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

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

Food & Wine

Residents slam "entitled" picnic table act at popular beach

With the weather warming up in Sydney, locals have started to take advantage of the sun and head to beach, but with sunny days come debates about picnic (or any) table etiquette. One beachgoer has copped some backlash after they taped up a sign to a public picnic table in Balmoral Beach on Saturday, which read: "Reserved 31/8 from 1pm" - and with no one in sight. A frustrated local shared an image of the table on Facebook, writing: "Really? Love to know where you place the official booking. Both tables 'reserved'." In the comments some labelled the move "unacceptable" while others were quick to point out that reserving tables is "not allowed". "Yeah, nah. Can’t reserve public tables. You want it, put the effort in and sit there the whole day from 8am," one wrote. "If you won't remove the reserved sign please update this post to add a picture of the group when they claim their tables. If they're that bold and brazen to make the reserved sign they will appreciate the free publicity," another added. A third wrote that they would be "ok if they said for a wedding or a super important event I would let them go for it" but others disagreed. A Mosman Council spokesperson told Yahoo, "council does not take bookings for picnic tables or promote reserving them." This is not the first time someone has tried to reserve a public picnic table, with one person etching a "reserved" note in chalk on the pavement at a park in Brisbane. Locals shared a similar response, calling the move "entitled." "Pretty sure that message on the concrete would motivate others to sit there when they otherwise wouldn't. I know I would," one wrote. Images: Facebook/ Yahoo

Travel Trouble

"Offer is on the table": New James Bond actor revealed

In a world where the only constant is change, one thing remains certain: James Bond will always be suave, sophisticated, and British. The search for the next 007 has been a rollercoaster of speculation, rumours and hopes dashed faster than a villain's escape plan. But now the wait appears to be over. The man most likely in line to be the next James Bond has been revealed, and his name is Taylor-Johnson ... Aaron Taylor-Johnson. According to a report from <a href="https://www.thesun.co.uk/tv/26774029/aaron-taylor-johnson-offered-role-james-bond/" target="_blank" rel="noopener">The Sun</a> on Tuesday, Eon Productions, the brilliant minds behind the iconic spy franchise, appear to have finally settled on their man. According to sources as reliable as Bond's impeccable taste in martinis, Taylor-Johnson is set to don the tuxedo and wield the Walther PPK in the next instalment of the series. Well, at least if he accepts the offer. “Bond is Aaron’s job, should he wish to accept it," The Sun reported. "The formal offer is on the table and they are waiting to hear back. “As far as Eon is concerned, Aaron is going to sign his contract in the coming days and they can start preparing for the big announcement.” Now, some of you might be scratching your heads, wondering, "Aaron who?" Aaron Taylor-Johnson is an English actor, which automatically makes him qualified for the role. Plus, he's been in action films like Tenet, Bullet Train and Avengers: Age of Ultron. So, he's no stranger to high-stakes thrills and spills. Also, did we mention he's British? Because that's kind of a prerequisite. At 33 years of age, Taylor-Johnson would be the youngest actor to step into Bond's impeccably polished shoes since George Lazenby back in 1969. Talk about big shoes to fill. But if anyone can handle the pressure, it's our man Aaron. Now, some purists might be clutching their martini glasses in horror, lamenting the departure of Daniel Craig, who graced our screens for five thrilling films. But fear not, for change is the spice of life, and if there's one thing Bond knows how to handle, it's change. Besides, who wouldn't want to see what Taylor-Johnson brings to the table? Maybe he'll introduce a new signature drink or a quirky catchphrase. The possibilities are as endless as Bond's list of conquests. The response to The Sun's announcement has caused a few reactions across the globe, with 9News reporting that "A source with knowledge of the situation tells CNN that Johnson has not been cast as Bond. And, BBC News reports that a 'production insider' said there is no truth to the rumours about Taylor-Johnson's casting." So, as we eagerly await the official announcement from Eon Productions, let us raise our glasses to Aaron Taylor-Johnson, the next suave superspy set to save the world, one shaken, not stirred, adventure at a time. Images: Getty / Twitter (X)

Movies

Jada's plea to Will Smith and Chris Rock

Jada Pinkett Smith has directly addressed her husband Will’s infamous Academy Awards outburst in the latest episode of her online chat show, Red Table Talk. Looking straight into the camera, Jada called on both her husband and Chris Rock, to put aside their differences and make peace. Best Actor Oscar winner, Will shocked viewers worldwide when he invaded the stage and smacked Rock, who had made a joke about Jada’s bald head. She has been open in recent years about being diagnosed with hair loss disorder alopecia. Jada’s latest episode of Red Table Talk was dedicated to telling the stories of those with alopecia, so she addressed the elephant in the room upfront. “This is a really important Red Table Talk on alopecia. Considering what I’ve been through with my own health and what happened at the Oscars,” she began. “Now about Oscar night: My deepest hope is that these two intelligent, capable men have an opportunity to heal, talk this out and reconcile,” she said, referring to her husband and Rock. She also seemed to suggest the reconciliation should play out on Red Table Talk, telling viewers: “The state of the world today, we need them both. And we all actually need one another more than ever. Until then, Will and I are continuing to do what we have done for the last 28 years, and that’s keep figuring out this thing called life together. Thank you for listening.” Jada has used the Red Table Talk format to publicly work through family issues in the past, famously opening up about an extramarital relationship in a past episode as her husband sat and watched. It’s a rare public statement from anyone in the Smith family about what went down on Oscars night, with Will keeping quiet aside from an apologetic statement released the day after the awards, saying his behaviour was “unacceptable and inexcusable.” Rock, too, hasn’t gone into too much detail, telling the audience at his next stand-up show: “I’m still kind of processing what happened. So, at some point I’ll talk about that sh*t. And it will be serious and funny.” Will Smith won the Best Actor Oscar just half an hour after slapping Rock, but since that night, his career has gone quiet, with several upcoming projects either delayed or cancelled. Image: Red Table Talk

Mind

2,000-year-old mosaic rediscovered as artsy coffee table

A 2,000-year-old Italian mosaic that disappeared during World War II has emerged almost 7,000 kilometres away, under a cup of coffee. The mosaic, originally commissioned by Emperor Caligula, was found by Italian ancient stone expert Dario Del Bufalo, who retold the story on CBS’s 60 Minutes. Mr Del Bufalo had been giving a lecture about the common rock Roman emperors used and handing out signed copies of his book Porphyry when he overheard a man and woman talking about a picture of the long-lost mosaic in the book. “There was a lady with a young guy with a strange hat that came to the table,” Mr Del Bufalo told <a rel="noopener" href="https://www.cbsnews.com/news/roman-emperor-caligula-coffee-table-60-minutes-2021-11-21/" target="_blank">CBS</a>. “And he told her, ‘What a beautiful book. Oh, Helen, look, that’s your mosaic.’ And she said, ‘Yeah, that’s my mosaic.’” After tracking down the unknown woman, Mr Del Bufalo discovered that her name was Helen Fioratti, who lived in New York working as an art dealer and gallery owner. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7846173/mosaic1.jpg" alt="" data-udi="umb://media/b42ce8f23e804a99b2459ff5741f9575" /> A picture of the mosaic appeared in Dario Del Bufalo’s book ‘Porphyry’. Image: 60 Minutes (YouTube) In an interview with The New York Times, Ms Fioratti said she and her husband bought the mosaic from a noble Italian family in the 1960s. When it arrived in the US, the couple turned it into a coffee table. “It was an innocent purchase,” she told the publication. “It was our favourite thing and we had it for 45 years.” Despite the pair’s affection for the piece, the Manhattan district attorney’s office seized the mosaic, saying it had been stolen from a museum. “These items may be beautiful and storied, and immensely valuable to collectors, but willfully disregarding the provenance of an item is effectively offering tacit approval of a harmful practice that is, fundamentally, criminal,” New York County District Attorney Cyrus R. Vance, Jr. said in a statement. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7846174/mosaic2.jpg" alt="" data-udi="umb://media/ff5cd4ae477f4bff97977fe52c7c13e5" /> The lost mosaic was transformed into a coffee table by the New York art dealer.Image: 60 Minutes (YouTube) Mr Del Bufalo <a rel="noopener" href="https://happymag.tv/roman-mosaic-returned-to-museum-after-being-used-as-a-coffee-table/" target="_blank">said</a> he felt very sorry for Ms Fioratti, but that it was important that the mosaic returned to where it belonged. “I couldn’t do anything different, knowing that my museum in Nemi is missing the best part that went through the centuries, through the war, through a fire, and then through an Italian art dealer, and finally could go back to the museum,” he said. He added that he wants to make a copy of the piece for Ms Fioratti to replace her lost coffee table. “That’s the only thing I felt I should have done,” he said. “I think my soul would feel a little better.” Image: Ernesto Ruscio/Getty Images

Travel Trouble

$49 Bunnings hack transforms stunning coffee table

This woman's coffee table transformation is a prime example of why you shouldn't throw away old furniture. Instead of getting rid of the 20-year-old table and sides, Melbourne-based Nina Verdier decided on transforming the pieces to give it a whole new look with a $49 Bunnings product. She said while there was a lot of sanding involved, the end result was worth it. “I tried to do most of it in a day or two since I get really dusty and don’t enjoy that part,” Ms Verdier joked. “Once I removed most of the dark stains with an orbital sander, I used a detail sander for the corners and edges. “I also used paint stripper in some areas that I couldn’t get in with the sanders.” After prepping the items, she covered it with Cabot's $49 clear water-based varnish gloss. She used three to four coats of varnish on the top, with one to two coats on the legs/base. “It is important to clean the surface with sugar soap to get rid of any dirt and dust and make sure it is smooth before applying the varnish,” she advised. <img style="width: 500px; height: 279.2887029288703px;" src="https://oversixtydev.blob.core.windows.net/media/7840802/screen-shot-2021-04-20-at-102614-am.png" alt="" data-udi="umb://media/5a03990a8cf74a02a3238ed546feea2a" /> “The (Bunnings) gloss doesn’t change the natural wood colour as other brands I tried before. I got 1L tin and used less than half of it,” she told news.com.au “I love to give furniture a new life. Sometimes we think it’s easier to get rid of them and buy new ones, but once we realise how much a piece can change with a bit of TLC, it makes it way more special and you’ll save a lot of money,” Ms Verdier said. She took to Facebook to share the before and after photos and it garnered over 2500 likes and hundreds of comments, with users praising her for the transformation. <img style="width: 500px; height: 277.54677754677755px;" src="https://oversixtydev.blob.core.windows.net/media/7840803/screen-shot-2021-04-20-at-102622-am.png" alt="" data-udi="umb://media/e7fddf5d263546f8aac87c60d20aca57" /> “What an incredible result,” one woman wrote. “Looks great, so glad you didn’t paint it. The timber looks wonderful,” another added. Ms Verdier wasn't expecting such a massive reaction but believes it's because people now realise what they can do with similar items of furniture they have lying around. “(I guess) they couldn’t believe that was something they could do themselves. I got heaps of messages saying that I inspired them to do the same instead of throwing them away and getting new ones.” Since losing her job as a retail store manager during the covid pandemic, Ms Verdier turned to upcycling furniture in her parents-in-law's house to keep busy. But she ended up falling in love with it, turning her hobby into a <a rel="noopener" href="https://www.instagram.com/butchandbulldog/?hl=en" target="_blank">full-blown upcycling business</a> Butch & Bulldog. “I was just doing it for fun, to find something that kept me busy during the hard times. But I started getting messages from family and friends to upcycle their furniture, and then friends of friends,” she told news.com.au. “My partner and I had no experience at all. I didn’t even know how to use a screwdriver,” she said.

Home & Garden

“Prison should be on the table”: Former MasterChef winner Adam Liaw slams chefs for wage theft

Former MasterChef Australia winner Adam Liaw was fired up in Monday night’s Q&A as wage theft was one of the topics amongst the panellists. Liaw has said that there are “no excuses” for restaurants that underpay their staff. He revealed that when he started out in the restaurant industry, he had been underpaid and mentioned that jail time should be an option. “Prison for doing large-scale systemic wage theft is certainly something that should be on the table,” he said. “I have worked in an awful lot of restaurants. I have flipped burgers, washed dishes and cleaned toilets and in the vast majority of those jobs I was not paid an award wage,” he told Q&A guest host Fran Kelly. “Generally, the larger the organisation, the organisations that could afford to have payroll people to keep an eye on whether everyone was being paid accordingly, were the ones that paid better. “Mum and Dad restaurants that couldn’t keep across the complexities of the award wage system were the ones that were paying below the award wage. “In my case that was $10 an hour and $5 an hour in some cases. But none of that is an excuse for not paying your employees properly.” <blockquote class="twitter-tweet" data-lang="en"> Should there be prison sentences for industrial scale underpayment of wages? <a href="https://twitter.com/hashtag/QandA?src=hash&ref_src=twsrc%5Etfw">#QandA</a> <a href="https://t.co/ysioSpdJsJ">pic.twitter.com/ysioSpdJsJ</a> — ABC Q&A (@QandA) <a href="https://twitter.com/QandA/status/1155816150346764288?ref_src=twsrc%5Etfw">July 29, 2019</a></blockquote> However, Liaw was unwilling to speculate whether or not his former mentor Calombaris should be behind bars. “Let’s not get giddy about celebrity chefs being thrown in prison because I don’t think we’re quite at the point yet.” Labor Senator for Victoria Kimberley Kitching was firm in her stance when she was asked whether or not underpayment should equal jail time. “Yes, I do. For the reason that it is thieving. It is thieving from people.” She also pointed out that consumers are likely to “vote with their feet”. “There were reports that Mr Calombaris’ restaurants weren’t being very well patronised and that is because people are going to vote with their feet. They don’t want to be associated with someone who has done that to his staff.” Tasmanian Liberal Senator Eric Abetz was in agreement with Kitching. “Wage theft is completely unacceptable. Stealing from employees — and that’s what it is — should be treated by the criminal law in exactly the same way as employees stealing from employers.” “But when it’s so systemic, especially in bigger institutions, then one suspects that it might not have been an honest mistake of a Mum and Dad restaurant accidentally reading the wrong award. “When we’re dealing with the figures that have been mentioned, clearly something is terribly wrong. Theft is theft."

News

Hearty Chicken and root vegetable tray bake

Healthy recipe blogger Lilian Dikmans shares her go-to meal recipe that requires minimal effort! She shares a delicious dinner bake recipe here. "I love tray bakes. They're versatile, require minimal effort and create minimal washing up. I'd rather stick a fork in my eye than do a mountain of dishes. They are also great if you're cooking for a crowd; just use a huge tray and add more ingredients. I use free-range chicken thighs (which I buy in bulk and freeze in portions) and then change up the root vegetables depending on what I have (i.e. what's in season/cheapest at the grocer). So feel free to adjust the recipe to suit what you have, keeping in mind that larger pieces of meat will require longer cooking time." Ingredients: <ul> <li>4 free-range chicken thighs</li> <li>1 sweet potato</li> <li>2 small white potatoes (I used dutch cream ones)</li> <li>1/4 teaspoon chilli powder</li> <li>Sea salt</li> <li>Black pepper</li> <li>Olive oil</li> <li>Fresh parsley, to serve</li> </ul> Directions: 1. Preheat your oven to 180°C fan-forced. Place the chicken thighs in a large baking tray. 2. Chop the potatoes into pieces about 3cm thick and arrange around the chicken. Drizzle everything with a good amount of olive oil and sprinkle over the chilli powder, some sea salt and cracked black pepper. 3. Bake in the preheated oven for about 45 minutes until the chicken is cooked through and everything is browned. To serve, season with more sea salt and black pepper if required and top with torn up fresh parsley. Tips: I used skinless chicken thighs, but if you're using chicken with the skin on I would recommend searing the chicken skin-side down in a pan (or in the baking tray if it's flame-proof) before baking to ensure that the skin goes crispy. Republished with permission of <a href="https://www.wyza.com.au/recipes/chicken-and-root-vegetable-tray-bake-ld.aspx">Wyza.com.au.</a>

Food & Wine

"Nobody left the table that evening”: Explosive new claim in Madeleine McCann case

A US private investigator has worked undercover at the holiday resort in Portugal where Madeleine McCann vanished and has made explosive new claims that cast doubt on the McCann’s parenting checking system. The system the McCann family told police that they conducted checks on the children throughout the evening whilst they were at dinner at a nearby restaurant. However, in an interview on the <a rel="noopener" href="https://www.9news.com.au/maddie" target="_blank">Maddie</a> podcast, Boston-based investigator Joseph Moura claimed a bartender and waitress told him otherwise. This bartender and waitress had served the McCanns and their friends that evening and told Moura that “nobody left the table that evening”. Nobody working at the tapas restaurant where the McCann family and their friends dined that evening knew that Moura was a private investigator. "[The employees] had no idea that I was working with 48 Hours and CBS. I was just a tourist who happened to speak their language. So, I got to know them pretty well in that period of time, when you're spending a lot of time by the pool and you're spending time at the bar and the restaurant," he said. "They clearly told me that that particular night that nobody left the table. That goes by the bartender and that goes by the waitresses. Nobody left the table that evening." However, it is possible that the bartender and restaurant wait staff did not see Mr and Mrs McCann and their friends getting up to check regularly on their children. What do you think about the claims? Let us know in the comments.

Legal

The one ingredient off the table at celebrity chef Kylie Kwong’s house

For celebrity chef Kylie Kwong, who grew up in a large Australian Chinese family with her two grandmothers living with them, cooking was always front and centre. “Mum cooked dinner for the family seven nights a week. Six nights of the week, we’d have Cantonese food. On the seventh night, we'd all rejoice – Mum would announce to us, ‘I'm cooking roast chicken tonight.’ We were so excited, because as much as we loved our Chinese-style flavours, we really welcomed Western-style food. Mum became famous for her Chinese-style roast chicken!” But the one ingredient off the table at the Kwong household was a conversation about dying. “Talking about end-of-life care was definitely a no-no. It was completely off the table”. Recently, in support of National Palliative Care Week, Kylie recorded an intimate video, sharing her honest and candid thoughts on the importance of having a conversation about death and palliative care with loved ones. <iframe width="500" height="281" src="https://www.youtube.com/embed/wrl6zcrwczI?feature=oembed" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen=""></iframe> “Recently, I spoke to my mother, who is 76, about her wishes for her end of life.” Kylie added, “I kept putting off this conversation, because whenever I think of the thought of mum not being around, it breaks my heart. But I did want to have the conversation with her because it’s important.” 82% of Australians feel that talking about their own death and dying is important, but when it comes down to it, most people don’t actually have the conversation. The Australian Government Department of Health aims to raise awareness and understanding about palliative care in the Australian community. In 2016, there were 3.7 million Australians aged 65, and that number is expected to grow. By 2056, it is projected there will be 8.7 million older Australians, and by 2096, 12.8 million people will be aged 65 years and over. With the ageing population, it’s essential that people talk to their friends and loved ones about their end-of-life care wishes. For Kylie, a memory of her father’s funeral helped her start a conversation about end-of-life planning with her mother. <img width="500" height="700" src="https://oversixtydev.blob.core.windows.net/media/7819253/doh-pc0318-0862_crop_500x700.jpg" alt="Doh -pc 0318-0862_CROP"/> “One of the most amazing memories was at Dad's funeral. My brother's three children were there, and the smallest one was just starting to speak. All three children released balloons into the sky as though waving goodbye to Yeh-yeh, which is what they used to call him. The littlest one pointed up to balloons and said ‘Yeh-yeh’ at ‘Kevin’s'. We were like, ‘Who's Kevin?’” she recalls. “He couldn't say heaven, so he said it was Kevin’s. So, from that moment on, we have always said, ‘Hi Dad, how are you going up at Kevin's?’ It's this really beautiful, comforting way of speaking about my father. Yeh-yeh is at Kevin’s.” “So, when Mum and I had a conversation, the first thing I said was, ‘Mum, when we speak about this subject, can we please refrain from using the D-I-E word, because I can't bear to say that word in the same sentence as you. “'Instead, can we please refer to this time or this moment in your life as when you go to Kevin's?’ And that made both of us laugh, it was very, very touching. And of course, we both thought of my dear little nephew, and then thought of Dad up there at Kevin's,” Kylie continued. “It was the most wonderful conversation, it was uplifting, it was empowering. I felt clear, I felt settled in my heart. I felt at peace about things, because I now know my Mother's wishes.” And there are a number of things that top Kylie Kwong’s list when it comes to how she’d like to think about her end-of-life care. “I want to be in a spiritual and emotional place where I am at ease and peace,” Kylie shared. “I want to be surrounded by my loved ones, because we’ve always been a tight-knit family.” And lastly, “I want my Nell to be by my side, and I want to know that she is going to be taken care of for the rest of her life. I mean who's going to cook Nell dinner?” For more information on palliative and end-of-life care and how to begin having the conversation visit: health.gov.au/palliativecare

News

Why Prince George and Princess Charlotte cannot sit with their parents at the dinner table

Being a part of the royal family means a long list of rules and etiquette that one must follow, right down the line to the youngest members of the family. The offspring of royals are taught from a very young age the prerequisites and protocols they must adhere to. So, it’s not surprising Prince George and Princess Charlotte are already being taught which behaviours are forbidden and allowed. <a href="https://www.harpersbazaar.com.au/celebrity/rules-princess-have-to-follow-16628">Harper’s Bazaar Australia</a> has revealed that Prince William and Kate’s young children are not allowed to sit and eat at the same table as their parents or other adult family members, during official royal visits. Once they’re old enough and have “learned the art of polite conversation” they will be permitted to join their mother and father and other grown-ups at formal, sit-down occasions involving a meal. Another rule Prince George and Princess Charlotte are expected to adhere to (and Prince Louis once he is old enough), is to learn multiple languages, which is not surprising when you consider the number of countries that are part of the Commonwealth. Princess Charlotte has been learning Spanish from her nanny, according to <a href="https://people.com/royals/princess-charlotte-is-so-polite-and-very-confident-says-source-and-speaks-some-spanish/">PEOPLE</a>, who speaks to the royal children in her native language. The Duchess of Cambridge has also revealed that Prince George, who attends school fulltime, can already count to 10 in Spanish. Another rule that recently came to light was Prince George’s attire. The reason we always see the four-year-old wearing shorts in public – with the exception of his <a href="https://www.oversixty.com.au/lifestyle/beauty-style/2018/05/the-rule-prince-george-broke-at-the-royal-wedding/">page boy</a> role at Prince Harry and Meghan’s recent wedding – is due to tradition. It is traditional for upper-class boys in England to wear shorts up until the age of seven. “Trousers are for older boys and men, whereas shorts on younger boys are one of the silent class markers that we have in England,” etiquette expert William Hanson told the Express. “Although times are (slowly) changing, a pair of trousers on a young boy is considered quite middle class, quite suburban. “And no self-respecting aristo or royal would want to be considered suburban. Even the Duchess of Cambridge.” When it comes to fashion for three-year-old Princess Charlotte, you might have noticed the young royal always wears a bow in her hair to match her pretty dress. Charlotte will also not be allowed to wear any tiaras before marriage. This is because tiaras are “a sign of status and would show you were taken and not looking for a husband,” etiquette expert Grant Harrold explains. What do you think about these royal traditions bestowed upon the new generation? Share your thoughts with us in the comments below.

Family & Pets

Chicken, chorizo and olive tray bake

“This wonderful mid-week bake requires very little labour, yet is incredibly delicious. Sherry, a fortiﬁed wine, adds complexity and character. I use a Spanish variety but there are some great Australian options that you can ﬁnd at most bottle shops. This dish is versatile and the ingredients are interchangeable. I sometimes swap the chickpeas for parboiled waxy potatoes or add different herbs, such as bay leaves and oregano, or chilli and tomatoes. A simple salad of herbs and peppery green leaves, such as rocket, works really nicely with this,” writes Justine Schofield in her latest cookbook Simple Every Day. Serves: 4 Ingredients: <ul> <li>6 boneless chicken thighs, skin on, cut in half</li> <li>1 onion, thinly sliced</li> <li>1 red capsicum, thinly sliced</li> <li>2 chorizo sausages, thinly sliced on the diagonal</li> <li>2 tablespoons extra-virgin olive oil</li> <li>salt ﬂakes and freshly ground black pepper</li> <li>1/4 teaspoon freshly grated nutmeg</li> <li>4 garlic cloves, unpeeled and bruised</li> <li>150 g green Sicilian olives</li> <li>1 x 400 g can chickpeas, drained and rinsed</li> <li>3 rosemary sprigs</li> <li>8 cm strip of orange zest</li> <li>80 ml dry sherry (or a dry white wine, such as sauvignon blanc or chardonnay)</li> <li>125 ml chicken stock</li> </ul> Method: <ol> <li>Preheat the oven to 200°C.</li> <li>Combine the chicken, onion, capsicum and chorizo in a bowl. Drizzle over the oil and season with salt, pepper and nutmeg. Mix well with your hands.</li> <li>Heat a large non-stick frying pan over medium–high heat and add the chicken, skin-side down. Seal on each side for 2–3 minutes until the skin is golden and crisp. Remove and place, skin-side up, in a 2 litre ovenproof baking dish. To the same pan, add the onion, capsicum and chorizo and seal for 3–4 minutes until golden. Now add to the baking dish along with the garlic, olives, chickpeas, rosemary and orange zest and arrange in an even layer.</li> <li>Drain away any excess oil from the pan and heat over high heat. Add the sherry, stir to deglaze and cook for 1 minute or until reduced by one-third. Pour the reduced sherry and the stock in and around the meat and vegetables, then bake for 35–40 minutes until golden and the pan juices have reduced. Rest for 5 minutes before serving.</li> </ol> <img width="146" height="191" src="https://oversixtydev.blob.core.windows.net/media/7266954/simpleeveryday_book-cover_146x191.jpg" alt="Simple Every Day _Book Cover (6)" style="float: right;"/> Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

5 dinner table rules most people have forgotten

Most of us learn our table manners from the rest of our family, and depending upon how strict our upbringing was, it can result in varied knowledge of subtle dinnertime signals. Today we’re going to take a look at some traditional table manners guidelines that will show to those in the know that you know exactly how to behave during a meal. Those who don’t follow the same ‘rules’ probably won’t care a jot. 1. Don’t put a used utensil back on the table Once a utensil has been used, it shouldn’t touch the table again. Most of us will rest the handle of the knife and fork on the table, leaning up against the plate. But the correct way to place them down while you take a drink or have a breather is to place them entirely upon your plate. 2. How to place your utensils after your meal Once you’re finished with your food, place the knife and fork side by side diagonally on the plate (handles at four o’clock). Remember to keep the blade of the knife facing the centre of the plate – not pointing outwards. 3. When it comes to multiple utensils, work your way in When confronted with multiple layers of cutlery, the general rule is to start at the outside and work your way in. Anything placed above the plate is intended for dessert. 4. Where to put your napkin Your napkin or serviette should be placed onto your lap when you take your seat, or once your drink arrives, and should remain there for the duration of the meal. A couple of exceptions: <ul> <li>When leaving the table during the meal, you should place the napkin on the table to the left of your fork. While some prefer to leave it on the seat, this could end up soiling your clothes, defeating the purpose of the napkin in the first place.</li> <li>If you are eating something messy, which could easily create a mess on your outfit (think spaghetti), it’s acceptable to tuck the napkin into your collar.</li> </ul> When the meal is over, place the napkin onto the table. 5. When in doubt – follow the leader If you’re unsure what a certain utensil should be used for, or how much of a certain dish you should take, a discreet look to your host should give you an idea of what to do. What’s a rule for the dining table you always follow, no matter what?

Relationships

The dirtiest part of your plane seat exposed

When you consider the fact that they cart hundreds of passengers around the world every day, it’s no surprise that the cabins of planes are breeding grounds for germs. Seats in particular are hotbeds for microscopic nasties, which makes sense when you consider it’s the part of the cabin every passenger is guaranteed to touch. What might be a little more surprising however, is the dirtiest part of your seat. A new study from <a href="http://www.travelmath.com/feature/airline-hygiene-exposed/" target="_blank">TravelMath</a> found that tray tables, where you eat your food or rest your hands, is by far the dirtiest part of each individual plane seat. While planes are generally given a once-over between flights, this normally isn’t nearly enough to get rid of the bacteria that has built up over numerous flights. Our suggestion? Pack some hand sanitiser!

Domestic Travel

Table manners 101: The dos and don’ts

In a particularly memorable Seinfeld storyline, George Costanza starts a new trend when he hears that Elaine’s boss, haughty Mr Pitt, eats Snickers bars with a knife and fork. When a co-worker queries George on his new habit, <a href="https://www.youtube.com/watch?v=UxB-H6f3crY" target="_blank">George sneers</a>, “How do you eat it? With your hands?” By the end of the episode, people all over New York are eating cookies, doughnuts and even M&Ms with cutlery. And although the absurdity of the diner-goers is obvious to the show’s other characters and its audience, the plotline cuts to the heart of why we adopt certain table manners: they’re all about being part of a society and fitting in with those around us. “The rules of etiquette are about making other people in your company feel comfortable, never making them feel like they don’t know or have done something awkward,” says Zarife Hardy, director of the <a href="https://asoe.com.au/" target="_blank">Australian School of Etiquette</a>. Hardy says that many of the table manners our society encourages – such as sit up straight and don’t talk while chewing – aren’t unnecessarily fussy; they actually concern fellow diners’ comfort. Though eating is necessary for survival, it is also a popular social activity. While these days we have a more relaxed approach to dining <a href="http://www.abc.net.au/news/2017-06-11/are-table-manners-a-thing-of-the-past/8604762" target="_blank">than in decades and centuries past</a>, Hardy says that communal meals still play a huge role in terms of social interaction, and that’s why learning how to eat nicely alongside others is a necessity. “When we sit down for a meal, that’s when we come together, have conversations. And that skill of conversation and talking to people is what sets us up for life.” But as life at home gets busier and more casual, Hardy says sit-down dinners are increasingly rare and table manners are declining. For those who need a refresher course on the dos and don’ts of breaking bread together, here’s a run-through of the top rules and why you should observe them. When to eat We’ve all been here. Your food has been placed in front of you but others are still being served. The temptation to have a taste is overwhelming, but one to resist. “You do not touch your cutlery or your plate until everybody is served,” says Hardy. Why? It’s just not polite. Even if family dinners are a bit more relaxed, it’s respectful to wait until the person who prepared the meal can enjoy the fruits of their labour as well. Casual settings, such as barbecues, can be an exception. If you’re a guest at someone’s house and your host tells you to start your meal, feel free to go ahead. Back to basics What would makeover montages in movies look like without tutorials in dining etiquette? Think Julia Roberts being <a href="https://www.youtube.com/watch?v=DbAE8dE_3l4" target="_blank">instructed in correct fork usage</a> in Pretty Woman, or Anne Hathaway <a href="https://uncommon-courtesy.com/2015/03/04/julie-andrews-is-an-etiquette-icon-in-the-princess-diaries/" target="_blank">tied to a chair with a Hermes scarf</a> to encourage perfect posture in The Princess Diaries. There’s a reason these skills are so often emphasised; according to Hardy, they’re at the core of table manners. “The basic rules always apply: sit up straight, use your cutlery properly, small mouthfuls, and don’t make a lot of noise as you’re eating,” she says. Good posture is important because it shows you’re engaged with your company. While using numerous forks for a single meal doesn’t have much relevance for the average diner at home, Hardy says it’s still important to know how to hold cutlery, and how to place it when finished eating (knife and fork side by side in the middle of the plate). Wildly gesticulating with it is best avoided. Elbows down Remember being told as a child to keep your elbows off the table? It turns out that rule isn’t just about appearances, but giving others ample room. “You can go back to table etiquette from hundreds of years ago, and it was just one of those rules that allows everyone to feel that they have space,” Hardy says. “When you put elbows on the table, you’re extending the space setting that you’ve got.” Don’t mention the war Conversation can make or break a meal, such as when Basil Fawlty infamously <a href="https://www.youtube.com/watch?v=yfl6Lu3xQW0" target="_blank">ruined dinner for some German guests</a> by bringing up World War II. Hardy says it’s a good idea to avoid controversial topics, particularly if you don’t know your companions well. “If it’s a first meet and greet or get together, you always stay clear of things like politics, religion, all those types of things that can stir up passion and anger or extreme opinions.” Technology Having the TV on or off during dinner used to be a matter of some debate, but smartphones and tablets have taken the issue of technology at the table up a level. Hardy says phones are a big barrier to socialising with family and friends, and shouldn’t be allowed at mealtimes. Put them away, preferably in another room so notification alerts won’t be a distraction. Say thank you This should really go without saying, but remember to thank whoever has prepared your meal, even if it wasn’t to your taste. Follow suit Obviously table etiquette varies between cultures and homes, so Hardy advises that when in doubt, follow your host’s lead. You might prefer to eat pizza or a burger with your hands, but if everyone else is using utensils, just follow suit. And who knows, you might even end up eating a Snickers bar with a knife and fork. Written by Erin Munro. First appeared on <a href="http://www.domain.com.au" target="_blank">Domain.com.au</a>. To find your home essentials <a href="https://shop.oversixty.com.au/?utm_source=over60&utm_campaign=Over60Shop&utm_medium=in-article-link-o60shop&utm_content=over60-shop" target="_blank">head to the Over60 Shop for high-quality offerings</a>. <a href="https://shop.oversixty.com.au/collections/living?utm_source=Over60&utm_medium=in-article-banner-living&utm_campaign=Over60Shop&utm_content=over60-shop" target="_blank"><img src="http://media.oversixty.com.au/images/EditorialAddon/201706_Shopnow_EditorialAddon_468x60_Living.jpg" alt="Over60 Shop - Living Range"/></a>

Home & Garden

Cheesy ham and pineapple tray sliders

If you are looking for a hot dinner option without the fuss, these cheesy ham and pineapple tray sliders are your answer – the perfect balance between oozing melted cheese and sweet pineapple. Makes: 6 Ingredients: <ul> <li>6 bread rolls (you can use sourdough, multigrain or wholemeal rolls</li> <li>12 slices cheddar cheese</li> <li>300g ham off the bone, shaved</li> <li>1 small pineapple, peeled, sliced thinly and cored</li> <li>A few sprigs sage</li> <li>2 tablespoons olive oil</li> <li>Tomato sauce, to serve, optional</li> </ul> Tip: Fancy it up with some prosciutto instead of the ham! If you can’t find fresh sage, use one tablespoon dried sage or some coriander instead, it marries really well with pineapple. Method: <ol> <li>Preheat oven to 180°C (160°C fan-forced).</li> <li>Slice rolls in half across. Place bottom pieces closely together inside a baking dish or tray. Top each with ham, 2-3 thin pineapple slices, cheddar and 2-3 sage leaves per roll.</li> <li>Cover with the other half of the bun, place a sage leaf on top and brush the tops with butter.</li> <li>Place in the oven and bake for 10-12 minutes or until the tops are golden and cheese melted. Serve immediately with tomato sauce on the side. </li> </ol> Recipe courtesy of <a href="http://www.aussiepineapples.com.au/" target="_blank">Australian Pineapples</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

The one thing to check before applying for a home loan

A home loan is a daunting prospect for anyone, let alone seniors who may have to make do on a fixed income. But if you’re planning on a sea or tree change it may be a necessity. So how do you find the right loan for your situation? Well, the good news is <a href="http://www.oversixty.com.au/finance/comparison-tables/home-loans/mortgage-calculator/?utm_source=over60&utm_campaign=RateCity&utm_medium=in-article-link-mortgage-calculator&utm_content=comparison-tables" target="_blank">there’s now a tool</a> that can help you navigate the clutter of financial products available and identify the one that best suits your individual needs. Over60 Comparison Tables has launched a <a href="http://www.oversixty.com.au/finance/comparison-tables/home-loans/mortgage-calculator/?utm_source=over60&utm_campaign=RateCity&utm_medium=in-article-link-mortgage-calculator&utm_content=comparison-tables" target="_blank">mortgage calculator</a> that’s makes it easy to visualise and compare the home loans available and ultimately make the right call. Powered by RateCity, one of Australia’s leading comparison websites, the mortgage calculator is full of information, with an interface that is easy to use and understand. Filter products by Property Value, Loan Amount, Interest Rate and Loan Term, as well as Repayment Frequency and Repayment Type. The <a href="http://www.oversixty.com.au/finance/comparison-tables/home-loans/mortgage-calculator/?utm_source=over60&utm_campaign=RateCity&utm_medium=in-article-link-mortgage-calculator&utm_content=comparison-tables" target="_blank">mortgage calculator</a> will break down your home loan repayments, interest payable and the total cost of the loan, while also generating a graph of the repayments schedule. To find out which home loan is the right choice for you, compare it to the market with the Over60 Comparison Tables <a href="http://www.oversixty.com.au/finance/comparison-tables/home-loans/mortgage-calculator/?utm_source=over60&utm_campaign=RateCity&utm_medium=in-article-link-mortgage-calculator&utm_content=comparison-tables" target="_blank">mortgage calculator.</a>

Money & Banking

The simple way to create tables in Microsoft Word

Lisa Du is director of <a href="https://readytechgo.com.au/" target="_blank">ReadyTechGo</a>, a service that helps people gain the confidence and skills to embrace modern technology. Last week’s article featuring <a href="http://www.oversixty.com.au/entertainment/technology/2017/04/microsoft-word-tips/" target="_blank">Microsoft Word tips</a> proved to be a hit, so we thought we'd get back to basics, and show you another great tip. We love getting tips emailed through from our readers, and this week’s tip was sent through from our reader David Jones. He writes: I get annoyed when I get a listing of items (say an Agenda) with a number lines and spaced items using the TAB key, or worse a series spaces like this: Accounts: David’s account $5000.00 Donation $450.00 Peter’s $600.00 We hear you David! We feel the same. When you use the tab key and the spacebar key on the keyboard to create spaces, your information will look different when viewed on another device. The formatting does not stay, and your information looks very messy. Align your text with tables To keep your information neat and tidy, use tables. Tables in Microsoft Word is an organisational tool that lets you present your information in an easy to read format. The same thing can be easily shown using “Tables” <img width="498" height="180" src="https://oversixtydev.blob.core.windows.net/media/35654/in-text-one_498x180.jpg" alt="In Text One (1)"/> <ul> <li>You can align text right in the money column</li> <li>Align the names left in the mid column</li> <li>Use tabs</li> <li>If preferred remove the table lines altogether:</li> </ul> A. Accounts David’s account $5000.00 B. Donation $450.00 Peter’s $600.00 Why use tables? For printing, the table options above will always print as you see it. But try to print the spaces and tabs option without using table format, none are likely to align the way you see it. Tables are a great way to present numbers, but also a great way to present text and graphics. You can make your table look good by changing the colours of the borders, and even shading different parts of the table. How to insert a table 1. In Microsoft Word, click Insert from the top menu, and choose Table... 2. Choose the number of column and rows required 3. Click OK A table is inserted into word, and you can use click on the table lines to resize each column <img width="499" height="403" src="https://oversixtydev.blob.core.windows.net/media/35655/in-text-two_499x403.jpg" alt="In Text Two (1)"/> Do you have any tech tips to share with us? Let us know in the comments below.

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Chicken, chorizo and olive tray bake

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Cheesy ham and pineapple tray sliders

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