Michael Rosenthal

(8/2023) I remember growing up in Youngstown, Ohio in the 1950s being fascinated by fireflies, or as we used to call them, lightning bugs. As it turns out there are some 2,000 species of these insects on earth. Bioscience has done a survey of the world’s firefly experts, and has identified the most serious threats to the continuing existence of these insects.

A major problem across the globe is habitat loss. Another problem is the presence of artificial light, which disturbs their mating rituals, pesticides, and water pollution affects the species, which has an aquatic phase.

People have been reporting anecdotally over the last decade that they are not seeing fireflies as much as they used too. Living next to a woods, and thus having a visible firefly population in my front yard when the house lights are dimmed, I have noticed as well that I don’t see them as often as I used to see them.

The information summarized here is a result of a study published in the journal Bioscience and reported in the Washington Post by Ben Guarino. Much of the research on the world-wide firefly population is anecdotal, with a relatively small research community and little published on the subject. There have been lots of anecdotal observations (like mine) in recent years that the firefly impact isn’t what it used to be, due to decreased population.

One of the things one learns as one becomes a scientist is that you often narrow your interest as you move along your career path to more specific interest items. I started out my loving chemistry in high school (thank you Mr. Gillespie, my chemistry teacher), then moving on to a chemistry major in college, studying organic chemistry, inorganic chemistry, biochemistry, physical chemistry and other specialties involving the properties and behavior of atoms and molecules. My journey led me to become a physical inorganic chemist, studying the physical properties of compounds not primarily carbon based.

In 2018 The International Union for Conservation of Nature created the Firefly Specialist Group, co-chaired by Sara M. Lewis, a biologist at Tufts University in Massachusetts. An I important part of the study was to determine whether the species should be listed as threatened or as endangered, two classifications common to biological species analysis.

There are more than one species among American fireflies. The big dipper firefly (Photinus pyralis) is known for the dipping J-shaped path it makes when it flies, and it is commonly seen at dusk My guess is that it is the one I see it in my front yard. Due east of Washington, the Bethany Beach Firefly lives only in Delaware’s coastal freshwater wetlands. Its existence has been threatened by residential development, and scientists are worried. Not surprisingly artificial lighting can confuse these insects and adversely affect mating rituals. Concerned individuals and groups have taken action on firefly protection and preservation. They have even developed firefly sanctuaries with elevated footpaths . A firefly preserve in New Canaan, Connecticut appears to be the first of its kind in North America. There is a citizen-science project named Firefly Watch managed by The Massachusetts Audubon Society.

I think I have mentioned before that I admire the newsletter entitled Environmental Nutrition, published monthly by the Health Information Network in Big Sandy, Texas. The following information is taken from one of the newsletters. Have you ever heard of arugula? It is a plant, a Mediterranean native that has been eaten for centuries throughout ancient Rome and the Middle East. Its leaves and seeds have also been used medicinally to treat digestive issues, skin problems and infertility. Though I’ve never eaten it, it has been established as a restaurant item in both high end restaurants and in family meals at home. It has other names: rocket, roquette, Italian cress, and rucola. The plant is a member of the Brassica family which includes things you are familiar with: broccoli, cabbages, and mustards. A one-cup serving provides 28% daily value (DV) of vitamin K, which is important for blood-clotting and bone health, and 10% of the daily value of eye-healthy vitamin A. It also provides a host of health protective plant compounds, including beta-carotene, lutein, and zeaxanthin. It is classed as a cruciferous vegetable, and it is described as having many of the health-promoting properties of cabbage and broccoli. It is said to have components that promote anti-inflammatory and anticarcinogenic effects, is related to lower incidence of chronic diseases, including some cancers.

Recommended varieties include wild arugula, baby arugula, microarugula, and standard arugula. It mixes well, it is said, with other milder fresh greens, and its spice is a good partner to many other ingredients like goal cheese, citrus, and nuts. Raw arugula is good on sandwiches and blended into a peppery pesto, and is a great ingredient, it is said, in pasta dishes, with eggs or when sautéed with vegetables. Such diet items reduce the risk of stroke versus less healthy plant-based food

Do you remember when growing up how your family urged you to eat plant-based foods, like leafy greens, whole grains, and beans. There is reputable evidence now that such foods may reduce the risk of stroke versus less healthy plant-based foods like refined grains and especially foods with added sugars. The Environmental Nutrition Newsletter even provides recipes for their recommended items.

It is summer, and we are looking for frozen treats on a daily basis. There used to be an ice cream truck in the neighborhood in which I now live in Maryland, but it disappeared, at least from my street, some time ago. I now depend on getting such treats at the local food market, which isn’t as much fun.

The same newsletter in its Shopper’s Guide feature has an article entitled Frozen Treats on a Stick. The article promotes these frozen treat as a healthy indulgence with a few precautions. Sodium is not an issue. They are not salty. The main concerns are calories, fat saturated fat, and added sugar. One should avoid the temptation to eat a whole package of such bars at one time. Limit yourself to one bar! Those bars made with real fruit are healthier. Some bars, such as those made with Greek Yogurt, even provide a protein boost. Look out for sugar alcohol content. They are used to lower sugar content, but can cause bloating and gastric distress to those sensitive to it.

As I have said before I so admire Environmental Nutrition, "The newsletter of food nutrition & health". It has been published for forty-four years. It is available by subscription at PO Box 8544, Big Sandy, Texas 75755-8544 or by phone at 800-829-5384.

Read other articles by Michael Rosenthal