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Department Of Classics, University Of Cincinnati
Department Of Classics, University Of Cincinnati

Ancient Poop Contains First Evidence of Parasites Described by Hippocrates

Department Of Classics, University Of Cincinnati
Department Of Classics, University Of Cincinnati

The long-held mystery of Hippocrates and the parasitic worms has finally been solved, and it’s all thanks to a few samples of ancient poop.

Researchers don’t know much about the parasites that plagued the Greeks thousands of years ago, and what they do know is largely from the Hippocratic Corpus, the medical texts that the father of medicine and his students put together between the 4th and 3rd centuries BCE. Modern historians have spent years trying to figure out which diseases and parasites Hippocrates and his followers were referring to in their writing, relying solely on their descriptions to guess at what ailments the ancient Greeks might have suffered from. Now, they finally have concrete evidence of the existence of some of the intestinal worms Hippocrates mentioned, Helmins strongyle and Ascaris.

As part of a study in the Journal of Archaeological Science: Reports, an international group of researchers analyzed the ancient remains of feces in 25 prehistoric burials on the Greek island of Kea to determine what parasites the people were carrying when they died. Using microscopes, they looked at the soil (formed by the decomposed poop) found on the pelvic bones of skeletons dating back to the Neolithic, Bronze, and Roman periods.

A roundworm egg under the microscope
A roundworm egg
Elsevier

Around 16 percent of the burials they studied contained evidence of parasites. In these ancient fecal samples, they found the eggs of two different parasitic species. In the soil taken from the skeletons dating back to the Neolithic period, they found whipworm eggs, and in the soil taken from the Bronze Age skeletons, roundworm.

With this information, researchers deduced that what Hippocrates called the Helmins strongyle worm was probably what modern doctors would call roundworm. The Ascaris worm probably referred to two different parasites, they conclude, known today as pinworm (which was not found in this analysis) and whipworm (pictured below).

Whipworm under a microscope
A whipworm egg
Elsevier

Though historians already hypothesized that Hippocrates's patients on Kea had roundworm, the Ascaris finding comes as a particular surprise. Previous research based solely on Hippocrates’s writing rather than physical evidence suggested that what he called Ascaris was probably a pinworm, and another worm he mentioned, Helmins plateia, was probably a tapeworm. But the current research didn’t turn up any evidence of either of those two worms. Instead of pinworm eggs, the researchers found whipworm, another worm that’s similarly small and round. (Pinworms may very well have existed in ancient Greece, the researchers caution, since evidence of their fragile eggs could easily have been lost to time.) The soil analysis has already changed what we know about the intestinal woes of the ancient Greeks of Kea.

More importantly, this study provides the earliest evidence of ancient Greece’s parasitic worm population, proving yet again that ancient poop is one of the world’s most important scientific resources.

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Stones, Bones, and Wrecks
Buckingham Palace Was Built With Jurassic Fossils, Scientists Find
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iStock

The UK's Buckingham Palace is a vestige from another era, and not just because it was built in the early 18th century. According to a new study, the limestone used to construct it is filled with the fossilized remains of microbes from the Jurassic period of 200 million years ago, as The Telegraph reports.

The palace is made of oolitic limestone, which consists of individual balls of carbonate sediment called ooids. The material is strong but lightweight, and is found worldwide. Jurassic oolite has been used to construct numerous famous buildings, from those in the British city of Bath to the Empire State Building and the Pentagon.

A new study from Australian National University published in Scientific Reports found that the spherical ooids in Buckingham Palace's walls are made up of layers and layers of mineralized microbes. Inspired by a mathematical model from the 1970s for predicting the growth of brain tumors, the researchers created a model that explains how ooids are created and predicts the factors that limit their ultimate size.

A hand holding a chunk of oolite limestone
Australian National University

They found that the mineralization of the microbes forms the central core of the ooid, and the layers of sediment that gather around that core feed those microbes until the nutrients can no longer reach the core from the outermost layer.

This contrasts with previous research on how ooids form, which hypothesized that they are the result of sediment gathered from rolling on the ocean floor. It also reshapes how we think about the buildings made out of oolitic limestone from this period. Next time you look up at the Empire State Building or Buckingham Palace, thank the ancient microbes.

[h/t The Telegraph]

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©Thomas Jefferson Foundation at Monticello
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Stones, Bones, and Wrecks
Inside the Kitchen of Thomas Jefferson's Acclaimed—and Enslaved—Chef James Hemings
 ©Thomas Jefferson Foundation at Monticello
©Thomas Jefferson Foundation at Monticello

James Hemings once prepared lavish dishes for America's founding fathers at Monticello, Thomas Jefferson's Virginia plantation. Though enslaved, he trained in France to become one of colonial America's most accomplished chefs. Now, archaeologists have uncovered the kitchen where Hemings created his elaborate banquets, LiveScience reports.

Researchers at Monticello are conducting a long-term effort, the Mountaintop Project, to restore plantation premises, including slave quarters, to their original appearance. Archaeologists excavated a previously filled-in cellar in the main house's South Pavilion, where they found artifacts like bones, toothbrushes, beads, and shards of glass and ceramics. Underneath layers of dirt, experts also uncovered the kitchen's original brick floor, remnants of a fireplace, and the foundations of four waist-high stew stoves.

"Stew stoves are the historic equivalent of a modern-day stovetop or cooking range," archaeological field researcher manager Crystal Ptacek explains in an online video chronicling the find. Each contained a small hole for hot coals; centuries later, the cellar floor still contains remains of ash and charcoal from blazing fires. Hemings himself would have toiled over these stoves.

During the colonial period, wealthy families had their slaves prepare large, labor-intensive meals. These multi-course feasts required stew stoves for boiling, roasting, and frying. Archaeologists think that Jefferson might have upgraded his kitchen after returning from Paris: Stew stoves were a rarity in North America, but de rigueur for making haute French cuisine.

Hemings traveled with Jefferson to France in the 1780s, where for five years he was trained in the French culinary arts. There, Hemings realized he was technically a free man. He met free black people and also learned he could sue for his freedom under French law, according to NPR.

And yet he returned to the U.S. to cook for Jefferson's family and guests, perhaps because he didn't want to be separated from his family members at Monticello, including his sister, Sally. He later negotiated his freedom from Jefferson and trained his brother Peter as his replacement. Hemings ended up cooking for a tavern keeper in Baltimore, and in 1801, shortly after turning down an offer from now-president Jefferson to be his personal chef, he died by suicide.

"We're thinking that James Hemings must have had ideals and aspirations about his life that could not be realized in his time and place," Susan Stein, senior curator at Monticello, told NPR in 2015. "And those factors probably contributed to his unhappiness and his depression, and ultimately to his death."

Hemings contributed to early America's culinary landscape through dessert recipes like snow eggs and by introducing colonial diners to macaroni and cheese, among other dishes. He also assisted today's historians by completing a 1796 inventory of Monticello's kitchen supplies—and he's probably left further clues in the estate's newly uncovered kitchen, says Gayle Jessup White, Monticello's community engagement officer—and one of James's relatives.

"My great-great-great-grandfather Peter Hemings learned to cook French cuisine from his brother James on this stove," White tells Mental Floss. "It was a spiritual moment for me to walk into the uncovered remains of Monticello's first kitchen, where my ancestors spent much of their lives. This discovery breathes life into the people who lived, worked and died at Monticello, and I hope people connect with their stories."

[h/t Live Science]

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