Stressed, burdened with life's difficult problems and fear that your health is declining? Then sex is the answer to happiness, longevity and a healthy body. You don't agree? Well, here is a list of the health benefits of sex, so do it daily to experience complete pleasure. These are 16 reasons to have sex today!
1. De-stress Sex helps you reduce stress. When deep breathing exercises fail to de-stress you, sex will do the needful.
During sex your body produces dopamine, a substance that fights stress hormones, endorphins, aka "happiness hormones" and oxytocin, a desire-enhancing hormone secreted by the pituitary gland. In a study, published in the Public Library of Science journal, three neuroscience researchers conducted a test on male rats and found that the sexually active rats were less anxious than rats with no sexual activity.
2. Great Form of Exercise Making love is a form of physical activity. During intercourse, the physiological changes in your body are consistent with a workout. You must have noticed that the respiratory rate rises, which means you get tired. Hence, you burn calories. If you have sex three times a week for 15 minutes (but we know you can do better than that) you'll burn about 7.500 calories in a year. That's the equivalent of jogging 75 miles! Heavy breathing raises the amount of oxygen in your cells, and the testosterone produced during sex keeps your bones and muscles strong.
3. Lowers high blood pressure Hugs and sex can improve your blood pressure. Sex reduces diastolic blood pressure, that is, the bottom number while reading blood pressure.
Researchers with the University of Paisley conducted an experiment on the same. They concluded that sex improves blood pressure.
4. Builds your immunity Trying to fight the sniffles? Sex is the answer to fight cold and other health problems; sex can boost your immunity.
Immunoglobulin A, an antigen that fights the flu increases when the frequency of sex increases.
5. Makes You Look Younger Making love three times a week can make you look 10 years younger, claims a Scottish researcher. "It's good for you to have good sex," says David Weeks, a clinical neuropsychologist at the Royal Edinburgh Hospital, whose study on the effects of sex on aging appears in his book, Secrets of the Superyoung.
6. Healthy heart Sex helps you burn calories but it can also improve your heart. Sex will take care of stroke and heart attacks, you just have to enjoy the moment.
Scientists with New England Research Institute examined the effect of sex on the heart. The study concluded that men are 45 percent less likely to experience cardiovascular diseases. But the study fails to study the effect of sex on a woman's heart.
7. Pain relief Pleasure is the measure to beat out the pain. Do you experience migraines and body pain? Well sex is the answer. But if you experience back pain, it is best to consult a doctor.
Dr. George E. Erlich, an arthritis specialist from Philadelphia conducted a study on the link between arthritis and sex. He narrows down that patients who engaged in sex experienced less pain.
8. Builds trust and intimacy The act of sex spikes the hormone oxytocin; this hormone is responsible for your happiness and love. If your feel your relationship is falling out, there is trust or you're worried that your partner will stray away, then sex will dispel these doubts. The hormone oxytocin builds trust and brings couples closer, and cupid too.
9. Less chances of cancer Regular ejaculation reduces your chances of developing prostate cancer. In an Australian study men who ejaculated 21 times a month were least likely to develop cancer. It is further supported by other researches that sexual intercourse reduces the risk of prostrate cancer.
10. Stronger pelvic muscles Sex involves the use of several muscles; hence regular sexual intercourse can help you develop stronger pelvic muscles. Further, since the act of sex involves a range of muscles, it also helps strengthen these muscles - for ex: quads, your core, and the upper back. Through regular sex, you can also maintain a strong bladder and bowel function.
Strong muscles, calorie burner, improves heart health - sex seems to take care of you.
11. Prostate Protection Most of the fluid you ejaculate is secreted by the prostate gland. If you stop ejaculating, the fluid stays in the gland, which tends to swell, causing lots of problems. Regular ejaculation will wash those fluids out and ensure the well being of your prostate until old age. Problems may also occur when you suddenly change the frequency of ejaculations.
12. Induces sleep After that great, lovely workout you are bound to get good sleep. But guess what? Sex works the same way as exercise. The increased heart rate leads to increased post-coital relaxation. Sex could be the next thing for insomniacs! So what really happens: - Sex can relax you, hence if you are already tired, the act of sex will induce sleep. - When men ejaculate they become lethargic, this can make them sleepy.
13. Regular periods Apparently sex can improve your menstrual cycle. Sex regulates hormones, which in turn regulate the menstrual cycle. Sex reduces stress, which is one of the reasons women miss their periods. Sex seems like a better option than pills.
14. Prevents Erectile Dysfunctions Fifty per cent of men older than 40 suffer from erectile dysfunctions and all young men fear the moment when they won't be able to get it up any more. The best medicine against impotence is...sex. An erection keeps the blood flowing through your penile arteries, so the tissue stays healthy. Plus, doctors compare an erection to an athletic reflex: the more you train the more capable you are to perform.
15. Live longer A healthy heart, stronger muscles, increased circulation of oxygen and happiness are some of the factors that add life to the years and as a result - years to your life.
A study published in the British Medical Journal reveals that men who engaged in sex often live twice as those who rarely had any action.
16. Healthier semen If you're trying to conceive, you increase the volume of semen if you have sex regularly. Regular sex replaces old sperms from the testicles. If there is a natural build of sperms it can lead to DNA damage.
Troubled by wrinkles around your eyes? Worried that your skin is sagging, or those gray hairs are making you look your age? So have sex.
Making love three times a week can make you look 10 years younger, claims a Scottish researcher.
"It's good for you to have good sex," says David Weeks, a clinical neuropsychologist at the Royal Edinburgh Hospital, whose study on the effects of sex on aging appears in his book, Secrets of the Superyoung.
Over the last 10 years, Weeks and his colleagues interviewed 3,500 European and American men and women on a variety of lifestyle topics. Participants ranged in age from 20 to 104, but most were 45 to 55 years old.
The thing they had in common: They looked young for their age. That's what a six-judge panel decided after watching the interviewees through a one-way mirror. The volunteer judges guessed the participants' ages from seven to 12 years younger than their actual ages, Weeks says.
Interview topics ranged from how they deal with stress within relationships, how they get along with their parents and high and low points of their lives, to prior sexual experiences, how often they had sex and whether they enjoyed it.
A vigorous sex life, Weeks says, was the second-most important determinant of how young a person looked. Only physical activity proved more important than sex in keeping aging at bay, he says.
Other major influences on keeping a person young-looking included socializing with people of all ages, being married to or in a relationship with someone younger and, for women, taking hormone replacement therapy during menopause, Weeks says.
So, how often should you do it?
The young-looking participants had sex an average of three times a week, Weeks says. By comparison, a group of men and women in the same age bracket and from similar neighborhoods reported having sex an average of twice a week, he says.
More frequent sex -- more than three times a week -- didn't seem to produce any added benefits, Weeks says.
Casual sex doesn't count
And casual sex with different partners, or cheating, did not slow the aging process, the researchers say. In fact, Weeks says, it may cause premature aging from worry and stress.
"The sex doesn't work without a good relationship," Weeks says. "It works via a relationship that is very supportive and emphatic, in which both people are physically and emotionally compatible."
Others agree that sex can be good for your health.
"It's extremely important to your health," says Dr. Barbara Bartlik, a clinical professor of psychiatry at Weill Medical College of Cornell University in New York City. "It promotes marital harmony. The stresses and strains become more manageable when a couple is having sex regularly."
And Carol Ellison, a California psychologist and author of Generations of Women Share: Intimate Secrets of Sexual Self-Acceptance, says previous research has shown other physiological benefits to sex as well.
Sex can burn fat and cause the brain to release endorphins, naturally occurring chemicals that act as painkillers and reduce anxiety, she says. In men, sex seems to stimulate the release of growth hormones and testosterone, which strengthens bones and muscles. In both men and women, research has shown, sex also seems to prompt the release of substances that bolster the immune system.
And people who have lots of sex, Ellison says, tend to eat better and exercise more.
But three times a week may not be optimal for everyone, she says. People who are healthier and feel younger, for instance, may want more frequent sex.
Plus, she adds, sex means different things to different people.
To Weeks, sex and orgasms are one and the same. In his study, the researchers assumed that people who said they had sex three times a week also had orgasms three times a week.
"Sex is the most pleasurable activity people take part in, and because the orgasm is the most pleasurable of that, it's hard to separate it out," Weeks says. "It's hard to say if it accounts for 50 percent or 75 percent" of the beneficial effects.
Does sex = orgasm?
But Ellison believes good sex can take many forms.
"We're caught up in this idea that sex equals orgasm," Ellison says. "You don't have to put on a performance when you have sex. You don't even have to have intercourse."
Preoccupation with orgasm, especially among women, can make them feel like a failure in bed when it doesn't happen, she says.
"The key is not, 'How am I doing? Am I getting turned on fast enough? Is this going to happen?' " she says. "The key is, 'Am I enjoying what is happening at this moment?' "
How often those moments occur seems to depend on where in the world you live.
Americans had the most sex in 1999, according to a recent survey of 18,000 men and women between 16 and 25 years of age conducted by SSL International, the British manufacturer of Durex condoms.
The worldwide average was 96 times a year, but Americans claimed to have had sex 132 times a year, followed by the Russians (122), French (121) and Greeks (115). Young Japanese made love the least often (32 times a year), the survey says.
Americans also seem to be getting a head start on people from other countries, reporting the earliest average age at which they started having sex. Americans lost their virginity at an average age of 16.4 years, followed by Brazilians at age 16.5 and the French at 16.8, the survey says.
The French had the most sexual partners, claiming an average of 16.7 each. Greeks were second with 15 partners each, followed by Brazilians with 12.5 and Americans with 11.8. Residents of India were the most faithful to their partners, with 82 percent saying they had sex with just one person.
But Bartlik says it's best to take the survey with a grain of salt. Researching sexual behavior is difficult, she says, because it's hard to get truthful answers. Some people inflate their answers on purpose, and for many questions it's difficult to give precise responses unless you've kept a weekly chart of sexual activity, she says.
"Perception is everything," Bartlik says. "Just look at the Woody Allen movie [Annie Hall]. He says, 'We never have sex.' She says, 'We're having sex all the time.' "
For information on other recent studies on sexuality, check out the Web site of the Kinsey Institute.
Tick Removal: A nurse discovered a safe, easy way to remove ticks where they automatically withdraw themselves when you follow her simple instructions. "I had a pediatrician tell me what she believes is the best way to remove a tick. "
Apply a glob of liquid soap to a cotton ball. Cover the tickwith the soap-soaked cotton ball and swab it for a few seconds (15-20); the tick will come out on its own and be stuck to the cotton ball when you lift it away. Please pass on.
Here we glimpse some of the potentials for the unabated and bizarre proliferation of GMOs. Some of these developments you will already know about (hopefully), but some will come as a surprise. As I see it we are now at a crossroads where we can still dismantle this dangerous and perverted manipulation of the very fabric of life, the sacred code of nature, which will undoubtedly affect each and every one of us in profound ways now and in the future.
Here we are reminded that the fight against GMOs and to save organics is not just a battle for what we knew yesterday, which is bad enough. It is a fight against the future of the GE movement and the unlikely and increasingly creepy, scary, and deranged turns it will likely take. Just today I read elsewhere that 35 species of fish, in addition to salmon, are slotted to be genetically engineered for various traits. I am not going to preview the highlights of what is below, but maybe you too will be left wondering, “What will they think of next?”
I hope we never have to find out. We have to stop this now before we and future generations have to be genetically engineered, RoundUp and 2,4-D Ready at the least perhaps, to withstand the onslaught of the weird stuff being channelled into our food supply and into our environment. If you haven’t already, perhaps after reading this article you will be more ready to take a real stand against GMOs by enacting the 11 Simple Steps to Eradicate GMOs and join our GMO Eradication Movement. Now put down that bowl of GMO corn chowder, buckle your seatbelts, clear you ears and clean off your eyeglasses for the list of 20 GMOs coming soon and already arrived to supermarket shelves near you.
Good luck distinguishing these Frankenfoods from real, natural food as they flood our supermarkets.
Genetically altered to withstand heavy applications of toxic chemicals, resist disease or contain more nutrients, so-called “Frankenfoods” are appearing on supermarket shelves at a rapid rate. Currently, genetically modified (GM) corn and soy can be found in many processed foods, and the produce section may contain GM zucchini, corn on the cob and papaya. But beyond those that have already been approved for human consumption, many more GMOs are on the way – and they probably won’t be labeled. These 20 crops and animal products include both those that are already available (whether we like it or not) and some that are still in development, like cows that produce human breast milk.
Corn
If you eat any kind of processed food on a regular basis – tortilla chips, cereal, granola bars – chances are, you consume genetically modified corn. The Center for Food Safety estimates that over 70% of the processed foods in American grocery stores contain genetically modified corn or soy. Corn is altered to contain proteins that kill insects that eat them, so they effectively produce their own pesticides.
Rice
Rice plants are often modified to be resistant to herbicides and pests, to increase grain size and to generate nutrients that don’t exist in the grain naturally. Varieties include Bayer’s herbicide-resistant “LibertyLink” rice, vitamin A-infused “golden rice” and the bizarre Ventria Bioscience “Express Tec” rice, which has been altered to contain human proteins naturally found in breast milk. The latter is used globally in infant formula.
Tomatoes
Among the first foods to be genetically altered, GM tomatoes have been developed to be unnaturally high in anti-oxidants, to have more intense flavor and to stay fresh longer. While there are not currently any genetically modified tomatoes on store shelves, they’re being used extensively by scientists to study the function of genes that are naturally present in the plants.
Soybeans
The most common genetically engineered food of all is the soybean. Since 1996, scientists have been creating varieties of soybeans that are resistant to both pests and herbicides, and they wind up in places you’d least expect them, like candy bars. A new GM soybean with higher levels of healthy oils was approved by the USDA in 2010; chemical companies DuPont and Monsanto are both working on their own versions of the biotech bean.
Cotton
We don’t think of cotton as a food, and technically it isn’t – but we still end up eating it. Cotton isn’t classified as a food crop, so farmers can use any chemicals they want when growing it. That means cottonseed oil, which is present in products like mayonnaise and salad dressing, can be packed full of pesticides. Along with soy, corn and canola, cotton grown for oil extraction is one of the most frequently genetically modified crops in the world.
Canola Oil
Canola, a cultivar of rapeseed, produces one of the most commonly consumed food oils, and it’s one of America’s biggest cash crops. What you may not know is that canola stands for “Canadian oil, low acid,” referring to a variety of rapeseed developed in the 1970s. 80% of the acres of canola sown in the U.S. are genetically modified, and a 2010 study in North Dakota found that the modified genes of these plants have spread to 80% of wild natural rapeseed plants.
Sugar Beets
Despite the fact that an environmental impact study has yet to be completed, the USDA has announced that farmers may now plant Monsanto’s Roundup Ready sugar beets, which have been altered to withstand the company’s herbicide. This decision comes despite a 2010 court order that prohibited planting the GMO beets until the study was performed. Sugar beets provide about half of America’s sugar.
Salmon
Salmon may become the first genetically modified animal to be approved for direct human consumption. The FDA has decided that a variety of GM salmon that grow twice as fast as their natural, un-modified peers is both safe to eat and safe for the environment.
“We’re looking here at a scenario where the fish might wind up sooner or later in the ocean,” Brian Ellis, plant biotechnologist at the University of British Columbia Vancouver, told Discovery News. “I think if we go down this route, we have to be prepared to accept some potentially unknown consequences.”
Sugar Cane
Providing the other half of America’s precious sugar, sugar cane is set to debut on our shelves in genetically modified form sometime soon. Brazil’s state-owned agricultural research agency has been hard at work developing drought-resistant sugar cane that also bears increased yields for years now, and may have it certified for commercial use within five years. Australia is also working on its own version.
Papaya
After the Ringspot Virus nearly destroyed all of Hawaii’s papaya crops, a new variety was engineered to resist the disease, and it now represents the majority of the papayas grown in the United States.
“Papaya would be unique in the sense where the industry in Hawaii is dependent on biotech,” says Kevin Richards, director of regulatory relations for the American Farm Bureau. “What you have in Hawaii is a very contained, isolated agro-eco system, which is vulnerable to diseases.”
Potatoes
The first genetically modified food to be approved for cultivation in Europe in over a decade, Amflora potatoes are currently being grown in Sweden. High in starch content, the potatoes are actually meant for use in paper, glues and other commercial products rather than as food, but that doesn’t mean they won’t end up affecting the food chain. Nearby farmers worry about their rabbits, deer, and especially their bees.
Honey
Could genetically modified crops have something to do with the mysterious ailments that are killing honeybee colonies by the billions? Some researchers believe so. A zoologist in Germany found that genes used to modify rapeseed crops had transferred to bacteria living inside bees. GMOs are currently considered to be among the possible causes of Colony Collapse Disorder. And if the genes are causing changes within the bees, they’re also likely to cause changes to the honey that the bees produce.
Bananas
After banana crops in Uganda were affected by a bacterial disease that caused the plants to rot, scientists developed a genetically modified variety that could help alleviate the $500 million annual loss. The ban on GM crops was waived to make way for the GM version of Uganda’s staple food. A gene from sweet pepper was inserted into the bananas that make them resistant to the bacteria. Cultivated bananas have almost no genetic diversity, so supporters of this decision argue that introducing the GMO fruits will actually help bananas as a whole.
It is no secret that our world is seeing a huge increase in poor health and cancer cases. It should come as no surprise when we look at what we eat daily, the condition of our environment and the types of body care products we use daily that contain a ton of cancer causing agents. Mainstream medicine suggests that chemotherapy and radiation are the best means to go about treating cancer, but there is a growing body of evidence to suggest there exist much better cures.
Cannabinoids may very well be one of the best disease and cancer fighting treatments out there. If you have heard of Rick Simpson you have heard of his methods of preparing cannabis or hemp in such a way where he is able to extract the oil from it and use that oil to treat cancer. Rick has been very successful in his work and his popularity is growing as a result. At the same time, he has received a great deal of flack for his methods as they pose a serious threat to the business that is cancer.
What are cannabinoids?
Cannabinoids refer to any of a group of related compounds that include cannabinol and the active constituents of cannabis. They activate canbinoid receptors in the body. The body itself produces compounds called endocannabinoids and they play a role in many processes within the body that help to create a healthy environment. Cannabinoids also play a role in immune system generation and re-generation. The body regenerates best when it’s saturated with Phyto-Cannabinoids. Cannabinoids can also be found in Cannabis. It is important to note that the cannabinoids are plentiful in both hemp and cannabis. The differentiation between hemp and cannabis is simply that hemp only contains 0.3% THC while cannabis is 0.4% THC or higher. (Technically they are both strains of Cannabis Sativa.)
Cannabinoids have been proven to reduce cancer cells as they have a great impact on the rebuilding of the immune system. While not every strain of cannabis has the same effect, more and more patients are seeing success in cancer reduction in a short period of time by using cannabis. Contrary to popular thought and belief, smoking the cannabis does not assist a great deal in treating disease within the body as therapeutic levels cannot be reached through smoking. Creating oil from the plant or eating the plant is the best way to go about getting the necessary ingredients which are the cannabinoids. Another aspect of smoking the cannabis that must be looked at is the fact that when the cannabis is heated and burnt it changes the chemical structure and acidity of the THC which changes its ability to be therapeutic. Further, anytime you burn something and inhale it, you create oxidation within the body. That oxidation is not healthy for the body and can lead to health issues itself.
Cannabinoids can prevent cancer, reduce heart attacks by 66% and insulin dependent diabetes by 58%. Cannabis clinician Dr. William Courtney recommends drinking 4 – 8 ounces of raw flower and leaf juice from any Hemp plant.
Cannabis – whether Sativa, Indica, Ruderalis, male, female, hermaphrodite, wild, bred for fiber, seeds or medicinal resin – is a vegetable with every dietary essential we can’t synthesize: Essential Amino Acids, Essential Fatty Acids, Essential Cannabinoid acids and hundreds of anti-Cancer compounds. It is important to note that when we isolate to important compounds of cannabis and take them in supplement we miss out of the bio-synergistic compounds that go along with it in full plant form. This makes it more difficult for the body to determine what exactly it is taking in.
“If you heat the plant, you will decarboxylate THC-acid and you will get high, you”ll get your 10 mg. If you don’t heat it, you can go up to five or six hundred milligrams & use it as a Dietary Cannabis. . . and push it up to the Anti-oxidant and Neuro-protective levels which come into play at hundreds of milligrams,” stated Dr. William Courtney.
The Endocannabinoid System (ECS) maintains our biological systems by regulating each cell tissue. It uses Arachadonic acid/Omega 6 to make Endo-Cannabinoids: fatty molecules that communicate harm between cells. Dietary Cannabis mimics the ECS by providing Cannabinoids when there is an Arachadonic acid deficiency or Clinical Cannabinoid Deficiency.
Doctors who have been researching cannabis and it’s benefits in diet for some time have recommended that people make cannabis a part of their everyday diet. To reiterate, the plant does not need to contain high levels of THC and it can simply be hemp. Eating Cannabis that does contain THC will not get you high. Also, smoking it does not give the same results as eating or juicing the plant. If we view the plant simple as a vegetable like all other vegetables we eat, it makes sense that we wouldn’t put it inside rolling papers and smoke it to get the nutritional benefits.
Thirty-five years ago, middle school-age Mike Brucks realized he wanted to be a police officer. After graduating from high school he joined the army and became a military traffic cop on the million-acre Fort Bliss in western Texas and New Mexico. "It was a small-scale community, with slow speeds, and we would investigate accidents on- and off-post, in Colorado, New Mexico, and as far as Corpus Christi, anywhere a serviceman was injured or killed," Brucks says. After six years in the Army he joined the El Paso Police Department as a traffic cop. He retired last May after 22 years and almost 40,000 tickets, by his estimation, most of which he issued while riding Kawasaki and Harley-Davidson big-motor touring bikes. Here are some of his stories from the road and tips for motorists looking to avoid a ticket.
Besides speeding, which is the reason for most tickets, what's most likely to get a traffic cop's attention?
Seatbelts, cell phones, red lights, and stop signs. I concentrate on all the things that can cause an accident. There are some cops who write tickets for expired plates, for having no insurance or registration, but you're not going to crash because of any of that. I focused on safety issues—that's what I like to do.
Motorcycle or car—which is better for catching speeders?
Motorcycles accelerate so much faster and can maneuver around traffic better. When I'm in a car, it's harder to get it turned around. I grew up riding dirt bikes as a kid. I've always been riding. I teach riding with the Motorcycle Safety Foundation; I have a BMW RT1150 as a personal bike.
Do traffic cops think it's cheating to hide behind billboards?
No. You've got a radar detector; you know where we hide. If you are thinking we are hiding somewhere, it's because you're speeding.
Do you have favorite hiding places?
I stay on the freeway mostly. That's where there are more speeders. I'll park under overpasses, on bridges. I need to be able to start the bike and accelerate to go after someone. If there are a lot of exits, I can miss [a speeder] who can maybe get off at an exit, and then it's too late to catch him.
How much leeway do you give someone before writing them a speeding ticket?
The speed limit in Texas used to be 60 mph, [and] well, out on the clear road where there's a lot of visibility I give people leeway. I wouldn't write tickets until they got to 80 mph. I've never worked an area where the speed limit drops a lot without warning, what I call a trap. If there's a new speed limit that's lower, it [takes] time for people to get used to it and I don't write tickets there.
What can a driver say to get out of a ticket?
When someone tells me that a family member has just been sent to the hospital and they're on their way, how can I ticket them for that? I tell them that they're not being safe, that they need to slow down and stay safe. That's about it.
I think now it's much more of a rat-race world than it was 30 years ago. The workforce has generated that. People have to be at work on time or risk getting fired, kids have to be picked up and taken places—it's just citizens in a hurry. Ninety-eight percent of the people I stop are law-abiding good citizens, and they say they have no reason to speed. That's an easy ticket. They're not happy, but I could go months without any problems, without anyone cussing me out. I wrote a lot of warnings, too, but it all depends on the situation, if they were being safe.
What different kinds of speeders do you find?
Monday through Friday, they're all trying to get to work; they go 70 to 75 mph in a 60 mph zone. On Saturdays and Sundays, there is less traffic, no rush hour, and they go 85 to 90 mph. On the [Woodrow Bean] Transmountain Road, there is a "100 Miles per Hour" club, and a lot of motorcyclists run it on the weekends. When I first started, I worked night shifts, and there are a lot of bad people out there at night. So I liked days, and I would try to work as early as possible before it got hot, because I was on a motorcycle.
Are speed limits too low?
No, the traffic engineers, at least in Texas, are pretty good. It's not that some parts of the highway are safer for speeding, it's that drivers aren't always paying attention. People die on lonely deserted stretches of road too. There are a lot of times drivers aren't concentrating. They need to understand you're going 100 feet per second on the highway. Above 75 mph things just happen so fast, [whether it's] a flat tire, a coyote, wind, dirt, or rocks. It's not that much better now that cars are safer; reaction times are still the same.
What's the toughest ticket you've had to write?
I clocked a woman coming down from New Mexico on Highway 54 at 111 mph. She had just been stopped for going 90 mph 15 minutes [earlier] in New Mexico. Everybody has a reason, and I want to know it. I always ask why someone was speeding, and that's just to open things up. I want to know what they're thinking, if they need my help for something. She had been crying, and the tears didn't just start—they'd been going on a long time, you can tell. She was on her way to a motel in El Paso to catch her husband who was shacked up with another woman there, cheating. How do you write a ticket for that?
Who's the craziest speeder you've seen?
I stopped a guy going 136 mph. I caught him mostly because he thought he lost me. I came up beside him and blocked his front wheel on the curb. The hardest part after that was now I have to be courteous and respectful, although he could have killed someone, and that makes me angry. It's really too bad, he was a good kid, never been in trouble, but now he had to go to jail for felonious evading, and that's really going to wreck his life.
When do you not chase a speeder?
I clocked a guy on a crotch-rocket bike doing 189 mph. Just let him go. Since police departments began to get sued for chasing speeders, around 1995, there's a fine line. You have to determine if you can catch him, if chasing him will cause an accident for him, for you, for the public. There's no way to catch anyone like that.
Cannabis – whether Sativa, Indica, Ruderalis, male, female, hermaphrodite, wild, bred for fiber, seeds or medicinal resin – is a vegetable with every dietary essential we can’t synthesize: Essential Amino Acids, Essential Fatty Acids, Essential Cannabinoid acids and hundreds of anti-Cancer compounds.
Cannabis clinician Dr. William Courtney recommends drinking 4 – 8 ounces of bud and leaf juice of any Hemp plant, 5 mg of CBD per kg of body weight, a salad of Hemp seed sprouts and 50 mg of THC daily, divided into 5 doses with an Arachadonic acid source, such as Hemp seed oil.
“If you heat the plant, you will decarboxylate THC-acid and you will get high, you”ll get your 10 mg. If you don’t heat it, you can go up to five or six hundred milligrams & use it as a Dietary Cannabis. . . and push it up to the Anti-oxidant and Neuro-protective levels which come into play at hundreds of milligrams,” stated Dr. William Courtney.
“The amount of Cannabinoids we need would be difficult to get through smoked Cannabis without feeling the intoxicating effects,” said Kristen Courtney.
The Endocannabinoid System (ECS) maintains our biological systems by regulating each cell tissue. It uses Arachadonic acid/Omega 6 to make Endo-Cannabinoids: fatty molecules that communicate harm between cells. Dietary Cannabis mimics the ECS by providing Cannabinoids when there is an Arachadonic acid deficiency or Clinical Cannabinoid Deficiency.
The body regenerates best when it’s saturated with Phyto-Cannabinoids, which takes 3 months of Dietary Cannabis use. Patients exceeding 4 decades need Dietary Cannabis daily.
Patients using blood pressure, birth control, Epilepsy, Anti-psychotic or any Cardiac medicines need more Dietary Cannabis to elevate their serum Cannabinoid levels.
Oxidative diseases and Amphetamine, radiation or Alcohol damage can be prevented or treated with Cannabinoid therapy.
Cannabinoids are particularly effective in the treatment of oxidative associated diseases of the CNS because they cross the Blood Brain Barrier and exert their anti-oxidant effects.
Hemp juice has lowered blood pressure an average of 10 points within 2 hours.
Patients suffering from end stage Cancer need to eat buds whole.
Plants sprayed with anything shouldn’t be juiced, but some pests are edible, such as Spider mites.
To prepare leaves for a juicer, avoid rinsing – soak them in water for 5 minutes.
Masticating juicers are efficient for leaves, buds and sprouts; a centrifugal juicer may need additional vegetables to chop fibers. To preserve juice fill containers so that air is minimized; a dose of juice frozen in an ice cube tray retains medicinal value.
A sprout’s prophylactic, analgesic, anxiolytic, anti-oxidant and activities peak within 1-2 weeks.
For CBD without dysphoria from THC psycho-toxicity, heat bud to 166 degrees with a heat gun – the longer a bud is boiled, the less THC remains.
D9THC boils at 157C, D8THC boils at 175C, CBD boils at 188C.
Drinking heated juice for THC is more potent because there is less vaporization, adhesion and degradation to decrease potency. When calculating a dose of heated juice from a new strain make sure to begin with smaller doses: the amount of THC in a cup of juice can exceed 100 joints worth – which could leave one unconscious for a number of days – and even heated leaves can be psycho-active.
A 20 mg dose of THC causes most patients to stagger, after 30 mg THC most are unable or unwilling to stand.
“The Hemp plant is actually an excellent plant because the THC content can be low, that’s if you’re treating a condition for which appears CBD food supplement is in order. . . The plants we’re using in Luxembourg have only 1% CBD, a 1% CBD plant is providing you with 19 times more CBD per pound than Oranges provide you of vitamin C. A 1% is an excellent source, you can make tremendous concentrates you can eat the plant raw – and the absence of the THC – you can heat Hemp, which you can’t do with other strains because the THC acid comes out and you end up with a psycho-toxic substance,” says Dr. William Courtney
Viable Hemp seed from the detoxyourworld, happilyraw and gojiking.co.uk websites approach pure CBD.
Steam or UV sterilized Hemp seeds sprout at a lower germination rate; such as seeds from Nuts dot com, Avian Organics and Persnickety Parrot websites.
Canadian Hemp seed oil contains 10 mg per kg of CBD; Swiss and Finland sourced Hemp seed oil can contain up to 50 mg of THC per kg.
Swiss Hemp “essential” oil contains 540 mg of CBD and 3 mg each CBD, CBG and CBN per kg with no acids.
Raw Cannabis produces non-psychoactive acidic Cannabinoids. It’s medicinal at lower doses than heated preparations because constituents have an Entourage effect when they act synergistically. 90% of the medicinal constituents are destroyed with heat – such as terpenoids, which can greatly prolong the amount of time a Cannabinoid affects our body.
“It’s the poster-child for raw food.”
Acidic Cannabinoids are absorbed by our body 400% better than neutral Cannabinoids and do not require a Cannabiniod receptor to produce medicinal activity.
Neutral Cannabinoids are the product of aging, heat or light. THC – the only psycho-active group of Cannabinoids – and all other neutral Cannabinoids are barely present in raw Cannabis.
There 16 possible classes of Cannabinoids and over one hundred Cannabinoids in each trichome; in a ratio that changes throughout development with variations between cultivars. Each act differently: CBD-acid has anti-biotic activity but CBD doesn’t.
Contact The Humboldt Patient Resource Center, Canna Culture Collective, Leonard Moore Co-op or ask local growers in a Cannabis forum for fresh Cannabis leaves.
Source: PreventDisease.com via: myscienceacademy.org - Author: Alyx S. Kerr; he is a 24 year old Cannabis enthusiast who has no doubt that Cannabis is the most important biomass for Biological, Ethical and Environmental systems. Visit his website at www.RawHemp.tk
Would you use sodium, a caustic alkali, to season your food? Or chlorine, a poisonous gas? “Ridiculous questions,” you say. “Nobody would be foolhardy enough to do that.”
Of course not. But the shocking truth is that most people do so… because they don’t know that these powerful chemicals constitute the inorganic crystaline compound — salt.
For centuries, the expression “salt of the earth” has been used as a catch-all phrase to designate something good and essential. Nothing could be more erroneous. For that harmless product that you shake into your food every day may actually bury you. Consider these startling facts:
1. SALT IS NOT A FOOD! There is no more justification for its culinary use than there is for potassium chloride, calcium chloride, barium chloride, or any other harmful chemical to season food.
2. Salt cannot be digested, assimilated, or utilized by the body. Salt has no nutritional value! SALT HAS NO VITAMINS! NO ORGANIC MINERALS! NO NUTRIENTS OF ANY KIND! Instead, it is positively harmful and may bring on troubles in the kidneys, bladder, heart, arteries, veins, and blood vessels. Salt may waterlog the tissues, causing a dropsical condition.
3. Salt may act as a heart poison. It also increases the irritability of the nervous system.
4. Salt acts to rob calcium from the body and attacks the mucous lining throughout the entire gastrointestinal tract.
SALT IS NOT ESSENTIAL TO LIFE
It is frequently claimed that salt is essential for the support of life.
However, there is no information available to substantiate this viewpoint. The truth is that entire races (primitive peoples) use absolutely no salt today and have not used it throughout their entire history. If salt were essential to life, these races would have become extinct long ago. The fact that they are not only alive but have far better health than other races, would seem to indicate that the supposed “necessity” of salt is a commercially-inspired invention or merely the product of the imagination.
WHAT SALT DOES TO YOUR STOMACH
An important objection to salt is the fact that it interferes with the normal digestion of food. Pepsin, an enzyme found in the hydrochloric acid of the stomach, is essential for the digestion of proteins. When salt is used, only 50% as much pepsin is secreted as would otherwise be the case. Obviously, under such conditions, digestion of protein foods is incomplete or too slow. The result is excessive putrefaction of protein and, in some instances, gas and digestive distress.
THE SALT HABIT IS A DEADLY HABIT — BREAK IT!
People undoubtedly would not add inorganic salt to their food if they were never taught to do so in the first place. The taste for salt is an acquired one. When salt is eliminated from the diet for a short time, the craving for it ceases. It is only during the first few weeks after table salt is discontinued that it is really missed… after that, abstinence is of little difficulty. In fact, many of my health students… who have broken the deadly salt habit… write me that NOW they cannot stand salted foods! When someone serves them salted food, it gives them an abnormal thirst for liquids.
Harvey Diamond “Fit For Life”
Q. Just how harmful is table salt?
A. The Egyptians used salt for embalming. Let’s take the hint! This year Americans will consume five hundred million pounds of salt. That’s a lot of embalming. Salt is everywhere and in everything from pet food to baby food. Salt is a major contributing factor to the increasing incidence of hypertension, or high blood pressure, in this country. It is so caustic to the sensitive inner tissues of the body that water is retained to neutralize its acidic effect. This adds weight to the body. Overuse of salt can contribute to a severe affliction of the kidneys called nephritis.
SALT EATING PERNICIOUS Herbert M. Shelton
In their effort to supply a basis for the salt eating habit men who call themselves scientists uncritically repeat the popular folklore that wild animals seek out “salt licks” to obtain salt. Salt eating is an acquired habit and serves no useful purpose. The practice of eating salt has never been universal.
Thoreau says he gave up salt eating when he found that the Indians did not use it. It is highly probable that he was influenced in this as much by Graham as by the Indians.
In his Eskimo Life, Stefansson, the famous arctic explorer, says: “After you have been a month or so without salt you cease to long for it, and after six months I have found the taste of meat boiled in salt water distinctly disagreeable. No Eskimo will touch salt if he can help doing so. Many other people have existed for ages without taking salt. One who has been accustomed to adding salt to his food finds unsalted food dull, flat, insipid and tasteless until his sense of taste has regained its normal tone. Robinson Crusoe had no salt and, at first, he found food unappetizing. The giant crawfish which he caught were unpalatable.
Naturalists inform us that in some parts of the earth, certain animals, such as the elephant, African antelopes, etc., do frequent and lick certain places.
Analyses of these “licks” show that sodium chloride (common table salt) is frequently lacking in them. The different “licks” contain different minerals, such as phosphorus, manganese, copper, sulphate, magnesium, nickel and iron. As the “licking” process is not universal, but is confined to a few restricted places in the earth, and as the animals can make no constructive use of the elements existing in the “licks”, the licking habit, where observed, is probably in the nature of a perversion. I have been assured that deer sometimes lick the salt flats of Utah, but here, also, the salt in these flats is not all sodium chloride. As the flats are certainly not within reach of all the animal population of America and, as “licks” are not found elsewhere, we need not take seriously the myth that animals supply their alleged need for salt by visiting “salt licks”. We cannot determine the normal needs of animal life by recourse to the rare practices of a few animals in those extremely infrequent places where mineral outcroppings exist. We know that animals do not mine Salt and do not ship it great distances to supply their alleged needs, as we do. Science is the ever-subservient handmaiden of commercialism and we should not be surprised by the fact that the scientists can find and have found jurisdiction, even if only fictional, for all the practices that are fostered by the commercial world for profit.
Before the coming of the white man to this continent most Indians knew not the taste of salt, and the few that had and employed salt, did not add it to their foods. Even today in parts of Alaska, Canada, Mexico and South America, the Indians still manifest a distaste for this substance. It is also well known among students of the subject that the Bedouin people regard the use of salt as ridiculous. Great numbers of instances of this kind, some of them reaching back into prehistory and involving great numbers of generations, prove beyond the shadow of a doubt that man does not require the addition of salt (sodium chloride) to his food or to be taken in drink or as pills. Great numbers of tribes in tropical and desert regions have existed for ages without taking salt, proving that we do not require it to resist heat. Indeed, the supposed need for salt in hot weather and in hot climates is a very recent modern notion.
Among the Indians there were a few tribes along our western coast that had and employed salt. They administered it as a magic potion, not as a part of their daily diet. Their medicine men employed it in their sorcery to drive out devils from the bodies of the sick. It was not administered internally. Could its “use” by other parts of the world and at other periods of man’s existence have originated in the same way? This is most likely. I cannot offer any strong support of this view. In view of the most probable origin of the “use” of all other condiments, there is reason to believe that the Indian medicine man was not the first to introduce salt in his sorcery. Its “use” antedates recorded history, but, it is a fact that whole tribes and even whole nations of men during this vast period of time, have not known the taste of salt. This is due more to the fact that the medicine men of these tribes had not discovered it than to any credit that belongs to them for not introducing it to man. I once thought that it may have come into general “use” among those people who do take it, as a result of eating foods that had been salted to preserve them, man having, by some accident, discovered that the addition of quantities of salt to flesh and certain other foods would preserve these. At present it seems more likely that salt was added to these foods, originally, not as a preservative, but to impart its magical virtues to these foods. Its antibiotic (preservative) qualities were thus made known. The mountains of facts of contemporary animal life and of the history of man, which prove beyond the shadow of a doubt that salt eating is not essential to life, even that the eating of this inorganic mineral is definitely injurious, are ignored by our so-called scientists who continue to urge us to take this substance with our foods. Only in a few states of disease are “salt-free” diets advised by physicians and not all physicians are agreed that such diets are beneficial. Once a mistake becomes a part of established science, it is next to impossible to weed it out. Science does not like to admit its mistakes; it does not like to surrender its pet illusions. It is as cock-sure that we need sodium chloride in the form of ordinary table salt as it is that we must have flesh foods. People who desire to live rationally will simply have to ignore the decrepit old hag and go on ahead of her.
Trall gave it as his opinion of salt as a “dietetic” article that “it is worse than useless-common opinion, and the frequent assertions of medical books to the contrary notwithstanding. ” He pointed out that the “free use of salt irritates the mouth, throat, and stomach, causing thirst and fever, and provoking unnatural appetite, while it loads the circulating fluids with a foreign ingredient, which the excretory organs must labor inordinately to get rid of. ”
In his day the antiseptic quality of salt was much to the fore and this quality was often adduced as evidence in favor of its use. Trall declared that “this is precisely the quality that renders it most unfit for nutritive purposes.”
There is no doubt of the need for various salts by the animal organism, but these must be taken as organic salts, as synthesized by fruits and vegetables; not as inorganic, as taken from the sea or salt mines. Sodium chloride, formerly called muriate of soda (this term was particularly applied to sea salt, the word muria meaning brine) is but one salt; we need several. Why do we make so much ado about our supposed need for one salt and ignore all the others? The salts of calcium, phosphorus, silica, iodine, magnesium, etc. are removed from our foods by the milling and processing of foods and by various cooking processes.
Were the organic salts left in our foods, and these are the only salts that are usable by the animal body, we would not feel the “need” to add sodium chloride to our foods to make them palatable. Certainly the addition of this salt to our foodstuffs does not compensate for the deficiency of the other salts that our regular diets present. The use of salt imposes considerable exertion upon the body in eliminating it, for it is not readily excreted. It tends to accumulate in the body so that the organism finds it necessary to retain within itself a superfluous quantity of water to dilute the retained salt and thus defend itself against this substance.
A hidden edema (one that is often not so hidden) is the result of salt intake, giving one a body-weight that is composed of a considerable amount of water rather than healthy flesh.
The increased flow of saliva, gastric juice and mucus that follows the; taking of salt, as well as of other condiments, is due to the effort to dilute and wash away the irritant substance, the juices containing no digestive enzymes. Instead of accelerating the digestive processes, as is commonly believed, the use of such substances retards digestion. Their use, under any and all circumstances and conditions, is always an evil. All fruits and vegetables in their natural state abound in organic salts of various kinds, and a diet composed of these substances will amply supply the body with all needed salt. No deficiency of mineral salts can arise if one eats freely of uncooked fruits and vegetables, nor will one ‘feel” the “need” for the addition of table salt to his food. These salts of fruits and vegetables are in forms that may be utilized by the animal organism in the building of tissue.
Canadian doctor Ghislaine Lanctôt, author of the Medical Mafia, has underscored the lawsuit recently filed by Austrian journalist Jane Bürgermeister against the WHO, the UN, and several high ranking government and corporate officials. Bürgermeister has documented how an international corporate criminal syndicate plans to unleash a deadly flu virus and institute a forced vaccination program.
“I am emerging from a long silence on the subject of vaccination, because I feel that, this time, the stakes involved are huge. The consequences may spread much further than anticipated,” writes Lanctôt, who believes the A(H1N1) virus will be used in a pandemic concocted and orchestrated by the WHO, an international organization that serves military, political and industrial interests.
Lanctôt warns that the elite and their minions will introduce a compulsory vaccination that will contain a deadly virus and this will be used specifically as a eugenics weapon for “massive and targeted reduction of the world population.” Moreover, a pandemic will also be used to further establish martial law and a police state, according to Lanctôt, and activate concentration camps “built to accommodate the rebellious” and eventually transfer power from all nations to a single United Nations government and thus fulfill the sinister plans of the New World Order.
In her book The Medical Mafia, Lanctôt writes about the ineffectiveness and dangers of vaccination. “Because of my professional status, my words weighed significantly in the public eye. The Medical Board’s reaction was immediate and strong. Its leaders demanded that I resign as a physician. I answered that I would do so as long as they could prove that what I had written was false. The Medical Board replied with a call for my expulsion,” she writes. “As I witnessed the disproportionate reaction of the Medical Board, I realized that, for the health establishment, the subject of vaccination was taboo. Unknowingly, I had opened a Pandora’s box. I discovered that, despite official claims, vaccines have nothing to do with public health. Underneath the governmental stamp of approval, there are deep military, political and industrial interests.”
During her trial in 1995, Lanctôt used an episode from the March 11th, 1979, 60 Minutes TV show covering the massive vaccination program foisted on the American public supposedly in response to the 1976 swine flu outbreak. It was later established by the CDC that the virus originated out of Fort Dix in New Jersey. “The Fort Dix outbreak may have been a zoonotic anomaly caused by introduction of an animal virus into a stressed population in close contact in crowded facilities during a cold winter,” note Joel C. Gaydos, Franklin H. Top, Jr, Richard A. Hodder, and Philip K. Russell.
It was also characterized “a rare example of an influenza virus with documented human to human transmission,” according to Johns Hopkins Bloomberg School of Public Health in Baltimore. The virus is “thought to be a direct descendant of the virus that caused the pandemic of 1918,” explained Richard Krause, director of the National Institute of Allergy and Infectious Diseases at the time.
“Public health experts, fearing a possible replay of the 1918 pandemic, engaged in an intense debate about how to respond. Eventually they launched a nationwide vaccination campaign, which was announced by President Gerald Ford in March. By the end of the year, 48 million people had been vaccinated,” write Robert Roos and Lisa Schnirring of the Center for Infectious Disease Research & Policy. “But the feared pandemic never materialized.”
Instead, numerous people came down with Guillian-Barre syndrome, a paralyzing neurologic illness, after receiving the government-hyped vaccination.
More than 33 years later, according to Dr. Russell Blaylock, a board certified neurosurgeon, “we are hearing the same cries of alarm from a similar lineup of virology experts. The pharmaceutical companies are busy designing a vaccine for the swine flu in hope that this administration will make the vaccine mandatory before another vaccine-related disaster can ruin their party…. Like SARS and bird flu before it, this swine flu scare is a lot of nonsense. Just take your high dose vitamin D3 (5000 IU a day), eat a healthy diet and take a few immune boosting supplements (such as beta-1, 3/1, 6 glucan) and you will not have to worry about this flu.”
According to a source known to former NSA official Wayne Madsen, “A top scientist for the United Nations, who has examined the outbreak of the deadly Ebola virus in Africa, as well as HIV/AIDS victims, concluded that H1N1 possesses certain transmission “vectors” that suggest that the new flu strain has been genetically-manufactured as a military biological warfare weapon.
In April, Army criminal investigators were looking into the possibility that disease samples went missing from biolabs at Fort Detrick. “Chad Jones, spokesman for Fort Meade, said CID is investigating the possibility of missing virus samples from the U.S. Army Medical Research Institute of Infectious Diseases,” the Frederick News Post reported. “Obviously, in light of the current swine flu scare, and the new strain’s possible synthetic origin, the fact that virus samples may have gone missing from the same Army research lab from which the 2001 anthrax strain was released is extremely disturbing,” Paul Joseph Watson wrote at the time.
Jane Bürgermeister “charges that the entire ’swine flu’ pandemic business is premised on a massive lie that there is no natural virus out there that poses a threat to the population,” writes Barbara Minton for Natural Health News. “She presents evidence leading to the belief that the bird flu and swine flu viruses have, in fact, been bioengineered in laboratories using funding supplied by the WHO and other government agencies, among others. This ’swine flu’ is a hybrid of part swine flu, part human flu and part bird flu, something that can only come from laboratories according to many experts.”
Minton continues:
Using the “swine flu” as a pretext, the defendants [in Bürgermeister's lawsuit] have preplanned the mass murder of the U.S. population by means of forced vaccination. They have installed an extensive network of FEMA concentration camps and identified mass grave sites, and they have been involved in devising and implementing a scheme to hand power over the U.S. to an international crime syndicate that uses the UN and WHO as a front for illegal racketeering influenced organized crime activities, in violation of the laws that govern treason.
Obama’s Bilderberg Health and Human Services Secretary Kathleen Sebelius — and Bilderberg member — wants to make it easy for kids to get their toxin-laden eugenicist “swine flu” vaccine this fall. “Schoolchildren may be first in line for swine flu vaccine this fall — and might even be able to get the shot right at school,” the Associated Press reported on June 16.
As we noted last month, the government appears to be planning a mandatory flu vaccination program. In a recent article on the unfolding economic collapse, Rep. Ron Paul warns that the hysterically hyped H1N1 flu “pandemic” may result in the government requiring mandatory flu vaccinations. “Nearly $8 billion will be spent to address a ‘potential pandemic flu’ which could result in mandatory vaccinations for no discernible reason other than to enrich the pharmaceutical companies that make the vaccine,” writes Paul.
Considering the track record of the global elite, the government-mandated vaccination program now in the works — as Ghislaine Lanctôt and Jane Bürgermeister warn — will serve the eugenicist plan to depopulate the planet. A contrived pandemic will also set the final stage for the implementation of martial law and a high-tech surveillance and police state grid.
Finally, that leaves us with quadrant D, the jobs that only humans can do—at first. The one thing humans can do that robots can’t (at least for a long while) is to decide what it is that humans want to do. This is not a trivial trick; our desires are inspired by our previous inventions, making this a circular question.
When robots and automation do our most basic work, making it relatively easy for us to be fed, clothed, and sheltered, then we are free to ask, “What are humans for?” Industrialization did more than just extend the average human lifespan. It led a greater percentage of the population to decide that humans were meant to be ballerinas, full-time musicians, mathematicians, athletes, fashion designers, yoga masters, fan-fiction authors, and folks with one-of-a kind titles on their business cards. With the help of our machines, we could take up these roles; but of course, over time, the machines will do these as well. We’ll then be empowered to dream up yet more answers to the question “What should we do?” It will be many generations before a robot can answer that.
This postindustrial economy will keep expanding, even though most of the work is done by bots, because part of your task tomorrow will be to find, make, and complete new things to do, new things that will later become repetitive jobs for the robots. In the coming years robot-driven cars and trucks will become ubiquitous; this automation will spawn the new human occupation of trip optimizer, a person who tweaks the traffic system for optimal energy and time usage. Routine robo-surgery will necessitate the new skills of keeping machines sterile. When automatic self-tracking of all your activities becomes the normal thing to do, a new breed of professional analysts will arise to help you make sense of the data. And of course we will need a whole army of robot nannies, dedicated to keeping your personal bots up and running. Each of these new vocations will in turn be taken over by robots later.
The real revolution erupts when everyone has personal workbots, the descendants of Baxter, at their beck and call. Imagine you run a small organic farm. Your fleet of worker bots do all the weeding, pest control, and harvesting of produce, as directed by an overseer bot, embodied by a mesh of probes in the soil. One day your task might be to research which variety of heirloom tomato to plant; the next day it might be to update your custom labels. The bots perform everything else that can be measured.
Right now it seems unthinkable: We can’t imagine a bot that can assemble a stack of ingredients into a gift or manufacture spare parts for our lawn mower or fabricate materials for our new kitchen. We can’t imagine our nephews and nieces running a dozen workbots in their garage, churning out inverters for their friend’s electric-vehicle startup. We can’t imagine our children becoming appliance designers, making custom batches of liquid-nitrogen dessert machines to sell to the millionaires in China. But that’s what personal robot automation will enable.
Everyone will have access to a personal robot, but simply owning one will not guarantee success. Rather, success will go to those who innovate in the organization, optimization, and customization of the process of getting work done with bots and machines. Geographical clusters of production will matter, not for any differential in labor costs but because of the differential in human expertise. It’s human-robot symbiosis. Our human assignment will be to keep making jobs for robots—and that is a task that will never be finished. So we will always have at least that one “job.”
In the coming years our relationships with robots will become ever more complex. But already a recurring pattern is emerging. No matter what your current job or your salary, you will progress through these Seven Stages of Robot Replacement, again and again:
1. A robot/computer cannot possibly do the tasks I do.
[Later.]
2. OK, it can do a lot of them, but it can’t do everything I do.
[Later.]
3. OK, it can do everything I do, except it needs me when it breaks down, which is often.
[Later.]
4. OK, it operates flawlessly on routine stuff, but I need to train it for new tasks.
[Later.]
5. OK, it can have my old boring job, because it’s obvious that was not a job that humans were meant to do.
[Later.]
6. Wow, now that robots are doing my old job, my new job is much more fun and pays more!
[Later.]
7. I am so glad a robot/computer cannot possibly do what I do now.
This is not a race against the machines. If we race against them, we lose. This is a race with the machines. You’ll be paid in the future based on how well you work with robots. Ninety percent of your coworkers will be unseen machines. Most of what you do will not be possible without them. And there will be a blurry line between what you do and what they do. You might no longer think of it as a job, at least at first, because anything that seems like drudgery will be done by robots.
We need to let robots take over. They will do jobs we have been doing, and do them much better than we can. They will do jobs we can’t do at all. They will do jobs we never imagined even needed to be done. And they will help us discover new jobs for ourselves, new tasks that expand who we are. They will let us focus on becoming more human than we were.
Let the robots take the jobs, and let them help us dream up new work that matters.
THE END.
Source: wired.com - Author: Kevin Kelly (kk.org) is senior maverick of Wired and the author, most recently, of What Technology Wants.
(p)Link
Commenti
Storico
Stampa
Feed RSS 0.91
Feed Atom 0.3
