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"Force of nature": Tributes flow for Shannen Doherty

Shannen Doherty has passed away aged 53. The beloved actress, known for her roles on Little House on the Prairie, Charmed and 90210, died over the weekend following a nine-year battle with breast cancer. Doherty's death was confirmed by her publicist, Leslie Sloane, who said in a statement: "It is with a heavy heart that I confirm the passing of actress Shannen Doherty. On Saturday, July 13, she lost her battle with cancer after many years of fighting the disease." "The devoted daughter, sister, aunt and friend was surrounded by her loved ones as well as her dog, Bowie. The family asks for their privacy at this time so they can grieve in peace." Tributes have flowed in for Doherty from friends, co-stars and loved ones, who have remembered her as a "force of nature". "Shannen Doherty had the heart of a lion," fellow Charmed co-star Rose McGowan wrote in a tribute shared to Instagram. "Passion for craft is often mislabelled as trouble. Shannen was passion," McGowan continued. "I met her in the 90s and was awed. Getting to really know her later in life, a beautiful gift. This woman fought to live," McGowan added, before praising Doherty's work ethic which was "inspiring to the end". "Shannen's great love for directing, for acting, Holly [Marie Combs], her friends, her parents, dog and her beloved fans was legendary." "Our lives had been intertwined in a unique way. We laughed at dark forces who wanted us to hate each other, instead we chose love and respect. A soft-hearted badass as there ever was. A force of energy that will live forever in hearts," McGowan wrote. "Rest now warrior, we will never forget you dear sister." <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/reel/C9aLxGVvLH_/?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/C9aLxGVvLH_/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Rose McGowan (@rosemcgowan)</a> </div> </blockquote> Fellow Charmed co-star Alyssa Milano - who Doherty had a complicated relationship with - also paid tribute to her via a statement shared with People. "It's no secret that Shannen and I had a complicated relationship, but at its core was someone I deeply respected and was in awe of," Milano wrote. "She was a talented actress, beloved by many and the world is less without her. My condolences to all who loved her," she concluded. Meanwhile, actress Olivia Munn, who bonded with Doherty over their shared breast cancer battle, shared a lengthy tribute to her Instagram story. "I am absolutely heartbroken over the passing of Shannen Doherty. When I was first diagnosed with breast cancer I remembered how she bravely let the world into her journey and reached out to her," Munn wrote. "We became instant friends – which I honestly couldn't comprehend at times because watching her on 90210 was everything to me when I was 10." "Looking back on the last text she sent me just a couple months ago, she asked how I was doing and if she could do anything for me.... True to form, Shannen was offering her support even though she was in the final stages of fighting this horrific disease," Munn continued. "Cancer is really f---ing scary and Shannen faced it with such dignity, strength and grace. "I'm sending all my love to her mother who was her best friend, hero and champion every step of the way. Fly so high, my friend 💔💔💔💔". Doherty's Beverly Hills and 90210 co-star Jason Priestly described her as a "force of nature" in an Instagram post. "I will miss her," he wrote. "Sending love and light to her family in this dark time." "Shocked and saddened by news of Shannen Doherty's death," Carol Potter, who played her on-screen mum in 90210, wrote on Instagram. "What a journey she has been on! Gone too soon. Throughout, she stayed true to herself and gave us an example of courage and perseverance in facing her own death. May she rest in peace.❤️🙏" Images: Instagram

Caring

Anti-cellulite products are big business – but here’s what the science says

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/rebecca-shepherd-423135">Rebecca Shepherd</a>, <a href="https://theconversation.com/institutions/university-of-bristol-1211">University of Bristol</a> Although <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/jocd.14815">90% of women have cellulite</a>, we’re yet to see it represented as a normal anatomical characteristic in popular culture. In Greta Gerwig’s 2023 Hollywood blockbuster, for instance, Stereotypical Barbie, played by Margot Robbie, develops dimples on her upper thigh as part of her existential crisis – along with other human faults such as halitosis, flat feet and irrepressible thoughts of death. When Stereotypical Barbie asks doll sage Weird Barbie what the dimples are, she explains: “That’s cellulite. That’s going to spread everywhere. Then you’re going to start getting sad and mushy and complicated.” Barbie’s perfect smooth plastic perfection is marred. Despite its prevalence, then, cellulite has been constructed as a flaw in need of correction. Consumers, it seems, agree, especially when fed a diet of the <a href="https://www.tandfonline.com/doi/full/10.1080/21604851.2021.1913827">photoshop smoothed skin</a> of models, social media influencers – and Hollywood stars. <figure><iframe src="https://www.youtube.com/embed/rmThigh1i8s?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption>“NO!” Barbie shouts when Weird Barbie tells her she has cellulite.</figcaption></figure> Cellulite’s usually found in areas that have greater amounts of subcutaneous fat, when fat deposits push through the connective tissue beneath the skin, leading to a lumpy appearance. It is common, <a href="https://www.sciencedirect.com/science/article/pii/S0738081X1300076X?via%3Dihub">usually painless</a> and harmless. The human skin is the <a href="https://theconversation.com/the-skin-is-a-very-important-and-our-largest-organ-what-does-it-do-91515">body’s largest organ</a>, made up of three layers. At the surface, the epidermis acts as our first line of defence against the environment. This outermost, impermeable layer is made up of cells that are constantly renewed and shed, protecting our body from external elements. Beneath the epidermis lies the dermis, a robust layer containing fibroblasts, the cells responsible for producing essential proteins such as collagen and elastin. These proteins provide structure and elasticity, contributing to the skin’s strength and flexibility. Deeper still is the hypodermis, also known as the subcutaneous layer. This layer is rich in adipose tissue – mostly made up of fat, which plays a crucial role in cushioning and insulating the body, as well as storing fat that can be used when needed. Beneath these three layers of skin, there is muscle. Running from the muscle to the dermis are <a href="https://journals.lww.com/amjdermatopathology/fulltext/2000/02000/cellulite__from_standing_fat_herniation_to.7.aspx">bands of connective tissue</a>, that holds the adipose tissue in “pockets”. Cellulite does not affect health, although some people report that it affects their <a href="https://www.tandfonline.com/doi/abs/10.1080/07853890.2018.1561731">self-esteem and body image</a> but that’s more to do with the social pressure on women to be physically perfect – or spend money, time and energy trying to be as close to perfect as possible. Cellulite, then, has become big business for the beauty industry. In the lead up to summer especially, companies will promote <a href="https://www.asa.org.uk/advice-online/weight-control-cellulite.html">all manner of products</a> from creams and serums to gadgets and pills, all aimed at creating perfectly smooth limbs. The most popular question seems to be, “Do these treatments work?” but as an anatomist I think the more pressing question is, “Why are healthy women’s bodies considered something to treat, cure or correct?” The beauty and wellness industry has long capitalised on societal standards of beauty. The idea that cellulite is undesirable and <a href="https://journals.lww.com/dermatologicsurgery/abstract/1978/03000/So_Called_Cellulite.9.aspx">should be corrected</a> has been perpetuated since Vogue magazine was the <a href="https://archive.vogue.com/article/1968/4/cellulite-the-new-word-for-fat-you-couldnt-lose-before">first English language magazine</a> to use the term “cellulite”, introducing the concept to thousands of women. This marketing strategy taps into the insecurities of consumers, particularly women, and promotes an endless pursuit of “perfection” for bodies that have normal anatomical variation. By framing cellulite as a condition that needs treatment, companies can sell a wide range of products and services, bolstered by celebrity endorsements, which lend credibility and aspirational value to pseudo-medical “smoothing” products. However, there is limited scientific evidence supporting the effectiveness of these supplements in treating cellulite. In fact, the <a href="https://onlinelibrary.wiley.com/doi/10.1111/j.1524-4725.1978.tb00416.x">first scientific paper</a> on cellulite, published in 1978, referred to it as “so called cellulite: the invented disease”. Recent product launches include, <a href="https://lemmelive.com/en-gb/products/lemme-smooth-capsules?variant=45597048111318">Lemme Smooth</a>, Kourtney Kardashian-Barker’s latest addition to her vitamin and supplement range. The product’s promotional materials claim that the capsule “visibly reduces cellulite in 28 days”. But what does the science tell us? Supplements like Lemme Smooth claim to improve skin texture and reduce cellulite from within. Kardashian-Barker’s supplement contains a mixture of <a href="https://link.springer.com/article/10.1007/s10298-015-0977-4">french cantaloupe melon</a>, hyaluronic acid, chromium and vitamin C among other ingredients. The body’s ability to absorb and utilise these ingredients in a way that would impact cellulite is still a subject of debate. There is evidence that <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4110621/#:%7E:text=In%20a%20randomized%2C%20double%2Dblind,in%20part%2C%20to%20the%20skin.">ingested hyaluronic acid</a> can migrate into the skin, stimulating the production of collagens within the dermis – and vitamin C has been shown to <a href="https://www.nature.com/articles/s41598-020-72704-1">thicken the surface layer</a> of the skin. However, the lack of standardisation in testing for the use of these ingredients in the treatment of cellulite means it’s still not clear if they will have a <a href="https://onlinelibrary.wiley.com/doi/10.1111/j.1467-2494.2006.00318.x">significant effect</a>. Other products marketed to reduce the appearance of cellulite include topical creams and lotions, containing ingredients like <a href="https://karger.com/books/book/763/chapter-abstract/5600478/Specific-Use-Cosmeceuticals-for-Body-Skin-Texture?redirectedFrom=fulltext">caffeine, retinol, and herbal extracts</a>. Cosmetic products are not able to penetrate the epidermis enough to significantly affect the underlying fat deposits and connective tissue. Some invasive treatments, such as <a href="https://www.aad.org/public/cosmetic/fat-removal/cellulite-treatments-what-really-works">laser therapy, subcision, and acoustic wave therapy</a> can offer more promising results. These procedures work by breaking down the connective tissue bands that cause dimpling and stimulating collagen production in the dermis to improve skin elasticity. While these methods <a href="https://www.aad.org/public/cosmetic/fat-removal/cellulite-treatments-what-really-works">may be more effective</a>, they are often expensive, require multiple sessions to achieve results – and aren’t without risk. Maintaining a healthy diet, drinking lots of water, and regular physical activity can help improve the overall appearance of the skin and reduce the visibility of cellulite. Losing weight and strengthening the muscles in the legs, buttocks and abdomen may make cellulite less noticeable, but it won’t make it <a href="https://jndc-chemistryarticles.info/ijn/article/318">disappear altogether</a>. The bottom line, though, is that cellulite does not need to be treated. It’s a normal anatomical variation that’s been transformed into a condition driving a lucrative market for cures <a href="https://link.springer.com/article/10.1007/s40257-015-0129-5">that don’t exist</a>. My top expert advice in the run up to summer? Be wary of claims from cosmetic companies and save your money. <hr /> The Conversation has approached the Lemme Live brand for comment.<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/232318/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/rebecca-shepherd-423135">Rebecca Shepherd</a>, Senior Lecturer in Human Anatomy, School of Anatomy, <a href="https://theconversation.com/institutions/university-of-bristol-1211">University of Bristol</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/anti-cellulite-products-are-big-business-but-heres-what-the-science-says-232318">original article</a>. </div>

Body

Tim Tam Jatz: How an April Fool's joke became a real product line

Snack enthusiasts have been left both bewildered and ecstatic as Arnott’s has announced the release of the long-awaited Tim Tam Jatz – a fusion biscuit that promises to revolutionise the sweet and salty game. What started as a mere April Fool’s prank has now escalated into a reality stranger than fiction. For years, brands like Arnott’s and Macca’s have toyed with our taste buds, teasing us with tantalising new product announcements on April 1st, only to dash our hopes with the cold reality of jest. But Arnott’s, oh Arnott’s, they decided to take it one step further. Last year, amid the chaos of April Fool’s 2023, they dropped the bombshell: Tim Tam Jatz was on its way. The internet erupted in a cacophony of disbelief and desire. Comments flooded in, ranging from desperate pleas to joyous declarations of snack nirvana. Fast forward to the present, and Arnott’s has delivered the unthinkable. The Tim Tam Jatz is no longer a figment of our collective imagination but a tangible delight that will soon grace the shelves of Coles, bringing joy to snack enthusiasts everywhere. Combining the decadent chocolatey goodness of a Tim Tam with the unmistakable crunch of a salty Jatz cracker, this biscuit is poised to redefine the very essence of snack time. <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/p/C5fBOF1veqy/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/C5fBOF1veqy/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Arnott's Biscuits (@arnottsbiscuits)</a> </div> </blockquote> Rebecca Chan, the mastermind behind this stroke of genius and Tim Tam’s marketing manager, expressed her delight at bringing this unconventional creation to life. “We love getting behind an April Fool’s prank, and dreaming up new ways to tap into Australia’s love of Tim Tam,” she wrote. “But following the overwhelming number of comments and requests, we knew we had to bring Tim Tam inspired by Jatz to the shelf and make it available for every Aussie to enjoy. "We can’t wait to share the latest Tim Tam creation, where consumers can expect something a little bit sweet, and a little bit salty in every bite.” The announcement sent shockwaves across social media, with food bloggers and snack enthusiasts alike losing their collective minds over the prospect of this culinary marvel. As word spread like wildfire, social media erupted in a frenzy of anticipation. “My sister is obsessed with Tim Tams and Jatz, so she will love this,” proclaimed one user, already envisioning the delight on their sibling’s face. “OMG I need it immediately,” cried another, echoing the sentiments of snack lovers everywhere. But amidst the jubilation, there were voices of caution. “Ooh, I will be trying, but I seem to only ever buy a new Tim Tam once and then run straight back to my beloved double coat,” confessed a hesitant fan, torn between loyalty and curiosity. Only time will tell if Tim Tam Jatz will live up to the hype, but one thing is for certain: Arnott’s has unleashed a culinary juggernaut that is sure to leave a lasting impression on snack history. So brace yourselves; the sweet and salty revolution is upon us, and there’s no turning back. Image: Arnott's

Food & Wine

How to fall asleep without sleeping pills: 7 natural sleep aids that actually work

It’s 3am and you’re suddenly wide awake. Try these seven science-backed strategies to fall back to sleep fast. Give meditation a try As a mindfulness coach, I’m very aware of the day-to-day anxieties and worries that can interfere with a good night’s sleep. One of the most effective natural sleep aids is a quick meditation session to ease yourself out of those stresses. If you’ve never meditated before, you’ll likely find the meditation interrupted by thoughts flashing through your mind. It’s important for you to know that this isn’t a failure on your part, and that you aren’t doing anything wrong. Thinking is just what the brain does, as naturally as lungs take in air. The point is to be non-judgmental yet aware of your thoughts, bodily experiences and breath, moment by moment. Sleep better, feel better! <a href="https://gaiam.innovations.com.au/p/gaiam-wellness/rollers-resistance/27-72435-gaiam-strengthen-stretch-kit?affiliate=GAIAM6O" target="_blank" rel="noopener">This Blackout Sleep Mask from Gaiam</a> will help you feel well rested and renewed. Stop wanting to fall asleep It’s counterintuitive, isn’t it? Sometimes trying too hard to do something is the very thing that prevents us from achieving it – and that’s never more true than when it comes to falling asleep. Desperately wanting to sleep will only stoke anxieties that will further stress your brain, essentially feeding it the message that it’s not safe to sleep. Throw in those worries about your to-do list at work the following day, and the whole thing can snowball into a panic attack. Try letting go of that feeling that you absolutely must sleep now, and observe your own anxieties for what they are without judgment. When you stop looking at sleep as a goal, you’ll find it easier to fall asleep. Before you climb into bed, set aside 10-15 minutes to help relax your body and mind, with <a href="https://gaiam.innovations.com.au/p/gaiam-wellness/restore-massage/27-73353-gaiam-wellness-acupressure-neck-back-pillow?affiliate=GAIAM60" target="_blank" rel="noopener">this wellness acupressure neck and back pillow from Gaiam</a>. Start a journal If you find yourself struggling to fall asleep, pick up a pen and paper (not your phone!), and start writing: simply scribble down an account of what’s going on inside your head. Although there’s no “right” way to journal, you might start by listing the events of your day, and from there, how those events and encounters made you feel. Building this structured picture of your thoughts may help you see that the problem that’s keeping you up at night, and is likely less overwhelming than you thought. Why my insistence on a pen and paper? First off, studies show the simple motor action that’s involved in the act of handwriting has a calming effect. Secondly, the light emitted by laptops and phones isn’t conducive to falling asleep. Find yourself a "3am friend" Some of us are lucky to have a ‘3am friend’, that close confidant you can call up in the wee hours knowing that they won’t hold it against you in the morning. Although it’s great to have someone to talk to when you want to fall asleep, it’s important that the conversation doesn’t just rehash the anxieties that are preventing you from catching shut-eye in the first place. Rather than using the call to seek solutions for those issues, talk about things that calm your nerves, or even have them assist you in deep breathing. It may sound silly, but doing a series of deep, relaxing breaths can help you let go of the troubles that are keeping you wide awake. Take a warm shower Taking a warm shower not only relaxes your muscles and soothes minor aches and pains, but it also raises your core body temperature. As soon as you step out of the shower, your body starts working at lowering that temperature, which is something that normally happens when you’re falling asleep naturally. (That’s why we always feel the need for a blanket when we sleep, no matter how warm it is!) By kick-starting that temperature-lowering process, you’re tricking your body into falling asleep fast. Stretch yourself to sleep Anxiety keeping you up? Research suggests mild stretching can help take the edge off and relax muscles that have become stiff and sore after a long day. We’re not talking intricate yoga poses or acrobatics here, either: Simple stretches like an overhead arm stretch and bending over to touch your toes should do the trick. Ramp up the relaxation potential with a soundtrack of ambient noise at a volume that’s just barely audible. There are plenty of white noise apps that are free to download, but soft music can work as well (so long as there are no lyrics). Just remember, if you’re using an electronic device to play these sleep-promoting sounds, make sure it’s placed screen-down so you’re not distracted by the light it emits. Stretching is healing, and this <a href="https://gaiam.innovations.com.au/p/gaiam-wellness/rollers-resistance/27-72435-gaiam-strengthen-stretch-kit?affiliate=GAIAM60" target="_blank" rel="noopener">Strengthen and Stretch Kit from Gaiam</a> is a great way to start. An on-line workout is also included to get you started. Read (or listen!) to something new When you’re struggling with insomnia, it might be tempting to pull an old favourite off the bookshelf. In reality, it’s better to read or listen to an audio book that covers a topic on which you know absolutely nothing. New information, while taking attention away from the stressors that are keeping you up at night, gives your brain enough of a workout to make it tire more quickly than when it’s engaged with familiar subjects and concepts. Again, if it’s an audio book or podcast you’re listening to, make sure the light-emitting side of the device is face down to keep the room as dark as possible. Darkness and warmth play an essential part in the production and maintenance of melatonin, the hormone that plays the central role falling asleep. Image credits: Getty Images This article by Deepak Kashyap originally appeared on <a href="https://www.readersdigest.com.au/healthsmart/conditions/sleep/how-to-fall-asleep-without-sleeping-pills-7-natural-sleep-aids-that-actually-work" target="_blank" rel="noopener">Reader's Digest</a>.

Body

Amid allegations of price gouging, it’s time for big supermarkets to come clean on how they price their products

<a href="https://theconversation.com/profiles/sanjoy-paul-1141384">Sanjoy Paul</a>, <a href="https://theconversation.com/institutions/university-of-technology-sydney-936">University of Technology Sydney</a> With inflation driving up the cost of living, many are dreading not just the hassle of a big grocery shop, but also the bruising cost. But while Australians struggle with their budget and spending, several major supermarkets made large profits in 2022–23. Coles and Woolworths, for example, made net profits of <a href="https://www.theguardian.com/business/2023/aug/23/woolworths-posts-162bn-profit-with-dramatic-lift-in-margins-despite-cost-of-living-crisis">A$1.1 billion and A$1.62 billion</a>, respectively. <a href="https://www.news.com.au/finance/money/costs/coles-and-woolworths-chief-executives-to-face-senate-inquiry-into-supermarket-price-hikes/news-story/0f74b6d4cac20ee65b818642f4f554ba">Allegations of price gouging</a> by Australian supermarkets have even led to a <a href="https://www.abc.net.au/news/2023-12-03/greens-move-to-establish-senate-inquiry-into-supermarkets/103179656">Senate inquiry</a> into supermarket pricing. Coles chief executive Leah Weckert has <a href="https://www.colesgroup.com.au/media-releases/?page=coles-group-statement-on-senate-inquiry-into-supermarket-prices">promised</a> to appear at the inquiry, saying the company “works hard to keep prices affordable for Australian households […]” and is ready to “engage in an informed discussion on the factors that influence supermarket pricing.” Woolworths Group chief executive Brad Banducci, meanwhile, <a href="https://www.woolworthsgroup.com.au/au/en/media/latest-news/2023/woolworths-group-confirms-ceo-will-appear-at-senate-inquiry-on-s.html">said</a> he welcomes the chance to explain to the Senate “how we are working to balance the needs of our customers, our team and our suppliers in the context of economy-wide inflationary pressure”. But why wait until a Senate inquiry to explain all that? There’s an opportunity now for the big supermarkets to be more transparent about how they decide what prices to put on products. <h2>Allegations of price gouging</h2> It’s not just <a href="https://www.abc.net.au/news/2023-12-03/greens-move-to-establish-senate-inquiry-into-supermarkets/103179656">politicians</a> and <a href="https://au.finance.yahoo.com/news/woolworths-photo-exposes-everything-wrong-with-supermarkets-002726485.html">customers</a> complaining about supermarket prices. Australian farmers have also accused Coles and Woolworths of price gouging for <a href="https://www.news.com.au/finance/business/retail/aussie-farmer-shipping-beautiful-melons-to-japan-rather-than-deal-with-coles-and-woolworths/news-story/bd685cd91f934f31c02c764097f496ae">fruits and vegetables</a>, claiming supermarkets profit too much from their crops. The National Farmers’ Federation has <a href="https://www.freshplaza.com/oceania/article/9583132/farmers-call-for-price-transparency-beyond-supermarket-inquiry/">called</a> for greater transparency from the supermarkets on how they decide prices. A recent <a href="https://www.freshplaza.com/oceania/article/9583132/farmers-call-for-price-transparency-beyond-supermarket-inquiry/">survey</a> by AUSVEG (the peak industry body for the Australian vegetable and potato industries) found 34% of vegetable growers are considering leaving the industry in the next 12 months as they <a href="https://www.news.com.au/finance/business/retail/aussie-farmer-shipping-beautiful-melons-to-japan-rather-than-deal-with-coles-and-woolworths/news-story/bd685cd91f934f31c02c764097f496ae">struggle</a> to turn a profit. When asked about calls for more transparent pricing, a Woolworths spokesperson told The Conversation: <blockquote> We publish both our average gross margin and EBIT (earnings before interest and taxes) margin transparently in our public financial reports. Supply chain costs are different for every product and they are constantly fluctuating, as are our buying costs in the case of fresh food like fruit and vegetables. Shoppers are very savvy. We operate in a highly competitive industry and we know our customers will – and do – shop around to find the best value. As we start to see the rate of inflation ease, we will continue to focus on delivering savings to our customers. </blockquote> Coles was also contacted for comment but did not reply before publication deadline. <h2>Factoring in many costs</h2> When a retailer buys products from their suppliers, it involves a supply chain that includes supply, manufacturing, transportation and distribution, warehouse and storage. There are several costs – such as product costs, transportation fees, labour, rent, inventory and more – involved at every step of the process. The supermarket must factor in all costs, as well as its profit margin, when it sets the selling price for a product. Organisations usually have these cost breakdowns as part of their internal decision-making – but they don’t typically disclose these calculations to their customers. <h2>Not disclosing the cost breakdowns</h2> The problem for supermarkets is that when they don’t disclose details such as their buying price or supply chain costs, it can contribute to anger among customers and suppliers. Apple and Pear Australia Limited – the national peak industry body for apple and pear growers – has <a href="https://apal.org.au/retailers-need-to-demonstrate-greater-price-transparency/">called for</a> retailers to demonstrate greater price transparency, saying, “frustration at the behaviour of the major retailers has again angered many growers”. Of course, supermarkets use several pricing strategies to win customer support – such as locking in prices for a certain period of time, everyday low prices on key products, specials, price-matching and discounts. Supermarkets spend millions of dollars on these price-related advertisements, but perhaps they would get more community support by simply disclosing cost breakdowns on their websites and in-store to show their commitment to transparent and fair pricing. <h2>Transparent and fair pricing</h2> Research shows price transparency helps businesses build trust with their <a href="https://fastercapital.com/content/The-Importance-of-Price-Transparency-in-Pricing-Psychology.html">customers</a>. Many major retailers already have this information for internal decision-making, so could display this online and in stores. Yes, prices change constantly due to factors outside their control – such as fuel prices, shipping problems or even supply chain issues linked to global conflict. But being more open with customers about these issues could help repair relationships and their public image. Perhaps there may even be a role for government, which could collaborate with supermarkets and retailers to develop policies for transparent and fair pricing. Everyday Australians deserve to be treated fairly and given the information they need about how major supermarkets price their products, so they can make informed decisions at the checkout.<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/219316/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/sanjoy-paul-1141384">Sanjoy Paul</a>, Associate Professor, UTS Business School, <a href="https://theconversation.com/institutions/university-of-technology-sydney-936">University of Technology Sydney</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/amid-allegations-of-price-gouging-its-time-for-big-supermarkets-to-come-clean-on-how-they-price-their-products-219316">original article</a>.

Money & Banking

Taste depends on nature and nurture. Here are 7 ways you can learn to enjoy foods you don’t like

<a href="https://theconversation.com/profiles/nicholas-archer-181464">Nicholas Archer</a>, <a href="https://theconversation.com/institutions/csiro-1035">CSIRO</a> and <a href="https://theconversation.com/profiles/astrid-poelman-1481227">Astrid Poelman</a>, <a href="https://theconversation.com/institutions/csiro-1035">CSIRO</a> You’re out for dinner with a bunch of friends, one of whom orders pizza with anchovies and olives to share, but you hate olives and anchovies! Do you pipe up with your preferred choice – Hawaiian – or stay quiet? This scene plays out every day around the world. Some people ferociously defend their personal tastes. But many would rather expand their palate, and not have to rock the boat the next time someone in their friend group orders pizza. Is it possible to train your tastebuds to enjoy foods you previously didn’t, like training a muscle at the gym? <h2>What determines ‘taste’?</h2> Taste is a complex system we evolved to help us navigate the environment. It helps us select foods with nutritional value and reject anything potentially harmful. Foods are made up of different compounds, including nutrients (such as proteins, sugars and fats) and <a href="https://www.youtube.com/watch?v=2P_0HGRWgXw">aromas</a> that are detected by sensors in the mouth and nose. These sensors create the <a href="https://www.youtube.com/watch?v=MZn2PMUWO-Y">flavour of food</a>. While taste is what the tastebuds on your tongue pick up, flavour is the combination of how something smells and tastes. Together with texture, appearance and sound, these senses collectively influence your food preferences. <figure><iframe src="https://www.youtube.com/embed/MZn2PMUWO-Y?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption>Flavour is the overall impression you get when eating.</figcaption></figure> Many factors influence food preferences, including age, genetics and environment. We each live in our own sensory world and no two people will have the same <a href="https://theconversation.com/curious-kids-why-do-some-people-find-some-foods-yummy-but-others-find-the-same-foods-yucky-77671">experience while eating</a>. Food preferences also change with age. Research has found young children have a <a href="https://pubmed.ncbi.nlm.nih.gov/24452237/">natural preference</a> for sweet and salty tastes and a dislike of bitter tastes. As they grow older their ability to like bitter foods grows. Emerging evidence shows bacteria in saliva can also produce enzymes that influence the taste of foods. For instance, saliva has been shown to cause the release of sulphur aromas in cauliflower. The <a href="https://www.acs.org/pressroom/presspacs/2021/acs-presspac-september-22-2021/childrens-dislike-of-cauliflower-broccoli-could-be-written-in-their-microbiome.html">more sulphur that is produced</a>, the less likely a kid is to enjoy the taste of cauliflower. <h2>Nature versus nurture</h2> Both genetics and the environment play a crucial role in determining food preferences. Twin studies estimate genetics have a moderate influence on food preferences (between 32% and 54%, depending on the food type) in <a href="https://www.sciencedirect.com/science/article/pii/S000291652305027X?via%3Dihub">children</a>, <a href="https://pubmed.ncbi.nlm.nih.gov/27385609/">adolescents</a> and <a href="https://www.cambridge.org/core/journals/twin-research-and-human-genetics/article/dietary-patterns-and-heritability-of-food-choice-in-a-uk-female-twin-cohort/8507AAF01330C599BAC62BCC0EF4CF06">adults</a>. However, since our cultural environment and the foods we’re exposed to also shape our preferences, these <a href="https://pubmed.ncbi.nlm.nih.gov/24452237/">preferences are learned</a> to a large degree. A lot of this learning takes place during childhood, at home and other places we eat. This isn’t textbook learning. <a href="https://www.cabidigitallibrary.org/doi/10.1079/9780851990323.0093">It’s learning</a> by experiencing (eating), which typically leads to increased liking of the food – or by watching what others do (modelling), which can lead to both positive or negative associations. <a href="https://www.sciencedirect.com/science/article/pii/S000291652305027X?via%3Dihub">Research</a> has shown how environmental influences on food preferences change between childhood and adulthood. For children, the main factor is the home environment, which makes sense as kids are more likely to be influenced by foods prepared and eaten at home. Environmental factors influencing adults and adolescents are more varied. <h2>The process of ‘acquiring’ taste</h2> Coffee and beer are good examples of bitter foods people “acquire” a taste for as they grow up. The ability to overcome the dislike of these is largely due to: <ul> <li> the social context in which they’re consumed. For example, in many countries they may be associated with passage into adulthood. </li> <li> the physiological effects of the compounds they contain – caffeine in coffee and alcohol in beer. Many people find these effects desirable. </li> </ul> But what about acquiring a taste for foods that don’t provide such desirable feelings, but which are good for you, such as kale or fatty fish? Is it possible to gain an acceptance for these? Here are some strategies that can help you learn to enjoy foods you currently don’t: <ol> <li> eat, and keep eating. Only a small portion is needed to build a liking for a specific taste over time. It may take 10–15 attempts or more before you can say you “like” the food. </li> <li> <a href="https://www.sciencedirect.com/science/article/pii/S0950329302001106">mask bitterness</a> by eating it with other foods or ingredients that contain salt or sugar. For instance, you can pair bitter rocket with a sweet salad dressing. </li> <li> eat it repeatedly in a positive context. That could mean eating it after playing your favourite sport or with people you like. Alternatively, you could eat it with foods you already enjoy; if it’s a specific vegetable, try pairing it with your favourite protein. </li> <li> eat it when you’re hungry. In a hungry state you’ll be more willing to accept a taste you might not appreciate on a full stomach. </li> <li> remind yourself why you want to enjoy this food. You may be changing your diet for health reasons, or because you’ve moved countries and are struggling with the local cuisine. Your reason will help motivate you. </li> <li> start young (if possible). It’s easier for children to learn to like new foods as their tastes are less established. </li> <li> remember: the more foods you like, the easier it’ll become to learn to like others. </li> </ol> A balanced and varied diet is essential for good health. <a href="https://www.sciencedirect.com/science/article/pii/S0195666315003438?ref=pdf_download&fr=RR-2&rr=82a5fd5069821f63">Picky eating</a> can become a problem if it leads to vitamin and mineral deficiencies – especially if you’re avoiding entire food groups, such as vegetables. At the same time, eating too many tasty but energy-dense foods can increase your risk of chronic disease, including obesity. Understanding how your food preferences have formed, and how they can evolve, is a first step to getting on the path of healthier eating.<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/215999/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/nicholas-archer-181464">Nicholas Archer</a>, Research Scientist, Sensory, Flavour and Consumer Sciences, <a href="https://theconversation.com/institutions/csiro-1035">CSIRO</a> and <a href="https://theconversation.com/profiles/astrid-poelman-1481227">Astrid Poelman</a>, Principal Researcher, Public Health & Wellbeing Group, <a href="https://theconversation.com/institutions/csiro-1035">CSIRO</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/taste-depends-on-nature-and-nurture-here-are-7-ways-you-can-learn-to-enjoy-foods-you-dont-like-215999">original article</a>.

Food & Wine

“Bloody ripper of a meteor” lights up Perth skies

A few lucky Western Australians have witnessed the moment a bright green meteor flashed brightly across the state's South West. The meteor was the size of a cricket ball and had a 200-kilometre-long tail, which was first spotted at around 8.50pm on Wednesday after entering the atmosphere over Pemberton. The rare spectacle, which only happens around three times a year, lasted about five seconds and travelled at a speed of 30 km/h before the mix of iron, rock and ice dissolved over the Southern Ocean. “Iron meteors give off that beautiful green glow,” Perth Observatory spokesperson Matt Woods told 7NEWS. Experts also said that this was triggered by the outer layer of the meteor melting because of intense friction. The observatory said that the meteor had set off a flood of messages, emails and calls from the people that witnessed the natural phenomenon. “That was a bloody ripper of a meteor tonight,” they posted on their Facebook page. One witness said that you had to see it with your own eyes to fully appreciate its beauty. “I will say it was way better in person. It looked almost rainbow-coloured. Just spectacular,” commented one person. “Did anyone just see a bright streak of light shooting from the sky? It was too bright to be a shooting star,” another person shared on social media. “It was massive and extremely bright.” Image: 7NEWS

Domestic Travel

Extraordinary snaps from around the world for the Nature Photographer of the Year awards

Every year, the <a href="https://naturephotographeroftheyear.com" target="_blank" rel="noopener">Nature Photographer of the Year</a> awards showcase the best that Mother Nature has to offer. For the 2023 competition, photographers from all around the world have captured beautiful snaps of wildlife in their natural habitat, picturesque landscapes and much more. The annual competition is an initiative of Nature Talks, the organisation responsible for the Nature Talks Photo Festival that takes place in the Netherlands. This year, the competition saw entrant from South Africa, Germany, the USA, England, Finland, France, Luxembourg and many more corners of the globe. This year's winner is a photographer hailing from Canada, Jacquie Matechuk, who stole the show with her photo of the Spectacled Bear. Chairman Marco Gaiotti explained why her photo was chosen as the winner, "The Spanish moss hanging from this centuries-old fig tree gives an incredible sense of three-dimensionality while the soft light filtering through the colours highlights the profound connection between species and habitat in this image." "Finally, the pose of this spectacled bear fits perfectly into the texture of the photograph. Congratulations to Jacquie Matechuk for this outstanding photograph of the spectacled bear." All image credits: Nature Photographer of the Year

International Travel

6 natural remedies for tinnitus

As anyone who’s ever experienced will agree, tinnitus is about as fun as repeatedly stubbing your big toe. But the good news is needn’t suffer in silence. There is a range of natural remedies available, and while these won’t eliminate tinnitus completely they may be used to help manage the condition. Before we go through some of the natural remedies, it might be useful to take a moment to understand what tinnitus actually is. Tinnitus is a physical condition that is usually caused by a fault in the hearing system where someone experiences noises or ringing in their ears when there is no external noise presents. It’s important to know tinnitus is symptom, and not a disease. It can be caused by a variety of things including exposure to loud noises, earwax blockages, ear-bone changes and age-related hearing lost. Approximately one in five Australians suffer from tinnitus. 1. Gingko biloba Across the board, gingko biloba is generally considered one of the stronger herbal remedies for tinnitus. This widely available herbal remedy is often used to improve blood circulation, which can reduce the ringing sensation and improve the function of your ears. It also contains handy antibacterial and antifungal properties that can help eliminate any existing infections. 2. Apple cider vinegar Apple cider vinegar provides a particularly useful daily tonic to help reduce the effects of tinnitus. A natural antifungal and anti-inflammatory agent, apple cider vinegar also works to alkalize your body and help rebalance your internal levels. Again, this remedy is quite helpful when it comes to getting rid of any underlying infections or fungus that may be contributing to your tinnitus. 3. Alpha lipoic acid Alpha lipoic acid provides tinnitus sufferers with another handy supplement that can help minimise the effects of this condition. Functioning as an antioxidant, this vitamin-like chemical is known to help treat cell damage and restore natural vitamin levels in your body. Alpha lipoic acid has also been known to help improve neuron function and conduction, which may be contributing factors. 4. Holy basil Here’s another natural remedy for treating tinnitus. Holy basil is known to contain a range of antibacterial properties and can be used to help kill the bacteria that may be contributing to the problem. In addition, holy basil can also be used as a way to provide you with relief from more severe forms of ear pain. It won’t solve the problem, but it will make it easier to manage. 5. Onions and garlic While they might not make your breath smell the best on a hot date, onions and garlic have been used in the past to provide relief for tinnitus sufferers. Onions contain medicinal and antibacterial properties to help fight infections, while garlic can help reduce inflammation and improve blood circulation, which is particularly useful for tinnitus that is caused by high altitudes. 6. Saline solution Here’s another nifty way to treat tinnitus naturally. Saline solution can help clear any blocked nasal passages and ease the pressure caused by excessive fluids that are building up in your sinuses. This simple remedy is a great way to provide effective relief from particular forms of tinnitus. So there you go, six handy ways to help relive yourself of the effects of tinnitus. Ultimately we would recommend that you go to a doctor and get a proper diagnosis if you happen to be suffering from tinnitus, but at the very least it’s handy to know that these natural remedies are around. Image credits: Getty Images

Body

Demands for "killer product" to be dropped from Bunnings over fatal disease links

Bunnings Warehouse is being urged in the strongest possible terms to pull a popular item off their shelves amid concerns it could be linked to a fatal disease. A particular range of trendy kitchen countertops have been linked to an incurable disease that the national construction union says has been harming tradies. The Construction, Forestry, Maritime, Mining and Energy Union (CFMMEU) have taken their demands for the recall directly to the hardware giant’s chief executive Michael Schneider, warning it was “unconscionable” to keep the engineered stone benchtops on Bunnings’ product line up. “Bunnings has unique market power and a unique place in Australian society. If you were to remove this killer product from your shelves, it would send a powerful message,” CFMEU boss Zach Smith wrote. The engineered benchtops, which have become a feature in many modern day Australian kitchens and bathrooms, contain a high concentration of crystalline silica. When cutting the benchtops, silica dust is released into the air, which can lead to the potentially deadly and incurable disease of silicosis, as well as lung cancer. In his letter, Mr Smith called for the product to be removed “effective immediately”. “I am disappointed that, despite all this information being in the public sphere, Bunnings is still advertising and selling high-silica engineered stone products in your stores nationwide,” he said. “Conversely, it is unconscionable for Bunnings to continue promoting and selling this killer product when there is no need to do so." “There are many, many alternatives to engineered stone as a benchtop material. The business costs of removing these products are insignificant when we are faced with the prospect of more deaths.” It has been estimated that up to 103,000 tradies will be diagnosed in their lifetime with silicosis as a result of exposure to silica dust at work, while more than 10,000 will develop lung cancer. In response to the concerns raised, Jen Tucker, the Director of Merchandise at Bunnings, acknowledged that the hardware giant is aware of the issue at hand and emphasised their commitment to keeping a close watch on and adhering to guidance from regulatory authorities. However, Ms. Tucker did not explicitly endorse the request made by the CFMEU. She went on to clarify that the majority of benchtops available in their stores are made from laminate or timber materials. However, for the engineered stone benchtops that they offer, these are pre-cut to precise dimensions before reaching a customer's location. Furthermore, these engineered stone benchtops are exclusively supplied and installed by specialist providers who hold valid engineered stone licenses. These providers strictly adhere to rigorous safety standards, prioritising the well-being of their production and installation teams, all in accordance with the stipulations of their licenses. Ms Tucker underscored Bunnings' unwavering commitment to the safety of their staff and customers, underscoring its profound importance to the company. She also acknowledged that safety is a broader concern within the industry and noted that the federal government is presently conducting a review on this matter. In this regard, Bunnings expressed its support for new legislation and the establishment of consistent standards and licensing procedures across various states and territories, all in pursuit of enhancing safety within the industry. Image credits: Getty Images

Legal

Our planet is burning in unexpected ways - here’s how we can protect people and nature

<a href="https://theconversation.com/profiles/luke-kelly-159658">Luke Kelly</a>, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a>; <a href="https://theconversation.com/profiles/david-bowman-4397">David Bowman</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a>; <a href="https://theconversation.com/profiles/ella-plumanns-pouton-1470045">Ella Plumanns Pouton</a>, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a>; <a href="https://theconversation.com/profiles/grant-williamson-109967">Grant Williamson</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a>, and <a href="https://theconversation.com/profiles/michael-shawn-fletcher-99786">Michael-Shawn Fletcher</a>, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a> People have been using fire for millennia. It is a vital part of many ecosystems and cultures. Yet human activities in the current era, sometimes called the “<a href="https://theconversation.com/did-the-anthropocene-start-in-1950-or-much-earlier-heres-why-debate-over-our-world-changing-impact-matters-209869">Anthropocene</a>”, are reshaping patterns of fire across the planet. <a href="https://www.annualreviews.org/doi/abs/10.1146/annurev-environ-120220-055357">In our new research</a>, published in the Annual Review of Environment and Resources, we used satellite data to create global maps of where and how fires are burning. We calculated about 3.98 million square kilometres of Earth’s land surface burns each year. We also examined research spanning archaeology, climatology, ecology, Indigenous knowledge and paleoecology, to better understand the causes and consequences of fires. Our international team found strong evidence fires are burning in unexpected places, at unusual times and in rarely observed ways. These changes in fire patterns are threatening human lives and modifying ecosystems. But the future does not have to be bleak. There are many opportunities to apply knowledge and practice of fire to benefit people and nature. <h2>Here’s how fire patterns are changing</h2> Exploring multiple approaches and scales enables a deeper understanding of where, when and how fires burn. Satellite data provide evidence of changes in fire patterns at a global scale. <a href="https://agupubs.onlinelibrary.wiley.com/doi/full/10.1029/2020RG000726">Annual fire season length</a> increased by 14 days from 1979 to 2020 and <a href="https://www.nature.com/articles/s41586-021-04325-1">night fires</a>, which indicate fires that cannot be quickly controlled, increased in intensity by 7.2% from 2003 to 2020. Other changes are apparent only when we look at data from particular regions. An increase in fire size and the frequency of large fires has recently been observed in <a href="https://www.pnas.org/doi/abs/10.1073/pnas.2103135118">forests and woodlands of the western United States</a>. Meanwhile fire-dependent grasslands and savannahs across <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/gcb.14711">Africa</a> and <a href="https://agupubs.onlinelibrary.wiley.com/doi/full/10.1029/2019GL082327">Brazil</a> have experienced reductions in fire frequency. It’s also important to consider the timescale and type of fire when interpreting changes. In Australia, <a href="https://www.nature.com/articles/s41467-021-27225-4">satellite records show</a> the frequency of very large forest fires has increased over the past four decades. At longer time scales, <a href="https://link.springer.com/article/10.1007/s13280-020-01339-3">charcoal and pollen records</a> indicate the frequency of low-intensity fires <a href="https://esajournals.onlinelibrary.wiley.com/doi/10.1002/fee.2395">decreased in parts of southeastern Australia</a> following British colonisation in 1788. <h2>Changes in fire affect air, land and water</h2> Many animals and plants have evolved strategies that enable them to thrive under particular fire patterns. This means changes to fire characteristics can <a href="https://www.science.org/doi/10.1126/science.abb0355">harm populations and ecosystems</a>. <a href="https://conbio.onlinelibrary.wiley.com/doi/full/10.1111/conl.12905">Large and intense fires</a> are reducing the available forest habitat preferred by the greater glider. But a <a href="https://theconversation.com/research-reveals-fire-is-pushing-88-of-australias-threatened-land-mammals-closer-to-extinction-185965">lack of fire can be problematic too</a>. Threatened species of native rodents can benefit from food resources and habitats that flourish shortly after fire. There is evidence that emissions from recent fires are already modifying the atmosphere. The historically exceptional 2019–20 Australian wildfires produced <a href="https://www.science.org/doi/10.1126/science.abe1415#:%7E:text=Intense%2C%20widespread%20bushfires%20in%20Australia,from%20a%20moderate%20volcanic%20eruption.">record-breaking levels of aerosols</a> over the Southern Hemisphere, as well as substantial carbon emissions. The <a href="https://www.nature.com/articles/s41893-020-00610-5">wildfire smoke-related health costs</a> of the 2019–20 wildfires in Australia included an estimated 429 smoke-related premature deaths as well as 3,230 hospital admissions for cardiovascular and respiratory disorders. Changes in fire patterns are modifying water cycles, too. In the western United States, <a href="https://www.pnas.org/doi/10.1073/pnas.2009717118">fires are reaching higher elevations</a> and having strong impacts on <a href="https://www.pnas.org/doi/10.1073/pnas.2200333119">snow</a> and water availability. New studies are revealing how the air, land and water that support life on Earth are connected by fires. Smoke plumes from the 2019–20 Australian wildfires transported nutrients to the Southern Ocean, resulting in <a href="https://www.nature.com/articles/s41586-021-03805-8">widespread phytoplankton blooms</a>. <h2>Humans are responsible for the changes</h2> Human drivers such as climate change, land use, fire use and suppression, and transportation and extinction of species <a href="https://www.annualreviews.org/doi/abs/10.1146/annurev-environ-120220-055357">are causing shifts in fire patterns</a>. Increasing global temperatures and more frequent heatwaves and droughts increase the likelihood of fire by promoting hot, dry and windy conditions. A pattern of extreme fire weather outside of natural climate variation is already emerging in <a href="https://onlinelibrary.wiley.com/doi/10.1111/gcb.15388">North America</a>, <a href="https://link.springer.com/article/10.1007/s10584-014-1183-3">southern Europe</a> and <a href="https://iopscience.iop.org/article/10.1088/1748-9326/ac1e3a/meta">the Amazon basin</a>. Humans modify fire regimes by changing land use for agricultural, forestry and urban purposes. Until recent decades, large fires in tropical forests were uncommon. But <a href="https://www.nature.com/articles/s41586-021-03876-7">deforestation fires</a> used to clear primary forest for agriculture often promotes more frequent and intense uncontrolled fires. Humans have transported plants and animals across the globe, resulting in novel mixes of species that modify fuels and fire regimes. In many parts of the world, <a href="https://www.pnas.org/doi/abs/10.1073/pnas.1908253116">invasive grasses</a> have increased flammability and fire activity. Social and economic changes propel these drivers. Colonisation by Europeans and the displacement of Indigenous peoples and their skilful use of fire has been linked with fire changes in <a href="https://esajournals.onlinelibrary.wiley.com/doi/10.1002/fee.2395">Australia</a>, <a href="https://www.pnas.org/doi/10.1073/pnas.2116264119">North America</a> and <a href="https://royalsocietypublishing.org/doi/10.1098/rstb.2015.0174">South America</a>. <h2>Using knowledge and practice of fire to achieve sustainability goals</h2> <a href="https://www.annualreviews.org/doi/abs/10.1146/annurev-environ-120220-055357">The pace and scale of these changes</a> represent challenges to humanity, but knowledge and practice of fire can help to achieve sustainability goals. This includes: <ul> <li><a href="https://royalsocietypublishing.org/doi/10.1098/rstb.2015.0174">good health and wellbeing</a>, by supporting community-owned solutions and fire practices that increase social cohesion and health</li> <li><a href="https://www.sciencedirect.com/science/article/pii/S0301479718314658">sustainable cities and communities</a>, by designing green firebreaks and mixed-use areas with low fuels, strategically located in the landscape</li> <li><a href="https://www.science.org/doi/10.1126/science.aam7672">life on land</a>, by tailoring use of fire to promote and restore species and ecosystems</li> <li><a href="https://www.nature.com/articles/s41561-021-00867-1">climate action</a>, by applying low-intensity fire to promote the stability of soil organic matter and increase carbon storage</li> <li><a href="https://www.mdpi.com/1660-4601/18/8/3921">reduced inequalities</a>, by allocating resources before, during, and after wildfires to at-risk communities and residents.</li> </ul> As the world changes, society as a whole needs to keep learning about the interplay between people and fire. A deep understanding of fire is essential for achieving a sustainable future – in other words, <a href="https://www.annualreviews.org/doi/abs/10.1146/annurev-environ-120220-055357">a better Anthropocene</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/213215/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/luke-kelly-159658">Luke Kelly</a>, Associate Professor in Quantitative Ecology, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a>; <a href="https://theconversation.com/profiles/david-bowman-4397">David Bowman</a>, Professor of Pyrogeography and Fire Science, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a>; <a href="https://theconversation.com/profiles/ella-plumanns-pouton-1470045">Ella Plumanns Pouton</a>, PhD candidate, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a>; <a href="https://theconversation.com/profiles/grant-williamson-109967">Grant Williamson</a>, Research Fellow in Environmental Science, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a>, and <a href="https://theconversation.com/profiles/michael-shawn-fletcher-99786">Michael-Shawn Fletcher</a>, Professor in Biogeography, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</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/our-planet-is-burning-in-unexpected-ways-heres-how-we-can-protect-people-and-nature-213215">original article</a>.

Travel Trouble

What’s in a name? Quite a lot if it’s prosecco, parmesan or mozzarella

<a href="https://theconversation.com/profiles/steven-greenland-2064">Steven Greenland</a>, <a href="https://theconversation.com/institutions/charles-darwin-university-1066">Charles Darwin University</a> Prosecco might evoke warm summer evenings while prosciutto conjures scenes of generous platters at a casual weekend lunch. But would “sparkling wine” or “thinly sliced ham” have the same impact? Australian producers would argue they wouldn’t. They are fighting a push by the European Union to stop them from using these and other terms that indicate the geographical origin of numerous cheeses, wines and other foodstuffs now widely produced in Australia. This stoush over using European names for locally made products has stalled <a href="https://www.abc.net.au/news/2023-07-11/european-union-trade-deal-prosecco-feta-geographic-indicators/102583310">this week’s trade talks</a>, with the EU refusing Australia better access to their markets unless Australia agrees to rebrand its products. <a href="https://www.news.com.au/national/politics/anthony-albaneses-warning-on-australiaeu-trade-talks/news-story/fa15fa19a945311c21ac1326c1675653">Prime Minister Anthony Albanese </a>said Australia was keen to conclude the trade agreement but would not sign a deal that wasn’t in Australia’s interests. He is strongly backed by the National Farmers’ Federation and food producers. <h2>So why does Europe want to control the use of food names?</h2> Consumers increasingly want to know their foods’ provenance. They also pay premiums for guarantees about origin and quality. There has been a corresponding rise in so-called geographical indicator registrations, with <a href="https://agenceurope.eu/en/bulletin/article/13128/21">the 3,500th</a> listed earlier this year. Items included on the EU Geographical Indications register cover different foodstuffs that are either applying for or have been accepted for having their geographic origin related name protected from being used for similar foods produced elsewhere. Europe has the highest number of registered products, with most relating to wine, agricultural products and foodstuffs, as well as spirits and beers. Champagne is among those with a widely recognised connection to its place of origin which assures consumers about the regional and cultural values as well as the products’ characteristics and quality. Like high value household product brand names (for example, Coca-Cola which has been valued at US $97.88 billion) geographical indication registered names also attract substantial dollar values. This is because of strong international awareness, familiarity, and appeal among consumers. The geographic indicator name often attracts a price that can easily be double that of a similar but non-registered product. Registered products can therefore bring in significant revenue to the European Union member countries. They contribute to <a href="https://onlinelibrary.wiley.com/doi/10.1111/jwip.12208">regional development </a>by stimulating tourism and by helping to reverse population decline often experienced in rural areas. Like household brands, the names which indicate a product’s origins, are recognised as intellectual property. They have consequently become an integral part of international trade agreements. <h2>What would Australia gain by agreeing to European product names?</h2> In return for complying with European Union demands, Australian producers would gain access to European markets of [<a href="https://www.afr.com/politics/federal/minister-flies-to-brussels-amid-signs-of-eu-trade-deal-breakthrough-20230708-p5dmre">445 million people</a>] with a GDP of $24 trillion. The lost opportunity of non-compliance is best illustrated by Brexit. Since Brexit, UK <a href="https://www.euronews.com/my-europe/2022/12/29/brexit-draft-deal-first-of-many-hurdles-to-a-smooth-exit">exports to Europe have fallen</a> and UK farmers have faced significant challenges finding <a href="https://www.theguardian.com/politics/2022/dec/29/uk-farmers-impact-brexit-trade-deal-losing-common-agricultural-policy">alternative markets</a>. If Australia agrees to the European Union’s conditions to get a trade deal through then producers will need to rename some of their products. This would be a large and costly exercise but might give local producers an opportunity to capitalise on the growing consumer demand for locally sourced food and promote Australia’s unique geographical brand values. Recent research conducted by Charles Darwin University reveals some of the unique brand values of Australian agri-food products, including unique selling points of products from the <a href="https://researchers.cdu.edu.au/en/publications/nt-shelf-stable-food-products-market-opportunity-analysis">Northern Territory</a>. Selling points included the unique climate, soil and traditional community values as selling points. Australia’s reputation for quality and ethically produced goods was also important. Such values may lead to Australia developing more of its own geographical indication registration requirements in the future. Rather than fight the rising tide of European Union registrations, the federal government might embrace the trend, in conjunction with renewed promotion of Australia’s geographical brand benefits. Should the government choose to comply with Europe’s demands then producers will need support to rebrand some of their products. Government and departments such as CSIRO should be keen to support this as it can only strengthen Australia’s agri-food sector’s international reputation.<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/209505/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/steven-greenland-2064">Steven Greenland</a>, Professor in Marketing, <a href="https://theconversation.com/institutions/charles-darwin-university-1066">Charles Darwin 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/whats-in-a-name-quite-a-lot-if-its-prosecco-parmesan-or-mozzarella-209505">original article</a>.

Food & Wine

What do the different colours of mould mean in my house?

<a href="https://theconversation.com/profiles/michael-taylor-228803">Michael Taylor</a>, <a href="https://theconversation.com/institutions/flinders-university-972">Flinders University</a> You may be interested (or possibly horrified) to discover you ingest and inhale thousands of tiny life forms on a daily basis. The air and surfaces around you are home to multitudes of <a href="https://www.sciencedirect.com/science/article/abs/pii/B978012394805200004X">bacteria, fungi, viruses</a>, mites, algae and <a href="https://www.sciencedirect.com/science/article/abs/pii/S0043135400004206">protozoa</a>. Your skin isn’t much better, with a complex ecosystem of organisms called commensals which aren’t necessarily good or bad, but will shift in their composition depending on <a href="https://www.nature.com/articles/nature11053">where you live</a>, <a href="https://www.mdpi.com/2079-9284/6/1/2">the products you use</a> and <a href="https://elifesciences.org/articles/458">the pets you have</a>. Most of these creatures are generally undetectable due to their microscopic size and low concentrations. But when they find a niche they can exploit, you might notice them by their smell, or the appearance of unwanted staining and colour changes. A lot of this fungal growth is what we call mould. We’ve all been disappointed in ourselves at one time or another, lifting a neglected orange out of the fruit bowl to discover the bottom half is covered in a velvety blue-green growth. But what do the myriad colours that appear on our stuff tell us about the world we try not to think about? <h2>Black</h2> Often black staining is quite a disturbing occurrence. The concept of toxic black mould is one many people have become aware of due to <a href="https://theconversation.com/fungi-after-the-floods-how-to-get-rid-of-mould-to-protect-your-health-111341">flood impacts</a>. A quick online search will likely terrify you, but not all black discolouration is due to the same organisms, and almost none of it will outright cause you harm. Stachybotrys is the one known as toxic black mould. It often turns up on <a href="https://ehp.niehs.nih.gov/doi/pdf/10.1289/ehp.99107s3505">building materials that have been wet for a long time</a>. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/533907/original/file-20230626-67275-zxd3ah.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img style="display: block; margin-left: auto; margin-right: auto;" src="https://images.theconversation.com/files/533907/original/file-20230626-67275-zxd3ah.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/533907/original/file-20230626-67275-zxd3ah.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=384&fit=crop&dpr=1 600w, https://images.theconversation.com/files/533907/original/file-20230626-67275-zxd3ah.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=384&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/533907/original/file-20230626-67275-zxd3ah.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=384&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/533907/original/file-20230626-67275-zxd3ah.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=483&fit=crop&dpr=1 754w, https://images.theconversation.com/files/533907/original/file-20230626-67275-zxd3ah.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=483&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/533907/original/file-20230626-67275-zxd3ah.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=483&fit=crop&dpr=3 2262w" alt="A severely mouldy wall covered in grey and black blotches" /></a><figcaption></figcaption>When the grout in your shower turns black though, that’s a different fungus called <a href="https://www.ajol.info/index.php/ajb/article/view/130453">Aureobasidium</a>. It’s slimy, sticky and somewhere between a filamentous mould, which grows threadlike roots through whatever it’s eating, and a yeast, which prefer a free-floating, single-celled style of life.</figure> Bleaching will often kill Aureobasidium, but the dark pigmentation will likely hang around – harmlessly, but stubbornly. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/533894/original/file-20230626-19-68wsem.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/533894/original/file-20230626-19-68wsem.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/533894/original/file-20230626-19-68wsem.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=338&fit=crop&dpr=1 600w, https://images.theconversation.com/files/533894/original/file-20230626-19-68wsem.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=338&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/533894/original/file-20230626-19-68wsem.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=338&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/533894/original/file-20230626-19-68wsem.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=425&fit=crop&dpr=1 754w, https://images.theconversation.com/files/533894/original/file-20230626-19-68wsem.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=425&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/533894/original/file-20230626-19-68wsem.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=425&fit=crop&dpr=3 2262w" alt="A close-up of white grout between grey tiles with black spots on it" /></a></figure> <h2>Blue</h2> That blue orange I mentioned before, you can thank Penicillium for that. The organism that <a href="https://www.sciencedirect.com/science/article/abs/pii/S0168160512000852">gives us blue cheese</a> and the antibiotic penicillin is also responsible for producing a dense growth of mould that almost looks like smoke when disturbed, spreading millions of spores onto the rest of your fruit bowl. Penicillium is a big group with <a href="https://www.sciencedirect.com/science/article/pii/S0166061620300129">hundreds of species</a>, ranging from recognised pathogens to species yet to be named. However, the ones that turn up in our homes are generally the same “weed” species that simply cause food spoilage or grow in soil. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/533895/original/file-20230626-107392-7jinnz.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/533895/original/file-20230626-107392-7jinnz.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/533895/original/file-20230626-107392-7jinnz.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/533895/original/file-20230626-107392-7jinnz.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/533895/original/file-20230626-107392-7jinnz.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/533895/original/file-20230626-107392-7jinnz.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/533895/original/file-20230626-107392-7jinnz.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/533895/original/file-20230626-107392-7jinnz.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" alt="Close-up of a bright orange with a fuzzy blue mould spot on it" /></a></figure> <h2>Yellow and orange</h2> We often think of fungi as organisms that thrive in the dark, but that’s not always true. In fact, some need exposure to light – and ultraviolet (UV) light in particular – to complete their life cycle. Many plant pathogens use UV light exposure as a trigger to produce their spores, and then protect their DNA by <a href="https://link.springer.com/article/10.1134/S0003683814020094">hiding it behind melanin-containing shells</a>. Stemphylium and Epicoccum turn up in our homes from time to time, often hitching a ride on natural fibres such as jute, hemp and hessian. They produce a spectrum of staining that can often turn damp items yellow, brown or orange. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/533948/original/file-20230626-15121-eh3869.png?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/533948/original/file-20230626-15121-eh3869.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/533948/original/file-20230626-15121-eh3869.png?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=450&fit=crop&dpr=1 600w, https://images.theconversation.com/files/533948/original/file-20230626-15121-eh3869.png?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=450&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/533948/original/file-20230626-15121-eh3869.png?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=450&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/533948/original/file-20230626-15121-eh3869.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=566&fit=crop&dpr=1 754w, https://images.theconversation.com/files/533948/original/file-20230626-15121-eh3869.png?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=566&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/533948/original/file-20230626-15121-eh3869.png?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=566&fit=crop&dpr=3 2262w" alt="A piece of wood laminate with yellow patches on it" /></a><figcaption></figcaption></figure> We’re all fairly familiar with the green spots that turn up on mouldy bread, cake and other food items. Often we try to convince ourselves if we just cut off the bad bit, we can still salvage lunch. Sadly that’s not the case, as the roots of the fungi – collectively called mycelium – spread through the food, digesting and collecting sufficient nutrients to pop out a series of tiny fruiting bodies which produce the coloured spores you see. The green tuft is often from a group of fungi called Aspergillus. Under the microscope they look rather like the puffy top of a dandelion gone to seed. Like Penicillium, Aspergillus is another big fungal group with lots of species that turn up virtually in every environment. Some are <a href="https://academic.oup.com/mmy/article/43/Supplement_1/S87/1748298">heat tolerant</a>, some <a href="https://www.tandfonline.com/doi/full/10.1080/21553769.2015.1033653">love acid</a> and some will happily produce spores that <a href="https://www.sciencedirect.com/science/article/abs/pii/S1749461311000406">stay airborne for days to months at a time</a>. In the green gang is also a fungus called Trichoderma, which is Latin for “hairy skin”. Trichoderma produces masses of forest-green, spherical spores which tend to grow on wet cardboard or dirty carpet. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/533897/original/file-20230626-160496-7cuh4q.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/533897/original/file-20230626-160496-7cuh4q.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/533897/original/file-20230626-160496-7cuh4q.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/533897/original/file-20230626-160496-7cuh4q.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/533897/original/file-20230626-160496-7cuh4q.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/533897/original/file-20230626-160496-7cuh4q.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/533897/original/file-20230626-160496-7cuh4q.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/533897/original/file-20230626-160496-7cuh4q.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" alt="A pile of green grains on a small round tray" /></a></figure> <h2>Pink, purple and red</h2> There are plenty to speak of in this category. And there is also a common bacterium that makes the list. Neurospora, also known as the red bread mould, is one of the most studied fungi in scientific literature. It’s another common, non-hazardous one that has been used as <a href="https://bsapubs.onlinelibrary.wiley.com/doi/full/10.3732/ajb.1400377">a model organism</a> to observe fungal genetics, evolution and growth. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/533913/original/file-20230626-24-eh3869.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img style="display: block; margin-left: auto; margin-right: auto;" src="https://images.theconversation.com/files/533913/original/file-20230626-24-eh3869.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/533913/original/file-20230626-24-eh3869.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/533913/original/file-20230626-24-eh3869.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/533913/original/file-20230626-24-eh3869.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/533913/original/file-20230626-24-eh3869.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/533913/original/file-20230626-24-eh3869.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/533913/original/file-20230626-24-eh3869.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" alt="A block of orange mouldy substance sitting on a banana leaf" /></a><figcaption></figcaption>Fusarium is less common indoors, being <a href="https://www.sciencedirect.com/science/article/pii/S0261219416302794">an important crop pathogen</a>, but will sometimes turn spoiled rice purple. It also occasionally turns up on wet cement sheet, causing splotchy violet patches. Fusarium makes large, sticky, moon-shaped spores that have evolved to spread by rain splashes and hang onto plants. However, it is fairly bad at getting airborne and so doesn’t tend to spread very far from where it’s growing.</figure> Finally in this category, that pink scum that turns up around bathroom taps or in the shower? It’s actually a bacterium called Serratia. It will happily chew up the soap scum residue left over in bathrooms, and has been shown to <a href="https://journals.asm.org/doi/full/10.1128/AEM.02632-10">survive in liquid soaps and handwash</a>. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/533900/original/file-20230626-98733-ggql6s.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/533900/original/file-20230626-98733-ggql6s.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/533900/original/file-20230626-98733-ggql6s.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=337&fit=crop&dpr=1 600w, https://images.theconversation.com/files/533900/original/file-20230626-98733-ggql6s.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=337&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/533900/original/file-20230626-98733-ggql6s.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=337&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/533900/original/file-20230626-98733-ggql6s.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=424&fit=crop&dpr=1 754w, https://images.theconversation.com/files/533900/original/file-20230626-98733-ggql6s.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=424&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/533900/original/file-20230626-98733-ggql6s.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=424&fit=crop&dpr=3 2262w" alt="Close-up of white tile grout covered in a pink translucent film" /></a><figcaption></figcaption></figure> <h2>White</h2> When fungi were first being classified and were eventually given their own phylogenetic kingdom, there were lots of wonderful and not strictly categorical ways we tried to split them up. One of these was hyaline and non-hyaline, essentially referring to transparent and coloured, respectively. One of the interesting non-pigmented moulds you may well catch sight of is a thing called Isaria farinosa (“farinosa” being Latin for “floury”). This fungus is a parasite of some moths and cicadas and is visible as brilliant white, <a href="https://www.tandfonline.com/doi/abs/10.1080/09583150802471812">tree-shaped growths on their unfortunate hosts</a>. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/533911/original/file-20230626-72187-xubf6k.jpeg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/533911/original/file-20230626-72187-xubf6k.jpeg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/533911/original/file-20230626-72187-xubf6k.jpeg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=450&fit=crop&dpr=1 600w, https://images.theconversation.com/files/533911/original/file-20230626-72187-xubf6k.jpeg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=450&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/533911/original/file-20230626-72187-xubf6k.jpeg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=450&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/533911/original/file-20230626-72187-xubf6k.jpeg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=566&fit=crop&dpr=1 754w, https://images.theconversation.com/files/533911/original/file-20230626-72187-xubf6k.jpeg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=566&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/533911/original/file-20230626-72187-xubf6k.jpeg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=566&fit=crop&dpr=3 2262w" alt="A dead bug on a green forest floor with white and yellow growths sticking out of it" /></a><figcaption></figcaption></figure> So when you notice the world around you changing colour, you can marvel with your newfound knowledge at the microscopic wonders that live complex lives alongside yours. Then maybe clean it up, and give the fruit bowl a wash. <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/207737/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> Image credit: Getty / Shutterstock <a href="https://theconversation.com/profiles/michael-taylor-228803">Michael Taylor</a>, Adjunct academic, <a href="https://theconversation.com/institutions/flinders-university-972">Flinders University</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/what-do-the-different-colours-of-mould-mean-in-my-house-207737">original article</a>.

Home & Garden

The hidden dangers of household products

The materials, fabrics and fragrances contained inside our homes are host to thousands of chemicals that may pose a threat to human health. Healthy home expert Nicole Bijlsma says there simply aren’t enough regulations to ensure the products and materials in our homes are safe for consumers. “We have this incredible, unregulated, chemical onslaught in our household products, personal care products, building materials and cleaning products which is why the burden of chemicals is increasing with each generation,” Bijlsma says. “Just because it’s on the supermarket shelf doesn’t mean it’s been tested.” The largely unregulated cleaning product industry is often placed under scrutiny in the fight against chemicals but Bijsma says this issue extends to all areas of the home. “What happens is we wait for the disease to occur in the general population before we look back and realise [the harm]…It’s a stupid system; it doesn’t protect consumers and it certainly does not protect the most vulnerable in our society– our children and the unborn fetus.” Only through thorough research can consumers determine where their products are being sourced, under what conditions they’ve been made and the impact they may have on health. Even then there are gaps. Imported items are not under the same regulations as those made in New Zealand. “A lot of the products, especially furnishings, you can’t load with formaldehyde but if you import them from Asia as most people do, they’re going to be loaded with chemicals…Bijlsma says. Bijlsma advises going back to basics when selecting materials and products, reducing the chemical load, choosing natural fibres and buying home made. “The big problem is most chemicals in building materials and household products have never been tested for their impact on human health,” Bijlsma says. Creating a healthy home is of the utmost importance to homeowner Irena Bukhshtaber, who has recently extended her home to be 100 per cent sustainable and hypoallergenic. “Because our industry standards are so high, usually it’s a local product too…Watch out for imports, from floorboards to air-conditioning, as there’s no way to guarantee what they say on the label unless the seller can guarantee provenance or knows the company.” Despite the time-consuming research process (three years) of renovating the home to a healthy standard Bukhshtaber says the outcome has been worth the effort. “How difficult is it to live with sick or tired family members? How hard is it to live your values? If the outcome is positive then it’s not difficult, but it is time consuming and does require you to spend time researching, calling and discussing with suppliers.” To keep her costs down when renovating, Bukhshtaber advises determining the elements of a home that matter most to you, whether this be using recycled materials, limited chemicals, high-quality design, ethical manufacturing or buying New Zealand made. “None of these things are mutually exclusive but you do need a hierarchy in mind as no one has unlimited budget,” Bukhshtaber says. Written by Amelia Barnes. First appeared on <a href="http://www.domain.com.au/" target="_blank" rel="noopener">Domain.com.au.</a> Images: Getty

Home Hints & Tips

Actors blamed for delaying movie production

These single cast members have been responsible for delaying movie production on these titles. 1. Marlon Brando — Mutiny on the Bounty Brando was singled out as the reason months of production and $6 million went down the drain during the making of Mutiny on the Bounty in 1962. According to the film’s director Lewis Milestone, Brando put earplugs in on set to silence instructions and argued over many scenes in the script. Reportedly, he also refused to shoot the finale and demanded to make his own ending. The delays and tension on set were ironic as the film focused on deadly mutiny. 2. Johnny Depp — Pirates of the Caribbean: Dead Men Tell No Tales The fifth movie in the Pirates of the Caribbean franchise had a very messy production due to extensive delays and behind-the-scenes drama. Depp delayed production after illegally bringing his dogs into Australia during shooting, injuring his hand and reportedly showing up late to shooting. 3. Brad Pitt — The Fountain Writer and director of The Fountain Darren Aronofsky admitted that Brad Pitt was responsible for delaying film production. Pitt was initially going to star in the film but when it was just weeks away from the start of principal photography in Australia, Pitt let Aronofsky know that he was leaving the film. The departure meant there were extensive delays in starting production, but Aronofsky pins the departure on creative differences and says that neither of them were to blame. 4. Benedict Cumberbatch — Doctor Strange Benedict Cumberbatch was originally the only actor director Scott Derrickson had in mind to play Marvel’s Doctor Strange. Cumberbatch initially turned the role down due to conflicting schedules, so production was delayed to allow the actor a second chance at starring in the film. "If you can't jump on board when the ride's going past, that's usually it," Cumberbatch said "So the hugest compliment they paid me was to come back to me. It motivated me to try to fulfil their faith in me." 5. Robert Downey Jr — Sherlock Holmes 3 The next instalment of Sherlock Holmes has been delayed while Robert Downey Jr fulfils his contractual obligations with the Avengers, according to Holmes producer Joel Silver. Hopefully Downey will return to the Sherlock films after the fourth Avengers. Images: Getty

Movies

13 homemade weed killers that work

Don’t want to use chemicals on your garden? You don't have to! Mix up these handy helpers in the kitchen. 1. Boiling water Homemade treatments don’t come much cheaper than this. Put the kettle on, boil a pot of water and then pour it straight over the weeds – just make sure to avoid any surrounding plants. This works especially for small weed coming up through the cracks in pavement or in brickwork. 2. White vinegar Is there anything white vinegar can’t do? You can use regular old kitchen vinegar or get the heavy duty stuff from gardening stores. Spray directly onto the leaves of the weeds and watch them fade away. 3. Salt Another kitchen staple that can do double duty in the garden. You can either sprinkle rock salt or basic table salt directly around garden beds where weeds usually appear or create a 3:1 solution of water and salt to spray onto the leaves. 4. Salt & vinegar Combine the two and you’ll get even better results! Mix a cup of table salt with a litre of vinegar, then brush directly onto the leaves of the weeds. It’ll kill anything it touches, so avoid other plants. 5. Vegetable oil For bulbous weeds, like onion weed and oxalis, you can inject vegetable oil into the ground surrounding the bulbs. The oil will coat the bulbs so they suffocate and will then rot into the soil. 6. Cornmeal This won't kill existing weeds but is great for preventing them from sprouting in the first place. Cornmeal is a pre-emergent, meaning it stops seeds from growing, so it’s best for using around established plants. 7. Clove or citrus oil Mix 15 to 20 drops of clove or citrus oil with a litre of water and spray or brush directly onto the leaves. This works best on small, actively growing seedlings rather than more established weeds. 8. Rubbing alcohol Grab that bottle of rubbing alcohol out of the bathroom cabinet and mix two tablespoons with a litre of water. Pour it into a spray bottle and spray directly onto the weeds. The alcohol removes moisture so the weeds will quickly dry out and die. 9. Baking soda Baking soda is sodium bicarbonate (essentially a salt), so increases the salinity of the ground to a point where the weeds cannot survive. Use around a teaspoon per weed to cover the entire plant, especially the stem. It’s also great for weeds in cracks. 10. Bleach This one couldn’t be simpler. Pour undiluted bleach straight over the top of mature weeds at the hottest part of the day, then let the sun do its work. You should be able to pull the dead weeds out the next day. Plus the bleach stays in the soil and prevents new growth. 11. Newspaper Rather than killing the weeds, you can smother them with leftover newspaper. Lay down at least four sheets (though the thicker the better) and the lack of sun means the weeds won’t be able to sprout. 12. Mulch Another one from the smothering camp, a good layer of mulch will keep your soil moist, healthy and weed-free. It also blocks out the sunshine weeds need to grow while leaving the surrounding plants untouched. Elbow grease Ok, so this isn’t actually something you put on the weeds, but it’s all you really need to get rid of most of them. Roll up your sleeves, put on some gloves and get pulling. Make sure you get the roots so they don’t grow straight back. Image: Unsplash / Josue Michel

Home & Garden

6 of the world’s most beautiful waterfalls

They are one of the most stunning natural wonders on the planet, and these are six of the world’s most beautiful waterfalls. 1. Slejlandsfoss, Iceland The land of fire and ice is full of incredible waterfalls, and (if we have to choose) Slejlandsfoss is our pick. It’s 65 metres high and the water tumbles off a grassy cliff, plunging in a huge arc to the ground below. It’s possible to walk right behind it, though you’ll definitely need a raincoat. In the right light, it will look like you’re standing right beneath a rainbow. 2. Iguassu Falls, Brazil and Argentina Easily the world’s most beautiful border crossing, Iguassu Falls splits the countries of Brazil and Argentina along the River Iguassu. Though a relatively petite 82 metres in height, it’s the width of the falls that is truly breathtaking. They stretch for just under three kilometres, running along a series of lush forested cliffs and spraying an incredible amount of water into the sky. 3. Kaieteur Falls, Guyana This one isn’t easy to get to (you’ll probably need to fly in on a very small plane), but it’s definitely worth the effort. Tucked away in the densely forested nation of Guyana in Central America, it’s absolutely huge, standing at 226 metres tall and averaging 663 cubic metres of water per second. Few falls in the world have this kind of raw power and it is quite a sight to behold. 4. Detian Falls, Vietnam and China Straddling the border between these two nations, Detian Falls is the collective name for two converging waterfalls. It's one of the largest falls in Asia, but the waters are relatively gentle. Boat trips can take you right up to the cascade or you can ride a bamboo raft through to tranquil swimming holes. Just make sure you don’t go too far and end up in another country… 5. Parakunui Falls, New Zealand This waterfall can’t compete in terms of size. It falls only 20 metres over three tiers of sloping rocks surrounded by ancient forest. It makes up for it in beauty and looks like something from a fairytale. You half expect pixies to dance out from under the leaves any minute. The walk through the forest to reach the falls is just as captivating. 6. Horizontal Falls, Western Australia While not a true waterfall in the traditional sense, Horizontal Falls will still take your breath away. Described as one of the greatest wonders of the natural world, the falls run horizontally rather than vertically as seawater builds up in a channel between a narrow rocky gap. It’s best seen from the air, so splurge on a helicopter flight. Images: Getty, Shutterstock

International Travel

6 natural seasickness remedies

Don’t let motion sickness stop you from enjoying a cruise. While there are lots of over-the-counter medications available to stop sea sickness, these natural remedies also work wonders. 1. Ginger Ginger is loaded with health benefits but it has been proven to be highly effective in preventing seasickness. If you know you are prone to motion sickness, include ginger into your diet the days prior to leaving on your cruise and while you are out at sea. Drinking ginger tea is an easy way to incorporate the powerful herb into your diet. 2. Herbal tea Herbal tea is a great beverage that will help settle your stomach and prevent vomiting that is caused by seasickness. Herbal teas are also packed with antioxidants which are effective anti-ageing agents and they also improve digestion. 3. Apple juice Drinking a glass of apple juice before departure can help settle your stomach. Although sugary foods are not always good for motion sickness, non-citrus juices will help feelings of queasiness. 4. Ice Ice has been found to help queasiness for motion sickness – it’s even a remedy that works for morning sickness. The ice is cold, refreshing, hydrating and the water dilutes excess stomach acid. You can also opt for an ice block if you are in the prevention stage of motion sickness. 5. Peppermint Having peppermint either through tea, lozenges or peppermint oil, can help prevent nausea. If you are travelling with family, peppermint is great to prevent children from getting sick due to its pleasant taste. 6. Dry crackers Dry crackers are an easily digestible snack that can help prevent nausea and vomiting. Crackers are high in starch and help absorb gastric aid. Crackers eliminate hunger without having a strong smell or taste that could increase the nausea. Image credits: Getty Images

Cruising

12 trusted home remedies that will only make you worse

Proceed with caution Any herbal supplement or remedy could potentially cause liver or kidney failure or have dangerous interactions with other medications you may be taking. That’s why physician Dr Ehsan Ali, recommends you ask your doctor before popping any herbal pill or natural cure. “All patients of all ages should check with their doctor first about what home remedy they want to try,” says Dr Ali. “Better to be safe than sorry!” St. John's Wort This herb is touted as a treatment for depression, but comprehensive studies are lacking. Dangers can arise when patients are already taking other medications. There have been incidents of St. John’s Wort interfering with birth control pills, leading to unintended pregnancies. The National Center for Complementary and Integrative Health warns that St. John’s Wort can disrupt the action of many medications, including warfarin, antidepressants, and anti-rejection drugs following organ transplants. Kava This herb, grown on South Pacific islands is often suggested for anxiety. It has been found to have a calming effect similar to Valium. Research, including a study published in 2015 in the journal Trialssuggests that kava may be an effective treatment for generalised anxiety disorder. However, heavy consumption of the herb is linked with heart problems and eye irritation. Kitchen cures for burns Kitchen cures can seem harmless and certainly, food products can make gentle and effective beauty treatments (think: avocado or honey masks for skin and hair). But when someone has an injury or disease, natural products can do more harm than good. Dr Svetlana Kogan, a holistic physician, has heard many potentially dangerous cures for injuries, including applying egg whites to burns. Egg whites, especially organic ones, can be full of bacteria – including salmonella – which could lead to serious infections. Instead, minor burns can be treated at home with cool water and acetaminophen for pain. Gargling with mouthwash The common cold continues to confound doctors and there isn’t much sufferers can do except stay hydrated. But when the symptoms progress to an inflamed throat, indulging in the common practice of gargling with mouthwash can do more harm than good. “Gargling inflamed tonsils with mouthwash is actually very irritating to the area and does not have any effect on potential strep throat,” says Dr Kogan. Her recommendation for a sore throat? Warm liquids to soothe the inflamed area and get plenty of rest. Money The best use for money when it comes to your health is paying your medical bills. But some people use currency to try and cure ailments. For years, placing a coin or other hard, flat object on a baby’s belly to help heal an umbilical hernia has been a common practice in many cultures – a very unsafe practice: “An umbilical hernia is a gap in the layer of muscle in the abdominal wall (called the rectus abdominis muscle),” explains Dr Danelle Fisher, a paediatrician. “The muscle usually grows together and the hernia goes away on its own in more than 90 per cent of babies who are born with it. Having an object strapped to the baby’s belly is not advisable because it can cause a skin infection and it doesn’t change the hernia or hasten its healing.” (Not to mention that coins can be pretty dirty and are a choking hazard for your baby.) So what should you do if your baby has an umbilical hernia? Nothing, aside from watchful waiting and consulting with your child’s paediatrician. Breast milk Mother’s milk is the best possible natural food for babies. Although many mothers claim their milk clears up skin conditions, there’s no scientific proof of this, warns Dr Sarah Yamaguchi, an obstetrician and gynecologist. “Breast milk can transmit infectious diseases such as HIV and pumped breast milk if not stored properly can be contaminated and can actually introduce bacteria into an already infected area,” says Dr Yamaguchi. Instead, she advises, patients suffering from infections or inflamed skin should try to keep the area clean and dry and seek medical attention. Castor oil In her work as an obstetrician, Dr Yamaguchi has seen her fair share of women in the final stages of pregnancy who just cannot wait to have their baby. She has seen many women take castor oil believing it will jump-start labour. “Castor oil may help if you are constipated and need to pass a bowel movement, but it’s not going to help you go into labour and it tastes awful,” she says. Syrup of Ipecac This syrup, made from the roots of a South American plant, is often kept in the home by parents to act as a counter treatment for accidental poisoning, as it induces vomiting. However, this form of treatment is incredibly dangerous, warns Dr Fisher. Many poisons do further damage when they make their way out of the body, damaging the oesophagus and potentially causing breathing problems. Dr Fisher advises parents not to use syrup of ipecac at all. The only appropriate reaction to a child swallowing something poisonous, she says, is to call your local Poison Control immediately and seek medical treatment. Charcoal Some people believe that activated charcoal, often derived from coconut shells, is thought to trap and remove dangerous toxins from the body. It is often recommended for treating bloat and constipation. However, it is a controversial treatment. Dr Kogan has heard of patients swallowing activated charcoal for detoxification purposes, which she strongly discourages. “It is dangerous because it can cause life-threatening intestinal obstructions and severe dehydration,” she says. Eating well and drinking plenty of water can have similar, but safer, detoxification effects on the body. Blowing on or licking a wound Parents everywhere are known for spitting on a tissue and using it to clean their children’s faces and sometimes even to clean a wound. Blowing on or introducing saliva to a cut is very dangerous. “Our breath and saliva have tons of bacteria which can contaminate the wound and lead to an infection,” says Dr Kogan. Instead, use fresh water and consult a doctor if needed. Vitamins As long as you follow a healthy diet, you’ll get all the vitamins and minerals you need. That’s good because sliding into the habit of trying to make up supposed deficiencies with supplements can quickly lead to trouble, warns Dr Kogan. The danger comes when people ignore the recommended doses and take too much of a particular vitamin. Too much vitamin D, for instance, can cause liver and heart problems, while an overabundance of B6 can lead to nerve toxicity; a vitamin A overdose can even cause death in extreme cases. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.com.au/healthsmart/12-trusted-home-remedies-that-will-only-make-you-worse?pages=1" target="_blank" rel="noopener">Reader's Digest</a>.

Body

Scented products may be making us sick

From body wash, air fresheners and hand soap to our household cleaners, scented products may be making us sick, according to new research. The University of Melbourne study found that one in three Australians reported adverse health effects – including breathing problems, migraine headaches, skin irritation and asthma attacks – from fragranced products. "There's a belief that fragrance products in some way improve air quality but the opposite is actually true: fragrance products impair rather than improve indoor air quality and they pose a range of health and economic risks," says lead author Professor Anne Steinemann, a world expert on environmental pollutants, air quality, and health effects. "Some people have immediate, severe and disabling health effects. But the effects can be very subtle and insidious and people may not realise they're being affected until it's too late." Steinemann says the findings confirm her previous research on the subjects, including an <a href="http://www.smh.com.au/lifestyle/health-and-wellbeing/wellbeing/a-problem-of-hidden-hazards-common-fragrances-a-public-health-problem-20161026-gsax8k.html">American study she published in 2016</a> and a yet-to-be published British study. "There's something about these fragrance chemicals. It doesn't matter whether the product is called 'green', 'organic', 'natural' or with 'essential oils', basically if it has a fragrance it can cause health problems," she said. "When I've analysed these fragranced products called 'green', 'organic', 'all-natural', there's little difference in the hazardous chemicals they emit compared to regular versions." There is currently no law in Australia that requires the disclosure of all the chemicals in a fragrance or a consumer product. "We have very little information on the toxicity of these mixtures – there's a focus on individual chemicals. Also very little information on the toxicity of a natural versus synthetic version of a chemical,” says Steinemann. Images: Getty

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