Monthly Archives: October 2013

Well: How Safe Is Cycling? It’s Hard to Say

Kim Ludbrook/European Pressphoto Agency

Until his bike slid out of control while he was going 35 miles an hour downhill around a sharp turn, Dr. Harold Schwartz thought cycling accidents were something that happened to other people. Now, after recovering from a fractured pelvis, Dr. Schwartz, 65, the vice president for behavioral health at Hartford Hospital in Connecticut, has changed his mind.

“No one is immune,” he said in an interview. Like many avid cyclists, he is convinced that it is not if you crash. It’s when.

But Rob Coppolillo, 43, who was an elite level amateur bicycle racer for 10 years, led cycling tours in Italy and regularly rides in his town, Boulder, Colo., begs to differ. He’s never had an injury more serious than a little road rash, he says.

“For the vast majority of us, it’s a pretty safe sport,” he said.

Who is right? Although many cyclists have strong opinions on the safety of their sport, the answer is that no one really knows how safe it is, or whether its safety has changed over the years.

It’s not that there is a lack of data. Instead, it is that the data are inadequate to answer the questions. No one has good statistics, for example, on crashes per mile ridden. Nor do the data distinguish road cycling on a fast, light, bike with thin tires from mountain biking down dirt paths filled with obstacles or recreational cycling on what the industry calls a comfort bike. Yet they are very different sports.

What remain are often counterintuitive statistics on the waxing and waning of cycling in the United States, along with some injury studies that could give cyclists pause.

For instance, although there is a widespread perception that bicycling is becoming more popular, data from the National Sporting Goods Association show that the sport’s peak — as measured by the number of people who say they ride — was in 2005, when it reached 43.1 million Americans. Last year, the number was 39.3 million.

Those data go back to 2003. But the National Bicycle Dealers Association has sales figures that go back decades. Consistent with the ridership survey, 2005 was a good year, with 14 million adult-size bikes sold. Last year, that number was 13 million. But the record year, never surpassed, was 1973, when sales reached 15.2 million.

The Centers for Disease Control and Prevention keeps statistics on deaths and emergency room visits resulting from bicycle accidents. The yearly death rate has ranged from 0.26 to 0.35 per 100,000 population, with no particular pattern; in 2010, the agency says, there were 800 bicycle fatalities, about one-fortieth of all road deaths.

“There is no trend,” said Linda Degutis, the director of the agency’s National Center for Injury Prevention and Control, who added that bicycling seemed no more dangerous than other sports.

Dr. Rochelle Dicker, a trauma surgeon at the University of California, San Francisco, does not see it that way. She cares for victims of the worst bicycle injuries, people who might need surgery and often end up in intensive care. So she decided to investigate those crashes.

She and her colleagues reviewed hospital and police records for 2,504 bicyclists who had been treated at San Francisco General Hospital. She expected that most of these serious injuries would involve cars; to her surprise, nearly half did not. She suspects that many cyclists with severe injuries were swerving to avoid a pedestrian or got their bike wheels caught in light-rail tracks, for example. Cyclists wounded in crashes that did not involve a car were more than four times as likely to be hurt so badly that they were admitted to the hospital. Yet these injuries often did not result in police reports — a frequent source of injury data — and appeared only in the hospital trauma registry.

Dr. Dicker is not a cyclist, but she said, “Lots of my colleagues do not want to ride after seeing these injuries.”

Her study seems to give credence to the “not if, but when” camp, or at least justify a fear of bicycle crashes. Still, if the statistics show cycling to be relatively safe, why do so many people know (or know of) cyclists who have had serious injuries? Why does the sport seem so dangerous?

George Loewenstein, a professor of economics and psychology at Carnegie Mellon University, wonders if part of the problem is that official statistics miss most of what is happening.

“There are all sorts of reasons why bike accidents are likely to be dramatically underreported,” he said. Unlike auto accidents, they rarely involve either an insurance claim or a police report. And injured cyclists may not go to emergency rooms. Even those with a broken collarbone may see an orthopedist instead.

Dr. Loewenstein’s own accident was typical. He cut through a parking lot and hit a huge patch of ice. He went down, injuring his shoulder. But he never went to an emergency room and was not counted in accident statistics.

Another reason for the perception that cycling is uniquely dangerous is the very nature of the injuries, Dr. Loewenstein said.

Unlike injuries in other sports — a stress fracture from running or a rotator cuff tear from swimming — cycling injuries do not come on gradually. There is a before and an after, and people tend to dwell on that one moment when everything changed.

“There is a focal moment,” Dr. Loewenstein said, “and it is easy to replay it in a way that undoes it. ‘If only I was at the intersection 10 seconds before or 10 seconds later.’ These accidents haunt especially because the ‘if only’ is so intense.”

Still, many cycling injuries are nowhere nearly as bad as overuse injuries in other sports.

“I no longer play soccer,” Mr. Coppolillo, the Boulder cyclist, said. “I sprained one of my ankles so many times it does not work anymore.”

But he added: “I rarely meet a person who had to stop cycling because of injuries. People fall off their bike, but for the most part injuries are niggling things like skin abrasions.”

When a bone does break in a cycling crash, it is often the collarbone. And compared with a stress fracture or a torn rotator cuff, a broken collarbone is not so bad.

“You are back riding indoors on your trainer in a week and riding outside in a month,” Mr. Coppolillo said.

Andy Pruitt, the founder of the Boulder Center for Sports Medicine and an avid lifelong cyclist, agrees.

He also understands the impressions people have of cycling’s dangers.

“If you went into my waiting room, you would be convinced we are all going to die of cycling injuries,” he said. “But that is just not true.”

Dr. Pruitt cites his own example. Now 62, he was a bicycle racer and has been riding for the past four decades. He covers 5,000 to 10,000 miles a year.

In all that time, he has had four serious crashes. He broke his collarbone twice while racing and had two crashes on a mountain bike, breaking a hip one time and spraining a wrist the other.

Considering all the miles he’s ridden and all the risks he’s taken racing and crashing down trails on a mountain bike, he thinks that injury rate is not so bad.

“I’ll take it,” he said.

Recipes for Health: Broccoli Stem and Red Pepper Slaw

Andrew Scrivani for The New York Times
I never throw out broccoli stems. If I don’t use them for pickles or stir-fries, I’ll shred them and use them in a delicious slaw like this one.

3 cups shredded broccoli stems (4 to 5 large stems)

Salt to taste

1 red bell pepper, cut in thin 2-inch julienne

1/4 to 1/2 cup chopped cilantro (to taste)

2 tablespoons slivered mint leaves

1 serrano chile, minced

2 1/2 tablespoons seasoned rice vinegar

1 teaspoon Dijon mustard

Salt to taste

2 teaspoons minced or grated fresh ginger

1 small garlic clove, minced or puréed (optional)

1 tablespoon dark sesame oil

3 tablespoons grapeseed or sunflower oil

1 tablespoon black sesame seeds

1. Place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 to 30 minutes. Squeeze out excess water.

2. In a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed or sunflower oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to serve. Sprinkle each serving with black sesame seeds.

Yield: Serves 4 to 6

Advance preparation: Like other coleslaws, this salad keeps well for a couple of days in the refrigerator.

Nutritional information per serving (4 servings): 173 calories; 15 grams fat; 2 grams saturated fat; 9 grams polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 8 grams carbohydrates; 3 grams dietary fiber; 164 milligrams sodium (does not include salt to taste); 2 grams protein

Nutritional information per serving (6 servings): 116 calories; 10 grams fat; 1 gram saturated fat; 6 grams polyunsaturated fat; 2 grams monounsaturated fat; 0 milligrams cholesterol; 6 grams carbohydrates; 2 grams dietary fiber; 109 milligrams sodium (does not include salt to taste); 1 gram protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Well: Spanking’s Link to Bad Behavior

Spare the rod and spoil the child? A new study suggests that the opposite may be true: spanking could increase the risk of bad behavior.

Using a nationally representative sample, researchers interviewed 1,933 parents when their children were 3 years old and again at 5, asking whether and how often they were spanked. More than half of the mothers and a third of the fathers had spanked their children, with the frequency declining slightly by age 5.

Then the scientists tested the children at age 9, using more than 50 questions to assess aggression and rule-breaking. They also tested vocabulary. The report was published Monday in Pediatrics.

After controlling for numerous variables — a child’s age and birth weight, aggression and vocabulary skills at younger ages, family income and race, among many others — the researchers found that maternal spanking at age 5 was significantly associated with greater aggression and rule-breaking and lower scores on the vocabulary test at age 9.

“Spanking does make the kid stop,” said the lead author, Michael J. MacKenzie, an associate professor at the Columbia School of Social Work. “It gives the immediate feedback that it’s working. But the goal is to have kids regulate themselves over time. And in that, spanking fails.”

Personal Health: Scoliosis Can Hit Well Past Adolescence

Ruth Gwily

On a family trip to the Grand Canyon three summers ago, my son Erik, who was hiking behind me, remarked, “Mom, your right hip is higher than your left.”

“I know,” I replied, promptly dismissing this observation. But it returned to haunt me many months later, when I had two related realizations: My left pant legs were now all too long, and I had shrunk another inch.

Diagnosis: Adult-onset scoliosis, an asymmetrical curvature of the spine that, if unchecked, could eventually leave me even shorter and more crooked, disabled by an entrapped spinal nerve, and dependent on a walker to maintain my balance.

Determined to minimize further shrinkage and to avoid pain and nerve damage, I consulted a physiatrist who, after reviewing X-rays of my misshapen spine, said the muscles on my right side, where the spinal protrusion is, were overdeveloped relative to the left. He prescribed a yoga exercisea side plank — to strengthen the muscles on the left and exert enough of a tug on my spine to keep it from protruding farther to the right. He suggested that the exercise might even straighten the curve somewhat.

I’ve been doing this exercise, along with two others suggested by a physical therapist, every day for the last eight months. The therapist also told me to have heel lifts put in or on all my left shoes to help even out my hips and shoulders. While it is too soon to say whether there has been a significant reduction of my spinal curve, it has definitely not worsened and, unless my mirror lies, I look less lopsided.

Although scoliosis is generally thought of as a problem of adolescents, who often require bracing or surgery to correct the curvature, the condition is actually far more prevalent in older adults. In a study by orthopedists at Maimonides Medical Center in Brooklyn of 75 healthy volunteers older than age 60, fully 68 percent had spinal deformities that met the definition of scoliosis: a curvature deviating from the vertical by more than 10 degrees.

Previous studies had reported a prevalence of scoliosis in older adults of up to 32 percent. These reviews may have included adults who were younger than those in the Brooklyn study, whose average age was 70.5 and who had no pain or impairment related to their spinal condition.

Whichever is the real rate, the prevalence of scoliosis in adults is high and expected to increase as the population ages. The most common underlying cause of spinal deformities arising in midlife or later is the degeneration of the discs between vertebrae and sometimes of the vertebrae themselves.

Unlike scoliosis in youth, which afflicts many more girls than boys, adult-onset scoliosis affects men and women in roughly equal proportions. Some had scoliosis as children; it had stabilized, only to progress again gradually as advancing age took its toll on the spine. But the vast majority of adults with scoliosis had normal spines in their youth.

A misshapen body is the least serious consequence of scoliosis. It can result in disabling pain in the buttocks, back or legs, and neuropathy, a disruption of feeling and function when a spinal nerve is compressed between vertebrae. Neuropathy must be treated without delay to prevent nerve death and a permanent loss of function.

While there are no surefire ways to prevent all cases of adult scoliosis, certain conditions that are preventable increase the chances it will develop. One is being overweight or obese, and another is smoking. A third cause is a lack of physical fitness, resulting in weak core muscles of the trunk.

Other risk factors include the wear-and-tear of osteoarthritis and osteoporosis, a thinning and weakening of the bones that can cause the vertebrae to break down and compress unevenly. People who undergo spinal surgery to remove tissue pressing on nerves sometimes develop spinal imbalance. A spinal injury that deforms vertebrae can also lead to scoliosis.

Typically, adults don’t seek treatment for scoliosis until they develop symptoms, the most common of which are lower back pain, stiffness and numbness, cramping or shooting pain in the legs. Those affected often lean forward to try to relieve the pressure on affected nerves.

Others with scoliosis may lean forward because they lose the natural curve in their lower back. This compensating posture, in turn, can strain the muscles in the lower back and legs, causing undue fatigue and difficulty performing routine tasks.

Exercises that strengthen core muscles — those of the abdomen, back and pelvis — help to support the spine and can reduce the risk of developing scoliosis, as well as prevent or minimize its symptoms. Demonstrations of core exercises that can be done at home, with or without an exercise ball, are easily found online.

As many of you know, I am a swimmer, and my physical therapist insisted that I add the backstroke to my daily workout in the water, both to further strengthen my core and to develop upper back and shoulder muscles that will keep me from becoming bent forward as I age.

I soon discovered that the backstroke is more challenging than freestyle, and in doing it for half of my 40-minute swim, I’ve lost weight as well as gotten stronger.

Most people who develop symptoms of scoliosis can be treated effectively with over-the-counter pain medication and exercises to increase strength and flexibility. Bracing is not recommended for adult scoliosis because it can further weaken core muscles.

Surgical treatment is reserved for those with disabling symptoms not relieved by noninvasive remedies. Surgery often involves spinal fusion to relieve pressure on the affected nerves. It is riskier in adults than in adolescents with scoliosis; complication rates are higher and recovery is slower, according to the Scoliosis Research Society.

But progress is being made in developing less invasive measures, including the use of biologic substances that stimulate bone growth in degenerated vertebrae.

Recipes for Health: Broccoli, Quinoa and Purslane Salad

New Ways With Broccoli

Broccoli, Quinoa and Purslane Salad

Andrew Scrivani for The New York Times

Slice the raw broccoli very thin for this delicious salad. If you can’t find purslane you can substitute mâche.

1/2 pound broccoli crowns (about 2 large), sliced very thin

2 tablespoons fresh lemon juice

1 tablespoon sherry vinegar

Salt to taste

1 garlic clove, puréed

Freshly ground pepper to taste

6 tablespoons extra virgin olive oil

1/4 pound purslane, thick stems trimmed, or mâche

1 1/2 cups cooked quinoa

2 tablespoons finely chopped tarragon

1 1/2 cups wild or baby arugula

1. Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.

2. Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli. Let marinate for about 10 minutes while you prepare the remaining ingredients.

3. Add the purslane or mâche, the quinoa and the tarragon to the bowl and toss together.

4. Line plates or a platter with the arugula, top with the salad, and serve.

Yield: Serves 4 to 6

Advance preparation: Broccoli retains its color and flavor much better in the presence of a dressing when it isn’t cooked. This will keep for a day in the refrigerator.

Nutritional information per serving (4 servings): 292 calories; 22 grams fat; 3 grams saturated fat; 2 grams polyunsaturated fat; 15 grams monounsaturated fat; 0 milligrams cholesterol; 21 grams carbohydrates; 4 grams dietary fiber; 39 milligrams sodium (does not include salt to taste); 5 grams protein

Nutritional information per serving (6 servings): 195 calories; 15 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 10 grams monounsaturated fat; 0 milligrams cholesterol; 14 grams carbohydrates; 2 grams dietary fiber; 26 milligrams sodium (does not include salt to taste); 4 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

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Well: Ask Well: Does Boiling or Baking Vegetables Destroy Their Vitamins?





Well: Five Ways to Fill a Pepper

Andrew Scrivani for The New York Times

Peppers of all shapes and colors are still on offer at autumn markets. These are far superior to the fleshy, uniform supermarket peppers that look pretty but have very little flavor. I’ve been buying them by the bagful and stuffing them with all sorts of fillings, some traditional, most not.

In Eastern Europe and the Balkans small, thin-fleshed single-tipped green peppers are grilled and filled with cheese, then dipped in flour and fried. I spent a summer in Croatia years ago and watched my friend Zoran’s mother make these by the dozen, day after day. In Provence the stuffed peppers usually have a filling based on bread crumbs, and in the Eastern Mediterranean and the Middle East the filling usually involves rice.

I decided to play around with stuffed pepper recipes and made some delicious, nontraditional fillings with red rice and vegetables (Swiss chard in one recipe, fennel in another), and with quinoa. I combined the quinoa with feta to stretch my otherwise traditional Balkan filling for fried small peppers. In some of my recipes I grilled the peppers before I stuffed them, and in one I poached them in a sweet and sour marinade and served the stuffed peppers cold.

The peppers make a very nutritious home for the delicious fillings. Bell peppers are an excellent source of Vitamin C as well as a wide range of carotenoids like lycopene, beta-carotene, lutein and zeaxanthin. They are also a good source of some of the sulfur compounds we usually associate with cruciferous vegetables like cabbage and broccoli.

Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce: The roasted peppers make a nice contrast in color and flavor to the sweet tomato sauce.


Fried Small Peppers Filled With Feta and Quinoa: A take on a classic Balkan dish made more substantial with quinoa or bulgur.


Peppers Stuffed With Rice, Zucchini and Herbs: Delicious stuffed peppers that can be served hot or at room temperature.


Stuffed Peppers With Red Rice, Chard and Feta: A hearty filling that works well with red peppers.


Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel: Peppers that taste great filled or unfilled.


Innovation: Who Made That Kale?


Jens Mortensen for The New York Times

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Scientists disagree about when humans first tasted kale. But it is known that the ancient Greeks cultivated leafy greens, which they boiled and ate as a cure for drunkenness. And early Roman manuscripts include references to “brassica,” a word that encompassed wild turnips, cabbages and kalelike plants. By the Middle Ages, kale had spread through Europe and Asia. The Italians developed plants with “dinosaur” scales, while the Scots created varietals with leaves like frilly petticoats. The Russians produced kale that could survive in the snow. But by the time Tim Peters, who was then farming in Oregon, began experimenting with the plant in the 1980s, kale had become “boring.” “You only saw the green kind in the supermarket,” he says, “if you could find it at all.”


To create his own varietals, Peters planted Siberian kale on his farm, and also along roadsides, so that bees could cross-pollinate the vegetables with neighborhood weeds. “I love working with bees,” Peters says. “They’ll do stuff that you didn’t dream of.” One day he noticed that some of his blue-green Siberians had produced “babies” that looked nothing like their parents — they were red, with vellum-thin leaves. “I’d never seen kale like that before. I sent samples to seed companies, and they told me that it belonged to the red Russian family.” Peters, it turned out, had created several new types of red Russian kale, a varietal that had been around for centuries. He named one particularly delicate strain Winter Red. As kale caught on, so, too, did Winter Red: some companies grew “huge productions of it and released it as ‘Red Russian’ or ‘Russian,’ ” he says.

When growers introduced America to a rainbow of kales, from pink to purple, they created a new appetite for it, according to Drew Ramsey, a psychiatrist at Columbia University and a kale evangelist. The farmers’ markets that proliferated in the last decade, he says, also helped to make kale the darling of foodies and chefs. Lately, kale has spread to some unlikely places — the menu of the Cheesecake Factory and the pages of Us Weekly (“Stars Who Love Kale”). Ramsey’s own kale fever started two years ago. “When I look at a food, I think, How does it affect the brain? The nutrients in kale help to make us feel optimistic and ward off depression.” He decided the best way to improve America’s mental health was to push for a National Kale Day. The holiday has yet to be recognized by Congress, but Ramsey and his friends celebrated their first kale day on Oct. 2 this year. “We had a big party. We served kale cocktails, and then we danced.”

KALE PROMOTER

Bo Muller-Moore creates and sells T-shirts, including the ones emblazoned with the slogan “Eat More Kale.”

It seems as if kale has become the darling of the left — a symbol of a certain kind of artisanal, ecological lifestyle. Do you agree? Yes. I can tell a lot about a person just based on whether they even know what kale is. If someone comes to me and says, “What’s kale?” I know that’s a person who is not going to farmers’ markets. If someone in Vermont does not know what kale is, I almost feel sorry for them.

In 2011, the restaurant chain Chick-fil-A sued you for trademark infringement — claiming that your T-shirt slogan was too similar to its “Eat Mor Chikin” ads. Are you still allowed to sell your “Eat More Kale” shirts? To make me stop printing T-shirts, Chick-fil-A would have to prove customer confusion or loss of profit. I’ve sold the shirts for over 12 years. I’ve had thousands of conversations about this one design. People have made the joke “Oh, I thought it said ‘Eat More Whale,’ ” or “Oh, I thought it said, ‘Drink More Ale.’ ” Not once did anyone mention Chick-fil-A while asking about my shirts. So, I’ll keep making T-shirts until a civil court tells me not to.

Why do you think your “Eat More Kale” shirts are more popular than any other design you’ve created? That’s the million-dollar question. I think there is something about just the right three-word phrase, like Nike’s “Just Do It” or “Life is Good.”

So “Eat More Kale” is the “Just Do It” of the locavore community? That’s right.

A version of this article appears in print on October 20, 2013, on page MM30 of the Sunday Magazine with the headline: Who Made That? (Kale).

The Ethicist: Annual Cavity Drive


Several dentists in our area offer to purchase candy during Halloween from their young patients for $1 per pound. Presumably they do this to reduce the risk to their patients of developing cavities. Unfortunately, the dentists then give the candy to the local food cupboard. There is little doubt that most (if not all) the clients who use the food cupboard can little afford proper dental care. I believe such behavior is thoughtless, unethical and unprofessional. I am a retired dentist. BILL BOWEN, ROCHESTER

Let me start by noting I don’t like any part of this. I realize candy isn’t nutritious, but it’s not crystal meth. It’s not as if Halloween happens four times a month. I don’t think letting children eat a bunch of candy once a year is any level of tragedy, and I don’t like the idea of kids viewing Halloween as just another way to make money. But you’re a retired dentist, so I don’t expect you to agree with me on this point.

You’ve identified a hypocrisy: these dentists are protecting their patients from potential harm while passing on that risk to poorer people with fewer choices. It’s not difficult to imagine a similar situation wherein a cardiologist offers to buy tobacco from his at-risk teenage patients, only to donate the cigarettes to a homeless shelter. But even that doesn’t strike me as sinister. Adults have the right to decide what they put into their bodies, even if it’s not to their advantage. A degree of shared knowledge about the consequences must be expected. If someone shopping at the food cupboard sees free Twix bars, he needs to realize that cookies coated in chocolate and caramel are not going to make his (or his children’s) teeth stronger. That’s not a remotely unreasonable expectation, regardless of social class. It would be different if this was the only food available, or if he and his family were forced to eat it — but that’s not what’s happening here. What’s happening is that candy is being made available to people who might not have it otherwise. Medically, you would argue that this is negative. But that’s not the only factor to consider.

If someone is frequenting a food cupboard, it can be assumed he’s not in a position to spend a lot of money on small luxuries; free candy isn’t going to change anyone’s life, but it might make it better for 10 minutes. Obviously, this practice (very slightly) raises the likelihood of people getting cavities and gaining weight and finding themselves at risk of diabetes. Some would insist that society has an ethical responsibility to stop people from harming themselves in any way (and to any degree). I am not one of those people. I think it’s O.K. for the dentists to donate this candy. They should, however, also donate toothbrushes and floss. But they should be doing that anyway.

THE CALL OF THE WILD

Is it unethical to pretend to be ethical when you are not? Wouldn’t it be better to act in your true nature, even if said nature is inherently unethical? MATT NEUGEBOREN, MERRICK, N.Y.

I dig what you’re trying to do here. You’re trying to create an equation wherein the conclusion contradicts the premise: “If we agree that the ethical man is honest, the man must act in a manner that reflects that honesty, even if his honest reaction is to act unethically.” (This is a little like asking if an all-powerful God could create a rock he couldn’t lift.) Unfortunately, your logic is off. Ethical behavior is not an inherent human quality. There is nothing natural about internalizing a collective framework for how people should operate within a culture. It’s learned behavior.

If you walk into a bakery, your natural impulse might be to gobble every cookie in the store and walk out without paying a penny. If you choose instead to purchase only one cookie and thank the girl behind the counter when she gives you your change, you could argue that you were merely pretending to act like a civilized person and that your actions contradict your motives. The outside world, however, is not necessarily interested in the authenticity of your motives. Behaving ethically is the process of separating yourself from whatever your “true nature” desires and accepting that the world involves people who are not you.

GOOD MORNING, STRANGER!

Is it unethical to not rouse someone who is sleeping on the subway, and may therefore miss his or her stop? It seems like the proper thing to do, but the person may not want to be woken up. It could incite an altercation. JOHN MCDERMOTT, NEW YORK

It’s difficult to imagine a reasonable situation wherein someone sleeping unintentionally on the subway would not want to be woken up. The only real possibility is a homeless person who’s using the subway as a respite from the outdoors. But that’s a different issue entirely.

Think about it like this: If a stranger were obviously lost and you could redirect that individual with five seconds of effort, that would be the right thing to do; a subway patron “lost in sleep” is in a very similar position. It’s not an ethical obligation, but it’s preferable to inaction. The possibility of an altercation certainly exists, and the safest move would be to do nothing (or maybe just cough loudly). If you’re alone and the sleeping stranger strikes you as dangerous, don’t interact with him. But I would offer the same advice if he were awake.

E-mail queries to ethicist@nytimes.com, or send them to the Ethicist, The New York Times Magazine, 620 Eighth Avenue, New York, N.Y. 10018, and include a daytime phone number.

A version of this article appears in print on October 20, 2013, on page MM20 of the Sunday Magazine with the headline: Annual Cavity Drive.