2 . That artificial food dyes (染料) are unhealthy is not news. Some are known to cause hyperactivity (多动症) in some children, affecting their ability to learn. But regulatory agencies (监管机构) around the world don’t necessarily agree on which food dyes are a problem, or why. That may soon change. A 2021 peer-reviewed report by California’s Office of Environmental Health Hazard Assessment concluded that artificial food dyes “cause or worsen neurobehavioral (神经行为的) problems in some children” and that the current levels that are regarded safe for consumption by the federal government are too high.

California is now considering requiring warning labels on food products and dietary supplements containing the seven most commonly used artificial dyes. The warning label requirement would put California on par with the European Union, which since 2010 has required food products containing certain artificial food dyes to carry warning labels about their negative effect on activity and attention in children.

Artificial dyes are used in foods for one reason: to make products look prettier. Bright colors make candies appealing, especially to kids. But dyes are also in chocolate cake mixes, salad dressings and other products that don’t seem to cry out for a color boost.

In Europe, it was the 2010 label lawmaking that triggered (引发) companies’ decisions to reformulate. “If you’re a company, you do not want to put a warning label on your product.” says Lefferts, an environmental health consultant. Warning labels are why European Starburst Fruit Chews are now colored with natural products, not the artificial dyes that brighten their North American counterparts (同类商品).

Given that artificial food dyes are used far more than needed, we need to be more cautious. After all, we don’t dye fresh fruits and vegetables, but we do dye candy and sprinkles, points out Joe Schwarcz, a chemistry professor at McGill University in Montreal. “The foods in which you find food dyes are foods that are poor in nutrition,” he says. “If you limit foods that contain food dyes, you automatically make your diet better.”

4 . We’ve all been there: in a lift, in line at the bank or on an airplane, surrounded by people who are, like us, deeply focused on their smartphones or, worse, struggling with the uncomfortable silence.

What’s the problem? It’s possible that we all don’t have enough conversational ability. It’s more likely that none of us start a conversation because it’s embarrassing and challenging, or we think it’s annoying and unnecessary. But the next time you find yourself among strangers, consider that small talk is worth the trouble. Experts say it’s a valuable social practice that leads to big benefits.

It is easy to consider small talk as unimportant, but we can’t forget that deep relationships wouldn’t even exist (存在) if there weren’t casual conversations. Small talk is the grease (润滑剂) for social communication, says Bernardo Carducci, director of the Shyness Research Institute at Indiana University Southeast. “Almost every great love story and each big business deal begins with small talk,” he explains. “The secret to successful small talk is learning how to connect with others, not just communicate with them.”

In a 2014 study, Elizabeth Dunn, professor of psychology at UBC, invited people to a coffee shop. One group was asked to interact with its waiter, the other, to speak only when necessary. The results showed that those who chatted with their server reported obviously higher positive feelings and a better coffee shop experience. “It’s not that talking to the waiter is better than talking to your husband,” says Dunn. “But interactions with peripheral (边缘的) members of our social network is important for our happiness and health.”

Dunn believes that people who reach out to strangers feel a greater sense of belonging, a link with others. Carducci believes developing such a sense of belonging starts with small talk. “Small talk is the basis of good manners,” he says.

8 . Technology seems to discourage slow, immersive reading. Reading on a screen tires your eyes and makes it harder for you to keep your place. Online writing tends to be more skimmable and list-like than print. The cognitive neuroscientist Mary Walt argued recently that this “new norm” of skim reading is producing “an invisible, game -changing transformation” in how readers process words. The neuronal circuit that sustains the brain’s capacity to read now favors the rapid absorption of information.

We shouldn’t overplay this danger. All readers skim. From about the age of nine, our eyes start to bounce around the page, reading only about a quarter of the words properly, and filling in the gaps by inference. Nor is there anything new in these fears about declining attention spans. So far, the anxieties have proved to be false alarms. “Quite a few critics have been worried about attention spans lately and see very short stories as signs of cultural decline,” the American author Selvin Brown wrote. “No one ever said that poems were evidence of short attention spans.”

And yet the Internet has certainly changed the way we read. For a start, it means that there is more to read, because more people than ever are writing. And digital writing is meant for rapid release and response. This mode of writing and reading can be interactive and fun. But often it treats other people’s words as something to be quickly harvested as fodder (素材) to say something else. Everyone talks over the top of everyone else, desperate to be heard.

Perhaps we should slow down. Reading is constantly promoted as a social good and source of personal achievement. But this advocacy often emphasizes “enthusiastic” “passionate” or “eager” reading, none of which adjectives suggest slow, quiet absorption. To a slow reader, a piece of writing can only be fully understood by immersing oneself in the words and their slow comprehension of a line of thought.

The human need for this kind of deep reading is too tenacious for any new technology to destroy. We often assume that technological change can’t be stopped and happens in one direction, so that older media like “dead-tree” books are kicked out by newer, more virtual forms. In practice, older technologies can coexist with new ones. The Kindle has not killed off the printed book any more than the car killed off the bicycle. We still want to enjoy slowly. formed ideas and carefully-chosen words. Even in a fast-moving age, there is time for slow reading.