Are we getting dumber? Study links dropping IQs to less reading, more scrolling
Here's a worrying trend: intelligence scores are falling. That's not a random guess -- it's something researchers have been picking up on for a while now. And yes, it's happening across countries and generations.The Financial Times recently pulled together data from the University of Michigan's long-running 'Monitoring the Future' survey, showing a clear dip in cognitive abilities, especially among teenagers and young adults.And it's not just about IQ points. It's attention span, memory, basic reasoning -- all taking a hit.Many teens, for example, are struggling with tasks that used to be second nature: staying focused, solving simple problems, or processing basic info. Something's changing in the way our brains work.SCROLLING > READING: A MAJOR SHIFT IN HABITSRemember when people used to read actual books or even short stories? Not so much anymore.A study by the National Endowment for the Arts found that in 2022, less than 38% of Americans read a novel or short story in the past year. That's a steady drop from 45% in 2012.And this habit shift is part of the problem. According to FT's analysis, today's young people spend way more time on digital screens -- mostly scrolling endlessly through social media -- than they do reading or engaging in mentally stimulating activities.It's not just a change in preference; it's likely reshaping how their brains work.TECHNOLOGY: FRIEND OR FOE FOR THE BRAIN?Let's be honest -- tech has made life easier. But it might be making us mentally lazier too. Several studies now point out how excessive screen time can mess with your ability to think clearly.It's not just about distraction. Prolonged use of social media and endless scrolling has been linked to weaker memory, shorter attention spans, and even lower verbal skills.In fact, research published in recent years (such as studies reviewed by Psychology Today and Scientific American) suggests that our increasing dependence on digital tools is rewiring our brains.We're becoming better at skimming and tapping, but worse at deep thinking, reflection, or retaining information for longer periods.THIS ISN'T JUST AN AMERICAN PROBLEMWorried this might be a Western or US-specific trend? Think again. A 2023 report by the OECD found that 34% of American adults scored at the lowest levels of numeracy -- up from 29% the year before. But similar dips in basic reasoning and literacy have been observed in other countries too.The global PISA (Programme for International Student Assessment) scores -- which test 15-year-olds across around 90 countries -- have also been falling.In the latest rounds, many nations reported lower scores in maths, science and reading compared to previous years. And yes, this includes both developed and developing countries.SO, WHAT'S REALLY GOING ON?Experts believe it's not just one thing -- it's a mix. The rise of screen culture, the fall in reading habits, and the shift in how we interact with information online all seem to be working together.When everything's a swipe or a click away, we don't need to memorise much or think things through. And that's likely dulling the tools we used to sharpen in daily life.The question now is: can we turn this around? Maybe, but it'll take more than deleting a few apps.We may need to rethink how we teach, work, and interact with information before this becomes a generational loss we can't recover from.
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Time of India
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Time of India
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- Time of India
Expert warns China could be plotting something worse than COVID after bioterror suspects arrested
Chinese bioterror suspects arrested in Michigan spark fears of 'something worse' than COVID, expert warns- Two Chinese nationals arrested in Michigan this week have ignited serious national security concerns, with experts warning that the communist regime may be preparing an even more dangerous bioterror attack than COVID-19. The suspects — Yunqing Jian, 33, and Zunyong Liu, 34 — allegedly smuggled a deadly crop fungus into the United States over two years while conducting research at the University of Michigan, partially funded by the People's Republic of China. Attorney and China expert Gordon Chang says this could be the latest move in a long-term Chinese infiltration plan that threatens both American agriculture and national stability. Chang told Fox News Digital, 'The only way to stop this is to sever relations with China. I know that sounds drastic, but we are going to get hit hard — maybe with something worse than COVID, maybe worse than fentanyl.' Why is Fusarium graminearum being called a bioterror weapon? The biological agent at the center of the case is Fusarium graminearum, a toxic fungus known to cause "head blight" — a disease that devastates crops like wheat, barley, maize, and rice. According to the U.S. Department of Justice, this pathogen causes billions of dollars in agricultural losses globally each year. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Play War Thunder now for free War Thunder Play Now Undo But the threat goes beyond crops. The fungus produces toxins that are harmful to humans and livestock, leading to vomiting, liver damage, and reproductive defects. That's what makes this smuggling case not just an agricultural concern but a potential bioterrorism threat. 'This couple should be sent to Guantánamo,' Chang said. 'This was an attack on the United States, and we're not treating it that way.' Live Events Are Chinese research ties with U.S. universities a national security risk? The suspect Yunqing Jian was working as a postdoctoral research fellow at the University of Michigan. Her work, in part, was funded by China, raising deeper questions about how China's Communist Party may be using American universities to advance covert biological programs. This is not the first incident. In recent years, multiple Chinese nationals studying in the U.S. have been arrested in connection with espionage, smuggling, and surveillance. In 2020, two Chinese graduate students from the University of Michigan were caught illegally entering a Naval air station in Key West, Florida, and taking photos of defense infrastructure. In 2021, Harvard professor Charles Lieber was convicted for hiding his ties to China's Thousand Talents Program, which incentivizes foreign scientists to leak sensitive technology. In 2022, Ji Chaoqun, a Chinese national at the Illinois Institute of Technology, was convicted of espionage and sentenced to 8 years in prison. In 2024, five Chinese students were charged for photographing military drills at Camp Grayling, a National Guard training site in Michigan, under a joint program with Shanghai's Jiao Tong University. What is China's 'People's War' and how does it relate to the U.S.? The term "People's War" was coined by Mao Zedong, who led China's Communist Party through decades of brutal political persecution. Chang argues that recent actions by Chinese nationals inside the U.S. may align with this long-term strategy, calling it a protracted campaign to wear down American strength from within. 'For a communist party, this strategy has deep meaning,' said Chang. 'Their anti-American propaganda is creating justification for attacks. These are not random acts.' He also cited the 2019 declaration of a People's War by Chinese officials, which may signal a shift from economic competition to covert warfare — including bioterror, cyberattacks, and food supply disruptions. Could China weaponize America's own food supply? Experts are now warning that introducing deadly pathogens like Fusarium graminearum into American agriculture could have devastating ripple effects. 'Imagine walking into your grocery store and finding no bread, cereal, or even pet food,' said Jason Pack, a former FBI supervisory special agent. 'That's how quickly a pathogen like this can wreck our food system.' A widespread infection would: Raise food prices Harm livestock Halt exports Trigger major supply chain disruptions This is not a theoretical threat. In 2020, Americans across all 50 states received unsolicited seed packages from China. Chang says this was 'an attempt to plant invasive species.' More recently, Chinese online retailer Temu has reportedly shipped similar seeds to American consumers. What happens next and is the U.S. doing enough? Jian and Liu have been charged with conspiracy, smuggling, false statements, and visa fraud. But critics argue that such cases are being treated too lightly given the gravity of the threat. Chang warned, 'We can lose our country, even though we're the stronger nation, because we are not defending ourselves with the determination that's needed.' With a pattern of infiltration through education, espionage, and now bioterror, many believe it's time for the U.S. to reassess its relationship with China — especially when it comes to university research, international student programs, and agricultural imports. Is this the beginning of a bigger threat? This week's arrests may just be the latest chapter in a wider strategy. 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Time of India
3 hours ago
- Time of India
From chicken noodle soup to Indian fish curry, space menu gets upgrade as scientists spice up food for astronauts
Tired of too many ads? Remove Ads Tired of too many ads? Remove Ads Tired of too many ads? Remove Ads Additional spices and seasonings—cumin, sugar, cayenne pepper, cashews, turmeric, black pepper, coriander, and freeze-dried cilantro flakes— make up less than 1% of weight each, yet they are measured with precise, decimal-point accuracy. This meticulously crafted ingredients list for an Indian fish curry recipe isn't from the kitchens of celebrity one of the nearly five-dozen carefully engineered items on the menu developed for the astronauts of the National Aeronautics and Space Administration (NASA). This culinary creation is documented by the US space agency in its technical paper from March the core of it is an Indian-origin American professor.'Early space missions focused mainly on safe and nutritional food. Palatability was never a priority,' says Suresh Pillai, professor, department of food science and technology, Texas A&M University (TAMU). Pillai heads the state-of-the-art food R&D laboratory that has been designing meals for NASA astronauts since 2005. Today, approximately 30% of the food sent to the International Space Station (ISS) is designed and developed by Pillai and his team at the university.'I can confidently say that Indian astronaut Shubhanshu Shukla will enjoy a far more palatable meal in space than Rakesh Sharma did over four decades ago,' says Pillai, though he clarifies that he's not privy to the exact menu planned for the upcoming Axiom Mission 4 (also called Ax-4) to the space station where Shukla is set to join as a the Commander's Cove bar in College Station, Texas, the nights come alive when a 63-year-old DJ—known to clubbers as Deep Spin Prof—takes control of the decks, unleashing a cocktail of electronic dance music, tech house, rap and as the sun rises, Deep Spin Prof morphs back into his other, more formal identity: Professor Suresh Pillai, a groundbreaking food in Golden Rock, Tamil Nadu, Pillai's roots trace back to Thrissur in Kerala, from where his parents hailed. With a bachelor's degree in botany and master's in industrial microbiology from Madras University, he ventured to US in 1986 to pursue a PhD in microbiology and immunology at the University of Arizona, 2005, Pillai has been at the forefront of developing safe and nutritious space cuisine. Between 2014 and 2018, he also lent his expertise to the US Food and Drug Administration's Science Advisory Board.'If you are paying so many dollars to be a space tourist, you wouldn't want to settle for just a pouch of food, would you?' asks Pillai. 'Can we develop the next generation of space meals—dishes that rival the finest first-class airline cuisine — while still prioritising safety and nutrition? After all, we have to make sure a space tourist doesn't end up with diarrhoea,' he the concept of space colonisation hitting a critical mass, it was only a matter of time the menu got an upgrade—chicken noodle soup, Indian fish curry, chocolate pudding and Pillai points out, now scientists have to think of not just seasoned astronauts but also future tourists and deep-space explorers bound for the Moon and Mars. Group Captain Shukla, an IAF fighter pilot deputed by the Indian Space Research Organisation (ISRO) for the Ax-4 mission — a private endeavour in collaboration with NASA — will become India's second astronaut to venture into space after Rakesh Sharma's historic 1984 flight. It is scheduled to launch on June 10 from the Kennedy Space Center in will be the first Indian astronaut to board the ISS, a football field-sized orbiting laboratory, has hosted over 260 astronauts from 21 countries since Expedition 1 docked on November 2, 2000, according to NASA's records as of May 2023. The station includes six sleeping quarters, two bathrooms, a gym and a 360-degree-view bay window for other three crew members of Ax-4 include Peggy Whitson, the American mission commander, Sławosz UznanskiWisniewski, a European Space Agency project astronaut from Poland, and Tibor Kapu from Hungary. The astronauts are slated to spend up to 14 days aboard the ISS, conducting a variety of scientific Indian, Prasanth Balakrishnan Nair, has been designated as a backup crew member for the to Pillai, about 80% of the food in the ISS comes from a standard NASA-prepared menu, while the remaining 20% is tailored to each astronaut's personal preferences. In a press interaction last month, DK Singh, director of ISRO's Human Space Flight Centre, noted that Shukla 'will get ghar ka khana (home food)' and also have the option to choose from international cuisine, as approved by has prepared an assortment of rice dishes, moong dal halwa and mango nectar, among other treats, to ensure that the astronaut can take the taste of India with him. The NASA-approved menu at the ISS offers a wide variety of vegetarian and non-vegetarian dishes. There are beef fajitas, grilled chicken, Indian fish curry and chicken with corn and black beans. There are also Italian green beans, brown rice, carrot coins, cheese tortellini with tomato sauce and curry sauce with dessert, astronauts can indulge in chocolate pudding, tropical fruit salad and cranapple delicacy. As for beverages, a fruit cocktail is among the options. NC Bhat, a former ISRO scientist who trained with NASA in 1985 for a space shuttle mission, fondly remembers selecting suji halwa as his preferred dish for the journey. 'We were taught how to sip tea and pour hot water in a zero-gravity environment,' he recalls with a chuckle over the Bhat and his colleague P Radhakrishnan were both shortlisted and trained for the flight, their dreams were dashed when NASA suspended its shuttle programme after the Challenger disaster in 1986, which claimed the lives of all seven astronauts on board.'At the Johnson Space Center in Houston, we learned the art of galley management, a skill still considered critical for astronauts,' Bhat galley — a modular unit comprising a water dispenser and an oven to heat precooked, thermostabilised meals—ensures that food stays in place rather than drift away mid-bite. Mastering galley management remains a very important part of astronaut training, ensuring that meal doesn't become a floating mess in a zero-gravity environment.'There's a lot to learn from traditional food cultures when designing sustainable and enjoyable meals for longduration space travel, especially to combat menu fatigue — a phenomenon where astronauts lose interest in repetitive meals, ' says Priyanka D Rajkakati, an Indian-origin French aerospace engineer who participated in a mock Moon mission on a Hawaiian island. Her 15-day confinement in 2020 was part of research efforts geared toward the human exploration of the Moon and, eventually, Mars. She recalls how the six-member crew, including three women, focused on various investigations that contributed to a deeper understanding of human adaptation and operational strategies for future space expeditions.'We quickly realised how crucial the interplay between food and daily rhythms was in the confined environment of the mission,' she explains, noting that the quality of meals significantly affected everyone's mood, health, energy and overall recalls how the crew discovered about halfway through the mission that powdered onion wasn't the best choice.'It might even have been making us sick, so we gave it a red code: NONIONS,' she space food researchers are grappling with a dual challenge: crafting gourmetquality meals for short-term space tourists while simultaneously developing foods that can endure the five-year shelf life needed for deep-space missions to Gaganyaan project envisions sending a crew of three astronauts into a lowEarth orbit of 400 km for a three-day mission, before safely splashing down in Indian waters. Even short-term missions like these face significant challenges, such as limited water and the difficulties of preparing meals in a zero-gravity the ISS, astronauts often spend months at a time in orbit, but they have never had to go hungry, thanks to regular resupply missions that deliver both packaged and fresh foods. Fresh fruits and vegetables, for instance, are typically enjoyed in the first few days after arrival. But the challenge of developing a food system for a Mars mission is far more complex.A single journey from Earth to Mars is expected to take seven to 10 months, making the round trip one and half years in transit alone. Factoring in an estimated 18-month stay on the Red Planet — and additional months or years for unforeseen delays — astronauts could require food provisions for about five the ISS, resupply missions to Mars won't be easy. What's more, adding refrigerators would significantly increase the spacecraft's mass, volume and power to NASA's current plans, the first woman will set foot on the Moon this decade, paving the way for humans to venture to Mars in the following says he's constantly consumed by a single challenge: how to develop space food that's safe, nutritious and palatable — no matter how many years it needs to last.'I am focusing on electron beam technology – eBeam —because that's the key to sterilising future space foods,' he says, adding that several of his PhD students are now diving deep into this research.
