came up with a striking result: The top surface of O. wendtii’s skeleton has very well ordered lens-like hemi spherical elements (Figure 1f). The cross section image of one of those hemispheres actually looks like a compound lens made up from two hemispheres with different diameters (Figure 1g). On the other hand, O. pumila’s skeleton had a typical stereom (sponge-like calcite) structure (Figure 1e). These images strongly suggest that the lenses in O. wendtii’s skeleton are responsible for the relatively high light sensitivity. However, understanding how that really happens require further investigation.

It is well-known that spherical lenses suffer from a problem called “spherical aberration,” which means that the light rays that are closer to the optical axis are focused at a different point than the ones that are away from the axis. A quick solution to this problem is to use two lenses, whose diameters have a certain ratio, back to back; this helps to correct the aberration originating from the first one with the second one. Interestingly, when Aizenberg et. al. calculated1 the optimum compound lens configuration for O. wendtii’s skeleton, which has the minimum aberration, their result matched the original lens structure perfectly (the orange outline in Figure 1e). They were also able to locate the focal point of these lenses (d = 4-7 um* below the lens) with the same method. Their further electron microscopy studies showed optically sensitive nerve bundles exactly at that location. All these results clearly show that O. wendtii’s skeleton has the perfect geometry to collect and focus light to improve its light sensitivity. However, there is one big question about these lenses: their material.

Calcite, a kind of calcium carbonate (CaCO3), is a common ingredient of the shell or the skeleton of marine organisms. Interestingly, the birefringence property of calcite makes it very unfavorable as a lens material. In a birefringent material the speed of the light depends on the direction it travels with respect to the crystallographic axes of the material. As a result, if one looks through it, they will observe a doubly refracted image (Figure 2). Being the most famous example of birefringent crystals, calcite’s refractive index is 1.64 parallel to one crystallographic axis and 1.49 in the perpendicular direction. Therefore a regular calcite lens cannot focus light on a single spot, unless it is oriented along a special crystallographic axis (c-axis to be specific), which would be along the diagonal of the prism in Figure 2.

At this point we are not surprised to learn that the optical axis of the O. wendtii’s lenses, and the c-axis of the calcite crystal that they are made of, indeed overlap. We are not surprised because we already had a strong feeling that these lenses should work. However, it is quite surprising that these little creatures can grow single crystals of calcite with a specific crystallographic orientation. As Kenneth Towe states in the context of a similar study, “This precise orientation of crystals is the big mystery of biomineralization. Organisms know how to do it; we do not yet know how they know.”3

Biomineralization, the controlled deposit of inorganic minerals by living organisms, is a very active research field attracting many scientists from various disciplines, including biology, physics, chemistry, and material science. In general, controlling crystal structures at small length scales is a very challenging task. Scientists spend millions of dollars to build state-of-the-art facilities for single crystal materials synthesis. They work in clean rooms, under an ultra high vacuum and at extremely high temperatures. On the other hand, from brittlestars to large whales, almost all living creatures have biominerals, such as bones and shells, manufactured in chemically dirty environments and at decent temperatures. Organisms are apparently equipped more efficiently than our laboratories are.

A. Ali Eren has a Ph.D. in Physics and lives in the USA. He studies physical chemistry of biological processes.

References

*1 um (micron) is one thousandth of a millimeter. Human hair is approximately 100 micron thick.

1. Aizenberg, Joanna, et al. “Calcitic microlenses as part of the photoreceptor system in brittlestars.” Nature 412.6849 (2001): 819-822.
2. ttp://jademellor.com/blog/2013/6/21/rainbow-rhombus, accessed 4/20/2014
3. Towe, Kenneth M. “Sea urchins as crystallographers.” Science 311.5767 (2006): 1554-1555.

Among tropical fruits, bananas are probably the most popular, and with good reason. They are delicious and nutritious, and can be consumed by everyone, from babies to seniors.

The banana plant belongs to the Musa genus. The varieties preferred for cultivation are two hybrid species, Musa accuminata and Musa balbisiana. These types are mostly produced in Southeast Asia, Africa, and South and North America.

There are many varieties of banana. Short Cavendish, mid-sized Grand Nines, and longer Chiquita are some of those. The main harvesting occurs in September and October, but bananas can be produced year round in greenhouses.

Bananas are not reproduced by seeds. They reproduce through tissue culture – pieces of tubers or underground shoots. Underground perennial tubers spread horizontally and grow roots. Once the leaves and sheaths inside the annual aerial pseudostem reach a certain number, a flower bud is developed. The flower stalk, rising among the leaf bundles that are in the center of the pseudostem, carries the purple colored flowers that will become fruit.

When these flowers bloom, sounds can be heard. These sounds occur during the tearing of stem when the flowers force away from the crust to form the banana clusters; this is also known as inflorescence. While the buds are quickly developing, the purple leaves open and flowers become visible. Once the flower inflorescence emerges completely, it bends towards the ground. Fruits then form. Since the banana is a parthenocarpic plant, its fruit is generated without pollination from female flowers, like seedless grapes. The approximate time required for flowers to give fruit and become ripe is three months (1).    

Bananas are rich in nutrients. There is 1.1 gr. of protein, only 0.2 gr. of fat, 22 gr. of carbohydrates (fructose, glucose, sucrose and starch, cellulose, pectin), along with minerals like potassium, calcium, iron, phosphate, copper, zinc, and magnesium in 100 grams of a banana. It also contains fruit acids, along with vitamins A, B1, B2, B6, B9, C, D, E and P vitamins. Before bananas ripen, when they are still green, they contain approximately 1% sugar and 20% starch. As they ripen, the sugar content rises to 20% and the starch level drops to 1%.  

Bananas are harvested green and unripe and are matured in a closed environment. Unripe bananas can be stored for up to 15 days at 5-10 degree Celsius and 80-90% relative humidity. Maturation is enabled via ethylene gas, in storage rooms or during shipment. The shell becomes completely yellow, with brown spots, when the banana ripens. These spots indicate the sufficient conversion of starches into sugars. It is recommended to consume the ripe fruit as soon as possible.

In the past, the transportation of mature fruits to remote regions was a major problem, but this is not the case today. It is because methylcyclopropene (MCP) is used to delay the ripening of the fruit. When MCP is used, it binds to ethylene receptors, and slows down maturation (2). The proper storage temperature is 13-15 degrees (Celsius), so they get darker in the fridge faster. Therefore, it is advised to store them in a suitable place in a paper bag (3).

Even though they are usually eaten raw, as a fruit, some banana types are consumed after cooking. They can also be utilized as chips, baby food, puree, flour, or juice. In some places, banana flowers are used in salads and as decoration. Furthermore, bananas are employed in facial and skin care products. The leaves and stalks of the banana plant may also be used in the construction of roofs, and the fibers can be used as ropes, upholsteries, or even hats.  

According to the statistics of the Food and Agriculture Organization of the United Nations (FAO), the annual production was 55-60 million tons in 1995, whereas it is 90-100 million tons today. 25% of the production occurs in India, and the majority of the rest takes place in the Philippines, China, Brazil, and Ecuador. Even though they are grown in various parts of the world and traded widely, bananas are mostly imported by developed countries.

Benefits of the banana

Bananas can help prevent many diseases or provide complementary aid to different therapies. When a banana is blended with milk, it can serve as an ideal starter food for babies, and can also reduce wear and tear on the body, delaying aging.

Bananas have been shown to help after stomach or intestinal bleeding, and in patients with ulcers or various laryngeal problems. They can help prevent acid reflux. The sodium and potassium contained in bananas are effective for restoring heart beat rhythms and the body’s osmotic balance. Since bananas are rich in iron, they’re beneficial for anemia. Due to a high amount of serotonin, bananas can actually make people happier, improving our decision making and concentration. Because they can actually make us less depressed, bananas are a recommended snack (5).

Bananas help support the development of children’s skeletal structures, and can ease the pain of menstrual cramps. Aside from being an energy source, bananas help the nervous system function properly, maintaining the acid-base balance of bodily fluids and strengthening the immune system. Because of high magnesium and potassium, they help us sleep better – thus making a banana the perfect midnight snack!

Carbohydrates can cause instant blood sugar spikes, but they are also the most important energy source of the brain, central nervous system, and muscles. When blood sugar rises, it is stored as sugar or fat with the help of insulin secreted by the pancreas. This can cause obesity, or even diabetes, if a person ingests too many carbohydrates. Therefore, one must consume high sugar foods like bananas at the right time, and in the right amount.

Beta-carotene, one of the precursors of vitamin A, happens to be abundant in bananas. Beta-carotene helps with the neutralization of free radicals, supports the immune system, prevents cardio-vascular disease, and is protective against cancer. It’s more beneficial when taken together with vitamin E and C, which are also found in bananas.

The good news keeps coming! Due to a high amount of fiber, bananas are great for dieting and can also prevent colon and bowel cancers. Bananas can also help to regulate bowel functions.

Genetically modified banana plants are also employed for the synthesis of vaccine proteins used against Hepatitis, rabies, dysentery, cholera and other intestinal infections (7).

As you can see, the banana has been imbued with an extraordinary amount of positive properties. It’s not difficult to look at bananas as an amazing blessing bestowed upon humanity.

A sugar is a monosaccharide if it is made up of a single sugar molecule; it is disaccharide if it is built by two sugar molecules; and a polysaccharide if it is composed with multiple sugar molecules.

Sugars that we ingest are broken, in the digestive system, into monosaccharides of glucose, fructose, and galactose. Almost all of the absorbed monosaccharides are first converted into glucose in the liver. This conversion is a very important task of the liver: 80% of the sugars passing into the blood are glucose. As a result, very limited amounts of fructose and galactose are present in the blood. Therefore, when blood sugar is mentioned, normally glucose is taken into consideration and the fructose and galactose levels in the blood are ignored. Glucose, which is also called grape sugar, is most abundantly found in grapes, while fructose is called fruit sugar, as it is plentiful in fruits, and galactose is named milk sugar after its dense presence in milk. The most important characteristic of fructose is that it is sweeter compared to other simple sugars.

Insulin is secreted from the pancreas in order to lower elevated blood glucose levels after digestion. Insulin functions in the transport of glucose from the blood into cells to provide necessary energy, therefore reducing blood sugar levels; furthermore, it also plays a role in the storage of excess glucose as glycogen, which is found primarily in the liver. Once glycogen storage limits are reached in the liver and muscles, glucose is then stored as fat. Fat tissue acts as sustenance during long fasting periods.

Differences between fructose, glucose, and galactose

Glucose and galactose are absorbed actively, depending on salt. They cannot be absorbed without salt while passing through the intestines. Salt is necessary for the absorption of glucose which is present in the starches of potatoes and other foods. Thus, when potato is consumed with salt, the transport of glucose into the blood is facilitated.

However, salt is not necessary in the case of fructose absorption. The intestinal absorption of fructose contained in fruit is delayed by fruit fibers, since these fibers prevent or balance the transport of fructose into the bloodstream. However, when fructose is ingested as a fruit juice, it is absorbed and joins the bloodstream much faster because of the lower fiber content.

A person feels full after a meal when neurons in the satiety center of the hypothalamus are stimulated by elevated blood glucose. Then, hunger center neurons are repressed, eliminating the feeling of hunger. Therefore, a person reduces their food intake during a meal as their blood glucose levels increase. Increased levels of amino acids and fatty acids in the blood also suppress hunger and stimulate fullness after meal. However, one important point is that fructose does not stimulate fullness in the brain. Therefore, if the blood fructose levels are elevated instead of glucose, a person cannot generate a sensation of fullness sensation. As a result, a person desires to intake more food during consumption of fructose. It is only possible for fructose to generate fullness after it has been converted into glucose by liver.

How to consume fruits?

We should prefer direct consumption of fruits instead of drinking natural or industrial fruit juices because of the high fructose content of fruits. The Prophet Muhammad, peace be upon him, consumed fruits before meals, the wisdom of which we learn only today. Fruits should be consumed at least an hour before or two hours after a meal, for sufficient time should be given for the fructose of an ingested fruit to be absorbed by the intestines and converted to glucose by the liver. Such practices will result in a reduced appetite and food intake. If fruit is consumed after a meal, a delay occurs in the conversion of fructose into glucose since the liver will be occupied by other biochemical processes, along with a full storage of nutrients; this will increase blood fructose levels and fail to reduce appetite. Fatty liver occurs as a consequence of high fat content of the blood. Arteriosclerosis and cirrhosis of the liver may be seen in people with a habit of excessive post-meal fruit consumption.

In a research carried out on laboratory animals, it was found that glucose induces fullness in the hypothalamus and suppresses food intake, whereas fructose was found to repress this effect of glucose, stimulating food intake.¹ Insulin reduces the harms of accumulating sugar in the blood by increasing lipid synthesis. Insulin also takes place in leptin secretion from adipose (fatty) tissue. Leptin is important in the prevention of obesity; therefore, insulin helps in weight loss, too. The leptin hormone causes reduced food intake by stimulating nerve cells in certain parts of the hypothalamus.² Fructose does not cause any leptin secretion because it does not stimulate an insulin release; therefore, it is not effective in generating a sense of fullness.

Ghrelin is a hormone secreted into blood by stomach cells during hunger. This hormone, which produces stomach acids, is enacted through the hypothalamus. It induces hunger, and therefore increases appetite. Insulin secretion increases along with the blood glucose levels during satiety. This eventually causes the increase of the leptin hormone, which also leads to a decrease in ghrelin secretion. As a result, fructose gets absorbed more than glucose in the intestines. Elevated fructose in the blood leads to insufficient or reduced insulin secretion. In this case, a person continues eating.

Fructose and diseases

Free circulation of lipids in the blood damages arteries and veins. For this reason, lipids are transported in “molecular vehicles” that are called as high, low, and very low density lipoproteins (HDL, LDL and VLDL). Neutral lipids (triglycerides) that are present on VLDL (very low density) vehicles are broken down with an enzyme. These lipids are then unloaded from the vehicles by cellular uptake and stored as fats. This transfer of lipids into adipose (fatty) tissue is enhanced via the insulin hormone. In the case of fructose intake, without its insulin secretion effect, lipids accumulate in the blood and liver and eventually prepare ground for liver damage and arteriosclerosis.As the result of a fructose based diet in laboratory animals, it was discovered that lipid production shifted from adipose tissue into the liver, therefore elevating the risk of high blood and liver fat levels.

There are two reasons for this shift. The first one is that fructose acts on the fat producing enzymes of the liver whereas it does not act likewise in adipose tissue.

Secondly, fructose plays an inhibitory role in the conversion of glucose into lipids in adipose tissue. Also, fructose consumption in humans has been linked to elevated blood fat levels.

Overconsumption of fructose causes increased liver fat synthesis. Phosphofructokinase is the limiting enzyme regarding the breakdown of glucose in the liver. This enzyme is regulated by citrates and ATP produced by glucose catabolism and the Krebs cycle, limiting glucose breakdown. However, there is no such limitation in fructose breakdown. Through fructose catabolism, glucose, glycogen, pyruvate, lactate, glycerol and the acyl part of acylglycerol are synthesized. This synthesis can not be limited. As a result of this excessive output and high amounts of triglycerides, VLDL is produced.³ It has been found that persons who consume two or more boxes of fructose sweetened beverages every day carry a 35% higher risk of heart disease.⁴

This isn’t the only disease associated with fructose. In some studies on laboratory animals, it has been reported that a high fructose diet is associated with hypertension.⁵ A lot of research exists suggesting that excessive fructose consumption leads to insulin resistance in both the liver and peripheral tissues, which can often cause diabetes.⁶ In a recent study, it was claimed that excessive fructose intake poses risks for renal diseases leading to glomerular hypertension, renal damage, and inflammation and damage to renal tubules and tissues.⁷

In a study conducted on 21,483 Americans who were older than two years, daily consumption of 37 gr. of fructose (8% of total calorie need) was found to be elevated to 54.7 grams (10.2% of total calorie need) gradually between the years of 1988-1994, mostly consumed by younger people. Increased use of fructose syrup was linked to obesity during the last 35 years.⁸ Furthermore, in a study carried on 1,749 male and female children and teenagers, a positive relation was found between body mass index (BMI) and excessive consumption of carbonated beverages containing high fructose concentrations.⁹ There many studies that support this report.¹⁰ Excessive fructose consumption is known to cause “metabolic syndrome” in which many diseases like obesity, arteriosclerosis, and diabetes emerge together.

Are fruit juices harmful?

Fructose syrup is being used at increasing rates in the food industry. According to the annual report of US Food and Drug Administration (FDA) for the year 2000, fructose syrups are sugar solutions containing approximately more than 50 % fructose. It is often synthesized by a conversion of corn starch into glucose by glucose isomerase.¹¹ There is also a third syrup type containing 90% fructose, however this has limited uses.

The sweetness of fructose syrup is similar to that of table sugar. It prevents the dehydration of food with its hydrophilic character. It is mostly used in aromatic foods, especially carbonated beverages and fruit juices. It prevents the proliferation of microbes with its high osmotic pressure property and makes food more resistant against them. Syrups containing 42 to 55% of fructose are used in baked goods, cereal products, dairy products, processed foods, both carbonated and regular beverages, ice creams, and frozen desserts. High fructose syrups are used in foods to decrease water activity and prevent spoilage.

Fructose syrups have a very low ash level due to application of intense purification processes during production and product color is water-white. Therefore colors of fructose used industrial foods are white as well. Fructose syrups have a lower viscosity and density compared to glucose syrups and therefore it is runny like water and not as sticky.

How to consume sugars after a meal?

Especially after a fatty meal, our body seeks sugar. The reason behind this is the requirement of sugar for the storage of lipids into fat tissue. However, this sugar should absolutely be glucose instead of fructose. Therefore, some amount of sugar can be consumed to facilitate the removal of lipids from blood after meals. This is recommended to lower blood lipid levels. However, this should not be done with fruits but with natural sugars like grape molasses. A baklava or a dessert made with industrial sugars (fructose) will not be beneficial but harmful.

In conclusion, the consumption of corn-derived fructose syrup is gradually increasing in recent years. Fructose syrup is used both in various carbonated or regular soft beverages, and in desserts. The reason for our fructose syrup preference is that it helps preserve foods longer and it leads to food addiction because it enhances appetite due to its strong sweetness. Fructose syrup is synthesized by the conversion of natural glucose in corn into fructose by isomerase enzymes. In this sense, today’s increased consumption of fructose is altering the existing sugar balance of natural food items. Overconsumption of fructose can pave the way to obesity, metabolic syndrome, arteriosclerosis, diabetes, hypertension, and arteriosclerotic heart and kidney diseases.

Arifagaoglu is a professor of medicine in Ankara, Turkey.

References

1. Wolfgang MJ, Cha SH, Sidhaye A. et al. Regulation of hypothalamic malonyl-CoA by central glucose and leptin. Proc Natl Acad Sci USA. 2007; 104: 19285-19290.
2. Guyton AC, Hall JE. “Dietary Balances; Regulation of Feeding; Obesity and Starvation; Vitemans and Minerals.” Textbook of Medical Physiology, Saunders, 2010, 843.
3. Rutledge A, Adeli K. Fructose and the metabolic syndrome: pathophysiology and molecular mechanisms. Nutr Rev. 2007; 65: 13–23.
4. Fung TT, Malik V, Rexrode KM, Manson JE, Willett WC, Hu FB. Sweetened beverage consumption and risk of coronary heart disease in women. Am J Clin Nutr. 2009;89:1037–42.
5. Barone BB, Wang NY, Bacher AC, Stewart KJ. Decreased exercise blood pressure in older adults after exercise training: contributions of increased fitness and decreased fatness. Br J Sports Med. 2009;43:52–6.
6. Blakely SR, Hallfrisch J, Reiser S, Prather ES. Long-term effects of moderate fructose feeding on glucose tolerance parameters in rats. J Nutr. 1981;111:307–314.
7. Johnson RJ, Sanchez-Lozada LG, Nakagawa T. The effect of fructose on renal biology and disease. J Am Soc Nephrol. 2010; 21(12): 2036-9.
8. Bray G. Fructose: should we worry? Int J Obes 2008;32: S127-131.
9. Forshee RA, Storey ML. Total beverage consumption and beverage choices among children and adolescents. Int J Food Sci Nutr. 2003; 54: 297–307.
10. Forshee RA, Anderson PA, Storey ML. The role of beverage consumption, physical activity, sedentary behavior, and demographics on body mass index of adolescents. Int J Food Sci Nutr. 2004; 55: 463-478.
11. Melanson KJ, Angelopoulos TJ, Nguyen V, Zukley L, Lowndes J, Rippe JM. High-fructose corn syrup, energy intake, and appetite regulation. Am J Clin Nutr. 2008; 88(6):1738S-1744S.

Brown and red algae are salt water organisms. These plants grow on rocky shores or in oceans with a rocky bottom. In quiet areas free of excessive waves they can live for up to 15 years. These can be utilized for the special polysaccharides in their bodies. That’s why they are commercially significant. For example, alginic acid and alginates obtained from brown algae can be used in many fields, from the food industry to the medical field, from cosmetics to paper and textiles. An algae species (Macrocystis Pyrifera) that can be found both in North and South America, New Zealand, Australia, and off the African coast is the primary source for the world’s production of alginic acid and alginate. In 2009, 26500 tons of alginate was produced, primarily by the countries of Scotland, Norway, China, and the USA.

Alginic acid is a macro molecule synthesized from mannuronic and gluronic acid molecules. Because of its hydrophilic property, the Na and K salts of alginic acid are used in providing homogeneity to frozen food during defrosting, preventing food decay related to instant temperature spikes, increasing viscosity, preparing jelly like deserts, and stabilizing fruit juices and ice cream. For similar reasons, Alginates are utilized in paper quality enhancement, and the advanced application of ink in glues and in pressed textile products, where they improve the flow of dye. Alginates are also used in cosmetic products, in production of waterproof or fireproof textiles, and in some synthetic dyes because they improve viscosity..

One of the most important uses of alginates is in the medical field. Many people suffer from stomach burn and acid reflux disease. In these treating these symptoms, the percentage of a prescribed medicine containing alginic acid content is 100 %, because in the case of acid reflux, alginic acid contains a preventive property, and antacids. This antacid neutralizes stomach acid. Alginic acid, however, reacts with saliva and Na Bicarbonate ion to produce foam in the upper stomach. In the case of a reflux, this foam barrier prevents the escape of acidic stomach content into esophagus.

According to a study conducted in England in 2010 about obesity treatments, alginic acid added natural fiber and was found to reduce lipid intake 75% in the intestines.

The absorption and removal of drugs in the stomach and intestines plays an important role in ensuring drugs act as intended. For instance a blood clog in a pulmonary vein can be transported to the lungs and may have fatal consequences (a pulmonary emboli). In order to prevent that, low molecular weight, heparin containing, drugs are used. The polymeric alginate beads in these drugs have been found to improve drug efficiency up to 80-90 %. In this kind of controlled release of drugs and enzymes, the use of polymeric alginate additives provides high efficiency.

A new kind of antimicrobial textile that does not stick to wounds is made from the silver coated fibers of an Alginate-carboxymethyl cellulose mixture. This fabric not only provides protection against infections but also, with its non-stick property, prevents traumas; and its high hydrophillic feature allows open wounds to heal faster.

Everything in the universe is beautiful, either directly, by itself, or indirectly, by its consequences. Algae, which many of us dislike, is in fact a great work of art as it is a source of food, a decoration of the seas, and is used to cure various diseases.

Life is indeed full of contrasts and surprises.

Something that is no more a surprise in our lives but still as scary as it was first discovered is cancer – the disease-whose-name-must-not-be-mentioned, as in the case of Voldemort in the Harry Potter series. “The long illness” or “the bad disease” are some of the other euphemisms for cancer which almost all nations have developed as none of us are really willing to sully our conversations with possible implications that it may bring into our imaginations. For almost every one of us knows someone who has been suffering from it, or we have already lost him or her because of it.

Ali Fethi Toprak in this issue takes matters further with his analogy of cancer as anarchy. What the cancer disease does in our body is, in a sense, no different than what anarchy causes in the society. Just as “anarchy cuts and throws away norms and laws that organize social life, one by one, thus destroying the order and leading to mischief and rebellion, cancer breaks genetic rules that organizes cell proliferation and eliminates pathways that suppress tumor formation. Thus, it eradicates the order and triggers chaos and malignancy. Again, cancer works against the life of the body without considering the rights of other cells,” writes Kocabas in his “Cancer: Cellular Anarchy” article in this issue. He also notes that genetically engineered T cells offer us a medical hope for healing from cancer, and that patients should never give up on prayers and always keep spirits high, which is ultimately the greatest strength in fighting against it.

Overcoming troubles or diseases, or at least standing up honorably in the face of their danger, is perhaps bound with attaining “immortality,” as described in this issue’s lead article. “Souls of immortality” Gülen writes, “never fall into despair… Neither the darkness of menacing nights, nor the multiplicity of accumulated problems can discourage them. Even if they were faced with Noah’s flood, they would walk away from it without a drop touching their feet.” This portrayal is indeed a very high peak to climb, but aren’t we mankind perfectly equipped potentially for this challenge?

Indeed, we as human beings are well equipped and have much to offer the world, both intellectually and technologically, when compared to the past. However despite having the upper hand in the fields of science and technology, our environment is still struggling and suffering due to our negligence. Every year, 14 billion pounds of garbage are dumped into our oceans and as a result, 1 million seabirds and 100,000 sea mammals are being killed. Erhan Yenilmez gives insight into the current state of affairs and how we can work together to protect our environment.