Food & Wine

Are eggs good or bad for our health?

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/karly-bartrim-2317677">Karly Bartrim</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> You might have heard that eating too many eggs will cause high cholesterol levels, leading to poor health. Researchers have examined the science behind this myth <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11161868/">again</a>, and <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7400894/">again</a>, and <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC10304460/">again</a> – largely debunking the claim. A <a href="https://www.mdpi.com/2072-6643/17/2/323">new study</a> suggests that, among older adults, eating eggs supports heart health and even reduces the risk of premature death. Let’s unpack the details. <h2>What was the study?</h2> Researchers examined data from a large, ongoing study that is following older adults and tracking their health (the <a href="https://academic.oup.com/ije/article/48/4/1048/5280817">ASPREE study</a>). In their analysis of more than 8,000 people, they examined the foods people usually eat and then looked at how many participants died over a six-year period and from what causes, using medical records and official reports. Researchers collected information on their diet through a food questionnaire, which included a question about how frequently participants ate eggs in the past year: <ul> <li>never/infrequently (rarely or never, 1–2 times per month)</li> <li>weekly (1–6 times per week)</li> <li>daily (daily or several times per day).</li> </ul> Overall, people who consumed eggs 1–6 times per week had the lowest risk of death during the study period (29% lower for heart disease deaths and 17% lower for overall deaths) compared to those who rarely or never ate eggs. Eating eggs daily did not increase the risk of death either. <h2>How reputable is the study?</h2> The research was published in a peer-reviewed journal, meaning this work has been examined by other researchers and is considered reputable and defensible. In the analysis, factors such as socioeconomic, demographic, health-related and clinical factors, and overall dietary quality were “adjusted” for, as these factors can play a role in disease and the risk of early death. Researchers received funding from a variety of national funding grants in the United States and Australia, with no links to commercial sources. <h2>What are the limitations of this study?</h2> Due to the type of study, it only explored egg consumption patterns, which participants self-reported. The researchers didn’t collect data about the type of egg (for example, chicken or quail), how it was prepared, or how many eggs are consumed when eaten. This analysis specifically looked for an association or link between egg consumption and death. Additional analyses are needed to understand how egg consumption may affect other aspects of health and wellbeing. Lastly, the population sample of older adults were relatively healthy, limiting how much findings can be applied to older adults with special needs or medical conditions. <h2>What is ASPREE?</h2> <a href="https://academic.oup.com/ije/article/48/4/1048/5280817">ASPREE</a> (ASPirin in Reducing Events in the Elderly) is an ongoing, large, randomised, placebo-controlled clinical trial involving more 19,000 participants in Australia and the US. This means some people in the trial were given an intervention and others weren’t but neither the participants nor the researchers knew who received the “placebo”, or dummy treatment. ASPREE started in 2010 to investigate whether low-dose aspirin (100 micrograms daily) could help prolong older adults’ health and lifespan, specifically by preventing heart disease and stroke. The <a href="https://www.nejm.org/doi/full/10.1056/NEJMoa1803955">first findings</a> were published in 2018. One of the fundamental conclusions of the ASPREE trial was there was no benefit from taking aspirin to prevent cardiovascular disease (heart disease or stroke). ASPREE is still ongoing as a longitudinal study, which means it provides information on other aspects of healthy living and long-term outcomes in older adults – in this case, the link between egg intake and the chance of death. <h2>Why the focus on eggs?</h2> Eggs are a good source of protein, and contain B vitamins, folate, unsaturated fatty acids, fat-soluble vitamins (A, D, E and K), choline, and minerals. The fuss over eggs comes down to their cholesterol content and how it relates to heart disease risk. A large egg yolk contains approximately <a href="https://doi.org/10.1016/S0828-282X(10)70456-6">275 mg of cholesterol</a> — near the recommended daily limit of cholesterol intake. In the past, medical professionals <a href="https://onlinecjc.ca/article/S0828-282X(10)70456-6/abstract">warned</a> that eating cholesterol-rich foods such as eggs could raise blood cholesterol and increase heart disease risk. But newer research shows the body doesn’t absorb dietary cholesterol <a href="https://www.mdpi.com/2072-6643/10/9/1272">well</a>, so dietary cholesterol <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11161868/">doesn’t have a major effect</a> on blood cholesterol levels. Rather, foods such as saturated and trans fats <a href="https://pubmed.ncbi.nlm.nih.gov/26268692/">play a major role</a> in cholesterol levels. Given these changing recommendations over time, and the <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7228817/">nuances of nutrition science</a>, it’s understandable that research on eggs continues. <h2>What does this mean for me?</h2> Whether you prefer boiled, scrambled, poached, baked or fried, eggs provide a satisfying source of protein and other key nutrients. While the science is still out, there’s no reason to limit egg intake unless specifically advised by a recognised health professional such as an accredited practising dietitian. As always, moderation is key.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/249168/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/karly-bartrim-2317677">Karly Bartrim</a>, Lecturer in Nutrition and Dietetics, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/are-eggs-good-or-bad-for-our-health-249168">original article</a>. </div>

Food & Wine

Bakery offering free food if you beat the boss at a simple game

After struggling with dwindling customer numbers during the pandemic, a small bakery in Melbourne has come up with a unique way to drum up more business. The Pie Place in Coburg, north of Melbourne, is offering a free pie to any customer who can defeat the owner, Justin Talbot, in a simple game of Rock, Paper, Scissors. Justin admitted to <a href="https://9now.nine.com.au/today/free-pies-melbourne-baker-unique-offer-for-customers-who-beat-him-at-rock-paper-scissors/483a1355-d491-4b77-a1b0-50b0c72fe503">Today</a> that while the idea is unconventional, he said that when free food is involved, “you can’t go wrong”. "I was at home having a few beers and I thought, how can I drum up more business?" he said. "So I thought, why not have a bit of fun with my customers? We've been here for 40 years this month. I've been here for 10 years and I love being here, I love interacting with my customers, having a yarn with them, having a joke with them - it's pretty much my favourite part of work.” "Rock Paper Scissors is something out of the ordinary, everyone knows how to play, it's fun and if you win, you get a free pie." The initiative has gone down a treat with locals, with many claiming the shop has the “best pies” and are willing to risk their hand for a freebie. As Justin’s game gets more and more popular, he said he is willing to fork out whatever it costs to give out the free pies in order to connect with the community. <iframe title="YouTube video player" src="https://www.youtube.com/embed/1TKgHxU0m8E?si=Rs9-G3TCQhQako8o" width="560" height="315" frameborder="0" allowfullscreen="allowfullscreen"></iframe> Image credits: Today

Food & Wine

Some vegetables are pretty low in fibre. So which veggies are high-fibre heroes?

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a> Many people looking to improve their health try to boost fibre intake by eating more vegetables. But while all veggies offer health benefits, not all are particularly high in fibre. You can eat loads of salads and vegetables and still fall short of your recommended daily fibre intake. So, which vegetables pack the biggest fibre punch? Here’s what you need to know. <h2>What is fibre and how much am I supposed to be getting?</h2> Fibre, or dietary fibre, refers to the parts of plant foods that our bodies cannot digest or absorb. It passes mostly unchanged through our stomach and intestines, then gets removed from the body through our <a href="https://www.sciencedirect.com/science/article/abs/pii/S0268005X09002501">stool</a>. There are two types of fibre which have different functions and health benefits: soluble and insoluble. Soluble fibre dissolves in water and can help lower blood cholesterol levels. Food sources include fruit, vegetables and legumes. Insoluble fibre adds bulk to the stool which helps move food through the <a href="https://www.sciencedirect.com/science/article/abs/pii/S0924224418300499">bowels</a>. Food sources include nuts, seeds and wholegrains. Both types are beneficial. Australia’s healthy eating guidelines <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/dietary-fibre">recommend</a> women consume 25 grams of fibre a day and men consume 30 grams a day. However, <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC5986479/">research</a> shows most people do not eat enough fibre. Most adults get about <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC5986479/">21 grams</a> a day. <h2>4 big reasons to increase fibre</h2> Boosting fibre intake is a manageable and effective way to improve your overall health. Making small changes to eat more fibrous vegetables can lead to: 1. Better digestion Fibre helps maintain regular bowel movements and can alleviate <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/apt.13167?casa_token=HTtHw4dBjtQAAAAA:HI22rAfowUBLRsg7UxeAPumvq32hnKLjxJRZZbu-26S2rxVWhmteYZ01F4_3JFJDjOTTMVRcntrecg">constipation</a>. 2. Better heart health Increasing soluble fibre (by eating foods such as fruit and vegetables) can help lower cholesterol levels, which can <a href="https://www.bmj.com/content/347/bmj.f6879.short">reduce your risk of heart disease</a>. 3. Weight management High-fibre foods are filling, which can help people feel fuller for longer and <a href="https://www.mdpi.com/2072-6643/9/2/149">prevent overeating</a>. 4. Reducing diabetes risk and boosting wellbeing Fibre-rich diets are linked to a reduced risk of chronic conditions such as <a href="https://idp.springer.com/authorize/casa?redirect_uri=https://link.springer.com/article/10.1007/s00394-015-0831-3&casa_token=skn6pDaWHcYAAAAA:w8PDhyb-G1gDAiflBK6-l5fgFEy_1955V7nTDIKTg6GOzmEzpRaJO3ErLzryemjf2C4Yo_ybQSaj2Yc">type 2 diabetes</a> and <a href="https://www.sciencedirect.com/science/article/abs/pii/S0959804901002544">colorectal cancer</a>. Recent <a href="https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)31809-9/fulltext">research</a> published in prestigious medical journal The Lancet provided some eye-opening stats on why fibre matters. The researchers, who combined evidence from clinical trials, found people who ate 25–29 grams of fibre per day had a 15–30% lower risk of life-threatening conditions like heart disease, stroke, high blood pressure, and type 2 diabetes compared to those who consumed fewer than 15 grams of fibre per day. <h2>So which vegetables are highest in fibre?</h2> Vegetables are excellent sources of both soluble and insoluble fibre, along with essential vitamins, minerals, and antioxidants. The following veggies are some of the <a href="https://afcd.foodstandards.gov.au/foodsbynutrientsearch.aspx?nutrientID=AOACDFTOTW">highest</a> in fibre: <ul> <li>green peas</li> <li>avocado</li> <li>artichokes</li> <li>parsnips</li> <li>brussels sprouts</li> <li>kale</li> <li>sweet potatoes</li> <li>beetroot</li> <li>carrots</li> <li>broccoli</li> <li>pumpkin</li> </ul> <h2>Which vegetables are low in fibre?</h2> Comparatively lower fibre veggies include: <ul> <li>asparagus</li> <li>spinach (raw)</li> <li>cauliflower</li> <li>mushrooms</li> <li>capsicum</li> <li>tomato</li> <li>lettuce</li> <li>cucumber</li> </ul> These vegetables have lots of health benefits. But if meeting a fibre goal is your aim then don’t forget to complement these veggies with other higher-fibre ones, too. <h2>Does it matter how I prepare or cook the vegetables?</h2> Yes. The way we <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC3614039/#:%7E:text=Influence%20of%20different%20processing%20treatments,gravimetric%20and%20enzymic%E2%80%94chemical%20methods.">prepare vegetables</a> can impact their fibre content, as cooking can cause structural changes in the dietary fibre components. Some <a href="https://www.sciencedirect.com/science/article/abs/pii/S0308814602002595">research</a> has shown pressure cooking reduces fibre levels more greatly than roasting or microwave cooking. For optimal health, it’s important to include a mix of both cooked and raw vegetables in your diet. It’s worth noting that juicing removes most of the fibre from vegetables, leaving mostly sugars and water. For improved fibre intake, it’s better to eat whole vegetables rather than relying on juices. <h2>What about other, non-vegetable sources of fibre?</h2> To meet your fibre recommendations each day, you can chose from a variety of fibre-rich foods (not only vegetables) including: <ul> <li>legumes and pulses (such as kidney beans and chickpeas)</li> <li>wholegrain flour and bread</li> <li>fruits</li> <li>wholegrains (such oats, brown rice, quinoa, barley)</li> <li>nuts and seeds (such as flaxseeds and chia seeds)</li> </ul> A fibre-rich day that meets a recommended 30 grams would include: <ul> <li>breakfast: 1⁄2 cup of rolled oats with milk and 1⁄2 cup of berries = about 6 grams of fibre</li> <li>snack: one banana = about 2 grams</li> <li>lunch: two cups of salad vegetables, 1⁄2 cup of four-bean mix, and canned tuna = about 9 grams</li> <li>snack: 30 grams of almonds = about 3 grams</li> <li>dinner: 1.5 cups of stir-fried vegetables with tofu or chicken, one cup of cooked brown rice = about 10 grams</li> <li>supper: 1⁄2 a punnet of strawberries with some yoghurt = about 3 grams.</li> </ul> <h2>Bringing it all together</h2> Vegetables are a key part of a healthy, balanced diet, packed with fibre that supports digestion, blood glucose control, weight management, and reduces risk of chronic disease. However, the nutritional value of them can vary depending on the type and the cooking method used. By understanding the fibre content in different veggies and how preparation methods affect it, we can make informed dietary choices to improve our overall health.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/246238/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, Accredited Practising Dietitian and Lecturer, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/some-vegetables-are-pretty-low-in-fibre-so-which-veggies-are-high-fibre-heroes-246238">original article</a>. </div>

Food & Wine

What’s the difference between Hass and Shepard avocados? It’s not just the colour

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/yasmine-probst-235268">Yasmine Probst</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> and <a href="https://theconversation.com/profiles/karen-zoszak-1474727">Karen Zoszak</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> Whether with crumbled feta or poached eggs, you’d be challenged to find a cafe in Australia or farther afield that doesn’t have avocado somewhere on the menu. This fruit (yep, it’s a fruit from a tree, not a vegetable) is widely associated with brunch culture and other trendy eating habits. The Australian avocado industry developed in the 1960s, 30 years after the start of the first large-scale <a href="https://australianfoodtimeline.com.au/wp-content/uploads/2019/04/Avocado-history.pdf">production in California</a>. Orchards producing avocados now span most parts of Australia. Avocados are considered a <a href="https://theconversation.com/what-actually-makes-avocados-bad-for-the-environment-230571">monoculture crop</a>: they’re grown on the same land each year, making them more susceptible to pests and creating a need for increased fertiliser use. The carbon footprint of avos is almost twice as high as that of apples, but much lower than many animal food sources. There are now over 50 different avocado types globally, but only a few are grown commercially. <h2>Not all avos are the same</h2> You may not notice a difference when you get your avocado toast at a cafe. But at the shops or the market, a striking difference occurs each year in Australia. In autumn, the familiar dark purple Hass avocado disappears and is replaced with the lighter green Shepard variety. In Australia, this typically happens between February and May. If you don’t know the difference between the two, you may expect Shepard avos to perform the same way as Hass – and be left disappointed. There are some important differences. <h2>Hass avocados</h2> Hass avocados are known for their dark, pebbly-looking skin that appears almost black when ripe. They have an ovoid shape with a slight pear-like appearance. The thick skin can be a challenge to peel, often requiring a sharp knife or avocado slicer. Hass avocado flavour is rich, creamy and buttery, with nutty undertones. Their texture is ideal for mashing, blending and spreading, creating a creamy texture in dips, guacamole and smoothies. Hass avocados ripen – and darken in colour – slowly over several days. They remain firm to the touch when ripe, and will feel squishy when overripe. A slight give when pressed confirms Hass avos are ready to eat. Available in Australia from May to January, Hass are the dominant variety of commercially grown avocado worldwide. They were <a href="https://modernfarmer.com/2019/08/scientists-crack-the-genetic-code-of-the-hass-avacado/">cultivated by horticulturalist Rudolph Hass</a> in California in the 1920s. <h2>Shepard avocados</h2> Shepard avocados have smooth, green skin that remains green even when they are fully ripe. They are round to slightly oblong in shape and have a slightly milder and sweeter taste, with less pronounced nutty undertones. Shepard avocados ripen more quickly than Hass, but you won’t be able to tell that by the colour. Instead, check for softness – Shepard avocados are very soft when ripe. What might feel overripe when handling a Hass will likely be ideal ripeness if it’s a Shepard. The thin, smooth skin makes them easy to peel by hand or with a gentle squeeze. Their buttery soft texture is firm and creamy, and they hold their shape well when cut, making them ideal for slicing, dicing and spreading despite being structurally firm. Interestingly, Shepard avocados brown much more slowly than Hass, making them perfect for garnishes. Their milder flavour also makes Shepard avos well suited to sweet dishes, such as chocolate mousse. Shepard avos account for approximately 10–15% of Australian avocados and are in season from February to April each year while there is a gap in the Hass season. <a href="https://www.abc.net.au/news/rural/2023-04-13/hass-avocados-more-popular-variety-shepard/102154678">Australia is the only country in the world</a> that grows Shepard avocados commercially. (They are grown in Queensland.) <h2>Avocados and our health</h2> As avocados contain <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000162">roughly 13 grams of fat per 100g</a>, people <a href="https://theconversation.com/four-simple-food-choices-that-help-you-lose-weight-and-stay-healthy-112054">wishing to lose weight</a> were previously advised to avoid or limit eating them. We now know that a majority of this fat is oleic acid, a monounsaturated (healthy) fat that helps to reduce cholesterol and improve <a href="https://nutritionj.biomedcentral.com/articles/10.1186/s12937-024-00915-7/tables/1">heart health</a>. Additionally, only 1% of an avocado is made up of carbohydrates, making the fruit popular with people following a ketogenic (keto) diet of low carbs and high fat. People who consume avos also tend to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9361124/">follow a better pattern of eating</a> in general. They eat more whole grains, fruit and vegetables and fewer discretionary or takeaway foods. As an energy-dense food, consuming a whole avocado is about the same as eating 2.5 whole apples. Per 100 grams, avocado actually gives you less energy than an equivalent amount of cooked white rice. As avocado dishes are visually appealing and often featured in food photography, they have become a symbol of modern eating habits. Correction: this article has been amended to clarify that most parts of Australia now have avocado orchards, and that avocados have roughly 13g of fat per 100g, not 53%.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/233243/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/yasmine-probst-235268">Yasmine Probst</a>, Professor, School of Medical, Indigenous and Health Sciences, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> and <a href="https://theconversation.com/profiles/karen-zoszak-1474727">Karen Zoszak</a>, Accredited Practising Dietitian, PhD Candidate, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/whats-the-difference-between-hass-and-shepard-avocados-its-not-just-the-colour-233243">original article</a>. </div>

Food & Wine

Jamie Oliver opens up on former feud with Gordon Ramsay

Jamie Oliver has opened up about his former feud with Gordon Ramsay on The Louis Theroux Podcast. The 49-year-old told Theroux that after years of exchanges with the Hell's Kitchen star, their wives Jools Oliver and Tana Ramsay were the ones who stepped in an encouraged them to patch things up. "I was a target [for] probably 10 years, I think, it was regular," Oliver said of Ramsay. "I generally used to bite [back] once a year, and then that used to set him off for another year ... I think it kind of generated the noise, it was serving its purpose for him - I mean, I'd have to ask Gordon what it was all about. "Cause we never fell out, we got on for the first couple of years, and then - as he did more TV - it just went on and on and on, and it was quite, it was painful but in the end it was Jools and his wife Tana that sorted it out." Oliver revealed that despite their former feud, his kids are friends with Ramsay's children. "It was like, 'come on dads, grow up' so I think that both of us got a telling off, and then we went to have a drink and put it all to rest and let bygones be bygones," he said. When Oliver's Italian chain went under, Ramsay was "very supportive" and "very kind", even sending him messages of encouragement. Oliver also opened up on his feud with Marco Pierre White, and said he was "destroyed" to hear his "hero" slam him in the press and didn't know what sparked it as they never worked together. "He doesn't like me at all, still doesn't," he said, but added "that's fine, I don't need anything from him". "I still think he was like a game changer, he was still my hero for that period of my life but that's life, and it's not just Marco, it's lots of people," Oliver said. Image: Alan Davidson/ Shutterstock Editorial

Food & Wine

Readers response: Which discontinued fast food item do you want to come back?

We asked our reader what discontinued food item they would love to see make a comeback. Here's what they said. Lillian Mary Brand - KFC had this wicked bean salad back in the 80's!!! Loved it!! Ellen Kuchel - Lattice Biscuits and Polly Waffles. Phill Johnston - All you can eat at Pizza Hut. Bruce Hopkins - Henny Penny Chicken. Sharyn Wood - KFC in the late 60s early 70s had the most amazing gravy I have ever tasted. A pot of the gravy with their bread rolls was a very cheap meal! Herman Zirkzee - Real milkshakes in metal containers with ice cream and malt. Maureen Whale - Georgie Pie. Robyn Joy Davis - Potato skins from Sizzlers. Christine Murphy - Scrambled eggs and big breakfast from Macca's. Julia Haffenden - Hungry Jack's hotdog and Yumbos. Image credits: Shutterstock

Food & Wine

Weet-Bix weighs in on married couple's "un-Australian" debate

A husband and wife have gone viral on social media for their differing views on stacking Weet-Bix, with the breakfast cereal company chiming in to settle their debate. The argument erupted on Reddit after a man asked users to "Help me settle an argument between my wife and me" over how they prepared their Weet-Bix in the morning. “How do you eat yours? I put my Weet-Bix vertically, which optimises each biscuit’s access to milk, ensuring a more balanced texture across the dish. She likes hers flat. Thoughts?” The man attached a photo of both ways side-by-side. In the first bowl, four Weet-Bix biscuits are placed vertically, while in the second, they’re stacked flat. Within hours, thousands of comments poured in on the divisive post and the consensus was clear: eating them vertically is “un-Australian”. “I’ve never heard of that,” one user wrote. “I denounce it as heresy and witchcraft.” “I didn’t know there was any other way to eat them other than flat,” chimed in another. “Who are these people eating their Weet-Bix vertically and walking around acting like normal citizens?” joked someone else. However, a few brave souls defended the vertical method, saying they could see the benefits, such as keeping the biscuits “crisper” for longer and allowing more to fit in the bowl. To settle the debate, Sarah Smyth, Weet-Bix Brand Manager at Sanitarium chimed in, telling <a href="https://www.news.com.au/lifestyle/food/eat/weetbix-responds-to-wild-breakfast-debate/news-story/f6f6585dbb48070ea79e97ca586559ce" target="_blank" rel="noopener">news.com.au</a> that the Aussie breakfast staple is to be enjoyed however you want. “We’ve been doing our Weet-Bix daily for nearly 100 years, and there’s no right or wrong way,” she told the news outlet. “Vertical, flat, whole, crumbled, soaked or plain, we just love how the humble Weet-Bix is the perfect base to inspire a master breakfast chef in any generation." “From savoury to the strangest of sweet toppings, to smoothies, slices, veggie balls, and even crumbled on a salad for extra crunch, we’ve heard it all over the years!” Image credits: Reddit

Food & Wine

Going for a bushwalk? 3 handy foods to have in your backpack (including muesli bars)

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/margaret-murray-1173544">Margaret Murray</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> This time of year, many of us love to get out and spend time in nature. This may include hiking through Australia’s many beautiful <a href="https://www.nationalparks.nsw.gov.au/conservation-and-heritage/national-parks/australias-national-parks">national parks</a>. Walking in nature is a wonderful activity, supporting both <a href="https://doi.org/10.1108/S2044-994120170000009004">physical</a> and <a href="https://link.springer.com/article/10.1007/s12144-023-05112-z">mental health</a>. But there can be risks and it’s important to be prepared. You may have read the news about hiker, Hadi Nazari, who was <a href="https://www.theguardian.com/australia-news/2025/jan/08/how-missing-hiker-survived-in-kosciuszko-national-park">recently found</a> alive after spending 13 days lost in Kosciuszko National Park. He reportedly survived for almost two weeks in the Snowy Mountains region of New South Wales by drinking fresh water from creeks, and eating foraged berries and two muesli bars. So next time you’re heading out for a day of hiking, what foods should you pack? Here are my three top foods to carry on a bushwalk that are dense in nutrients and energy, lightweight and available from the local grocery store. <h2>1. Muesli bars</h2> Nazari <a href="https://www.theguardian.com/australia-news/2025/jan/09/hiker-who-left-museli-bars-in-kosciuszko-hut-hadi-nazari">reportedly ate</a> two muesli bars he found in a mountain hut. Whoever left the muesli bars there made a great choice. Muesli bars come individually wrapped, which helps them last longer and makes them easy to transport. They are also a good source of energy. Muesli bars typically contain about <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">1,500</a>-<a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000344">1,900</a> kilojoules per 100 grams. The average energy content for a 35g bar is <a href="https://doi.org/10.3390/foods8090370">about 614kJ</a>. This may be <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/dietary-energy">a fraction</a> of what you’d usually need in a day. However, the energy from muesli bars is released at a <a href="https://glycemicindex.com/gi-search/?food_name=muesli+bar&product_category=&country=&gi=&gi_filter=&serving_size_(g)=&serving_size_(g)_filter=&carbs_per_serve_(g)=&carbs_per_serve_(g)_filter=&gl=&gl_filter=">slow to moderate pace</a>, which will help keep you going for longer. Muesli bars are also <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">packed with nutrients</a>. They contain all three macronutrients (carbohydrate, protein and fat) that our body needs to function. They’re a good source of carbohydrates, in particular, which are a key energy source. An average Australian muesli bar contains <a href="https://doi.org/10.3390/foods8090370">14g of whole grains</a>, which provide carbohydrates and dietary fibre for long-lasting energy. Muesli bars that contain nuts <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000344">are typically</a> higher in fat (19.9g per 100g) and protein (9.4g per 100g) than <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">those without</a>. Fat and protein are helpful for <a href="https://pubmed.ncbi.nlm.nih.gov/16988118/">slowing down</a> the release of energy from foods and the protein will help keep you <a href="https://doi.org/10.1016/j.foodhyd.2016.08.003">feeling full for longer</a>. There are many different types of muesli bars to choose from. I recommend looking for those with whole grains, higher dietary fibre and higher protein content. <h2>2. Nuts</h2> Nuts are nature’s savoury snack and are also a great source of energy. Cashews, pistachios and peanuts contain about <a href="https://www.researchgate.net/publication/6671761_Nuts_Source_of_energy_and_macronutrients#fullTextFileContent">2,300-2,400kJ per 100g</a> while Brazil nuts, pecans and macadamias contain about <a href="https://www.researchgate.net/publication/6671761_Nuts_Source_of_energy_and_macronutrients#fullTextFileContent">2,700-3,000kJ per 100g</a>. So a 30g serving of nuts will provide about 700-900kJ depending on the type of nut. Just like muesli bars, the energy from nuts <a href="https://glycemicindex.com/gi-search/?food_name=nut+&product_category=nuts&country=&gi=&gi_filter=&serving_size_(g)=&serving_size_(g)_filter=&carbs_per_serve_(g)=&carbs_per_serve_(g)_filter=&gl=&gl_filter=">is released slowly</a>. So even a relatively small quantity will keep you powering on. Nuts are also <a href="https://www.mdpi.com/2304-8158/12/5/942">full of nutrients</a>, such as protein, fat and fibre, which will help to <a href="https://doi.org/10.1080/10408398.2018.1514486">stave off hunger</a> and keep you moving for longer. When choosing which nuts to pack, almost any type of nut is going to be great. Peanuts are often the best value for money, or go for something like walnuts that are <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F006116">high in omega-3 fatty acids</a>, or a nut mix. Whichever nut you choose, go for the unsalted natural or roasted varieties. Salted nuts will make you thirsty. Nut bars are also a great option and have the added benefit of coming in pre-packed serves (although nuts can also be easily packed into re-usable containers). If you’re allergic to nuts, roasted chickpeas are another option. Just try to avoid those with added salt. <h2>3. Dried fruit</h2> If nuts are nature’s savoury snack, fruit is nature’s candy. Fresh fruits (such as grapes, frozen in advance) are wonderfully refreshing and perfect as an everyday snack, although can add a bit of weight to your hiking pack. So if you’re looking to reduce the weight you’re carrying, go for dried fruit. It’s lighter and will withstand various conditions better than fresh fruit, so is less likely to spoil or bruise on the journey. There are lots of varieties of dried fruits, such as sultanas, dried mango, dried apricots and dried apple slices. These are good sources of <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F008983">sugar for energy</a>, <a href="https://doi.org/10.3390/nu10121833">fibre</a> for fullness and healthy digestion, and contain <a href="http://dx.doi.org/10.12944/CRNFSJ.10.1.06">lots of vitamins and minerals</a>. So choose one (or a combination) that works for you. <h2>Don’t forget water</h2> Next time you head out hiking for the day, you’re all set with these easily available, lightweight, energy- and nutrient-dense snacks. This is not the time to be overly concerned about limiting your sugar or fat intake. Hiking, particularly in rough terrain, places demands on your body and energy needs. For instance, an adult hiking in rough terrain can burn upwards <a href="https://scholar.ufs.ac.za/server/api/core/bitstreams/eb9b5b76-bdfc-456f-b833-c3e285948e4a/content">of about</a> 2,000kJ per hour. And of course, don’t forget to take plenty of water. Having access to even limited food, and plenty of fresh water, will not only make your hike more pleasurable, it can save your life.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/246968/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/margaret-murray-1173544">Margaret Murray</a>, Senior Lecturer, Nutrition, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/going-for-a-bushwalk-3-handy-foods-to-have-in-your-backpack-including-muesli-bars-246968">original article</a>. </div>

Food & Wine

Why one pizza shop is charging almost $200 for a divisive topping

A trendy pizzeria is charging customers almost $200 AUD for one divisive pizza topping as they reignite the debate of putting pineapple on pizza. Lupa Pizza in Norwich in the UK have reluctantly added Hawaiian pizza to their menu, but the ham and pineapple combo comes with a catch. Diners will be charged £100 ($198 AUD) for it, with the restaurant taking to social media to share the news of the hefty price. "🍍🍕 Pineapple on pizza — love it or hate it?" they wrote. "We're not so keen, but if you are, it's now on our Deliveroo menu for £100 ($198). 🤷‍♂️” "Order the champagne too! Go on, you monster!" they added. The restaurant's owner and chef have defended the cost for a simple reason: their shared dislike of pineapple on pizza. "I absolutely loathe pineapple on a pizza," Francis Woolf, the co-owner of Lupa Pizza, told the Norwich Evening News. Head chef Quin Jianoran agreed, adding, "I love a piña colada, but pineapple on pizza? Never. I'd rather put a bloody strawberry on one than that tropical menace.” Their views, however, are not shared with the majority of the British public. In the most recent YouGov survey on the subject, 53 percent of Britons admitted they enjoyed the taste of pineapple on pizza, while 41 percent of people do not. Lupa agreed to feature the Hawaiian special on its main menu if the people of Norwich voted in favour of the combination in an online poll, which closes on January 24th. “If pineapple wins the vote, I’ll make it,” said Mr Jianoran. “But I won’t be happy about it. And I might charge £200 next time.” Image credits: Instagram

Food & Wine

"Just leave Christmas": Barnaby Joyce fires up over gender-neutral cookies

Some stories are big: wars, elections, pandemics. Others are tiny – crispy, vaguely human-shaped and destined for dunking in tea. The humble Gingerbread Man – or rather, its gender-neutral successor, the Gingerbread Person – has sent shockwaves through Parliament House and left a trail of crumbs all the way to the nearest bakery. The biscuit's modern makeover has Barnaby Joyce and Nationals Senator Matt Canavan crying "Save Christmas!" faster than you can say, "Not my gumdrop buttons!" While many of us would struggle to find outrage over baked goods – especially baked goods with no opinion on pronouns – Joyce sees a far darker picture. For him, this is political correctness gone so far off the rails it could inspire an army of ginger-fuelled Trump supporters. “It’s just like, all this stuff has been forced on me, just leave it,” he declared, presumably staring down a gender-neutral cookie in his local parliamentary cafeteria. “Just leave Christmas. If you don’t want to buy Gingerbread men, you don’t have to.” Then, proving politicians aren’t immune to comedic flair, he added: “Can I have one for me and one for it on table 3?” Meanwhile, Senator Canavan was equally distraught at the development, lamenting the apparent death of whimsy. “Please tell me they haven’t done this to the muffin man as well?” he begged, as if imagining a bleak future where fairytale characters are stripped of gender and fun. If you thought Parliament was alone in this existential ginger-crisis, think again. Supermarket giant Woolworths has already abandoned the “man” for a more inclusive “Gingerbread People”, and even Women’s Weekly, that wholesome bastion of baking, has shared a recipe for the modern, genderless cookie. It was Woolworths' decision that drew particular ire from a radio caller named Harry, who tattled to Melbourne’s 3AW like a child narking on a sibling. “Woolies has decided to start selling – under their own brand – non-binary Gingerbread people,” he reported solemnly. This news rocked radio host Tom Elliott, who lamented that none of the gingerbread figures “resemble women”. (For clarity’s sake, it’s worth noting that Gingerbread Men have never been renowned for their realistic depiction of human anatomy.) Online, the social media masses weighed in with their usual measured, level-headed takes. One user proclaimed they were “too busy caring about my electricity bill doubling” to give a crumb about cookies. Another’s sarcastic sympathy dripped from the screen: “If you can’t handle a biscuit with ‘man’ in the name, simply grab a box of tissues and retreat to your safe space.” And in the darkest corner of the internet, one person’s exasperation boiled over: “Jesus Christ. It’s a biscuit vaguely shaped like a human. Do we need to make a biscuit gender neutral so we don’t offend people?” Let’s face it: the Gingerbread Man is not, and has never been, the hill anyone expected society to die on. It doesn’t vote, drive or go to Centrelink. It’s a biscuit. Yet, here we are, watching as Barnaby Joyce and Matt Canavan rise like knights to defend a sugary snack from the insidious forces of progress. Does the average person truly care if their Gingerbread Man identifies as a Gingerbread Person? Is anyone truly shaking with rage while browsing the supermarket biscuit aisle? Or are most of us too busy, well, eating them? In the end, we must ask ourselves the hard questions: Will the Muffin Man survive the purge? Is Santa’s reindeer team next? And most importantly: if they’re still delicious, does it even matter? For now, the only certainty is that political correctness has officially reached the snack table. Somewhere, a batch of gender-neutral gingerbread people is cooling, blissfully unaware that their mere existence has triggered a full-scale political bake-off. And so, in the spirit of the festive season – let’s agree to eat the biscuit and leave the outrage for another day. Images: Supplied

Food & Wine

How to turn your gift-giving crisis into a Christmas miracle

Christmas is coming, and with it, the annual What do I get everyone?! panic. Every year it’s the same: endless debates about whether Dad really needs another tie, your sister’s mysterious aversion to gift cards, and the horrifying memory of that one time you gave your neighbour a single fruitcake. Let’s be honest – nobody wants a single fruitcake. This year, skip the stress and let <a href="http://www.hamperworld.com.au/" target="_blank" rel="noopener">Hamper World</a> turn your gift-giving crisis into a Christmas miracle. Hamper World has been the secret Santa we all need for over 25 years, crafting stunning gift hampers packed with the best Australian-made goodies. We’re talking premium wines, gourmet snacks, fancy chocolates and artisanal treats that taste like they were made by elves with Michelin stars. It’s the kind of stuff that makes people’s eyes light up before they’ve even finished unwrapping it. <img src="https://oversixtydev.blob.core.windows.net/media/2024/12/IMG_0313_1280.jpg" alt="" width="1280" height="831" /> The beauty of these hampers is that they don’t just scream thoughtful gift. They also whisper, I didn’t just pick this up on the way here. Whether you’re shopping for family, friends, co-workers or that one random person who showed up for Christmas lunch (we all have one), there’s a hamper that’ll fit the bill – and make you look like a gifting genius in the process. Now, here’s the kicker: these hampers aren’t just packed with amazing stuff; they’re also doing some serious good. Every item is sourced from Australian producers, so your Christmas cheer is supporting local farmers, chocolatiers and small businesses. It’s basically like giving two gifts in one: one to your loved one, and one to Australia’s economy. Take that, Santa. <img src="https://oversixtydev.blob.core.windows.net/media/2024/12/21737A_1280_3.jpg" alt="" width="1280" height="720" /> And don’t get us started on delivery. You know that classic Christmas movie moment where the hero races through the snow (or, in our case, the scorching summer heat), trying to deliver the perfect gift? You don’t need that drama. Hamper World ships all over Australia, making sure your gift arrives looking as festive and fabulous as it did when it left. Whether it’s bound for a city penthouse or a bush retreat, your hamper will get there on time and looking sharp. But the real magic is in the presentation. Hamper World wraps these beauties up like they belong on the cover of a gourmet magazine. No need for awkward DIY attempts at gift wrapping that end with you covered in tape and regret. Just order, sit back and bask in the glory of being the best gift-giver in the history of your family. <img src="https://oversixtydev.blob.core.windows.net/media/2024/12/IMG_0321_1280.jpg" alt="" width="1280" height="831" /> Christmas hampers are also a great solution for those tricky situations. Got a boss who already has everything? Boom, corporate hamper. Want to thank your neighbours for putting up with your late-night karaoke sessions? Sweet treats hamper, done. And don’t forget to treat yourself – after all, nothing says Merry Christmas to me like a hamper full of wine and cheese. So, this Christmas, skip the socks, the scented candles and the questionable DIY projects. Head over to <a href="http://www.hamperworld.com.au" target="_blank" rel="noopener">www.hamperworld.com.au</a> or call 1800 566 433 and let Hamper World handle the heavy lifting. Because the only thing better than giving the perfect gift is doing it without breaking a sweat – and maybe even snagging a 10% gift card if you order early. Now that’s the holiday spirit. Images: Supplied This is a sponsored article produced in partnership with Hamper World

Food & Wine

Australia's number one biscuit revealed

Australia's favourite biscuit has been revealed. Arnott's sold more than 300 million packets of biscuits this year, and they have been tracking what has been sold the most. Now they have revealed the 10 most popular biscuits in their range - and it is not surprising that Tim Tam Original was the most popular biscuit in 2024. Despite previous complaint's of the price increase this year, the biscuit is still well-loved by Australians. The popular snack was followed by Barbecue Shapes, Chicken Crimpy Shapes, Pizza Shapes, and Jatz. In the last year, more than 13.4 million packets of Barbecue Shapes and more than 5.5 million gluten free biscuits were bought. While the original Tim Tam's took the number one spot, the double coat Tim Tam also went up in popularity taking the sixth spot, up from the eighth spot in 2023. Salada Original took the seventh spot, followed by Mint Slice, Scotch Finger, and Monte Carlo. “There’s nothing like a fresh bikkie debate to start the week and everyone hoping their favourites will make the top 10," Ranita Cowled, Business Director for Treating at Arnott’s told news.com.au. “Whether it be our iconic bikkies like Monte Carlo and Scotch Finger, or crowd favourites Jatz and Barbecue Shapes, it’s clear Aussies love a mix of classic, sweet, and savoury in 2024. “It’s fitting to see that as we close out the 60th birthday year for Tim Tam that the Original flavour has taken out the coveted #1 spot!” Images: Alex Cimbal / Shutterstock.com

Food & Wine

How to make gravy (using chemistry)

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> “Gravy Day” is a relatively new date in the Australian calendar. Paul Kelly’s song <a href="https://theconversation.com/humbug-tinsel-and-gravy-in-search-of-the-perfect-christmas-pop-song-88924">How to Make Gravy</a> tells the story of a prisoner (Joe) writing to his brother on December 21. Joe laments missing the family Christmas celebrations and asks who will make gravy for the roast lunch in his absence. While a roast may not be everyone’s idea of the perfect <a href="https://theconversation.com/a-festive-feast-of-fish-and-fruit-the-creation-of-the-australian-christmas-dinner-151201">Christmas feast</a>, “Gravy Day” does give the opportunity to discuss the chemistry involved in making gravy – a thickened sauce made from drippings collected from roasted meats. <h2>Give my love to Angus (beef?)</h2> Roasting meat sets off a cascade of chemical reactions, producing myriad new flavour chemicals. More than <a href="https://link.springer.com/chapter/10.1007/978-1-4615-2143-3_10#:%7E:text=This%20has%20resulted%20in%20the,and%20lean%20components%20of%20meat.">1,000</a> flavour compounds have been identified in roasted meats. Each chemical gives its unique characteristics to the taste and smell of the finished roast. The chemical <a href="https://www.sciencedirect.com/science/article/pii/S0308814698000764">12-methyltridecanal</a> helps give roast beef its “beefy” flavour, while the sulfur-containing compound <a href="https://www.sciencedirect.com/science/article/pii/S0963996922004422">2-methyl-3-furanthiol</a> is more often found in roast chicken. There are three main types of chemical reactions taking place when roasting meats that produce flavour chemicals. The <a href="https://theconversation.com/kitchen-science-from-sizzling-brisket-to-fresh-baked-bread-the-chemical-reaction-that-makes-our-favourite-foods-taste-so-good-58577">Maillard reaction</a> is responsible for both colour and flavour. This broad reaction type takes place between amino acids from the protein and sugars and simple carbohydrates found in the meat. The Maillard reaction is also the chemistry responsible for many favourite flavours, including roasted coffee, chocolate, steak, toast and more. <h2>A hundred degrees, even more maybe</h2> The other main type of reaction occurring in a hot oven is the breakdown of fats by “<a href="https://doi.org/10.1016/j.foodres.2022.111385">lipid degradation</a>”. This can form hundreds of different chemical compounds. Many of these chemicals are described as “fatty”, “tallowy”, or smell like fried foods. The unique fat profiles found in different animals translate to the profile of flavour chemicals that form from lipid degradation when roasted. Further flavour compounds can arise through the third type of reactions combining products of Maillard reactions and lipid degradation. One specific flavour compound identified as having a “gravy aroma” is known as <a href="https://pubs.acs.org/doi/10.1021/jf9023189">3-mercapto-2-methylpentan-1-ol</a>. This compound comes from roasted vegetables, so including some veggies in your roasting pan will give you more depth of gravy flavour. Also, “cutting onions” is a useful excuse if listening to How to Make Gravy gets you feeling emotional. <h2>The treasure and the trash</h2> Roasting meats causes the fats to “render” and separate from the meat as a liquid. The fat pools in the tray with flavour-rich meat juices. While the fat and the water both carry flavour compounds, too much fat can give the finished gravy an unpleasant mouth feel, or can separate into layers when served. It’s worth pouring off the pan juices into a jug to allow the fat to separate from the liquid so you can control how much fat you’re adding. Be sure to dispose of the excess fat responsibly – <a href="https://theconversation.com/why-shouldnt-i-pour-oil-or-paint-down-the-sink-and-what-should-i-do-instead-206604">don’t pour it down the drain</a>. <h2>Just add flour…</h2> Flour (or, more specifically, starch) is the secret ingredient of a good gravy. Starches are <a href="https://www.sciencedirect.com/science/article/pii/S0168945222000474">large complex chemicals</a> that are made up of lots of sugars joined together. Starch granules are tightly packed and swell greatly when they absorb water. The swollen starch molecules forms a gel-like network that traps water and oil to give a thickened gravy. Wheat flour is most often used as the starch source. Corn and arrowroot starch can also be used. They have a higher percentage of starch than flour and a more neutral flavour. Wheat starch typically requires a larger quantity to be added and longer cooking to form a paste. Whichever starch you use, don’t add it too quickly or without mixing as you’ll form lumps. <h2>…salt, red wine, and a dollop of tomato sauce</h2> Salt is a common ingredient when preparing roast meats, both on the surface of the meat to draw out moisture and as a flavouring agent. The pan juices are typically concentrated as part of the gravy making process. Make sure you taste the gravy before seasoning, as salt will be concentrated by heating. Additional flavour components can be introduced by adding red wine, sherry, stock, or tomato sauce. These ingredients will broaden the flavour profile through sweetness (sugar), acidity (vinegar, citric and malic acids), and umami in the case of tomato sauce (natural glutamates, such as those found in MSG). Some folk even add Vegemite to their gravy for an extra umami boost. <h2>I bet it will taste the same</h2> If you happen to have screwed up your gravy this time, or are after convenience, then you can turn to an instant gravy powder. The main ingredient is typically maltodextrin or another corn-derived (and possibly chemically modified) starch. Shelf-stable powdered fats, salt, colours, and a range of <a href="https://theconversation.com/busting-the-myth-that-all-food-additives-are-bad-a-quick-guide-for-label-readers-82883">flavour additives</a> will be present in varying amounts depending on the style and price point of the product. The advantages of the instant version are speed and uniformity due to the carefully controlled commercial production. So unlike Joe’s concerns for his family’s gravy, an instant gravy will be more likely to taste the same, regardless of who ends up making it.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/219589/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/how-to-make-gravy-using-chemistry-219589">original article</a>. </div>

Food & Wine

A brief history of Christmas Pudding – and why it can actually be quite good for you

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/hazel-flight-536221">Hazel Flight</a>, <a href="https://theconversation.com/institutions/edge-hill-university-1356">Edge Hill University</a> Even in these hard and strange times, Christmas will be celebrated and traditions upheld. And for many British households, Christmas dinner would not be complete without a Christmas pudding – traditionally served with brandy sauce, brandy butter or custard. The Christmas pudding originated in the <a href="http://medievalcookery.com/recipes/frumenty.html">14th-century</a> as a sort of porridge, originally known as “<a href="http://cookit.e2bn.org/historycookbook/1116-frumenty.html">frumenty</a>”, which bears little resemblance to the dessert we know today. It was <a href="https://historydollop.com/2020/03/15/frumenty-a-medieval-wheat-porridge/">originally made</a> with hulled wheat, boiled in milk, seasoned with cinnamon and coloured with saffron. It was associated with meatless days, lent and advent and was often served as a plain dish. But there are a <a href="https://www.epersianfood.com/frumenty/">variety of recipes</a> which included <a href="https://www.mumwhatelse.com/christmas-pudding-traditional-recipe/s">additions</a> such as beef, mutton, raisins, currants, prunes, wines and spices. In some instances, this was the staple food for Christmas eve, although in Yorkshire it was eaten first thing <a href="https://www.gutenberg.org/files/19098/19098-h/19098-h.htm">on Christmas morning</a>. In the 17th-century changes to the recipe were made. It was thickened with eggs, breadcrumbs, dried fruit and beer or spirits were added – and came to resemble something a bit more like a sweet pudding. However, it was the Victorians who fine tuned the recipe into the <a href="http://www.bbc.co.uk/shropshire/content/articles/2005/12/07/christmas_pudding_recipe_feature.shtml#:%7E:text=Brandy%20Sauce&text=This%20stew%20was%20served%20as,to%20give%20the%20pudding%20richness">Christmas pudding</a> many of us enjoy today. A Christmas pudding should have 13 ingredients – that represent Jesus and the 12 disciples. Traditionally, these ingredients include: raisins, currants, suet, brown sugar, breadcrumbs, citron, lemon peel, orange peel, flour, mixed spices, eggs, milk and brandy. Brandy is also <a href="https://www.pudforallseasons.com.au/blog/christmas-pudding-history-and-traditions">traditionally</a> poured over the pudding and set alight. The flaming brandy is said to represent the passion of Christ. Christmas puddings were traditionally boiled in a “pudding cloth”, although today are usually steamed in a bowl. Presented on the table with a sprig of holly, they are then doused in brandy and set alight. The last Sunday before Advent became known as “<a href="https://www.goodhousekeeping.com/uk/christmas/christmas-countdown/a550045/ultimate-stir-up-sunday-when/">stir up Sunday</a>”. This was when the ingredients of the pudding would be assembled and stirred up in a bowl with a wooden spoon (representing the manger) from east to west – symbolising the journey taken by the three wise men. Traditionally, every family member stirs the pudding three times and makes a secret wish. Trinkets were always included in the traditional pudding. As a child I still remember the excitement of waiting to see who was going to <a href="https://metro.co.uk/2016/12/16/why-do-people-put-money-in-christmas-puddings-6327772/">find the sixpence</a>. Whoever found the coin was believed to have good fortune over the coming year. <h2>A healthy pud?</h2> Although the Christmas holidays can sometimes feel a little unhealthy – with a lot of sitting around and excessive food consumption – the ingredients that makeup a Christmas pudding are actually <a href="https://www.express.co.uk/life-style/health/365596/Why-Christmas-pudding-is-good-for-you">pretty nutritious</a>. Traditional Christmas puddings consists of fibre rich ingredients, such as fruits, nuts and currants. Dried fruits are rich in fibre, enzymes, polyphenols (substances with a <a href="https://www.ijmrhs.com/medical-research/dry-fruits-and-diabetes-mellitus.pdf">high antioxidant activity</a>), vitamins and minerals. <a href="https://www.bbc.co.uk/food/recipes/christmaspudding_71054">Sultanas, currants, apricots</a> and <a href="https://www.goodhousekeeping.com/uk/food/recipes/a557006/pear-and-ginger-pudding">pears</a> are highly nutritious and packed with <a href="https://www.webmd.com/diet/foods-rich-in-potassium">essential potassium and iron</a>. And although dried fruits can contain a lot of sugar, they have a lower glycemic index value so don’t impact your blood sugar in the same way as other sweet treats. Raisins are also rich in antimicrobial compounds, fibre and iron. These compounds lower the risk of heart disease and can relieve constipation. Prunes too can also aid with digestion, relieve constipation, reduce inflammation and protect cells from free radical damage. Walnuts, hazelnuts, pecans and almonds can also be added into the mix and these all come with a range of <a href="https://www.healthline.com/nutrition/benefits-of-walnuts">health benefits</a> – from <a href="https://www.nhs.uk/news/food-and-diet/nuts-may-lower-cholesterol/">lowering cholesterol levels</a> and reducing heart disease risk to delivering high levels of vitamin E, polyphenols and melatonin. The mixed spices, cinnamon, ginger, cloves, pimentos (or all spice) in a Christmas pudding are also an incredible source of <a href="https://food.ndtv.com/food-drinks/health-benefits-of-38-important-spices-from-around-the-world-1811783">aromatic antioxidants</a>. Spices aid digestion and have anti-inflammatory and anti-bacterial properties. They can supposedly even help to reduce bloating, cramps and nausea – key if you’ve been overdoing it a bit. There is one secret ingredient often overlooked but included in many recipes – <a href="https://www.lovefood.com/recipes/56899/christmas-pudding-recipe">the carrot</a>. Rich in beta-carotene, which the body utilises to produce Vitamin A, carrots are good for lowering cholesterol levels and, yes, for the health of your eyes. <h2>A global tradition</h2> Although a British tradition, the Christmas pudding is eaten in various countries including <a href="https://theconversation.com/how-christmas-pudding-evolved-with-australia-35027#:%7E:text=The%20Christmas%20pudding%20was%20there,usual%20rations%20at%20Christmas%20time">Australia</a> and <a href="https://www.foodandhome.co.za/recipes/karoo-steamed-christmas-pudding">South Africa</a>. The Canadians also have a version which includes <a href="https://cannedpeachesproject.com/canadian-christmas-pudding-recipe/">potatoes alongside the carrots</a>. The Christmas pudding even makes its way into literature, with Charles Dickens’ Christmas Carol making <a href="https://www.inliterature.net/food-in-literature/baked-goods/cakes/2012/12/a-christmas-carol-steamed-christmas-pudding.html">reference to it</a>. Then there is the case for Agatha Christie’s Hercule Poirot to solve in which he is advised to avoid the <a href="https://www.agathachristie.com/stories/the-adventure-of-the-christmas-pudding">plum pudding</a> – another name for the Christmas pud. <figure><iframe src="https://www.youtube.com/embed/IFKJJVzRvGI?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> One well known fact about the Christmas pudding is that there always seems to be some left over after Christmas day. In fact Christmas puddings of the past could last up to a year, so it was often shared out. Indeed, in 1885 a British newspaper reported the joyful consumption of a <a href="http://www.chinovalleyaz.net/DocumentCenter/View/5620/December-2019-Senior-Sentinel">plum pudding</a> – sent overland via special envoy from Tehran — to a group of British soldiers stationed in northwestern Afghanistan. If you don’t fancy posting a pudding there are a number of ways you can share and use the <a href="https://www.bbcgoodfood.com/howto/guide/10-ways-leftover-christmas-desserts">leftovers</a> – with a whole host of recipes from Christmas strudel to a black pudding breakfast replacement. Another firm favourite is Christmas pudding ice-cream - simply mix pudding with vanilla ice cream and enjoy!<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/151160/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/hazel-flight-536221">Hazel Flight</a>, Programme Lead Nutrition and Health, <a href="https://theconversation.com/institutions/edge-hill-university-1356">Edge Hill University</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/a-brief-history-of-christmas-pudding-and-why-it-can-actually-be-quite-good-for-you-151160">original article</a>. </div>

Food & Wine

What’s the difference between gelato and ice cream? One contains more air

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> As the weather gets warmer, it’s the perfect time for ice cream or a gelato. Who am I kidding? It’s the perfect time year round. But what’s the difference between gelato and ice cream? Not everyone agrees. Some people say they’re made with <a href="https://www.foodandwine.com/gelato-vs-ice-cream-8609179">different amounts of fat</a>. Others say it’s all about the <a href="https://www.thespruceeats.com/whats-the-difference-between-gelato-and-ice-cream-909197#:%7E:text=Gelato%20is%20churned%20at%20a,much%20as%2050%20percent%20air.">air content</a>. To add to the confusion, gelato is the Italian word for any type of ice cream. But in Australia, gelato refers to the frozen dessert of Italian origin. <h2>How are they similar?</h2> Ice cream and gelato are both sweet desserts served cold. They both contain varying amounts of cream, milk, sugar, flavours, and sometimes eggs. The fat component from the cream provides the richness, smoothness and body. Eggs are normally associated with gelato but can also be added to ice cream to enhance the richness. Most commercial ice creams and gelato also contain <a href="https://theconversation.com/are-emulsifiers-bad-not-enough-evidence-to-say-we-should-stop-eating-them-121325">emulsifiers</a>. These are food additives that act as a stabiliser by preventing liquids that normally don’t mix from separating. Emulsifiers <a href="https://www.nature.com/articles/s41575-024-00893-5#Sec11">have been linked</a> to <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11345991/">numerous gut symptoms</a>. However most of the evidence comes from laboratory and animal studies, and there is <a href="https://www.nature.com/articles/s41575-024-00893-5/tables/2">limited robust evidence of this in humans</a>. Ice cream and gelato are both made by churning (whipping) the ingredients, leading to air bubbles forming. In fact, it’s the air bubbles that allow us to eat these desserts frozen. It gives them a palatable texture and mouthfeel by making the mixture softer and lighter. Imagine how hard it would be to eat a hard lump of frozen dessert. Many people assume both ice cream and gelato are good sources of calcium, presumably because they’re made from dairy products. But due to the low proportions of milk (it’s mostly cream, which contains less calcium), they both only provide about 65 milligrams of calcium per half cup. That’s <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/calcium">about 7%</a> of the daily calcium requirements for adults aged 19-50. They also both contain small amounts of protein – about 2-3 grams per half cup. That’s only about 5% of your <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/protein">daily protein requirements</a>. So ice cream and gelato are not a valuable source of calcium and protein, making them of low nutritional value. That’s why they’re regarded as “<a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">sometimes</a>” foods. <figure class="align-center "><img src="https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=455&fit=crop&dpr=1 600w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=455&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=455&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=572&fit=crop&dpr=1 754w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=572&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=572&fit=crop&dpr=3 2262w" alt="Gelato vs ice cream" /><figcaption>The Conversation, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></figcaption></figure> <h2>How are they different?</h2> It’s about the air The <a href="https://www.google.com.au/books/edition/On_Food_and_Cooking/bKVCtH4AjwgC?hl=en&gbpv=1&pg=PA8&printsec=frontcover">speed</a> at which the mixture is churned can determine the amount of air it contains. This impacts the product’s thickness and smoothness. Ice cream is traditionally <a href="https://www.google.com.au/books/edition/On_Food_and_Cooking/bKVCtH4AjwgC?hl=en&gbpv=1&pg=PA8&printsec=frontcover">churned faster</a> <a href="https://eu.venchi.com/blog/italian-gelato-vs-icecream">than gelato</a>. This means more air is incorporated, making it feel fluffy and creamy compared to gelato, which tends to feels thicker and richer. It’s about the ice Churning at a slower speed, as you would typically for gelato, also <a href="https://www.google.com.au/books/edition/On_Food_and_Cooking/bKVCtH4AjwgC?hl=en&gbpv=1&pg=PA8&printsec=frontcover">increases the size of ice crystals</a>. Large ice crystals give a coarse icy texture, compared to a creamier texture from smaller ice crystals in ice cream. How about the fat? Although many websites say ice cream <a href="https://www.foodandwine.com/gelato-vs-ice-cream-8609179">contains more fat</a> than gelato, this is a tricky one to tease out. In Australia, <a href="https://www.legislation.gov.au/F2015L00424/latest/text">food standards</a> say ice cream should contain at least 100g milk fat per kilogram (or 10% milk fat). So products with less fat need to be called something else – frozen dessert, iced confection, even gelato. So, in theory, a lower-fat product made the same way as ice cream could be called gelato. Non-dairy products made the same way as ice cream could also be called gelato. So how much milk fat does gelato need to contain? I can’t find any legal requirements in Australia or elsewhere. <a href="https://www.masterclass.com/articles/ice-cream-vs-gelato-vs-sherbet-vs-sorbet">Cooking websites</a> often refer to it having 4-9% milk fat. But depending on the recipe, it could be higher. Fat content also differs from flavour to flavour. For example, if you compare the nutritional content of half a cup of vanilla ice cream with half a cup of vanilla gelato, the ice cream has 2g more fat. Other flavours will give different results. How about the sugar or kilojules? If we just compare half a cup of vanilla ice cream with half a cup of vanilla gelato, the gelato has about 3g more sugar. Again, different flavours will give different results. The difference in kilojoules is very small – 15kJ per half cup. <h2>Overall, which one’s healthier?</h2> Effectively there is little difference nutritionally between ice cream and gelato. But brands and flavours vary considerably. They each use different amounts of cream, eggs and other ingredients. So kilojoule, fat and sugar content can vary considerably too. Should you still eat them? Yes, absolutely if you enjoy them. However, both are classified as sometimes foods due to their added sugar and low level of nutrients. And perhaps limit your serve size.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/238988/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/whats-the-difference-between-gelato-and-ice-cream-one-contains-more-air-238988">original article</a>. </div>

Food & Wine

The delicious Christmas tipple sure to whisk you away

With the festive season in full swing, it’s time to start thinking about presents that make a lasting impression. Despite who you’re buying for, it's hard to look past the perfect tipple to gift your loved ones on Christmas day. Whether you're looking for the perfect gift, or a delectable drink to showcase at a festive gathering, Glen Moray’s Classic Single Malt Whisky is the perfect option this year. From first being brewed in the north of Scotland over 120 years ago, Glen Moray has long been a pioneer for rich, smooth and heavenly whisky, combining tradition, skill and passion into every glass. This unpeated single malt offers a smooth, light profile that will appeal to all whisky drinkers this Christmas season. <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/p/DB6oNqPsiEJ/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/DB6oNqPsiEJ/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Glen Moray (@glen_moray_whisky)</a> </div> </blockquote> It's a drink that truly impresses, offering a complexity and refinement that will captivate even the most discerning whisky lovers. Gifted or served during a festive celebration, it's sure to be the highlight of the party, something guests will remember and savour. It also makes the perfect gift choice for those who appreciate the finer things in life. Whether served as a <a href="https://www.glenmoray.com/find-your-best-serve">cocktail</a> or just on its own, it's easy to see why Glen Moray has become such a staple of luxurious whiskeys, without the extortionate price tag. You can pick up your Glen Moray <a href="https://www.danmurphys.com.au/product/DM_903515/glen-moray-classic-single-malt-scotch-whisky-700ml?isFromSearch=false&isPersonalised=false&isSponsored=false&state=6&pageName=member_offers">Dan Murphy’s</a> and <a href="https://bws.com.au/product/903515/glen-moray-classic-single-malt-scotch-whisky-700ml">BWS</a> for just $66.99, proving you can spoil your loved ones - or yourself - without breaking the bank this Christmas. Image credits: Supplied

Food & Wine

Feed your family on a budget this Christmas with Aldi’s delectable hams

Aldi’s range of delicious Christmas feasts have made it easier than ever to go ham this festive season. The iconic supermarket, known for their low prices and high quality goods, have released their range of seven delectable ham options from just $7.99 per kilogram, catering to shoppers on every budget. The incredibly priced Australian Half Leg Ham is back with a bang this yearat only $7.99 p/kg (that’s 40 cents per serve!), with options to Go A Little Extra with a Triple Smoked Boneless Ham ($12.99 p/kg), or the crowd favourite Crackling Ham ($19.99 p/kg). For those looking for a festive feast for a smaller gathering, there is also an Australian Quarter Portion Leg Ham ($11.49 p/kg) or the NEW Lightly Smoked Boneless Ham Portion ($19.99 /kg). For those looking to jazz up their hams to impress their loved ones, Aldi has also shared two easy to follow recipes for heavenly glazes, with dozens of recipes available on the extensive new <a href="https://www.aldi.com.au/recipes/christmas-recipes/">online recipe hub</a>. This year, Aldi’s two feature glazes are the mouth-watering <a href="https://www.aldi.com.au/recipes/christmas-recipes/christmas-dinner-recipes/pomegranate-and-maple-glazed-ham-recipe/">Pomegranate and Maple Glaze</a>, and the Brown Sugar Honey Pineapple Glaze. For your Pomegranate and Maple Glazed Ham, you’ll need just four ingredients, totalling $1.18 per serve for six people. Pomegranate and Maple Glazed Ham <ul> <li dir="ltr" aria-level="1"> 160g pomegranate seeds </li> <li dir="ltr" aria-level="1"> 125ml Brookdale maple syrup </li> <li dir="ltr" aria-level="1"> 1 tsp Colway dijon mustard </li> <li dir="ltr" aria-level="1"> ½ tsp Stonemill ground ginger </li> </ul> For the Brown Sugar Honey Pineapple Glaze, you’ll need five ingredients, coming to a mere 45 cents per serve, with the recipe serving between 12 and 18 people. Brown Sugar Honey Pineapple Glaze <ul> <li dir="ltr" aria-level="1"> 275g White Mill brown sugar </li> </ul> <ul> <li dir="ltr" aria-level="1"> 300g pineapple juice </li> <li dir="ltr" aria-level="1"> 280g Bramwells Yellow Box Honey </li> <li dir="ltr" aria-level="1"> 2 Tbsp Colway Dijon mustard </li> <li dir="ltr" aria-level="1"> 75g Pure Valley Unsalted Butter </li> </ul> For more festive recipes, from roasts and sides, to desserts and drinks, make sure to check out the Aldi online recipe hub, and don’t forget to pick up your scrumptious Aldi ham to feed your family without breaking the bank this Christmas. Image credits: Supplied

Food & Wine

What’s the difference between MSG and table salt? A chemist explains

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> It’s dinner time. You’ve worked hard to prepare a nutritious and tasty meal. But after taking your first bite you feel something is missing. Perhaps you should have added more salt? Pepper? Or maybe even something more exotic like monosodium glutamate, better known as MSG? There are many <a href="https://theconversation.com/explainer-what-are-e-numbers-and-should-you-avoid-them-in-your-diet-43908">food additives</a> used in both home cooking and commercial products. These ingredients improve the flavour, smell, texture, appearance and longevity of foods. Salt and MSG are two well-known food additives. Both contain sodium, but there are plenty of differences which you can use to your benefit. <h2>What is a salt?</h2> Salts are made of positively and negatively charged components called ions. Salts generally dissolve in water, and are brittle. The names of salts often feature a metal (positively charged) followed by a non-metal (negatively charged). The common kitchen ingredient we call “salt” is just one type of salt. To distinguish it from all other salts, we should more specifically refer to it as “table salt”. Chemically, it’s sodium chloride. <h2>Sodium chloride</h2> After the quick chemistry lesson above, we can see that table salt, sodium chloride, contains a positively charged sodium and a negatively charged chlorine. These charged components are arranged in crystals of salt in a regular repeating pattern. Each sodium ion is surrounded by six chloride ions and each chloride ion is surrounded by six sodium ions. This arrangement gives the crystal a “cubic” form. If you look closely at salt, you may see cube-shaped crystals. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=600&fit=crop&dpr=1 600w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=600&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=600&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=754&fit=crop&dpr=1 754w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=754&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=754&fit=crop&dpr=3 2262w" alt="" /></a><figcaption>The chemical structure of table salt forms a cube of sodium and chloride ions. <a class="source" href="https://www.shutterstock.com/image-vector/sodium-chloride-nacl-structure-ionic-crystal-2417242373">Sandip Neogi/Shutterstock</a></figcaption></figure> Sodium chloride is very abundant. It is found <a href="https://theconversation.com/i-have-always-wondered-why-is-the-sea-salty-83489">dissolved in Earth’s oceans</a>. Mineral deposits of salt, known as halite or rock salt, formed from the evaporation and crystallisation of ancient seas. Depending on the source, the salt may contain many other trace minerals that can even add colour to it, such as the pink-coloured Himalayan salt from Pakistan. Salt can also be fortified with <a href="https://www.who.int/publications/i/item/9789240053717">sodium iodide</a> as a public health measure. Describing the taste of salt is quite difficult without using the word “salty”. It’s a very common food additive, as it is so abundant and versatile. It is an essential ingredient for many traditional food preservation techniques for meats (pork and fish), vegetables (kimchi, sauerkraut and pickles), and dairy (cheese and butter). Salt is considered a universal flavouring agent. It can mask bitter flavours and bring out sweet, sour and <a href="https://theconversation.com/the-asian-roots-of-umami-the-fifth-taste-central-to-thanksgiving-fare-50699">umami</a> (savoury) ones. Despite popular depictions of <a href="https://theconversation.com/that-neat-and-tidy-map-of-tastes-on-the-tongue-you-learned-in-school-is-all-wrong-44217">taste maps</a>, there is no one place on the tongue where we taste salt. Other sodium salts can also give a “salty” taste, but the effect declines (and can even turn to bitter) with negatively charged components other than chloride. <h2>MSG or monosodium glutamate</h2> Monosodium glutamate is also a salt. The glutamate is the negatively charged form of glutamic acid, an amino acid that is found in nature as a building block of proteins. MSG, and more generally glutamates, are found in a wide range of foods including tomatoes, Parmesan cheese, soy sauce, dried seaweeds, Worcestershire sauce and protein-rich foods. All of these foods impart umami flavours, which are described as savoury or meaty. Commercial MSG is not extracted from the environment but produced by bacterial fermentation. Glucose is converted to glutamic acid, which is further processed by adding sodium hydroxide to form MSG (and water). MSG is sold as crystals, but they have a long, prismatic shape rather than the cubic form of sodium chloride. It’s worth tasting a few crystals of MSG directly to experience the native taste of umami. Despite decades of bad press and concern, <a href="https://theconversation.com/msg-is-back-is-the-idea-its-bad-for-us-just-a-myth-or-food-science-237871">MSG is considered safe</a> to consume in the concentrations typically found in or added to foods. Table salt and MSG both contain sodium, but at different percentages of the total weight: table salt has around 40% sodium, versus just 14% in MSG. You are also more likely to be routinely adding table salt to your food rather than MSG. Eating too much sodium is well known to be unhealthy. <a href="https://theconversation.com/this-salt-alternative-could-help-reduce-blood-pressure-so-why-are-so-few-people-using-it-221409">Potassium-enriched substitutes</a> have been suggested for a range of health benefits. <h2>A flavour enhancer</h2> The flavour of MSG can be elevated further by combining it with other food additives, known as sodium ribonucleotides. Japanese and Korean cooks figured this secret out long before chemists, as boiling dried fish and seaweed produces foundation stocks (dashi) containing a mix of naturally sourced glutamates and ribonucleotides. Ribonucleotides are classified as “generally considered as safe” by <a href="https://www.cfsanappsexternal.fda.gov/scripts/fdcc/index.cfm?set=FoodSubstances&id=DISODIUMINOSINATE&sort=Sortterm_ID&order=ASC&startrow=1&type=basic&search=disodium">food standards authorities</a>. Humans consume many grams of the natural equivalent in their diets. What can be more problematic are the carbohydrates- and fat-rich foods that have their flavours enhanced, which can potentially lead us to eat excessive calories. The combination of MSG and ribonucleotides produces a more-ish sensation. Next time you see a bag of potato chips or instant noodles, have a quick look to see if it contains both MSG (E621) and a ribonucleotide source (E627–E635). I personally keep a jar of MSG in my kitchen. A little goes a long way to elevate a soup, stew or sauce that isn’t quite tasting the way you want it to, but without adding too much extra sodium.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/237668/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/whats-the-difference-between-msg-and-table-salt-a-chemist-explains-237668">original article</a>. </div>

Food & Wine

Matcha is having a moment. What are the health benefits of this green tea drink?

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Matcha has experienced a surge in popularity in recent months, leading to reports of <a href="https://www.smh.com.au/goodfood/sydney-eating-out/global-matcha-shortage-hits-australia-as-skyrocketing-popularity-rivals-coffee-20241101-p5kn6v.html">global shortages</a> and price increases. If you haven’t been caught up in the craze, matcha is a powdered version of green tea. On a cafe menu you might see a hot or iced matcha latte, or even a matcha-flavoured cake or pastry. A quick google brings up <a href="https://www.foodandwine.com/tea/matcha-tea/matcha-recipes">countless recipes</a> incorporating matcha, both sweet and savoury. Retailers and cafe owners <a href="https://www.smh.com.au/goodfood/sydney-eating-out/global-matcha-shortage-hits-australia-as-skyrocketing-popularity-rivals-coffee-20241101-p5kn6v.html">have suggested</a> the main reasons for matcha’s popularity include its “instagrammable” looks and its purported health benefits. But what are the health benefits of matcha? Here’s what the evidence says. <h2>First, what is matcha?</h2> <a href="https://www.mdpi.com/1420-3049/26/1/85">Matcha</a> is a finely ground powder of green tea leaves, which come from the plant Camellia sinensis. This is the same plant used to make green and black tea. However, the <a href="https://naokimatcha.com/blogs/articles/how-matcha-is-made-in-japan">production process</a> differentiates matcha from green and black tea. For matcha, the tea plant is grown in shade. Once the leaves are harvested, they’re steamed and dried and the stems are removed. Then the leaves are carefully ground at controlled temperatures to form the powder. The <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC6571865/">production process</a> for green tea is simpler. The leaves are picked from the unshaded plants, heated and then dried. We then steep the dried leaves in hot water to get tea (whereas with matcha the whole leaf is consumed). With black tea, after the leaves are picked they’re exposed to air, which leads to oxidation. This makes the leaves black and gives the tea a different flavour. <h2>A source of phytonutrients</h2> Phytonutrients are <a href="https://theconversation.com/phytonutrients-can-boost-your-health-here-are-4-and-where-to-find-them-including-in-your-next-cup-of-coffee-132100">chemical compounds found in plants</a> which have a range of benefits for human health. Matcha contains several. Chlorophyll gives plants such as Camellia sinensis their green colour. There’s some evidence chlorophyll may have <a href="https://www.mdpi.com/2223-7747/12/7/1533">health benefits</a> – including anti-inflammatory, anti-cancer and anti-obesity effects – due to its antioxidant properties. Antioxidants neutralise free radicals, which are unstable molecules that harm our cells. Theanine has been shown to <a href="https://www.mdpi.com/2504-3900/91/1/32">improve sleep</a> and <a href="https://link.springer.com/article/10.1007/s11130-019-00771-5?crsi=662497574&cicada_org_src=healthwebmagazine.com&cicada_org_mdm=direct">reduce stress and anxiety</a>. The only <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/theanine">other known</a> dietary source of theanine is mushrooms. Caffeine is a phytonutrient we know well. Aside from increasing alertness, caffeine has also demonstrated <a href="https://www.tandfonline.com/doi/full/10.1080/10408398.2022.2074362?casa_token=ADALIs6M3iAAAAAA%3AXpY35se0zLddAEIbZAaeCcDaNWm94s2WJaDHfXDRvVZgYq_xTxsCFuvtrtNXMXAL9uNIvLlYzO30aA#abstract">antioxidant effects</a> and some protection against a range of chronic and neurodegenerative diseases. However, too much caffeine can have negative side effects. Interestingly, shading the plants while growing appears to <a href="https://scijournals.onlinelibrary.wiley.com/doi/pdfdirect/10.1002/jsfa.9112?casa_token=KxVD9i9p4BsAAAAA:OwGTauXFHAndyJkam8WuXrmGQ2k1kaSRu5pOqJOrhSyRSeWkDwdrI23qaD5WVH1HGqZLFdsjP9ZTvolw">change the nutritional composition</a> of the leaf and may lead to higher levels of these phytonutrients in matcha compared to green tea. Another compound worth mentioning is called catechins, of which there are several different types. Matcha powder similarly has <a href="https://theconversation.com/matcha-tea-what-the-current-evidence-says-about-its-health-benefits-202782">more catechins</a> than green tea. They are strong antioxidants, which <a href="https://link.springer.com/article/10.1186/s41702-020-0057-8">have been shown</a> to have protective effects against bacteria, viruses, allergies, inflammation and cancer. Catechins <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/catechin#:%7E:text=Catechin%20is%20naturally%20present%20in,containing%20many%20catechins%20%5B130%2C131%5D.">are also found</a> in apples, blueberries and strawberries. <h2>What are the actual health benefits?</h2> So we know matcha contains a variety of phytonutrients, but does this translate to noticeable health benefits? A review published in 2023 identified only <a href="https://www.sciencedirect.com/science/article/pii/S2665927122002180">five experimental studies</a> that have given matcha to people. These studies gave participants about 2–4g of matcha per day (equivalent to 1–2 teaspoons of matcha powder), compared to a placebo, as either a capsule, in tea or in foods. Matcha decreased stress and anxiety, and improved memory and cognitive function. There was no effect on mood. A <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0309287">more recent study</a> showed 2g of matcha in older people aged 60 to 85 improved sleep quality. However, in <a href="https://www.mdpi.com/2072-6643/16/17/2907">younger people</a> aged 27 to 64 in another study, matcha had little effect on sleep. A <a href="https://link.springer.com/article/10.1007/s11130-022-00998-9">study in people with obesity</a> found no difference in the weight loss observed between the matcha group and the control group. This study did not randomise participants, and people knew which group they had been placed in. It could be hypothesised that given you consume all of the leaf, and given levels of some phytonutrients may be higher due to the growing conditions, matcha may have more nutritional benefits than green tea. But to my knowledge there has been no direct comparison of health outcomes from green tea compared to matcha. <h2>There’s lots of evidence for green tea</h2> While to date a limited number of studies have looked at matcha, and none compared matcha and green tea, there’s quite a bit of research on the health benefits of drinking green tea. A <a href="https://www.sciencedirect.com/science/article/pii/S0944711317300867?casa_token=dpbAEQQ7Is4AAAAA:U6aggqZM_G0KJ8hkhx0TGSvQywr4utlgKzwUnUj9x5t9eWd-FKENjbTvUv6s4TBTaPYrob-qQkk">systematic review of 21 studies</a> on green tea has shown similar benefits to matcha for improvements in memory, plus evidence for mood improvement. There’s also evidence green tea provides other health benefits. Systematic reviews have shown green tea leads to <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/ptr.6697?casa_token=1eAbmeGillYAAAAA%3ABNGBB6EuRFXIDWHgsa7E798wfC0MQK2r3yOmAlFzR2sxyD9Xt837VoCel0l6Tsh3RRO19t-YUm1GqO7Y">weight loss in people with obesity</a>, lower levels of <a href="https://link.springer.com/article/10.1186/s12937-020-00557-5">certain types of cholesterol</a>, and <a href="https://journals.lww.com/md-journal/fulltext/2020/02070/Effect_of_green_tea_supplementation_on_blood.36.aspx/1000">reduced blood pressure</a>. Green tea may also <a href="https://www.nature.com/articles/s41430-020-00710-7">lower the risk of certain types of cancer</a>. So, if you can’t get your hands on matcha at the moment, drinking green tea may be a good way to get your caffeine hit. Although the evidence on green tea provides us with some hints about the health benefits of matcha, we can’t be certain they would be the same. Nonetheless, if your local coffee shop has a good supply of matcha, there’s nothing to suggest you shouldn’t keep enjoying matcha drinks. However, it may be best to leave the matcha croissant or cronut for special occasions. When matcha is added to foods with high levels of added sugar, salt and saturated fat, any health benefits that could be attributed to the matcha may be negated.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/242775/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/matcha-is-having-a-moment-what-are-the-health-benefits-of-this-green-tea-drink-242775">original article</a>. </div>

Food & Wine

The science of the ideal salad dressing

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> Summer means salads. And salads are even more delicious with a good dressing. Most salad dressings are temporarily stable mixtures of oil and water known as emulsions. But how do salad dressing emulsions form? And how can we enhance our emulsions for better salads and more? <h2>Oil and water don’t mix</h2> It’s accepted wisdom that oil and water don’t mix. The water and oil molecules have distinct chemical properties that don’t interact well together. You may have seen this if you’ve attempted to make a salad dressing by shaking together oil and vinegar (which is mostly water), which gives a temporary suspension that quickly separates. There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them together is to add an extra ingredient known as a “surfactant” or emulsifier. The name surfactant is derived from “surface active”. It highlights that these molecules work at the surface or interface to bridge the interactions between the oil and water. This is similar to how <a href="https://theconversation.com/what-is-sodium-lauryl-sulfate-and-is-it-safe-to-use-125129">detergents</a> are able to remove grease from your dishes. Many vinaigrette recipes call for emulsifiers without specifically mentioning their crucial emulsifying role. Key examples are mustard and garlic, which contain “mucilage” – a mix of carbohydrates – that can act as emulsifiers. So if your vinegar/oil salad dressings are separating, make sure you’re adding enough of these ingredients (which also contain <a href="https://theconversation.com/hate-vegetables-you-might-have-super-taster-genes-74428">wonderful flavour chemicals</a>). Commercial salad dressings also contain naturally sourced emulsifying carbohydrates. These will often be listed on the ingredients as generic “vegetable gum” or similar, and you may need to <a href="https://theconversation.com/busting-the-myth-that-all-food-additives-are-bad-a-quick-guide-for-label-readers-82883">read the label</a> and delve a little deeper into the <a href="https://www.foodstandards.gov.au/consumer/additives/additiveoverview/Documents/Food%20Additive%20Code%20Numbers%20%28July%202014%29.pdf">food additive number</a> to find out the source. Researchers have raised questions about <a href="https://theconversation.com/food-additives-and-chronic-disease-risk-what-role-do-emulsifiers-play-38492">synthetic emulsifiers used in processed food</a>, as studies in mice suggest they have health risks. It’s too early to say exactly what this means for humans. <h2>Shake it ‘til you make it</h2> Mixing is key to dispersing oil in water. While shaking a jar is convenient, a whisk or food processor will give a more complete emulsion. The white (or opaque) colour of many emulsions is due to the formation of microdroplets that scatter light. These mechanical mixing methods are even more essential for the formation of so-called “permanent emulsions” such as mayonnaise. Mayonnaise is an emulsion of oil in water, but egg yolk is the key emulsifier. Egg yolks contain long molecules called <a href="https://link.springer.com/referenceworkentry/10.1007/978-3-642-36605-5_28">phospholipids</a> that are able to interact with both the oil layer and the water. Mayonnaise is an impressively stable emulsion, which is why is can be sold in a shelf-stable form. But it isn’t infinitely stable; heating the mayonnaise emulsion will cause it to split. Perhaps you’ve hurriedly prepared a potato salad and added a mayonnaise-based dressing before the potatoes have cooled down? Or toasted a sandwich spread with mayonnaise? (Incidentally, adding mayonnaise to the outside of a toasted sandwich is an excellent path to some <a href="https://theconversation.com/kitchen-science-from-sizzling-brisket-to-fresh-baked-bread-the-chemical-reaction-that-makes-our-favourite-foods-taste-so-good-58577">delicious and crispy chemical reactions</a>.) The heat destabilises the emulsion and the separate oil and water phases will reform. Depending on the mixture, split emulsions may be recovered by adding more emulsifier and re-whisking or re-mixing. Hollandaise sauce is a notoriously difficult emulsion to prepare. The traditional hollandaise method involves whisking egg yolk, water, and lemon juice over a low heat, then slowly adding melted butter with further whisking. Not only can the emulsion split, but you can also overcook the added emulsifying egg yolk. The key to a successful hollandaise emulsion is separating the butter into fine, dispersed droplets, giving a thick and opaque mixture, but without cooking the eggs. Adding the butter too quickly or without sufficient mixing can give a split sauce. Using an <a href="https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe">immersion blender</a> can help, as can controlling the temperature of the melted butter. You might get a more consistently emulsified sauce with far less strain on your wrists. <h2>You’ve got me feeling emulsions</h2> Emulsions are used in many more places than salads and sauces. Most medicated creams, cosmetics and lotions are emulsions of oils and water, which is why they look white. Gardeners might be familiar with a mixture known as “<a href="https://www.abc.net.au/gardening/how-to/horticultural-oils/9428876">white oil</a>” – a mixture of vegetable oil and detergent. This brew, when diluted in water, is an inexpensive, effective, yet mild insecticide. Commercial versions often contain other pesticides, so make sure you read the label. Modern <a href="https://www.acs.org/education/whatischemistry/landmarks/acrylicemulsion.html">acrylic paints use emulsions</a> for both their manufacturing and application. The emulsions suspend the paint polymers in a water base. The water from the paint evaporates, leaving a film of paint polymers that can’t be re-dispersed into water. This clever chemical trick has saved huge quantities of oil-derived solvents from being used, <a href="https://theconversation.com/why-solvents-can-affect-brain-health-even-at-low-levels-of-exposure-98081">inhaled</a>, and emitted into the environment from traditional oil-based paints. Modern vaccines use <a href="https://theconversation.com/adjuvants-the-unsung-heroes-of-vaccines-156548">emulsions to increase the immune systems response</a>. Other common emulsions are inks, <a href="https://theconversation.com/how-does-ice-cream-work-a-chemist-explains-why-you-cant-just-freeze-cream-and-expect-results-205038">ice cream</a>, margarine and hair products, to name just a few. So next time you’re making a salad, check your emulsions. Opposites don’t attract, but mixing them with the right chemistry can give a delicious result.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/216159/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/the-science-of-the-ideal-salad-dressing-216159">original article</a>. </div>

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