Genetics research has revealed a fascinating truth: a child’s intelligence is more likely to come from their mother than their father. Studies on inherited cognition show that the majority of intelligence-related genes are carried on the X chromosome, which women have two of and men only one. This gives mothers a greater genetic influence on a child’s intellectual potential.
Scientists studying brain development found that certain gene groups responsible for advanced cognitive functions, such as reasoning, memory, and communication, are “conditioned” to be activated only when inherited from the mother. When the same genes come from the father, they often remain inactive, a process known as genomic imprinting.
But intelligence isn’t shaped by genes alone. Environmental factors like emotional support, nutrition, and early learning also play crucial roles. Interestingly, studies show that maternal nurturing and verbal interaction during early childhood further amplify cognitive growth. In other words, a mother’s influence is both biological and environmental.
This doesn’t mean fathers don’t contribute; they play a powerful role in emotional development, curiosity, and confidence. However, from a purely genetic standpoint, the maternal side has the upper hand in passing down the building blocks of intelligence.
The findings celebrate the deep biological connection between mother and child, one that extends far beyond the womb. It’s a reminder that the roots of intelligence lie not just in DNA but also in love, care, and learning nurtured through every shared moment.
Meanwhile, Here are the list of Foods that should not be reheated in the microwave, after they are cooked. They are generally categorized based on
potential food safety risks (bacterial growth, toxin formation) or undesirable changes in texture and quality (becoming rubbery, soggy, or dry). 
Food Safety Concerns
- Rice: Cooked rice can contain spores of the bacterium Bacillus cereus, which can survive cooking. If the rice is left at room temperature for too long, these spores multiply and produce toxins that are not destroyed by microwaving and can cause food poisoning.
- Potatoes: If cooked potatoes are not refrigerated promptly, they can become a breeding ground for Clostridium botulinum, the bacteria that causes botulism. Microwaving does not reliably kill these toxins.
- Chicken: The protein structure in chicken can change when reheated, leading to digestive issues. Microwaves also heat unevenly, which leaves "cold spots" where harmful bacteria like Salmonella can survive, increasing the risk of foodborne illness.
- Eggs: Hard-boiled eggs can build up steam pressure internally when microwaved, which may cause them to explode, either inside the appliance or when bitten into, posing a burn hazard.
- Leafy Greens, Celery, and Beets: These vegetables have a high concentration of natural nitrates. Reheating them, especially in the microwave's high, uneven heat, can convert these nitrates into nitrosamines, which are potentially carcinogenic compounds.
- Mushrooms: The proteins in mushrooms degrade quickly after cooking and can cause digestive problems if reheated improperly. It is best to eat them fresh or reheat them gently on the stovetop within 24 hours of initial cooking.
- Processed Meats: Items like hot dogs and bacon contain preservatives (nitrates and nitrites) that, when microwaved, can form harmful, cancer-causing nitrosamines.
Texture and Quality Concerns
- Fried Foods: Microwaving traps moisture beneath the crispy exterior, making fried chicken, french fries, and other fried items soggy and greasy. An oven or air fryer is a better option for restoring crispness.
- Steak: The high, quick heat of a microwave tends to make steak tough, dry, and rubbery, ruining its tender texture.
- Bread/Baked Goods: The microwave's heating process can make bread, pizza, and pastries tough, chewy, or hard as the starches recrystallize and lose moisture rapidly.
- Seafood/Fish: Fish is delicate and can dry out quickly and become rubbery in the microwave. It also produces a lingering, unpleasant odor.
- Cream-Based Sauces and Pasta: Fats in cream sauces can separate, resulting in a grainy, oily texture. Pasta itself can become dry, tough, and clumpy.
For the best results, many of these foods are better reheated using conventional methods like an oven or stovetop, or simply enjoyed cold. Always ensure any reheated food reaches an internal temperature of 165°F (74°C) to kill bacteria.
My Food For Thought For Today:
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