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Showing posts from November, 2022

Psychiatrists and psychologists have higher incidence of mental illness in themselves!

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Psychiatrists and psychologists treat mental issues of their patients. But what about their own mental illnesses?  Psychiatrists and psychologists are more ill mentally  Doctors   are in great stress during their training as well as career period. The workload, busy and fast life schedules, and higher expectations and competitiveness and the nature of the job itself leads to a sense of exhaustion, both physical and mental. There is a heavy burnout. Moreover, time for socialization is almost nil.  Hence, doctors are in grave risk of suffering from mental health illnesses. And in this, psychiatrists and psychologists have a higher risk and incidence of mental health issues.  It is a sad truth that psychiatrists and psychologists are more ill mentally than general public or other doctors. This has been known but not accepted and recognised sufficiently.  Also, read: Narcissist mothers are non-loving and jealous of their daughters  Studies have revealed that psychiatrists and psychologists

What is coffee less coffee? Ingredients and benefits!

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 You have heard of meatless meat, milkless milk, fishless fish. And now there is news on coffee less coffee. This is a beanless coffee. It means that it has no coffee beans in it. Then what is this coffee made up of? The coffee less coffee Atomo company is the launcher of this coffee less coffee. They claim that their coffee is not made from coffee beans. It tastes like coffee and has its aroma. But it is safe for environment and had reduced carbon food prints.  It is one of the lab grown foods and drinks. It is molecular coffee. The Seattle-based startup Atomo has started this venture. And it was able to secure USD 40 million from investors for this new coffee manufacture. Atomo co-founder and Chief Science Officer Jarret Stopforth says: “We looked at green beans, roasted beans and extracted (brewed) coffee samples and through advanced analytical procedures studied the volatile and non-volatile compounds present. By evaluating the individual compounds in coffee we were able to map the