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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

I spy with my little eye: 3 unusual Australian plant ecosystems to spot on your next roadtrip

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/gregory-moore-1779">Gregory Moore</a>, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a> When the growing gets tough, the tough trees and shrubs get growing. Australia’s environment is brutal. Its ancient, low-nutrient soils and generally low rainfall make it a hard place for plants to grow. Despite this, the continent is filled with wonderfully diverse plant ecosystems. If you don’t know what you’re looking for, it can be easy to miss these seemingly unremarkable species. So, here are three little-known Australian plant species and ecosystems to look out for during your next roadtrip. <h2>1. Cycads and eucalypts</h2> If you are driving a coastal route along southern New South Wales, keep an eye out for the stunning combination of burrawang cycads (Macrozamia communis) and spotted gum (Corymbia maculata). These species live in harmony along the <a href="https://www.botanicgardens.org.au/our-science/our-collections/plant-families/cycads#:%7E:text=Meet%20one%20of%20the%20world's%20most%20southern%20Cycads&text=On%20the%20New%20South%20Wales,Spotted%20Gums%20(Corymbia%20maculata).">NSW coastline</a>, from Kempsey to Bega, and inland as far as Mudgee. If you’re on a road trip, now is the perfect time to talk to children about ancient moving continents, volcanoes and dinosaurs. Cycads are <a href="https://anpsa.org.au/APOL2009/feb09-s3.html">ancient gymnosperms</a> (cone-bearing plants) which evolved long before the Gondwanan supercontinent separated. These tough, hardy plants saw the dinosaurs come and go, and their relatives are found all around the world. These <a href="https://www.botanicgardens.org.au/our-science/our-collections/plant-families/cycads#:%7E:text=Not%20only%20is%20Macrozamia%20communis,inland%20as%20far%20as%20Mudgee.">cycads</a> form a striking understorey to the spotted gum. As their scientific name (Macrozamia communis) suggests, they form a dense community. Further north in Queensland, pineapple cycads (Lepidozamia peroffskyana), and Western Australia’s zamia palm (Macrozamia riedlei) are also worth spotting. Cycad seeds are poisonous, but First Nations Australians worked out a complex process to prepare them for <a href="https://www.apscience.org.au/apsf20036/">safe eating</a>. This involved dissolving the <a href="https://www.scienceflip.com.au/subjects/chemistry/equilibriumandacidreactions/learn10/">plant’s toxins</a> in running water, cooking, working and grinding the seeds into a powder. Spotted gums evolved long after dinosaurs went extinct. Early eucalypt fossils date from about 34 million years ago, while current species are often only a few million years old. Spotted gums are a great example of how plants that survive tough environments often also do well in difficult <a href="https://theconversation.com/the-humble-spotted-gum-is-a-world-class-urban-tree-heres-why-212540">urban situations</a>. Cycads are similarly found growing in poor soils and arid conditions. They have long, glossy leaves up to about 1.5 metres in length with lots of leaflets. There are both male and female plants. The female cone is an impressive, wide-domed structure that can be almost half a metre across. Its bright orange-red seeds are eaten by <a href="https://backyardbuddies.org.au/backyard-buddies/cycads/#:%7E:text=If%20you%20have%20a%20female,bats%20will%20feed%20on%20them.">foraging marsupials</a>, large birds and flying foxes. Spotted gums are tall, straight eucalyptus trees with dark green, glossy leaves. Old bark creates dark grey spots against their cream coloured trunk, giving them a mottled look. It is interesting to see ancient and modern species in such a close community relationship in cycad-spotted gum forests. Both are also well-adapted to the fires that frequent their habitat. <h2>2. Ancient acacias</h2> Travelling inland, the environment gets even tougher. Most large trees disappear and are replaced by woodlands dominated by <a href="https://www.agriculture.gov.au/sites/default/files/abares/forestsaustralia/publishingimages/forest%20profiles%202005/acacia_forests_2005.pdf">inland acacia</a> (wattle) species. These inland acacias are short but mighty, with deep, extensive root systems. Two of these species, <a href="http://theconversation.com/the-mighty-mulga-grows-deep-and-lives-long-118838">mulga</a> (Acacia aneura) and brigalow (A. harpophylla) are part of Australian folklore. A Banjo Paterson character <a href="https://gutenberg.net.au/ebooks/e00072.txt">says</a>: “You know how the brigalow grows […] saplings about as thick as a man’s arm”. Nutrients and water resources are limited, so mulga and brigalow trees are often evenly spaced across the landscape. This eerie symmetry makes it look like they were planted by humans. Many people are unaware that the twisted, stunted specimens they see are more than 250 years old and occupy vast tracts of the Australian landscape. <a href="https://www.dcceew.gov.au/environment/biodiversity/threatened/action-plan/priority-plants/waddy-wood">Waddy-wood</a> (Acacia peuce) is a rare species of acacia, found in just three locations on the edge of the Simpson Desert. This tree has very strong wood, and was used by Indigenous Australians for making clubs (waddys) and tools for carrying fire. Inland acacias were widely used by Indigenous Australians for their wood, resins and medicinal properties. They have also been used as <a href="https://www.dpi.nsw.gov.au/__data/assets/pdf_file/0003/671421/using-mulga-as-a-forage-supplement-for-livestock-in-droughts.pdf">fodder for livestock</a>, especially during drought. These <a href="https://era.dpi.qld.gov.au/id/eprint/13430/1/QJAS_6%5B2%5D_1949_pp87-139_everist.pdf">crucial species</a> provide important habitat for other plants and animals. But they are under threat. As old trees collapse and die, there are no young trees replacing them. This is because of drought and grazing, compounded by <a href="https://www.agriculture.gov.au/sites/default/files/documents/environmental-risk-mitigation-plan-acacia.pdf">climate change</a>. <a href="https://www.britannica.com/science/desertification">Desertification</a> – where fertile land is degraded until it essentially becomes desert – is becoming a huge problem due to the massive area dominated by acacias. <h2>3. Boabs</h2> If you’re driving across the Northern Territory and Western Australia, you might come across the <a href="https://theconversation.com/built-like-buildings-boab-trees-are-life-savers-with-a-chequered-past-118821">mighty boab</a> (Adansonia gregoryii). These close relatives of the African and Madagascan baobabs <a href="https://theconversation.com/baobab-trees-all-come-from-madagascar-new-study-reveals-that-their-seeds-and-seedlings-floated-to-mainland-africa-and-all-the-way-to-australia-231031">floated to Australia</a> as seeds or seedlings around 12 million years ago. These <a href="https://www.australiangeographic.com.au/topics/science-environment/2019/07/how-did-the-iconic-boab-tree-get-to-australia/">deciduous trees</a> live in mostly dry environments that also experience strong monsoonal-type rains. Boabs trap and store water in their trunks, allowing them not only to survive but thrive. Their African and Madagascan baobab relatives are sometimes called <a href="https://www.oneearth.org/species-of-the-week-african-baobab-tree/">trees of life</a>, as they support many species. Australian boabs are similar. They offer habitat, roosting and nesting sites. Their flowers and fruits are food sources to many species of insects and birds. They were – and are – important trees in First Nations cultures. Carvings and symbols on their trunks can last for more than a century, much longer than on other trees. These are called <a href="https://www.snexplores.org/article/carvings-australia-boab-trees-lost-history-first-nation">dendroglyphs</a>. For example, <a href="https://theconversation.com/the-boab-trees-of-the-remote-tanami-desert-are-carved-with-centuries-of-indigenous-history-and-theyre-under-threat-191676">snake carvings</a> dated to more than 200 years old have been found on boab trees in Northern Australia’s Tanami Desert. While these special trees are usually found far from the beaten track, they can be spotted growing around Darwin and other remote towns. If you get the chance to see them, count yourself lucky. <h2>Tough terrain, tough trees</h2> Plant communities are remarkably resilient. They also display great creativity when evolving ways to survive tough environments. Make sure to keep an eye out as you’re exploring Australia and enjoy the fascinating plants our country has to offer.<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/246129/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/gregory-moore-1779">Gregory Moore</a>, Senior Research Associate, School of Agriculture, Food and Ecosystem Sciences, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</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/i-spy-with-my-little-eye-3-unusual-australian-plant-ecosystems-to-spot-on-your-next-roadtrip-246129">original article</a>. </div>

Domestic Travel

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

Dutton names future Aussie towns for nuclear power plant locations

Peter Dutton has unveiled a series of locations where he wants to build nuclear power plants if he wins the next federal election. The leader of the opposition has pledged to build at least two nuclear plants between 2035 and 2037 if the Liberal party is elected, with another five on the list to be constructed at a later date. The locations include Gladstone in Queensland, the Liddell power station in the Hunter Valley of NSW, as well as Lithgow in the NSW Central Tablelands, Loy Yang in the La Trobe Valley, Victoria, Callide in Queensland, Muja in Western Australia and Port Augusta in South Australia. The proposal would see the nuclear power plants owned by the government under the same set up as entities such as the Snowy Hydro scheme, in a bid to focus on alternative energy solutions and remain committed to reaching net zero emissions by 2050. Despite Dutton's enthusiasm about the pitch, treasurer Jim Chalmers slammed the idea as “economically irrational” and “fiscally irresponsible.” “Peter Dutton’s nuclear negativity is economic insanity, pure and simple,’’ he said on ABC radio. “Nuclear takes longer, it costs more, and it will squander Australia’s unique combination of advantages. It is the worst combination of economic and ideological stupidity. “It is economically irrational, it is fiscally irresponsible. And it means if it’s implemented, Australia would fail that grab these vast economic and industrial opportunities with a net zero transformation in the most effective way." Image credits: DEAN LEWINS/EPA-EFE/Shutterstock Editorial/Shutterstock

Travel Trouble

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

We looked at 700 plant-based foods to see how healthy they really are. Here’s what we found

<a href="https://theconversation.com/profiles/laura-marchese-1271636">Laura Marchese</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> and <a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> If you’re thinking about buying plant-based foods, a trip to the supermarket can leave you bewildered. There are plant-based burgers, sausages and mince. The fridges are loaded with non-dairy milk, cheese and yoghurt. Then there are the tins of beans and packets of tofu. But how much is actually healthy? Our nutritional audit of more than 700 plant-based foods for sale in Australian supermarkets has just been <a href="https://www.sciencedirect.com/science/article/pii/S0889157524000516">published</a>. We found some products are so high in salt or saturated fat, we’d struggle to call them “healthy”. <h2>We took (several) trips to the supermarket</h2> In 2022, we visited two of each of four major supermarket retailers across Melbourne to collect information on the available range of plant-based alternatives to meat and dairy products. We took pictures of the products and their nutrition labels. We then analysed the nutrition information on the packaging of more than 700 of these products. This included 236 meat substitutes, 169 legumes and pulses, 50 baked beans, 157 dairy milk substitutes, 52 cheese substitutes and 40 non-dairy yoghurts. <h2>Plant-based meats were surprisingly salty</h2> We found a wide range of plant-based meats for sale. So, it’s not surprising we found large variations in their nutrition content. Sodium, found in added salt and which contributes to <a href="https://www.heartfoundation.org.au/bundles/healthy-living-and-eating/salt-and-heart-health">high blood pressure</a>, was our greatest concern. The sodium content varied from 1 milligram per 100 grams in products such as tofu, to 2,000mg per 100g in items such as plant-based mince products. This means we could eat our entire <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/salt">daily recommended sodium intake</a> in just one bowl of plant-based mince. An <a href="https://www.tandfonline.com/doi/full/10.1080/09637486.2022.2137786">audit</a> of 66 plant-based meat products in Australian supermarkets conducted in 2014 found sodium ranged from 316mg in legume-based products to 640mg in tofu products, per 100g. In a <a href="https://www.mdpi.com/2072-6643/11/11/2603">2019 audit</a> of 137 products, the range was up to 1,200mg per 100g. In other words, the results of our audit seems to show a consistent trend of plant-based meats <a href="https://www.tandfonline.com/doi/full/10.1080/09637486.2022.2137786">getting saltier</a>. <h2>What about plant-based milks?</h2> Some 70% of the plant-based milks we audited were fortified with calcium, a nutrient important for <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/calcium">bone health</a>. This is good news as a <a href="https://www.mdpi.com/2072-6643/12/5/1254">2019-2020 audit</a> of 115 plant-based milks from Melbourne and Sydney found only 43% of plant-based milks were fortified with calcium. Of the fortified milks in our audit, almost three-quarters (73%) contained the <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/milk-yoghurt-cheese-andor-their-alternatives-mostly-reduced-fat">recommended amount of calcium</a> – at least 100mg per 100mL. We also looked at the saturated fat content of plant-based milks. Coconut-based milks had on average up to six times higher saturated fat content than almond, oat or soy milks. <a href="https://www.mdpi.com/2072-6643/12/5/1254">Previous audits</a> also found coconut-based milks were much higher in saturated fat than all other categories of milks. <h2>A first look at cheese and yoghurt alternatives</h2> Our audit is the first study to identify the range of cheese and yoghurt alternatives available in Australian supermarkets. Calcium was only labelled on a third of plant-based yoghurts, and only 20% of supermarket options met the recommended 100mg of calcium per 100g. For plant-based cheeses, most (92%) were not fortified with calcium. Their sodium content varied from 390mg to 1,400mg per 100g, and saturated fat ranged from 0g to 28g per 100g. <h2>So, what should we consider when shopping?</h2> As a general principle, try to choose whole plant foods, such as unprocessed legumes, beans or tofu. These foods are packed with vitamins and minerals. They’re also high in dietary fibre, which is good for your gut health and keeps you fuller for longer. If opting for a processed plant-based food, here are five tips for choosing a healthier option. 1. Watch the sodium Plant-based meat alternatives can be high in sodium, so look for products that have <a href="https://www.eatforhealth.gov.au/eating-well/how-understand-food-labels/food-labels-what-look">around</a> 150-250mg sodium per 100g. 2. Pick canned beans and legumes Canned chickpeas, lentils and beans can be healthy and low-cost <a href="https://www.heartfoundation.org.au/getmedia/71522940-decf-436a-ba44-cd890dc18036/Meat-Free-Recipe-Booklet.pdf">additions to many meals</a>. Where you can, choose canned varieties with no added salt, especially when buying baked beans. 3. Add herbs and spices to your tofu Tofu can be a great alternative to meat. Check the label and pick the option with the highest calcium content. We found flavoured tofu was higher in salt and sugar content than minimally processed tofu. So it’s best to pick an unflavoured option and add your own flavours with spices and herbs. 4. Check the calcium When choosing a non-dairy alternative to milk, such as those made from soy, oat, or rice, check it is fortified with calcium. A good alternative to traditional dairy will have at least 100mg of calcium per 100g. 5. Watch for saturated fat If looking for a lower saturated fat option, almond, soy, rice and oat varieties of milk and yoghurt alternatives have much lower saturated fat content than coconut options. Pick those with less than 3g per 100g.<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/222991/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/laura-marchese-1271636">Laura Marchese</a>, PhD Student at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> and <a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</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/we-looked-at-700-plant-based-foods-to-see-how-healthy-they-really-are-heres-what-we-found-222991">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

“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

These 7 genius hacks will revive almost any plant

Look for signs of life If your plant has turned brown and lost some leaves, don’t give up on it just yet. There is hope that you can revive a dead plant if the plant still has a few green leaves and pliable stems – buds are a sure sign too. Melinda Meyers, star and producer of Melinda’s Garden Moment TV and radio segments, says that reviving a plant takes patience (sometimes even years). Think about the water Plants that are over-watered appear wilted and may have brown or yellow leaves that make it look dead but with very moist soil. By contrast, if you have forgotten to water your plants, the leaves will be brown but dried around the edges or curled up. Master gardener, Kristena LaMar, says that if you suspect over-watering is the cause of your plant’s demise, repot your plant in dry dirt. And if your plant is thirsty, water it! However, hold off on fertilising until the plant is in better health. Meyers warns that, “Fertilising a struggling plant can injure the tender roots of a recovering plant.” Consider your lighting situation If you recently moved your plant to a new spot, it’s possible it’s no longer getting enough light. Even if you didn’t move it, it’s possible its lighting situation changed. Did you recently buy heavier drapes? Plant a tree outside that’s now blocking the indoor sunlight? Try moving your plant to a sunnier window if it needs a lot of light. (Same goes with a plant that’s now getting too much sun; try a different location in your home.) Find a humid spot Plants absorb water through leaves as well as roots. So keep your plant in a humid spot that’s not too sunny and not too dry to help it recover. Feed your plant carefully People and pets aren’t the only things in your house that need food; plants can get malnourished, too. (Signs are discoloured leaves or slow or no growth.) Meyers recommends a fertiliser/nutritional supplement. Depending on the nutritional deficiency, providing the nutrition can help the plant recover nearly immediately within days. Other deficiencies may take longer – as in weeks – while others are chronic and may not ever fully recover, although these are rare with houseplants. IV for plants Another option for malnourished plants is a water-soluble fertiliser that will slowly release nutrients and is less likely to burn your plant’s roots. Add it to the watering can before watering plants. Only use fertiliser during the time when your plant should be growing. Over-fertilising or using the wrong fertiliser can burn the roots of the plant. Compost If you’ve tried everything, and your plant still can’t be revived, it might be time to let go. By composting your plants, the remains can be recycled as nutrient-rich dirt that can help your next houseplant thrive. Don’t beat yourself up – and next time buy a hearty, nearly kill-proof cactus. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.com.au/food-home-garden/7-hacks-that-will-revive-almost-any-plant" target="_blank" rel="noopener">Reader's Digest</a>.

Home & Garden

Sapling planted at Sycamore Gap to "restore hope" removed by National Trust

UK resident Kieran Chapman, 27, is "absolutely gutted" after the sapling he planted in memory of the<a href="https://www.oversixty.com.au/finance/legal/you-can-t-forgive-that-teen-arrested-after-felling-of-iconic-200-year-old-tree" target="_blank" rel="noopener"> felled Sycamore Gap tree</a> was heartbreakingly removed by National Trust. The 27-year-old spent hours on Friday planting the sapling just metres away from the stump of the iconic Sycamore Gap tree, but his efforts were in vain, as the sapling had been dug up by the National Trust on Sunday morning. The conservation charity said that they had to remove the sapling because it is a protected UNESCO World Heritage Site. A National Trust spokesperson told the Newcastle Chronicle that while they understand “the strength of feeling following the events at Sycamore Gap” the site “is a scheduled ancient monument and a globally important archaeological setting, with UNESCO world heritage designation”. “Altering or adding to it can damage the archaeology, and is unlawful without prior consent from government.” But Chapman couldn't hide his disappointment: “It’s just devastating, isn’t it? It genuinely brought people a lot of joy and that’s been taken away," he told the publication. “I honestly thought if it got a good response they might end up keeping it.” Chapman planted the sapling because he wanted to “restore people’s faith in humanity, bring a smile back to people’s faces and just give them a bit of hope”. “I planned to go and take the dog for a walk next weekend there," he added. In a follow up post on Facebook, Chapman added that he was told by the National Trust that his tree will be replanted on another piece of land at the Housesteads Visitor Centre on Hadrian’s Wall. “Too many politics around all this for my liking, the top and bottom of it, it’s a tree, planted in soil. I understand the land is protected, but to protect a tree from being planted in the earth, where they’re designed to be, no matter where it’s location, is crazy,” he wrote. Two people were arrested over the incident, a 16-year-old boy and 69-year-old former lumberjack. Both have been released on bail, with the lumberjack insisting that he had no involvement in the felling. “You’ve got the wrong feller,” he told The Sun. “I’m a former lumberjack and I’ve just been kicked off my property so I can see why people have pointed the finger. “My brother came down to make sure I hadn’t been arrested as he had heard a rumour that I had cut it down. I didn’t do it," he added. Images: Getty/ Facebook

Travel Trouble

How to buy the best eggs

Brown eggs vs. white eggs There are a lot of misconceptions about eggs, and chief among them is that there’s a difference in the health benefits of brown and white eggs. Unlike bread, brown and white eggs are equally nutritious. An eggshell’s hue is simply determined by the breed of hen laying it. Free-run vs. free-range eggs <div> Free run eggs are laid by hens housed in barns equipped with nests and perches. More space to scratch, peck and stretch their wings means less stress for the birds. In the case of free range eggs, the hens can roam inside barns as well as outdoors, weather permitting. Outside, they can sunbathe, dust bathe, and eat bugs, worms and grass. Are organic eggs the best eggs? When a carton of eggs is labelled as “organic,” it means the hens’ feed is free of herbicides, pesticides, fungicides and preservatives. A study by researchers at Pennsylvania State University found that organic eggs tend to have more vitamin A, D and E. What’s more, many pro chefs claim they taste richer. Certified organic farms adhere to specific standards and are inspected regularly, making their products the surest choice. What does it mean when eggs are Omega-3-enriched? The label “Omega-3-enriched” indicates the hens laying the eggs were fed high levels of polyunsaturated omega-3 fatty acids – essential dietary nutrients for human growth, development and general health. In most cases, flaxseed or fish oil has been added to the feed, occasionally lending the eggs a mild fishy flavour and aroma. The best eggs for baking From peewee to jumbo, eggs are graded by weight. Unless otherwise specified, choose large eggs (approximately 60 grams) when following recipes – especially when baking, where precision matters. Health matters Pregnant women, young children, the elderly and people with compromised immune systems should stay away from raw or partially cooked eggs to avoid the risk, however slight, of salmonella poisoning. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.com.au/food-home-garden/how-to-buy-the-best-eggs" target="_blank" rel="noopener">Reader's Digest</a>. </div>

Food & Wine

Eggs are so expensive right now. What else can I use?

<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> The price of eggs <a href="https://www.abc.net.au/news/2023-06-14/egg-shortage-high-prices-blamed-on-shift-from-cage-to-free-range/102474282">is rising</a>. So many of us may be looking for cheaper alternatives. First, the bad news. Nothing can replace a boiled, poached or fried egg. Now, the good news. Lots of other ingredients can make foods puff and rise, give your meal a rich taste, or hold together ingredients. So try using some of these egg substitutes and save the real eggs for your breakfast. <h2>Why are eggs so popular?</h2> Eggs are incredibly <a href="https://www.foodstandards.gov.au/science/monitoringnutrients/afcd/pages/default.aspx">nutritious</a>. They’re a <a href="https://www.mdpi.com/2072-6643/11/3/684">rich source</a> of protein, vitamins A and D, pigments called carotenoids, and minerals. Eggs are also versatile. We use them to make a range of savoury and sweet foods, sauces and drinks, not to mention breakfast. Their popularity and versatility lies in the unique characteristics of the two main parts of the egg – the white and yolk. Each contribute <a href="https://www.amazon.com.au/Food-Cooking-Harold-McGee/dp/0684800012">different properties</a> in cooking. <a href="https://www.mdpi.com/2072-6643/11/3/684">Egg yolk</a> is about 55% water, 27% fats, 16% protein (with small amounts of carbohydrate). <a href="https://www.mdpi.com/2072-6643/11/3/684">Egg white</a> is about 10% protein and 90% water, with only traces of fat and carbohydrates. Different types of protein in egg white contribute to them foaming when whisked. <h2>Eggs are versatile</h2> Eggs have a <a href="https://www.sciencedirect.com/science/article/pii/S0268005X2200131X?casa_token=1yXlEb1uvwQAAAAA:s3h5KCozwn-hjIn6kLOEoW45An255V6Z0G8TcJAQgTejfLEwV7nKqkS6VPWXiNkNxR4m5Mr2lHc">different role</a> in different types of cooking. 1. Eggs are a raising agent Beaten or whisked eggs act as a raising agent by creating pockets of air in foods, which expand with cooking, making the foods puff and rise. This gives baked products like cakes, biscuits and muffins volume and an airy feel. Using just the egg white leads to a remarkably light and delicate foam, as we see in meringues. In mousse and souffles the whites and the yolk are beaten separately, then mixed together. This leads to a light, airy and smooth texture. 2. Eggs hold together other ingredients Eggs combine ingredients and hold them together during cooking. This gives foods – such as vegetable or meat patties – their structure. 3. Eggs bind other liquids The liquid from eggs binds other liquids from other ingredients in the recipe into a soft, moist and tender mass. We see this in scrambled eggs, omelettes and egg custard. 4. Eggs act as emulsifiers The egg yolk contains different proteins (livetin, phosvitin) and lipoproteins (lecithin). These act as emulsifiers, allowing fat and water to mix together in foods such as mayonnaise and hollandaise sauce. 5. Eggs boost flavour The fat in egg yolks helps carry and release the flavour of some fat-soluble components of food. These foods <a href="https://www.sciencedirect.com/science/article/pii/S0924224401000796">may taste differently</a> without the eggs. Eggs also contribute to foods feeling soft in the mouth. As eggs have different roles in cooking, you may need different egg substitutes depending on the outcome you want. Here are some cheaper (and vegan) options. <h2>Aquafaba</h2> Aquafaba is the liquid drained from cans of bean – typically from chickpeas as it has the most neutral flavour. This is the all-round winner, especially as most of us probably throw it away without realising what a gem it is. Aquafaba is <a href="https://www.sciencedirect.com/science/article/pii/S0924224421001424?casa_token=P45Z4G2SFdsAAAAA:DRy8adcAU_QHl96LONyWOEhUXvrExVZsJ18xKvc8OiPYeVKHSOkGOKefiixXFPY9UhdscEaHF70">versatile</a>. You can whip it up like egg whites to form a foam that can be used to make meringue (even pavlova), gelato, in baked goods, and for binding ingredients in patties. It also contains emulsifiers and can be used to make mayonnaise. You’ll need different quantities of aquafaba depending on the recipe. Generally, though, you use about two to three tablespoons of aquafaba to replace the volume of fluid from an egg. On the downside, aquafaba can taste a bit beany. So it is best to use it with stronger flavours to overcome this. Nutritionally, <a href="https://www.sciencedirect.com/science/article/abs/pii/S0924224421001424?via%3Dihub">aquafaba</a> has small amounts of carbohydrate (about 2.6g/100 millilitre), and negligible levels of protein (about 1.3g/100 millilitre). You can also freeze aquafaba. <h2>Vinegar and baking soda</h2> Mixing a teaspoon of baking soda with a tablespoon of vinegar can replace an egg in most baked goods. This produces carbon dioxide, which is trapped into air pockets, and makes foods rise. This is a very cheap option, however its success may be limited by how heavy the rest of the ingredients are. This combination also has very little nutritional value. <h2>Commercial egg replacements</h2> These are available at most supermarkets, are very cheap compared with eggs, have a long shelf life, and are easy to use, with instructions on the packaging. Typically, they contain different starches from potato, tapioca and pea protein (which act as leavening agents and form foams), along with raising agents. They are recommended for use in baked goods. However they have very little nutritional value compared to an egg. <h2>Flaxseed meal and chia seeds</h2> Use either a tablespoon of flaxseed meal, or chia seeds, added to about three tablespoons of water. Allow the mixture to sit for a few minutes to form a gel. The gels can be used in baked goods, however this option isn’t as cheap as the others, and has a slight nutty taste. Both these seeds provide nutritional value. They are both rich in the plant-based omega-3 fatty acid called alpha-linolenic acid. We <a href="https://academic.oup.com/ajcn/article/59/6/1304/4715808">can convert</a> this fatty acid into healthy omega-3 fatty acids, but at a slow rate. These seeds also provide fibre, polyphenols and antioxidants. <h2>Tofu</h2> Tofu, which is made from soybeans, is widely available and fairly cheap. It has the most “eggy” appearance and so makes it ideal as a substitute for scrambled eggs and in quiche. However, you will need to use silken tofu and puree it. Tofu is highly nutritious and provides protein, fat, calcium, polyphenols and anti-oxidants. You could also use soy flour. Add one tablespoon to three tablespoons of water, then use immediately in baking and for binding ingredients together. However, soy flour does not contain calcium, which tofu does. <h2>Mashed fruit</h2> Mashed bananas or applesauce are also used as egg substitutes. These mainly act to bind and hold moisture in the food and help carry the flavours. You also get the nutritional value of the fruit. Due to the natural sugar that in fruit, this will sweeten your baked goods so you will need to drop the sugar by about a tablespoon (or more) for each piece of fruit you add.<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/207837/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: 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/eggs-are-so-expensive-right-now-what-else-can-i-use-207837">original article</a>.

Food & Wine

“Yolkidding me”: Perfectly round egg goes viral online

In what is perhaps one of the most eggs-traordinary discoveries in Australian grocery history, a perfectly round egg has been found laying in a Victorian supermarket. 3AW Football host Jacqui Felgate shared the remarkable find to her Instagram followers, revealing she had been sent footage of the egg that was taken at a Woolworths in inner-city Melbourne. "From a follower: This is so random, but I thought I would share this eggcellent find," the post read. "In our egg carton we found a round egg. "After a quick google realised it was one in a billion, literally one in a billion eggs are round and the last one that was found sold for over $1400!” <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-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/CtgX__fhbdH/?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/reel/CtgX__fhbdH/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by JACQUELINE FELGATE (@jacquifelgate)</a> </div> </blockquote> Naturally, Instagram users flocked to the post, with a lot questioning how an egg could ever sell for four figures. "Yolkidding me," one wrote. "Folks buying eggs for $1400? That’s eggtortion. 😩," another said. However, many of the comments sympathised with the chicken who created the perfectly round — and relatively large — incredible egg. “All I could think was that poor chicken 🐔 😬,” one said. “The poor chicken that squeezed that one out 😮,” another added. One even questioned the sphere’s authenticity, commenting, “Is it really an egg 🥚??” Considering perfectly round eggs have earned finders big bucks in the past, it was no surprise that someone told Felgate her find was a thing of fortune. “It’s your lucky day get a ticket to the 60 mill tonight.” they said. Only time will tell if Felgate’s fortunate find will bring her prosperity or wind up scrambled, fried or poached. Image credit: Instagram

Food & Wine

8 mind-boggling facts about your favourite flowers and plants

We’ve found some fun, quirky and downright mind-boggling facts about our favourite flowers and plants. 1. A sunflower is not just one flower. Each head is composed of hundreds of tiny flowers, called florets, held together on a single seed. This is the case for all plants in the sunflower family, including daises. 2. Apples, pears, peaches, cherries, raspberries, strawberries and more are actually in the rose family, making them cousins to the long-stemmed flower of love. 3. During the 1600s, tulips were so valuable in Holland that their bulbs were worth more than gold. No wonder the Netherlands is known for their tulips! 4. Bamboo is the fasted-growing woody plant in the world. The current Guinness World Record title is held by a certain species of the 45 genera of bamboo, which have been found to grow at up to 91 cm per day or at a rate of 0.00003 km/h. 5. Strawberries are the only fruit that bears its seeds on the outside. It has on average 200 seeds. 6. The oldest known flower was discovered in 2002, in northeast China. The flower, named archaefructus sinensis, bloomed around 125 million years ago and resembles a water lily. 7. The titan arum is the world’s largest flower. The circumference of the flower can be over three metres and a single leaf can grow to the size of a small tree. However, it smells horribly like rotten flesh, earning its nickname of corpse flower. 8. You can change the colour of your hydrangeas by altering the pH level of the soil. Alkaline soil will create pinker blooms, while a more acidic soil will produce blue blooms. Image credit: Instagram Related links: <a href="../lifestyle/gardening/2015/05/gardening-and-soil-ph/">What you need to know about your soil’s pH levels</a> <a href="../lifestyle/gardening/2015/05/over60-community-gardens-part-4/">Take a look inside the beautiful gardens of the Over60 community</a> <a href="../lifestyle/gardening/2015/06/attracting-birds-to-the-garden/">Top tips for attracting birds to the garden</a>

Home & Garden

6 best screening hedge plant

<h4>Lillipilly</h4> With its dense screen and fast growing habit, lillipilly can grow up to eight metres tall but should be pruned to thicken the foliage. The Syzygium smithii variety is commonly known as ‘Neighbours Be Gone’. <h4>Juniper</h4> A conifer such as Juniperas spartan is an excellent choice due to its dense evergreen dark blue-green coloured foliage. This column-shaped hardy plant grows to three metres in 10 years and no trimming or pruning is required. <h4>Camellia</h4> Camellias come in two main varieties, japonica and sasanqua. For hedging, the sasanqua is the preferred choice with its faster growing habit, smaller leaves and better sun tolerance. The flowers in autumn are an added bonus. <h4>Photinia</h4> Photinias come in larger and smaller leaf varieties with the smaller leaf types more suitable for hedges up to two metres. With an overall deep green leaf appearance, the new growth comes as striking red foliage. <h4>Murraya</h4> A great alternative to box hedges with a somewhat similar texture but lighter green leaves, murraya is fast growing and easy to care for, with a pretty flush of orange blossom scented flowers in spring and summer. <h4>English Box</h4> Box is the most popular choice for hedging and is the best choice for a more formal look. Its slow growing tendency means it will not provide privacy for several years, but the bonus is it’s easy to maintain. Image credit: Shutterstock This article originally appeared on <a href="https://www.readersdigest.com.au/gardening-tips/best-screening-hedge-plants" target="_blank" rel="noopener">Reader's Digest</a>.

Home & Garden

How to decorate with indoor plants

If you want to add colour and freshness to your home, why not bring the outdoors in with some strategically placed indoor plants. Not sure where to start? Follow our tips to make the task simple and stylish. <ul> <li>Buy the best pot you can afford – it really does add the wow factor when you see a plant inside in a fabulous pot. In the same way, a great plant will lose its pizzazz if it is housed in a dull or cheap looking pot.</li> <li>Stay in fashion – always choose plants that won’t go out of fashion, even if you change your décor. Your local garden centre is a good source of information on the best plants for your climate.</li> <li>Keep your options open – there’s actually no need to pot your plant into your new pot. Just sit the plant inside and cover the top with stones or coconut fibre. This means you can easily move it around if you find it’s not working in its current home.</li> <li>Liven up your space – choose a plant that is an unusual colour or has an interesting leaf shape. </li> <li>Don’t go overboard – it’s best not to put too many plants in one area. Keep it simple.</li> <li>If in doubt, throw it out – if your plant starts to look a bit tired or sick it’s best to remove it from the indoors and try to revive it outside. You can easily replace it with a new plant for inside – after all it’s still cheaper than a bunch of flowers.</li> </ul> Related links: <a href="../lifestyle/at-home/2015/07/fragrant-plants-for-home/">5 plants that will keep your home smelling lovely</a> <a href="../lifestyle/at-home/2015/08/coat-hanger-hacks/">Genius things you didn’t know you could do with coat hangers</a> <a href="../lifestyle/at-home/2015/07/bathroom-storage-solutions/">7 creative storage solutions for your bathroom</a> Image credit: Shutterstock

Home Hints & Tips

Learn to think like a plant: four questions to think about if you want to keep your houseplants healthy

You don’t drown by falling into the water; you drown by staying there (Edwin Louis Cole). I’d say most potted orchid deaths arise from drowned roots. Conversely, I’ve seen people desiccate cacti believing they don’t need water. True, I scarcely water mine for six months in the year, but in high summer I water them weekly. My potted orchids instead enjoy a good shower all year round. Houseplants all have their likes and dislikes. But once you know the rules of thumb, there are few homes in which you can’t grow a plant well. I’m a botanist and my work takes me all over the world in pursuit of plants. Seeing a plant in the wild helps you understand how it is adapted to a given environment and how you can recreate that environment in your home. When I bring a new plant into my home, I ask: how would you grow in nature? And where would you be happiest? The roots of <a href="https://www.rhs.org.uk/plants/phalaenopsis/growing-guide">Phalaenopsis</a> (a popular indoor orchid) cling to tree branches in the wild. An orchid’s roots need air around them and they cannot withstand sitting in water. But showering the orchid regularly and allowing the water to drain freely mimics a tropical rainstorm, so it suits the plant perfectly. In a rainforest in the Philippines, I once saw an <a href="https://www.rhs.org.uk/plants/912/alocasia/details">Alocasia</a> (a popular foliage plant with striking veins) growing just metres from a <a href="https://www.rhsplants.co.uk/plants/_/asplenium-nidus/classid.2000028174/">bird’s-nest-fern</a> (another houseplant with glossy green fronds). The Alocasia was growing on the shady forest floor and the bird’s-nest-fern was sprouting from the fork of a tree above it. The Alocasia likes filtered light, and much like orchids, the bird’s-nest-fern enjoys good drainage. To grow a houseplant well, you must learn to think like a plant. So, here are my top tips for keeping your houseplants healthy. <h2>1. Where should your plant go?</h2> There’s a bewildering variety of plants available now that <a href="https://nph.onlinelibrary.wiley.com/doi/full/10.1002/ppp3.10257">houseplants are taking over our homes</a>. But it’s good to remember the old adage “right plant, right place”. It’s no good growing a cactus in a shady corner – it simply won’t work. Start with the conditions you have in your home and go from there. A bright, humid place such as a kitchen or bathroom windowsill is perfect for most tropical or subtropical houseplants. <a href="https://www.rhs.org.uk/plants/types/cacti-succulents">Cacti and succulents</a>, which are adapted to live in deserts, instead need as much sunlight as possible all year round. Many houseplants also thrive on a spell outdoors – typically from June to August. I place my succulents outside against a warm wall during summer. But avoid moving a plant into full sun too quickly. Even a <a href="https://www.rhs.org.uk/plants/banana/growing-guide">banana plant</a>, which flourishes under tropical sun, can scorch if you change its conditions too abruptly. <h2>2. When and how should you water?</h2> Plants generally prefer liberal watering in the summer months when they’re growing actively, and far less in the winter. Taking this to extremes, I keep cacti and succulents in an unheated greenhouse and do not water them at all from October to April. Desert nights are cold, so many of these plants are surprisingly cold-hardy when dry. By contrast, I keep a large <a href="https://www.rhs.org.uk/plants/140276/monstera/details">Swiss cheese plant</a> in a shady corner, and water it fortnightly in winter and weekly in summer. Like people, it thrives on routine. But even then, it’s important to water all of your plants with lukewarm – and never cold – water. This enhances absorption and avoids temperature-shock. Using body temperature (37℃) water is a good rule of thumb. Carnivorous plants, such as the <a href="https://www.rhs.org.uk/plants/5893/i-dionaea-muscipula-i/details">Venus flytrap</a>, that derive their nutrients from trapping and consuming insects instead need rain. They hate tap water. <h2>3. Should you feed them?</h2> Most houseplants will plod along with little or no supplementary plant food (such as a liquid fertiliser). But some, including foliage plants like <a href="https://www.rhs.org.uk/plants/95720/ficus-elastica/details">rubber figs</a> and Swiss cheese plants, will prosper if you do decide to feed them. This is best given in the summer months when the plants are growing actively. I use tomato feed for just about all my houseplants in the summer. But the feed is very diluted for some plants, such as orchids, that can be sensitive to over-feeding. Tomato feed for houseplants isn’t conventional but it works for me. Garden centres instead sell concentrated liquid feed specific for potted houseplants. <h2>4. When to repot?</h2> Many houseplants can withstand the same pot for a surprisingly long time, especially slow and steady growers like cacti. But if you keep foliage plants in warm conditions – particularly in homes with underfloor heating – they’re likely to need repotting regularly to avoid drying out. When repotting, choose one or two pot sizes up. This allows for root space, but avoids an excess of stagnant compost. It’s also important to use the right compost. Most plants do well in multipurpose compost – but not all. Orchids prefer “orchid bark” that provides drainage and allows plenty of air around the roots. Carnivorous plants require specialist compost because they object to the high concentrations of nutrients formulated in multipurpose. And keep things green by avoiding peat – destroying peat bogs to make garden compost <a href="https://link.springer.com/article/10.1007/s10113-022-01900-8">is environmentally damaging</a>. To allow your houseplants to flourish further, top-dress your pots with grit or shingle. This will keep <a href="https://www.rhs.org.uk/biodiversity/fungus-gnats">fungus gnats</a> (those pesky little black flies) at bay. People often tell me they struggle to keep their houseplants alive. But keeping a thriving indoor thicket need not be difficult. Learning which plants to choose, how best to water and feed them, and how regularly they need repotting will all help to keep your indoor plants healthy. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/learn-to-think-like-a-plant-five-questions-to-think-about-if-you-want-to-keep-your-houseplants-healthy-204291" target="_blank" rel="noopener">The Conversation</a>.

Home & Garden

Aussies want their parents to spend their nest egg

New research has found that most Australians would rather see their parents and grandparents spend their retirement savings than receive an inheritance. In the last 20 years, inheritances in Australia have totaled almost $1.4 trillion, averaging out to about $67 billion a year. The average inheritance is approximately $125,000 and goes to a recipient of about 50 years of age. The new report from CompliSpace has suggested a shift in attitudes for how Aussies think about inheritances, while also helping to bridge the aged care funding shortfall, which is set to increase. It is estimated that the Australian government spends approximately $24 billion each year on aged care, which is less than half of the global average. Melbourne woman Louise Lucas shared her attitudes on her parents spending their nest egg, telling <a href="https://www.9news.com.au/national/inheritance-values-changing-parents-urged-to-spend-not-leave-to-kids/3764f9cd-5287-4520-948a-e6de08ce2d1d">9news.com.au</a> she was “heartily all for” her parents leaving her nothing in their will, as long as they had a comfortable retirement. "I'm a mortgage broker and I've met a lot of retired people who are just hanging on and not living very well," she said. Louise went on to say that while it is better for older people to spend their money during their retirement years to live comfortably and stay active, it would also give the economy a boost. "Money's for experiences, you'd like to think, not things," she said. "If you've got more than $100,000 in the bank when you die, you've wasted your time and money." Image credits: Getty Images

Retirement Income

What To Plant For An Impressive Winter Garden

In some areas of Australia and New Zealand, winter is a season of ample rainfall and cool temperatures that can be enjoyed in the company of numerous garden plants. Although many plants slip into dormancy where winters are mild, there are plenty of evergreen trees, shrubs and perennials, as well as hardy annuals, that will keep the garden vibrantly alive with greenery and flowers through the slow season. The right time to landscape? If you are developing a new landscape, winter may not be slow at all. I n many mild-winter climates, autumn is the preferred planting season for perennials and evergreens, both large and small. When planted in the autumn, these plants will benefit from the cool temperatures and winter rains. By the time the hot weather returns the following summer, they are comfortably settled in with strong, deep roots established in the soil. In addition, autumn is the best time for dividing some perennials, such as daylilies, which can become crowded if they have spent several years in the same spot. When divided at the appropriate time, they will be well rooted and ready to bloom when spring arrives. The tyranny of the lawn The main feature of many gardens is a lush, green lawn. In warm climates, warm-season grasses, such as couch, buffalo and kikuyu, are the favoured grasses. During spring, summer and autumn, these lawns are green expanses that demand regular mowing, watering and lots of fertiliser. As the weather cools, warm-season grasses will wind down and may become dormant. In areas that experience winter frosts, warm-season lawns are liable to turn brown and lifeless with the first frost. While some varieties claim to hold their green colour through winter (including ‘Wintergreen’ couch and ‘Sir Walter’ buffalo), most warm-season grasses languish between dull green and straw colour. Some buffalo lawns may develop a crimson tinge, which can be removed by mowing in late autumn or early winter. If the thought of a brown lawn over winter is unappealing, it can be disguised under a blanket of green by oversowing it in autumn with cool-season grass seed such as rye or tall fescue. In climates with cold to mild winters and mild summers, cool-season grasses are the preferred choice for lawns, provided adequate water is available. These lawns demand lots of summer watering, but become lush and green in winter, and provide a pleasant green contrast to the bare branches of deciduous trees and shrubs. As the winter draws to an end, they are often starred with English daisies. Willing winter bloomers If you have acid soil and partial or filtered shade to accommodate them, camellias can be counted upon to colour up winter in mild climates. Sasanqua camellias lead the show with their first flowers opening in late summer and progressing through autumn into early winter. In late autumn and winter, the japonica camellias feature, with varieties opening progressively until spring. Camellias are a good choice for an evergreen hedge, or can be the central feature of your winter garden. For extra interest, edge with other winter-flowering plants such as pansies and primulas, or early-flowering jonquils and narcissus. In mild-winter climates gardens can be a mass of flowers with careful planning. In sunny spots, deciduous magnolias are stunning as they come into bloom in late winter while their branches are still bare. The display lasts into early spring as the leaves appear. Surround them with Marguerite daisies, African daisies and narcissus for a breath of spring in winter. In some areas of Australia and New Zealand, winter is a season of ample rainfall and cool temperatures that can be enjoyed in the company of numerous garden plants. Although many plants slip into dormancy where winters are mild, there are plenty of evergreen trees, shrubs and perennials, as well as hardy annuals, that will keep the garden vibrantly alive with greenery and flowers through the slow season. Colourful winter annuals In any mild-winter climate, there are lots of cold-hardy annuals waiting to be discovered for wintertime entertainment. Consider planting dusty miller, dianthus, ornamental kale, poppies, pansies and snapdragons. You can find them in garden centres in punnets from autumn onwards. They may not bloom much during the shortest days of winter, but will provide great colour again in early spring. When in doubt about the staying power of not-quite-hardy plants, such as snapdragons, plant them in a sheltered place. A wall or building can absorb heat during the day and radiate warmth to nearby plants at night. Such a sheltered spot also helps to protect plants from being damaged by harsh winter winds or frosts. In mild-winter climates, planning and preparation for the spring and summer garden continues through the colder months. In frost-free climates, make the most of the cool conditions to prepare new garden beds, or rework and replant existing ones. In subtropical areas, spring comes early in the garden as petunias and annual phlox burst into bloom. These annuals can be started in winter as seeds or seedlings. In all areas, you can keep winter and spring annuals such as pansies and sweet peas blooming for many months by regularly picking or deadheading spent flowers. The application of a fortnightly dose of liquid fertiliser will also help to keep your annuals growing and blooming well. What to look for: Compact plantings A mild winter usually means a long summer is ahead, giving you time to grow both cool-season and warm-season annuals. When looking into a design, group pansies, primulas and other cool-season annuals close together so that nearby permanent plants won’t be disturbed when you pull them up and replace them with summer annuals. Image credit: Shutterstock This article originally appeared on <a href="https://www.readersdigest.com.au/gardening-tips/what-plant-impressive-winter-garden" target="_blank" rel="noopener">Reader's Digest</a>.

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What To Plant For An Impressive Winter Garden

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