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08 July 2011

How to spot bullshit

(Image: Nick Ballon for <i>New Scientist</i>)

A field guide to bullshit

(Image: Nick Ballon for New Scientist)

How do people defend their beliefs in bizarre conspiracy theories or the power of crystals? Philosopher Stephen Law has tips for spotting their strategies

You describe your new book, Believing Bullshit, as a guide to avoid getting sucked into "intellectual black holes". What are they?
Intellectual black holes are belief systems that draw people in and hold them captive so they become willing slaves of claptrap. Belief in homeopathy, psychic powers, alien abductions - these are examples of intellectual black holes. As you approach them, you need to be on your guard because if you get sucked in, it can be extremely difficult to think your way clear again.

But isn't one person's claptrap another's truth?
There's a belief system about water to which we all sign up: it freezes at 0 °C and boils at 100 °C. We are powerfully wedded to this but that doesn't make it an intellectual black hole. That's because these beliefs are genuinely reasonable. Beliefs at the core of intellectual black holes, however, aren't reasonable. They merely appear so to those trapped inside.

You identify some strategies people use to defend black hole beliefs. Tell me about one of them - "playing the mystery card"?
This involves appealing to mystery to get out of intellectual hot water when someone is, say, propounding paranormal beliefs. They might say something like: "Ah, but this is beyond the ability of science and reason to decide. You, Mr Clever Dick Scientist, are guilty of scientism, of assuming science can answer every question." This is often followed by that quote from Shakespeare's Hamlet: "There are more things in heaven and earth, Horatio, than are dreamt of in your philosophy". When you hear that, alarm bells should go off.

But even scientists admit that they can't explain everything.
There probably are questions that science cannot answer. But what some people do to protect their beliefs is to draw a veil across reality and say, "you scientists can go up to the veil and apply your empirical methods this far, but no further". Behind the veil they will put angels, aliens, psychic powers, God, ghosts and so on. Then they insist that there are special people who can see - if only dimly - through this veil. But the fact is that many of the claims made about things behind this veil have empirically observable consequences and that makes them scientifically testable.

How can science test these mysteries?
Psychologist Christopher French at Goldsmiths, University of London, ran an experiment into the effects of crystals to explore claims that holding "real" crystals from a New Age shop while meditating has a powerful effect on the psyche, more so than just holding "fake" ones. But French found no difference in participants using real and fake crystals. This was good evidence that the effect people report is down to the power of suggestion, not the crystals.
Of course, this study provoked comments such as: "Not being able to prove the existence of something does not disprove its existence. Much is yet to be discovered." This is just a smokescreen. But because the mantra "it's-beyond-the-ability-of-science-to-establish..." gets repeated so often, it is effective at lulling people back to sleep - even if they have been stung into entertaining a doubt for a moment or two.

Do you think mystery has a place in science?
Some things may be beyond our understanding, and sometimes it's reasonable to appeal to mystery. If you have excellent evidence that water boils at 100 °C, but on one occasion it appeared it didn't, it's reasonable to attribute that to some mysterious, unknown factor. It's also reasonable, when we have a theory that works but we don't know how it works, to say that this is currently a mystery. But the more we rely on mystery to get us out of intellectual trouble, or the more we use it as a carpet under which to sweep inconvenient facts, the more vulnerable we are to deceit, by others and by ourselves.

In your book you also talk about the "going nuclear" tactic. What is this?
When someone is cornered in an argument, they may decide to get sceptical about reason. They might say: "Ah, but reason is just another faith position." I call this "going nuclear" because it lays waste to every position. It brings every belief - that milk can make you fly or that George Bush was Elvis Presley in disguise - down to the same level so they all appear equally "reasonable" or "unreasonable". Of course, you can be sure that the moment this person has left the room, they will continue to use reason to support their case if they can, and will even trust their life to reason: trusting that the brakes on their car will work or that a particular drug is going to cure them.

Isn't there a grain of truth in this approach?
There is a classic philosophical puzzle about how to justify reason: to do so, it seems you have to use reason. So the justification is circular - a bit like trusting a second-hand car salesman because he says he's trustworthy. But the person who "goes nuclear" isn't genuinely sceptical about reason. They are just raising a philosophical problem as a smokescreen, to give them time to leave with their head held high, saying: "So my belief is as reasonable as yours." That's intellectually dishonest.

You say we should also be aware of the "but it fits" strategy. Why?
Any theory, no matter how ludicrous, can be squared with the evidence, given enough ingenuity. Every last anomaly can be explained away. There is a popular myth about science that if you can make your theory consistent with the evidence, then that shows it is confirmed by that evidence - as confirmed as any other theory. Lots of dodgy belief systems exploit this myth. Young Earth creationism - the view that the whole universe is less than 10,000 years old - is a good example. Given enough shoehorning and reinterpretation, you can make whatever turns up "fit" what the Bible says.

What about when people claim that they "just know" something is right?
Suppose I look out the window and say: "Hey, there's Ted." You say: "It can't be Ted because he's on holiday." I reply: "Look, I just know it's Ted." Here it might be reasonable for you to take my word for it.
But "I just know" also gets used when I present someone with good evidence that there are, say, no auras, angels or flying saucers, and they respond: "Look, I just know there are." In such cases, claiming to "just know" is usually very unreasonable indeed.

What else should we watch out for?
You should be suspicious when people pile up anecdotes in favour of their pet theory, or when they practise the art of pseudo-profundity - uttering seemingly profound statements which are in fact trite or nonsensical. They often mix in references to scientific theory to sound authoritative.

Why does it matter if we believe absurd things?
It can cause no great harm. But the dangers are obvious when people join extreme cults or use alternative medicines to treat serious diseases. I am particularly concerned by psychological manipulation. For charlatans, the difficulty with using reason to persuade is that it's a double-edged sword: your opponent may show you are the one who is mistaken. That's a risk many so-called "educators" aren't prepared to take. If you try using reason to persuade adults the Earth's core is made of cheese, you will struggle. But take a group of kids, apply isolation, control, repetition, emotional manipulation - the tools of brainwashing - and there's a good chance many will eventually accept what you say.

Profile

Stephen Law is senior lecturer in philosophy at Heythrop College, University of London, and editor of the Royal Institute of Philosophy journal, Think. His latest book is Believing Bullshit: How not to get sucked into an intellectual black hole

How to deep-fry foods without overcooking them

Chris Young, co-author of Modernist Cuisine: The Art and Science of Cooking, headed The Fat Duck Experimental Kitchen for five years.

Clothe your food 

For delicate foods that aren’t too large, there is another approach to deep-frying in a single step without overcooking: clothe them with a wet batter. As the water in the batter steadily boils, it will keep the effective cooking temperature beneath the surface cooler. Depending on the batter used, this can be a slight cooling effect (thin tempura-like batters) or it can be substantial (thick beer-batters).

If greater protection of a delicate food is necessary, but a thin crust is still desired, then a good strategy is to foam the batter slightly. As the foam dries and hardens, it further insulates the food from the intense heat of the frying oil. Foaming a batter can be as simple as incorporating a carbonated beverage into it. For greater insulation and a crisper crust, include a leavener into the recipe. Baking powder does an excellent job of aeration; when heated, the acids and alkaline ingredients it contains react to fill the batter with bubbles of carbon dioxide. Finally, for a more direct approach, you can go high-tech with a whipping siphon. This approach has the advantage that the batter is foamed to order and thus can be held throughout a service without losing its bubbles.

Another useful trick is to replace some of the water in a batter with alcohol. Neutral spirits like vodka work well and can replace as much as 40 percent of the water in a typical batter recipe. Although the alcohol will destabilize a foamy batter, it also effectively dries out the batter so that it cooks quickly. And because alcohol boils at a lower temperature than water, it has a stronger cooling effect. This means that the food inside the batter is exposed to a lower effective cooking temperature and the batter itself becomes dry and crisp sooner. Thus, alcohol-imbued batters are particularly useful for the most delicate foods, such as fish, that are easily overcooked in a deep fryer.

Sometimes a delicate, crisp coating isn’t ideal, and a hefty, crunchy coating is more suitable. Breading is the solution. It involves taking solid particles, such as bread crumbs, panko, even flaked or puffed cereals, and affixing them to the food using a binder like eggs, dissolved gelatin, or other modernist hydrocolloids. As with batters, breading insulates the food it clothes, but because breading recipes tend to be fairly dry, they provide much less of a cooling effect. Thus, we usually use breading for the texture it imparts. Breading can also become sturdy enough to form a crunchy shell that holds its shape, even as delicate centers become molten and soft. The cromesqui, or croquette, is a particularly excellent example of this technique in action.

A crispy batter or crunchy breading is the hallmark of great deep-frying. But when poorly executed, deep-fried foods clothed with a crust become unpleasantly greasy. The surprising fact, however, is that greasiness is mostly the result of what a chef does after the food has been fried. 
 

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For the complete article on deep-frying, including a discussion of the most important ingredient in deep-frying (oil), please click here.

What makes deep-fried food greasy, and when?

From Food Arts,
Chris Young, co-author of Modernist Cuisine: The Art and Science of Cooking, headed The Fat Duck Experimental Kitchen for five years.

We may think of deep-fried food as being submerged in oil, but that is not exactly true. If the frying oil is in peak condition, the food will directly contact the oil for no more than half the frying time. The rest of the time, the streaming bubbles shove the oil aside. Because of this, and contrary to conventional wisdom, very little oil is absorbed into food while it’s being deep-fried. Oil is trapped and absorbed by the surface after the food is removed from the fryer and begins to cool. Indeed, this is why blotting excess oil off the surface of the food immediately after it’s removed from the deep fryer helps to make the food a lot less greasy.

Researchers have shown that the cracks, fissures, and holes created at the surface of deep-frying food create capillary forces that wick oil once the food begins to cool. While frying, escaping steam mostly keeps oil out of these nooks and crannies, but when the crust cools, this steam condenses, which creates a slight vacuum that helps to draw the oil in.

This turns out to be the reason that lower frying temperatures produce such a greasy crust. Deep-frying a crusty food in oil at 340°F, rather than 360°F or hotter, can increase the oil absorption by 40 percent. Cooler frying oil is more viscous and sticky and, thus, doesn’t easily drain from the food. Hence, it’s always best to deep-fry at the highest practical temperature because this tends to produce a thin, delicate crust that’s less greasy. But be reasonable with the oil temperature. It’s wasted effort if the food gets scorched and burned.

A coating of oil isn’t necessarily bad, and the goal shouldn’t be to get rid of all the oil on the surface. Deep-fried food simply wouldn’t be deep-fried without some of the flavorful oil coating the surface. The oil provides a lot of the flavor, texture, and mouthfeel of deep-fried food. Interestingly, these effects are entirely superficial. When we chew food, the surface is the first thing that our tongue, cheeks, and palate sense. The first bite leaves them coated with warm, aromatic oil that is mixed into the food as we keep chewing. So the goal of deep-frying should be to leave food anointed with just the right amount of oil, neither too little nor too much.

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For more on the science of deep-frying, please click here.

Why we should not fear Reason



It is not reason, but unreason, that shuts things down.

The Fear of Reason

In defense of rational argument.


“I just want to point out,” declared the student at the far end of the seminar table, “that when Maimonides offers a proof of God’s existence, he is not saying that he has really proved it. What he’s saying is: This works for me, and if it works for you, great.” I was teaching a graduate seminar on The Guide of the Perplexed at a fine American university, and I was pleased to see my students warming to my insistence that the old masterpiece is still alive, and one of the most formidable obstacles ever erected against a thoughtless existence. We returned repeatedly to the question of what medievals can teach moderns about the indispensability of a worldview, and about the proper methods for justifying one. But the young man’s comment about the subjectivism of Maimonides’s proof—anyway the least interesting part of the book--startled me. It was so American and so wrong. After explaining why it was not just historically correct, but also philosophically respectable, to conclude from the text that its author really could have believed that a proof was possible, I proposed that we quit the twelfth century and put a little pressure on the talismanic words “and if it works for you, great.” I began a discussion of the shortcomings of pragmatism, which allowed me to launch into a withering—and of course intellectually devastating—analysis of the ideas of Richard Rorty and their poisonous impact upon thinking in America. My students offered surprisingly little resistance; but then they had signed up for a winter of rationalism and religion--this countercultural band was not ashamed of its interest in the idea of truth. Yet the Rortyan shrug was still there in the young man’s comment, and so I asked him for his opinion about reason. He said that it frightened him and discouraged him. The problem with reason, he explained, was that it claimed to settle matters once and for all, and that this was arrogant, and that it left him with nothing more to say. Rationalism made him feel excluded and late. I replied that he had it backward. It is not reason, but unreason, that shuts things down. You cannot argue against an emotion, but you can argue against an argument. That is why we were still contending with Maimonides, and why he was still contending with Aristotle. A reasoned discussion is always open and a reasoned intervention is always timely. Unreason is more arrogant, more impatient, more cruel, than reason. Since reason is general, it is inclusive. Reason, I said, is strict but fragile, forever hounded, forever distracted, the minority cause, provisional, fair, curious, fallible, public—not tyrannical but heroic, in its lonely insurrection against the happy and popular hegemony of passions and interests. I told my students about Maimonides’s life, the persecution, the tragedy, the depression, the paranoia, so that they would see the creatureliness of the rationalist, and honor his confidence in the mind as a human triumph. Reason is even poignant.

06 July 2011

What is the first thing that's learned in ballet but the last thing that's mastered?

From Ballet to the People


We start with plié at the barre not just because it underpins all movement in ballet, but because it happens to be one of the most efficient ways to warm up the entire body. It is not a movement isolated to the legs – even without any accompanying arm movement, it requires engagement of the hips, back and core muscles.

To plié correctly, the bending and stretching of the knees have to be continuous and smooth, both in demi-plié (half knee bend) and grand plié(full knee bend). Think of an elevator which never stops: the moment it gets to the bottom it starts its ascent, and the moment it reaches the top floor it starts to drop again (to the terror of the passengers trapped within.) Should you pause in the middle of executing a plié, the muscles around the ankles, knees and hips have to grip in order to hold the position, which is inherently unstable because all these joints are flexed. So you are not truly warming up the muscles but stressing them inappropriately at the beginning of class.

For the rest of the article, please click here.

Stain Removal and Abrasivity of Various Commercial Toothpastes

Please click on the image to see the chart and the explanations.



For more RDA values (Relative Dentin Abrasion), please see the list below.

The lower the number, the less enamel/dentin gets worn away.

100 - maximum limit for everyday toothpaste

250 - ADA recommended maximum limit

04 ADA reference toothbrush and plain water
07 plain baking soda
08 Arm & Hammer Tooth Powder
30 Elmex Sensitive Plus
35 Arm & Hammer Dental Care
42 Arm & Hammer Advance White Baking Soda Peroxide
44 Squigle Enamel Saver
48 Arm & Hammer Dental Care Sensitive
49 Arm & Hammer Peroxicare Tartar Control
49 Tom's of Maine Sensitive (given as 40's)
52 Arm & Hammer Peroxicare Regular
53 Rembrandt Original ("RDA")
54 Arm & Hammer Dental Care PM Bold Mint
57 Tom's of Maine Children's, Wintermint (given as mid-50's)
62 Supersmile
63 Rembrandt Mint ("Hefferren RDA")
68 Colgate Regular
70 Colgate Total
70 Arm & Hammer Advance White Sensitive
70 Colgate 2-in-1 Fresh Mint (given as 50-70)
79 Sensodyne
80 AIM
80 Close-Up
83 Colgate Sensitive Maximum Strength
91 Aquafresh Sensitive
93 Tom's of Maine Regular (given as high 80's low 90's)
94 Rembrandt Plus
94 Plus White
95 Crest Regular (possibly 99)
101 Natural White
103 Mentadent
103 Arm & Hammer Sensation
104 Sensodyne Extra Whitening
106 Colgate Platinum
106 Arm & Hammer Advance White Paste
107 Crest Sensitivity Protection
110 Colgate Herbal
110 Amway Glister (given as upper bound)
113 Aquafresh Whitening
117 Arm & Hammer Advance White Gel
117 Arm & Hammer Sensation Tartar Control
120 Close-Up with Baking Soda (canadian)
124 Colgate Whitening
130 Crest Extra Whitening
133 Ultra brite
144 Crest MultiCare Whitening
145 Ultra brite Advanced Whitening Formula
150 Pepsodent (given as upper bound)
165 Colgate Tartar Control (given as 155-165)
168 Arm & Hammer Dental Care PM Fresh Mint
175 Colgate Luminous (given as 150-200)
200 Colgate 2-in-1 Tartar Control/Whitening or Icy Blast/Whitening (given as 190-200)
200 FDA recommended limit
250 ADA recommended limit