Is education harming us?
Following the enforcement of the National Education System in 1971, education gained immense importance in Nepali society. Higher education became a marker of success, and parents began prioritizing their children’s schooling, viewing it as a means to “kindle light in the darkness.” However, the rise of educated unemployment, the migration of skilled youth abroad, and the declining value of degrees have raised serious concerns about Nepal’s education quality.
As Chaitanya Mishra highlights in his article ‘Education Institutions and Educational Politics’, Nepali education remains rigidly formal, disconnected from individual lives and societal needs. When education is reduced to mere certificates, it fails to unlock human potential or empower people to live meaningful lives.
There are countless examples of individuals without formal education outperforming their degreed peers financially. This begs the question: Does formal education truly matter? Nepal’s education system often neglects practicality, focusing on academic credentials rather than life skills essential for career success.
Education is the state’s most crucial responsibility toward its citizens. While Nepal’s Constitution guarantees free primary education, over 75 percent of families still pay (directly or indirectly), widening the gap between private and public institutions. Accessibility alone is not enough—education must also be practical, adaptable, and high-quality.
The curriculum is designed as if students must master everything at once, leaving no room for exploration beyond textbooks. There’s also a misconception that educated individuals must hold “high-level” jobs, when education should instead cultivate better attitudes and understanding. This mindset restricts career freedom. Politicization and privatization further plague the system. Student and teacher unions should advocate for better education quality, but instead, they’ve become tools for political power struggles. Meanwhile, privatization has commercialized education, turning it into a certificate race rather than a means of real learning. Unsurprisingly, the value of the SEE (Secondary Education Examination) has plummeted over the past decade.
Manish Lamichhane
BA LLB, 8th Semester
Nepal Law Campus
Importance of digital skills
Digital literacy is the ability to use digital technologies meaningfully, which includes accessing, evaluating, and navigating online information. According to one scholar, being digitally literate means knowing how to use technology responsibly.
Today’s interconnected world allows us to communicate with anyone, anywhere, using digital devices. Individuals can access vast amounts of information from the comfort of their homes in seconds. This connectivity and ease of access have also contributed to career advancement.
Despite its undeniable advantages, digital literacy comes with pitfalls. For instance, not all the information we consume daily is accurate—fake news and dis/misinformation have become major global challenges. Cybersecurity and data privacy risks are also growing concerns.
One prevalent example is social media. Researchers have found that excessive social media use among young people can hinder their holistic development. From early morning until late at night, many spend most of their time on their phones. In a study conducted at St. Xavier’s College, a lecturer asked students to track their digital usage. The results revealed that some students spent up to nine or ten hours daily on digital tools, with some admitting to gaming until 3 AM and sleeping only four hours or less—a clear sign of lacking digital awareness.
Similarly, a World Health Organization study found that over one in ten adolescents (11 percent) exhibit problematic social media behavior. Surprisingly, girls were more affected (13 percent) than boys (nine percent).
Mental health issues, educational distractions, and physical health concerns are other rising problems linked to digital overuse. Therefore, digital literacy is essential—it empowers individuals to use technology consciously and effectively, protecting them from misuse or overuse. This is a call for digital awareness: it’s not just about having digital skills but recognizing the urgent need to use them wisely.
Shelina Bal
St Xavier’s College, Maitighar
Lost echoes (Poem)
Why do I lose the ones I love?
Why do the things I cherish the most slip away?
Every time I find them, they feel like home,
Yet, in my grasp, they slowly fade
No matter how tight I hold, they drift beyond my reach.
Is it fate, or just a cruel coincidence?
Or perhaps a silent whisper of God’s plans?
I tremble, afraid to embrace what comes close,
For loss has carved its name deep in my soul.
They say time replaces all that is lost,
Yet the first warmth of love, the first touch of joy
Can never be replaced, can never be relived.
I wish I were lucky, I wish I were lucky.
If only I had magic, I’d weave time backwards,
Bringing back all that once made me whole.
But all I have left are memories,
Flickering like fireflies in the dark.
The ones I love visit me in dreams,
Yet never stay long enough, making me believe
That I was ever meant to keep them.
Supriya Paudel
BBM, Vth Semester
United College
The longstanding myth debunked: MSG is back
Yes, it is back with a vengeance. MSG has sparked a comeback, weathering the storm. After enduring an undeserved bad rap for over five long decades as an unhealthy food additive that made you sick, it looks like it has finally resurrected itself. So, what’s MSG?
MSG, or monosodium glutamate, is a food enhancer additive produced by fermenting plant-based ingredients such as sugar cane, sugar beets, tapioca, cassava, or corn.
During the fermentation process, the protein containing glutamic acid turns into glutamate. This glutamate triggers our taste receptors, resulting in that quintessential savory taste called umami. You won’t believe it: a mother’s breast milk contains amino acid molecules—not just one but all nine essential amino acids! In addition to proteins, human milk contains free amino acids, glutamate, and glutamine, which are the most abundant.
Created in Japan by Ajinomoto Co Inc in 1908, MSG took the culinary world by storm for its inimitable umami kick, enhancing endless delectable dishes. MSG was the brainchild of a Japanese scientist, Professor Kikunae Ikeda. Over the past century, Oriental cuisine has used the wonder flavor enhancer for its umami zing.
MSG, a flavor enhancer, is frequently added to restaurant dishes, canned vegetables, soups, deli meats, and fried chicken to enhance their flavors. The US Food and Drug Administration (FDA) has classified MSG as a food ingredient ‘generally recognized as safe’. However, the issue still faces a barrage of debates.
Ironically, in the late 1960s, MSG came on a hit list for allegedly being a toxic inclusion to a horde of favorite foods, from Chinese takeouts to soups and salad dressings, not sparing even the most cherished snack like French fries. It looked like the flavor enhancer used for centuries was doomed. MSG became so heavily stigmatized that scores of restaurants resorted to pitching that they’d removed it from their entire menu.
Next followed the ‘Chinese Restaurant Syndrome’ panic, fueling the fire. It demonized MSG as dangerous to humans, and evidently, Chinese dishes had to bear the brunt. The syndrome claimed that MSG causes ‘numbness of the neck, arms, and back with headache, dizziness, and palpitations’. However, further investigations uncovered it as a hoax, but the myth remained; the fallacious hype had already done the damage; the bullet had already left the barrel. People remained uncertain and suspicious. However, with this knowledge, righteous people felt informed and enlightened, understanding the truth about MSG.
Today, most of those myths and adverse anecdotal reports about MSG stand dispelled, and the US FDA and global food-regulating bodies like the Agriculture Organization (FAO) and the World Health Organization (WHO) have pronounced MSG ‘generally recognized as safe’. This reassurance should instill confidence in your food choices. Even fast-food chains like McDonald’s, Chick-fil-A, and KFC use MSG to season their hot-selling items, such as fried chicken, chicken nuggets, chicken sandwiches, and French fries.
MSG’s flavor-enriching effects are due to its umami taste, which induces salivary secretion. In other words, umami flavors make your mouth water, making the food taste better.
The bottom line
MSG is a flavor-enhancing seasoning that naturally occurs in many protein-rich foods, such as poultry, meat, cheese, fresh or hydrolyzed vegetable protein, and soy extracts.
‘The reality? You’re consuming far more glutamate from proteins than you ever could in added MSG. An average adult consumes approximately 13 grams of glutamate daily from protein in foods. In comparison, consumption of added MSG comes to about 0.55 grams per day,” writes Dr Andrea Love for the Genetic Literacy Project, an immunologist and microbiologist with over a decade of experience in basic sciences, translational medicine, and clinical research.
Further, “While 1 teaspoon of MSG contains 500 mg of sodium, 1 teaspoon of salt contains 2300 mg,” Kelsy Arndt, a credited dietician, said. “Using MSG can help decrease the total amount of sodium intake in our diet, which should be between 1,500 to 2,000 mg per day. And it can help aid in improving the overall nutritional status of the elderly.” (Source: bannerhealth.com).
Despite its past misplaced notoriety, current studies and evidence have debunked the myth that MSG is toxic. You can now feel secure and at ease, knowing that moderation is the key when enjoying food flavored with MSG. Remember, the US FDA and global food-regulating bodies like the Agriculture Organization (FAO) and the World Health Organization (WHO) have pronounced MSG ‘generally recognized as safe’. This knowledge empowers you to make informed and enjoyable food choices.
Those allergic to MSG may well avoid foods seasoned with the flavor enhancer. Some people may experience adverse effects from consuming MSG due to a condition called MSG symptom complex (MSC), which can cause symptoms such as headache, sweating, and numbness. However, it's estimated to affect people only skin-deep—less than one percent of the general population.
For those who love their food, remember that the small amounts of MSG in your favorite Chick-fil-A’s spicy chicken sandwich and waffle fries or a bowl of Chinese chicken noodle soup are safe. So, relish your meal, knowing that these popular dishes are not only toothsome but safe to consume. Bon appétit!
Disclaimer: The views expressed in the above text are solely research-based and intended for informative and educational purposes only: the author solicits reader discretion and cross-references or consulting a healthcare practitioner.
