Discovering Intellectual Dishonesty – Part 1/10

January 26, 2012

I discovered something important the day a Vietcong sniper came within a skin’s thickness of hitting and possibly killing me. I realized that I should never stop learning. Later, I learned that it doesn’t matter how many years we spend in school or how many degrees we earn—we will never know everything, and that it is okay to be ignorant and learn from our mistakes.

My latest lesson in life started in November 2011 when I agreed to debate another author on this Blog. He wrote a scathing book condemning Chinese culture, and I disagreed with his biased opinions.  In this series of posts, I am sharing the lesson I learned from that debate and the mistakes I made.

Instead of using my opponent’s name, I’m going to call him Sid. If you are interested in reading the actual debate, there will be embedded links in this series of posts that will lead you to it [as there is in this sentence]. When Sid and I started arguing about China, I didn’t know there was a philosophical school of thought that has studied logical fallacies for decades. I didn’t know there were books on the subject and university courses.

Since the debate, I’ve learned about the different types of logical fallacies, and Professor Keven deLaplante says there are more than 100.

One Good Move.org says, “The idea of logic is truth preservation. What that means is that if you start with true beliefs, your reasoning will not lead you to false conclusions… most people have non-logical reasons for believing the things they do… So use reason with caution, and if you really want to persuade someone of something, remember that compassion, honesty and tact are as important as logic.”


Introduction to Fallacies – Hosted by Kevin deLaplante, the Chair of the Department of Philosophy and Religious Studies at Iowa State University.  Source: The Critical Thinking Academy

Before this series concludes, you will discover that Sid knew about logical fallacies and took advantage of my ignorance. I will also cover some of the most common logical fallacies that lead to intellectual dishonesty, and I will be using examples from the debate I had with Sid and comments he left or attempted to leave on this site since the debate.

I have never taken a debate class. I have never read a book on logical fallacies, and this is nothing to be ashamed of.

However, when I was earning a BA in journalism (1973), I learned how to write an honest and proper Op-Ed piece. Due to that, I was aware of a few logical fallacies to avoid such as cheery picking, ad hominem, and red herring — but not in depth. No one formally taught me how to recognize these logical fallacies [or what to do when I did], but I knew it was intellectually dishonest to use them in an Op-Ed piece to influence people, and I recognized their use by sales persons, politicians or political talk-radio hosts.

Then in December 2011, Sid and I launched a twelve-part debate on this Blog about China, which was the beginning of my education about intellectual dishonesty and the use of logical fallacies—an alleged con artist was my teacher, and I was his victim. As you will see, Sid eventually came to hold me in contempt.

Continued on January 27, 2012 in Discovering Intellectual Dishonesty – Part 2

 

Meet the real Sid and learn about him from his own words and the opinions of others

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Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.

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Tea for Emperors and Tibet – Kombucha Fermented Tea – Part 5/5

January 21, 2012

Sometimes I wonder about the sanity of most Americans. It seems they will drink or eat anything that arrives on an attractive plate or in a fancy bottle. I read a piece recently that said Lindsay Lohan and other Hollywood types like Madonna, Kirsten Dunst and Halle Berry are into this new (but old) synergy drink called Kombucha.

No one knows for sure where this fermented tea originated but recorded history says it started in Russia during the late 19th century.

However, promotional material says the drink comes from ancient China or Japan. In fact, some say that kombucha, known as Godly Tsche, dates back to the Qin Dynasty (221-206 BC) and was “a beverage with magical powers enabling people to live forever”. Since the first emperor, Qin Shi Huangdi, didn’t live forever, we can discount that claim.

I asked my wife about this tea and she said that as a child she saw it being fermented and that the stuff floating around inside the jar reminded her of dead cockroaches.

Once someone like Pepsi or Coke gets hold of something old like this there is no telling what kind of chemicals will be added. If you want to make this tea, click Kombucha Tea for the home brew recipe.

If you believe the health claims of this tea, you may want to learn about the Chinese “Chong Cao“. Remember, the Food and Drug Administration (FDA) hasn’t evaluated any of these claims.

Return to Tea for Emperors and Tibet – Part 4 or start with Part 1

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Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.

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Note: This five-part series of posts on “Tea for the Emperors and Tibet” first appeared May 2010, as The Magic of “Puer” Tea, The Tea Horse Road, and Kambucha Fermented Tea.


Tea for Emperors and Tibet – Part 4/5

January 20, 2012

After the “Puer” tea is ready, the journey begins.

For the Pu’erh that I buy, Emperor’s Pu’erh, it leaves Yunnan, reaches China’s coast and then crosses the Pacific to end on a shelf at a Whole Foods Market. However, before that, for centuries, Puer tea traveled to Tibet and China’s capital for the Emperor.


CCTV 9 Travelogue – Tea and Horse Road – Part 1 1/2

Most people have heard of or read about the Silk Road from China to Europe. I’m sure that few have heard of the Ancient Tea Horse Road, which I discovered in the May 2010 issue of National Geographic magazine.


CCTV 9 Travelogue – Tea and Horse Road – Part 1 2/2

Legend says that tea from China arrived in Tibet as early as the Tang Dynasty (618- 906 A.D.). After that, the Chinese traded tea for horses, as many as 25,000 horses annually.


CCTV 9 Travelogue – Tea and Horse Road – Part 2 1/2

But that isn’t what struck me the most about the piece. It’s the example that demonstrated why the peasants loved and possibly worshiped Mao Tse-Tung.


CCTV 9 Travelogue – Tea and Horse Road – Part 2 2/2

For more than a thousand years, men fed their families by carrying hundreds of pounds of tea on their backs across rugged mountains into Lhasa. Some froze to death in blizzards. Others fell to their deaths from the narrow switchbacks that climbed into the clouds.


CCTV 9 Travelogue – Tea and Horse Road – Part 3 1/2

This all ended in 1949 when Mao had a road built to Tibet and farmland was redistributed from the wealthy to the poor. “It was the happiest day of my life,” said Luo Yong Fu, a 92-year-old dressed in a black beret and a blue Mao jacket, whom the author of the National Geographic piece met in the village of Changheba.


CCTV 9 Travelogue – Tea and Horse Road – Part 3 2/2

Before ending the four posts on Puer [Pu’erh] tea and moving on to Kombucha Fermented Tea in Post 5, Numi Organic tea, Emperor’s Pu’erh, the one I buy at Whole Foods, says, “These old-growth rare Pu’erh trees are communally owned by the local villagers who pick them for their livelihood, ensuring that they continue to grow for generations to come… Pu’erh is an ancient healing tea picked from 500-year-old organic wild tea trees in Yunnan, China. Pu’erh has more antioxidant than most green teas.”

Continued on January 21, 2012 in Tea for Emperors and Tibet – Kombucha Fermented Tea – Part 5 or return to Part 3

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Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.

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Note: This five-part series of posts on “Tea for Emperors and Tibet” first appeared May 2010, as The Magic of “Puer” Tea, The Tea Horse Road, and Kambucha Fermented Tea.


Tea for Emperors and Tibet – Part 3/5

January 19, 2012

The fermentation of “Puer” tea demands a perfect mix of water, moisture and air. This provides the conditions for the development of microbes and the necessary fermentation.

The fermentation of broad leaf “Puer” tea produces a substance called theaflavin often called the soft-gold of tea.

Clinical experiments show that theaflavin reduces blood fat and cardiovascular disease among other benefits.

In animal experiments, the mice fed theaflavin had their blood fat reduced by 30% compared to the control group’s 10% blood fat reduction.


Chinese Puer tea – Part 3/3

Due to the process of producing “Puer”, the tea may be stored as long as a century without losing its flavor or health enhancing benefits.

The 110 days of fermentation for “Puer” is important to achieve the best flavor and enhanced, health benefits—the time must not be shortened. The temperature and humidity must also be stable and many warehouses are built partially underground to achieve this.

I’ll bet you didn’t know much about the process the tea you may be drinking went through before filling your cup. The process to produce Puer tea represents almost two thousand years of China’s tea culture.

“Puer” got its name because it used to be sold in a town by the same name.

Continued on January 20, 2012 in Tea for Emperors and Tibet – Part 4 or return to Part 2

______________

Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.

Subscribe to “iLook China”
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About iLook China

Note: This five-part series of posts on “Tea for Emperors and Tibet” first appeared May 2010, as The Magic of “Puer” Tea, The Tea Horse Road, and Kambucha Fermented Tea.


Tea for Emperors and Tibet – Part 2/5

January 18, 2012

Puer tea is mellowed by aging, the period by which it is transported and stored.

The largest, tallest tea trees in the world grow in the mountains of Yunnan. This region also produces black, green, Oolong and other kinds of tea.

The leaves for “Puer” tea are divided into three sizes and the largest contain more of the health benefits attributed to “Puer” tea.

For centuries, the process of making tea from picking, to washing, to boiling, mixing, pressing, clustering, baking, and packing has been improved to enhance the flavor of the tea.


Chinese Puer tea – Part 2/3

Dao Linyin, the governor of Xishuangbanna Dai Autonomous region in China says, “Puer tea contains many vitamins. Very few Puer drinkers get high blood pressure.”

Standards for selecting the thickest broad leaves for “Puer” tea means only about 30% of the tea leaves that are picked pass inspection to be processed into the final product. This selection process is important because the wrong leaves will have a negative impact on the fermentation process.

The fermentation step in the process of producing “Puer” tea takes 110 days.

Continued on January 19, 2012 in Tea for Emperors and Tibet – Part 3 or return to Part 1

______________

Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.

Subscribe to “iLook China”
Sign up for an E-mail Subscription at the top of this page.

About iLook China

Note: This five-part series of posts on “Tea for Emperors and Tibet” first appeared May 2010, as The Magic of “Puer” Tea, The Tea Horse Road, and Kambucha Fermented Tea.