Fear of Creepy Crawlies

So, I learned something interesting the other day.

A lot of people are afraid of snakes and spiders.  We know this already.  But what you might find interesting is that we aren't born with this fear.

Photo from mrskingsbioweb.com

You'd think that would make sense, right?  If our ape-like ancestors were afraid of snakes and spiders, which could have been dangerous to us back in our tree-climbing days, they'd probably survive better and pass on those fearful genes to their offspring.

However, this is only partly true.  Yes, it seems to be easier for humans (and monkeys) to learn a fear of spiders and snakes than it is to learn fear of 'nicer' things, like flowers and rabbits.  (That's a matter of opinion, though; I've personally met a few rabbits that I wouldn't want to meet in a dark alley).  You can also teach people to associate mild pain (electric shocks) with photos of snakes and spiders, or rabbits and flowers.  These 'learned' effects last longer with the photos of spiders and snakes, meaning that we're naturally inclined to learn that spiders and snakes could be more harmful than flowers and bunnies.

But, studies have shown that babies aren't naturally afraid of these critters.  These studies show that we're able to notice and recognise these critters more quickly than we recognise other things, most likely because it was very useful for our ancestors to do that in order to avoid getting hurt.  It makes sense, because a lot of the spiders and snakes we lived with while running around the bushes in Africa were venomous.  But we aren't naturally afraid of them; the fear is a learned response, usually learned from our parents, or helped along by the media.

This is something I deal with all the time, especially with conservation education.  It's usually the parents who are afraid, not the kids.  Although it's good to be wary of snakes and spiders, and to teach your kids to be careful so they don't go doing silly things like picking up black widows and rattlesnakes, it's also very detrimental to teach your kids to be afraid of such things. 

Educating kids about a wild garter snake (2010)

Fear generally comes from not understanding something.  Kids who don't get exposed to the 'cool and interesting' side of reptiles and amphibians and insects, and who never get a chance to learn about what these animals are really like, don't grow up with an appreciation for these animals in nature.  Once you lose that appreciation, you close the doors on respect for the natural world.  (Plus, they miss out on a really neat aspect of science!)

Fortunately, lots of kids (and adults!) do get the chance to be exposed to these animals in a positive way at some point in their lives.  Most of the reptile educational events I've been involved with have been incredibly rewarding, because you see both parents and kids learning things they've never had a chance to learn before, and coming away with a new respect for the natural world.  I've even met people who have changed their career goals because they never realised just how neat the natural world can be.


So, if you've never had a chance to get involved with snakes or other creepy-crawlies in an educational setting before, I'd really encourage you to try it out.  They're not nearly as bad as some people (and the media) make them out to be, and you might even come to appreciate them.  It sounds tough if you're someone who's got those fears, but they're truly not as bad as some people seem to think they are.


More about that specific article can be read here. 

Happy herping;
-Tammy

The Health Benefits of Cinnamon

In my spare time, I do a lot of research into different types of foods and the effects (good and bad) that they have on our bodies.

Most of us use cinnamon to sweeten things, such as desserts, teas, oatmeal, and toast.  After learning about what it can do, you might want to put it on more foods!

So, what's so good about cinnamon?

The first study that caught my interest looked at the effect of different foods on cholesterol levels in the blood.  Scientists tested all kinds of foods, and when they tested apple pie, they predicted that it would make blood glucose (sugar) levels rise enormously.

However, when they actually tested it, they found that glucose levels actually dropped.  When they tested each ingredient individually, they found it was the cinnamon that was causing this effect.

But why?

Cinnamon contains a compound that causes the body's fat cells to burn more glucose.  (Up to 20x faster!)  It does this by making the insulin receptors in the cells more responsive, so the cells take up the sugar from the blood and burn it up faster than it normally would.  This means that eating cinnamon actually helps you burn calories faster!  It also has great potential for reducing the symptoms of Type II Diabetes by preventing insulin resistance.

Cinnamon has also been shown, through careful studies, to:

• Act as an anti-clotting agent in blood, and reduce inflammation.  Therefore, it can be used (and has been shown) to relieve the symptoms of arthritis.
• Prevent the growth of fungi and bacteria, meaning it can help conditions such as athlete's foot when applied topically.  A small amount mixed in with soups and stews can also help these foods stay fresh longer in the fridge.
•  Slow the rate at which the stomach empties after a meal, keeping you full longer, and allowing your body time to use up glucose in the blood.
•  Keep blood sugar levels low.
• Act as an antioxidant.  Cinnamon was shown to be a more effective antioxidant than many other natural foods, (ginger, nutmeg, vanilla), as well as a number of antioxidant drugs.

Sweet Potato Fries with Cinnamon

Cinnamon can even be used to boost brain function!  Studies comparing the effect of different scents on thinking and memory tasks, and the scent of cinnamon considerably improved performance on these tasks.


Some fantastic ways to use cinnamon:

• Add to your coffee grounds in the morning for more flavourful coffee
• Add to smoothies
• Mash in with sweet potatoes
• Make baked sweet potato fries sprinkled with cinnamon (These are amazing, as well as healthy!)  (425°F for 20–25 minutes)
• Mix with your breakfast oatmeal or yogurt
• Mix into tea or hot milk, with a bit of honey.
• Sprinkle apple slices with cinnamon, and bake at 375°F for 20 minutes

For more info on cinnamon, try this website:  WH Foods: Cinnamon

So, the next time you're having breakfast, find a way to add cinnamon to gain some of the benefits from this interesting, great-tasting spice!



All the best;
-Tammy Rehbein

An Introduction

Hello there!

Here's a bit of an introduction to get this blog rolling.  I'll be posting mainly about new, fun and interesting science, but I'll also be including personal observations and daily happenings to keep things entertaining.

One of my main passions is eating healthy, and the effects of certain foods on the body.  I do a lot of research into WHY and HOW certain foods act on the body, and a lot of this information is immediately useful.  For example, did you know that cinnamon can actually help your body burn calories faster?  The scientific reasons behind this, and other food-related science, are things I hope to explore and share with you. 

I also have a strong interest in biology, and nature in general.  Aside from interesting science in the news, I also hope to share with you some of the personal experiences I've had working in the field of biology.  I also have a passion for keeping and breeding reptiles and amphibians (and, on occasion, insects), so you'll hear about the adventures of living in a house full of snakes, and the science behind why they do the things they do.

One of the things I do regularly is educational shows, and I'll never pass up an opportunity to show someone something they've never seen before.  A lot of people have never  had a chance to interact with snakes, or even see one close up.  If you're around the Kamloops area, and have any interest whatsoever in taking a look at the snakes we have here sometime, feel free to drop me an email.  My address is T.E.Rehbein@gmail.com


All the best;
-Tammy Rehbein