Health Wanted: Bioterrorism

The Episode

Scientists recently used AI to design entirely new working viruses from scratch. While these bacteriophages were created to target E. coli, could unregulated AI models lower the barrier to entry for biological weapons?

In this episode of Health Wanted, we're breaking down the science of generative virus design, the historical reality of bioterrorism, and where current safety guardrails are falling short. Are AI models actually capable of creating the next superbug, or is the threat still theoretical?

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The Listener Questions

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Do dihydromyricetin and N-acetyl-l-cystein work as a hangover cure, and are they safe?

All of the research on this is in drunk rats, not humans. So, what’s going on with rats that makes anyone think these would be a good product for humans to use?

When it comes to dihydromyricetin (DHM), there’s some research that looked at its potential to help with alcohol use disorder (in rats). It found that it might work to prevent or lessen the alcohol withdrawal symptoms you get as the ethanol leaves your brain, which is what causes the anxiety, headache, restlessness, and lack of focus that people can get with a hangover. Other rat-based studies of DHM have found it reduces the inflammation produced by alcohol and promotes the creation of enzymes that break down acetaldehyde, the byproduct of alcohol that does most of the damage, into simpler structures that can be eliminated by the body more easily. And it reduces the fat that accumulates in the liver as a result of drinking, thus reducing the risk of liver disease (in rats).

N-acetyl cysteine (NAC) also has some rat studies to show it increased glutathione levels, which also combats acetaldehyde levels, which is thought to combat hangovers. But a randomized control trial in actual humans found no difference in hangover levels between people who did and did not get NAC.

So these might be useful, or it might be a placebo effect. This is, once again, the issue with the supplement industry: people take them on personal testimonials so there’s no incentive to actually study if they do anything.

Low doses are probably safe, but jury is out on if they are useful. Remember: 90% of things that work in animals models fail when they reach the point of human trials.

Why do we refrigerate eggs in the U.S., but they don't in other countries?

The reason why it’s safe to eat room temperature eggs in some parts of the world but not in others has to do with Salmonella.

There are several ways eggs can be infected with Salmonella:

• Salmonella can infect a chicken’s ovaries and contaminate the yolk before the shell even forms. Cooking usually kills the bacteria, which is why it’s recommended not to eat raw eggs.
• As an egg exits the chicken’s body, it passes through the same canal where feces are excreted, which potentially exposes the shell to the bacteria.
• After eggs are laid, bacteria can also enter through the pores of the shell

So, in an effort to avoid foodborne illness, here in the U.S., soon after an egg pops out of the chicken, producers put them straight into a machine that cleans them with soap and hot water. And this isn't just a recommendation, it’s the law for any eggs that are sold commercially. This leaves the shells clean. But, in addition to removing contaminants, the washing process also removes the natural coating of the egg.

This coating prevents the egg from being porous, keeping water and oxygen in and bacteria out. Without it, there is an increased chance for bacterial invasion into pores of the shell. So, to reduce the risk that bacteria will penetrate the shell, eggs are immediately refrigerated after they are washed, which slows bacterial growth. Once you start refrigeration, you have to continue through the whole life cycle, from farm to store, because a cold egg left out at room temperature can sweat, which increases the potential movement and growth of bacteria. 

As an added bonus, refrigeration also increases the shelf life of eggs from about 21 days to 15 weeks

In Europe (and many other parts of the world), eggs are not required to go through extensive washing, which leaves the protective coating intact. This prevents Salmonella and other bacteria from penetrating the shell, making refrigeration unnecessary. 

An interesting point for those who love to compare the U.S. vaccine schedule to Europe: Europe actually has much stricter vaccination requirements for poultry than we do. The EU requires egg-laying chickens to be vaccinated against Salmonella, something that is not required in the U.S., which acts as another measure to prevent its spread.  

Catch all the listener questions and Laurel’s answers on the full episode of Health Wanted by:

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