英音听力｜BBC & 经济学人等 - 节目列表

How does it feel to die? Host: Death, dying — the inevitable demise of our being. But for most people, death isn't completely instantaneous. So what can modern science tell us about the experience of those very final moments? What does it feel like to die? A very interesting experiment conducted at Imperial College London in 2018 did shed some light on what dying might feel like for human beings. Scientists wanted to investigate similarities between two very different phenomena. On the one hand, near-death experiences or 'NDEs' — the hallucinations experienced by around 20% of people who have been resuscitated following clinical death. On the other, DMT trips — the hallucinations provoked by a pretty hardcore psychedelic drug. So the scientists administered a dose of DMT to test subjects who found themselves promptly and legally off their faces. Then, once they'd returned to reality, the scientists had them describe their experiences using a checklist commonly used to evaluate near-death experiences, and they were shocked to see an incredible amount of commonalities. Both NDE and DMT experiences included sensations like 'transcendence of time and space' and 'oneness with nearby objects and people'. The experience of almost dying, as it turned out, was strikingly similar to a powerful hallucinogenic. When we consider death, we think of it as a grim and boring process. But science asks, 'what if it's psychedelic?' I'm joined by Dr. Chris Timmermann, who led the research at Imperial. Dr. Timmermann, what can this experiment tell us about death? Dr. Timmermann: I think the main sort of lesson I think of the research is that we can find death actually in life, in life experiences. What we know now is that there appears to be a surge of electrical activity. These gamma waves appear to be quite pronounced, and those may be responsible for these near-death experiences. There's also specific regions in the brain, like what we call the medial temporal lobes — areas that are in charge of memory, dreaming, and so on, even learning, which might be related also to these experiences. In a way, our brains are somehow simulating a form of reality. Host: In terms of NDEs, I read it was around 20% of people who have been pronounced clinically dead and come back, report them. Could it be that some people are remembering these and everyone does have an experience like this, or could they actually be quite rare? Dr. Timmermann: It is a strong possibility that there is a lack of recollection because of different reasons. So we see in our experience with the psychedelic DMT, when we give them high doses, there is a part of the experience that is forgotten as well. What I think is going on there is that the experience is so novel. It's so what we call 'ineffable' or difficult to put into words. And therefore, when the experience itself transcends this ability to put things into language, we are also having a hard time recalling it. Host: The science of death is a pretty murky landscape, but what we do know paints a surprisingly optimistic picture. For instance, we know that people who have had near-death experiences often report feelings of peacefulness and serenity and show a long-lasting reduction in the stress associated with death. Research also implies that people tend to lose their senses in a specific order. First, hunger and thirst, then speech and vision. Hearing and touch seem to last the longest, meaning that many people may be able to hand-feel their loved ones in their final moments, even when they appear unresponsive. And one recent brain scan of a dying epilepsy patient showed activity related to memory recall and dreaming, leading to speculation that there might even be some truth to your life 'flashing before your eyes'. Finally, we know from these experiments that the experience of death could involve heightened, possibly hallucinatory consciousness. One last psychedelic journey before the 'nothing times'. 💡字数限制，词汇表、翻译和pdf见公众号【琐简英语】，回复"1"可进【打卡交流群】

Why We Love Crunchy Food Georgie Hello. This is 6 Minute English from BBC Learning English. I'm Georgie. Beth And I'm Beth. Georgie, what do apples, carrots and celery have in common with insects like beetles, crickets and grasshoppers? Georgie Hmm, that's a tough one, Beth. I'm going to say I can fit them all in my backpack. Beth OK. Well, the answer is actually, they're all examples of foods that crunch. There's something very satisfying about the crunch when you bite into a fresh apple, a stick of celery, or even a roasted beetle! Yes, that's right. In some parts of the world, edible insects are crunched too. Georgie Scientist Danielle Reed has been exploring our love of crunchy food for BBC World Service programme, The Food Chain. Danielle Reed A crunch of a fresh apple is nothing better in the world, honestly, to me. I grew up as a small child in an apple orchard and so we could pick them fresh off the tree. And so I have a very nuanced understanding of the different crunches of apples and the different types of apples. And so, yes, I really find that to be one of life's real true pleasures. Beth Danielle says there's nothing better in the world than the crunch of a fresh apple. She uses the phrase, nothing better in the world, to emphasise how much she loves it. Georgie Danielle thinks eating crunchy apples is one of life's true pleasures – an experience she finds enjoyable. But why are we so attracted to crunchy food? That's what we'll be investigating in this programme. Beth But first, I have a question for you, Georgie. Like Danielle, many British people enjoy the crunch of an apple, but according to a 2024 YouGov study, which is the most popular type of apple in the UK? Is it: a) Pink Lady, b) Gala, or c) Red Delicious? Georgie I'm going to say a) Pink Lady, because that's my favourite. Beth Ah, and me! OK. We'll find out the answer later in the programme. As well as the satisfying sound of a loud crunch, the texture of crunchy food is important too. It tells our bodies to get ready for the raw and rough fibre needed to develop our chewing muscles and teeth. And there are other ways in which crunchy food keeps us healthy, as Danielle explains to BBC World Service's The Food Chain. Danielle Reed The first bite of crunch is the most essential bite because, really, when we put something in our mouth, we don't think about it this way, but we have to decide whether we're going to swallow, right? So that first bite gives us a ton of information. I mean, everybody, I think, has had the experience of biting into a mushy apple and saying, "No thank you!" Ruth Alexander So, the crunch is telling us about the quality of food, specifically the high quality of the food. Danielle Reed Yes. Or not – you know, we've also had cases where we've bitten into something that has a crunch and found an eggshell in our scrambled eggs. That's no good! Georgie When we put food in our mouths, we need to know it's safe. A loud crunch means, this food is fresh and OK to eat. The crunching sound gives us a ton of information, meaning a lot of information, about the food's freshness. Beth Nobody likes biting into an apple which is mushy, an adjective meaning soft, because we understand that that means it's bad to eat. Georgie So crunchy food sounds healthy, feels good, and tells our body it's safe to eat. No wonder that when astronauts on the International Space Station were asked what they missed the most, crunchy food topped their list! But apples and carrots are one thing, Beth – it's something else to crunch down on insects, isn't it? Beth Well, not in some countries, Georgie – Zimbabwe for one, where celebrity chef, Dulsie Mudekwa, uses the crunchy texture of beetles, termites, and locusts to convince people to try insect protein as a cheap alternative to meat. And if you think you could never eat insects, listen as Dulsie explains how she changed her mind to Ruth Alexander, presenter of BBC World Service programme, The Food Chain. Ruth Alexander So, are you an insect convert then? Dulsie Fadzai Mudekwa Now I am. I love them as small snacks, just roasted with salt… or what I did with most of them is turn them into flours and meals, so I make them into cakes, biscuits. I grind them together with chicken or beef and then turn them into beautiful sausages, and then that's how I love them. Georgie Ruth asks Dulsie if she's an insect convert, a person who has changed their ideas or way of living, and Dulsie replies, "Yes." She didn't before, but now she loves eating roast insects as snacks, small bits of food you eat between meals. Beth Hmm, they do sound crunchy… but I think I'll stick to apples thanks, Georgie. Georgie Well, speaking of apples, it's time you revealed the answer to your question. Beth Yes, I asked you which was the most popular apple, according to a survey of people in the UK. Georgie I said Pink Lady, didn't I? 📝字数限制，完整文本、词汇表、翻译及pdf见公众号【琐简英语】，回复1可加入【打卡交流群】

Clay & Wings: The Macaws' Salt Quest Seven Worlds, One Planet｜South America Warmed by the tropical sun, the Amazon's trees release so much moisture from the surface of their leaves that they create their own clouds. And these, over the course of a year, release up to six metres of rain. The water flows through the saturated forest along 1,000 streams. They eventually unite to form the largest river of them all. The Amazon carries more water than the world's next seven biggest rivers combined. Some sections of its banks are particularly sought-after. Scarlet macaws travel over 50 miles to visit them. Macaw couples bond for life, and may stick together for over 40 years. Pairs return to favourite trees - ones they've known for decades. Parents provide their chicks with fruits and seeds. But they're far from the ocean, and their diet lacks salt. Without it, the chicks' brains and bones will not develop properly. So, someone has to go and fetch it. Many other creatures are looking for the same thing. A clay lick. The earth here may be 40 times richer in valuable minerals than anywhere else in the surrounding forest. Over a dozen species of parrot jostle for space. There's a strict order in who feeds first. Everyone is in a rush to fill up and get airborne. Parents have to carry over five kilograms of clay to their nest before their chicks are ready to leave. Once fledged, these young will follow their parents for up to a year, learning where to find the salts. 词汇表 quest [kwest] （长久而艰难的）搜寻，寻找；追求 the Amazon [ˈæməzɒn] 亚马逊河（世界流量最大的河流，位于南美洲） moisture [ˈmɔɪstʃə(r)] 水分，湿气，水汽 saturated [ˈsætʃəreɪtɪd] 湿润的，饱和的；浸透的，湿透的 bank [bæŋk] 河岸，堤 sought-after [ˈsɔːt ɑːftə(r)] 受欢迎的，备受青睐的 scarlet macaw [ˈskɑːlət məˈkɔː] 五彩金刚鹦鹉，绯红金刚鹦鹉（生活在中南美洲热带雨林的大型鹦鹉；实行终身伴侣制；以水果、坚果和种子为食，会到河岸附近的泥土区进食泥土，以补充矿物质等） bond for life [bɒnd] 终生相伴，终身羁绊 stick together 团结一致，互相扶持，彼此相守 chick [tʃɪk] 雏鸟，幼鸟；小鸡 clay lick [kleɪ lɪk] 黏土盐碱地，泥浆舔食地（指一些动物舔食黏土以获取矿物质的地方） mineral [ˈmɪnərəl] 矿物质，矿物 jostle for space [ˈdʒɒs(ə)l] 争夺空间，争抢位置 fill up 填饱肚子；装满，填满 get airborne [ˈeə(r)ˌbɔː(r)n] 起飞，升空，跃起 fledge [fledʒ]（幼鸟）长出飞羽，变得羽翼丰满 🌍 翻译、视频版和pdf见公众号【琐简】，回复"1"可进【打卡交流群】

The alternatives to milk Milk, it comes from cows, right? Well, not all the milk you see on supermarket shelves is from an udder. These days we see many plant-based alternatives to dairy, such as oat, pea and soya milk. But why would someone stop drinking their full-fat, semi-skimmed or skimmed cow's milk and trade it for one of these? There are many reasons someone might try alternative milks. Some people believe the alternatives are healthier than milk from cows. Those with lactose intolerance or thinking about becoming vegan might start drinking alternative milks. Also, concerns about the impact of dairy farming on the environment could be a factor. Whatever the reason, there are many alternatives to dairy out there for us to consume. But what are the differences between these other options and regular cow's milk? Soya milk is one common alternative. According to some sources, such as healthline.com, it contains a similar amount of protein to regular milk. It is also lower in calories than some cow's milk, which could be good for those on a diet, and often comes fortified with things like calcium and various vitamins. So, all good? Well, soya is a common allergen, and according to foodallergy.org, is one of the nine foods which cause the majority of allergic reactions. Almond milk is a low-calorie, low-fat drink and is naturally lactose free and has a slight nutty taste. When unsweetened, it also has lower levels of carbohydrates and sugars than some dairy options. However, even when fortified, it doesn't provide the levels of protein seen in soya or regular milk. Then there's coconut milk, which is low in calories and may not affect people with nut allergies as much as other options, but is lacking in protein. Whichever plant-based milk you choose, there are positives and negatives. Dieticians agree the most important thing is getting a healthy balanced diet which won't trigger any allergies and comes with all the minerals and vitamins you need. And at the end of the day, it may just come down to which one you think tastes better. 词汇表 udder [ˈʌdə(r)] （奶牛、奶羊等的）乳房 plant-based [ˌplɑːnt ˈbeɪst] 仅用植物的，植物性的 alternative [ɔːlˈtɜː(r)nətɪv] 替代品，替代物，选择余地 dairy [ˈdeəri] 乳制品；奶制的，乳品的；牛奶场 oat / pea / soya milk [əʊt][piː][ˈsɔɪə] 燕麦奶、豌豆奶、豆奶（豆浆） full-fat / semi-skimmed / skimmed cow's milk [fʊl fæt][ˌsemi ˈskɪmd][kaʊz mɪlk] 全脂、半脱脂、全脱脂牛奶（根据脂肪含量不同分类的牛乳） lactose intolerance [ˈlæktəʊs ɪnˈtɒlərəns] 乳糖不耐受（因缺乏乳糖酶导致无法消化乳糖而出现的不适症状） vegan [ˈviːɡən] 纯素食者，严格的素食主义者（不食用或不使用任何动物产品） protein [ˈprəʊtiːn] 蛋白质 on a diet [ɒn ə ˈdaɪət] 节食，控制饮食 fortify [ˈfɔː(r)tɪfaɪ] 强化，增强；（通过添加某些物质）提升营养价值 calcium [ˈkælsiəm] 钙 vitamin [ˈvɪtəmɪn] 维生素 allergen [ˈælə(r)dʒən] 过敏原，致敏原 allergic reaction [əˈlɜː(r)dʒɪk riˈækʃn] 过敏反应（身体对某种物质过敏时产生的不良反应） almond milk [ˈɑːmənd mɪlk] 杏仁奶 low-calorie, low-fat drink [ləʊ ˈkæləri], [ləʊ fæt] 低热量、低脂肪饮品 nutty [ˈnʌti] 含坚果的，坚果口味的 unsweetened [ˌʌn'swi:tnd] 未加糖的，不甜的 carbohydrate [ˌkɑː(r)bəʊˈhaɪdreɪt] 碳水化合物，糖类食物 coconut milk [ˈkəʊkənʌt mɪlk] 椰奶，椰子汁 dietician [ˌdaɪəˈtɪʃ(ə)n] 营养师，营养学家 trigger allergies [ˈtrɪɡə(r) ˈælə(r)dʒiz] 引起过敏 mineral [ˈmɪnərəl] 矿物质 at the end of the day 最终，到头来，归根结底 come down to 归结为，取决于 📖 翻译、pdf见公众号【琐简英语】，回复"1"可进【打卡交流群】

Why Beauty Isn't About Looks When we are very concerned about certain of our physical features — a nose that is stubbornly a bit too large, eyes that are slightly too far apart, hair that is not as lustrous as it should be — we miss an overall point about our relationship to our appearance: how beautiful we feel has nothing to do with the objective structure of our face or body. It isn't what we look like that counts; it's how we feel inside. Our self-assessments are in the end solely based on our relative degrees of self-love and self-contempt. There are people of ideal proportions and exceptional beauty who cannot bear what they see in the mirror and others who can contemplate a less than svelte stomach or a no longer so supple kind of skin with indifference and defiant good humour. And at a tragic extreme, there are heart-breakingly fine-looking people who starve themselves to ill-health and eventually die out of a certainty, immune to every logical argument, of their own unsightliness. The issue is not whether we look extraordinary today, but whether or not we were once upon a time, when we were small and defenceless before the judgements of those who cared for us, sufficiently loved for our essence. This will decide whether our appearance can later on be a subject of negligible concern to us or not. The truly blessed among us are not those with perfect symmetry; they are those whose past affords them the luxury not to give too much of a damn whatever the mirror happens to say. The issue is never that of our appearance, it is about our sense of our vulnerability to humiliation. When we meet people who are perpetually sick with worry that they are not attractive enough, we should not rush in with physical compliments; this is only to foster and unwittingly reward an aggravating criterion of judgement. We should learn to spot the wound in their early relationships that have made it so hard for them to trust that they could matter to others in their basic state and that therefore perpetually evokes in them an unflattering self-image. They are not 'ugly' per se, they were — when it mattered — left painfully unloved and ignored to an extent that they are liable never to have recognised or mourned adequately. Their arrival in the world did not delight a few people as it should have done, and therefore need compassion, sympathy and emotional validation far more than they will ever require the tools of outward beautification. Feeling ugly stems from a deficit of love, never of beauty. 词汇表 stubbornly [ˈstʌbənli] 固执地，倔强地；难以改变地 lustrous [ˈlʌstrəs] 有光泽的，光亮的 solely [ˈsəʊlli] 仅仅，唯一地 self-contempt [ˌself kənˈtempt] 自我轻视，自卑 contemplate [ˈkɒntempleɪt] 考虑接受；沉思；盘算 svelte [svelt] 身材苗条的，纤细的 supple [ˈsʌpl] 柔软的，柔韧的，有弹性的 indifference [ɪnˈdɪfrəns] 漠不关心，冷淡 defiant [dɪˈfaɪənt] 挑衅的，蔑视的，反抗的 ill-health [ˌɪl ˈhelθ] 健康不佳，身体不适 unsightliness [ʌnˈsaɪtlinəs] 丑陋，难看 defenceless [dɪˈfensləs] 无防御的，不能自卫的，无助的 essence [ˈesns] 本质，实质；要素，精髓 negligible [ˈneɡlɪdʒəbl] 可忽略的，微不足道的 symmetry [ˈsɪmətri] 对称（性），匀称 vulnerability [ˌvʌlnərəˈbɪləti] 脆弱性，易受伤害性 perpetually [pəˈpetʃuəli] 永恒地，持久地，不断地 rush in [rʌʃ ɪn] 匆忙行动（而没有充分考虑） foster [ˈfɒstə(r)] 培养，促进，助长 unwittingly [ʌnˈwɪtɪŋli] 无意地，不知不觉地 aggravating [ˈæɡrəveɪtɪŋ] 恼人的 ；使恶化的，加重的 criterion [kraɪˈtɪəriən] 标准，准则 evoke [iˈvəʊk] 唤起，引起（记忆或感情） unflattering self-image [ʌnˈflætərɪŋ self ˈɪmɪdʒ] 不讨喜的自我形象，负面的自我形象 per se [pɜː(r) ˈseɪ] 本身，本质上（拉丁语短语） be liable to [ˈlaɪəbl] 易于…的，有…倾向的 mourn [mɔː(r)n] 哀悼，悼念；惋惜，哀叹 validation [ˌvælɪˈdeɪʃn] 确认，认可，肯定 outward beautification [ˈaʊtwəd ˌbjuːtɪfɪˈkeɪʃn] 外在美化（通过外部手段改善外貌） stem from [stem frəm] 源于，由…造成 deficit [ˈdefɪsɪt] 缺乏，不足；赤字 🏫翻译和pdf见公众号【琐简英语】，回复"1"可进入【打卡交流群】

How To Schedule Your Day For Optimal Productivity Most people are unproductive because they haven't created a clear plan for their day. This lack of clarity quickly leads to procrastination as the brain doesn't like ambiguity. When you lack clarity on precisely when you're going to do what, your brain will use this moment of ambiguity to talk you out of doing the hard work and do something easier instead (such as watching a funny YouTube video). That's why scheduling your day is so important. "Many people think they lack motivation when what they really lack is clarity." – James Clear The Power of Scheduling Your Day By pre-determining when you're going to do what, you remove the need for decision-making within the moment as you've already created a precise plan in advance. Psychologists call this an 'implementation intention'. A study in the British Journal of Health Psychology showed that creating such an implementation intention increases the success rate of following through with an activity from 34% to 91%. In other words, by scheduling your day, you're much less likely to procrastinate. That's a big benefit for such a simple routine. By scheduling an activity, you make an appointment with yourself, and you should honour this appointment the same way you'd honor an appointment with other people. How to Schedule Your Day for Optimal Productivity My number 1 rule of scheduling the day is that I schedule my most important tasks for the hours in which I generally have the most energy – and my lesser important tasks for the hours in which my energy tends to be lower. According to research, for most people, the morning is peak energy time (but it differs per chronotype). During your peak energy time, your willpower is stronger and your brain has more energy to focus deeply, think clearly and solve difficult problems with more ease. According to Steve Kay, a professor of molecular and computational biology at the University of Southern California, most adults perform best in the late morning when it comes to cognitive work. As I experience this as well, I schedule my 1-3 most important tasks in the morning. This way, I'm a lot more effective and efficient. According to recent research led by Robert Matchock, an associate professor of psychology at Pennsylvania State University, most people are more easily distracted from noon to 4 p.m. That's why I schedule my less important tasks such as email, answering comments, phone calls or meetings later in the day – after I've already completed my most important work. Here's a tip: I like to batch produce these tasks (lump them together) so that I can get them done in a time-efficient way, without splitting my focus or letting these tasks get in the way of the tasks that truly matter. Furthermore, I like to use different colors to schedule different type of tasks. For example, my personal appointments are blue, my workouts are green and my work-related tasks are yellow. This way, I quickly see what's coming up next. 词汇表 clarity [ˈklærəti] （思路）清晰，清楚，明确 procrastination [prəˌkræstɪˈneɪʃn] 拖延，拖延症 ambiguity [ˌæmbɪˈɡjuːəti] 模糊，模棱两可，不确定 talk someone out of 说服某人放弃，劝阻 schedule [ˈʃedjuːl] 安排，计划；日程安排，时间表 pre-determine [ˌpriːdɪˈtɜːmɪn] 预先决定，事先安排 precise [prɪˈsaɪs] 精确的，准确的，确切的 implementation intention [ˌɪmplɪmenˈteɪʃn ɪnˈtenʃn] 实施意图（指提前规划具体行动步骤以提高执行成功率） follow through with 坚持到底，贯彻到底 appointment [əˈpɔɪntmənt] 约会，约定，预约 honour [ˈɒnə(r)] 信守，执行，兑现（承诺或协议） optimal [ˈɒptɪməl] 最佳的，最理想的 peak energy [piːk ˈenədʒi] 精力高峰（指一天中精力最充沛的时段） chronotype [ˈkrɒnətaɪp] 作息类型，生物钟类型（一个人倾向于早起还是晚睡的生物钟特征，如早起鸟、夜猫子） molecular and computational biology [məˈlekjələ(r) ənd ˌkɒmpjəˈteɪʃənl baɪˈɒlədʒi] 分子与计算生物学（分子生物学和计算生物学的交叉学科） cognitive work [ˈkɒɡnətɪv] 认知工作（指需要脑力思考、分析、记忆等的工作） associate professor [əˈsəʊsieɪt prəˈfesə(r)] 副教授（大学教师职称） batch [bætʃ] 批量处理，成批进行；一批，一组 lump together [lʌmp] 把…归并在一起；混为一谈 split one's focus [splɪt] 分散某人的注意力，分心 get in the way of 妨碍，阻碍，干扰 💡 翻译、视频版和pdf见公众号【琐简英语】，回复"1"可进【打卡交流群】

Why Morning light Is So Crucial to Your Health Steve Jones: Sunlight is powerful stuff, perhaps more powerful than most people realise. The perils of living without sunlight are really quite real. In some ways, modern life has driven us back to the Stone Age, okay, when we lived in caves. In the 60s, there were several experiments by French people who went into caves and stayed there. They all began to sleep either for extraordinarily long periods of time or extraordinarily short periods of time, and they couldn't tell the difference. They all said they had severe mood disturbances and depression, so much so that some of them had to leave long before they really had planned to. In winter, we often feel somewhat out of sorts at this time of the year. A lack of sunlight means that your immune system doesn't work as well, your defence mechanisms don't work as well. Arti Jagannath: An effect on mood, increased depression, more metabolic disorders, and all of these things are offshoots of a disrupted circadian clock. It times all of our physiology and all of our behaviour. All of the active sorts of processes are compartmentalised to the day, and all of the restorative processes are kept to the night. The wavelengths that have the most powerful impact are the bluish-coloured ones. Within our eyes, there are these cells that have a pigment that's sensitive to this blue light, that then signals to the body clock to tell it what time of day it is. Steve: Many people don't realise what an artificial life we live. That's because artificial life depends on artificial light. Arti: So by seeking out artificial light, what that is doing is giving your body a time cue that is incorrect. Then you might end up feeling far more alert at night, or a lot more depressed during the day. Your systems within your body tend to desynchronise and so you tend to have a higher incidence of diabetes, obesity, cardiovascular disease. Steve: The World Health Organization sees shift work as a threat to health, and it is. Many British people spend less than half an hour a day in the open air. So it's no good staying inside and looking at the Sun and saying this is doing me good, because it isn't. Arti: So it's probably, on a day like today, about four or five times less light simply being on this side of the glass. A good dose of bright sunshine at any time during the day has a huge impact on elevating mood and general feelings of wellbeing. There was a study at the Broadmoor institute where they looked at the effects of the equivalent of 20 minutes of bright sunshine in the morning on mood. What they found was the bright light had a much greater effect on elevating mood than even some anti-depressants. So our skin's not just a barrier, it's a living organ. When our skin sees sunlight, that is when it starts making vitamin D, which is an essential component of many different signalling pathways in our body. Steve: You can get vitamin D in several ways. You can do what I do, and take a vitamin D pill. A diet of wild salmon and mushrooms and you won't get rickets. But overwhelmingly the best way is through the Sun. Arti: Have meals at the right time, go to bed at the right time, and get out, even if it's freezing, for that daily 20-minute walk and some light exposure. Simply being outside and exposing yourself to light, so that you strengthen your circadian clock is going to have a hugely beneficial impact on health and wellbeing. Steve: Don't retreat into your cave. In other words, when the sun comes out, go out and have a good time. 词汇表 peril [ˈperəl] 危险，危害，风险 Stone Age [ˈstəʊn eɪdʒ] 石器时代（以石器为主要工具的早期阶段） cave [keɪv] 洞穴，山洞 mood disturbance [muːd dɪˈstɜːbəns] 情绪障碍，情绪紊乱 out of sorts [aʊt əv sɔːts] 身体不适，心情不佳 immune system [ɪˈmjuːn ˈsɪstəm] 免疫系统（人体抵御病原体的防御机制） metabolic disorder [ˌmetəˈbɒlɪk dɪsˈɔːdə(r)] 代谢紊乱，代谢异常 offshoot [ˈɒfʃuːt] 衍生物；分支，支流 disrupted circadian clock [dɪsˈrʌptɪd sɜːˈkeɪdiən klɒk] 生物钟紊乱（调节昼夜节律的生理机制失调） physiology [ˌfɪziˈɒlədʒi] 生理学，生理机能 compartmentalise [ˌkɒmpɑːtˈmentəlaɪz] 划分，区分，隔开 restorative [rɪˈstɒrətɪv] 复原的，恢复精力的 wavelength [ˈweɪvleŋθ] （光波、音波等的）波长；（广播的）波段，频道 bluish-coloured [ˈbluːɪʃ ˈkʌləd] 带蓝色的，有点蓝的 pigment [ˈpɪɡmənt] 色素；颜料 desynchronise [ˌdiːˈsɪŋkrənaɪz] 使不同步，失调 diabetes [ˌdaɪəˈbiːtiːz] 糖尿病 obesity [əʊˈbiːsəti] 肥胖症 cardiovascular disease [ˌkɑːdiəʊˈvæskjələ(r) dɪˈziːz] 心血管疾病 shift work [ʃɪft wɜːk] 轮班工作，倒班 elevate mood [ˈelɪveɪt muːd] 改善情绪，提升心情 equivalent [ɪˈkwɪvələnt] 等同物，相等物 anti-depressant [ˌænti dɪˈpresnt] 抗抑郁药 vitamin D [ˈvɪtəmɪn diː] 维生素D（促进钙吸收、维持骨骼健康的营养素） signalling pathway [ˈsɪɡnəlɪŋ ˈpɑːθweɪ] 信号通路（细胞内传递信号的一系列生化反应） salmon [ˈsæmən] 三文鱼 ricket [ˈrɪkɪt] 佝偻病，软骨症（缺乏维生素D导致的儿童骨骼发育异常） retreat [rɪˈtriːt] 躲避，撤退，退却 💡 翻译和pdf见公众号【琐简英语】，回复"1"可进【打卡交流群】

Why do we keep eating when we feel full? Dr. Christine: Our research at the University of Leeds shows that our overall hunger stems from a drive to eat, and that's determined by our resting metabolic rate, which is the energy that our body expends to sustain our everyday bodily functions and to a lesser extent, by our physical activity levels. But there's also an episodic mechanism. So on a meal-to-meal basis, signals such as an empty stomach, low blood glucose and appetite related hormones can also trigger or signal hunger. Host: And what about if you feel hungry and then you don't eat and it goes away, even though you haven't responded to that feeling of hunger? Dr. Christine: So hunger feelings can go away after a while. So during prolonged fasting or any kind of food deprivation situations, our body produces ketone bodies and these have been proposed to suppress appetite. But this is really early days in that area of research. Hunger is not only influenced by internal factors, but also external factors, and we can forget that we're hungry under some circumstances because we're distracted or that we're busy. Some people love to eat and they're very in tune with their hunger sensation, so it's definitely not a one size fits all kind of common. (But why do we sometimes still feel like eating even when we're not hungry?) Dr. Christine: So we have several appetite systems in the brain, and one of them is the hedonic system. Even though we're not hungry, we can still want to eat because we have that pleasure system in the brain, which can override these sensations of fullness, for example. So let's say, for example, we're at a restaurant and we see the dessert menu, but we've just had the big meal and we're full, but we still want that dessert because it's so tasty. Host: And Charles, can I bring you in at this point? Is this a physical thing or is this really more about psychology? Prof Charles: Oh, I think definitely a bit of both. Because as a psychologist myself, I'm sort of more interested in those external factors, such as, you know, the smell of appetising food when we wander through a train station or a shopping centre, more often than we realize, it's these external cues, too energy dense. You know, great-smelling food, that suddenly make us think "ah, maybe I will order, eat, drink one of those things". When before having smelled or seen that external kind of food cue, we weren't really thinking about food at all. We may even have sort of evolved our kind of visual systems to be able to, you know, look at a scene and almost instantaneously decide if there's something edible out there. And if so, what's the most energy dense, highest fat food? And then our brain immediately pays attention to that. And if that food is in movement or in motion, it's even more attractive. And this is something I think that the food marketers are sort of intuitively picked up on showing those pictures, you know, oozing cheese, coming out of a burger, say, or a slice of pizza or lasagne. And that just becomes something that's a very powerful cue that draws our attention that we can't ignore to, to order or to eat more than we otherwise might. 词汇表 stem from [stem] 起源于，来自 resting metabolic rate [ˈrestɪŋ ˌmetəˈbɒlɪk reɪt] 静息代谢率（人体在静息状态下维持基本生理功能所需的能量消耗） episodic [ˌepɪˈsɒdɪk] 偶发的，不定期的 low blood glucose [ˈɡluːkəʊs] 低血糖 appetite related hormones [ˈæpɪtaɪt rɪˈleɪtɪd ˈhɔːməʊnz] 食欲相关激素 prolonged fasting [prəˈlɒŋd ˈfɑːstɪŋ] 长期禁食 food deprivation [ˌdeprɪˈveɪʃn] 食物匮乏，食物剥夺 ketone body [ˈkiːtəʊn] 酮体（在长期饥饿或低碳水饮食时增加，以满足身体对能量的需求） be in tune with [tjuːn] 与…协调一致，能敏锐感知 hunger sensation [ˈhʌŋɡə(r) senˈseɪʃn] 饥饿感 one size fits all 一刀切的，通用的 hedonic [hiːˈdɒnɪk] 享乐的，快乐的，享受的 override [ˌəʊvəˈraɪd] 压倒，优先于，凌驾于 sensations of fullness [senˈseɪʃnz əv ˈfʊlnəs] 饱腹感 dessert [dɪˈzɜː(r)t] 餐后甜点，甜食 appetising [ˈæpɪtaɪzɪŋ] 开胃的，诱人的，引起食欲的 wander through [ˈwɒndə(r)] 漫步于，穿梭在 energy dense [ˈenədʒi dens] 高能量密度的（指食物或饮料中含有高热量的能量） instantaneously [ˌɪnstənˈteɪniəsli] 瞬间地，即刻地 edible [ˈedəbl] 可食用的；食物 intuitively [ɪnˈtjuːɪtɪvli] 直觉地，本能地 pick up on 注意到，意识到，领悟 oozing cheese [ˈuːzɪŋ tʃiːz] 渗出的芝士，流淌的芝士 lasagne [ləˈzænjə] 千层面（一种意大利分层烤面食） 💡 翻译和pdf见公众号【琐简英语】，回复"1"可进【打卡交流群】

Which cooking oil is the best for our health Georgie Hello and welcome to 6 Minute English from BBC Learning English. I'm Georgie. Neil And I'm Neil. Georgie, today we're talking about cooking oils and which products are best for our health. What do you use to cook with? Olive oil? Butter? Maybe avocado oil? Georgie Hmm, when I want my food to be rich and creamy, I use butter, but usually for everyday meals I just use olive oil. What about you? Neil Yes, it varies, but I guess for East Asian food, I might sometimes use sesame oil. Now, there are so many different oils we can use for our food, and some of them are very expensive and claim to have big health benefits. Today we'll be finding out whether these products are worth the money and can really help us eat more healthily. OK. Georgie, let's start with a question. In the UK, a popular oil to cook with is olive oil, but which country produces the most olive oil? Is it: a)Italy b)Greece c)Spain Georgie Ooh, that's difficult. I know that Spain produces a lot, but I think I'm going to go with Italy. Neil OK. Well, we'll find out if that's the right answer at the end of the programme. Now, lots of us are careful about the amount of fat we eat. We might avoid fast food and treats like chocolate or cake, but lots of the fat we eat comes from the oils we use to cook with. Georgie Yes, and some expensive oils claim to contain other vitamins that are good for us. But are these claims true? It can be confusing. Presenter of BBC Radio 4 programme Sliced Bread, Greg Foot, has lots of emails about the problem. Greg Foot I'll tell you what, Sarah – we have had an absolute wok-load of emails sent to [email protected] asking about cooking oils. Listener Alastair in Midlothian wrote that: "For years we were told to cook with polyunsaturated oils like sunflower oil. But now all the YouTube doctor experts are telling us seed oils are harmful. They advocate consuming extra-virgin olive oil, but as I understand it that's not suitable for frying a fish. Also, I hear that over a certain temperature olive oil turns harmful. What the heck do I use for frying and roasting?" Neil Greg says that he has received a wok-load of emails. A load of something is a lot of something. You'll also commonly hear the expressions shed-load or truck-load. These are used to emphasise how much of something there is. Georgie Yes, and Greg uses wok-load as a fun expression, because he's talking about cooking oils and a wok is a kind of pan. Neil Greg reads one of the emails from a confused listener, Alastair, who says that he's watched YouTube videos that argue that oils like sunflower oil are bad for you. These videos advocate using extra-virgin olive oil. If you advocate something, you encourage people to use it. Georgie But Alastair has also heard bad things about olive oil, and that you can't use it at high temperatures. He asks, what the heck can he use for roasting and frying? What the heck is an informal phrase we can use to express frustration or surprise. Neil It does seem like there's a lot of advice about cooking oils and that not everyone agrees. Georgie Yes, and some of the advice is to use very expensive options such as coconut oil and avocado oil. People who advocate using these oils say they are wonder products. A wonder product is an item, usually a food or medicine, that is very effective or beneficial for people. Neil But not everyone is convinced that expensive cooking oils are worth the money. Nita Forouhi is professor of population health and nutrition at the University of Cambridge and she talked to BBC Radio 4's Sliced Bread host, Greg Foot, about expensive cooking oils like avocado oil. Greg Foot What do you think, Nita? What might justify the price tag? Nita Forouhi Certainly, avocado oil is good for all the reasons mentioned, but is it worth justifying the cost? If you're a particular connoisseur of the taste it brings, and you prefer it and you have the money, then knock yourself out. But there's lots of myths about these super foods and wonder oils and wonder this and that. And it's just all, I'm afraid, hogwash. Georgie Nita says that avocado oil does have some health benefits, but she's not sure they are worth the cost of a bottle. She says if you like the taste and are happy to spend the money then 'knock yourself out'. The expression knock yourself out means go ahead. Neil But Nita is also concerned about all the health claims about expensive wonder products like avocado oil. She says that many claims are hogwash: they are nonsense, and products are not worth spending money on. Georgie OK. Maybe I'll stick to my olive oil then. And that reminds me of your question, Neil. 📝 完整文本、词汇表、翻译及pdf见公众号【琐简英语】，回复1可加入【打卡交流群】

Why Do We Care So Much About What Others Think? It is natural for most of us to spend time worrying about our reputation: what others think of us, whether we are deemed good or bad by the community… This can quickly become a painful topic, and our thoughts can descend into bonfires of worry. What if we are accused of something? What if we are ostracised and mocked? What if we become a pariah? A useful way out of the panic was suggested many centuries ago by the Stoic thinkers of Ancient Greece and Rome. They suggested that we divide the topic of reputation into two parts. On the one hand, who we are and what we think of ourselves. And on the other: what other people may decide to declare or say about us. Now, the Stoics reminded us of an important detail. We can never be certain of the second part of the equation; we cannot control the world beyond a certain point. There is always the possibility that someone vengeful, mean or disturbed is going to say something about us and try to damage us. We can never be completely assured that they won't. This could sound like alarming news, but the Stoics wished us to take it on board with courage and then gain strength from focusing on the first part of the equation: what we think of ourselves. And here, things are far, far brighter, because we are far more in control. We can calmly evaluate what we've done, what our hearts are like – and we can then come to a view of what sort of people we are, which can provide us with a vital bulwark against the possible vagaries and tempests of public opinion. We have a solid anchor. We can know who we are. Modern psychotherapy would add an important detail to this analysis. Our sense of who we feel we are is often highly distorted in a negative direction by our past – which can make us far more jittery about public opinion than is sound. Our sense of self is the result of how other people viewed us in childhood, especially our parents or caregivers. Some of us wander the world with an acute sense of shame and self-distrust that we absolutely don't deserve, and we project a lot of paranoia and fear onto other people – primarily because we've been treated with disdain in our early years. We are going to start to feel a lot more solid and immune from the ups and downs of gossip once we become conscious of how negatively biased we've been and settle in our minds what we think we are worth – irrespective of either what figures from our past said or what someone around us now might suddenly decide. 词汇表 reputation [ˌrepjuˈteɪʃn] 名声，名誉 deem [diːm] 认为，视为，觉得 descend into [dɪˈsend] 陷入，沦为 bonfire [ˈbɒnfaɪə(r)] 篝火，营火，火堆 ostracise [ˈɒstrəsaɪz] 排斥，排挤；放逐 mock [mɒk] 嘲笑，嘲弄；模仿 pariah [pəˈraɪə] 被社会抛弃的人，被排斥者；贱民 Stoic [ˈstəʊɪk] 斯多葛学派的；斯多葛派学者（古希腊哲学流派，强调理性、自制与承受苦难） equation [ɪˈkweɪʒn] 等式，方程式 vengeful [ˈvendʒfl] 复仇心重的，报复的 disturbed [dɪˈstɜːbd] 心理不正常的，精神紊乱的 take on board 接受，理解，考虑 bulwark [ˈbʊlwək] 壁垒，防御物，保障 vagary [ˈveɪɡəri] 变幻莫测，反复无常 tempest [ˈtempɪst] 暴风雨，骚动，风波 solid anchor [ˈsɒlɪd ˈæŋkə(r)] 稳固的锚点（喻指坚定的自我认知） psychotherapy [ˌsaɪkəʊˈθerəpi] 心理治疗，精神疗法 distorted [dɪˈstɔːtɪd] 扭曲的，受到曲解的 jittery [ˈdʒɪtəri] 紧张不安的，神经过敏的 caregiver [ˈkeəɡɪvə(r)] 看护人，照料者 wander [ˈwɒndə(r)] 徘徊，游荡，闲逛 acute [əˈkjuːt] 强烈的，剧烈的 self-distrust [ˌself dɪsˈtrʌst] 自我怀疑，没有信心，畏缩 project [prəˈdʒekt] 投射（将自身情感转移给他人） paranoia [ˌpærəˈnɔɪə] 多疑，恐惧；妄想症，偏执狂 disdain [dɪsˈdeɪn] 轻蔑，鄙视，抛弃 immune from [ɪˈmjuːn] 不受…影响的，免除的 ups and downs [ʌps ənd daʊnz] 起伏，兴衰，起起落落 gossip [ˈɡɒsɪp] 流言蜚语，闲言碎语 negatively biased [ˈneɡətɪvli ˈbaɪəst] 负面偏见的 irrespective of [ˌɪrɪˈspektɪv] 不管，不顾 🏫翻译、视频版和pdf见公众号【琐简英语】，回复"1"可进入【打卡交流群】

China Leads Solar Surge Amid Rising Global Demand The amount of the world's electricity generated by solar panels continues to rise sharply to nearly 7% of global supply. China is at the forefront, with more than half of the rise taking place there. Wind power also continues to grow, while hydroelectric remains the world's largest single source of renewable energy. But a warming planet means more heatwaves and more demand for electricity to cool us down. So a hot 2024 caused a rise in overall demand and a slight increase in the amount of fossil fuels used, mainly at coal and gas-powered stations. 词汇表 solar panel [ˈsəʊlə(r) ˈpænl] 太阳能电池板 at the forefront [ˈfɔː(r)frʌnt] 领先，处于最前沿 hydroelectric [ˌhaɪdrəʊɪˈlektrɪk] 水力发电的 renewable energy [rɪˈnjuːəb(ə)l] 可再生能源 heatwave [ˈhiːtweɪv] 热浪（持续时间较长的异常高温天气） fossil fuel [ˈfɒs(ə)l ˈfjuːəl] 化石燃料 coal and gas-powered stations [kəʊl] 以煤炭和天然气为燃料的发电站 🗒️翻译和pdf见公众号【琐简英语】，回复1可加入【打卡交流群】

Why do we enjoy the 'pain' of spicy food? You know the feeling – your ears start to warm up, your tongue goes numb, you start sweating and taking deep breaths. You've just eaten something spicy knowing it would be painful, and, yet, you chose to do it anyway. Are humans just masochistic, or is there something else going on? The answer lies in both science and history. Let's start with the science. Spicy isn't actually a taste like salty, sweet, sour and bitter – it's a sensation. This sensation is triggered by a chemical compound found in chilli peppers called 'capsaicin'. When we eat foods containing capsaicin, our bodies are tricked into thinking the temperature is actually rising. In trying to temper the burning sensation, our bodies release endorphins which control pain and, at the same time, give a feeling of pleasure – like painkillers. This is what is happening chemically, but there is also a conscious side to choosing spicy food. Dr Tamara Rosenbaum, Cognitive Neuroscientist at the National Autonomous University of Mexico, explains in an interview with the BBC that this is because we are rational beings – we know that the burning sensation of chilli does not physically harm us. Furthermore, we derive pleasure from the other ingredients chilli is generally cooked and eaten with – including fat, sugar and salt. So – like skydiving – eating chilli is a form of thrill-seeking or 'benign masochism', where we get pleasure from a seemingly negative sensation. This masochistic relationship with capsaicin has been a long one, starting in the Andes of South America, where chilli peppers originate. Humans were one of the few mammals on Earth that developed a taste for capsaicin so, archaeological evidence suggests, they started cultivating chilli peppers about six thousand years ago. Human intervention changed the chilli pepper to suit human tastes and needs – including the pepper's colour, size and capsaicin content – helping to explain the many different types of chilli peppers now available. Fast-forward to today, and our love affair with the chilli pepper is going strong. We eat around 57.3 million tons of peppers globally each year, and chilli is a key ingredient in traditional dishes from Mexico to Korea. Maybe we are masochistic after all. 词汇表 go numb [nʌm] 发麻，失去知觉 masochistic [ˌmæsəˈkɪstɪk] 受虐狂的，自虐的，自讨苦吃的 sour [ˈsaʊə(r)] 酸的，酸味的 bitter [ˈbɪtə(r)] 苦的，苦味的 sensation [senˈseɪʃn] 感觉，知觉；轰动 trigger [ˈtrɪɡə(r)] 引发，触发 chemical compound [ˈkemɪkl ˈkɒmpaʊnd] 化合物 chilli pepper [ˈtʃɪli ˈpepə(r)] 辣椒 capsaicin [kæpˈseɪɪn] 辣椒素 trick into [trɪk ˈɪntə] 诱使，哄骗，使产生错觉 temper [ˈtempə(r)] 使缓和，使温和；使（金属）回火 endorphin [enˈdɔːfɪn] 内啡肽（有镇痛作用的内分泌激素） painkiller [ˈpeɪnkɪlə(r)] 止痛药 rational being [ˈræʃnəl] 理性的动物 ，理性的存在 derive [dɪˈraɪv] 获得，得到；源自 skydiving [ˈskaɪdaɪvɪŋ] 跳伞运动 thrill-seeking [θrɪl ˈsiːkɪŋ] 寻求刺激 benign masochism [bɪˈnaɪn ˈmæsəˌkɪzəm] 良性受虐（指从看似负面的体验中获得愉悦感） Andes [ˈændiːz] 安第斯山脉（位于南美洲西岸） originate [əˈrɪdʒɪneɪt] 起源，发源；开创，发明 develop a taste for 养成吃…的习惯，培养对……的喜好 archaeological [ˌɑːkiəˈlɒdʒɪkəl] 考古学的，考古的 fast-forward [ˈfɑːst fɔːwəd] 快进（常用于音视频播放等） love affair 强烈爱好；风流韵事 go strong 依旧强烈；非常活跃、健康或成功 📖 翻译、pdf见公众号【琐简英语】，回复"1"可进【打卡交流群】