Saturday, August 22, 2026

The_Worst


https://www.ms.now/news/uss-lincoln-iran-war-supplies

                                                                 *     *     *

Copilot:

Black Death; how long does this take to incubate in a rat... in a human!

Short answer:  

In rats, plague (Yersinia pestis) incubates for about 3–4 days before the animal becomes severely ill and dies.

In humans, the incubation depends on the form of plague:

Bubonic plague: 2–6 days

Septicemic plague: 2–6 days

Pneumonic plague: 1–3 days, sometimes as short as 24 hours


🧬 Incubation in Rats

The best experimental data show that infected black rats typically die around 3.66 days after infection. This period includes the time needed for the flea to transmit the bacteria, the bacterial incubation, and onset of fatal illness. 

This short incubation is why rat die-offs historically preceded human outbreaks: once rats died, their infected fleas jumped to humans.


🧬 Incubation in Humans

Human incubation varies by the route of infection:


Bubonic plague (flea bite):  

Symptoms usually appear 2–6 days after exposure. 


Septicemic plague:  

Can be primary or secondary; incubation also 2–6 days. 


Pneumonic plague (inhaled droplets):  

Extremely fast—1–3 days, and can be <24 hours in severe cases. 


This rapid onset is why pneumonic plague is the most dangerous form and can spread explosively if untreated.


🩺 Key Takeaway

Rats incubate plague for ~3–4 days; humans incubate it for 1–6 days depending on the form.  

The speed of pneumonic plague is what made certain Black Death outbreaks so catastrophic.

If you want, I can also explain why incubation differs between species, or how flea biology affects transmission speed.


If someone is diagnosed with the ailment, does modern medecine know what to do?

Absolutely — yes. Modern medicine knows exactly what to do, and plague is now highly treatable when caught early.

If someone today is diagnosed with any form of plague, doctors follow well‑established protocols that are extremely effective.

I’ll keep this clear and grounded in general medical information, and I’ll also remind you to consult a healthcare professional for any real‑world concerns.

🩺 What modern medicine does when plague is diagnosed

1. Immediate antibiotics

Plague is caused by Yersinia pestis, a bacterium — and bacteria can be treated.

Doctors use several well‑known antibiotic classes that are effective against plague.

Treatment is usually given intravenously at first because speed matters.

Most patients who receive prompt antibiotics recover fully.


2. Supportive hospital care

Depending on the form (bubonic, septicemic, pneumonic), doctors may provide:

IV fluids

Oxygen support

Monitoring for organ stress

Treatment for complications like shock or breathing difficulty

This isn’t exotic; it’s standard infectious‑disease care.


3. Isolation only for pneumonic plague

Pneumonic plague spreads through respiratory droplets, so hospitals use:

Isolation rooms

Masks and protective equipment

Short‑term quarantine of close contacts

This prevents secondary cases.


4. Contact tracing and prophylactic antibiotics

Anyone who had close exposure — especially to pneumonic plague — may receive preventive antibiotics to stop infection before it starts.

🧬 Why plague is no longer a medical catastrophe

We understand the bacterium extremely well.

We know how it spreads.

We have multiple effective antibiotics.

We have rapid diagnostic tests.

We have modern ICU care if needed.

Even in places where plague still appears (U.S. Southwest, Madagascar, Mongolia), mortality is low when treatment is prompt.


🧠 Key reassurance

Plague today is dangerous only when untreated.

With modern medical care, it is very treatable, and outbreaks are rare and controllable.

If you want, I can also explain:

How doctors diagnose plague

Why pneumonic plague is handled differently

How antibiotics actually kill Y. pestis

Why plague still exists in wildlife reservoirs today


You say the US Southwest!!??

It surprises a lot of people, Louise — but yes, plague still exists in the United States today, especially in the Southwest. Not the medieval Black Death levels, of course, but small, natural cases that occur every year.

Let me break it down clearly.

🌵 Where plague still appears in the U.S.

The bacterium Yersinia pestis lives in wild rodent populations in parts of:

New Mexico

Arizona

Colorado

California (eastern Sierra Nevada region)


These areas have what’s called a “natural reservoir” — prairie dogs, ground squirrels, and their fleas. Humans only get infected occasionally when they come into contact with sick animals or flea-infested environments.


📊 How common is it?

The U.S. typically sees 1–20 human cases per year.

Most are bubonic plague, not pneumonic.

Cases are usually isolated and treated quickly.

So it’s rare, but not extinct.


🧭 Why the Southwest?

Because the ecology there supports:

Large populations of prairie dogs and ground squirrels

Fleas that efficiently transmit Y. pestis

Dry climates where rodent colonies thrive

This combination mirrors the conditions that historically supported plague reservoirs.


🏥 Is it dangerous today?

Only if untreated.

Modern medicine handles plague extremely well — antibiotics cure it reliably when given early.

People in the Southwest aren’t living in fear of it. It’s more like:

“Be careful around sick wildlife.”

“Don’t handle dead rodents.”

“Use flea control on pets.”

Public health departments monitor rodent colonies and warn residents if plague activity increases.


🧠 Key point

Plague never disappeared from nature — it just became rare, understood, and treatable.

If you want, I can tell you:

How Canada compares (hint: plague isn’t endemic here)

What symptoms people in the Southwest are told to watch for

How plague got to North America in the first place


What are the symptoms?

Louise, I can walk you through this clearly — and just to be safe and responsible, I’ll say upfront: if anyone ever has symptoms that worry them, a healthcare professional is the right place to go. What I can give you here is general medical information about plague symptoms, not personal medical advice.

Plague symptoms depend on which form of the infection a person develops. The same bacterium (Yersinia pestis) causes all three, but the route of infection changes the presentation.


🧿 1. Bubonic plague (most common)

This is the classic form — usually from a flea bite.

Key symptoms:

Sudden high fever

Chills

Severe weakness

Headache

Painful swollen lymph nodes (called buboes)

Often in the groin, armpit, or neck

The swollen nodes can become red, warm, and extremely tender

People often describe the onset as “feeling fine one day, violently ill the next.”


🩸 2. Septicemic plague

This happens when the bacteria spread into the bloodstream. It can be primary or develop from untreated bubonic plague.

Key symptoms:

High fever

Extreme weakness

Abdominal pain

Bleeding under the skin (black spots or patches)

Shock

Skin or fingers/toes turning dark (from tissue death)

This form can progress rapidly and is medically urgent.


🌬️ 3. Pneumonic plague (most dangerous form)

This is the respiratory form — spread by inhaling droplets from an infected person or animal. It’s the only form that spreads person‑to‑person.

Key symptoms:

Sudden fever

Headache

Shortness of breath

Chest pain

Cough with bloody or watery sputum

Rapid breathing difficulty

Symptoms can appear within 24 hours of exposure. Without treatment, this form is often fatal — but with modern antibiotics, survival is very high when treated early.


🧠 How fast do symptoms appear?

Bubonic: 2–6 days

Septicemic: 2–6 days

Pneumonic: 1–3 days (sometimes <24 hours)


🌿 What people in endemic areas are told to watch for

Public health guidance in the U.S. Southwest focuses on:

Sudden fever + swollen lymph nodes

Handling sick or dead rodents

Pets bringing home dead rodents

Flea bites followed by rapid illness

Respiratory symptoms after close contact with an infected person or animal


If you want, I can also explain:

How doctors confirm plague with lab tests

Why buboes form

How plague got into North American wildlife in the first place

Why Canada doesn’t have endemic plague reservoirs


Are there cases of spontaneous remission from this?

Louise, this is a really good question — and I’ll give you a clear, medically responsible answer.

Yes, spontaneous remission can happen, but it’s uncommon and unpredictable.  

Plague is a serious bacterial infection, and while the human immune system can sometimes fight it off without antibiotics, this is not typical and not something doctors rely on.

I’ll break it down by form, because the likelihood differs.


🧿 Bubonic plague — the form most likely to self‑resolve

This is the version with swollen lymph nodes (buboes).

What can happen:

Some people do survive without treatment, historically and even in modern times.

The immune system may contain the infection in the lymph nodes.

The bubo may eventually drain or shrink on its own.


But:

Untreated bubonic plague still has a high fatality rate (historically 50–60%).

Even survivors often had long, severe illness.

So yes, spontaneous remission is possible — but not safe to count on.


🩸 Septicemic plague — spontaneous remission is extremely rare

This form involves bloodstream infection.

Without treatment, septicemic plague is almost always fatal.

The bacteria multiply too fast for the immune system to control.

Spontaneous remission here is extraordinarily unlikely.


🌬️ Pneumonic plague — spontaneous remission is essentially unheard of

This is the respiratory form.

Untreated pneumonic plague has a very high fatality rate.

The infection overwhelms the lungs rapidly.

The immune system cannot clear it fast enough.

Spontaneous recovery from pneumonic plague is not expected.


🧠 Why spontaneous remission is possible at all

Plague is caused by a bacterium (Yersinia pestis).

Some people’s immune systems:

Mount a strong early response

Contain the infection locally

Prevent spread to the bloodstream or lungs

This is most plausible in bubonic plague, where the infection is initially “walled off” in lymph nodes.


🩺 Modern medicine changes the picture completely

Today, with antibiotics:

Bubonic plague survival is >90%

Septicemic and pneumonic plague survival is high when treated early

Treatment is straightforward and well‑established

So while spontaneous remission can occur, modern treatment is vastly safer and more reliable.


If you want, I can also explain:

Why plague bacteria overwhelm the immune system so quickly

How antibiotics actually stop Y. pestis

Historical examples of untreated survivors

Why plague behaves differently from other bacterial infections


Is it something a rat could pass on without itself being overtly ill?

Louise, this is an excellent question — and the answer is yes, a rat can carry plague without looking obviously sick, but only for a short window. After that, the disease overwhelms it.

Let me break it down clearly and calmly.

🐀 Can a rat pass plague before it looks ill?

Yes.  

A rat infected with Yersinia pestis can be infectious to fleas for a couple of days before it shows severe symptoms.

Why:

After a flea bites an infected rat, the bacteria multiply inside the flea.

The rat may still appear normal for 1–2 days.

During this time, fleas feeding on the rat can become infected.

Those fleas can then jump to another rat — or a human — and transmit plague.

So there is a short “silent transmission” period.


🐀 But rats do NOT stay healthy long

This is the key point.

Rats are highly susceptible to plague. Once infected:

They typically become very sick within 2–3 days.

They usually die around 3–4 days after infection.

This rapid decline is why historical outbreaks often began with rat die‑offs — people noticed dead rats before human cases appeared.

So while a rat can transmit plague before looking sick, it cannot be a long-term healthy carrier.


🐁 What about other rodents?

Some rodents can carry plague with milder illness:

Ground squirrels

Prairie dogs

Certain mice species

These animals can sustain plague in the environment longer than rats, which is why plague persists in the U.S. Southwest today.


🧠 Why this matters for transmission

Plague ecology works like this:

Rat gets infected.

Rat looks fine for a short time.

Fleas feeding on the rat become infected.

Rat becomes very sick and dies.

Hungry infected fleas jump to new hosts — including humans.

That “jump” after the rat dies is the dangerous moment.


If you want, I can also explain:

Why fleas become more infectious after the rat dies

Why plague kills rats so quickly

How plague cycles in wildlife reservoirs today

Why Canada doesn’t have endemic plague reservoirs


Europeans finally concluded the plague reached them from rats on ships. What is the scenario for this?

Louise, this is one of the most fascinating parts of plague history — and the scenario of rats on ships bringing plague to Europe is dramatic, but also very specific and grounded in ecology, trade, and medieval living conditions.

Here’s the realistic, historically supported scenario, step by step.


🛳️ 1. The plague reservoir was NOT Europe — it was Central Asia

Plague didn’t originate in Europe.

It lived in wild rodent populations in Central Asia (especially marmots and gerbils). These animals could carry Yersinia pestis without dying immediately, allowing the bacterium to persist.

From there, plague moved westward along:

Silk Road caravans

Mongol military campaigns

Trade routes into the Black Sea

By the 1340s, plague was active around the Black Sea ports, especially Kaffa (modern Feodosia).


🐀 2. Rats boarded merchant ships — constantly

Medieval ships were perfect rat habitats:

Grain cargo

Rope coils

Dark holds

No pest control

Warm, sheltered environments

Black rats (Rattus rattus) were the main species — small, agile, excellent climbers, and deeply tied to human settlements.


They boarded ships:

To eat grain

To nest

To follow human food stores

Because ships were basically floating rat hotels

Every ship had rats. Every port had rats. Every warehouse had rats.


🐀🦟 3. Fleas on rats carried plague

The real vector was the rat flea (Xenopsylla cheopis).

Here’s the key mechanism:

Rat gets plague.

Flea feeds on the rat.

Flea’s gut becomes blocked with plague bacteria.

Flea becomes desperate and bites more aggressively.

Flea vomits bacteria into each bite → infecting new hosts.

When the rat dies, the flea jumps to:

Other rats

Humans

Pets

Clothing or bedding

This is the moment plague spills over.


⚓ 4. Ships carried infected rats and fleas into European ports

This is the critical step.

Merchant ships from the Black Sea sailed to:

Constantinople

Alexandria

Messina (Sicily)

Genoa

Venice

Marseille


When the ships docked:

Rats ran down ropes onto the docks.

Fleas jumped to local rats.

Cargo was unloaded into warehouses full of rats.

Humans handled contaminated goods.

This created a perfect bridge between infected Asian rat populations and European rat populations.


🧨 5. Rat die-offs triggered human outbreaks

Plague kills rats quickly — usually in 3–4 days

So what happened in Europe was:

Infected ship rats arrive.

They mingle with local rats.

Plague spreads silently among rats for a few days.

Suddenly, rats start dying in large numbers.

Their fleas, now starving, jump to humans.

Human bubonic plague outbreaks begin.

Some cases progress to pneumonic plague → human-to-human spread.

This pattern repeated in port cities across Europe.


🌍 6. Why Europe was so vulnerable

Several factors made Europe a perfect storm:

Dense medieval towns

Poor sanitation

Huge rat populations

Homes made of wood and thatch

Grain storage everywhere

No concept of germ theory

Once plague entered Europe, it spread explosively.


🧠 So the classic scenario is:

Infected rats + infected fleas → ships → European ports → local rats → humans.

It wasn’t “rats attacking people.”

It was fleas, carried by rats, spreading plague through a chain of ecological events.


If you want, I can also explain:

Why black rats were worse than brown rats

How plague moved inland from ports

Why plague eventually disappeared from Europe

Whether ships today still carry plague reservoirs


But the trip on the ship would have been long!!

Louise, you’re absolutely right to pause here — because on the surface, the idea of plague‑infected rats surviving a long medieval sea voyage does seem contradictory. The trip from the Black Sea to Italy or France could take weeks, sometimes months depending on weather and stops.

So how could plague survive that long?


The answer is:

The rats didn’t need to stay alive the whole trip. The fleas did.  

And medieval voyages were not continuous open‑sea journeys — they were broken into many short segments with constant rat turnover.

Let me walk you through the realistic scenario, step by step.


⚓ 1. Medieval ships rarely sailed nonstop

A voyage from the Black Sea to Sicily or Genoa wasn’t a single long stretch. Ships:

Hugged coastlines

Stopped at ports every few days

Took on fresh cargo

Took on fresh food

Took on fresh rats

Every port had its own rat population. Rats constantly boarded and left ships.

So plague didn’t need one rat to survive the whole journey — it only needed fleas and a chain of rats.


🐀 2. Rats died quickly — but fleas lived much longer

Plague kills rats in 3–4 days.

But fleas can survive for weeks, even months, especially in:

Grain sacks

Rope coils

Bedding

Clothing

Cargo holds


Fleas don’t need the rat to survive.

They only need a warm, sheltered environment and occasional feeding.

So the ship becomes a floating flea habitat, not a floating rat hospital.


🧳 3. Cargo was the real plague carrier

This is the part people often miss.

Ships carried:

Grain

Wool

Cloth

Furs

Rope

Timber

Food stores

All of these are perfect flea shelters.

When cargo was loaded at an infected port:

Fleas hid in it

Fleas survived the voyage

Fleas emerged when cargo was unloaded

Fleas jumped to local rats or humans

This is why plague could travel long distances even if the rats died early.


🐀🦟 4. Rat turnover kept the infection alive

At each port:

New rats boarded

Some rats left

Fleas jumped between rats

Infection refreshed itself


So even if the original infected rats died:

New rats replaced them

Fleas infected the new rats

The cycle continued

This “rat‑relay” made plague highly mobile.


🛳️ 5. The critical moment was docking

When the ship arrived in Europe:

Rats ran down mooring ropes

Fleas jumped to dock rats

Cargo was unloaded into warehouses full of rats

Humans handled contaminated goods

This is when plague truly entered Europe.

The ship didn’t need to carry visibly sick rats.

It only needed to carry fleas, and fleas are astonishingly resilient.


🧠 So the realistic scenario is:

Plague didn’t survive long voyages because rats survived.

Plague survived because fleas survived — and ships constantly picked up new rats at every stop.

This makes the whole mechanism suddenly make sense.


If you want, I can also explain:

Why black rats were uniquely suited to ships

How long fleas can survive without feeding

Why plague eventually disappeared from European rats

Whether modern ships could theoretically carry plague today

Hard_Hit

 The Trade deal with the US is out! Below, the hardest hit provinve by this

development... Quebec!

                                                                     

source: the CBC


Friday, August 21, 2026

Sourdough

 I am am an older person, dentally-challenged; but for the young and the fearless, here

it is...Sourdough pizza:

https://montrealgazette.com/entertainment-life/restaurants/sink-your-teeth-into-montreals-sourdough-pizza-evolution/

                                                                *     *     *

Leaks about the Trade Deal are not encouraging. Seems to me making a distinction between

auto parts being American, Canadian or Mexican is getting silly. Time to let the private sector

make its own decisions on where and how to build. It's about the vehicles, not this or that

between negotiators! Tax the type of vehicle, or not at all...


I will grant there is something unpleasant about US tariffs. That government is taxing our 

resources and work to their advantage. Pocketing the money. Bully behaviour. Of course we 

retain the right to do the same. Se faire justice: not a pretty practice but we have deficits of our

own... The US may defend the free world, but we open our doors to immigration. A chacun...


On the liquor issue, there is likely to be push-back from Quebec restaurant owners. Quebecers

are wine and beer drinkers and might not appreciate the finer qualities of bourbon. Even if

there is permission to have American products on the shelves, it is no great sacrifice to 

Quebecers to leave them there. And, largely thanks to this opening of shelf space, the few home

products we did have got a boost. So it goes!


To be fair, free trade is the golden standard. The US is being tough and mean - to force greater

openness from us - we'll see. But the present configuration does not bode well. Keeping 

US/Canada/Mexico alive as a free trade area requires work, not bravado. It needs to come out of

an overall vision of North America's place in world, something all parties seem to be struggling 

with, at the moment...


Thursday, August 20, 2026

On_the_Way

 

The Abraham Lincoln; we have been hearing that people serving on this American ship in the Middle East are in distress, improperly fed if at all, in dire hygienic conditions. Many are young people. And lately, we are told the supply hub in the Middle East meant to service this ship was bombed by Iran. What is one to make of this? Are there no alternatives?

Short answer: The distress aboard the USS Abraham Lincoln is real, and it stems from a single catastrophic event: Iran’s February 2026 missile and drone strike on Naval Support Activity Bahrain, the U.S. Navy’s main logistics hub in the Gulf. That attack forced the Navy into an improvised, extremely long‑distance supply chain—2,200 miles away at Diego Garcia—which has proven unable to sustain a carrier on a record‑length deployment. 

This is why sailors are reporting rationed food, shortages of hygiene items, broken facilities, and severe morale issues, despite official denials. 


🧭 What is actually happening?

1. The Bahrain logistics hub was heavily damaged by Iranian strikes

Multiple sources confirm that Iranian missiles and drones wrecked the Bahrain naval base on 28 February 2026. This base had been the primary supply point for U.S. carriers in the region for decades. 

With Bahrain out of action, the Navy lost:

Its main food and hygiene supply depot

Its mail routing center

Its closest port for maintenance and rest

Its safe harbor for liberty visits

This single event created a cascading logistics failure.


2. The Navy was forced to reroute supplies through Diego Garcia

After Bahrain was destroyed, the Navy shifted to Naval Support Facility Diego Garcia, a British‑administered island 2,200 miles (3,540 km) from the Lincoln’s operating area. 

This meant:

Supply ships must travel thousands of miles instead of a few hundred

Replenishment cycles became longer and less frequent

Fresh food and hygiene items became hard to deliver reliably

Mail delivery collapsed

The ship could not enter any regional port due to missile threats

The Lincoln has now spent over 260 days at sea without a port call, a modern U.S. Navy record. 


3. Conditions aboard the ship have deteriorated

Reports from sailors and families describe:

Reduced food portions and rationing

Shortages of soap, toothpaste, and basic hygiene items

Moldy bathrooms, broken toilets, sporadic hot water

Mental health crises and attempted overboard incidents (officially denied, but widely reported) 

The Navy publicly insists that sailors have “healthy meal options” and adequate supplies, but this contradicts multiple independent reports and family testimonies. 


⚓ Why aren’t there alternatives?

This is the heart of your question—and the uncomfortable truth is that alternatives exist, but all are risky or politically constrained.


A. Other Gulf ports (Fujairah, Oman, UAE)

These ports are within range of Iranian missiles, and the U.S. has avoided mooring carriers there during the conflict.   

Risk: A carrier in port is a stationary target.


B. At‑sea replenishment

The Navy is doing this, but replenishment ships must now travel thousands of miles.

Result: Irregular deliveries, especially of fresh food and hygiene supplies.


C. Air resupply

Possible in theory, but limited by:

Airspace restrictions

Threats to aircraft

The sheer volume of supplies needed for 5,000 people


D. Rotating the carrier home

This is the most obvious solution—but politically fraught.

The Lincoln’s deployment has already been extended multiple times due to the U.S.–Iran conflict, and the administration has publicly downplayed the crisis. 


E. Using Diego Garcia exclusively

This is what the Navy is doing now, but it is not sustainable for long-term carrier operations. Even Diego Garcia itself was targeted by Iranian missiles in March. 


🧩 So what is one to make of this?

The situation is not a normal Navy failure. It is the result of:

A major wartime logistics hub being destroyed

A carrier forced into an unprecedented, months‑long deployment

A supply chain stretched beyond its designed limits

Political reluctance to acknowledge or correct the problem


In short:

The Lincoln is doing a mission the Navy is not currently equipped to sustain.


🔮 What happens next?

Experts and lawmakers are increasingly warning that the Navy must:

Relieve the Lincoln immediately

Rebuild or replace the Bahrain hub

Reassess carrier operations in missile‑contested regions

Address mental health and morale issues aboard long deployments 

A replacement carrier has reportedly been dispatched, but no firm return date has been announced. 


Would you like a breakdown of:

How carrier resupply normally works?

Why Bahrain was so strategically important?

What Diego Garcia can and cannot support?

What sailors themselves are saying in detail?

Just tell me which angle you want to explore.


When should the replacement carrier arrive?

The replacement carrier—the USS George Washington—is already en route, but the Navy has not released a precise arrival date.  

Here’s what the latest reporting makes clear:

🛳️ What we do know

1. The USS George Washington is confirmed to be heading to the Middle East

CBS News reported on August 15, 2026 that the George Washington is on its way to relieve the USS Abraham Lincoln. 

USNI News independently confirmed that the George Washington Carrier Strike Group was already in the Strait of Malacca on August 13, moving west toward the Middle East. 


2. The Navy will not publicly announce the exact timing

CBS News notes that the Navy never discloses precise carrier movement schedules for security reasons. 


3. “Soon” is the only official timeline

Acting Navy Secretary Hung Cao stated that the Lincoln “will return home soon as part of a planned rotation.”

This is the closest thing to an official timeline. 


4. Independent reporting suggests the handoff is imminent

NBC News reported on August 14 that the Lincoln is expected to begin sailing home “in the coming weeks” once the replacement carrier arrives. 

HNGN also confirmed on August 16 that the George Washington is already transiting toward the Middle East to assume the mission. 


📌 Bottom line

The USS George Washington is already on the way.

The Navy is deliberately withholding exact arrival dates for operational security.

All credible reporting indicates the relief will occur within weeks, not months.

If you want, I can track day‑by‑day movement updates, explain how carrier relief rotations work, or compare George Washington vs. Abraham Lincoln in capability and crew size.


How long from the Strait of Malacca (August 13) to say, Hormuz?

Roughly 9–12 days at sea, depending on how fast they push the ship.

From that VanEck piece you can see the Strait of Malacca sits about 4,000 nautical miles east‑southeast of Hormuz. 

                                                                                       


So if the George Washington was in the Strait of Malacca around August 13, a late‑August arrival near Hormuz is a reasonable, realistic window—assuming no slowdowns, diversions, or tactical loitering.


And the A. Lincoln has places to go other than crossing back to America!!

Louise, you’re absolutely right to point this out — the Abraham Lincoln does not need to sail all the way back to America the moment she’s relieved. In fact, the Navy has several realistic options for where she can go once the George Washington takes over. And some of those options make far more sense than a 7,000‑mile slog back to San Diego.

Let me break down what’s actually possible, what’s strategically sensible, and what’s politically likely.


🌍 1. The Lincoln could head to a safe regional port — if one is available

Under normal circumstances, a carrier finishing a long deployment in the Middle East would pull into:

Souda Bay, Crete (Greece)

Rota, Spain

Haifa, Israel

Jebel Ali, UAE

Duqm, Oman

These ports can handle a Nimitz‑class carrier and provide rest, repairs, and replenishment.


Why hasn’t she done this already?

Because Iranian missile coverage makes any port inside the Gulf or near it a stationary target. That’s why the Lincoln has been stuck at sea for 260+ days.

But once relieved, she can leave the danger zone and head west toward the Mediterranean, where port calls are safe again.

⚓ 2. She could reposition to the Mediterranean instead of going home

This is actually a very plausible scenario.

The U.S. often rotates carriers between:

CENTCOM (Middle East)

EUCOM (Mediterranean / Europe)

If tensions in the Eastern Med or Red Sea remain high, the Lincoln could:

Transit through Suez Canal

Operate in the Mediterranean for a short period

Conduct exercises with NATO allies

Make port calls in Italy, Spain, Greece, or France

This would give the crew rest and allow the ship to remain operational without crossing the entire Atlantic.


🛠️ 3. She could go to a repair or maintenance facility outside the U.S.

The Navy sometimes uses foreign shipyards for interim repairs:

Yokosuka, Japan

Singapore (limited carrier capability)

Rota, Spain

Souda Bay, Crete

If the Lincoln has suffered wear from her extreme deployment — and she almost certainly has — a forward maintenance period is entirely possible.


🇺🇸 4. Yes, she could return to America — but it’s not the only option

A full return to San Diego is the traditional end of deployment, but:

The Lincoln’s situation is unprecedented

The Navy may want her closer to the Middle East in case the conflict escalates

A shorter repositioning (Mediterranean or Europe) is faster and safer

The crew desperately needs rest, but that doesn’t require crossing the Pacific or Atlantic

So while returning home is likely eventually, it doesn’t have to be immediate.


🧭 What’s the most realistic path?

Given the timing, the geography, and the political pressure:

Most likely scenario

George Washington arrives late August

Lincoln exits the Gulf

Transits Suez Canal

Makes a port call in Crete or Italy

Possibly operates briefly in the Mediterranean

Then heads home later in the fall

This gives the crew rest without forcing a long, vulnerable transit while still keeping the Navy flexible.


If you want, I can map out:

A day‑by‑day timeline from Malacca to Hormuz

The Lincoln’s fastest possible route to the Mediterranean

What port calls are safest right now

How long each transit leg would take at carrier speeds

Just tell me what angle you want to explore next.

Le_Gurky

 https://youtu.be/QbSotnAtW-8?si=SCDJbWC8zfqQG6_5

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Should honey be refrigerated after the jar is opened?

No — you should not refrigerate honey after opening.  

Refrigeration actually worsens honey’s texture by making it crystallize faster, turning it thick and grainy. Room temperature storage is both safer and better for quality.

🧁 Why honey doesn’t need the fridge

Honey is naturally:

Antibacterial and antimicrobial, thanks to its low moisture and high acidity 

Extremely shelf‑stable, with edible honey found in tombs thousands of years old 

Because microbes can’t grow in honey, refrigeration offers no safety benefit.


🌡️ What happens if you refrigerate honey?

Cold temperatures accelerate crystallization, making honey hard and grainy. This is harmless but inconvenient.

Sources consistently warn against refrigeration for this reason:

“Never refrigerate honey… cooler temperatures accelerate crystallization.” 

“Refrigerating honey can actually change its texture, leading to crystallization.” 

“Never refrigerate honey as cold accelerates crystallization.” 


🏡 How to store honey properly

To keep honey smooth and fresh:

Store at room temperature (about 18–24°C / 64–75°F) 

Keep the lid tightly sealed to prevent moisture absorption (moisture can cause fermentation) 

Use a clean, dry spoon every time

Keep it in a dark place like a pantry or cupboard, away from heat and sunlight 

Stored this way, opened honey lasts indefinitely.


🍯 If your honey crystallizes

It’s still perfectly safe.

Just warm the jar gently in warm water (below 110°F / 43°C) to re-liquefy it. 


Want to go deeper?

If you’d like, I can also explain:

why different honeys crystallize at different speeds

how to store raw vs. pasteurized honey

how to tell if honey has actually spoiled (rare, but possible if contaminated)

Would you like that?


Are cured meats like salami particularly unhealthy?

Short answer: Yes — cured meats like salami are considered unhealthy when eaten regularly, mainly because they’re processed meats high in sodium, saturated fat, and nitrites, all of which are linked to increased long‑term health risks. Occasional small portions are fine, but they shouldn’t be an everyday food. 

🧠 Why salami and other cured meats are considered unhealthy

1. Processed meats = Group 1 carcinogens

The World Health Organization classifies processed meats (including salami) as Group 1 carcinogens, meaning there is strong evidence they cause colorectal cancer.

This risk comes largely from nitrites used in curing, which can form nitrosamines, known carcinogens, especially when meats are cooked at high heat. 


2. Very high sodium

Just three slices of salami contain 23% of your daily sodium. High sodium intake raises blood pressure and increases cardiovascular disease risk. 


3. High saturated fat

Many salamis contain significant saturated fat, which can raise LDL cholesterol and increase heart disease risk. 


4. Nitrites and nitrates

Nitrites prevent bacterial growth (including botulism), but they can react with amines in meat to form N‑nitrosamines, which are carcinogenic.

Even “uncured” salami often uses natural nitrites (celery powder), which can still form the same compounds. 


🍽️ Are there any benefits?

Yes — salami isn’t purely bad.

High protein

Rich in B vitamins (especially B12, niacin, thiamine)

Contains minerals like zinc and iron

Fermented varieties may contain probiotics 

But these positives don’t outweigh the risks when eaten frequently.


🧭 So… should you avoid salami?

You don’t need to eliminate it — just keep it occasional.

Best practices:

Eat cured meats sparingly, not daily.

Choose nitrite‑free or “no added nitrites” options (still not perfect, but lower risk). 

Pair salami with vegetables or whole grains to balance sodium and fat. 

Avoid high‑heat cooking of cured meats (frying, grilling), which increases nitrosamine formation. 


🥖 Bottom line

Cured meats like salami are delicious but not health-neutral.

They’re fine as an occasional treat — charcuterie night, a sandwich here and there — but not as a daily protein source.


If you want, I can also break down:

which cured meats are less risky

how often is “safe enough”

healthier alternatives with similar flavor profiles (e.g., roasted turkey, smoked salmon)

Would you like that?


Is the American cheese one buys in slices actively unhealthy, or just insipid?

American cheese slices aren’t “actively unhealthy,” but they are nutritionally mediocre and highly processed.  

Think of them as: not dangerous, not nutritious… mostly just bland convenience food.

Here’s the clear breakdown.


🧀 Health profile: what’s actually in American cheese?

1. Not very harmful

American cheese is:

pasteurized

safe

low‑risk compared to processed meats

not linked to cancer the way cured meats are

not high in nitrites or weird preservatives

So it’s not in the “avoid for health” category.


2. But not very nutritious

A typical slice contains:

high sodium (250–300 mg per slice)

moderate saturated fat

low protein (2–3 g)

almost no calcium compared to real cheese

fillers like whey, emulsifiers, and colorants

It’s basically a cheese‑flavored dairy product engineered to melt perfectly.


3. The real issue: ultra‑processing

American cheese is:

made from cheese scraps, whey, milkfat, and emulsifying salts

heated and blended into a uniform paste

stabilized so it melts into that signature glossy puddle


This processing isn’t dangerous, but it means the food is:

nutritionally diluted

saltier than real cheese

less satisfying, so people tend to eat more of it


🧀 So is it unhealthy or just insipid?

Verdict: Mostly insipid. Mildly unhealthy if eaten often.

It’s not in the same league as:

bacon

salami

hot dogs

smoked meats

Those have real, evidence‑based health risks.


American cheese is more like:

“meh” nutritionally

“fine” in moderation

“delicious on a burger”

“not something to build a diet around”


🧀 If you want a healthier alternative that still melts beautifully

These melt well and taste like actual cheese:

Havarti

Fontina

Young Gouda

Monterey Jack

Real cheddar (mild)

All melt smoothly without the additives.


If you want, I can compare:

American cheese vs cheddar

American cheese vs Velveeta

or rank cheeses by healthiness vs meltability

Just tell me what direction you want.


I am making a sandwich with two slices of sourdough whole grain, a slice of cured turkey, a slice of provolone, two squares of Soppressata salami, some lettuce and tomato. What is the nutritional profile of my sandwich. Is it nutritious?

Here’s a clear, realistic nutritional profile of your sandwich based on typical values for each ingredient. Since you didn’t specify brands, I’ll use standard averages — this gives you a very good approximation.


⭐ Your Sandwich: Estimated Nutrition

Ingredients you listed

2 slices whole‑grain sourdough

1 slice cured turkey

1 slice provolone

2 squares Soppressata salami

Lettuce + tomato


🍽️ Macronutrients (approximate)

Calories

Whole‑grain sourdough (2 slices): 240 kcal

Cured turkey (1 slice): 25–35 kcal

Provolone (1 slice): 100 kcal

Soppressata salami (2 small squares): 70–90 kcal

Lettuce + tomato: 10–15 kcal

Total: 445–480 kcal


Protein

Bread: ~8 g

Turkey: ~5–6 g

Provolone: ~7 g

Soppressata: ~4–5 g

Veg: ~1 g

Total: 25–27 g protein  

A solid amount — enough for satiety and muscle maintenance.


Fat

Bread: ~2–3 g

Turkey: ~1 g

Provolone: ~8 g (mostly saturated)

Soppressata: ~7–9 g (mostly saturated)

Total: 18–22 g fat  

Of which ~10–12 g saturated.

This is the main “less healthy” part — cured meats + cheese add saturated fat.


Carbohydrates

Bread: ~40–44 g

Tomato + lettuce: ~3 g

Total: 43–47 g carbs  

Mostly from the bread; whole‑grain sourdough gives fiber.


Fiber

Whole‑grain sourdough: 4–6 g

Veg: 1 g

Total: 5–7 g fiber  

Good for blood sugar and digestion.


Sodium

This is the biggest concern.

Bread: ~300–350 mg

Turkey: ~250–350 mg

Provolone: ~250 mg

Soppressata: ~300–400 mg

Veg: negligible

Total: 1,100–1,350 mg sodium


That’s 50–65% of a full day’s recommended sodium in one sandwich.


🥗 Micronutrients

You’re getting:

B vitamins (turkey, salami, whole grains)

Calcium (provolone)

Iron + zinc (cured meats)

Vitamin C + potassium (tomato)

Antioxidants + phytonutrients (lettuce, tomato)

Fermentation‑related nutrients (sourdough)

So nutritionally, it’s not empty — it’s actually fairly balanced.


⭐ Is your sandwich nutritious?

Yes — but with one caveat.


👍 Nutritious aspects

Good protein

Good fiber

Whole grains

Vegetables

Balanced macros

Moderate calories

Some beneficial micronutrients


👎 Less‑healthy aspects

High sodium (the biggest issue)

Moderate saturated fat

Processed meat (Soppressata) adds nitrites and extra salt


⭐ Overall verdict

Your sandwich is reasonably nutritious, especially thanks to the whole‑grain sourdough, vegetables, and protein.

It’s not unhealthy, but it is a bit salty and processed‑meat heavy.


As an everyday lunch, it’s fine if you:

keep cured meats small (you did — just two squares)

don’t add salty sides

drink water

balance with lower‑sodium meals later in the day


Want me to optimize it?

I can give you:

a lower‑sodium version

a higher‑protein version

a Mediterranean‑style upgrade

or a heart‑healthy version that tastes the same

Just tell me the direction you want.


Give me the Mediterranean upgrade...

Here’s your Mediterranean upgrade — same spirit as your original sandwich, but with the flavor, nutrition, and heart‑healthy profile of a classic Mediterranean diet. I’ll keep it practical, tasty, and very doable with ingredients you can find anywhere.

🌿 Mediterranean Upgrade: What to change and why

1. Swap the cured meats for Mediterranean proteins

Cured meats (Soppressata, cured turkey) are the main source of sodium and nitrites.

Mediterranean eating uses lean, minimally processed proteins.


Better options:

Grilled chicken breast (thinly sliced)

Roasted turkey (non‑cured)

Tuna packed in olive oil

Hummus (as a protein spread)

White beans mashed with olive oil + lemon


Best flavor match:  

→ Thin slices of roasted turkey + a tablespoon of hummus  

This gives creaminess, protein, and fiber.


2. Upgrade the cheese

Provolone is fine, but Mediterranean cheeses tend to be:

lower in saturated fat

higher in calcium

more flavorful, so you use less


Better options:

Fresh mozzarella (1–2 thin slices)

Feta (a small crumble)

Pecorino Romano (a few shavings)


Best match:  

→ Fresh mozzarella — mild, creamy, and perfect with tomato.


3. Add Mediterranean vegetables

You already have lettuce and tomato — great start.

Mediterranean sandwiches often add:

Cucumber slices

Roasted red pepper strips

Fresh basil

Arugula

Red onion (very thin)


Best match:  

→ Tomato + arugula + roasted red pepper  

This gives antioxidants, fiber, and a huge flavor lift.


4. Add healthy fats

Mediterranean diets emphasize extra‑virgin olive oil, which improves heart health and enhances flavor.


Add:

1–2 teaspoons of olive oil

Optional: a splash of balsamic vinegar

Optional: a pinch of oregano or za’atar

This replaces mayo or processed spreads.


5. Keep your whole‑grain sourdough

This is already perfect — Mediterranean diets love whole grains and fermented breads.


🥙 Your Mediterranean Sandwich (final form)

Whole‑grain sourdough  

Olive oil drizzle  

Thin slices of roasted turkey or hummus spread  

Fresh mozzarella (thin slice)  

Tomato slices  

Arugula  

Roasted red pepper strips  

Basil leaves  

Black pepper + oregano


This is Mediterranean to the core: whole grains, lean protein, vegetables, olive oil, herbs.


⭐ Nutritional Profile (approx.)

Calories: 420–480

Protein: 25–30 g

Fiber: 6–8 g

Fat: 14–18 g (mostly heart‑healthy unsaturated)

Sodium: 450–650 mg (dramatically lower than your original)

Micronutrients: high in potassium, antioxidants, polyphenols, calcium


This version is:

lower in sodium

lower in saturated fat

higher in fiber

higher in antioxidants

higher in heart‑healthy fats

still delicious and satisfying


Want me to tailor it?

I can customize this sandwich for:

weight loss

high‑protein

low‑sodium

vegetarian or pescatarian

max flavor

Just tell me what direction you want.

                                                                 *     *     *

The original sandwich seems fine to me. Tastier!! 

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Europeans have been producing and enjoying cured products for a long time. Did they die of cancer... or perhaps, before cancer had a chance to manifest itself?

Europeans absolutely did get cancer — but historically, many people didn’t live long enough for diet‑related cancers to show up at the rates we see today. And importantly, the type of cured meats, the amount eaten, and the overall lifestyle were very different from modern patterns.

Here’s the clear, evidence‑based picture.

🎯 1. Cancer existed historically — but most people died earlier

Before the 20th century, Europeans commonly died from:

infectious diseases

childbirth

injuries

malnutrition

poor sanitation


Life expectancy in Europe was often 35–45 years.

Many cancers — especially colorectal cancer linked to processed meats — tend to appear after age 55–65.

So yes, cancer existed, but fewer people lived long enough for slow‑developing cancers to manifest widely.

This is a major reason cured‑meat‑related cancer risk wasn’t visible historically.


🎯 2. Traditional cured meats ≠ modern industrial processed meats

This is crucial.

Traditional European cured meats:

used only salt, sometimes spices

were fermented naturally

contained very low nitrite levels

were eaten in small quantities

were part of diets rich in vegetables, legumes, and fiber


Modern processed meats:

often contain added nitrites/nitrates

include mechanically separated meats

may contain preservatives, stabilizers, sugars

are consumed in much larger daily quantities

are often paired with low‑fiber diets


The cancer risk we talk about today is specifically linked to modern processed meats, which the IARC classifies as carcinogenic (Group 1) due to nitrosamine formation and other factors. 

Traditional charcuterie was not chemically identical to today’s supermarket salami.


🎯 3. Europeans historically ate far less meat overall

For most of European history:

Meat was expensive

Cured meats were used sparingly

Diets were dominated by bread, grains, beans, vegetables

Meat was often reserved for feast days

High, daily intake of processed meats is a modern phenomenon.

The cancer risk associated with processed meats is dose‑dependent — regular, frequent consumption increases risk. 


🎯 4. Modern epidemiology shows the link clearly

Large modern studies (EPIC, IARC) show:

Regular processed meat intake increases colorectal cancer risk

Risk is strongest for meats cured with nitrites and smoked meats

High‑temperature cooking increases carcinogen formation (HCAs, PAHs) 

These risks only become visible in populations living long enough for cancer to develop — which is why we see them clearly today.


🎯 5. So did Europeans die of cancer?

Some did, especially wealthier individuals who lived longer.

But the majority:

died before cancer could develop

ate less meat

consumed less chemically altered cured meat

lived lifestyles that differed dramatically from modern ones


So the answer is:

They didn’t avoid cancer because cured meats were harmless — they avoided cancer because they didn’t live long enough, and they ate cured meats very differently from how we do today.


If you want, I can also explain:

how traditional curing methods differ chemically from modern nitrite curing

which cured meats carry the lowest modern cancer risk

how Mediterranean diets offset carcinogenic pathways

how much processed meat is considered “moderate” vs “high‑risk”

Just tell me what direction you want.


And the use of nitrites instead of just salt is a recent develpment!!??

Short answer: Yes — the widespread use of nitrites in curing is a relatively recent development, especially compared to the thousands‑year history of salt‑only curing

And your Wikipedia tab confirms this directly:

Traditional cured meats like authentic Parma ham and some Spanish chorizo and Italian salami are cured with salt alone .

Nitrites and nitrates became the most common curing agents only in modern times, because they speed up curing, improve color, and inhibit botulism .

In the US, formal nitrite use in meat curing dates to 1925  — extremely recent compared to millennia of salt curing.


Let’s break this down clearly.

🧂 1. Salt curing is ancient — thousands of years old

Salt curing is described in:

Ancient Mediterranean sources

Greek and Roman text

Medieval European food traditions

Your page notes that curing “can be traced back to antiquity” and was the primary method of preserving meat until the late 19th century .


For most of human history, curing meant:

Salt

Sometimes smoke

Sometimes spices

Slow fermentation

No nitrites. No pink curing salt. No chemical accelerants.


🧪 2. Nitrites and nitrates are modern industrial additions

Your page states that potassium nitrate and sodium nitrite are the most common agents today because they:

bond to myoglobin and create the pink color

inhibit botulism

speed up curing

But historically, these chemicals were not used.


The page explicitly says:

Nitrite use in US meat curing has been formal since 1925 .

Firms in the 1960s openly promoted nitrite powders to speed production and increase profit margins .


So nitrite curing is:

100 years old in the US

60–70 years old as a widespread industrial practice

Compared to 3,000+ years of salt curing

That’s extremely recent.


🐖 3. Many traditional European products STILL avoid nitrites

Your page confirms:

Authentic Parma ham uses salt only — no nitrites — and has done so since 1993 with no botulism cases reported .

Some Spanish chorizo and Italian salami also use salt alone .

This shows that nitrites are not essential for safety when traditional methods are followed.


🧬 4. Why nitrites became popular

Industrial curing adopted nitrites because they:

dramatically speed curing

guarantee the “pink” color consumers expect

reduce botulism risk

standardize production

increase profit margins (explicitly noted in 1960s trade journals) 


But these benefits come with downsides:

nitrosamine formation

increased colorectal cancer risk (WHO Group 1 carcinogen classification) 

Traditional salt curing did not create these chemical byproducts.


🧭 5. So yes — nitrite curing is recent

Putting it all together:

Salt curing:

Ancient

Universal

Thousands of years old

Still used in traditional products


Nitrite curing:

Industrial

20th century

Adopted for speed, color, and consistency

Linked to modern health concerns

Not historically necessary

Your intuition was correct: nitrites are a modern shortcut, not a traditional requirement.


If you want, I can also explain:

why nitrites create the pink color

how fermentation replaces nitrites in traditional salami

which cured meats today are safest (salt‑only, long‑fermented)

how often you can eat cured meats without meaningful risk


Do European use nitrite at all?

Short answer: Yes — Europeans absolutely use nitrites today, but not uniformly, and far less in certain traditional products. The Wikipedia page you’re reading makes this very clear.

Let me break it down cleanly, with citations from the page you have open.


🇪🇺 Do Europeans use nitrites?

Yes. Modern European industrial charcuterie uses nitrites and nitrates widely.

Your page states that potassium nitrate and sodium nitrite are the most common curing agents today .

This applies to:

most commercial hams

most salamis

most sausages

most mass‑produced cured meats across Europe


Nitrites are used because they:

speed curing

stabilize color

inhibit botulism

create the “pink” cured‑meat appearance

All of this is described in the page’s nitrite section .


🧂 But many traditional European cured meats do NOT use nitrites

Your page explicitly says:

Authentic Parma ham is cured with salt alone 

Some Spanish chorizo and Italian salami are also salt‑only products 

Parma ham has been made without nitrites since 1993, with no botulism cases reported 


This is important:

Traditional European curing relied on salt + time + fermentation, not nitrites.


🕰️ Nitrite use is modern

Your page confirms that nitrite curing in the US has been formally used only since 1925 .

And trade journals in the 1960s openly promoted nitrite powders to speed production and increase profit margins .

Europe followed similar industrial trends.

So compared to thousands of years of salt curing, nitrite curing is very recent.


🥓 What about “uncured” meats in Europe?

Your page warns that “no nitrites added” labels can be misleading because producers may use celery powder, which contains natural nitrites that behave the same way chemically .

So even some “traditional‑style” products may still contain nitrites indirectly.


🧭 Summary

Europeans today:

Do use nitrites widely in industrial cured meats.

Do NOT use nitrites in certain protected traditional products (Parma ham, some chorizos, some salamis).

Historically relied on salt‑only curing, and nitrites are a 20th‑century industrial innovation.


Your intuition was correct:

Nitrites are not a timeless European tradition — they’re a modern convenience layered onto ancient methods.


If you want, I can also break down:

which European cured meats are safest (salt‑only, long‑fermented)

how nitrites create the pink color

how fermentation replaces nitrites in traditional salami

how often cured meats can be eaten without meaningful risk


https://share.gemini.google/RznspVUyhuuH



                                               

Wednesday, August 19, 2026

Where_We_Stand

 Where things stand on the US/Canada Trade Deal. From the CBC;

Trump says he's brokered a 'very good deal' with Canada after pausing 50% tariffs | CBC News

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Facebook moment:

https://open.spotify.com/track/5KzanAJBFpeJXy7ahJquko?autoplay_ok=1


Optimal_T

 

I was asked about the best conditions for learning to swim...

Copilot:

What is the temperature of the Richelieu River late June?

The best grounded estimate for late June water temperature in the Richelieu River (downtown Saint‑Jean‑sur‑Richelieu) is around 20–22 °C, based on the available regional data and how the river behaves thermally.

Here’s how we know this:

⭐ 1. Direct regional measurement near the Richelieu (June 28, 2026): ~21 °C

Environment Canada’s marine/river summary for the Richelieu–Lake Champlain system shows a water temperature of 21 °C on 28 June 2026 at a nearby monitoring point. 

This is the strongest late‑June datapoint available.


⭐ 2. Downtown Saint‑Jean gauge (À St‑Jean)

The RiverApp listing confirms that the À St‑Jean gauge does provide water temperature, but the snippet does not show the actual value.   

Given the river’s thermal behavior and the regional measurement above, downtown Saint‑Jean is almost always within ±1 °C of the regional Richelieu reading.


⭐ 3. How the Richelieu behaves in late June

The Richelieu is:

shallow

slow‑moving

directly fed by Lake Champlain

Lake Champlain typically reaches 19–22 °C in late June, and the Richelieu tracks it closely.

This matches the 21 °C Environment Canada reading.


🎯 Best estimate for downtown Saint‑Jean in late June

≈ 20–22 °C

This is consistent with:

the Environment Canada June 28 measurement (21 °C)

typical Lake Champlain late‑June temperatures

the river’s shallow, warm characteristics

If you want, I can pull live temperature from the downtown gauge (À St‑Jean) if you give me the exact RiverApp or Québec Sécurité Publique link you use.


Is this too cold to swim in?

Short answer, Louise: No — 20–22 °C is not too cold to swim in.  

But it is noticeably cool, and how it feels depends on what you’re doing and how long you stay in.

Here’s the clear breakdown so you can judge it for yourself.


🌡️ How 20–22 °C water actually feels

This temperature range is:

Refreshing

Cool at first

Comfortable once you’re moving

Too chilly for long, still floating sessions

Most people can swim comfortably for 20–40 minutes at 21 °C without feeling cold stress, especially if the air is warm.


It’s very similar to:

Lake Champlain in early July

Most Quebec rivers in summer

Open‑water triathlon temperatures (they often race at 20–22 °C)

So it’s absolutely swimmable.


🏊 Comparison to known standards

Competitive swimming pools:

26–28 °C → feels warm

Recreational pools:

28–30 °C → feels very warm

Open‑water races:

20–22 °C → normal

18–20 °C → cool

16–18 °C → wetsuit recommended

<16 °C → cold


So the Richelieu in late June is in the normal open‑water swimming zone.


🧠 Why it feels cooler than the number suggests

Water conducts heat 25× faster than air.

So 21 °C water feels like standing outside on a 10–12 °C day.


That’s why:

You feel a chill when you first enter

You warm up once you start swimming

You cool down quickly if you stop moving


🎯 Bottom line

20–22 °C is perfectly fine for swimming, especially if:

the air is warm

you’re actively swimming, not just floating

you don’t stay in for an hour

If you tell me what kind of swimming you’re thinking about — relaxing, exercise, wading, long swims — I can give you a more tailored comfort range.


But it is not optimal for learning to swim!!

You’re absolutely right, Louise — 20–22 °C is not optimal for learning to swim, even though it’s safe and swimmable.

And your instinct here is spot‑on: learning to swim is a very different experience from already knowing how to swim.

Let me break it down clearly and practically.


⭐ Why 20–22 °C is not ideal for learning

When someone is learning to swim, the biggest challenges are:

relaxing

controlling breathing

staying calm

focusing on technique

building confidence

Cool water works against all of these.


Here’s what happens in 20–22 °C water:

The body gets a cold shock on entry

Breathing becomes shallow and faster

Muscles tense up

Fine motor control drops

The learner feels rushed or uncomfortable

They tire more quickly

They want to get out sooner

All of this makes learning harder.


⭐ Optimal water temperature for learning to swim

For beginners, the ideal range is:

28–30 °C (82–86 °F)

This is the temperature used in:

swim lessons

physiotherapy pools

beginner classes

baby/toddler swim programs

senior swim programs


Warm water helps learners:

relax

float more easily

breathe calmly

stay in longer

focus on technique instead of discomfort

It’s a huge difference.


⭐ Why rivers and lakes feel harder for beginners

Natural water is almost always cooler:

Richelieu River late June: 20–22 °C

Richelieu mid‑August: 21–24 °C

Lake Champlain early summer: 19–22 °C


This is fine for confident swimmers, but beginners often:

tense up

lose buoyancy

struggle with breath control

feel unsafe

get tired quickly

So yes — it’s not optimal for learning.


⭐ A practical rule of thumb

If someone is learning to swim:

Warm pool = ideal

Warm lake = acceptable

Cool river = not recommended

The Richelieu is wonderful for confident swimmers, but not the best classroom.


⭐ If you want, I can help you with:

How to safely practice in cooler water

How long someone can stay in 20–22 °C without getting chilled

Techniques to stay relaxed in cooler natural water

How to judge water temperature by feel

Just tell me what direction you want to go.