Feedback is New Scientist’s popular sideways look at the latest science and technology news. You can submit items you believe may amuse readers to Feedback by emailing feedback@newscientist.com
Ready, set…
Athletics enthusiasts, get ready for a new and unconventional competition: Sperm Racing.
With concerns about declining male fertility and sperm motility, the teenage founders of Sperm Racing decided to create a unique sport to raise awareness. Describing it as “the first-ever racetrack for sperm”, the competition involves two competitors, two samples, and one microscopic finish line.
The website claims to have developed a microscopic racetrack that mimics the reproductive system, with high-resolution cameras tracking every move of the competing sperm. The races are live-streamed, with the winner being the first sperm to cross the finish line, verified by advanced imaging.
However, a twist in the tale occurred after the first race on 25 April, when journalist River Page revealed that the winners were predetermined, and the race itself was computer-generated. Due to the limitations of microscopes in tracking moving sperm, the organizers had to resort to using computer-generated imagery to simulate the race.
Despite the controversy, the concept of sperm racing has gained attention, drawing parallels to scripted sports entertainment like wrestling.
Watery food
Exploring the realm of unconventional diets, the latest trend in food culture is water-based cooking. This method involves cooking foods primarily in water instead of oils, aiming to reduce the formation of advanced glycation end products (AGEs) associated with health issues.
Nutrition scientist Michelle Davenport advocates for water-based cooking methods, emphasizing their potential health benefits. Proponents claim that water-based cooking can lead to clearer skin, improved digestion, and faster recovery from illnesses.
While some view water-based cooking as a mere variation of traditional cooking methods, others hail it as a revolutionary approach to promoting metabolic health.
Pizza surprise
In the realm of unsurprising scientific studies, researchers have delved into peculiar topics to confirm seemingly obvious findings. Studies on NFL players’ injury rates based on rest periods and the consumption speed of pizza versus chopstick-based meals highlight the sometimes humorous nature of scientific inquiry.
From knee injuries in professional athletes to the eating habits of individuals, these studies shed light on peculiar yet intriguing aspects of human behavior and physiology.
Got a story for Feedback?
You can send stories to Feedback by email at feedback@newscientist.com. Please include your home address. This week’s and past Feedbacks can be seen on our website.
