Feedback presents the latest updates in science and technology from new scientists, highlighting recent developments. Share items that may captivate readers by emailing Feedback@newscientist.com.
Get Ready…
Attention athletics fans, there’s an intriguing new competition to check out: Sperm Race.
It’s been reported that male birth rates are on the decline, with reduced sperm motility (movement speed) being a significant contributing factor. To raise awareness, a teenage founder has introduced sperm racing as a sport. As they say: “We’re creating the first racecourse for sperm: two competitors, two samples, one microscope finish line.”
Their site showcases “microscopic racetracks” that mimic reproductive systems, using “high-resolution cameras” to “track all microscopic movements.” They claim, “It’s all streamed live,” suggesting the phrase choice is deliberate, with the victor being “the first sperm to cross the finish line, confirmed via advanced imaging.”
The inaugural race on April 25th featured entries from two California universities. Readers may question why feedback on this topic emerged slowly. It’s due to a twist in the tale post-event.
Unfortunately for organizers, journalists like River Page, Reporter at Free Press, revealed that “the winner was predetermined. The ‘race’ was computer-generated.”
The issue is that microscopes can’t function that way. To have tracks long enough for sperm to swim competently, tracking them on camera is impractical. In film, a cameraman can follow Tom Cruise sprinting along the roof of a moving train. Yet, focusing a microscope can be challenging, even when the cells are nearly stationary.
The creators apparently ran a real race in a private setting, relying on computer-generated imagery to “depict” sperm racing for paying spectators.
This has led to speculation that a second round of the sperm race is improbable. I can’t help but recall how millions relish completely fabricated “sports entertainment” like wrestling, and outcomes in football often hinge on which teams have the wealthiest billionaires. Perhaps sperm racing could indeed be the next big sensation.
Water-Based Cooking
Feedback loves to explore the latest food trends, from cutting carbs to eating only lean meats, salt, and water! There’s even talk of “Air Protein,” which involves “microbial organisms that harness carbon dioxide.”
Just when I thought there couldn’t be more to discover, I stumbled upon “water-based cooking.” Given that living organisms are thought to be 60% water, my initial thought was that this might just be another way to say “cooking.” However, I later uncovered articles titled: “Food Trends and Science – Why Cooking in Water May Help Slow Aging.” and “What is Water-Based Cooking? And Why is it Healthier?”. It’s time to delve deeper.
Essentially, water-based cooking means utilizing water for cooking whenever possible, in favor of oil. Think boiling, stewing, or steaming over stir-frying or roasting. This method reduces the formation of harmful advanced glycation end products (AGEs) found in the crispy bits of fried foods known to be linked to health complications. Hence, water-based cooking enthusiasts should steer clear of those.
Driving this trend is Michelle Davenport, a UCSF and NYU-trained nutrition scientist and the former founder of Digital Children’s Food Company. She educates followers on Instagram on how to manage metabolic health through water-based cooking inspired by family recipes.
Read TikTok posts like: “You’ve switched to water-based cooking, and now your skin is clear, your digestion is thriving, and illness recovery is rapid.”
Feedback perceives this might revolve around minor details, but it fits perfectly within wellness culture: if you’re not in peak health, it’s certainly your choice. Regardless, we find ourselves empathetic toward Elle from Bruski, who aptly stated: “It’s just soup. They’re making soup.”
Pizza Insights
We sought examples of “obvious” scientific inquiries that tend to extend far beyond what one might have already guessed. The first query involved research indicating that an SUV poses a greater risk to pedestrians than a compact car.
In response, reader Roger Eldem shared a collection of findings that were decidedly unsurprising. One notable study, from Journal of Knee Surgery, led by Steven Defroda, published a paper stating: “NFL players sustain a higher incidence of knee extensor tears during brief periods of rest compared to normal intervals.” Alternatively, check a press release here. This essentially confirms that “NFL players are prone to knee injuries following shortened rest phases.” Well, yes.
Eldem’s second intriguing find came from research published in Nutrients, led by Iizuka. Its captivating title read: “The Type of Food, Not the Sequence, Influences Meal Duration, Chewing Frequency, and Pace.”
This study examines whether specific food types are consumed more quickly, potentially contributing to obesity later. A related article in MedicalXPress states: “Studies reveal that pizza is consumed more rapidly compared to meals that require chopsticks.” Clearly, food tasks can indeed be time-consuming.
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