Powdered oxygen cylinder for COVID
WhatsApp is on fire these days. Another forward popped up a couple of days ago, which was a Tamil message. I have added a translation along with the message: - BST HEALTH உடலில் ஆக்சிஜன் அளவு 98 - 100 க்குள் இருக்க வேண்டும் என்று சொல்லுகிறார்கள்; 43 க்கு கீழ் ஆக்சிஜன் சென்றுவிட்டால், ஆக்சிஜன் சிலிண்டர் தேவை; ORAC-Oxygen Radical Absorption Capacity என்று ஒரு கணக்கீடு உள்ளது; இதன்படி இந்த அளவுகோலில் ஆக்சிஜன் அதிகம் உள்ள பொருட்களை அவ்வப்போது நாம் சாப்பிட வேண்டும்.
COVID has become deadlier
It saddens me that we all fall prey to sensational WhatsApp forwards. And the fact that people I love and respect send this—and may take offence at my fact-checking the claims—worsens the feeling. This evening, I saw the following message in two of the groups that I am member of: From CMC Vellore Doctors' Group The virus is back, this time with more energy, tactics and camouflage. We don’t cough
Can Governments Control Prices
Elections are going on for five of our State Assemblies: Tamilnadu, Kerala, Assam, West Bengal and Puducherry (पुदुच्चेरि, not पुडुचेर्रि). I have not followed the elections in West Bengal, Assam or Puducherry, but have been watching the progress in Tamilnadu and Kerala. And this post is about Tamilnadu. One of the claims that one of the contesting parties is making is about the price rise. They say that the prices have shot up, and that their party—if it comes to power—would work to regulate the prices.
The Organic Utopia (Part V)
So far, in this series, we have addressed most of the claims and merits of both the methods of agriculture. We even addressed the polarisation: organic vs conventional. But how do we proceed keeping sustainability in mind? And in simple terms, if we had to, how do we pick one over the other? This is the fifth of the five-part series on organic food. To jump to any topic on the subject, use the list below:
The Organic Utopia (Part IV)
Previously, in this series, we addressed the merits of organic farming (and looked at how much merit they carry in reality). But there also are some scientific methods that help with storing, preserving and serving food to the end consumer. We look at those in this piece. This is the fourth of the five-part series on organic food. To jump to any topic on the subject, use the list below:
The Organic Utopia (Part III)
So far in this series, we have seen why one chooses to buy organic, and reviewed some of the claims that the proponents of organic food make. But this picture is incomplete without perhaps the most important aspect of the practice, from a broader point of view. This is the third of the five-part series on organic food. To jump to any topic on the subject, use the list below:
The Organic Utopia (Part II)
Previously in this series, we looked at the basics of how food works, and what we look for in food. We get an overview of the claims that organic proponents make. In this piece, we look at three of the claims in more depth, and test their validity based on the evidence we have. This is the second of the five-part series on organic food. To jump to any topic on the subject, use the list below:
The Organic Utopia (Part I)
Over the last decade or so, we have seen the buzz about organic food amplify. Hundreds of stores have sprung up in our urban neighbourhoods, which tout the traditionally grown food that is more nutritious, apart from being safer than the “conventional” food. But is organic food more nutritious, tastier and safer than conventionally grown food? As usual, the answer is not binary. A friend of mine texted one evening about the craze about organic food.
Food and Sustainability
About five years ago, we had a little “discussion” at work, in which I basically got trolled for being a vegetarian. I was so angry that I wrote down a post on why I am a vegetarian and why everyone else was wrong in thinking what they were thinking. A day later, I changed the post to a much milder one, because: I felt that the original post may have come across as too strong, seeming a bit too aggressive, bordering on angry.
Dodging phishing attacks
I have worked with Microsoft Exchange for over five years. Handling emails scams like phishing was part of the job. If the term sounds like Greek or Latin to you, no worries. I will explain everything tech in non-tech terms. Those that invented and developed email as a mode of communication, did it keeping in mind the “nice ones”—those who knew not to listen in on others, who respected people’s privacy, and were, in general, civilised.