Hantavirus: the risks, the science and what you need to know

Hantavirus: the risks, the science and what you need to know

On May 2, the World Health Organization got an alarming report: People aboard a ship in the Atlantic Ocean were falling ill. The culprit is now confirmed as hantavirus, a pathogen that some rodents carry that can infect humans in rare, but often deadly, instances. Multiple passengers have died, and more people are showing symptoms. So, we’re talking to Emily Abdoler [https://medschool.umich.edu/profile/5829/emily-abdoler], an infectious disease doctor at the University of Michigan, about the news – how common is hantavirus in humans, what are the consequences of getting it, and how can at-risk people protect themselves from it?  If you found this episode interesting, listen to our episode on Rocky Mountain spotted fever. [http://lnk.to/DyF2OA] Interested in more science in the news? Email us your question at shortwave@npr.org [shortwave@npr.org]. Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave [http://plus.npr.org/shortwave]. See pcm.adswizz.com [https://pcm.adswizz.com] for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences. NPR Privacy Policy [https://www.npr.org/about-npr/179878450/privacy-policy]

How science is taking tripping mainstream

President Trump recently signed an order to speed up the evaluation of psychedelics to treat the brain. That’s coming after decades of strict prohibition on psychedelic drug use dating back to President Nixon. So how did we go from that to a psychedelic renaissance? A look into a key institution in the world of psychedelic research may give us some clues. This episode, NPR’s brain correspondent Jon Hamilton [http://google.com/search?q=jon+hamilton&rlz=1C1GCFQ_enUS1162US1163&oq=jon+hamilton&gs_lcrp=EgZjaHJvbWUqCggAEAAY4wIYgAQyCggAEAAY4wIYgAQyBwgBEC4YgAQyBwgCEAAYgAQyBwgDEAAYgAQyBwgEEAAYgAQyBwgFEAAYgAQyBwgGEAAYgAQyBwgHEAAYgAQyBwgIEAAYgAQyBwgJEAAYgATSAQgxNDIyajBqN6gCALACAA&sourceid=chrome&ie=UTF-8] shares insight from a recent trip. (No pun intended.)  Want more psychedelic content? Catch our episode on ketamine therapy here [https://lnk.to/GkjpoM], or learn why some scientists want to take the trip out of psychedelics here [https://lnk.to/a1FdVe].  Have other questions about psychedelics and the brain? Let us know by emailing shortwave@npr.org [shortwave@npr.org]! See pcm.adswizz.com [https://pcm.adswizz.com] for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences. NPR Privacy Policy [https://www.npr.org/about-npr/179878450/privacy-policy]

This medical condition stumped doctors for years

One morning, Kyla Madonna Kenney woke up and her world was turned upside down: The room was spinning, she had a splitting migraine and one side of her body was shaking. Her tremors and migraine lasted for days. And for years afterwards, doctors would ask her: Did anything upset you recently? Are you stressed? Have you talked to a therapist about your anxiety? She underwent surgeries and took medications that were, in hindsight, unnecessary. It wasn’t until seeing Dr. David Perez [https://researchers.mgh.harvard.edu/profile/1926181/David-Perez], a neurologist who is also a psychiatrist, that she finally got the right treatment for her medical condition, functional neurological disorder. Today, we dig into this disorder – what it is, why it’s so unknown despite being a top reason people seek out neurologists and what this condition reveals about the consequences of siloing medicine. If you liked this episode, check out our previous one about a new approach to brain health. [http://lnk.to/byh7Vy]  Interested in more science behind medicine? Email us your questions at shortwave@npr.org [shortwave@npr.org].  Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave [http://plus.npr.org/shortwave]. See pcm.adswizz.com [https://pcm.adswizz.com] for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences. NPR Privacy Policy [https://www.npr.org/about-npr/179878450/privacy-policy]

The secret behind clownfish stripes and more fishy fascinations

We reeled in science reporter Ari Daniel [https://www.npr.org/people/297147967/ari-daniel] for this episode who grants us three wishes in the form of three fishes. He takes us on a trip around the world to learn about how a clownfish in the western Pacific loses its stripes as it grows up just to fit in, a fat French fry of a fish that can scale a 50-foot rockface in the Democratic Republic of Congo, and the remarkable rearing of a pea-sized Pokémon-like fish at the Shedd Aquarium in Chicago. Together, these stories reveal just how remarkable and diverse these unassuming creatures are. If you liked this episode, check out our Sea Camp series [https://www.npr.org/series/g-s1-75877/short-wave-sea-camp].  Interested in more fishy science? Email us your question at shortwave@npr.org [shortwave@npr.org]. Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave [http://plus.npr.org/shortwave]. See pcm.adswizz.com [https://pcm.adswizz.com] for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences. NPR Privacy Policy [https://www.npr.org/about-npr/179878450/privacy-policy]

Coffee is complex. Can science standardize it for the better?

Ask any coffee aficionado, and they’ll tell you: A good cup is about more than the beans. The flavor is affected by lots of things – the roast and fermentation of the beans, the coarseness of the grind, the brewing temperature and even the chemicals in the water used to brew it. But there are very few quantitative ways to assess all the flavor variations. Current industry standards measure the concentration of coffee, but they often miss qualities like the acidity, brightness and fruitness. Scientists at the University of Oregon are trying to change that [https://www.nature.com/articles/s41467-026-71526-5] using a tool called a potentiostat that’s often used to measure the charge in batteries. Interested in more food and beverage science? Email us your question at shortwave@npr.org [shortwave@npr.org] and we may turn it into an episode! Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave [http://plus.npr.org/shortwave]. See pcm.adswizz.com [https://pcm.adswizz.com] for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences. NPR Privacy Policy [https://www.npr.org/about-npr/179878450/privacy-policy]