As attitudes to privacy are starting to change, trying to protect personal information is getting harder and harder. Here are a few steps we can all take to reduce the risk to our private data
It’s hard to go online these days without being watched in some shape or form. Tracking cookies follow your every move, so advertisers can figure out what to sell you. Social networks keep you constantly signed in, in part so they can see what other websites you visit. Phone and tablet apps may be gathering information about you, including your contacts list or your camera roll.
Recently, many Facebook users scrambled to post a notice to their timelines proclaiming copyright ownership of all content. The scare was a hoax, but it brought to light just how vulnerable we all are in the digital age. Truth is, your personal data is out there. Every thought you tap out on Twitter, every status update you post to Facebook, and even the last credit card purchase you made is accessible via the Internet.
If you want to participate in today’s online landscape, and all the apps and services that go with it, you have two choices: Accept that your information is out there and try not to worry about it, or arm yourself with some privacy protection tools. Here's a guide to some easy but essential steps you can take to ensuring your privacy is kept private and not falling into the wrong hands.
These are sights and sounds of life among Tanzania's Hadza people, the world's last full-time hunter-gatherers. They live on what they can find: honey,... More These are sights and sounds of life among Tanzania's Hadza people, the world's last full-time hunter-gatherers. They live on what they can find: honey, plants, and game, such as bush babies. In its September 2014 issue, National Geographic magazine explores the evolution of the human diet across a wide spectrum of cultures: http://www.nationalgeographic.com/foodfeatures/evolution-of-diet/ By 2050 we'll need to feed two billion more people. Click here for a special eight-month series exploring how we can do that—without overwhelming the planet: http://food.nationalgeographic.com.
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