Verde Exclusive Veritas Volume 1 Issue 2

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SUMMER C A MP 2018 Join us at Foothill for a summer of science fun and hands-on learning.

Contact: leeoptometrics@gmail.com www.leeoptometrics.com Address: 231 Hamilton Ave. Palo Alto, CA 94301

David T. Constant, D.D.S. Curtis Contro, D.D.S. Orthodontics for Adults and Children 2875 Middlefield Road Palo Alto, California 94306 (650) 321-7066 (650) 327-5069 FAX 2

MAY 2018

• Roller Coaster Science • Chemistry of Cosmetics • Nanotechnology • 3D Modeling, and more!

June 11–July 19 Registration now open!

Check out all the classes at

foothill.edu/sli/stemcamp.html

ADVERTISE WITH US AND SEE YOUR AD FEATURED HERE! Contact palyveritas@gmail.com for more information.

BON APPÉTIT

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ll living things need food of some sort to function. Without the necessary nutrients, we are unable to move, think or breathe.

In such an interconnected world, our food comes from diverse international sources, and the effects of our choices have far-reaching impacts — both on our future selves and the future of our planet. Despite food’s crucial part in our lives, most of us pay little attention to what we eat and how it may affect us. What is really in our food, and what is the best way to fuel our bodies?

In this second issue of Veritas, we shed light on these questions by delving into the science behind popular foods, food habits and other food-related issues.

From the mystery of boba (p.12) to the familiar psychology of stress eating (p. 16), we hope you find engaging content illuminated in a new way.

— Frances, Kaitlyn, Nicole Cover: There is still so much we don’t know about the wide variety of food we consume on a daily basis. By dissecting the science behind what we eat, we can learn more about ourselves and our world. After all, we are what we eat. Photo illustration by James Poe, featuring freshman Christian Rivera.

Editors-in-Chief Nicole Adamson Kaitlyn Khoe Frances Zhuang Digital Editor Calvin Yan Concept Manager Estelle Martin Business Manager Allison Mou Guest Writers Anahi Chapela-Juy Anna Tomz Adviser Paul Kandell

Letters to the Editors The staff welcomes letters to the editors but reserves the right to edit all submissions for length, grammar, potential libel, invasion of privacy and obscenity. Send all letters to palyveritas@gmail.com or to 50 Embarcadero Road Palo Alto, CA 94301. All Veritas stories are posted online and available for commenting at verdemagazine.com/veritas Advertising The staff publishes advertisements with signed contracts providing they are not deemed by the staff inappropriate for the magazine’s audience. For more information about advertising with Veritas, please contact the Veritas business manager Allison Mou through our adviser at 650-329-3837 for more information.

Publication Policy Veritas, a science magazine published by the students in Palo Alto High School’s Magazine Journalism class, is a designated open forum for student expression and discussion of issues of concern to its readership. Veritas is distributed to its readers and the student body at no cost.

Printing & Distribution Veritas is projected to print four times a year in October, December, February and May by aPrintis in Pleasanton, California. All Veritas work is available at verdemagazine.com/veritas.

CHEMISTRY CLASS CORROSION In this AP Chemistry lab, students observed the reaction between nitric acid and brass, generating nitrogen dioxide, a toxic yellow smoke. Photo by Kaitlyn Khoe

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TABLE OF CONTENTS 4 9 10 12 14 16 18 20 21 22 23

1700s Gallery Taste Preferences Boba Science The Vegetarian Diet Stress eating Allergies Wonder drinks Ryan Liu and AI Power of Nutrition Impact of Seafood

STUDENT RESEARCHER

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Exploring the causes of afinities for foods

Connecting our levels of stress to our snack choices

Changing the way we approach AI

Video Games: A pain in the neck Text by NICOLE ADAMSON

re popular video games really as benign as they may seem, or have your parents been right all along? Get the medical perspective in senior Nilo Tehrani’s paper, “Video Games: A Pain in the Neck.”

Tehrani explores Gaming Disorder, a new medical condition that will be featured in the 11th Edition of the International Classification of Diseases for Mortality and Morbidity Statistics.

This paper is one of four perspectives about gaming written by Palo Alto High School students submitted to the College Board for AP Seminar.

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Photo by JAMES POE

THE SCIENCE DEPARTMENT SCOOP

ADVICE FOR NEXT YEAR AP Biology

Astrophysics

Chemistry H

Biotechnology

— CAROLINE ELARDE, junior

Tips for the future Favorite Part

— CHARULATA DAS, senior

“Recently we’ve been learning about our significance in the universe. I like how Mr. [Josh] Bloom does not only go into not only the physics.”

“It’s a lot more about understanding the universe. There are a lot more discussions than you would expect.”

Compiled by NICOLE ADAMSON and CALVIN YAN

— LUKE JOUPPI, junior

“We got to put it [what we learned] into practice and actually work with bacteria.”

“Make sure you know where everything [all lab materials] is so you can do labs faster and get extra time to write it up.”

“The blended classes are good because you can ask questions and stuff like that, whereas in a class, it might be a little more structured.”

“Practice writing things out before tests, because tests are mainly on writing out what you know.”

— JENNIFER ZWEIBEL, sophomore

“I really like learning about things that I can apply to my daily life, like how some things heat up more quickly than other things.”

“Stay on top of the homework.

Because if you get behind, it’s really hard.”

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Text by FRANCES ZHUANG

Photos by STEPHANIE LEE

STUDENT RESEARCH SHOWCASE: RECAP

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he annual Advanced Authentic Research showcase celebrating student research and innovation took place on May 18, in Palo Alto High School’s Media Arts Center.

Paly AAR Liason and math teacher Deanna Chute explains how the event reflects the efforts of students and teachers alike.

“This was the culmination of a year-long project, that the kids have been working on all year,” Chute says. “[There were] about one hundred and fifty students [from Paly and Gunn]. One layer is just event planning. … For me, a lot of it is making sure we have 100% kid participation, … so I have to chase down kids a lot and make sure they have all the little pieces together.”

Senior Hunter North investigates the drainage of thin films in the Fuller Chemical Engineering lab at Stanford.

“I’ve run a lot of experiments over this curved surface representative of the human eye,” North says. “A combination of evaporation and composition of tear film over that surface create varying surface tensions throughout that ... can cause dry eye.”

Senior Michael Chau has explored graph theory for the last two years in AAR, applying it to computer engineering this year.

“Last year we looked at how graphing can be used in a computer chip,” Chau says. “This year was like building off that. It’s still related, but now we’re looking at how we can use graph theory to model the chirality, or the growth of graphing.”

WHAT IS IN OUR FOOD?

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E ARE used to grabbing a convenient snack from Town & Country without thinking twice, but the ingredients in common snacks may surprise you.

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Soy lecithin Ye l l o w - b r o w n fatty substance Created from the waste of soy oil production Keeps water and fats from separating (emulsifier) Used to extend product shelf life — Journal by Van Nieuwenhuyzen

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Text/Photos by KAITLYN KHOE

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Thiamine mononitrate Also known as vitamin B1 Can be found in bread, nuts and meat Fat-soluble, so the body has trouble expelling it in excess — National Center for Biotechonology

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Xanthan gum Carbohydrate consisting of multiple sugar molecules (polysaccharide) Commonly used in salad dressings, sauces and dairy products Can also be found in cleaners Effective stabilizer — preserves food’s structure — Journal by Barbara Katzbauer

Photo illustration by JAMES POE

Is fallen food safe to eat? Not the way you think.

Text by NICOLE ADAMSON and ALLISON MOU

5-SECOND RULE: MYTH OR FACT?

Veritas: What do you think of the 5-second rule?

Senior Kevin Kim: “If it’s on [the ground] for under a minute, I think it’s fine.”

Veritas: Are you concerned about getting sick?

Kim: “That’s what the immune system is for.”

Veritas: Does the surface make a difference?

Kim: “Depends on what kind of ground it’s on. ... Dirt you can wipe off.”

Facts on the 5-second rule:

Palo Alto High School senior Kevin Kim is largely correct in the above exchange. You probably won’t get sick if you eat something that’s been on the floor for five seconds, but don’t expect the bacteria to wait five seconds for you to pick up your food. Bacteria will stick.

All foods have some instantaneous bacterial transfer, according to Profs.

Robyn Miranda and Donald Schaffner in a 2016 study published by Rutgers University.

Although, the more moist the food, the more quickly bacteria transfers to that food.

According to the study, bacteria transferred the most quickly to watermelon, and the least to gummy bears, a dry food.

Additionally, the surface on which the food is dropped plays a large role in bacteria transfer rates. Carpet, a rougher surface with less area for bacteria, has the lowest transfer rate, while smooth surfaces, such as stainless steel or tile, have faster transfer.

However, the type of bacteria on the surface is the biggest factor in determining whether cross-contamination is harmful. If there is E. Coli or Salmonella on the surface, say hello to potential food poisoning.

Ifit’s a bacteria like Enterobacter aerogenes, which is commonly found in the human gastrointestinal tract, a healthy individual is unlikely to be harmed.

SAFE TO MUNCH Senior Kevin Kim eats tortilla chips that briefly fell on a sidewalk on Palo Alto High School campus.

Since concrete is a relatively smooth surface, bacterial transfer was likely minimal and harmless. “I haven’t eaten today,” Kim says. “I think it’s absolutely safe to eat.”

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Text/Photo by KAITLYN KHOE

DISSECTING ANATOMY AND PHYSIOLOGY

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n Anatomy and Physiology course will be added next year, taught by Biology teacher Randy Scilingo.

This hands-on class offers dissections of bananas, brains, hearts and bones. Units include muscle and exercise physiology, histology (the study of tissues), and systems of the body — including the integumentary, nervous and skeletal systems.

Although there is are honors lane and regular lane options for this course, it will be a mixed class, so activities will be similar, if not the same, according to Scilingo.

First semester will build the foundation of bodily systems, while second semester will focus on muscle physiology and the cardiovascuA HANDS-ON EXPERIENCE Biology teacher Randy Scilingo displays the new resources covered by the Viking Grant lar and respiratory systems. that students will have access to next year as part of the Anatomy and Physiology course. “Everyone gets the bones, Comparable to a semester-long so you’re not sitting there looking at a picture,” Scilingo said. college course, students will conduct dissections of muscle cells to understand the proteins of a ing a traditional four-year college. muscle and the intricacies of moving muscles. As part of the “It’s so encouraging. I have kids five, six years later telling exercise physiology portion of the class, students will spend me they are in med school, and they remember what we learned time in the weight room learning the technique of exercising. [in Anatomy and Physiology],” Scilingo said.

Scilingo took Anatomy and Physiology in college and New lab equipment and models that surpass the resources taught it for 15 years at other schools. He planned on launch- at some colleges will be introduced, according to Scilingo. Moding this class as soon as he got to Paly two years ago. Last els of the hip-joint muscles, lung and human arm are boxed up year, the material was incorporated into Project Lead the in his cabinets, ready for next year.

Way, a four-year pathway for students that are not consider“Everybody gets a femur,” Scilingo said.

MEAN PROTEIN

A nutritional breakdown of popular protein bars 4g protein 20g sugar $1.19

4g protein $1.49

4g sugar

12g protein

8g protein

$0.99

16g sugar

$1.99

9g sugar

1g sugar

15g protein

$1.99

Compiled by ANGELA LIU

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GALLERY

The beauty of science in images Email palyveritas@gmail.com to have your science photos featured.

RABBIT FUR can contain 14 hairs per follicle. This coat, which even covers the rabbit’s feet, insulates by trapping pockets of warm air near its body. Photo by Anna Tomz in Colorado, December 2016.

DURING A LUNAR ECLIPSE, the Earth is between the moon and sun. As a result, the only light that hits the moon is light that first travels through the Earth’s atmosphere. Since gas atoms in the atmosphere scatter blue and green light, red light is the only light that hits the moon and is reflected back. Photo by student pgotographer Anna Tomz in Palo Alto, California, January 2018.

FISH SWIM IN SCHOALS, which are loose groups of many fish, for protection from predators. Unlike a school of fish, the fish in a shoal are not arranged in a pattern. With many fish each looking in different directions, there is a higher probability that a fish will spot and avoid a predator. Additionally, since food sources are not evenly distributed in the ocean, a larger group of fish is more likely to detect food. Photo by James Poe in Boracay, Philippines.

SUCCULENT LEAVES have a waxy coating covering the outside of the leaf called the cuticle.

Also, the swollen leaf shape efficiently packs higher volume into a smaller surface area. This prevents moisture from evaporating which aids the plant maintain homeostasis. The spiral leaf arrangement funnels moisture down towards the roots under the center of the plant. Photo by Nicole Adamson in Mendocino, California.

Text by NICOLE ADAMSON

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AN ACQUIRED TASTE Underlying factors contributing to variance in taste preference

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URING LUNCH, junior Kennedy Herron looks around at her circle of friends as they pull out containers of broccoli, curried chicken, and worst of all: hard boiled eggs. She looks down at her own lunch and sees the usual: pasta and a can of coke.

“I am teased about my food choices at every single meal, but not in a bad way; I’ve become known as the picky eater, and I just embrace it now,” Herron says. “Everyone thinks it’s hilarious that I eat the way I do.”

Most everyone has certain foods they love, and other foods they could never eat. This leads to the question: Why are taste preferences so starkly different between individuals, and why does this variation matter?

In the journal “Early Influences on the Development of Food Preferences,” authors and nutritional science experts Alison Ventura and John Worobey research and address the sources of variation in taste preference.

“In my research, I am primarily interested in obesity prevention given … data showing that kids’ and adults’ rates of obesity have increased dramatically over the past couple of decades,” Ventura says.

Though obesity is a very complex condition, one of the most fundamental aspects of it is the food people consume, according to Ventura.

Understanding how food preferences develop can be instrumental in molding a child’s preferences, so that the child not only eats foods like broccoli and peas, but also enjoys them.

According to the journal, we experience taste through

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findings Text by ESTELLE MARTIN Art by HANNAH LI our gustatory systemwhich is a combination of taste cells within the mouth, cranial nerves, and the gustatory cortex — a brain structure which serves to perceive taste.

The US National Library of Medicine states that humans experience six taste sensations: sweet, bitter, sour, salty, and umami, which is savory.

taste strongly bitter, moderately bitter, or are tasteless.”

A study showed that those who have alleles associated with high bitterness sensitivity tend to judge brassica vegetables, like watercress, as more bitter compared to those who have alleles associated with low bitterness sensitivity.

Ventura and Worobey theorize that children with higher bitterness sensitivity genes prefer to avoid bitter foods such as grapefruit and bitter vegetables.

Pre vs Post Utero Infants are thought to start developing their sense of taste even before exiting the uterus, according to Ventura and Wo- Nature vs. Nurture robey. While in the womb, infants are exposed to surrounding How much is “pickiness” due to genetics, and how much amniotic fluid, containing molecules from the mother’s diet. is due to the way a child is raised?

“One of the foundational pieces to promoting a healthy “Experimental studies illustrate that neophobic [fear of diet in a child is having the mother consume a healthy diet anything new] tendencies can be reduced and preferences can when she is pregnant so that the fetus is learning to prefer all be increased by exposing infants and young children repeatthose flavors of healthy foods,” Ventura says. edly to novel foods” state Ventura and Worbery.

Directly following their birth, infants are exposed to breast According to their journal, a child must eat to a novel milk— an incredibly nutritious liquid containing immune fac- food approximately 6 to 15 times before they begin to formutors that ensures the infant’s survival, according to Olivia Bal- late true preferences for or against the food. lard and Ardythe L. Morrow, co authors However, Herron is not too open of the journal “Human Milk Composito the idea of giving her food a second tion: Nutrients and Bioactive Factors”.

“If there’s a certain food chance.

Ventura and Worobey characterize breast “I always make sure to try a new that I know contains inmilk as sweet and mild, which further infood once, but as soon as I know I don’t gredients I don’t like, like it, I will never eat it again,” Herron grains the association of sweetness and a nutritional diet in an infant’s brain. says. “If there’s a certain food that I know then I won’t try it.”

In a study conducted by obstetrician ingredients I don’t like, then I - KENNEDY HERRON, junior contains Klaas de Snoo, when sweet tasting stimwon’t try it.” ulus was injected into amniotic fluid, the It is important that a child is in a posfetus would begin swallowing. In contrast, scientist Albert Li- itive environment when they try new foods. This will increase ley tested the opposite phenomenon by injecting bitter stimu- the child’s willingness to taste the novel dish, according to lus into the amniotic fluid. This resulted in decreased swallow- Ventura and Worobey. ing by the fetus, further leading scientists to believe that basic The common practice of gently forcing a child to contaste preference is innate. sume a food has negative effects.

Research indicates that infants might have evolved to preThe phrase, “you can only eat dessert if you eat your fer sweet foods over bitter foods. This is likely due to sweet- fruits and vegetables,” increases the likelihood that the child ness’ association with high calories and carbohydrates, while will eat the fruits and vegetables in that moment; however, it bitterness is associated with toxic plants and poison. decreases the child’s long term affinity to those target foods. “[This practice] sends the unintentional message to chilThe Genetics dren that the target food is not preferable in and of itself,” There are several genes related to the varying perceptions Ventura and Worobey state. of sweet, umami and bitter tastes. The fluctuations in these As humans grow, their maturing taste preference bepreferences are associated with single nucleotide polymor- comes much more complex and is shaped by factors such as phisms. This is when a person has a single nucleotide change socioeconomic status, age, and education. in a specific section of their genome.

Taste preference can be innate; however, exposing chilThe gene associated with bitter taste perception has been dren to healthy food in a positive environment increases the extensively studied. The TAS2R38 gene has two common al- likelihood that they have a better diet later in life. leles, or alternate forms of a gene, that affect someone’s “ sen“We need to make sure that a child has access to a wide sitivity to two synthetic substances [that are found in foods], range of healthy food and is able to consume and explore phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP),” them [the food] in a positive eating environment, so they Ventura and Worobey state. “In particular, an individual’s learn to like ... healthy food and ... internalize that they like TAS2R38 genotype predicts whether these two substances the healthy diet,” Ventura says.

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Text/Photo by CALVIN YAN

TUBER TO TEASPOON

Tracing the gelatinous food phenomenon to its roots

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ELF-STYLED “FOODPRENEUR” Nicholas Phan recalls his trip across the Atlantic Ocean on a visit to Los Angeles late last year. As founder of Biju, a London boba tea store that he says strives for accessibility and quality tea, Phan found himself in an environment where boba was considerably more mainstream.

“There are a lot of Asian Americans in the West Coast, and a lot of them love boba,” Phan tells Veritas in a Skype conversation.

“It’s more popular there, and it became more popular a longer time ago than it did in the U.K.” The presence of boba stores like Teaspoon, ShareTea, Pop Tea Bar, Gong Cha, and T4 in Palo Alto alone help demonstrate

Phan’s point. Paly junior Angel Trach believes that the drink’s popularity is due in part to the toppings paired with it.

“If you think about most drink stores here now, like Starbucks and Peet’s, you don’t add toppings to your drink,” Trach says. “The fact that you drink but you’re also chewing is kind of interesting.”

Tapioca pearls remain the most common topping on boba tea. They’re so common, in fact, that tapioca pearls are often merely referred to as boba. But do Paly students know what they’re made of, or how they get their unique texture? Veritas sought to answer these questions and hopefully satisfy curiosities along the way.

Getting the ball rolling To fully appreciate the chemistry behind the drink topping, one must start from the beginning. Pearls are derived from cassava (scientific name Manihot esculenta), a woody shrub found near the equator. The cassava plant is tuberous, meaning that it contains a thick, edible root (think yams) which is harvested. The root is processed into a flour-like starch called tapioca by peeling and washing it, grinding it into a wet paste, and then spinning the paste in a centrifuge, as described by the National Institute of Health in a 2011 report.

It’s worth noting that the cassava root contains dangerously high concentrations of linamarin, according to Dimuth Siritunga and Richard Sayre of Ohio State University. Linamarin is a cyanogen that produces hydrogen cyanide in the digestive system. Careful processing of cassava is crucial, and the presence of linamarin “can be reduced to safe levels by maceration, soaking, rinsing, and baking” it, according to Siritunga and Sayre in 2003. Having gone through most of these processes, tapioca flour loses any toxic properties its original form might have had.

But not all pearls are created equal, according to Phan, MORE THAN MEETS THE EYE The cyanide-producing compound linamarin, depicted above, is removed from cassava during the production of tapioca flour. The compound protects cassava plants from herbivores by poisining them but may also “play a role in nitrogen transport,” according to a 2017 Plant Science report.

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findings who adds that the chemical makeup of tapioca pearls varies from “It’s basically a carb like pasta, except this pasta, this carb, brand to brand. might be coated in sugar,” Phan says. “In my mind it’s between “Some people might go for the cheapest ones [pearls],” Phan … one hundred, two hundred calories for one serving of boba.” says. “We go for quality. But there are some I’ve seen where they A 2009 study in Comprehensive Food Science and Food Safety have a lot more additives, a lot more describes cassava as an “energy-dense preservatives, a lot more artificial infood,” containing more calories per area gredients in it.” of crop harvested than four other staple Phan cites potassium sorbate as but found it lacking in protein “It’s basically a carb like grains, the most commonly found artificial and dietary fiber compared to potatoes, ingredient in tapioca pearls, but it’s pasta, except this pasta, wheat, and rice, yet comparable in fat not the only one. A standard 8.8-ounce On top of that, the dense enerthis carb, might be coated content. bag of Wufuyuan tapioca pearls, for gy content of tapioca doesn’t do much instance, contains guar gum, a comfor it in terms of flavor, leaving sugar to in sugar.”

— NICHOLAS PHAN, founder of Biju mon thickening agent, as well as the do the rest. preservatives sodium diacetate and “We like to sweeten it with somesodium dehydroacetate. Caramel prothing, otherwise it doesn’t taste of anyvides coloring for the black variety, thing,” Phan says. while rainbow pearls rely on more artificial compounds like Yel“The sugar differs depending on the store,” Trach says. “I low 5, Red 40 and Blue 1. remember my parents’ store was [used] just white cane sugar, but at Teaspoon they use something different.” Trach declined to Turning up the heat identify the sweetener, citing uncertainty about the information Trach, whose parents owned Sweetheart Cafe in Milipitas, she was allowed to disclose as a former employee. says cooking tapioca pearls is a straightforward process, whethWhile tapioca pearls themselves don’t conclusively pose a er you’re cooking a batch at home or at Teaspoon, where Trach health risk, it should go without saying that boba tea is best enonce worked. joyed in moderation.

“First you order the boba, and you boil it for … between one “Boba drinks are considered a dessert,” Trach says. “Tea you and a half hours and two,” Trach says. “Depends on the shop. can have on a daily basis, but boba itself? Probably not.”

And after that, you wash it and drain it and add the sugar.”

It might be difficult to imagine the iconic jelly-like pearls coming from boiled starch, but in truth, there is no compound more suited for the task. The key lies in the phenomenon of starch gelatinization. Put simply, it’s the process by which starch releases its contents in water when heated, creating a thick, CLAIM: soupy mixture.

Tapioca pearls pose a risk of cancer due to Guy Crosby, a food scientist, Harvard professor, and author of “The Science of Good Cooking,” explains starch gelatinization the presence of polychlorinated biphenyls in greater detail on his website The Cooking Science Guy. Ac(PCBs). cording to Crosby, all starches are primarily made of the comVERDICT: pounds amylose and amylopectin, which link together to form microscopic starch granules. Boiling provides a combination of moisture and heat, causing the granules to expand and absorb water “like blowing air into a balloon.” But just as a balloon eventually pops, starch granules break apart at a high enough temperature, allowing starch molecules to mingle and form a layer of moist gel.

The process affects all starches, not just tapioca: It’s the reason why wheat flour or corn starch added to butter widely publicized report from the University Hosmakes a thickening roux, and why short-grain rice comes out pital Aachen claimed to find “styrene, acetophesticky when cooked. If that’s the case, however, then why is tapinone, and brominated substances” in samples of oca the only starch that becomes chewy when gelatinized? tapioca pearls from a German boba chain. According to Unlike other foods, tapioca is a tuber, not a grain, meaning it the report, these substances fall under the category of has a below-average amylose concentration. This, in turn, lowers polychlorinated biphenyls, which have been associated the temperature at which tapioca starch gelatinizes, allowing the with various forms of cancer. However, the study was boiling process to have a more pronounced effect. not peer-reviewed, it did not identify the boba chain used, and it did not disclose the concentrations of each Mission nutrition substance they found. Furthermore, Berkeley Wellness Nutritionally, tapioca pearls are in a unique position. As a reports that the United States Food and Drug Association product of starch, tapioca contains a high amount of carbohydoes not classify styrene and acetophenone as PCBs, drates. However, the formation of tapioca pearls requires heavy instead regulating them as legal additives to food. processing which reduces its nutritional value.

FACT CHECK

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DOUBT IT

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Text by KAITLYN KHOE and NICOLE ADAMSON

VEGETARIAN ROOTS

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Exploring Paly vegetarianism

EG. V. GF. These symbols swarm our menus and giving up chicken seemed like an easy feat. Her vegetarian snack packaging and may even dictate our food friends and family eased the switch to this diet. decisions. Many Palo Alto High School students “It was more about the people around me. Having those have tried some kind of diet, maybe for three days role models in my life let me see that it is possible to eat this or a month, but eventually give it up for their kryptonite, way,” Tijang says. whether that be bacon or the chicken teriyaki bowl from the Environmental sustainability is her sole reason for Sushi House. The bridge between wantchoosing this diet. Although she does ading to start a diet and actually prachere to the restrictions of her diet, she ticing it can extend for miles. How“It’s not just about chang- does leave a little room for enjoying ever, with the right mental approach, non-vegetarian food. She eats eggs, ing the way you eat; it’s which is an ingredient consumed that sticking to a diet might be feasible.

The ability to follow through about changing your at- is usually unclear to non-vegetarians, on a diet comes comes from comaccording to Tijang. Since gelatin, a titude.” mittment, according to senior Kesi substance made of boiled extra bones, — LEILA TIJANG, senior Sound, a vegetarian in the spirit of is a tricky ingredient to catch in food, his father’s own vegetarianism. Now, she usually allows that in her food, eating meat has manifested into a retoo. volting idea after an aversion from meat since birth.

“Discovering the right diet for you takes two important The few times an accidental piece of chicken got lodged steps: asking yourself what you genuinely, truly, like to eat, into his burrito, a strange feeling from stringy textures over- and what you genuinely, truly want to achieve,” nutritionist whelmed him, and he immediately gave the burrito away., Clyde Wilson says. sound says. His deep-rooted disgust of meat hinders his ability to eat it.

“It’s [being vegetarian] just habit at this point,” Sound says. “I would try to not be vegetarian if I could, but it’s reNutrition: ally hard. It would be like going from eating meat to eating 13 g/100g a rat. That difference is the same as me going from being vegetarian to eating chicken.”

Environmental Impacts: Although giving up an easy source of protein may lead Some eggs are produced by hens tightly to a deficiency, vegetarians usually obtain adequate protein, packed in stacks of cages. This farming method is according to a journal on the prevalence of vegetarianism by associated with increased use of antibiotics and Randall White and Erica Frank. large amounts of chicken waste, which severely Senior Leila Tijang, inspired to increasing her lifestyle’s damages the surrounding environment. environmental sustainability, decided on the vegetarian lifestyle sophomore year and has since maintained the decision.

“It’s not just about changing the way you eat; it’s about changing your attitude,” Tijang says. “That wasn’t what I anticipated when going into it, but it’s something I learned.”

Carbohydrates, including simple sugars, increase the concentration of serotonin. Serotonin release is also linked to mood control, blood pressure regulation and pain sensitivity, which explains the common connection of diet to mood, according to a journal by Richard and Judith Wurtman of the Massachusetts Institute of Technology.

Instead of immediately switching to vegetarianism, it was a year-long transition for Tijang. First, she stopped eating meats that she did not eat often, such as beef and seafood, then she gave up the more difficult one, pork, because of its central part in most dumplings. After she conquered pork,

EGGS

Photo by James Poe

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INFLUENCE OF VEGETARIANISM Senior Kesi Sound explains the ease of being a vegetarian even among friends who do not follow the same diet. Influenced by his parents, Sound has been a vegetarian his entire life. “In elementary school, it was me, Paarth [his friend] and another dude would be the three people who [always asked] ‘can we get a vegetarian option up in here,’ but now I feel like more people are vegetarians,” Sounds says. Photo by Kaitlyn Khoe

TEMPEH and TOFU Nutrition: Grams protein per 100g, tempeh 19, tofu 8 Tempeh is a patty of cooked and fermented soy beans bound by mold fibers. Tofu is made of condensed soy milk.

Soyfoods contain isoflavones, naturally occurring compounds that have chemical properties similar to estrogen, a hormone that can increase the growth of breast cancer tumors.

However, rigorous studies indicate that soy products do not have a significant impact on tumor growth in humans. In fact, the high levels of fiber in unprocessed soyfoods such as tofu and tempeh reduces risk of other types of cancer. Additionally, they are high in protein without containing unhealthy fats that increase levels of bad cholesterol.

Environmental Impacts: Wastewater produced by tempeh and tofu production is often dumped untreated into rivers and fields, leading to greenhouse gas emissions. Additionally, tofu and tempeh production is extremely water-intensive - approximately 4 gallons of water are used to process 1 pound of tofu!

Photo by James Poe

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FEEDING ANXIETY Reasons behind the need to stress eat Text by ANNA TOMZ

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INALS. TESTS. GRADES. Did those words make of the University of Cincinnati College of Medicine. In this exyour heart race? Did it make your palms sweat? periment, the taste of sugar reduced the rats’ stress. With rats Did it make your head hurt? Did it make your that were in the control group with water, their stress level was stomach twist? unchanged.

Everyone has been stressed out at some point in their Not only does stress eating sugary and fatty foods cause lives. Common ways to relieve stress are exercising, lis- weight gain, but when a person is stressed out they may lose tening to music or hanging out with friends. However, sleep, exercise less, and drink more alcohol. These actions cause some people make the unhealthy decision of hanging out weight gain among other negative side effects. Less sleep conwith their friends Ben and Jerry, tributes to a higher blood pressure and an Ronald McDonald and Papa John. increase in cortisol, further perpetuatMany adults and students When a person is stressed, ing the stress eating cycle. Less exercise succumb to unhealthy eating for a harmful buildup of lactic acid the adrenal glands in their causes stress relief. Most of the time, the in muscles. According to a study by psyfoods that are consumed are fatty brain release the hormone chiatrist Colin Brewer and neuroradioloor sugary. Studies show that longLance Perrett, alcohol consumption cortisol, which increases gist term stress causes an increase causes liver damage and death of brain in appetite, whereas short-term cells. appetite. stress causes a lack in appetite.

“Stress eating can hurt a person According to Harvard Medical physically, but also mentally if they School, when a person is stressed out in the long-term, are constantly convincing themselves they need to eat so that the adrenal glands in their brain release the hormone cor- they are in their healthiest state of mind,” Paly junior Nura Motisol, which increases appetite. Other studies have shown staghimi says. that once fatty or sugary foods are consumed, people tend If a person is convinced they need to eat in order to function to be less stressed out, both physically and mentally. to their highest ability, they will continue to eat, even if it caus“When I do stress eat, I usually eat very sugary foods es negative side effects. With finals, the SAT, the ACT and SAT such as chocolate or ice cream,” says Palo Alto High subject tests coming up, students are almost guaranteed to be School sophomore Kaitlin Meyer. stressed out.

As discovered through an experiment with rats, There are healthy alternatives to sugary and fatty foods comfort foods subconsciously reduce the body’s physical that still have the same benefits of providing comfort and easing stress response, according to scientist Yvonne Ulrich-Lai stress, according to John Cyran, a professor at University Col-

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TOP Popcorn is a popular snack food, and a common choice for many stress-eaters. Photo by Kaitlyn Khoe BOTTOM A Paly course load can be very overwhelming and stressful, at times. With so much pressure, it’s unsurprising that many students turn to food to relieve their stress. Sophomores Kaitlyn Meyer (left) and Dara Heydapour (right) struggle with end-of-year stress. Photo by Anna Tomz

lege Cork. This includes foods that are rich in fiber, such as green veggies, legumes, beans, and Jerusalem artichokes. This affects a person’s microbiome which is the bacteria in their stomach and intestines. The microbiome hosts healthy bacteria which prevent stress and anxiety. However, one vegetable will not do the trick of preventing stress. The key is to structure the entire diet in order to let probiotic bacteria work.

There are other ways to curb unhealthy stress or stress eat ing, such as yoga, meditation, talking to friends and family or unwinding in an emotional support group. Constantly staying busy, taking unhealthy food out of the house or placing it out of view and eating healthy snacks are also good preventative measures to take.

“I usually try to balance it out,” Paly sophomore Noa Lehrer says. “I have a plate of fruits or veggies and some tea in my room to snack on while working but I also bring a few pieces of candy, you know, to reward myself for studying.”

Striking a balance of eating well while staying motivated is essential to a healthy lifestyle and reduced stress without eating fatty or sugary foods. If you stress eat, try to recognize the other alternatives to relieve stress. Exercising, listening to music, eating healthier snacks and being around other people are all great ways to live a life (hopefully) without stress eating.

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Text/Photos by MARALEIS SINTON

EATING YOUR ALLERGIES Allergen desensitization: A student’s story

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HIS IS A PEANUT FREE ZONE!” We all remember the designated lunch tables in elementary school that separated peanut free tables and tables where you could have all the peanut butter and jelly sandwiches your heart desired.

You may have disregarded this rule, but some Palo Alto High School students cannot afford to be so flippant.

“It [having allergies] has a gigantic impact on my life,” junior David Foster says. “Every single thing I eat, with the exception of some plain fruits and vegetables and rice, I have to check the ingredients of.”

Similarly, Paly junior Megan Bitler recalls that as a child, she would stand between two baby gates in her kitchen before meals and then be carried to a high chair in order to prevent her from reacting to allergens found on the floor.

“We kept her environment with food very limited so that we cut down on the risk of having possible reactions,” says Julie Bitler, mother of Megan.

While reading food labels and steering clear of restaurants becomes the norm for some allergy sufferers, others seek further protection from experiencing serious reactions by taking part in allergen trials.

“They [allergen trials] are a wealth of knowledge and typically a reminder that treatment is possible and they can achieve their goals,” allergist at Stanford University Whitney Block says.

The younger Bitler and family decided that doing a stage two multi-trial would be of convenience and benefit her, especially since as she grew older, she may not have the same protection from allergens in high school and college as she did in elementary school “I started it [an allergy trial] when I was about 11,” Megan Bitler says. “My mom had been trying lots of years to get me into a trial from talks to sign up sheets and waitlists.”

For the Stanford allergy trial, patients first undergo allergen testing to determine their sensitivity to different foods.

“What we [Stanford Asthma and Allergy Clinic] do with oral immunotherapy is introduce the allergenic food in very low amounts and gradually build-up over time to retrain the immune system to not have reactions,” Block says.

At Bitler’s first appointment, she was exposed to this type of allergy treatment.

“My first appointment I had, they [doctors] had me do a double blind where they give you apple sauce and mix in a power — you don’t know what it is ,” she says. “It could be peanut, egg, milk or soy or it could be a placebo.”

After reacting to milk, soy, egg and peanut allergens, doctors gave Bitler several powders that contained the proteins of reaction-inducing foods for her to take home and consume over the next two weeks. Slowly, with the help of Xolair (a medication that reduces and slows reactions), her immune system learned to tolerate allergens.

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“Without Xolair I would probably not have done the trial in the time that I did,” she says. “I would probably still be in the trial now because my allergies were so bad.”

Slowly, Bitler’s dosage increased until she was able to eat the actual foods she had once reacted to. Now, she eats eight peanuts, two thirds of an egg and a gram of soy milk every other day.

Since her trial, she continues to send emails to other students living with severe allergies, describing her story and the impact it makes in her life.

“It [the allergy trial] has given me a feeling of safety and the ability to venture out,” Bitler says. “For example, I am able BATTLING ALLERGIES Megan Bitler entered an allergy trial at age 11 and has since gained improved control over her allergies.“It [the allergy trial] makes things like college much easier,” she says. “I don’t have to think so much about being so far away from home with my allergies [and how it may] affect my college experience.”

findings to travel to more places and not worry about nuts on the plane “Some people want to be safe around cross-contamination while or what I’m going to eat once I’m there. I don’t have to worry others want to eat whatever they want (including their allergens) about cross- contamination.” without worry.”

Often, individuals are skeptical Block is currently working with about a food that has the potential his colleagues around the country to kill them, but the this desensiin order to open clinics nation“What we [Stanford Asthma and tization provides protection to alAllergy Clinic] do with oral immu- wide.“I’m learning that setting up lergens in the future, according to Bitler. notherapy is introduce the aller- the business side of the clinics can “It makes things like approachtake a long time from a legal and genic food in very low amounts ing college much easier because I regulatory perspective, but other don’t have to think so much about and gradually build-up over time to than that things are going quite being so far away from home with smoothly,” Block says. retrain the immune system to my allergies [and how it may] affect With increasing access to trimy college experience,” Bitler says. als, more individuals will be able not have reactions.”

Like Megan Bitler, many stuto manage their life-threatening — WHITNEY BLOCK, Stanford allergist dents seek allergen trials to have allergies more easily. more freedom in college and later in life, and allergists such as “It [allergy trials] gives people with allergies the opportunity Block make an effort to support their patients. to desensitize themselves to their allergies and allow for a safer “Everyone is different in what their goals are,” Block says. life,” Megan Bitler says.

How have allergies affected your life?

“When I was younger, it could be hard finding restaurants to eat at. [...] My parents had to go out of their way to accommodate my allergies.”

— CAROLINE ELARDE, junior

“Since I am allergic to pollens that grow all year long, my allergies are always bad. [...] I tend to miss a lot of school because my body goes through so much with allergies.”

— AVANTIKA SINGH, freshman

“Every single thing I eat, with the exception of some plain fruits, vegetable and rice, I have to check the ingredients of. If I don’t know, then I don’t eat.”

43 25% 16% 16% 19% 10 5

— DAVID FOSTER, junior

Percent of students with each allergy 5% DOGS 10% PENICILLIN 16% OTHER NUTS 16% PEANUTS 19% CATS 25% POLLEN SURVEY CONDUCTED in a poll by Verde Magazine that took a random sample of English classes. Infographic by Kaitlyn Khoe

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Adapted from Verde Magazine Volume 19 Issue 4 Art by VIVIAN NGUYEN

Text by ASHLEY HITCHINGS and ZOE STANTON-SAVITZ

DEBUNKING THE

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Wonder Drinks The science behind the tantalizing tonics

HY IN THE WORLD are teens chugging yeast, vinegar and fermented beans?

Between kombucha, kefir, Soylent and more, the last several years ushered in a revival of thousand-year-old wonder drinks and an appetite for novel, new-tothe-market refreshments.

In the last year alone, the kombucha market increased nearly 41 percent, according to the Beverage Marketing Corporation.

Palo Alto High School is not immune to the craze; 36.1 percent of students drink kombucha and 17.3 percent drink kefir.

While these tantalizing tonics promise everything from detoxification to cancer prevention, the validity of their claims are still largely unclear. To distinguish fact from fiction, Verde took a closer look at the science behind the brews.

fermented and had naturally occurring bacteria,” says Palo Alto High School science teacher Alicia Szebert. “Our current culture doesn’t have that, so I think supplementing with something that has naturally occurring bacteria is really healthy.”

Beyond its bacterial benefits, each swig of the carbonated beverage delivers a tart kick to the palate for less than eight grams of sugar per bottle — another selling point for kombucha’s fan following.

“Even if it isn’t curing cancer, when people drink kombucha they’re not drinking things like soda,” Szebert says.

Kefir: Sour yogurt Yogurt that’s just exceeded its expiration date: That’s what kefir tastes like. The difference? Kefir is 99 percent lactate-free and teeming with live microorganisms, thanks to its probiotic Kombucha: Cultured tea fermentation process.

What’s more delicious than a colony of bacteria in your tea?

While marketers claim probiotic drinks improve the microFor kombucha aficionados, not much. Brewed with bacillus coag- biome by adding “good bacteria” to the gut, Fragiadakis says this ulans and yeast, each bottle brims with is a misconception. billions of probiotic organisms.

“The microbes you ingest will “They [marketers] are kind of mostly pass through you within a few Does the tangy tonic truly cure cancer and alleviate arthritis, as some jumping the gun in terms of days, as opposed to becoming a part manufacturers claim? Probably not. of your gut microbiome,” Fragiadawhere we’re at with the sci- kis says. “However, it does seem to be “It could end up being that there are some substantial health benefits [that] there can be some interactions ence.” from these products, but that has defi— GABI FRAGIADAKIS, Stanford microbiologist and effects on the microbe while they nitely not been shown; it’s mostly mar[probiotics] are in transit.” keting,” says Stanford microbiologist Animal studies find that kefiran, a Gabi Fragiadakis. polysaccharide in kefir, is associated with reducing blood presNevertheless, scientists concur that kombucha’s probiotic sure, cholesterol and inflammation. What’s more, cancer-curing contents bolster the “good bacteria” lining the human gut, aiding claims about kefir may be founded. According to researchers at the digestive and immune systems.

McGill University and Kyushu University, kefir consumption “From an evolutionary standpoint, produces interferon-beta, a glycoprotein that suppresses the human civilizations in the spread of cancer cells. past used to eat a lot of “That different probiotic strains can have an effect on the imthings that are mune system ... is something that is accepted,” Fragiadakis says.

“In terms of whether that translates into improved health outcomes or treatment, there have been a lot of mixed results.”

In addition to its alleged health benefits, students also cite a placebo effect and flavor as major reasons why they drink kefir.

“It’s kind of like a yogurt smoothie,” says senior Emily Tomz. “In the morning, if I have juice, if I end up mixing the kefir with the juice, I feel better about myself.”

Ultimately, these wonder drinks promise more than they can deliver.

“They’re kind of jumping the gun in terms of where we’re at with the science,” Fragiadakis says. “I think they [claims about health] are way overblown but they come from hints of evidence taken to illogical extremes.”

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Terminating the Myth

Local student pushes for alternative views on artiflcial intelligence Text/Photo by FRANCES ZHUANG

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ROM ALEXA IN A SPEAKER to Roomba under the couch, almost every Silicon Valley student is familiar with some form of affectionately nicknamed artificial intelligence (AI) in their homes.

One local computer science aficionado aims to make an impact by perpetuating an alternative perspective on AI. Paly senior Ryan Liu, who took a course on the subject under Stanford Prof.

Jerry Kaplan last winter, wrote a paper on the anthropomorphization of AI, or ascribing human qualities to nonhuman objects.

Liu gives the example of autocorrect adding errors to our texts; many react with frustration, expecting their smartphones to be “smarter.” Yet our devices rely on preprogrammed data, rather than human intuition honed by millions of years of evolution.

“We unconsciously place unreasonable expectations on our technology because of anthropomorphization,” Liu writes in his paper, “How Anthropomorphism Distorts the Concept of Artificial Intelligence.”

In fact, technology lacks (and will likely never have) the capacity to act fully autonomously, according to Liu. “Machine learning [a form of AI] is goal-defined,” Liu says.

“Since it’s goal defined, machines can’t ‘turn evil’ unless the goals themselves are evil — and the goals are assigned by humans.”

Though the tendency to anthropomorphize may seem innocuous, Liu warns of the impediments it poses to technological progress.

“Anthropomorphization is painting a false image of AI as an enemy of humans, which creates a barrier of knowledge between those who understand AI and the general population,” Liu writes.

“You really don’t want the public image of AI to be negative and weaponlike. … It is very important is for AI not to become a weapon used against other countries.”

Given the misrepresentation of AI in popular culture, and lack of alternative sources of information, Liu advocates for a two-pronged solution to the problem he identifies in his paper.

“Education is the best solution, which is why I wrote this piece,” Liu says. “It’s very important to get the message across to most people because every person’s mind really counts toward this future. I would [also] encourage others [who are AI literate] to make everyone AI literate.”

While individuals can change themselves and others around them, Liu also calls for a longer-term cultural shift, which countries like Japan have already accomplished.

“You could also change mass media,” Liu says. “Japan does this really well. Instead of terminators, they have robots that are helpers or saviors of society. Think characters like Astro Boy, which saves the world, or Doraemon, the robotic flying cat with the propeller on its head.”

Not only is this mindset shift critical for students hoping to develop their understandings of AI and technology, but Liu also believes students will benefit from critiquing popular representations of AI.

Art by VIVIAN NGUYEN “It is very important to be AI-literate if you intend to focus on technology and STEM,” Liu says. “Otherwise, students should look to recognize the difference between what sells in mass media and what is plausible in real life.”

LISTEN UP Senior Ryan Liu explains how he found the inspiration for his article about Prof. Kaplan’s class about the socioeconomic impacts of AI. “This was the second or third class ever where I thought ‘whoa, this is really cool,’” Liu says. “The teacher just held a discussion about AI and the future. It really changed what I thought about AI.” Read his full paper by scanning this QR code:

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Art by MAYA ANDERSON

Text by ANAHI CHAPELA-JUY

POWER OF NUTRITION Using the keto diet to improve health

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E ALL WANT to perform tion by limiting carbohydrate intake and at our best and take care of fat consumption. Consequently, the body our bodies. reaches ketosis, a state when the body For some of us, our uses fats instead of carbs for energy. eating habits prevent us from doing so. As My diet emphasized a high dosage of we become more independent, we need omega 3 fatty acids, which decreased varto learn how to nurture our bodies and ious types of inflammation in my whole minds. body such as bloating, acne and brain By cleaning up my diet, I was able to swelling. prevent acne, obesity, brain fog, fatigue Nutrition governs our energy producand depression. But tion, and a deeply I am not the only rooted miscon“My diet emphasized a ception is that we one.

“Having a good high dosage of omega 3 need carbs for fuel, diet plays a crucial according to Mark fatty acids, which de- Hyman, functional role in being quick on the court,” says creased various types of medicine pioneer freshman tennis and physician. inflammation.” player Maddi Page.

“You get all the “When I eat healthenergy you need ier for a few days, I from eating fruits feel faster and gain more confidence .” and other whole foods, and your brain can Inadequate quality of food causes ath- get energy from fats too,” Hyman says. “In letes to feel sluggish and weak. It negative- fact, it runs better on fats.” ly affects coordination and concentration, Our bodies benefit more from fats according to some students’ experience. like avocado, nuts, fish and olive oil. These “Once I ate 10 pieces of Chicken foods are loaded with nutrients and come McNuggets, large fries and a McFlurry be- with health benefits such as reduced brain fore a practice, which resulted in me being fog and lower risk of various diseases like fatigued, having low energy and throwing depression, dementia and heart disease, up,” says Paly varsity water polo player, according to The American Journal of Charles Mitz.

Clinical Nutrition.

Eating fats and fish can help avoid “When I avoid sugar and eat more this outcome and improve performance. protein and fats in the morning, like baFor instance, salmon is packed with ome- con and eggs, I can make better decisions, ga-3 fatty acids, which have anti-inflam- focus at school and my energy lasts longer matory properties and support optimal in track,” junior Ellinor Hjelm says. cellular function, according to nutritionist Eating the right fats, instead of wheat, Katherine Tallmadge. dairy and sugar, does not only affect health Additionally, omega-3s assist with and energy, but also helps the skin. protein synthesis which contributes to “When I cut out processed foods, muscle tone and strength, according to sugar and dairy, my skin got significantly physiologist Helen Kollias. clearer,” freshman Alli Miller says.

Because omega-3s are essential for High levels of A1 casein, an inflamcognitive and behavioral functions, ac- matory molecule found in dairy, can concording to the National Library of Medi- tribute to metabolic suppression, weight cine, medical professionals recommended gain and worse acne, according to naturoomega 3 fatty acids and a ketogenic diet pathic doctor Lara Briden. for my brain’s health when I had a conHaving nutritional balance has been cussion. critical for my quality of life. Food can be The ketogenic diet reduces inflamma- medicine or poison, and the choice is ours.

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Art by MAYA ANDERSON

Text/Photo by NICOLE ADAMSON

GARBAGE BIN OR GARDEN Fishing from an ocean we treat like garbage

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HAVE HEARD THE SCRAPING SOUND of tiny fish eating the algae from green sea turtles’ shells, and I have seen the majesty of a spotted eagle ray soaring through the water.

I have also seen glass bottles at the bottom of the ocean and bleached corals dying when the heat of the water is too much for the microalgae that live inside them, sustaining them.

At one time, the oceans seemed endless both in bounty and capacity for human detritus. It once seemed as if any amount of fish could be reaped from the ocean or that the ocean would absorb any amount of garbage we threw into it.

Yet in this case, humanity has failed to realize its mistakes without making them first, and we now are left with an ocean that has floating garbage patches the size of Manhattan, increasing temperatures, and acidifying water.

These pressures are destroying ocean ecosystems from the inside out at the same time that overfishing unbalances ecological communities from the outside in.

It is not sustainable to continue to expect the ocean to provide humanity with the resources it has supplied for millenia without first protecting the ocean’s health.

Inevitably, wind and waterways carry a large amount of the plastic we generate into the sea. There, the sun breaks it down into little bite-sized pieces that look like delectable morsels to hungry fish. As those fish are eaten by larger fish and so forth, toxins from the plastic are eventually consumed by the oceans’ top predators — humans.

Incredibly, 23 percent of individual fish and 67 percent of species of seafood sold in the United States contain anthropogenic (man-made) debris according to a study done by researchers at the University of California, Davis.

Somehow, we have filled the oceans with so much toxic

plastic that not even 360 million square kilometers of ocean surface can put enough distance between our garbage and the fish we eat. We can’t expect the ocean to be our garbage can and our garden.

Human CO emissions have not only affected the oceans by increasing their temperature, but CO dissolved in water also forms carbonic acid. This carbonic acid interferes with the ability of shellfish to produce sturdy shells. In a study conducted by the National Oceanic and Atmospheric Administration, researchers found that ocean acidification is harmful to larval dungeness crab, leaving them vulnerable to predation before they are mature. For California’s fishermen, who harvested $83 million in dungeness crab in 2016 according to the California Department of Fish and Wildlife, this is bad news.

Organisms are being forced to adapt to changing water chemistry, and many are dying from uninhabitable conditions.

Overfishing compounds this problem when humans take so much from the ocean that populations cannot recover. Over 30 percent of fisheries are overfished, according to the Food and Agriculture Organization of the United Nations. When fish are taken in large numbers, marine predators’ food sources are reduced — yet another challenge these underwater communities cannot face. Since fish account for 6.7 percent of human protein consumption according to the FAO, the preservation of ocean ecosystems is key.

In today’s society, the disconnect between food sources and the table is wider than ever. For a resource so rich in biodiversity and majesty, we treat the ocean with far too little respect. Do our future selves a favor and only eat seafood that comes from a sustainable source. Reduce plastic consumption and vehicular carbon emissions to improve water conditions.

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