'Kangaroo mothering' helps boost a child's health and intelligence

    “Kangaroo mothering”, the practice of continuous skin-to-skin contact with a newborn baby, results in healthier, more intelligent and successful children, a new study finds.

    A 20-year follow-up research found that those brought up in the kangaroo method scored higher in IQ tests and earned 53% more. They were also found to be less likely to have behavior problems than babies in a control group.

    Followers of the method nest their kids in a “kangaroo” position on their chest as soon as possible after birth. Both mother and baby are supposed to go home as quickly as possible.

    The technique is often used in cases of premature birth (早产). In such cases, the trained mother acts as the child's main source of stimulation (刺激) and food, in the form of breast feeding. Between 1993 and 1996, a group of more than 700 prematurely born babies in Columbia were, on the basis of random selection, placed either away from mother or were raised using the kangaroo method. Two decades later, a follow-up survey funded by the Canadian Government has shown that those who went through the latter method benefited by comparison.

    Published in the journal Paediatrics, the research shows that kangaroo mothering offered significant protection against early death, with a 3.5% death rate compared to a 7.7% rate in the control group. IQ test also showed a small but significant advantage of 3.5% compared to other infants. 

    Lead researcher Dr Nathalie Charpak, of the Kangaroo Foundation in Bogota, said the method has “significant, long-lasting social and behavioral protective effects”. “We firmly believe that this is a powerful, efficient, scientifically based healthcare intervention that can be used in all settings, from those with very restricted to unrestricted access to healthcare.”

    The study also found that, compared with babies in the control group, those raised in the kangaroo method went on to develop bigger brains, with significantly larger volumes of gray matter.

    When your child lies to you, it hurts. As parents, it makes us angry and we take it personally. We feel like we can never trust our child again. Why does lying cause such anger, pain and worry for parents?

    Parents are understandably very afraid of their children getting hurt and getting into trouble, but they have very little protection against these things as they send their kids out into the word. Kids learn from other kids and from external media, and this makes parents feel unsafe because they can't control the information and ideas that their children are exposed to.

    When your kid lies, you start to see him as “sneaky（卑鄙的）”, especially if he continues to lie to you. You feel that he's going behind your back. You begin to think that your kids are “bad”. Because, certainly, if lying is bad, liars are bad. It's just that simple. Parents need to make their kids responsible for lying. But the mistake parents make is that they start to blame the kid for lying. It's considered immoral to lie. But when you look at your kid like he's a sneak, it's a slippery slope （滑坡谬误）that starts with “You lie” and ends up at “You're a bad person”.

    Kids know lying is forbidden. But they don't see it as hurtful. So a kid will say, “I know it's wrong that l eat a sugar snack when I'm not supposed to. But who does it hurt?” “I know it's wrong that I trade my dried fruit for a Twinkie. But it doesn't really hurt anybody. I can handle it. What's the big deal?” That's what the kid sees.

    So I think that parents have to assume that kids are going to tell them lies, because they're immature and they don't understand how hurtful these things are. They're all drawn to excitement, and they'll all have a tendency to distort（歪曲）the truth because they're kids.

    Traditional Chinese medicine (TCM) is gaining global popularity. According to a government white paper, TCM has been introduced in 183 countries and regions around the world.

    Westerners' understanding of TCM, however, may be limited to acupuncture, cupping and massage(针灸，拔罐和按摩). For instance, the purple, injury-like marks left on U. S. swimmer Michael Phelps，back from cupping for the purpose of relaxing his muscles and reducing pain became the center of attention during the Rio Olympics in 2016.

    As a matter of fact, Chinese herbs play a more important role in getting rid of diseases and keeping the body in good condition in the TCM treatment system than physical treatment. It is therefore disheartening to know that while 103 World Health Organization member countries have given approval to the practice of acupuncture, not many recognize Chinese herbal medicine. TCM falls far behind Western medicine owing partly to the slow development of Chinese herbs.

    Herbs are made into pills, powder and soup, and the kind of herbs used, their quality and quantity, and the processing of the ingredients (原材料) jointly determine the effectiveness of the prescription. Compared with Western medicine, which has standardized drug production processes and treatment methods, TCM lacks standardization, with the chemical composition and functions of its medicines being unclear and their effects being unstable. Fortunately, standardization has improved in recent decades, with an increasing number of factories producing patented TCM drugs.

    Another factor that has prevented the development of TCM prescription drugs is the lack of creativity. While Western medicine-making companies come up with new products every year, TCM drug producers tend to make medicines according to prescriptions handed down from the past. Chinese chemist Tu Youyou's winning the 2015 Nobel Prize in Physiology or Medicine for her research into malaria (疟疾) treatment may drive creativity to some extent in China's TCM industry. However, the current state of affairs cannot be changed within a short time.

Harry, the first camel to arrive in Australia in 1840, was an unlucky beast. He was imported from the Canary Islands by explorer John Horrocks. On an expedition (探险), Horrocks picked up his gun in order to shoot “a beautiful bird to be added to the collection.” Perhaps Harry was an ecologist —- he lurched (突然倾斜), and the gun discharged, shooting Horrocks in the face.

    Horrocks not surprisingly died of his injuries, and his treatments ordered Harry to be shot. The first importation of a camel into Australia came to naught.

    In 1860, 24 camels arrived in Australia to be part of an expedition by explorers Robert O'Hara Burke and William John Wills. It was an unlucky expedition. The pair made one mistake after another, and ended up eating most of their camels, before starving to death.

    Six years later, more than 100 camels and their Afghan minders, arrived in Australia. This time it succeeded and thousands more camels followed.

    Sir Thomas Elder set up the first camel studs (种畜场) in South Australia, while others were set up in Western Australia. This time the camels bred (繁殖) like wildfire. They were used for working, rather than exploring expeditions.

    The imported Afghan cameleers were just as hardy and vital, leading camel trains across the cruel interior (腹地) of Australia, where few dared to go. The camels carried heavy packs of wool and supplies and opened up the desert areas as none had managed to do before. The train that does this crossing today is called The Ghan, in their honor.

    Motorization put these camel trains out of business, and many camels were turned loose. The camels loved Australia, and multiplied in amazing numbers. What is to be done with them?

    Not surprisingly they have become quite a tourist attraction and you can take a camel ride in the desert as the Afghan cameleers once did. But the fact is that camels create quite a problem in areas where they have taken over, as they damage local vegetation, muscle out native animals competing for food, and create chaos when they wander into settled area.

In 2011,a law was born.A kind of ladybug(瓢虫)became the state insect of North Dakota.When the governor 1 the bill into law,four kids stood behind him! 

Jaden,Logan,Megan and Isabel were in first grade 2 their idea for a law was born.Megan and Logan were farm kids and they had been 3 with the ladybug already.They knew that farmers had difficulty in controlling crop-eating pests called aphids and that ladybugs tended to 4 on aphids.The more ladybugs were around,the fewer 5 the farmers had to use.

They decided that this ladybug should be their state insect.This ladybug was of great 6 to the crops on the farm and deserved a place of honor.But they had no idea how to 7 a law.So they asked help from their teacher,who happened to 8 their local state representative.When they all met,he told the kids they would have to present facts and reasons to 9 lawmakers that North Dakota was in need of the ladybug as the state insect.

The students spent much of that first-grade spring 10 ladybugs.There was no doubt that their research was hard work 11 ,they fell in love with it."Even if we hadn't achieved what we wanted," says Jaden,"even if the bill hadn't been passed,I think it was really 12 a lot."

In the fall of their second-grade year,they were invited to speak to a committee.In 13 ,Megan wrote songs for the group to sing,they contacted more experts for support,and they practiced their presentation a lot!They showed up at the state building in ladybug costumes and presented their case.14 ,the bill was passed! 

The students want everyone to know that kids can make a 15 "Whether you are 8 or 80," says Isabel,"you have a voice in your community(社区)."

Pick up any packaged processed food, and there's a decent chance that one of its listed ingredients will be "natural flavour". The ingredient sounds good, particularly in contrast to "artificial flavours" since there is a common belief that ingredients from nature are necessarily safer than something artificially made. But it's not true. Then what exactly does the natural flavour mean? It refers to extracts (提取物) got from natural sources like plants, meat or seafood. When consumers see the "natural flavour" on a label, they are unlikely to assume that someone is squeezing the juice from oranges into their bottles. They know even though natural flavour must come from natural sources, it needn't all come from the plant or meat. For example, orange flavours might contain not only orange extracts, but also extracts from bark and grass.

So if flavours like orange are needed, why not just use oranges? The answer comes down to "availability, cost, and sustainability", according to flavour chemist Gary Reineccius of the University of Minnesota. "If you're going to use all your grapes on grape soda," Reineccius says, "you don't have any grapes for wine making; the products are going to be exorbitant; besides, what do you do with the by-products you create after you've squeezed all the juice out of the grapes?"

Actually, while chemists make natural flavours by extracting chemicals from natural ingredients, artificial flavours are made by creating the same chemicals artificially. The reason why companies bother to use natural flavours rather than artificial flavours is simple: marketing. "Many of these products have health titles," says Platkin, professor from Hunter College. "Consumers may be talked to believe products with natural flavours are healthier, though they are nutritionally no different from those with artificial flavours. Natural flavours may involve more forest clear-cutting and carbon emissions from transport than flavours created in the lab."

Platkin suggests getting more transparent (易懂的) labeling on packaging that describes exactly what the natural or artificial flavours are, so consumers are-not misled into buying one product over another because of "natural flavours". Reineccius also offers simple guidance: "Don't buy anything because it says ‘natural flavours'. Buy it because you like it."