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Is there a best way to peel a boiled egg? A food scientist explains

<h1 class="theconversation-article-title"> </h1> <div class="theconversation-article-body"> We’ve all been there – trying to peel a boiled egg, but mangling it beyond all recognition as the hard shell stubbornly sticks to the egg white. Worse, the egg ends up covered in chewy bits of adhesive membrane in the end. The internet is littered with various “hacks” that claim to prevent this problem. But there are several reasons why eggs can be hard to peel. Luckily, that means there are also science-based strategies we can use to avoid the problem. <h2>Egg ‘peelability’ factors</h2> <a href="https://www.sites.ext.vt.edu/virtualfarm/poultry/poultry_eggparts.html">Eggs consist</a> of a hard, porous shell, an inner and outer membrane, the egg white (albumen), and a membrane-encased yolk at the centre. There is also an air cell between the inner and outer membrane next to the shell. <figure class="align-right zoomable"><figcaption></figcaption></figure> A lot of research was done in the late 1960s and 1970s on factors that affect the peelability of eggs after they’ve been boiled. One of these factors is the pH of the egg white. An <a href="https://www.sciencedirect.com/science/article/pii/S0032579119530589">early study</a> from the 1960s indicated that the pH of the egg white needs to be in the range of 8.7–8.9, quite alkaline, in order for the egg to be easier to peel. Storage temperature has a role to play, too. A <a href="https://www.sciencedirect.com/science/article/pii/S0032579119430861">study from 1963</a> showed that storing eggs at about 22 degrees Celsius (or 72 degrees Fahrenheit) gives a better peelability result than storage at lower temperatures of 13°C, or even fridge temperatures at 3–5°C. Of course, there is a risk of spoilage if eggs are stored at higher ambient temperatures. In the studies, an increase in storage time before boiling – using less fresh eggs – also increased the ease of peelability. <h2>Step one: avoid fresh eggs</h2> The fact that fresh eggs are harder to peel is relatively well known. Based on the factors above, there are a couple of reasons for this. For one, in a fresh egg the air cell is still quite small. As the egg ages, it (very) slowly loses moisture through the porous shell, increasing the size of the air cell while the rest of the egg contents shrink. A bigger air cell makes it easier to start the peeling action. Additionally, egg whites, although they already start out relatively alkaline, <a href="https://www.sciencedirect.com/science/article/pii/S0032579119325489">increase in pH</a> as the eggs age, also making them easier to peel. <h2>Step two: water temperature</h2> Some keen egg boiling pundits believe that <a href="https://www.taste.com.au/taste-test-kitchen/articles/you-boil-water-first-before-adding-eggs/jrp12gok">starting off with boiling water</a> and lowering it to a simmer before gently placing the eggs into it provides a better result. However, you want to do this with room temperature eggs to avoid them cracking due to a sudden temperature change. The reasoning behind this approach is that exposure to higher temperatures from the start of cooking also makes it easier for the membrane to come away from the shell and egg white. Furthermore, the quick hot start makes it easier for the egg white proteins to denature (change structure as they cook) and bond to each other, rather than to the membrane. After boiling eggs for the desired amount of time (typically 3–5 minutes for runny yolks, 6–7 minutes for jammy yolks, and 12–15 minutes for hard boiled), you can quench them in ice water. This should help the egg white to slightly shrink away from the shell, improving peelability. <h2>Step three (optional): adding things to the water</h2> Some other suggestions to improve peelability include adding salt to the boiling water, but this has mixed results. <a href="https://www.sciencedirect.com/science/article/pii/S0032579119325489">In one study</a>, this approach did actually improve peelability, but this effect was lost after eggs had been stored for longer periods. Acids and alkali have also <a href="https://patents.google.com/patent/US5053238A/en">been shown to aid eggshell peelability</a> or removal. The patent that describes this used rather harsh substances with the goal to dissolve away the shell. But based on this idea, you could try adding baking soda or vinegar to the water. With vinegar, the theory is that it attacks the calcium carbonate in the eggshell to then aid its removal. As for baking soda, because it’s alkaline, it could help detach the membrane from the shell. <h2>Bonus: alternative cooking methods</h2> There are other methods for hard-cooking eggs, such as <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.1977.tb00317.x">pressure steaming</a>, air-frying and even microwaving. In steaming eggs, some proponents theorise that water vapour permeates the eggshell, loosening the membrane from the egg white, and thereby making the egg much easier to peel. While studies have recently been done on the <a href="https://www.sciencedirect.com/science/article/pii/S2772275924000200#tbl0001">air-frying of other foods</a>, there is still scope to further understand how this style of cooking might affect eggshells and peelability. Lastly, once you have successfully separated the eggshells, don’t just throw them in the bin. There are lots of different uses for them, including compost, slug and snail deterrent in your garden, using them as little biodegradable pots for seedlings, or even something as advanced as <a href="https://www.unisq.edu.au/news/2024/10/egg-research">scaffolds for cancer research</a>.<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/235895/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> By <a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Professor in Food Science, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> 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/is-there-a-best-way-to-peel-a-boiled-egg-a-food-scientist-explains-235895">original article</a>. Image: Shutterstock </div>

Food & Wine

Woman cops $806 fine for camping in her own driveway

Here's one that will have legal scholars scratching their heads and homeowners clutching their deeds: Gold Coast resident Belinda Hunt has been fined $806 for the heinous crime of catching some shut-eye in her own driveway. Yep, that's right. Sleeping. In a van. On her own land. Belinda, a forward-thinking Aussie simply trying to save some cash while waiting for her new home to be built, found herself on the wrong side of the law when police and a council ranger came knocking on her van door at 1:30am. Their concern? That she was a homeless person illegally camping on public property. Never mind the minor detail that her driveway is, in fact, private property. "I pointed out the address on my driver's licence is the same as my property and also told them to check my registration details... they could clearly see that I owned the property," Belinda recounted to her (for now) 8,904 followers, presumably while resisting the urge to hand them a map and a magnifying glass. The authorities, unfazed by logic, proceeded to issue her a fine for "unlawful camping in a public place", despite the glaringly obvious fact that she was neither in a public place nor engaging in anything particularly unlawful. Unless, of course, getting a good night’s rest is now considered an offence in Queensland. Adding insult to injury, Belinda was reportedly advised to "present to the Department of Housing"– a stunning suggestion, considering she was already standing on the land where her future house would soon exist. "They spoke to me as if I was a criminal and doing something wrong. He [the police officer] said that it is illegal to reside in a vehicle on the Gold Coast," she said, undoubtedly wondering if the same law applied to cars parked at McDonald's drive-throughs at 2am. Belinda, understandably rattled by the experience, plans to fight the fine. But in the meantime, her case raises some troubling questions: Is it now illegal to camp in one’s own driveway? Should homeowners fear being charged with "loitering" in their backyards? And, most importantly, does the Gold Coast Council intend to start issuing fines for illegal napping? Authorities claim such regulations are necessary to kerb an increase in illegal camping, particularly in tourist-heavy areas. But as Belinda’s case proves, there’s a fine line between cracking down on rogue campers and charging hardworking Aussies for existing on their own land. For now, residents of the Gold Coast are advised to sleep with one eye open – preferably inside a house, lest they fall victim to the long arm of the camping law. Images: TikTok

Legal

"Easter is cancelled": Coles and Woolies slammed over "insane" chocolate prices

The turn of the new year means supermarkets are never far away from gearing up for the next holiday. And, just like clockwork, novelty Easter chocolate items such as bunny-shaped treats and the humble egg are being placed on the shelves – some at surprisingly high prices. It appears Easter isn’t just a celebration of chocolate anymore; it's now a financial endurance test. Every year, families prepare to stock up on sweet treats for the annual egg hunt, but now it seems more like a game of "Spot the Cheapest Bunny" – a game with few winners. The cost of Easter treats has continued to climb steadily over the last few years, and early indications show no signs of any relief for shoppers this year. Customers at Coles and Woolworths have recently called Easter chocolate prices "a joke", and one Brisbane woman even suggested "Easter is cancelled" in her household now due to the exorbitant costs. Easter is cancelled? Imagine explaining that to the kids. "Sorry, Timmy, the Easter Bunny took out a mortgage on his chocolate factory and had to downsize. He left you this... single M&M. Enjoy." One shopper came across a Cadbury's 350g Easter egg priced at $20, while also being seemingly unimpressed by a bag of Coles brand eggs being priced at $9. Meanwhile, another woman complained online about the price of chocolate bunnies on display in Woolworths. At this rate, it won't be long before people start taking out short-term loans for a bag of Mini Eggs. Interest rates might be lower than the cocoa inflation rate. After sharing the supermarket finds online, Aussies have been calling the situation "insane" and many have simply encouraged others "just not to buy anything" Easter related. A bold strategy – but also an excellent way to avoid that annual sugar crash. Last year, a Lindt chocolate Easter egg was on Big W shelves for a whopping $120, with the retailer explaining the kilogram egg was a "limited edition" for "chocoholics" to indulge in. However, many Aussies believed it was a step too far. At $120 per egg, you’d expect it to come with a personal message from the Lindt chocolatier, a guided factory tour and possibly a small stake in Wonka's chocolate river. There are reasons why Easter-specific chocolates are more expensive than regular chocolate in stores, according to Gary Mortimer, a professor in retail marketing and consumer behaviour at the Queensland University of Technology. "We generally source cocoa out of West Africa and when you're sourcing such a product and constructing an egg or bunny shape for a very discrete time, maybe only two months, obviously the costs inflate," he told Yahoo News last year. So what you’re saying, professor, is that because the chocolate has been artistically molded into the shape of a bunny, it somehow becomes a luxury item? At this rate, next year we’ll see a Fabergé-inspired chocolate egg with a diamond-studded ribbon. Getting an Easter egg or bunny hollow is much more "complex" than the regular block of chocolate that we all know and love, while the mass distribution of the item is also logistically more difficult due to its shape. Protecting packaging and special machinery is also sometimes required for transport. But if this is the case, why not start a new trend? Flat Easter chocolate. No fancy molds, no structural risks, just a classic chocolate slab with "Happy Easter" written on it. Simple. Affordable. Delicious. Professor Mortimer pointed at general inflation playing a role in the growing cost of Easter chocolate, with things like electricity, water and transport costs going up for businesses, while cocoa prices have also been on the rise, hitting a record high this month. "Naturally this gets passed on to consumers," Mortimer said. Translation: "This is your problem now. Good luck." So, what’s the plan for Easter 2025? Do we raid the clearance aisle in May? Take up chocolate sculpting as a side hustle? Or perhaps, in the most radical move yet, we finally accept the age-old truth: it's the hunt that matters, not the chocolate. And if kids start complaining, we can always say, "Look, back in our day, we had to make do with carob." Images: TikTok

Money & Banking

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

Hunt for shooter after healthcare executive fatally shot

Police are on the hunt for a gunman after one of America's top CEOs was fatally shot in New York. The shooter was lying in wait for Brian Thompson, who was shot in the back outside a hotel in Manhattan. Thompson was the CEO of UnitedHealthcare: part of America’s largest insurance company and the country’s fourth-largest company as ranked by revenue. The shooting happened on Wednesday morning when the company's annual investor conference was underway. The gunman fled the scene on foot before taking off on an electric bike through Central Park, with police still searching for the suspect. Thompson was rushed to a nearby hospital, where he was pronounced dead. “This does not appear to be a random act of violence,” New York City Police Commissioner Jessica Tisch said. “Every indication is that this was a premeditated, pre-planned, targeted attack.” UnitedHealth Group paid tribute to Thompson, saying he was a highly regarded friend and colleague. “We are working closely with the New York Police Department and ask for your patience and understanding during this difficult time,” it said. “Our hearts go out to Brian’s family and all who were close to him.” UnitedHealthcare is the largest US health insurer, providing benefits to tens of millions of people, who pay more for healthcare than in any other country. Image credits: United Health Group

Caring

Hunt for Australia's first Golden Bachelor begins

While former Sunrise host Samantha Armytage has been confirmed to host Nine's new reality series The Golden Bachelor, there are still a few major roles to fill. The bachelor and all the women needed for the series are yet to be found, but one well-known businessman is believed to be a leading contender for the show. “We are looking for Australia’s first Golden Bachelor and many incredible women who want to find love again,” read the official casting website. Nine are looking for people aged between 60 and 75 years old who are “looking for the last great love” of their life, live in Australia and are single. “Do you know someone in their golden years who deserves one more shot at their happily ever after?” the casting notice read. According to TV Blackbox expert Steve Molk, “Mark Bouris is being touted as their guy.” Bouris, 68, is a podcaster for Straight Talk and a former host of Nine's The Celebrity Apprentice. Molk added that it's not uncommon for a network to create buzz with the announcement “in the hope it will help shake the trees for prospective applicants to flock and submit their audition”. Although Nine has yet to confirm their broadcast date, Molk believes that it's likely to air mid next year. “This gives them time to cast and film while still showing partners why they would want to drop their cash with Nine." Armytage said the Australian version of the show has “got a different spin”. “This is for people who are looking for love again, who’ve got some miles on their tyres and are ready to fall in love again,” she told Nine's Today on October 29. “These are people with life experience. There’s going to be some great stories here, some kind of sad stories in some. “We’re looking for a happy fairytale ending.” Image: Nine

World’s longest treasure hunt ends as Golden Owl finally unearthed in France

After more than three decades of mystery and intrigue, the world’s longest-running treasure hunt has come to a thrilling conclusion with the discovery of the elusive Golden Owl. Valued at approximately $240,000, the treasure had captivated the imaginations of thousands since it was first buried in France in the early 1990s. The hunt began with the publication of the now-famous book, On the Trail of the Golden Owl, written by communications expert Régis Hauser under the pseudonym “Max Valentin” and illustrated by artist Michel Becker. The 1993 book challenged readers to solve a series of intricate riddles and clues, which, when deciphered, would reveal the owl’s secret location. Despite years of painstaking attempts to crack the mystery, the Golden Owl remained hidden for decades, surviving even its creator. Hauser passed away in 2009, leaving the prize still buried. Michel Becker, who took over the management of the hunt, delivered the long-awaited news on October 3 via an online announcement that sparked a frenzy among treasure hunters: “A potential winning solution is currently being verified.” Two hours later, he confirmed: “Don’t go digging! We confirm that the Golden Owl countermark was unearthed last night.” The treasure hunt’s <a href="https://goldenowlhunt.com/" target="_blank" rel="noopener">official website was also updated with the announcement</a>, bringing an end to a search that has been both thrilling and, for some, overwhelming. The obsession and madness behind the search For over 30 years, the Golden Owl hunt transcended being just a hobby for many treasure hunters and became an all-consuming obsession. While some enjoyed it as a leisurely pursuit, others were driven to extreme lengths – financially, emotionally and mentally. The search for the owl has been linked to personal crises, including financial ruin and broken marriages. At least one individual reportedly ended up in an asylum due to their fixation on solving the hunt’s riddles. The toll wasn’t limited to individuals. Searchers caused considerable disruption across France, digging unauthorised holes in public and private lands. In one eastern French village, the local mayor was forced to plead with hunters to stop digging around its chapel, while in other cases, searchers brought power tools to banks and even considered destroying structures in the hopes of unearthing the treasure. The Golden Owl’s elusive clues On the Trail of the Golden Owl contained a complex series of 11 riddles, each paired with a painting by Becker. The riddles, combined with maps, colours and hidden details, challenged readers to work out the owl’s hidden location. Before his death, Hauser revealed three crucial elements to solving the puzzle: The use of maps: Hunters needed to work with maps to narrow down the search area and use a specific map to pinpoint the final zone. A “mega trick”: This was the key to using the sequence of riddles to locate the final area where the owl was hidden. A final hidden riddle: Once in the final zone, hunters had to uncover one last riddle to lead them to the exact spot of the treasure. Joyous celebration among treasure hunters The treasure-hunting community was overjoyed when the news broke, with many expressing their disbelief and excitement. “Finally – liberated!” exclaimed one fan on the hunt’s Discord forum. Another added, “I didn’t think I’d live to see the day.” As of now, the exact location of the owl’s discovery and the identity of the finder remain undisclosed. However, Becker hinted at the complexity involved in concluding this monumental hunt. “Tons of emotions to manage for all those who are responsible for managing the end of this episode and complex logistics to put in place,” he said in a statement on October 6. For now, the Golden Owl, a treasure that has held a generation of sleuths in its grasp, has been unearthed. Yet, the fascination with its story will undoubtedly linger for years to come. Images/Illustrations: Michel Becker

International Travel

BBC star's heartbreaking plea after wife and daughters were killed

Grief-stricken BBC racing commentator John Hunt has broken his silence after his wife and two daughters were <a href="https://oversixty.com.au/finance/legal/man-arrested-after-bbc-presenter-s-wife-and-children-murdered" target="_blank" rel="noopener">killed</a> during a crossbow attack. Carol Hunt, 61, Hannah Hunt, 28, and Louise Hunt, 25, were fatally injured at their home in North London last Tuesday, with Hertfordshire Police confirming that 26-year-old Kyle Clifford had been arrested in connection to their murders. Speaking to the <a href="https://www.bbc.com/news/articles/cx825zwy2r5o" target="_blank" rel="noopener">BBC</a> about the devastating incident, John's friend and fellow commentator, Matt Chapman, said, "Family means more to some than others and for John, his family unit was something he absolutely adored." "He told me: 'Matty, the message I would tell everyone is you never know when it's going to be the last day you see your family'." "The message was very clear: make the most of every day because you just don't know." Mr Chapman said proceeds from a <a href="https://www.gofundme.com/f/the-family-of-john-hunt" target="_blank" rel="nofollow noreferrer noopener">fundraiser </a>set up after the horrifying attack, which has currently raised more than $53,000 AUD, will go to John's surviving daughter, Amy. He said John had said his "biggest desire" was to make sure Amy had "no money worries for the rest of her life". "There are a lot of people, including myself, who feel helpless and would like to do something," he said. "John would like nothing more for Amy after these horrific events than a life that is a little less stressful, because life will never be stress-free again." "It's not going to take their grief away - it's not going to take the pain away or change anything - but it might help them have an easier life." John and Amy released a joint statement on Saturday, thanking the public for their messages of support during what they described as "an extremely difficult time for us". "The devastation that we are experiencing cannot be put into words," they said. "We would like to thank people for their kind messages and for the support we have received in recent days. These have provided great comfort to us for which we are very grateful." "As you can imagine, this is an extremely difficult time for us, and we need time and space to come to terms with what has happened and start the grieving process." As the investigation continues into the brutal deaths, police shared that they have not yet been able to speak to him as he remains in a serious condition after suffering self-inflicted wounds. Image credits: GoFundMe / Facebook

Family & Pets

With all this bird flu around, how safe are eggs, chicken or milk?

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/enzo-palombo-249510">Enzo Palombo</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> Recent outbreaks of bird flu – in <a href="https://www.cdc.gov/flu/avianflu/avian-flu-summary.htm">US dairy herds</a>, <a href="https://www.abc.net.au/news/rural/2024-06-04/third-victorian-poultry-farm-declares-outbreak-avian-influenza/103932694">poultry farms in Australia</a> and elsewhere, and <a href="https://theconversation.com/bird-flu-is-hitting-australian-poultry-farms-and-the-first-human-case-has-been-reported-in-victoria-heres-what-we-know-230691">isolated cases</a> <a href="https://www.statnews.com/2024/05/30/bird-flu-third-case-human-infection-caused-respiratory-symptoms/">in humans</a> – have raised the issue of food safety. So can the virus transfer from infected farm animals to contaminate milk, meat or eggs? How likely is this? And what do we need to think about to minimise our risk when shopping for or preparing food? <h2>How safe is milk?</h2> Bird flu (or avian influenza) is a bird disease caused by specific types of influenza virus. But the virus can also infect cows. <a href="https://www.cdc.gov/flu/avianflu/avian-flu-summary.htm">In the US</a>, for instance, to date more than 80 dairy herds in at least nine states have been infected with the H5N1 version of the virus. Investigations are <a href="https://www.aphis.usda.gov/livestock-poultry-disease/avian/avian-influenza/hpai-detections/livestock">under way</a> to confirm how this happened. But we do know infected birds can shed the virus in their saliva, nasal secretions and faeces. So bird flu can potentially contaminate animal-derived food products during processing and manufacturing. Indeed, fragments of bird flu genetic material (RNA) were found in <a href="https://theconversation.com/how-bird-flu-virus-fragments-get-into-milk-sold-in-stores-and-what-the-spread-of-h5n1-in-cows-means-for-the-dairy-industry-and-milk-drinkers-228689">cow’s milk</a> from the dairy herds associated with <a href="https://www.statnews.com/2024/05/30/bird-flu-third-case-human-infection-caused-respiratory-symptoms/">infected US farmers</a>. However, the spread of bird flu among cattle, and possibly to humans, is likely to have been caused through contact with <a href="https://www.agriculturedive.com/news/contaminated-milk-equipment-potential-source-of-bird-flu-spread-to-cattle/712555/">contaminated milking equipment</a>, not the milk itself. The test used to detect the virus in milk – which uses similar PCR technology to lab-based COVID tests – is also highly sensitive. This means it can detect very low levels of the bird flu RNA. But the test does not distinguish between live or inactivated virus, just that the RNA is present. So from this test alone, we cannot tell if the virus found in milk is infectious (and capable of infecting humans). Does that mean milk is safe to drink and won’t transmit bird flu? Yes and no. In Australia, where bird flu has not been reported in dairy cattle, the answer is yes. It is safe to drink milk and milk products made from Australian milk. In the US, the answer depends on whether the milk is <a href="https://www.sciencedirect.com/science/article/abs/pii/B978184569216250013X?via%3Dihub">pasteurised</a>. We know pasteurisation is a common and reliable method of destroying concerning microbes, including influenza virus. Like most viruses, influenza virus (including bird flu virus) is inactivated by heat. Although there is little direct research on whether pasteurisation inactivates H5N1 in milk, we can extrapolate from what we know about heat inactivation of H5N1 in <a href="https://www.sciencedirect.com/science/article/pii/S0362028X22060732?via%3Dihub">chicken</a> and <a href="https://www.mdpi.com/2036-7481/13/4/60">eggs</a>. So we can be confident there is no risk of bird flu transmission via pasteurised milk or milk products. However, it’s another matter for unpasteurised or “raw” US milk or milk products. A recent <a href="https://www.nejm.org/doi/full/10.1056/NEJMc2405495">study</a> showed mice fed raw milk contaminated with bird flu developed signs of illness. So to be on the safe side, it would be advisable to avoid raw milk products. <h2>How about chicken?</h2> Bird flu has caused sporadic outbreaks in wild birds and domestic poultry worldwide, including <a href="https://theconversation.com/bird-flu-is-hitting-australian-poultry-farms-and-the-first-human-case-has-been-reported-in-victoria-heres-what-we-know-230691">in Australia</a>. In recent weeks, there have been <a href="https://www.abc.net.au/news/rural/2024-06-04/third-victorian-poultry-farm-declares-outbreak-avian-influenza/103932694">three reported outbreaks</a> in <a href="https://agriculture.vic.gov.au/biosecurity/animal-diseases/poultry-diseases/avian-influenza-bird-flu#h2-0">Victorian poultry farms</a> (two with H7N3 bird flu, one with H7N9). There has been <a href="https://www.abc.net.au/news/rural/2024-05-23/bird-flu-detected-western-australia-chicken-farm/103880002">one</a> reported outbreak in <a href="https://www.agric.wa.gov.au/livestock-biosecurity/avian-influenza">Western Australia</a> (H9N2). The strains of bird flu identified in the Victorian and Western Australia outbreaks can cause human infection, although these <a href="https://agriculture.vic.gov.au/biosecurity/animal-diseases/poultry-diseases/avian-influenza-bird-flu#h2-8">are rare</a> and typically result from close contact with infected live birds or <a href="https://www.who.int/emergencies/situations/avian-influenza-a-(h7n9)-virus-outbreak">contaminated environments</a>. Therefore, the chance of bird flu transmission in chicken meat is remote. Nonetheless, it is timely to remind people to handle chicken meat with caution as many dangerous pathogens, such as Salmonella and Campylobacter, can be found on chicken carcasses. Always handle chicken meat carefully when shopping, transporting it home and storing it in the kitchen. For instance, make sure no meat juices cross-contaminate other items, consider using a cool bag when transporting meat, and refrigerate or freeze the meat within two hours. <a href="https://theconversation.com/no-you-shouldnt-wash-raw-chicken-before-cooking-it-so-why-do-people-still-do-it-192723">Avoid washing your chicken</a> before cooking to prevent the spread of disease-causing microbes around the kitchen. Finally, cook chicken thoroughly as viruses (including bird flu) <a href="https://www.sciencedirect.com/science/article/pii/S0362028X22060732?via%3Dihub">cannot survive</a> cooking temperatures. <h2>Are eggs safe?</h2> The recent Australian outbreaks have occurred in egg-laying or mixed poultry flocks, so concerns have been raised about bird flu transmission via contaminated chicken eggs. Can flu viruses contaminate chicken eggs and potentially spread bird flu? It appears so. A <a href="https://www.sciencedirect.com/science/article/pii/S0196655306011862?via%3Dihub">report</a> from 2007 said it was feasible for influenza viruses to enter through the eggshell. This is because influenza virus particles are smaller (100 nanometres) than the pores in eggshells (at least 200 nm). So viruses could enter eggs and be protected from cleaning procedures designed to remove microbes from the egg surface. Therefore, like the advice about milk and meat, cooking eggs is best. The <a href="https://www.fda.gov/food/egg-guidance-regulation-and-other-information/questions-and-answers-regarding-safety-eggs-during-highly-pathogenic-avian-influenza-outbreaks">US Food and Drug Administration</a> recommends cooking poultry, eggs and other animal products to the proper temperature and preventing cross-contamination between raw and cooked food. <h2>In a nutshell</h2> If you consume pasteurised milk products and thoroughly cook your chicken and eggs, there is nothing to worry about as bird flu is inactivated by heat. The real fear is that the virus will evolve into highly pathogenic versions that can be transmitted from <a href="https://theconversation.com/bird-flu-is-hitting-australian-poultry-farms-and-the-first-human-case-has-been-reported-in-victoria-heres-what-we-know-230691">human to human</a>. That scenario is much more frightening than any potential spread though food.<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/231280/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/enzo-palombo-249510">Enzo Palombo</a>, Professor of Microbiology, <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/with-all-this-bird-flu-around-how-safe-are-eggs-chicken-or-milk-231280">original article</a>. </div>

Food & Wine

“Such a cowardly thing”: Police hunt after e-scooter hit-and-run on 81-year-old woman

Victoria Police have released an image of a man wanted in connection to an alleged attack on at 81-year-old outside the Melbourne Cricket Ground after an AFL game last Friday. Jessie Hatch, 81, was walking towards Jolimont Railway Station around 11pm when she was confronted by a man on an e-scooter, who told her to “move off the footpath”. Hatch then "explained that the footpath is not for vehicles and walked around him”, prompting the man to ride off, but he quickly turned around before allegedly hitting her from behind, causing her to fall to the ground and lose consciousness. According to Victoria Police, the rider allegedly did not stop to assist Hatch, and was unsuccessfully chased by a passerby. He was last seen heading west from the Swan Street Bridge. “She walked between 7-10m away and this guy’s doubled back and then smashed her from behind,” Jessie's son Ken told <a href="https://7news.com.au/news/mans-words-to-elderly-collingwood-fan-jessie-hatch-before-allegedly-hitting-her-with-e-scooter-in-mcg-hit-and-run-c-14571902" target="_blank" rel="noopener">7News</a>. “Apparently she stopped breathing for 20 seconds or so, that’s what we heard.” Jessie is still in hospital recovering with five stitches in her hand and undergoing more tests on her spine to see if there is permanent damage. “Such a cowardly thing, I don’t know what would have gone into his head to do that,” Jessie told 7News from her hospital bed. “Why would somebody do that? He should be ashamed of himself.” Police are investigating the incident, with Ken calling on the alleged perpetrator to come forward. “You made a mistake, you did something wrong, come forward,” he added. The man allegedly involved in the incident was of average height and had fair skin and a stocky build, with straight blonde/brown hair and grey/blue eyes. <div> </div> He was wearing thick-lensed glasses and a red jacket made of a shiny, waterproof material. Jessie’s story quickly gained attention around the AFL world, and Collingwood legend Peter Daicos was among those to offer his support. “I wanted to reach out, I heard about the incident after the game,” he said. “I hope you’re feeling better and I’m really looking forward to hearing that you’re back at the Collingwood games. “All the best from not just myself, but the boys and importantly the Collingwood Football Club. All our love, get well soon.” Image credits: 7News <div class="hide-print ad-no-notice css-qyun7f-StyledAdUnitWrapper ezkyf1c0" style="box-sizing: border-box; caret-color: #292a33; color: #292a33; font-family: HeyWow, Montserrat, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px;"> </div>

Legal

Father and grandfather drown after rescuing toddler

The father and grandfather of a two-year-old have tragically died after jumping into a hotel pool to save the toddler from drowning. On Easter Sunday evening, Dharmvir Singh, 38, and his 65-year-old father Gurjinder Singh drowned in the pool at the Top of the Mark Holiday Apartments in Surfer's Paradise when Dharmvir’s two-year-old child fell into the pool. The family members, who had travelled from Victoria to Queensland for their holiday, jumped in to save the two-year-old, although none of the family could swim. While the mother and child were both able to return to safety, Dharmvir and Gurjinder both died in the rescue. Emergency services were called to the Queensland hotel where the men were found unconscious, as paramedics performed CPR and attempted to revive the men but were unsuccessful. The mother and toddler were taken to hospital, and did not need any further treatment. Mitchell Ware from Queensland Ambulance Service said it was an “extremely emotional scene”. “Obviously, anyone could understand that not just to lose one family member but to lose two family members,” he said, according to the <a href="https://www.dailymail.co.uk/news/article-13258481/Top-Mark-Holiday-Apartments-Surfers-Paradise-drowning-Father-grandfather-killed-rescuing-toddler.html" target="_blank" rel="noopener">Daily Mail.</a> "I will just reiterate to the community to exercise due care, especially if you're not a strong swimmer, and especially if there's young children around, that you are really careful because we know that children and even adults can drown in a matter of seconds." Image credits: ABC

Caring

Eating some chocolate really might be good for you – here’s what the research says

<a href="https://theconversation.com/profiles/dan-baumgardt-1451396">Dan Baumgardt</a>, <a href="https://theconversation.com/institutions/university-of-bristol-1211">University of Bristol</a> Although it always makes me scoff slightly to see Easter eggs making their first appearance in supermarkets at the end of December, there are few people who aren’t delighted to receive a bit of chocolate every year. It makes sense that too much chocolate would be bad for you because of the high fat and sugar content in most products. But what should we make of common claims that eating some chocolate is actually good for you? Happily, there is a fair amount of evidence that shows, in the right circumstances, chocolate may be both beneficial for your heart and good for your mental state. In fact, chocolate – or more specifically cacao, the raw, unrefined bean – is a medicinal wonder. It contains many different active compounds which can evoke pharmacological effects within the body, like medicines or drugs. Compounds that lead to neurological effects in the brain have to be able to cross the <a href="https://link.springer.com/chapter/10.1007/978-3-642-13443-2_7">blood-brain barrier</a>, the protective shield which prevents harmful substances – like toxins and bacteria – entering the delicate nervous tissue. One of these is the compound <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3672386/">theobromine</a>, which is also found in tea and contributes towards its bitter taste. Tea and chocolate also contain caffeine, which theobromine is related to as part of the purine family of chemicals. These chemicals, among others, contribute to chocolate’s addictive nature. They have the ability to cross the blood-brain barrier, where they can influence the nervous system. They are therefore known as <a href="https://pubmed.ncbi.nlm.nih.gov/15549276/">psychoactive</a> chemicals. <figure><iframe src="https://www.youtube.com/embed/HloqayQdR6M?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> What effects can chocolate have on mood? Well, <a href="https://academic.oup.com/nutritionreviews/article/71/10/665/1931144?login=false">a systematic review</a> looked at a group of studies which examined the feelings and emotions associated with consuming chocolate. Most demonstrated improvements in mood, anxiety, energy and states of arousal. Some noted the feeling of guilt, which is perhaps something we’ve all felt after one too many Dairy Milks. <h2>Health benefits of cocoa</h2> There are other organs, aside from the brain, that might benefit from the medicinal effects of cocoa. For centuries, chocolate has been used as a medicine to treat a <a href="https://pubmed.ncbi.nlm.nih.gov/10917925/">long list of diseases</a> including anaemia, tuberculosis, gout and even low libido. These might be spurious claims but there is evidence to suggest that eating cacao has a positive effect on the cardiovascular system. First, it can prevent <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068178/">endothelial dysfunction</a>. This is the process through which arteries harden and get laden down with fatty plaques, which can in turn lead to heart attacks and strokes. Eating dark chocolate may also reduce <a href="https://www.sciencedirect.com/science/article/pii/S1537189115001135?via%3Dihub">blood pressure</a>, which is another risk factor for developing arterial disease, and prevent formation of clots which block up blood vessels. <figure><iframe src="https://www.youtube.com/embed/8VUcPCbSSCY?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> Some studies have suggested that dark chocolate might be useful in adjusting ratios of <a href="https://pubmed.ncbi.nlm.nih.gov/20968113/">high-density lipoprotein cholesterol</a>, which can help protect the heart. Others have examined insulin resistance, the phenomenon associated with Type 2 diabetes and weight gain. They suggest that the <a href="https://www.sciencedirect.com/science/article/pii/S0963996900000697#:%7E:text=Cocoa%20is%20rich%20in%20polyphenols%20particularly%20in%20catechins,and%20cocoa%20powder%20have%20been%20published%20only%20recently.">polyphenols</a> – chemical compounds present in plants – found in foodstuffs like chocolate may also lead to <a href="https://pubmed.ncbi.nlm.nih.gov/29993262/">improved control of blood sugars</a>. <h2>Chocolate toxicity</h2> As much as chocolate might be considered a medicine for some, it can be a poison for others. It’s well documented that the ingestion of caffeine and theobromine is highly toxic for domestic animals. Dogs are <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4801869/">particularly affected</a> because of their often voracious appetites and generally unfussy natures. The culprit is often dark chocolate, which can provoke symptoms of agitation, rigid muscles and even seizures. In certain cases, if ingested in high enough quantities, it can lead to comas and abnormal, even fatal heart rhythms. Some of the compounds found in chocolate have also been found to have potentially negative effects in humans. Chocolate is a source of oxalate which, along with calcium, is one of the main components of <a href="https://pubmed.ncbi.nlm.nih.gov/20301742/">kidney stones</a>. Some clinical groups have advised against consuming oxalate rich foods, such as spinach and rhubarb – and chocolate, for those who suffer from recurrent kidney stones. So, what should all this mean for our chocolate consumption habits? Science points in the direction of chocolate that has as high a cocoa solid content as possible, and the minimum of extras. The potentially harmful effects of chocolate are more related to fat and sugar, and may counteract any possible benefits. A daily dose of 20g-30g of plain or dark chocolate with cocoa solids above 70% – rather than milk chocolate, which contains fewer solids and white chocolate, which contains none – could lead to a greater health benefit, as well as a greater high. But whatever chocolate you go for, please don’t share it with the dog.<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/226759/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/dan-baumgardt-1451396">Dan Baumgardt</a>, Senior Lecturer, School of Physiology, Pharmacology and Neuroscience, <a href="https://theconversation.com/institutions/university-of-bristol-1211">University of Bristol</a> Image credits: Getty Images 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/eating-some-chocolate-really-might-be-good-for-you-heres-what-the-research-says-226759">original article</a>.

Body

Here’s why having chocolate can make you feel great or a bit sick – plus 4 tips for better eating

<a href="https://theconversation.com/profiles/saman-khalesi-366871">Saman Khalesi</a>, <a href="https://theconversation.com/institutions/cquniversity-australia-2140">CQUniversity Australia</a> Australians are <a href="https://www.retail.org.au/media/sweet-spending-boon-predicted-for-easter-retail">predicted</a> to spend around A$1.7 billion on chocolates, hot cross buns and other special foods this Easter season. Chocolate has a long history of production and consumption. It is made from cacao beans that go through processes including fermentation, drying, roasting and grounding. What is left is a rich and fatty liquor that is pressed to remove the fat (cocoa butter) and the cacao (or “cocoa”) powder which will then be mixed with different ingredients to produce dark, milk, white and other types of chocolates. There are several health benefits and potential problems that come in these sweet chocolatey packages. <h2>The good news</h2> Cacao beans contain <a href="https://foodstruct.com/food/cocoa-bean">minerals</a> like iron, potassium, magnesium, zinc and phosphorus and some vitamins. They are also rich in beneficial chemicals called <a href="https://pubmed.ncbi.nlm.nih.gov/23150750/">polyphenols</a>. These are great antioxidants, with the potential to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465250/">improve heart health</a>, increase <a href="https://pubmed.ncbi.nlm.nih.gov/25164923/">nitric oxide</a> (which dilates blood vessels) and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3488419/">reduce blood pressure</a>, provide food for gut microbiota and <a href="https://www.mdpi.com/2072-6643/12/7/1908">promote gut health</a>, boost the <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465250/">immune system</a> and reduce inflammation. However, the concentration of polyphenols in the chocolate we eat depends largely on the cocoa solid amounts used in the final product. In general terms, the darker the chocolate, the more cocoa solids, minerals and polyphenols it has. For example, dark chocolates may have around <a href="https://www.tandfonline.com/doi/full/10.1080/10942912.2011.614984">seven times more polyphenols</a> compared to white chocolates and <a href="https://www.tandfonline.com/doi/full/10.1080/10942912.2011.614984">three times more polyphenols</a> compared to milk chocolates. <h2>But also some bad news</h2> Unfortunately, the <a href="https://theconversation.com/treat-or-treatment-chocolate-is-good-but-cocoa-is-better-for-your-heart-3084">health benefits of cocoa solids</a> are easily offset by the high sugar and fat content of modern-day chocolates. For example, milk and white chocolate eggs are on average 50% sugar, 40% fat (mostly saturated fats) – which means a lot of added kilojoules (calories). Also, there may be some side effects that come with ingesting chocolate. Cocoa beans include a compound called theobromine. While it has the anti-inflammatory properties responsible for some of the health benefits of chocolate, it is also a mild brain stimulant that acts in a similar way to caffeine. The mood boost it offers may also be partly responsible for how much we <a href="https://www.frontiersin.org/articles/10.3389/fphar.2015.00030/full?crsi=662496658&cicada_org_src=healthwebmagazine.com&cicada_org_mdm=direct">like chocolate</a>. Dark chocolate has higher theobromine compared to milk and white chocolate. But accordingly, overindulging in chocolate (and therefore theobromine) may lead to feeling restless, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3672386/">headaches</a> and nausea. <h2>What else is in your chocolate?</h2> Milk and dairy-based chocolates may also cause stomach upset, abdominal pain and bloating in people with <a href="https://dietitiansaustralia.org.au/health-advice/lactose-intolerance">lactose intolerance</a>. This happens when we don’t produce enough lactase enzymes to digest milk sugar (lactose). People with lactose intolerance can usually tolerate up to 6 grams of lactose without showing symptoms. Milk chocolate can have around <a href="https://www.ncbi.nlm.nih.gov/books/NBK310258/">3 grams of lactose</a> per 40 grams (the size of a standard chocolate bar). So two chocolate bars (or the equivalent in milk chocolate eggs or bunnies) may be enough to cause symptoms. It’s worth noting that lactase enzyme activity dramatically declines as we age, with the highest activity in newborns and children. So lactose sensitivity or intolerance may not be such an issue for your kids and your symptoms may increase over time. Genetics also plays a major role in how sensitive people are to lactose. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6815241/">Allergic reactions</a> to chocolate are usually due to the added ingredients or cross-contamination with potential allergens such as nuts, milk, soy, and some sweeteners used in the production of chocolate. Symptoms can be mild (acne, rashes and stomach pain) or more severe (swelling of the throat and tongue and shortness of breath). If you or your family members have known allergic reactions, make sure you read the label before indulging – especially in a whole block or basket of the stuff. And if you or your family members do experience symptoms of an allergic reaction after eating chocolate, <a href="https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/allergic-reactions-emergency-first-aid">seek medical attention</a> immediately. <h2>4 take home tips</h2> So, if you are like me and have a weakness for chocolate there are a few things you can do to make the experience a good one.<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/202848/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <ol> <li>keep an eye out for the darker chocolate varieties with higher cocoa solids. You may notice a percentage on labelling, which refers to how much of its weight is from cocoa beans. In general, the higher this percentage, the lower the sugar. White chocolate has almost no cocoa solid, and mostly cocoa butter, sugar and other ingredients. Dark chocolate has 50–100% cocoa beans, and less sugar. Aim for at least 70% cocoa</li> <li>read the fine print for additives and possible cross-contamination, especially if allergies might be an issue</li> <li>the ingredients list and nutrition information panel should tell you all about the chocolate you choosing. Go for varieties with lower sugar and less saturated fat. Nuts, seeds and dried fruits are better ingredients to have in your chocolate than sugar, creme, syrup, and caramel</li> <li>finally, treat yourself – but keep the amount you have within sensible limits!</li> </ol> <a href="https://theconversation.com/profiles/saman-khalesi-366871">Saman Khalesi</a>, Postdoctoral Fellow of the National Heart Foundation & Senior Lecturer and Discipline Lead in Nutrition, School of Health, Medical and Applied Sciences, <a href="https://theconversation.com/institutions/cquniversity-australia-2140">CQUniversity Australia</a> Image credits: Getty Images 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/heres-why-having-chocolate-can-make-you-feel-great-or-a-bit-sick-plus-4-tips-for-better-eating-202848">original article</a>.

Food & Wine

Run out of butter or eggs? Here’s the science behind substitute ingredients

<a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> It’s an all too common situation – you’re busy cooking or baking to a recipe when you open the cupboard and suddenly realise you are missing an ingredient. Unless you can immediately run to the shops, this can leave you scrambling for a substitute that can perform a similar function. Thankfully, such substitutes can be more successful than you’d expect. There are a few reasons why certain ingredient substitutions work so well. This is usually to do with the chemistry and the physical features having enough similarity to the original ingredient to still do the job appropriately. Let’s delve into some common ingredient substitutions and why they work – or need to be tweaked. <iframe id="IitfH" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/IitfH/1/" width="100%" height="400px" frameborder="0"></iframe> <h2>Oils versus butter</h2> Both butter and oils belong to a chemical class called <a href="https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Map%3A_Fundamentals_of_General_Organic_and_Biological_Chemistry_(McMurry_et_al.)/23%3A_Lipids/23.01%3A_Structure_and_Classification_of_Lipids">lipids</a>. It encompasses solid, semi-solid and liquid fats. In a baked product the “job” of these ingredients is to provide flavour and influence the structure and texture of the finished item. In cake batters, lipids contribute to creating an emulsion structure – this means combining two liquids that wouldn’t usually mix. In the baking process, this helps to create a light, fluffy crumb. One of the primary differences between butter and oil is that butter is only about 80% lipid (the rest being water), while <a href="https://www.nutritionadvance.com/types-of-cooking-fats-and-oils/">oil is almost 100% lipid</a>. Oil creates a softer crumb but is still a great fat to bake with. You can use a wide range of oils from different sources, such as olive oil, rice bran, avocado, peanut, coconut, macadamia and many more. Each of these may impart different flavours. Other “butters”, such as peanut and cashew butter, aren’t strictly butters but pastes. They impart different characteristics and can’t easily replace dairy butter, unless you also add extra oil. <h2>Aquafaba or flaxseed versus eggs</h2> Aquafaba is the liquid you drain from a can of legumes – such as chickpeas or lentils. It contains proteins, kind of how egg white also contains proteins. The proteins in egg white include albumins, and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5912395/">aquafaba also contains albumins</a>. This is why it is possible to make meringue from egg whites, or from aquafaba if you’re after a vegan version. The proteins act as a foam stabiliser – they hold the light, airy texture in the product. The concentration of protein in egg white is a bit higher, so it doesn’t take long to create a stable foam. Aquafaba requires more whipping to create a meringue-like foam, but it will bake in a similar way. Another albumin-containing alternative for eggs is <a href="https://foodstruct.com/compare/seeds-flaxseed-vs-egg">flaxseed</a>. These seeds form a thick gel texture when mixed with a little water. The texture is similar to raw egg and can provide structure and emulsification in baked recipes that call for a small amount of egg white. <h2>Lemon plus dairy versus buttermilk</h2> Buttermilk is the liquid left over after churning butter – it can be made from sweet cream, cultured/sour cream or whey-based cream. Buttermilk mostly <a href="https://www.journalofdairyscience.org/article/S0022-0302(06)72115-4/fulltext">contains proteins and fats</a>. Cultured buttermilk has a somewhat tangy flavour. Slightly soured milk can be a good substitute as it contains similar components and isn’t too different from “real” buttermilk, chemically speaking. One way to achieve slightly soured milk is by adding some lemon juice or cream of tartar to milk. Buttermilk is used in pancakes and baked goods to give extra height or volume. This is because the acidic (sour) components of buttermilk interact with baking soda, producing a light and airy texture. Buttermilk can also influence flavour, imparting a slightly tangy taste to pancakes and baked goods. It can also be used in sauces and dressings if you’re looking for a lightly acidic touch. <h2>Honey versus sugar</h2> Honey is a <a href="https://resources.perkinelmer.com/lab-solutions/resources/docs/APP_Analysis-of-Sugars-in-Honey-012101_01.pdf">complex sugar-based syrup</a> that includes floral or botanical flavours and aromas. Honey can be used in cooking and baking, adding both flavour and texture (viscosity, softness) to a wide range of products. If you add honey instead of regular sugar in baked goods, keep in mind that honey imparts a softer, moister texture. This is because it contains more moisture and is a humectant (that is, it likes to hold on to water). It is also less crystalline than sugar, unless you leave it to crystallise. The intensity of sweetness can also be different – some people find honey is sweeter than its granular counterpart, so you will want to adjust your recipes accordingly. <h2>Gluten-free versus regular flour</h2> Sometimes you need to make substitutions to avoid allergens, such as gluten – the protein found in cereal grains such as wheat, rye, barley and others. Unfortunately, gluten is also the component that gives a nice, stretchy, squishy quality to bread. To build this characteristic in a gluten-free product, it’s necessary to have a mixture of ingredients that work together to mimic this texture. Common ingredients used are corn or rice flour, xanthan gum, which acts as a binder and moisture holder, and tapioca starch, which is a good water absorbent and can aid with binding the dough. <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/202036/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Associate Professor (Food Science), <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern 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/run-out-of-butter-or-eggs-heres-the-science-behind-substitute-ingredients-202036">original article</a>.

Food & Wine

Retiree threatened with $200,000 fine over home egg business

A Queensland retiree has insisted that he will continue to sell eggs from the chooks in his backyard despite authorities threatening him with a fine up to $200,000. Murray Koina said that when he first received the email about his business he thought it was a scam and ignored it. It wasn't until they pushed for him to stop that he immediately realised things were getting serious. "They said it was a health issue, someone could get poisoned by an egg," Murray told Today show hosts Karl Stefanovic and Sarah Abo. "Well my mother grew eggs from when I was a baby and we've eaten them and given them away and sold them and I don't think anyone's died yet - and I'm 73." Murray added that he could get a licence to avoid the fine and continue his little business, but that costs $630 upfront and then around $450 every year to renew it, so it's just not worth it. "I sell around a dozen cartons a week at $4 a dozen so that wouldn't make sense," he said. "I can't say what I really feel about it, but I'm really, you know, p---ed off." Image: Today

Caring

"He's in good spirits": Rex Hunt's devastating diagnosis

AFL legend Rex Hunt has been diagnosed with dementia, with his family sharing that they are giving him "love and support" through the difficult time. Hunt's family shared the news of his diagnosis to the Herald Sun, with his wife Lynne saying they are going through a difficult time, but are rallying together. “Rex has recently been diagnosed with dementia,” Hunt’s wife Lynne said. “We are dealing with this as a family and are giving him love and support." “He is fit and in good spirits and looking forward to going fishing again soon." “Thousands of families around Australia have loved ones living with dementia and we are no different from any of them." “We are so very grateful for the constant support of Rex’s doctors and our friends.” In September, Hunt returned to a private care facility as his mental health issues, a result of his recent diagnosis with bipolar depression, continued to deteriorate. The 74-year-old has received an influx of messages of support from prominent sporting figures, including from long-time friend Sam Newman. On Newman's You Cannot Be Serious podcast, he shared a message for Hunt, saying, “It is a thing that grabs people at various stages of their life.” “I have been out to see Rex a couple of times and he is up and down in his mental acuity, but if he gets his meds right he is fine, so we wish him well." “We wish him well, we really do, because he had been – probably still is – a very great contributor to entertainment.” Image credits: Getty Images

Caring

“I’m being racist to eggs”: Wellness influencer slammed for innocent comment

An Australian influencer has been forced to address a "racist" comment she made about her son's lunch. Health and fitness influencer Sarah Stevenson, who is known by her millions of followers as Sarah's Day, was filming herself as she made lunch for her son. The 31-year-old stopped herself as she made her child a curried egg sandwich, saying he be dubbed “the smelly boy in the playground” if he took the meal to school. “Do you want to be ‘smelly curried egg boy’?” she asked him. While the seemingly innocent comment went unnoticed by many of her followers, one person sent her a message demanding an apology for her "borderline racist" comment. The entrepreneur and mum-of-two replied to the private message in a video response to her followers explaining that she meant the “egg smell” and didn't mean anything racist. “Didn’t everyone go to school with someone who brought eggs in their lunch and you’re like, ‘ew, you smell like rotten eggs’... not ‘you smell like curry!’,” she said in the video on her Instagram Stories. She said sarcastically, “I’m being racist to eggs.” Stevenson then doubled down on the follower’s outrage, following that with a cooking tutorial for “racist eggs”. The late night social media saga was re-shared by a popular account, where it was dubbed “egg gate” and plenty more people weighed in on the drama. “She should have apologised and taken it down instead she’s made it worse,” one commenter wrote. The general consensus from the public was that the original racism accusation “was a definite reach”, but she went too far with her explanation. “Honestly don’t think there was any malice in the original comment — she definitely scrambled (ha!), way too far in explaining herself afterwards though,” someone wrote. Image credits: Instagram

Food & Wine

Hunt for Cinderella! Mystery shoe left at Prince Christian's party sparks search

A mystery shoe left at Prince Christian's <a href="https://oversixty.com.au/lifestyle/family-pets/unseen-pics-of-prince-christian-mark-his-18th-birthday" target="_blank" rel="noopener">18th birthday party</a> inside Christianborg Palace has sparked a search for a real life Cinderella. In the hours after the ball, which saw royalty from around the world attend, the Danish royal household posted a photo of the gold stiletto that was left behind from one of the high profile party guests. The post read, "Is it Cinderella who forgot her shoe last night?" The caption continued, "When the guests at Her Majesty the Queen's gala dinner yesterday had gone home, this lonely stiletto shoe was left at Christiansborg Castle." "The owner is welcome to contact you to get it back." <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/CydeENrNum2/?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/CydeENrNum2/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by DET DANSKE KONGEHUS 🇩🇰 (@detdanskekongehus)</a> </div> </blockquote> The ball was attended by Crown Princess Mary and Crown Prince Frederik, along with Christian's younger siblings Princess Isabella, 16, Prince Vincent and Princess Josephine, both 12. His uncle Prince Joachim, who relocated to America in August, was also there with his wife Princess Marie and their three youngest children Count Felix, 21, Count Henrik, 14, and Countess Athena, 12. A number of future monarchs were also present including royals from Sweden, Norway, the Netherlands and Belgium. Thankfully, the owner of the shoe was found, with Anne-Sofie Tørnsø Olesen, from Denmark's Egedal region, coming forward to claim the golden stiletto. And it turns out, she left it at the palace on purpose after being inspired by the story of Cinderella who marries her prince after long search. "I thought it was a bit funny myself, and I talked to my family and friends about it before, and they agreed that I should do it," Tørnsø Olesen, 18, told local Danish publication Se & Hør. "It's such a chance you won't get again." She said she was keen to get the shoe back because it was "a memory from a great evening". The lost shoe, by Danish brand Deichmann's Catwalk collection, sparked an immediate flurry of comments on the royal family's Instagram page. The shoe brand said, "If the princess comes from a long way, we will gladly give her a new pair". Image credits: Getty Images / Instagram

Beauty & Style

Sam Newman shares tragic update on Rex Hunt

The renowned football commentator and former AFL/VFL star, Rex Hunt, has once again been admitted to a healthcare facility as he continues to battle with his mental health. Just last week, Hunt made a brief appearance at a media event and seemed to be in good spirits. However, on Friday, he was readmitted to a care facility. Sam Newman, a former AFL star and controversial media personality, has provided an update on Hunt's condition. Newman, who is a close friend of Hunt, expressed his concerns for Hunt's current state of mind. He emphasised the importance of Hunt taking a break from the public eye and focusing on his overall well-being – spiritually, physically, and mentally. “It is well documented that I am a friend of Rex Hunt and I worry for his present state of mind. He should give himself a break from public life and focus on his wellbeing spiritually, physically and mentally," Newman said to <a href="https://www.heraldsun.com.au/entertainment/fiona-byrne/sam-newman-urges-rex-hunt-to-prioritise-his-health/news-story/67ac590bd791341a26533f5ae7334243?amp" target="_blank" rel="noopener">The Herald Sun</a>. "He is a good friend, and we all want the best for him.” Another longtime friend of Hunt, former athlete, manager and former Mayor of Brighton John Locco, shared his hope for Hunt's steady progress towards recovery. Locco conveyed that many people are in support of Hunt and wish him well during this challenging time: “We are hopeful that over time that he can make steady progress to recovery and there are many people in support of Rex who wish him well in his current situation.” In July, Newman had previously disclosed that the 74-year-old Hunt, who battles bipolar depression, was not doing well. He revealed that Hunt was under the care of an institution and facing a decline in his mental health. Hunt's illustrious career includes two VFL/AFL premierships as a player and a successful stint as a football commentator on radio. He also gained fame through his television fishing show, which garnered a dedicated fan following. Hunt has been open about his mental health struggles, particularly after being hospitalised in January following an incident on a Victorian freeway. He acknowledged the role of painkilling drugs in his life, which he became dependent on after a neck operation seven years ago. This dependency led to significant changes in his life, especially in his mental and emotional well-being. Hunt even disclosed that he had experienced an opioid overdose at one point, resulting in a rapid decline in his health. In this difficult period, Hunt's friends and supporters continue to rally around him, hoping for his recovery and well-being. Images: Facebook / Getty Images

Caring

Royal family's 175-year-old right to hunt comes to an end

The royal family can no longer hunt at the five-century old Abergeldie Estate that is next door to Balmoral Castle. Abergeldie's new owner, Alastair Storey, has terminated the royal family's sporting rights lease, established by Prince Albert in 1852, which means they can no longer go hunting, deer stalking or fishing at the estate, ending the 175-year-old tradition. Storey reportedly has plans to "transform" buildings on the estate into private accommodation and hunting lodges, according to the Daily Telegraph. Planning documents filed with Aberdeenshire council confirmed this: "For the last 175 years the Royal family have leased the sporting rights at Abergeldie but this has now ceased, and will be actively run by the new Laird. "To facilitate the transformation and to effectively run the estate, new facilities will be required." The documents also stated that the buildings around the farmhouse "facilitate accommodation for the running of the estate and will include a social space for paying visitors to support the sporting activities on the estate". This is a huge change from the original agreements Prince Albert drew up with the Gordon family, who previously owned the estate. This also comes after the late Queen agreed to pay more for the shooting and hunting rights on the sporting estate 25 years ago, after she was asked to increase the nominal rent that was being paid by the royal family for access. The 11,532-acre estate is nestled between the late Queen Elizabeth's former estate and the King's residence, Birkhall. It was sold in 2021 after the death of the 21st Baron of Abergeldie, John Gordon, to Storey who bought the estate for £23 million. Although Storey purchased 34 properties dotted around the vast estate, he has not bought out Abergeldie Castle, which still belongs to the Gordon family. Storey, 70, is a Scottish businessman and chief executive of WSH, and was labelled the "most influential man in the UK hospitality industry" in 2012. He was made an Order of the British Empire (OBE) by Queen Elizabeth in 2017. Images: Getty

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