"Addictions" by Matthew Minerd (2013)

Addictions come in many forms, often quite hidden from those who should be aware of them. It is helpful to be aware of how hidden these obsessive behaviors can be. Often, they appear to be harmless, but this appearance is deceptive.  Perhaps several examples can assist in increasing the reader’s awareness of these potentially problematic habits. 

A very simple example of such an apparently innocuous addiction is the addiction that many people have to a beverage like coffee. While not as destructive as an addiction to alcohol, an extreme need for caffeine often covers a need for more sleep or an overzealous desire to be completely energetic at every waking moment. Also, a great deal of caffeine can potentially do damage to one’s heart due to the stress caused by its stimulating effects. 

Another example of a seemingly harmless addiction can be found in the case of people who are addicted to work. It is very tempting to praise such obsessive behavior, as it provides many benefits for others and even for the one doing the work. The advancement of a career certainly seems beneficial and often allows for great personal and financial fulfillment. Nevertheless, constant work often hides some sadness, insecurity, or fear that should be confronted by the person who slaves away without cessation. Likewise, over time, such continuous work often can be greatly destructive of important personal relationships.

Of course, many more examples could be brought forth, for one can obsess over almost anything. Still, even these two simple examples should make clear to the reader that it is possible for there to be apparently harmless—indeed, seemingly helpful—life practices that in reality can pose a potential harm to one’s physical or mental well-being.

Adapted from "Errors in Our Food Economy" in Scientific American Supplement No. 1082 Vol. XLII (September 26th, 1896)

Scientific research, interpreting the observations of practical life, implies that several errors are common in the use of food.

First, many people purchase needlessly expensive kinds of food, doing this under the false impression that there is some peculiar virtue in the costlier materials, and that economy in our diet is somehow detrimental to our dignity or our welfare. And, unfortunately, those who are most extravagant in this respect are often the ones who can least afford it.

Secondly, the food which we eat does not always contain the proper proportions of the different kinds of nutritive ingredients. We consume relatively too much of the fuel ingredients of food, such as the fats of meat and butter, and the starch which makes up the larger part of the nutritive material of flour, potatoes, sugar, and sweetmeats. Conversely, we have relatively too little of the protein of flesh-forming substances, like the lean of meat and fish and the gluten of wheat, which make muscle and sinew and which are the basis of blood, bone and brain.

Thirdly, many people, not only the well-to-do, but those in moderate circumstances, use needless quantities of food. Part of the excess, however, is simply thrown away with the wastes of the table and the kitchen; so that the injury to health, great as it may be, is doubtless much less than if all were eaten. Probably the worst sufferers from this evil are well-to-do people of sedentary occupations.

Finally, we are guilty of serious errors in our cooking. We waste a great deal of fuel in the preparation of our food, and even then a great deal of the food is very badly cooked. A reform in these methods of cooking is one of the economic demands of our time.