Kevin Pezzi, MD

Disagree with something I wrote? So do I! Read more

“To avoid criticism, do nothing, say nothing, and be nothing.”

— Elbert Hubbard, American editor, publisher, and writer (1856–1915)

Trivia: He and his wife, Alice Moore Hubbard, the noted feminist and writer, died aboard the RMS Lusitania, which was torpedoed and sunk by a German submarine on May 7, 1915, when they were heading to Europe to cover the war and interview Kaiser Wilhelm II of Germany.

If you disagree with something I wrote, feel free to challenge it. Some of my viewpoints are the antithesis (exact opposite) of what they once were. That isn't flip-flopping; that is changing opinions with scant evidence to support them into convictions with a firmer foundation of facts.

My political philosophy is an amalgamation of libertarian, conservative, and liberal principles. My opinions have changed so significantly that my conservative friends might be horrified by how I strongly believe that liberals are correct on certain issues. I've previously written about some of them, but to make this more fun, I will present others as challenges in which I offer $100,000 to the first person who can refute the logic I used in forming that opinion. Please note that due to my limited time and difficulty using my hands after I broke my neck, I cannot quickly update my previously published opinions. However, now that I am balancing the promptings of head and heart, I strongly disagree with many opinions I expressed in my writings.

I like finding people who make me think, not necessarily those who agree with me. Genius Robert Heinlein said, “I never learned from a man who agreed with me.” If you can educate me, I'm all ears.

“Few people are capable of expressing with equanimity opinions which differ from the prejudices of their social environment. Most people are even incapable of forming such opinions.”
— Albert Einstein

“Great spirits have always encountered violent opposition from mediocre minds.”
— Albert Einstein

“What I would like to see more often in this nation is an open and intelligent conversation, not people just casting aspersions at each other … it's unbelievable to me the way people act like third graders. And if somebody doesn't agree with them, they're this and they're that … it comes from both sides. And it's just so infantile.”
— Dr. Ben Carson, neurosurgeon

“The ultimate ignorance is the rejection of something you know nothing about and refuse to investigate.”
— Dr. Wayne Dyer

“If everyone is thinking alike, then somebody isn't thinking.”
— General George Patton

“Man's mind, once stretched by a new idea, never regains its original dimensions.”
— Oliver Wendell Holmes

“A lot of people risk their lives in a brief act of heroism, which is kind of cool, but Jill has what I call slow heroism. She is risking her professional life on something that her own calculations show may not work for a thousand years—may not ever. So I like to support people that are risking their lives.”
— ex-Microsoft billionaire brainiac Nathan Myhrvold speaking about Jill Tarter, who inspired the character played by Jodie Foster in the movie Contact. It takes a brilliant person to see that others who go against the grain of conventional wisdom may be sages although lesser minds often ridicule their ideas.

“I am not young enough to know everything.”
— Oscar Wilde

“You have enemies? Good. That means you've stood up for something, sometime in your life.”
— Winston Churchill

“Talk sense to a fool and he calls you foolish.”
— Euripides, Greek tragic dramatist (484 BC - 406 BC)

“It is socially unacceptable to be right too early.”
— Robert Heinlein

“I'd rather stand alone on the truth than with millions on a lie.”

“The most distinctive mark of a cultured mind is the ability to take another's point of view; to put one's self in another's place, and see life and its problems from a point of view different from one's own. To be willing to test a new idea; to be able to live on the edge of difference in all matters intellectually; to examine without heat the burning question of the day; to have imaginative sympathy, openness and flexibility of mind, steadiness and poise of feeling, cool calmness of judgment, is to have culture.”
— Arthur H. R. Fairchild

“It is not the critic who counts: not the man who points out how the strong man stumbles or where the doer of deeds could have done better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives valiantly, who errs and comes up short again and again, because there is no effort without error or shortcoming, but who knows the great enthusiasms, the great devotions, who spends himself for a worthy cause; who, at the best, knows, in the end, the triumph of high achievement, and who, at the worst, if he fails, at least he fails while daring greatly, so that his place shall never be with those cold and timid souls who knew neither victory nor defeat.”
— Theodore Roosevelt

“It has been my experience that folks who have no vices have very few virtues.”
— Abraham Lincoln

This reminds me of something stressed by one of my psychology professors, who said that society imposes rigid boundaries for what behavior is acceptable, and applies tremendous pressure trying to force people to conform to the behavioral expectations. Some of the most brilliant and productive outside-the-box thinkers led unconventional lives. One of the side effects of forcing people to think inside the box is that by lopping off outside-the-box behavior, potentially great outside-the-box ideas are lost, too.

“We must not confuse dissent with disloyalty. When the loyal opposition dies, I think the soul of America dies with it.”
— Edward R. Murrow, American journalist (1908-1965)

“You will not do incredible things without an incredible dream.”
— John Eliot

NOTE: My statements are not necessarily my opinions. I often post point-counterpoint essays in which I strongly take one side of an issue and later counter that with antithetical views. This intellectual exercise helps me see the merit in opposing opinions and augments my creativity.

Home | Contact me | Updates | Terms | Sitemap | My books | My websites | Bio

The sweet link between Steve Jobs, Mel Gibson, cancer, and appearance

Steve Jobs famously said he didn't care about his appearance—but he was Steve Jobs. Once Hollywood handsome, he'd lost most of his looks years before his cancer surfaced. That may not be a coincidence. Cancer is etiologically multifactorial—that is, it is caused by many things—but some of the same processes that increase the risk of certain cancers also prematurely rob us of our looks.

Most people have good reason for caring about their appearance, which influences your ability to attract, hold, and spellbind a mate, as well as your occupational success. Studies have shown that good-looking people have an easier time getting jobs. Researchers found that appearance is correlated with employee and even CEO pay, at least in the United States, which increasingly seems to be less of an intellectual meritocracy and more of a big beauty contest. Attractive people have more friends on Facebook and in the real world, receive more unearned smiles and compliments, and get more breaks—including those in the legal system.

With such compelling advantages, it isn't surprising that loss of looks often leads to loss of self-esteem, stress, and even panic.

After Mel Gibson saw a photo of himself looking gray and balding as he held his baby daughter Luci, screenwriter Joe Eszterhas described Gibson's reaction in a letter sent to him:

Money can't directly buy happiness or more years of life, but it can buy access to doctors who can provide information to facilitate those things. It's too bad that über-rich Gibson and Jobs didn't spend a few of their dollars to discover what you're about to learn for free: information that will help you improve your appearance, health, and mood, and possibly give you more years to enjoy it all.

Sugar is yummy, but consuming it makes you less yummy. You know about how it fuels flab, but certain forms of it can also fuel the growth of cancer and accelerate aging. You know what that means: wrinkles, gray hair, and less of it, which transformed Gibson, proclaimed “The Sexiest Man Alive” by People magazine in 1985, into someone who looks much different than he did a quarter-century ago. If you're a woman, you might also fear sagging breasts and other gender-linked hallmarks of aging that give women extra grief.

I am not attractive, nor was I cryogenically frozen, but at least I am not much uglier than I was 25 years before (left, 6 years after HS) despite a highly stressful career, too much junk food and sun, baking off zits with several sun lamps, way too little sleep, and living with various chain-smokers. Despite all those abuses, most people age even more, sometimes not even recognizably being the same person. Five friends took the same photo every five years beginning a year after high school with the years clearly affecting their appearance, although much less than many others. Some women my age look old enough to be my mother. I did plenty wrong healthwise, so what did they and others do that was so much worse? Read this article for some answers.

What's so bad about restaurant and processed foods?

Usually caring more about their profits than the health of their customers, restauranters and processed food companies typically take shortcuts to flavor by using too much salt, sugar, and white flour, high fructose corn syrup, unhealthy but cheap fats, MSG (often camouflaged under one of its many synonyms), and artificial flavors concocted by flavoring companies so obsessed with secrecy they won't disclose what they're putting into our bodies. I've spoken directly with major food companies such as Quaker Oats and learned that even they don't know all of the ingredients in the processed foods they make; they buy from flavoring companies.

In a 60 Minutes interview, a flavoring company representative admitted they “really don't want anyone to know” what they're putting in our bodies. Their goal is to make flavors so irresistible they're virtually addictive. Here's an excerpt from that program:

NPR reported, “While doing research for his book, The End of Overeating: Taking Control of the Insatiable American Appetite,” Kessler sought “an explanation for his own weakness for junk food and why his weight swung up and down over and over again with diets following periods of excess.”

I've eaten processed foods that send my appetite into insatiable overdrive. That overeating is not solely prompted by great flavor, because I can make all-natural equivalents that taste even better yet don't compel me to overeat. For example, if I make glazed nuts, I can eat a few ounces and be satisfied, but a commercial brand contains an additive that makes me not want to stop even after eating a pound of them.

Another reason why chemically-induced overeating results from more than taste is because the desire to overeat can persist for hours after the culprit (food containing the chemical) is consumed.

Unfortunately, the slew of chemicals added to our foods causes more than bulging waistlines; they can also impair our minds. For example, researchers concluded that “dietary trans-fat combined with MSG increased central [abdominal] adiposity, promoted dyslipidemia and impaired spatial learning.”

Oxford University's Dr. Andrew Murray found that just nine days of a high-fat diet triggered clearly detrimental effects on exercise endurance and cognitive function in rats. Now at the University of Cambridge, Murray is performing similar studies in humans and the effects appear “to be similar to that found in the rat studies.”

Other scientists found that trans fats were significantly associated with behavioral irritability and aggression. Cambridge University’s Public Health Nutrition journal published a study linking the consumption of fast-food and commercial baked goods to the risk of depression.

Food manufacturers often use legal loopholes to understate the trans fat content of their products. Considering this and the ubiquity of trans fats in processed foods, it is virtually impossible for consumers to avoid them unless they carefully make everything from scratch.

On February 19th 2012, 60 Minutes interviewed Harvard scientist Irving Kirsch, who said, “The difference between the effect of a placebo and the effect of an antidepressant is minimal for most people.” Pharmaceutical manufacturers cherry-pick clinical trials, suppressing the ones that show too little drug benefit or too much drug harm, while ballyhooing the more positive studies. However, with antidepressants, that effect is not much greater than placebo for most depressed people. It is not that antidepressants don't work; it's that placebos could replicate most of their effects—and obviously at less cost and with virtually no side effects.

Dr. Walter Brown, a clinical professor of psychiatry at Brown University's Medical School, said on 60 Minutes, “The experts in the field now believe [the theory that depression is caused by a deficiency of brain serotonin] is a gross oversimplification and probably is not correct.”

With antidepressants having effects not much greater than placebo, depressed people—or even folks who feel OK but want to feel great—would love to know how various foods boost mood in ways that make life less stressful and vastly more enjoyable. However, keeping up with all of the research behind those food recommendations takes more time than most people are willing to give. I'll later introduce a solution to this problem.

The typical American diet is garbage. No one with common sense would feed such junk to their pets, yet too many of us somehow think we're immune to basic principles of physiology that make such eating highly inadvisable. In this regard, we're often our own worst enemies. We would be hopping mad if someone else did to us what we're doing to ourselves with poor food choices—choices we make because we're surrounded by junk food in restaurants and junk food in grocery stores.

Made-from-scratch food preparation is the only practical way to avoid the slew of other chemicals added to processed and restaurant foods to enhance their taste and boost appetite. Food flavoring companies care more about their profits than our waistlines. One look around the USA is all it takes to realize they're goading us into eating more. People were no less fond of food in the 1960s when obesity was rare but pumping iron and jogging were much less popular than they now are. More than ever before, we have artificial sweeteners, other diet foods, diet drugs, weight loss surgeons, weight loss books and advice, home exercise devices, and commercial gyms galore, yet over two-thirds of U.S. adults are either overweight or obese. Researchers projected that 86% of Americans could be overweight or obese by 2030.

I am convinced that American overeating largely stems from appetite stimulants added to food ingredients by food flavoring companies that sell to food manufacturers, and ultimately consumers, unaware of how those chemicals affect their appetite and inflict other deleterious effects, such as disrupting sleep.

Obesity predisposes people to multiple health problems, including serious ones such as diabetes, heart disease, hypertension (high blood pressure), and cancer, so it isn't surprising that the price tag for obesity in the United States is staggering: $147 billion per year in direct medical costs and about $300 billion in total costs, factoring in indirect costs such as loss of worker productivity. Another source pegs the direct cost of obesity in the U.S. as $190.2 billion per year, or 20.6% of national health expenditures. Obesity has clearly grown into an epidemic that is crushing America.

60 Minutes also interviewed UCSF Professor Robert H. Lustig, MD, an endocrinologist. Here is a partial transcript:

Some highlights and excerpts from Dr. Lustig's presentation, Sugar: The Bitter Truth:

Every doctor on the cutting edge who goes against the grain of conventional wisdom is called a quack by some people—usually the hidebound idiots. Dr. Lustig is no exception; this Google autocomplete algorithm suggests some people think that about him:

As Amy Alkon eloquently put it:

In preparation for shooting the cover photo for her latest book, she said she “felt so great from cutting out carbs, I haven't wanted to go back.” I don't think she's been in medical school, but Amy The Advice Goddess likely gives much better dietary advice than your doctor. If your doctor is like most of the ones I've seen, he makes a beeline for the carbohydrate-laden junk that drug reps use to lure physicians into listening to their latest pitch—often one for a statin.

Then ask yourself, who looks better: your doctor or Amy? Many doctors look like Poppin' Fresh, the potbellied Pillsbury Doughboy, while Amy looks hot.

You don't need to wait for more scientific evidence to know that Dr. Lustig is correct. Follow his recommendation, cut out the junk that supplies sugar (specifically fructose), and see how much better you look, feel, and think. My stomach was a bottomless pit until I cut out sugar and reduced carbs, after which most of my insatiable appetite vanished, wiping the smile off the face of Poppin' Fresh and the other processed food industry.

In 1974, while still in high school and years before I entered medical school, I gave a presentation on how sugar causes hyperinsulinemia and insulin resistance. I was so alarmed by the effects of sugar that for years afterward I refused to eat anything with sucrose (table sugar) in it; sucrose is a disaccharide composed of glucose and fructose.

Pop quiz: How would you modify your diet to improve your mood and scholastic achievement? Everyone reading this is likely at least two standard deviations up the bell curve of intelligence and brimming with knowledge, yet judging by what I see most physicians eat, even most of them are blithely ignorant of how to eat to achieve these goals. Over 99% of relevant research conducted by scientists and published in peer-reviewed journals is ignored by physicians because the practice of medicine ignores most everything that isn't essential for a billable diagnosis and treatment for it that is often a prescription drug. The focus of medicine is skewed. If auto mechanics were as daffy as most doctors, they would do engine overhauls but not oil changes.

I graduated in the top 1% of my class in medical school, yet I graduated not knowing how to improve mood without antidepressants or other prescription drugs. Just as my title implies, I am a doctor of medicine, not health. In the many years of additional study it took to learn health, I acquired hundreds of thousands of facts that can improve health, mood, intelligence, creativity, memory, concentration, energy, performance, appearance, and longevity. Many of those tips can help prevent or adjunctively treat disease, yet physicians usually don't give any dietary suggestions beyond utterly obvious ones, such as consuming less salt for low-sodium diets, or fewer calories to assist weight loss. Optimizing brainpower seems like a pipe dream to most physicians, most of whom don't know how to do that.

To complicate this subject, there is no one optimal diet. For example, what’s best for strength and weight loss is not best for hair loss (dihydrotestosterone is not the only culprit), and what’s best for enhancing creativity is not optimal for promoting mental concentration. Furthermore, the optimal diet varies throughout the day and over time, such as during pregnancy, before pregnancy, during illness, and seasonally.

Glycemic index

Glycemic index numerically indicates how fast blood glucose rises after carbohydrates are consumed. Drs. Chiu and Willett at the Jean Mayer U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University wrote, “Considerable epidemiologic evidence links consuming lower glycemic index (GI) diets with good health, particularly upon aging,” and diseases associated with it, such as coronary heart disease, type 2 diabetes, and age-related macular degeneration. GI doesn't just affect people internally, but also externally, in how they appear and perform. It affects whether you're groggy and mentally fuzzy or brimming with energy and dreaming up the next big idea.

Another parameter, glycemic load (GL), factors in the amount of a carbohydrate in addition to its GI. Intelligent food choices can effectively minimize GI/GL because concomitant food intake can modify the glycemic response of a meal. GI/GL can be further improved by adding small amounts of guar gum, an almost tasteless type of water-soluble fiber, to foods.

Additionally, the adverse metabolic effects of excessive sugar and problems induced by it can be minimized by d-chiro-inositol (DCI), which enhances insulin sensitivity. The best natural sources of DCI, such as buckwheat, are rarely consumed by most people, but they would eat more if they were aware of its benefits. DCI improves the polycystic ovary syndrome (PCOS), ameliorating “some of the metabolic abnormalities (increased blood pressure and hypertriglyceridemia) of syndrome X.” (Syndrome X, also known as the metabolic syndrome or insulin resistance syndrome, is a combination of medical disorders that increase the risk of developing cardiovascular disease and diabetes. The metabolic syndrome affects about a quarter of the world’s adult population, and more in the United States secondary to its increased prevalence of obesity; over 40% of American adults have diabetes or pre-diabetes. The International Diabetes Federation defines the metabolic syndrome as central [abdominal] obesity plus any two of the following four factors: low HDL cholesterol, high blood pressure, high fasting plasma glucose, or high triglycerides.)

Researchers from the Perelman School of Medicine at the University of Pennsylvania discovered that brain insulin resistance is associated with cognitive decline. Other scientists found that 72% of people with Alzheimer's disease met the criteria for the metabolic syndrome. Cognitive decline is not a quantal “either you have it or you don't” problem; cognitive dysfunction sufficient to impair performance precedes frank Alzheimer's disease or precursors of it that warrant a diagnostic label. Thus, even if you don't have a diagnosable dementia or antecedent of it, you may nevertheless have a diminution of brainpower that limits your success. Since “insulin resistance in peripheral tissues could promote insulin resistance in the brain,” people and their physicians should be acutely aware of the cognitive and other risks of insulin resistance and vigorously combat that problem.

Numerous dietary agents, including some mentioned in Schiff's Diseases of the Liver, favorably affect non-alcoholic fatty liver disease (NAFLD) that is related to insulin resistance and the metabolic syndrome. NAFLD is common (affecting about 23% of the U.S. population) but especially prevalent in Indian men secondary to a genetic susceptibility. Experts (1, 2) think that d-chiro-inositol may improve NAFLD, which otherwise may progress to non-alcoholic steatohepatitis (NASH) and cirrhosis.

Considering the prevalence of fatty liver disease and other diseases marked by insulin resistance, physicians should—but usually don't—suggest benign interventions such as buckwheat, a nutritious food with other compelling benefits (it supplies protein, zinc, copper, iron, manganese, magnesium, potassium, phosphorus, calcium, vitamin E, essential fatty acids, bioflavonoids [rutin and quercetin], and soluble fiber). The diagnosis of NAFLD is often delayed, which increases its mortality rate via sequelae such as cirrhosis and hepatocellular carcinoma. NASH, obesity, and diabetes have been linked to insulin resistance in the brain, cognitive impairment, and neurodegeneration.

I could cite tens of thousands of other examples showing how physicians often fail to suggest dietary and lifestyle modifications to address common problems. For example, the risk of simple sugars is well-known, but how many physicians advise their patients on how to acutely mitigate that risk if they consume sugar? Very few.

One of the most pervasive myths is that episodic exercise is a sufficient antidote to a sedentary lifestyle. Exercise is better than nothing, but exercising 12 hours after consuming pecan pie or a non-diet soft drink is too late to block many of their adverse metabolic effects. For optimal health and minimal aging, you should engage in some form of physical activity after eating. Can't do that? Eat smaller, more frequent meals. The worst thing you can do is what my relative, President Chester Alan Arthur, did: eat one large meal per day, which took him hours to eat. He died soon after leaving office.

Domestic smoke and aging

Small particles can cause big problems, but few people know how particulate emissions degrade their health and appearance. Years before I found research to substantiate it, I had a hunch that chefs seemed to lose scalp hair before other people their age. Cooking seems benign, but it's not.

Numerous studies have highlighted the adverse health effects of particulate emissions, especially ultrafine particles. “Research conducted in the U.S. during the past decade has shown that cooking is by far the largest source of respirable particles generated in the home.” Whether or not there is visible smoke, heating food during its preparation usually releases small airborne particles that can kill pets, injure people acutely and chronically, trigger smoke alarms, and waft onto interior surfaces, staining them.

Human effects range from eye and throat irritation, exacerbation of asthma and other respiratory diseases, increased cardiovascular morbidity and mortality (including myocardial infarction, arrhythmia, and possibly atherosclerotic plaque progression and vulnerability), cancer, neurotoxicity, and likely signs of aging such as hair loss and graying, accelerated dermal thinning, skin wrinkling, and depletion of facial subcutaneous fat.

According to The National Institutes of Health, prenatal exposure to polycyclic aromatic hydrocarbons (PAHs) reduces IQ in children (1, 2, 3). Prenatal PAH exposure “is linked to anxiety, depression and attention problems in young children” (1, 2, 3, 4) and is associated with childhood obesity (1, 2). PAHs are common urban air pollutants but they are also domestically generated via cooking (1, 2, 3, 4, 5).

Self-cleaning ovens hog energy but aren't entirely self-cleaning; they generate ash that must be manually removed. Furthermore, the self-cleaning process is so time-consuming and noxious that people often delay cleaning, putting up with a dirty oven and the particulates it emits. If left inside during the cleaning cycle, racks can permanently warp and discolor. Owners of standard self-cleaning ovens are advised to open windows and often leave the house during the cleaning cycle, thus making it even more of an inconvenience.

Oven cleaners are chock-full of toxic chemicals, one of which (diethanolamine) might alter brain development. Kimberly Delaney, author of Clean Home, Green Home, asked, “Should Non-Toxic Oven Cleaning Be an Olympic Sport?” Manual oven cleaning is difficult for everyone and impossible for some people with physical limitations.

Considering all of the miraculous advances in medicine, Americans should be much healthier than they are and live years longer. Most of the longevity benefits resulted from vaccines, antibiotics, improved safety, and reductions in infant and obstetric mortality. We've reaped surprisingly little net benefit from the trillions of dollars we spent on other health interventions. Part of the reason why we don't enjoy longer, healthier lives is because much of what we eat is bad for us and because we usually don't know how to neutralize or reverse many of the adverse effects of our diets and lifestyles.

In a New York Times article, Spending More Doesn't Make Us Healthier, Dr. Ezekiel J. Emanuel said that if the United States continues its current rate of healthcare growth, healthcare will consume “roughly one-third of the entire economy by 2035 … and nearly half by 2080.”

Blah, blah, blah … but it won't happen, trust me. A few years from now, when I can fill in the gaps and replace the many things I deleted from this article, you'll see that I have good reason to be optimistic.

Restaurant and processed foods, with their sucrose, fructose, high fructose corn syrup, white flour, MSG (& equivalents), unhealthy fats, artificial flavors, and appetite stimulants (to boost consumption of all that junk), along with polycyclic aromatic hydrocarbons and particulate emissions, add up to obesity, wrinkles, dermal thinning, facial subcutaneous fat loss and redistribution, gray hair, balding, type 2 diabetes, impaired exercise endurance, inflammation, advanced glycation end-products, dyslipidemia, hypertriglyceridemia, atherosclerotic plaque progression and vulnerability, myocardial infarction, arrhythmia, hypertension, peripheral insulin resistance, metabolic syndrome, non-alcoholic fatty liver disease, NASH, cirrhosis, age-related macular degeneration, polycystic ovary syndrome, cancer, brain insulin resistance, impaired attention and spatial learning, neurotoxicity, lowered IQ, Alzheimer's disease, aggression, irritability, anxiety, and depression.

Most doctors and dieticians chow down on the same nutritional garbage as everyone else. Hospitals serve that junk to their patients and employees. The fiction is that we can continue to consume it and yet somehow escape their damaging effects that are bankrupting us and destroying our prosperity. We'll just vote for politicians who wave their magic wands and enact laws that make those problems go away.

Doesn't work, does it?

But they won't, of course. Just ask Steve Jobs or Mel Gibson. Or probably you or someone you love. Our food is prematurely aging and killing our bodies and minds, and our nation, yet virtually everyone wants to let restaurants and processed food companies off the hook so they can continue to slit our throats by filling our stomachs with yummy junk with horrific effects. If veterinarians recommended pet food with comparable harm, we'd be furious and wonder if vets had rocks in their heads or evil in their hearts. Drs. Kessler and Lustig are waging war on the junk we eat, which is our gravest health threat, and so am I, but most doctors just hand out pills to put band-aids on the problems caused by that garbage.

There's a perfect solution to this problem, that is practical but not immediately obvious. Can you guess what it is?

Connecting all the dots in this article will take a series of other articles, which I'll post when I have time.

Comments (0)

Post a comment or subscribe to my blog

Errors in Google Chrome will prevent this site from displaying correctly
Copyright © 1987 – 2024 Dr. Kevin Pezzi | Terms and Conditions of Use | XML sitemap
Website design by Dieter Schneider www.csstemplateheaven.com | Modified by Kevin Pezzi, MD

Notify me when this blog is updatedTrack updates or additions to this blog using the free Track-this.info (TTI) service created by Dr. Pezzi.
• TTI permits people to track (or follow) information; it doesn't track its users or what they do—unlike Facebook! | + More optionsUse Track-this.info to:
• Contact Dr. Kevin Pezzi
• View or post blog comments
• Network with others following this blog