The politicians decide. The troops suffer [badly!]

One has to wonder whether politicians really think about the consequences when they decide to declare war or even just send troops into an area of conflict - let alone ever get to appreciate what suffering the decision has caused to the troops.

This piece "Aftershock: The Blast That Shook Psycho Platoon" on propublica should be compulsory reading for George Bush, Blair and Howard - the main protagonists for the Iraq War - and now Obama.

"More than 2 million troops have deployed to Iraq and Afghanistan since 2001. Tens of thousands have returned with a bedeviling mix of psychological and cognitive problems. For decades, doctors have recognized that soldiers can suffer lasting wounds from the sheer terror of combat, a condition referred to today as post-traumatic stress disorder. They also have come to know that blows to the head from roadside bombs -- the signature weapon in Iraq and Afghanistan -- can result in mild traumatic injuries to the brain, or concussions, that can leave soldiers unable to remember, to follow orders, to think normally."

Studies have estimated that about 20 percent of soldiers returning from Iraq and Afghanistan have suffered a mild traumatic brain injury while deployed. Of those, anywhere between 5 percent to nearly 50 percent may suffer both PTSD and lingering problems from traumatic brain injuries. It is an epidemic so new that doctors aren't even sure what to call it, let alone how best to diagnose and treat it."

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Reading the Chilcot Inquiry Report more closely

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Robert Fisk's predictions for the Middle East in 2013

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An unpalatable truth!

Quinoa has for the last years been the "new" food on the block for foodies. Known for its health properties, foodies the world over have taken to it. Many restaurants have added it to their menu. But, as this piece " Can vegans stomach the unpalatable truth about quinoa? " from The Guardian so clearly details, the cost to Bolivians and Peruvians - from where quinoa hails - has been substantial. "Not long ago, quinoa was just an obscure Peruvian grain you could only buy in wholefood shops. We struggled to pronounce it (it's keen-wa, not qui-no-a), yet it was feted by food lovers as a novel addition to the familiar ranks of couscous and rice. Dieticians clucked over quinoa approvingly because it ticked the low-fat box and fitted in with government healthy eating advice to "base your meals on starchy foods". Adventurous eaters liked its slightly bitter taste and the little white curls that formed around the grains. Vegans embraced quinoa as

Mahler's Prodigal Son

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