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

<h1 class="theconversation-article-title"> </h1> <div class="theconversation-article-body"> We’ve all been there – trying to peel a boiled egg, but mangling it beyond all recognition as the hard shell stubbornly sticks to the egg white. Worse, the egg ends up covered in chewy bits of adhesive membrane in the end. The internet is littered with various “hacks” that claim to prevent this problem. But there are several reasons why eggs can be hard to peel. Luckily, that means there are also science-based strategies we can use to avoid the problem. <h2>Egg ‘peelability’ factors</h2> <a href="https://www.sites.ext.vt.edu/virtualfarm/poultry/poultry_eggparts.html">Eggs consist</a> of a hard, porous shell, an inner and outer membrane, the egg white (albumen), and a membrane-encased yolk at the centre. There is also an air cell between the inner and outer membrane next to the shell. <figure class="align-right zoomable"><figcaption></figcaption></figure> A lot of research was done in the late 1960s and 1970s on factors that affect the peelability of eggs after they’ve been boiled. One of these factors is the pH of the egg white. An <a href="https://www.sciencedirect.com/science/article/pii/S0032579119530589">early study</a> from the 1960s indicated that the pH of the egg white needs to be in the range of 8.7–8.9, quite alkaline, in order for the egg to be easier to peel. Storage temperature has a role to play, too. A <a href="https://www.sciencedirect.com/science/article/pii/S0032579119430861">study from 1963</a> showed that storing eggs at about 22 degrees Celsius (or 72 degrees Fahrenheit) gives a better peelability result than storage at lower temperatures of 13°C, or even fridge temperatures at 3–5°C. Of course, there is a risk of spoilage if eggs are stored at higher ambient temperatures. In the studies, an increase in storage time before boiling – using less fresh eggs – also increased the ease of peelability. <h2>Step one: avoid fresh eggs</h2> The fact that fresh eggs are harder to peel is relatively well known. Based on the factors above, there are a couple of reasons for this. For one, in a fresh egg the air cell is still quite small. As the egg ages, it (very) slowly loses moisture through the porous shell, increasing the size of the air cell while the rest of the egg contents shrink. A bigger air cell makes it easier to start the peeling action. Additionally, egg whites, although they already start out relatively alkaline, <a href="https://www.sciencedirect.com/science/article/pii/S0032579119325489">increase in pH</a> as the eggs age, also making them easier to peel. <h2>Step two: water temperature</h2> Some keen egg boiling pundits believe that <a href="https://www.taste.com.au/taste-test-kitchen/articles/you-boil-water-first-before-adding-eggs/jrp12gok">starting off with boiling water</a> and lowering it to a simmer before gently placing the eggs into it provides a better result. However, you want to do this with room temperature eggs to avoid them cracking due to a sudden temperature change. The reasoning behind this approach is that exposure to higher temperatures from the start of cooking also makes it easier for the membrane to come away from the shell and egg white. Furthermore, the quick hot start makes it easier for the egg white proteins to denature (change structure as they cook) and bond to each other, rather than to the membrane. After boiling eggs for the desired amount of time (typically 3–5 minutes for runny yolks, 6–7 minutes for jammy yolks, and 12–15 minutes for hard boiled), you can quench them in ice water. This should help the egg white to slightly shrink away from the shell, improving peelability. <h2>Step three (optional): adding things to the water</h2> Some other suggestions to improve peelability include adding salt to the boiling water, but this has mixed results. <a href="https://www.sciencedirect.com/science/article/pii/S0032579119325489">In one study</a>, this approach did actually improve peelability, but this effect was lost after eggs had been stored for longer periods. Acids and alkali have also <a href="https://patents.google.com/patent/US5053238A/en">been shown to aid eggshell peelability</a> or removal. The patent that describes this used rather harsh substances with the goal to dissolve away the shell. But based on this idea, you could try adding baking soda or vinegar to the water. With vinegar, the theory is that it attacks the calcium carbonate in the eggshell to then aid its removal. As for baking soda, because it’s alkaline, it could help detach the membrane from the shell. <h2>Bonus: alternative cooking methods</h2> There are other methods for hard-cooking eggs, such as <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.1977.tb00317.x">pressure steaming</a>, air-frying and even microwaving. In steaming eggs, some proponents theorise that water vapour permeates the eggshell, loosening the membrane from the egg white, and thereby making the egg much easier to peel. While studies have recently been done on the <a href="https://www.sciencedirect.com/science/article/pii/S2772275924000200#tbl0001">air-frying of other foods</a>, there is still scope to further understand how this style of cooking might affect eggshells and peelability. Lastly, once you have successfully separated the eggshells, don’t just throw them in the bin. There are lots of different uses for them, including compost, slug and snail deterrent in your garden, using them as little biodegradable pots for seedlings, or even something as advanced as <a href="https://www.unisq.edu.au/news/2024/10/egg-research">scaffolds for cancer research</a>.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/235895/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> By <a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Professor in Food Science, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/is-there-a-best-way-to-peel-a-boiled-egg-a-food-scientist-explains-235895">original article</a>. Image: Shutterstock </div>

Food & Wine

Pagan loaves, Christian bread, a secular treat: a brief history of hot cross buns

<div class="theconversation-article-body">Hot cross buns aren’t just a sweet snack that appears around Easter. They carry centuries of storytelling in their dough. From ancient gods to modern supermarkets, these sticky spiced buns have crossed many borders and beliefs. Today, you can buy them in all kinds of flavours. But their story is far richer than chocolate chips and salted caramel. <h2>Ancient beginnings</h2> In some ancient cultures, bread was more than just food. It was a symbol of faith. Ancient Greeks baked small round loaves marked with crosses to honour their gods. According to some historians, these marks could represent the four seasons or <a href="https://www.ravenhook.com/bread-blog/hot-cross-buns">four phases of the moon</a>. Jewish people have also shared special bread during holy times like Passover, and scholars have debated whether these customs influenced <a href="https://catholiccuisine.blogspot.com/2009/04/hot-cross-buns-history.html">early Christian bread traditions</a>. Pagan Saxons worshipped a spring goddess named <a href="https://en.wikipedia.org/wiki/%C4%92ostre">Eostre</a>. They baked bread during springtime festivals to celebrate new life and longer days. The name “Eostre” is where we get the English word “Easter”. Over time, some of these springtime bread traditions blended with Christian customs. <h2>From Pagan loaves to Christian buns</h2> Early Christians started marking bread with a cross to show their devotion, and ate it throughout the year. They believed <a href="https://www.smh.com.au/goodfood/easter-2016-the-history-of-hot-cross-buns-and-where-to-find-the-best-20160314-gnc8od.html">the cross kept away evil spirits</a> and helped the dough rise. Over time, the Christian view of the bread marked with the cross shifted to focus on <a href="https://theconversation.com/the-roots-of-the-easter-story-where-did-christian-beliefs-about-jesus-resurrection-come-from-221071">Jesus’ crucifixion and became associated with Easter</a>. <figure class="align-right zoomable"><figcaption></figcaption></figure> By the Middle Ages, many bakers only kept the <a href="https://catholiccuisine.blogspot.com/2009/04/hot-cross-buns-history.html">cross on Good Friday bread</a>. According to popular tales, one 12th-century English monk made spiced buns marked with a cross on Good Friday, because that day is the “<a href="https://www.cathedralatl.org/goodfaithpostings/god-defeats-violence-at-the-cross/">Day of the Cross</a>”. Monks often used spices to show <a href="https://austenvariations.com/hot-cross-buns-a-good-friday-tradition/">the day was special</a>. These <a href="https://www.lavenderandlovage.com/2012/03/baking-for-easter-the-history-of-traditional-hot-cross-buns-and-hot-cross-bun-recipe.html">spiced buns</a> helped people remember the crucifixion of Christ and the <a href="https://biblestudylessons.net/articles/BurialSpices.html">spices used in his burial</a>. In 1592, Queen Elizabeth I restricted the sale of spiced bread and buns, perhaps because of religious tensions. England had broken away from the Catholic Church, and new Church of England officials worried that “holy” buns looked too much like <a href="https://www.english-heritage.org.uk/easter/a-history-of-hot-cross-buns/">Catholic superstition</a>. Others say it was an issue of bread prices and profits. Then again maybe they were just <a href="https://www.sandylanefarm.co.uk/c/bakery/easter-hot-cross-buns">too special</a> for just everyday. Under these laws, commercial bakers could only make spiced bread on Christmas, Easter and for funerals. <h2>Good Friday and magic buns</h2> By the 18th century, English street vendors sold “hot cross buns” on Good Friday. We even see an <a href="https://en.wikipedia.org/wiki/Hot_Cross_Buns_(song)">old rhyme</a> about them in Poor Robin’s Almanac in 1733, which says: <blockquote> Good Friday comes this month, the old woman runs, With one a penny, two a penny, hot cross buns. </blockquote> Soon, people believed these Good Friday buns had <a href="https://anglicanfocus.org.au/2020/04/05/raisin-the-curtain-on-the-humble-hot-cross-bun/">magical powers</a>. Some hung them from kitchen rafters, believing they would never go mouldy. They kept them for protection against evil or illness. If someone felt sick, they <a href="https://food52.com/blog/19462-were-hot-cross-buns-the-first-food-fad-a-brief-and-fascinating-history?srsltid=AfmBOorsFIsP1cYUDsCRMIshNIU7Lh2Gq00L0OOgL-VwSAhw_O5Uc7I8">crumbled part of an old hot cross bun</a> into water, hoping it would cure them. Others placed buns in their grain stores to keep pests away. These beliefs might sound odd today, but they were part of daily life for many. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?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/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=740&fit=crop&dpr=1 600w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=740&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=740&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=930&fit=crop&dpr=1 754w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=930&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=930&fit=crop&dpr=3 2262w" alt="Three children and their mother reach for buns in a basket." /></a><figcaption>This hand-coloured etching from 1799 shows a woman selling hot cross buns in London. <a class="source" href="https://www.metmuseum.org/art/collection/search/739498">The Metropolitan Museum of Art</a></figcaption></figure> In Victorian England, people <a href="https://blog.library.villanova.edu/2016/03/24/hot-cross-buns-a-lenten-treat/">exchanged hot cross buns with friends</a> on Good Friday and said, “Half for you and half for me, between us two good luck shall be”. Whatever ancient superstition the cross once warded off, today it’s the flavour roulette that keeps us coming back. Proof that tradition now serves taste, not fear. <h2>An enduring symbol</h2> Traditional buns contain dried fruit and spices like cinnamon and nutmeg, but many modern versions <a href="https://bakingwithgranny.co.uk/recipe/chocolate-chip-hot-cross-buns/">swap sultanas for chocolate chips</a> or add flavours like salted caramel, orange – or even <a href="https://vegemite.com.au/recipe/cheesy-vegemite-hot-cross-buns/#newsletter">Vegemite and cheese</a>. They have become a secular treat. Yet the crisscross pattern remains on top, hinting at the Christian origins. When you smell a fresh batch of these buns, you’re sharing an experience people enjoyed centuries ago. Ancient Egyptians, Greeks, Poles, Romans, Saxons, medieval monks and 18th-century street sellers all had their versions of spiced, crossed bread. Each group gave the buns its own meaning, from honouring gods to celebrating Christ’s crucifixion and resurrection. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.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/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=603&fit=crop&dpr=1 600w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=603&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=603&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=758&fit=crop&dpr=1 754w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=758&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=758&fit=crop&dpr=3 2262w" alt="Colour illustration." /></a><figcaption>A woman giving hot cross buns to two children, in an illustration from 1899. <a class="source" href="http://blogs.bl.uk/untoldlives/2015/04/hot-cross-buns.html">British Library</a></figcaption></figure> Eating hot cross buns at Easter also shows how traditions change with each generation. At first, they were hard to find outside Good Friday. Now, you might see them in shops just after New Year’s. They once symbolised pagan festivals, then moved into Christian rites, survived royal bans, and sailed through waves of superstition. Yet they remain a symbol of Easter in Australia and around the world.<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/246782/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> By <a href="https://theconversation.com/profiles/darius-von-guttner-sporzynski-112147">Darius von Guttner Sporzynski</a>, Historian, <a href="https://theconversation.com/institutions/australian-catholic-university-747">Australian Catholic 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/pagan-loaves-christian-bread-a-secular-treat-a-brief-history-of-hot-cross-buns-246782">original article</a>. Image: Shutterstock </div>

Food & Wine

Our ancestors didn’t eat 3 meals a day. So why do we?

<div class="theconversation-article-body"> Pop quiz: name the world’s most famous trio? If you’re a foodie, then your answer might have been breakfast, lunch and dinner. It’s an almost universally accepted trinity – particularly in the Western world. But how did it come about? <h2>The first meals</h2> <a href="https://theconversation.com/when-did-we-become-fully-human-what-fossils-and-dna-tell-us-about-the-evolution-of-modern-intelligence-143717#:%7E:text=Fossils%20and%20DNA%20suggest%20people,%3A%2050%2C000%2D65%2C000%20years%20ago">Early humans</a> were nomadic. Forming small communities, they would travel with the seasons, following local food sources. While we can only guess what daily mealtimes rhythms looked like, evidence dating back <a href="https://global.oup.com/academic/product/feast-9780199209019?cc=nz&lang=en&">30,000 years</a> from the South Moravia region, Czech Republic, shows people visited specific settlements time and again. They gathered around hearths, cooking and sharing food: the first signs of human “commensality”, the practice of eating together. One of the best-preserved hunter-gatherer sites we’ve found is <a href="https://global.oup.com/academic/product/feast-9780199209019?cc=nz&lang=en&">Ohalo II</a> – located on the shores of the modern-day Sea of Galilee (also called Lake Tiberias or Lake Kinneret) in Israel, and dating back some 23,000 years. In addition to several small dwellings with hearths, it provides evidence of diverse food sources, including more than 140 types of seeds and nuts, and various birds, fish and mammals. The development of <a href="https://education.nationalgeographic.org/resource/development-agriculture/">agricultural knowledge</a> some 12,000 years ago gave rise to permanent settlements. The earliest were in the Levant region (across modern-day Iraq, southwestern Iran and eastern Turkey), in an area called the “Fertile Crescent”. Permanent agriculture led to the production of a <a href="https://www.nationalgeographic.com/foodfeatures/evolution-of-diet/">surplus of food</a>. The ability to stay in one place with food on-hand meant the time it took to cook no longer mattered as much. It quickly became common to eat one <a href="https://www.bloomsbury.com/us/history-of-the-world-in-6-glasses-9780802718594/">light meal</a> early in the day, followed by a larger <a href="https://global.oup.com/academic/product/feast-9780199209019?cc=nz&lang=en&">hearth-prepared meal</a> later on. The specific timings would have varied between groups. <h2>Eating together as a rule</h2> The communal nature of foraging and hunting, and later farming, meant humans almost always ate their meals in the <a href="https://doi.org/10.1525/gfc.2009.9.3.42">company of others</a>. In the ancient city-state of Sparta, in the <a href="https://doi.org/10.2307/293895">4th century BCE</a>, these practices were codified as common main meals called <a href="https://doi.org/10.1525/gfc.2017.17.2.51">syssitia</a> (meaning “eating together”). These meals were consumed at the end of the day in communal dining halls. Food was served by young boys to tables of 15 or so men who lived together and fought in the same <a href="https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0063%3Aalphabetic+letter%3DS%3Aentry+group%3D5%3Aentry%3Dsyssitia-cn">military division</a>. The men gradually shared generational knowledge with the young boys, who themselves would join the tables by age 20. In the 5th century BCE, Greek historian Herodotus <a href="https://www.penguin.co.nz/books/the-histories-9780140455397">wrote about</a> how syssitia evolved from a Spartan military practice to having deep political meaning in society. Similarly, <a href="https://www.penguin.co.nz/books/the-republic-9780140455113">Plato</a> <a href="https://www.penguin.co.nz/books/the-laws-9780140449846">wrote</a> common meals were an integral component of civil society, and that missing a meal without good reason was a civic offence. By dining in <a href="https://doi.org/10.2307/293895">full view</a> of the rest of society, citizens were compelled to maintain self-discipline. Mealtime was also an opportunity for social linkage, and <a href="https://doi.org/10.1525/gfc.2017.17.2.51">important discussions</a> ranging from business deals to politics. The eating habits of Spartan women are missing in the texts, although it is implied they <a href="https://doi.org/10.1525/gfc.2017.17.2.51">ate at home</a>. <h2>Bunches of lunches</h2> Counter to the tough Spartan way of life, the Romans enjoyed their main meal, <a href="https://www.press.jhu.edu/books/title/1550/everyday-life-ancient-rome?srsltid=AfmBOooVPsJL24HR9woTdVNQwEG1uCU7q0k7r2beD-KD13m0KX-l1dSY">cena</a>, earlier in the day, followed by a lighter meal just before bed. The northern European tribes tended towards two larger meals per day, as more <a href="https://doi.org/10.1002/ajpa.23071">sustenance</a> is required in colder climes. To the Vikings, these meals were known as <a href="https://www.historyonthenet.com/what-did-vikings-eat">dagmal and nattmal</a>, or day meal and night meal. Nattmal was the cooked evening meal, while dagmal usually consisted of leftover nattmal with the addition of bread and beer or mead. In Australia, evidence suggests Aboriginal peoples tended toward a <a href="https://www.tandfonline.com/doi/full/10.1080/03122417.2022.2089395">daily single meal</a>, which aligns with the predominant method of cookery: slow-cooking with hot coals or rocks in an <a href="https://doi.org/10.1080/03122417.2022.2089395">earth oven</a>. This underground oven, used by Aboriginal and also Torres Strait Islander communities, was referred to as a <a href="https://www.facebook.com/watch/?v=745326709638881&t=0">kup murri</a> or <a href="https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/slow-cooker-kap-mauri/lfza7eqs4">kap mauri</a> by some groups. This is similar to other Indigenous preparations throughout the Pacific, such as the New Zealand Māori <a href="https://doi.org/10.1080/15528014.2024.2381305">hāngī</a>, Hawaiian <a href="https://www.jstor.org/stable/20707103?seq=1">imu</a>, Fijian <a href="https://www.proquest.com/docview/1021389307?accountid=8440&parentSessionId=605Pt1iTclBEC77VSlZvrnxxY%2Bdc7e%2Bx9pT4MgRLPqQ%3D&sourcetype=Dissertations%20&%20Theses">lovo</a>, and even the Mayan <a href="https://doi.org/10.1007/s12231-012-9207-2">píib</a>. The once-daily meal would have been supplemented with snacks throughout the day. <h2>Three’s the magic number</h2> The timing of meals was heavily influenced by class structure, local climate and people’s <a href="https://www.wiley.com/en-us/Cuisine+and+Culture%3A+A+History+of+Food+and+People%2C+3rd+Edition-p-9780470403716">daily activities</a>. Practicality also played a part. Without reliable lighting, meals had to be prepared and eaten before dark. In settled parts of Northern Europe, this could be as early as 3pm. So how did we go from one or two main meals, to three? The answer may lie with the British Royal Navy. Since its inception in the 16th century, the navy served <a href="https://www.historyhit.com/what-did-sailors-in-the-georgian-royal-navy-eat/">three regular meals</a> to align with the shipboard routine. This included a simple breakfast of ship’s biscuits, lunch as the main meal, and dinner as more of a light supper. Some sources suggest the term “<a href="https://www.grammar-monster.com/sayings_proverbs/square_meal.htm">square meal</a>” may have come from the square wooden trays meals were served in. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.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/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=455&fit=crop&dpr=1 600w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=455&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=455&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=572&fit=crop&dpr=1 754w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=572&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=572&fit=crop&dpr=3 2262w" alt="" /></a><figcaption>Initially, sailors recieved a daily gallon of beer with meals. This was later changed to watered-down rum, the infamous ‘grog’, which is being handed out in this 1940 photo taken aboard HMS King George V. <a class="source" href="https://www.iwm.org.uk/collections/item/object/205185139">Imperial War Museums</a>, <a class="license" href="http://creativecommons.org/licenses/by-nc/4.0/">CC BY-NC</a></figcaption></figure> The <a href="https://www.bbc.com/news/magazine-20243692">Industrial Revolution</a>, which started around 1760, arguably also played a role in formalising the concept of three specific mealtimes across the Western world. The cadence of breakfast, lunch and dinner matched the routine of the longer, standardised workdays. Workers ate breakfast and dinner at home, before and after work, while lunch was eaten with coworkers at a set time. With minimal breaks, and no time for snacking, three substantial meals became necessary. <h2>The fall of the holy trinity</h2> Today, many factors impact the <a href="https://doi.org/10.1016/j.cmet.2015.09.005">time and frequency</a> of our meals, from long work commutes to juggling hobbies and social obligations. The COVID pandemic also impacted how and what we eat, leading us to eat larger amounts of <a href="https://doi.org/10.1016/j.jhealeco.2022.102641">higher calorie foods</a>. The rapid growth of <a href="https://doi.org/10.1017/S1368980020000701">delivery services</a> also means a meal is no more than a few minutes away from most people. All of this has resulted in mealtimes becoming less rigid, with social meals such as <a href="https://rowman.com/ISBN/9781442229433/Brunch-A-History">brunch</a>, <a href="https://www.harpercollins.co.nz/9780261102354/the-fellowship-of-the-ring/">elevenses</a> and <a href="https://rowman.com/ISBN/9781442271029/Afternoon-Tea-A-History">afternoon teas</a> expanding how we <a href="https://doi.org/10.3390/ijerph18126235">connect over food</a>. And mealtimes will continue to <a href="https://doi.org/10.1525/gfc.2013.13.3.32">evolve</a> as our schedules become ever more complicated.<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/250773/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> By <a href="https://theconversation.com/profiles/rob-richardson-2328981">Rob Richardson</a>, Senior Lecturer in Culinary Arts & Gastronomy, <a href="https://theconversation.com/institutions/auckland-university-of-technology-1137">Auckland University of Technology</a> and <a href="https://theconversation.com/profiles/dianne-ma-2331997">Dianne Ma</a>, Lecturer in Culinary Arts & Gastronomy, <a href="https://theconversation.com/institutions/auckland-university-of-technology-1137">Auckland University of Technology</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/our-ancestors-didnt-eat-3-meals-a-day-so-why-do-we-250773">original article</a>. Image: Shutterstock </div>

Food & Wine

Tragedy on first cruise: Aussie couple’s dream trip ends in heartbreak

What began as a dream getaway for Aussie couple Glenn and Beverley Stein has ended in devastating tragedy, after Glenn, 74, died suddenly during their very first cruise. Described as "humble and hardworking", the couple had never been overseas or on a cruise before. Their four-day voyage from Brisbane to Airlie Beach, a generous gift from their son after a lucky windfall, was meant to be a long-overdue escape for the pair, who had spent more than 50 years side by side. "They had never been on a cruise before, never even been overseas," daughter-in-law Sarah <a href="https://au.news.yahoo.com/carnival-cruise-passengers-8500-blow-after-on-board-tragedy-they-didnt-realise-033649566.html" target="_blank" rel="noopener">shared with Yahoo News</a>. "One of their sons won some money so he thought it might be nice to buy them a cruise." According to Sarah, the couple were thoroughly enjoying their time onboard. But just a few days into the trip, Glenn began to feel unwell, suspecting it was merely “a bit of food poisoning”. True to their no-fuss nature, the Steins tried not to worry and went to bed, assuming he would feel better by morning. Tragically, Beverley awoke the next day to find Glenn unconscious. In shock, she raised the alarm with the ship’s housekeeping staff, who immediately called the onboard medical team. “The staff were amazing. We’ve got a 43-page report detailing all the care they gave him," Sarah said, commending the cruise medical team for their efforts and support during the ordeal. Glenn’s condition rapidly deteriorated. Doctors soon discovered he was suffering from a life-threatening strangulated hernia, requiring emergency surgery. As they awaited an airlift to Bundaberg Hospital, the crew urged Beverley to speak with her husband and prepare for the worst. Even aboard the emergency helicopter, Glenn’s health continued to fail. Once at the hospital, paramedics warned the couple’s children, already en route, to call in immediately. “They managed to speak to Glenn, which was really nice,” Sarah said. Heartbreakingly, just minutes later, when Sarah and her husband tried to call, they were told Glenn had passed away. "He had literally just passed away as soon as they got off the phone." Adding to the family's anguish, they soon discovered that because Glenn and Beverley had unknowingly crossed into international waters, and hadn't purchased travel insurance, Beverley was left facing an $8,500 medical bill. “This was their first cruise; they didn’t realise it was actually out of Australian waters,” Sarah explained, calling the experience a “cautionary tale” for other travellers. While understanding of the fees, the family is now hoping the cruise company might show some compassion and reduce the amount. Loved ones have <a href="https://www.gofundme.com/f/help-bev-after-the-sudden-loss-of-her-beloved-husband-glenn?cdn-cache=0" target="_blank" rel="noopener">launched a GoFundMe</a> to help cover the medical costs and funeral expenses. "Bev is not only grieving the loss of her life partner but is now also facing overwhelming financial pressure," the family wrote. "Any contribution, no matter how small, will go directly toward covering the significant costs associated with Glenn’s passing and supporting Bev as she begins to navigate life without him." Despite their grief, the family has found bittersweet moments of humour in the aftermath. “It’s really funny,” Sarah recalled, “his daughter mentioned, ‘Dad always said he never wanted a fuss and just wanted to go quietly,’ and it’s ended up being a helicopter out and on the news – so he couldn’t have been more dramatic." As they rally around Beverley, the Steins’ loved ones hope their story will serve as a reminder of the importance of travel insurance — and of cherishing every moment with the ones you love. Images: GoFundMe

Cruising

Why older couples love short cruises for a quick romantic getaway

Long holidays are great, but they are not always practical, especially when you just want a quick break together. They can be expensive, require a lot of planning and sometimes feel more tiring than relaxing. A <a href="https://www.carnival.com.au/short-cruises" target="_blank" rel="noopener">smooth, short cruise</a> is the perfect balance for older couples. There’s just enough time to unwind, visit new places and enjoy amazing food and entertainment, all without the stress of organising every detail. With options from Carnival, Australia’s leading cruise line, a quick and relaxing romantic getaway is easier than ever. Everything is taken care of, so you can simply step on board and make the most of your time together. To show you what makes them special, here’s why short cruises have become a favourite getaway for couples looking to relax and reconnect. Skip the stress and start your holiday sooner Planning a holiday can sometimes feel like more trouble than it’s worth. Long flights, busy airports and endless logistics take time and effort, which can make a romantic getaway feel stressful before it even begins. But taking a break doesn’t have to be complicated. A Carnival <a href="https://www.carnival.com.au/short-cruises/sydney" target="_blank" rel="noopener">short cruise from Sydney</a> or Brisbane is an easy way to escape for a few days without the stress of flights or long drives. Enjoy slow mornings together on a peaceful deck, take in the ocean views or visit a beautiful destination like Tasmania or Moreton Island. Enjoy time together without going far You don’t need to travel far to enjoy a romantic break. A short cruise lets you escape for a few days, soak up the ocean views and spend uninterrupted time together. Set sail from Brisbane or Sydney and choose from a three-day cruise at sea, a four day cruise to Moreton Island or Airlie Beach, or a <a href="https://www.carnival.com.au/short-cruises/5-day" target="_blank" rel="noopener">five-day cruise</a> to Tasmania. Spend quality time with onboard activities <img src="https://oversixtydev.blob.core.windows.net/media/2025/02/Carnivalimage-1.jpg" alt="" width="1280" height="720" /> Finding time to unwind together isn’t always easy, but a Carnival short cruise makes it simple. With plenty of <a href="https://www.carnival.com.au/onboard" target="_blank" rel="noopener">exciting onboard activities</a>, you can do as much or as little as you like. Lounge by the pool, enjoy some quiet time at <a href="https://www.carnival.com.au/onboard/serenity" target="_blank" rel="noopener"> an adults-only retreat</a> or watch a live music performance. You can even play video games or visit the fitness centre together. For total relaxation, book a couples’ treatment at Cloud 9 Spa* and let the stress melt away. In the evening, share new experiences together. Watch a Playlist Productions show, enjoy stand-up comedy at The Punchliner Comedy Club or settle in for a movie under the stars. If you prefer a quieter night, find a cosy spot to take in the ocean views or enjoy a drink with live acoustic music. Share great food at every meal <img src="https://oversixtydev.blob.core.windows.net/media/2025/02/Carnivalimage-3.jpg" alt="" width="1280" height="720" /> Good food is even better when shared, and a Carnival short cruise gives couples plenty of <a href="https://www.carnival.com.au/dining" target="_blank" rel="noopener">dining </a>options to enjoy together. Start the day with a relaxed breakfast and freshly brewed coffee, or grab a quick bite from the main dining room. For a special night, Fahrenheit 555* or Luke’s Bar & Grill* serves perfectly cooked steaks and fresh seafood in a cosy setting. If you’re in the mood for something to eat, the pizzeria has fresh-made pizza, and Bonsai Sushi Express* offers quick, fresh sushi. For something classic, Guy’s Burger Joint serves juicy burgers. With so many choices, every meal is a chance to relax and spend time together. Plan your next romantic getaway A few days away is sometimes all you need to recharge and reconnect. On a short cruise, you can enjoy new experiences, soak up the ocean views and make the most of every moment together without worrying about travel logistics. All the details are sorted, so you can focus on choosing the perfect destination and how long you’d like to relax together. Visit the <a href="https://www.carnival.com.au/" target="_blank" rel="noopener">Carnival Cruise website</a> to find a short cruise that fits your schedule, and start planning your next romantic getaway today. Images: Supplied *Charges apply This is a sponsored article produced in partnership with Carnival

Cruising

Cruise passenger facing life sentence after onboard discovery

A Brazilian passenger has been charged with drug-related offences after authorities discovered a significant quantity of cocaine hidden in his cruise ship cabin upon docking in Sydney Harbour on Saturday. The Australian Federal Police (AFP) allege that the 48-year-old man had concealed 10kg of cocaine within the ceiling cavity of his room aboard the vessel, which had arrived from Argentina. During a search conducted by Australian Border Force (ABF) officials, officers reportedly uncovered 28 individually wrapped parcels of the substance, which tested positive for cocaine. In addition to the drugs, authorities also discovered "body packing material" hidden in the ceiling cavity and the wardrobe. According to the AFP, such materials are commonly used by drug couriers attempting to smuggle narcotics across international borders and security checkpoints. An examination of the suspect’s mobile phone allegedly revealed further evidence linked to drug trafficking. The AFP subsequently charged the man with one count of importing a commercial quantity of a border-controlled drug and one count of possessing a commercial quantity of an unlawfully imported border-controlled drug. If convicted, he faces a maximum penalty of life imprisonment. AFP Detective Superintendent Kristie Cressy highlighted the potential impact of the drug haul, noting that the seized cocaine could have been distributed in 10,000 individual street deals, with an estimated street value of $3 million. “This amount of cocaine could have been sold in the community as 10,000 individual street deals of 1 gram for about $3 million,” Cressy stated. “Drug traffickers are motivated by greed, and they do not care about the harm they cause. These drug deals put pressure on the health system.” The Australian Institute of Health and Welfare reports that between 2022 and 2023, there were more than two hospitalisations per day in Australia due to drug-related incidents. ABF Superintendent Matt O’Connor acknowledged the increased risk of drug smuggling during the cruise season but reassured the public of law enforcement's vigilance in tackling such operations. “The cruising season brings with it additional opportunities for criminal syndicates to attempt to smuggle illicit drugs into the country; however, Border Force officers are very attuned to their pivoting tactics,” O’Connor said. “Our ABF officers process and border-clear thousands of passengers and crew members on every international cruise ship which arrives into Sydney and are ready to respond to any threat which may present itself.” The accused is set to appear in court as investigations continue into the broader implications of the smuggling attempt. Images: Australian Federal Police

Travel Trouble

Rock star's fiancée dies after falling overboard on cruise

The fiancée of famous rockstar Taime Downe has died after falling overboard on an 80s music-themed cruise. The family of Kimberly Burch announced her death in a emotional post on Facebook, writing, "It is with broken hearts that we share the sad news that Kimberly Burch has passed away." "She was a beloved Daughter, Sister, Sister-in-law and Aunt. She will be greatly missed by all that knew and loved her." "We ask for prayers during this time for our family as we try to wrap our minds around this heartbreaking tragedy. We love and miss you Kimberly Burch!!" Burch, who worked as a realtor, joined the cruise on Sunday, as her partner's band Faster Pussycat was booked as one of the musical acts on board the seven-day cruise. By Monday, Burch had gone overboard roughly 30kms from the Bahamas and was presumed dead, with her family sharing their message confirming her death on social media on Tuesday. Her body remains missing. The couple shared a loved-up photo of them on the cruise less than 24 hours before her untimely death. Downe's band Faster Pussycat, an '80s hard rock and glam metal group known for their hits including House Of Pain, had two performances scheduled over the cruise – one on Sunday and another for Tuesday night. The cruise, billed as an ideal trip for lovers of '80s music, is set to return to port on Sunday March 9th. In a statement to <a title="Variety" href="https://variety.com/2025/music/news/kimberly-burch-dies-80s-cruise-faster-pussycat-1236327187/" target="_blank" rel="noopener">Variety</a>, Royal Caribbean said: "Our crew immediately launched a search and rescue effort, is working with local authorities, and we are providing support and assistance to the guest's family during this difficult time." "To respect the privacy of our guest's family, we have no additional details to share." Image credits: Instagram

Cruising

Young couple sold almost everything to live on a cruise ship

Two savvy US school teachers Monica Brzoska, 32, and Jorrell Conley, 36, have sold almost all of their possessions to live at sea. The couple fell in love with cruising after travelling to Mexico, Belize and Grand Cayman almost a decade ago. In 2023, after Monica's father fell ill, she was inspired to live the life she had always wanted. "Don’t wait for retirement to follow your dreams. Do it now," her mother had told her. That's when she and her husband made the life-changing decision. “Instead of coming back, why not keep booking consecutive cruises for as long as we could afford to?” Monica told The Sun. “It sounds mad, but the numbers made sense. Accommodation, food and entertainment would be included – we’d only need spending money. “And because we’d been on so many Carnival cruises, we’d earned access to some amazing offers. “If we chose the cheapest cabins, our savings from the pandemic would allow us to book eight months of cruising for $16,000 – some trips paid for in full, others with deposits. “We could then use the rent from our three-bedroom house in Memphis to make extra payments as needed. Many cruises start and end in the same ports, so we knew we’d be able to disembark and easily board our next ship, or otherwise fly to the port.” <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/DEQkivEJ0DS/?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/DEQkivEJ0DS/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Monica Brzoska (@life_by_any_means)</a> </div> </blockquote> The pair quit their jobs, sold most of their possessions and rented out their three-bedroom home in Memphis, and have been cruising for almost two years now. Since making the move, the couple have completed 36 consecutive cruises and visited almost 50 countries. “I instantly felt free,” she said. “People are amazed when they hear we live on ships, and I’m always happy to share the tricks we’ve learned to save money. We’ve won excursion tickets, jewellery and spa treatments in onboard raffles, while on land, we do our own tours, using local transport to explore," she said. However, she admitted that there are a few challenges, including missing family, but regardless "it really is a dream come true". Image: Instagram

Retirement Life

"Dropping like flies": Cruise passengers ravaged by severe virus

A dream holiday has turned into a floating nightmare for passengers onboard a P&O Cruise after the vessel was ravaged with a severe strain of novovirus. The luxury ship, Iona, was sailing through Northern Europe when the virus struck, affecting over 5000 guests and nearly 2000 staff onboard. Sky News UK reported that the onslaught of the virus has caused hundreds of passengers to fall ill with the company releasing statements providing updates as the situation grows worse aboard the ship. The ship, which is currently located off shore near Belgium, is continuing on with the itinerary as planned, with staff attempting to isolate the affected passengers and restrict their movements both aboard the ship and land-based stopovers. “People were throwing up in restaurants, on decks, outside cabins,” one of the passengers told Sky News. “A large number of guests and staff are experiencing the virus symptoms. They're dropping like flies." Norovirus is the most common cause of gastroenteritis and causes diarrhoea, vomiting, and severe stomach pain. The symptoms usually develop 12 to 48 hours after being exposed and can take three days for a person to fully flush the virus from their system. P&O Cruises confirmed that some guests have reported symptoms of gastrointestinal illness but refused to provide an update on the health of cruise staffers. “P&O Cruises works with global, national and regional public health authorities on approved and proven protocols across our ships in order to protect the health and wellbeing of all on board,” a P&O spokesperson said. Image credits: Shutterstock

Travel Trouble

Are eggs good or bad for our health?

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

Food & Wine

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

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

Food & Wine

Man slapped with $76,000 bill on free cruise

A couple from the US have been slapped with a five-figure bill after embarking on a cruise that they won. Mark and Tami were onboard the Norwegian Cruise Line ship Encore, after winning their trip for free, to celebrate Tami given a clean bill of health after the successful removal of a “mass from her lungs” in October 2024 following a cancer diagnosis. Just four days after setting off on their five-week journey, Mark fell ill and was taken to the ship's dedicated ICU with flu symptoms and reduced oxygen levels. He received oxygen, a catheter, IV medications, and X-rays, and when he felt better the next morning, asked to quarantine in his cabin room for the remainder of the trip. However, he was not allowed to leave the medical ward, and so the costs of his stay there continued to climb. “Mike spent a total of four days in the medical ward and asked to be released each day,” his daughter Krystal Cameron wrote in a <a href="https://www.gofundme.com/f/relieve-mike-and-tamis-medical-burden?attribution_id=sl:5f4f89c5-bda8-4947-8f2b-5c9203b2cf8f&lang=en_US&utm_campaign=man_ss_icons&utm_medium=customer&utm_source=copy_link" target="_blank" rel="noopener" data-link-type="article-inline">GoFundMe</a> to help pay the $75,800 ($47,638 USD) medical bill. During that time, she said staff would not remove his IV line, or the catheter which Tamra claims had been incorrectly fitted and was “leaking”. “Not on your life would I put my life in these people’s hands,” Tamra added in a social media post. “Should have demanded to get off at (the) port (on the) British Virgin Islands, where I was lied to that they had no good hospital.” Norwegian Cruise Line confirmed to <a href="https://7news.com.au/news/mark-won-a-free-holiday-with-norwegian-cruise-line-then-he-was-slapped-with-a-75800-bill-onboard-c-17618959" target="_blank" rel="noopener">7News</a> that Mike’s medical procedures and resulting expenses have been reviewed internally by the company, writing in a statement, “Mr Cameron was admitted to the onboard medical centre and received appropriate treatment for his condition, followed by 62 hours of critical care." “We are committed to providing quality medical services and each of our ships is equipped with a state-of-the-art onboard medical centre, staffed with highly qualified physicians and nurses, to provide care for both guests and crew while at sea." The couple had purchased travel insurance and said the Norwegian Cruise Line medical secretary reassured them they were covered for $20,000 USD ($31,987 AUD) and told “not to worry” when they raised concerns. However, Norwegian Cruise Line maxed out both credit cards they had on file for the couple when charging them with the final bill, adding, “Medical insurance is not accepted onboard.” “We strongly encouraged the guest to file a claim with their health insurance provider post-cruise," Norwegian Cruise Line told 7News. “As the guest did purchase travel insurance for their vacation, we have recommended they follow up on their claim with the insurance provider, after they have filed the claim with their health insurance provider.” But Krystal said “neither their travel insurance nor their personal health insurance will cover the medical treatments received”. The travel insurance company requires the couple’s health insurance company to initially pay the bill, but their health insurance company states because the incident happened abroad it is not covered by the policy, Krystal said. “Between Tami’s recent cancer diagnosis and surgery ... and my father’s illness ... their medical debt is quickly adding up,” Krystal said. Image credits: GoFundMe / Facebook

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

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

Food & Wine

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

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

Food & Wine

Jamie Oliver opens up on former feud with Gordon Ramsay

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

Food & Wine

What’s the difference between a food allergy and an intolerance?

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/jennifer-koplin-13384">Jennifer Koplin</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/desalegn-markos-shifti-1530163">Desalegn Markos Shifti</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> At one time or another, you’ve probably come across someone who is lactose intolerant and might experience some unpleasant gut symptoms if they have dairy. Maybe it’s you – food intolerances are estimated to affect <a href="https://nutritionaustralia.org/fact-sheets/food-intolerances/#How-common-are-food-intolerance-reactions?">up to 25%</a> of Australians. Meanwhile, cow’s milk allergy is one of the most common food allergies in infants and young children, affecting around <a href="https://pubmed.ncbi.nlm.nih.gov/38992429/">one in 100</a> infants. But what’s the difference between food allergies and food intolerances? While they might seem alike, there are some fundamental differences between the two. <h2>What is an allergy?</h2> Australia has one of the <a href="https://theconversation.com/were-the-allergy-capital-of-the-world-but-we-dont-know-why-food-allergies-are-so-common-in-australian-children-228786">highest rates of food allergies</a> in the world. Food allergies can develop at any age but are more common in children, affecting more than <a href="https://pubmed.ncbi.nlm.nih.gov/38992429/">10% of one-year-olds</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/38597846/">6% of children</a> at age ten. A food allergy happens when the body’s <a href="https://www.allergy.org.au/patients/immune-system">immune system</a> mistakenly reacts to certain foods as if they were dangerous. The <a href="https://pubmed.ncbi.nlm.nih.gov/24388012/">most common foods</a> that trigger allergies include eggs, peanuts and other nuts, milk, <a href="https://pubmed.ncbi.nlm.nih.gov/37375617/">shellfish</a>, fish, soy and wheat. Mild to moderate signs of food allergy include a swollen face, lips or eyes; hives or welts on your skin; or vomiting. A <a href="https://www.allergy.org.au/patients/fast-facts/food-allergy">severe allergic reaction</a> (called anaphylaxis) can cause trouble breathing, persistent dizziness or collapse. <h2>What is an intolerance?</h2> Food <a href="https://www.allergy.org.au/patients/food-other-adverse-reactions/food-intolerance">intolerances</a> (sometimes called non-allergic reactions) are also reactions to food, but they don’t involve your immune system. For example, lactose intolerance is a metabolic condition that happens when the body doesn’t produce enough lactase. This enzyme is needed to break down the lactose (a type of sugar) in dairy products. Food intolerances can also include reactions to natural chemicals in foods (<a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC4604636/">such as salicylates</a>, found in some fruits, vegetables, herbs and spices) and problems with artificial preservatives or flavour enhancers. Symptoms of <a href="https://www.allergy.org.au/patients/food-other-adverse-reactions/food-intolerance">food intolerances</a> can include an upset stomach, headaches and fatigue, among others. Food intolerances don’t cause life-threatening reactions (anaphylaxis) so are less dangerous than allergies in the short term, although they can cause problems in the longer term <a href="https://www.foodauthority.nsw.gov.au/consumer/life-events-and-food/allergy-and-intolerance">such as malnutrition</a>. We don’t know a lot about how common food intolerances are, but they appear to be <a href="https://www.foodauthority.nsw.gov.au/consumer/life-events-and-food/allergy-and-intolerance">more commonly reported</a> than allergies. They can develop at any age. <h2>It can be confusing</h2> Some foods, such as <a href="https://pubmed.ncbi.nlm.nih.gov/33510829/">peanuts and tree nuts</a>, are more often associated with allergy. Other foods or ingredients, such as caffeine, are more often associated with intolerance. Meanwhile, certain foods, such as cow’s milk and wheat or gluten (a protein found in wheat, rye and barley), can cause both allergic and non-allergic reactions in different people. But these reactions, even when they’re caused by the same foods, are quite different. For example, children with a cow’s milk allergy can react to very small amounts of milk, and serious reactions (such as throat swelling or difficulty breathing) can happen within minutes. Conversely, many people with lactose intolerance can tolerate small amounts of lactose <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC10708184/">without symptoms</a>. There are other differences too. Cow’s milk allergy is more common in children, though many infants will <a href="https://pubmed.ncbi.nlm.nih.gov/36185550/">grow out</a> of this allergy during childhood. <a href="https://pubmed.ncbi.nlm.nih.gov/30388735/">Lactose intolerance</a> is more common <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11155274/">in adults</a>, but can also sometimes be temporary. One type of lactose intolerance, <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC10708184/">secondary lactase deficiency</a>, can be caused by damage to the gut after infection or with medication use (such as antibiotics or cancer treatment). This can go away by itself when the underlying condition resolves or the person stops using the relevant medication. Whether an allergy or intolerance is likely to be lifelong depends on the food and the reason that the child or adult is reacting to it. Allergies to some foods, such as milk, egg, wheat and soy, often resolve during childhood, whereas allergies to nuts, fish or shellfish, often (but not always) <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7899184/">persist into adulthood</a>. We don’t know much about how likely children are to grow out of different types of food intolerances. <h2>How do you find out what’s wrong?</h2> If you think you may have a <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC8152468/">food allergy or intolerance</a>, see a doctor. <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7794657/">Allergy tests</a> help doctors find out which foods might be causing your allergic reactions (but can’t diagnose food intolerances). There are two common types: skin prick tests and blood tests. In a skin prick test, doctors put tiny amounts of allergens (the things that can cause allergies) on your skin and make small pricks to see if your body reacts. A blood test checks for allergen-specific immunoglobulin E (IgE) antibodies in your blood that show if you might be allergic to a particular food. Food intolerances can be tricky to figure out because the symptoms depend on what foods you eat and how much. To diagnose them, doctors look at your health history, and may do <a href="https://www.allergy.org.au/patients/food-other-adverse-reactions/food-intolerance">some tests</a> (such as a breath test). They may ask you to keep a record of foods you eat and timing of symptoms. A temporary elimination diet, where you stop eating certain foods, can also help to work out which foods you might be intolerant to. But this should only be done with the help of a doctor or dietitian, because eliminating particular foods can lead to <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC4604636/">nutritional deficiencies</a>, especially in children. <h2>Is there a cure?</h2> There’s currently no cure for food allergies or intolerances. For allergies in particular, it’s important to strictly avoid allergens. This means reading food labels carefully and being vigilant when eating out. However, researchers are studying a treatment called <a href="https://www.allergy.org.au/patients/allergy-treatments/oral-immunotherapy-for-food-allergy">oral immunotherapy</a>, which may help some people with food allergies become less sensitive to certain foods. Whether you have a food allergy or intolerance, your doctor or dietitian can help you to make sure you’re eating the right foods. Victoria Gibson, a Higher Degree by Research student and Research Officer at the School of Nursing, Midwifery and Social Work at the University of Queensland, and Rani Scott-Farmer, a Senior Research Assistant at the University of Queensland, contributed to this article.<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/243685/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/jennifer-koplin-13384">Jennifer Koplin</a>, Group Leader, Childhood Allergy & Epidemiology, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/desalegn-markos-shifti-1530163">Desalegn Markos Shifti</a>, Postdoctoral Research Fellow, Child Health Research Centre, Faculty of Medicine, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/whats-the-difference-between-a-food-allergy-and-an-intolerance-243685">original article</a>. </div>

Body

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

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

Food & Wine

"Horrifying": Cruise passengers left reeling over "KKK cruise"

Passengers onboard a P&O Australia cruise have been left reeling after staff members emerged in costumes resembling the Ku Klux Klan during a themed event. According to the cruise liner, the disturbing incident occurred onboard the Pacific Explorer during a Christmas-themed voyage, when a staff fun day went wrong. One passenger captured the "horrifying" moment the crew donned what she described as "offensive KKK costumes". The crew were believed to be part of the ship's housekeeping staff, with one member pictured holding up a housekeeping sign. Dressed in white cloaks and white masks with pointed tops and eye-holes cut out - the same as those worn by the KKK - the crew members competed in a Christmas-themed 'sports battle day'. Passenger Terri told <a href="https://www.dailymail.co.uk/news/article-14306781/P-O-cruise-klu-klux-klan.html" target="_blank" rel="noopener">Daily Mail Australia</a> that many were excited about the onboard event day, which was highly publicised throughout the ship in the days before. However, everything allegedly went "quiet" when the costumed staff emerged, as Terri instructed her husband to "get the camera" and document the shocking moment. "I (requested) a please explain and have received no response," Terri said. "This is not tolerated in this current environment and education is desperately needed." Terri also shared the video on of the moment on social media, recounting the incident. "There was a lot excitement then it all went quiet… the lack of judgement was astounding," she said. "Everyone was there, everyone gathered, it was advertised, there was a lot of noise and it went dead quiet, just silent." "A lady sitting in front of me, her jaw dropped she was like 'what the hell', everyone was like OMG - they were calling it the 'KKK cruise'." "They’d gone the whole way through this ship dressed as the KKK and paraded through the Lido deck in front of basically every passenger but it was only then when senior crew saw them and they took their hats off." "I spoke ... to one of the (housekeeping) staff - they were all male - and he told me 'we didn't think we didn’t anything wrong'. They didn't say they weren't dressed as the Ku Klux Klan when I asked them but I truly believe it was an innocent mistake." Terri said she expected senior ship crew to offer an apology or explanation but none was given. After the controversy, A P&O Cruises Australia spokesperson clarified that the crew were dressed as "upside-down snow cones" and not as the Ku Klux Klan. "We regret if a recent incident on a Pacific Explorer cruise offended any guests," the spokesperson told Daily Mail Australia. "Several crew members dressed up as snow cones for a Christmas family event, not understanding how their costumes could be misconstrued. They were only in public view for a short time before management acted quickly and had them remove the costumes. The crew members were horrified and extremely apologetic when they learned of the distress their outfits could cause." Image credits: Facebook / Daily Mail Australia

Travel Trouble

Cruise line asks for travellers help with billion-dollar ship design

If you've ever been on a cruise ship and had your opinions on what elements of the ship could be improved, now is your chance to have your say. Celebrity Cruises is giving travellers the opportunity to help design the cruise line's newest billion-dollar ship, Celebrity Xcel. In a first for the cruising industry, dedicated cruisers will assist in making key decisions across culinary, entertainment and interior design for the new ship. "We want to ensure our guests love our products and experiences, so involving them in the process to perfect Celebrity Xcel was a great way to achieve this," Michael Scheiner, chief marketing and product officer of Celebrity Cruises, said. Open to anyone who wishes to have their say, the global community of travellers will test, try and vote on new experiences, through online polls and one-of-a-kind experiential in-person events. The Dream Makers community will have final say on design elements of the ship, such as textiles and interior design choices, as well as picking their favourite dining and beverage options to be served onboard. Plus, they get to provide input on headline shows, selecting playlists, and partake in selections to appoint pivotal entertainment positions onboard. "Celebrity Cruises is known for ground-breaking innovation in ship design and experiences unlike any other at sea," Michael said. "When Xcel launches guests won't have just found their happy place, they'll have helped us build it." Celebrity Xcel launches in November 2025 and will be the fifth ship in the cruise line's award-winning Edge Series. Those interested in joining Xcel Dream Makers to have their say on the new ship can learn more at <a title="" href="http://www.celebritycruises.com/xceldreammakers" target="_blank" rel="noopener">celebritycruises.com/xceldreammakers</a>. Image credits: Celebrity Cruises

Cruising

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

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

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