The Art of Healing
We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!