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The delicious Christmas tipple sure to whisk you away

<p dir="ltr">With the festive season in full swing, it’s time to start thinking about presents that make a lasting impression. </p> <p dir="ltr">Despite who you’re buying for, it's hard to look past the perfect tipple to gift your loved ones on Christmas day. </p> <p dir="ltr">Whether you're looking for the perfect gift, or a delectable drink to showcase at a festive gathering, Glen Moray’s Classic Single Malt Whisky is the perfect option this year. </p> <p dir="ltr">From first being brewed in the north of Scotland over 120 years ago, Glen Moray has long been a pioneer for rich, smooth and heavenly whisky, combining tradition, skill and passion into every glass. </p> <p dir="ltr">This unpeated single malt offers a smooth, light profile that will appeal to all whisky drinkers this Christmas season. </p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/p/DB6oNqPsiEJ/?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/DB6oNqPsiEJ/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Glen Moray (@glen_moray_whisky)</a></p> </div> </blockquote> <p dir="ltr">It's a drink that truly impresses, offering a complexity and refinement that will captivate even the most discerning whisky lovers. </p> <p dir="ltr">Gifted or served during a festive celebration, it's sure to be the highlight of the party, something guests will remember and savour. </p> <p dir="ltr">It also makes the perfect gift choice for those who appreciate the finer things in life.</p> <p dir="ltr">Whether served as a <a href="https://www.glenmoray.com/find-your-best-serve">cocktail</a> or just on its own, it's easy to see why Glen Moray has become such a staple of luxurious whiskeys, without the extortionate price tag.</p> <p dir="ltr">You can pick up your Glen Moray <a href="https://www.danmurphys.com.au/product/DM_903515/glen-moray-classic-single-malt-scotch-whisky-700ml?isFromSearch=false&isPersonalised=false&isSponsored=false&state=6&pageName=member_offers">Dan Murphy’s</a> and <a href="https://bws.com.au/product/903515/glen-moray-classic-single-malt-scotch-whisky-700ml">BWS</a> for just $66.99, proving you can spoil your loved ones - or yourself - without breaking the bank this Christmas. </p> <p dir="ltr"><em>Image credits: Supplied</em></p>

Food & Wine

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Feed your family on a budget this Christmas with Aldi’s delectable hams

<p dir="ltr">Aldi’s range of delicious Christmas feasts have made it easier than ever to go ham this festive season. </p> <p dir="ltr">The iconic supermarket, known for their low prices and high quality goods, have released their range of seven delectable ham options from just $7.99 per kilogram, catering to shoppers on every budget. </p> <p dir="ltr">The incredibly priced Australian Half Leg Ham is back with a bang this yearat only $7.99 p/kg (that’s 40 cents per serve!), with options to Go A Little Extra with a Triple Smoked Boneless Ham ($12.99 p/kg), or the crowd favourite Crackling Ham ($19.99 p/kg). </p> <p dir="ltr">For those looking for a festive feast for a smaller gathering, there is also an Australian Quarter Portion Leg Ham ($11.49 p/kg) or the NEW Lightly Smoked Boneless Ham Portion ($19.99 /kg). </p> <p dir="ltr">For those looking to jazz up their hams to impress their loved ones, Aldi has also shared two easy to follow recipes for heavenly glazes, with dozens of recipes available on the extensive new <a href="https://www.aldi.com.au/recipes/christmas-recipes/">online recipe hub</a>.</p> <p dir="ltr">This year, Aldi’s two feature glazes are the mouth-watering <a href="https://www.aldi.com.au/recipes/christmas-recipes/christmas-dinner-recipes/pomegranate-and-maple-glazed-ham-recipe/">Pomegranate and Maple Glaze</a>, and the Brown Sugar Honey Pineapple Glaze.</p> <p dir="ltr">For your Pomegranate and Maple Glazed Ham, you’ll need just four ingredients, totalling $1.18 per serve for six people. </p> <p dir="ltr"><strong>Pomegranate and Maple Glazed Ham </strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">160g pomegranate seeds </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">125ml Brookdale maple syrup </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp Colway dijon mustard </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">½ tsp Stonemill ground ginger </p> </li> </ul> <p dir="ltr">For the Brown Sugar Honey Pineapple Glaze, you’ll need five ingredients, coming to a mere 45 cents per serve, with the recipe serving between 12 and 18 people. </p> <p dir="ltr"><strong>Brown Sugar Honey Pineapple Glaze </strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">275g White Mill brown sugar </p> </li> </ul> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">300g pineapple juice </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">280g Bramwells Yellow Box Honey</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 Tbsp Colway Dijon mustard </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">75g Pure Valley Unsalted Butter</p> </li> </ul> <p dir="ltr">For more festive recipes, from roasts and sides, to desserts and drinks, make sure to check out the Aldi online recipe hub, and don’t forget to pick up your scrumptious Aldi ham to feed your family without breaking the bank this Christmas. </p> <p dir="ltr"><em>Image credits: Supplied</em></p>

Food & Wine

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

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

Food & Wine

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"We're giving them weapons": Charlotte O'Brien's parents call for social media ban

<p>The parents of a young girl who took her own life after being bullied have joined a campaign to raise the age limit for social media.</p> <p>Charlotte O'Brien was a student at Santa Sabina College in Sydney’s inner west, where she dealt with relentless bullying which led to the 12-year-old's tragic death. </p> <p>Now, her parents Mat Howard and Kelly O’Brien appeared on <em>60 Minutes </em>to ask “how many more Charlottes do we need to lose” before action was taken to protect kids from harm online. </p> <p>When asked if she believed Charlotte would still be alive if social media was off limits to young children, Ms O’Brien replied: “Absolutely”.</p> <p>“My personal opinion. Giving our kids these phones, we’re giving them weapons, we’re giving them the world at their fingertips,” the grieving mother said.</p> <p>In the days after the young girl's death, it was revealed her parents had pleaded with her school to address “friendship issues” Charlotte was facing.</p> <p>Mr Howard told <em>60 Minutes</em> that despite her “ongoing struggles” the last two weeks of Charlotte’s life were “the best two weeks that I can remember with her”, adding, "We thought we were really turning the corner.”</p> <p>“You know she’d come home from school that day and she’d had a great day. Kelly had made her favourite dinner that night. And that night she skipped off to bed, literally skipped. And we never saw her again.”</p> <p>Her family revealed a “completely distressed” Charlotte spoke to a friend on her phone the night she died, and shared messages she had been sent online.</p> <p>“So we can’t say exactly what we’ve been told, but what I will tell you is what we’ve been told is some of the worst words that anybody should have to read, let alone a 12-year-old girl,” Mr Howard said.</p> <p>Recalling the heart-wrenching moment they found their daughter's body, Ms O'Brien said she pleaded for answers from police on how she would've taken her own life. </p> <p>“I just kept saying to the police that morning, ‘Where did she get the knowledge and the means? Where did she get the knowledge and the means?’,” she said. </p> <p>“I couldn’t wrap my head around it, and he (the police officer) just said to me, ‘This is the age of information. She just needed to Google it’. And for me, I’m so devastated by that because I gave her that phone.”</p> <p>Charlotte’s parents have travelled to Canberra to meet with Prime Minister Anthony Albanese, ahead of legislation to raise the age of using social media from 13 to 16.</p> <p>“I intend to say, ‘Please, Mr. Albanese, raise the age of social media to 16, because 36</p> <p>months could change a lifetime’. That’s what I’m going to say,” Ms O’Brien said.</p> <p>Mr Howard said, “Charlotte was not the first and she’s already not the last. And this will continue to happen unless we make the right decisions.”</p> <p>The controversial bill to raise the age on social media platforms is set to go before Australia’s federal parliament this week, with support from both major parties.</p> <p><em><strong>Need to talk to someone? Don't go it alone. </strong></em></p> <p><em><strong>Call Lifeline on 13 11 14 or visit lifeline.org.au</strong></em></p> <p><em><strong>Beyond Blue: 1300 224 636</strong></em></p> <p><em><strong>SANE: 1800 187 263; saneforums.org</strong></em></p> <p><em>Image credits: 2GB / Kids Helpline</em></p>

Caring

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Matcha is having a moment. What are the health benefits of this green tea drink?

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p>Matcha has experienced a surge in popularity in recent months, leading to reports of <a href="https://www.smh.com.au/goodfood/sydney-eating-out/global-matcha-shortage-hits-australia-as-skyrocketing-popularity-rivals-coffee-20241101-p5kn6v.html">global shortages</a> and price increases.</p> <p>If you haven’t been caught up in the craze, matcha is a powdered version of green tea. On a cafe menu you might see a hot or iced matcha latte, or even a matcha-flavoured cake or pastry. A quick google brings up <a href="https://www.foodandwine.com/tea/matcha-tea/matcha-recipes">countless recipes</a> incorporating matcha, both sweet and savoury.</p> <p>Retailers and cafe owners <a href="https://www.smh.com.au/goodfood/sydney-eating-out/global-matcha-shortage-hits-australia-as-skyrocketing-popularity-rivals-coffee-20241101-p5kn6v.html">have suggested</a> the main reasons for matcha’s popularity include its “instagrammable” looks and its purported health benefits.</p> <p>But what are the health benefits of matcha? Here’s what the evidence says.</p> <h2>First, what is matcha?</h2> <p><a href="https://www.mdpi.com/1420-3049/26/1/85">Matcha</a> is a finely ground powder of green tea leaves, which come from the plant <em>Camellia sinensis</em>. This is the same plant used to make green and black tea. However, the <a href="https://naokimatcha.com/blogs/articles/how-matcha-is-made-in-japan">production process</a> differentiates matcha from green and black tea.</p> <p>For matcha, the tea plant is grown in shade. Once the leaves are harvested, they’re steamed and dried and the stems are removed. Then the leaves are carefully ground at controlled temperatures to form the powder.</p> <p>The <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC6571865/">production process</a> for green tea is simpler. The leaves are picked from the unshaded plants, heated and then dried. We then steep the dried leaves in hot water to get tea (whereas with matcha the whole leaf is consumed).</p> <p>With black tea, after the leaves are picked they’re exposed to air, which leads to oxidation. This makes the leaves black and gives the tea a different flavour.</p> <h2>A source of phytonutrients</h2> <p>Phytonutrients are <a href="https://theconversation.com/phytonutrients-can-boost-your-health-here-are-4-and-where-to-find-them-including-in-your-next-cup-of-coffee-132100">chemical compounds found in plants</a> which have a range of benefits for human health. Matcha contains several.</p> <p>Chlorophyll gives plants such as <em>Camellia sinensis</em> their green colour. There’s some evidence chlorophyll may have <a href="https://www.mdpi.com/2223-7747/12/7/1533">health benefits</a> – including anti-inflammatory, anti-cancer and anti-obesity effects – due to its antioxidant properties. Antioxidants neutralise free radicals, which are unstable molecules that harm our cells.</p> <p>Theanine has been shown to <a href="https://www.mdpi.com/2504-3900/91/1/32">improve sleep</a> and <a href="https://link.springer.com/article/10.1007/s11130-019-00771-5?crsi=662497574&amp;cicada_org_src=healthwebmagazine.com&amp;cicada_org_mdm=direct">reduce stress and anxiety</a>. The only <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/theanine">other known</a> dietary source of theanine is mushrooms.</p> <p>Caffeine is a phytonutrient we know well. Aside from increasing alertness, caffeine has also demonstrated <a href="https://www.tandfonline.com/doi/full/10.1080/10408398.2022.2074362?casa_token=ADALIs6M3iAAAAAA%3AXpY35se0zLddAEIbZAaeCcDaNWm94s2WJaDHfXDRvVZgYq_xTxsCFuvtrtNXMXAL9uNIvLlYzO30aA#abstract">antioxidant effects</a> and some protection against a range of chronic and neurodegenerative diseases. However, too much caffeine can have negative side effects.</p> <p>Interestingly, shading the plants while growing appears to <a href="https://scijournals.onlinelibrary.wiley.com/doi/pdfdirect/10.1002/jsfa.9112?casa_token=KxVD9i9p4BsAAAAA:OwGTauXFHAndyJkam8WuXrmGQ2k1kaSRu5pOqJOrhSyRSeWkDwdrI23qaD5WVH1HGqZLFdsjP9ZTvolw">change the nutritional composition</a> of the leaf and may lead to higher levels of these phytonutrients in matcha compared to green tea.</p> <p>Another compound worth mentioning is called catechins, of which there are several different types. Matcha powder similarly has <a href="https://theconversation.com/matcha-tea-what-the-current-evidence-says-about-its-health-benefits-202782">more catechins</a> than green tea. They are strong antioxidants, which <a href="https://link.springer.com/article/10.1186/s41702-020-0057-8">have been shown</a> to have protective effects against bacteria, viruses, allergies, inflammation and cancer. Catechins <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/catechin#:%7E:text=Catechin%20is%20naturally%20present%20in,containing%20many%20catechins%20%5B130%2C131%5D.">are also found</a> in apples, blueberries and strawberries.</p> <h2>What are the actual health benefits?</h2> <p>So we know matcha contains a variety of phytonutrients, but does this translate to noticeable health benefits?</p> <p>A review published in 2023 identified only <a href="https://www.sciencedirect.com/science/article/pii/S2665927122002180">five experimental studies</a> that have given matcha to people. These studies gave participants about 2–4g of matcha per day (equivalent to 1–2 teaspoons of matcha powder), compared to a placebo, as either a capsule, in tea or in foods. Matcha decreased stress and anxiety, and improved memory and cognitive function. There was no effect on mood.</p> <p>A <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0309287">more recent study</a> showed 2g of matcha in older people aged 60 to 85 improved sleep quality. However, in <a href="https://www.mdpi.com/2072-6643/16/17/2907">younger people</a> aged 27 to 64 in another study, matcha had little effect on sleep.</p> <p>A <a href="https://link.springer.com/article/10.1007/s11130-022-00998-9">study in people with obesity</a> found no difference in the weight loss observed between the matcha group and the control group. This study did not randomise participants, and people knew which group they had been placed in.</p> <p>It could be hypothesised that given you consume all of the leaf, and given levels of some phytonutrients may be higher due to the growing conditions, matcha may have more nutritional benefits than green tea. But to my knowledge there has been no direct comparison of health outcomes from green tea compared to matcha.</p> <h2>There’s lots of evidence for green tea</h2> <p>While to date a limited number of studies have looked at matcha, and none compared matcha and green tea, there’s quite a bit of research on the health benefits of drinking green tea.</p> <p>A <a href="https://www.sciencedirect.com/science/article/pii/S0944711317300867?casa_token=dpbAEQQ7Is4AAAAA:U6aggqZM_G0KJ8hkhx0TGSvQywr4utlgKzwUnUj9x5t9eWd-FKENjbTvUv6s4TBTaPYrob-qQkk">systematic review of 21 studies</a> on green tea has shown similar benefits to matcha for improvements in memory, plus evidence for mood improvement.</p> <p>There’s also evidence green tea provides other health benefits. Systematic reviews have shown green tea leads to <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/ptr.6697?casa_token=1eAbmeGillYAAAAA%3ABNGBB6EuRFXIDWHgsa7E798wfC0MQK2r3yOmAlFzR2sxyD9Xt837VoCel0l6Tsh3RRO19t-YUm1GqO7Y">weight loss in people with obesity</a>, lower levels of <a href="https://link.springer.com/article/10.1186/s12937-020-00557-5">certain types of cholesterol</a>, and <a href="https://journals.lww.com/md-journal/fulltext/2020/02070/Effect_of_green_tea_supplementation_on_blood.36.aspx/1000">reduced blood pressure</a>. Green tea may also <a href="https://www.nature.com/articles/s41430-020-00710-7">lower the risk of certain types of cancer</a>.</p> <p>So, if you can’t get your hands on matcha at the moment, drinking green tea may be a good way to get your caffeine hit.</p> <p>Although the evidence on green tea provides us with some hints about the health benefits of matcha, we can’t be certain they would be the same. Nonetheless, if your local coffee shop has a good supply of matcha, there’s nothing to suggest you shouldn’t keep enjoying matcha drinks.</p> <p>However, it may be best to leave the matcha croissant or cronut for special occasions. When matcha is added to foods with high levels of added sugar, salt and saturated fat, any health benefits that could be attributed to the matcha may be negated.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/242775/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>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/matcha-is-having-a-moment-what-are-the-health-benefits-of-this-green-tea-drink-242775">original article</a>.</em></p> </div>

Food & Wine

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Fitness influencer gets lifetime ban from NYC marathon for filming content

<p>A Texas social media influencer has been disqualified and banned from future races at the New York City marathon. </p> <p>Last weekend, fitness influencer Matthew Choi ran the race with his camera crew on e-bikes, endangering other runners. </p> <p>He finished the 42.2-kilometre course with a time of 2:57:15, about 50 minutes behind Abdi Nageeye, the winner of the men's race.</p> <p>Choi issued an apology to his 400,000 followers after receiving the lifetime ban. </p> <p>"I have no excuses, full-stop," he said on Wednesday AEDT. </p> <p>"I was selfish on Sunday to have my brother and my videographer follow me around on e-bikes, and it had serious consequences.</p> <p>"We endangered other runners, we impacted people going for PBs, we blocked people from getting water and with the New York City Marathon being about everyone else and the community, I made it about myself.</p> <p>"And for anyone I impacted, I'm sorry."</p> <p>He added that the decision "was 100 per cent on me" as he did not receive pressure to film content from any partners or sponsors. </p> <p>New York Road Runners, the organisers of the race, said in a statement that Choi's actions violated the code of conduct and competition rules. </p> <p>"One of the incidents brought to NYRR's attention was that Choi ran with the assistance of two unauthorised people riding the course on electric bicycles, obstructing runners," the group said.</p> <p>The fitness influencer posted several videos of him running the marathon on social media, which immediately drew backlash. </p> <p>"As a runner, seeing him was amazing. Gave me extra motivation to pass him and make sure I never had to see him and his dumb crew for the rest of the race," wrote one user on Reddit.</p> <p>He has since acknowledged the criticism and has vowed to stop the practice. </p> <p>"It won't happen again. My word is my bond."</p> <p><em>Images: Instagram</em></p> <p> </p>

Travel Trouble

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The science of the ideal salad dressing

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a></em></p> <p>Summer means salads. And salads are even more delicious with a good dressing.</p> <p>Most salad dressings are temporarily stable mixtures of oil and water known as emulsions.</p> <p>But how do salad dressing emulsions form? And how can we enhance our emulsions for better salads and more?</p> <h2>Oil and water don’t mix</h2> <p>It’s accepted wisdom that oil and water don’t mix. The water and oil molecules have distinct chemical properties that don’t interact well together.</p> <p>You may have seen this if you’ve attempted to make a salad dressing by shaking together oil and vinegar (which is mostly water), which gives a temporary suspension that quickly separates.</p> <p>There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them together is to add an extra ingredient known as a “surfactant” or emulsifier.</p> <p>The name surfactant is derived from “surface active”. It highlights that these molecules work at the surface or interface to bridge the interactions between the oil and water. This is similar to how <a href="https://theconversation.com/what-is-sodium-lauryl-sulfate-and-is-it-safe-to-use-125129">detergents</a> are able to remove grease from your dishes.</p> <p>Many vinaigrette recipes call for emulsifiers without specifically mentioning their crucial emulsifying role.</p> <p>Key examples are mustard and garlic, which contain “mucilage” – a mix of carbohydrates – that can act as emulsifiers.</p> <p>So if your vinegar/oil salad dressings are separating, make sure you’re adding enough of these ingredients (which also contain <a href="https://theconversation.com/hate-vegetables-you-might-have-super-taster-genes-74428">wonderful flavour chemicals</a>).</p> <p>Commercial salad dressings also contain naturally sourced emulsifying carbohydrates. These will often be listed on the ingredients as generic “vegetable gum” or similar, and you may need to <a href="https://theconversation.com/busting-the-myth-that-all-food-additives-are-bad-a-quick-guide-for-label-readers-82883">read the label</a> and delve a little deeper into the <a href="https://www.foodstandards.gov.au/consumer/additives/additiveoverview/Documents/Food%20Additive%20Code%20Numbers%20%28July%202014%29.pdf">food additive number</a> to find out the source.</p> <p>Researchers have raised questions about <a href="https://theconversation.com/food-additives-and-chronic-disease-risk-what-role-do-emulsifiers-play-38492">synthetic emulsifiers used in processed food</a>, as studies in mice suggest they have health risks. It’s too early to say exactly what this means for humans.</p> <h2>Shake it ‘til you make it</h2> <p>Mixing is key to dispersing oil in water. While shaking a jar is convenient, a whisk or food processor will give a more complete emulsion. The white (or opaque) colour of many emulsions is due to the formation of microdroplets that scatter light.</p> <p>These mechanical mixing methods are even more essential for the formation of so-called “permanent emulsions” such as mayonnaise.</p> <p>Mayonnaise is an emulsion of oil in water, but egg yolk is the key emulsifier. Egg yolks contain long molecules called <a href="https://link.springer.com/referenceworkentry/10.1007/978-3-642-36605-5_28">phospholipids</a> that are able to interact with both the oil layer and the water. Mayonnaise is an impressively stable emulsion, which is why is can be sold in a shelf-stable form.</p> <p>But it isn’t infinitely stable; heating the mayonnaise emulsion will cause it to split. Perhaps you’ve hurriedly prepared a potato salad and added a mayonnaise-based dressing before the potatoes have cooled down?</p> <p>Or toasted a sandwich spread with mayonnaise? (Incidentally, adding mayonnaise to the <em>outside</em> of a toasted sandwich is an excellent path to some <a href="https://theconversation.com/kitchen-science-from-sizzling-brisket-to-fresh-baked-bread-the-chemical-reaction-that-makes-our-favourite-foods-taste-so-good-58577">delicious and crispy chemical reactions</a>.)</p> <p>The heat destabilises the emulsion and the separate oil and water phases will reform. Depending on the mixture, split emulsions may be recovered by adding more emulsifier and re-whisking or re-mixing.</p> <p>Hollandaise sauce is a notoriously difficult emulsion to prepare. The traditional hollandaise method involves whisking egg yolk, water, and lemon juice over a low heat, then slowly adding melted butter with further whisking. Not only can the emulsion split, but you can also overcook the added emulsifying egg yolk.</p> <p>The key to a successful hollandaise emulsion is separating the butter into fine, dispersed droplets, giving a thick and opaque mixture, but without cooking the eggs. Adding the butter too quickly or without sufficient mixing can give a split sauce.</p> <p>Using an <a href="https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe">immersion blender</a> can help, as can controlling the temperature of the melted butter. You might get a more consistently emulsified sauce with far less strain on your wrists.</p> <h2>You’ve got me feeling emulsions</h2> <p>Emulsions are used in many more places than salads and sauces. Most medicated creams, cosmetics and lotions are emulsions of oils and water, which is why they look white.</p> <p>Gardeners might be familiar with a mixture known as “<a href="https://www.abc.net.au/gardening/how-to/horticultural-oils/9428876">white oil</a>” – a mixture of vegetable oil and detergent. This brew, when diluted in water, is an inexpensive, effective, yet mild insecticide. Commercial versions often contain other pesticides, so make sure you read the label.</p> <p>Modern <a href="https://www.acs.org/education/whatischemistry/landmarks/acrylicemulsion.html">acrylic paints use emulsions</a> for both their manufacturing and application. The emulsions suspend the paint polymers in a water base.</p> <p>The water from the paint evaporates, leaving a film of paint polymers that can’t be re-dispersed into water. This clever chemical trick has saved huge quantities of oil-derived solvents from being used, <a href="https://theconversation.com/why-solvents-can-affect-brain-health-even-at-low-levels-of-exposure-98081">inhaled</a>, and emitted into the environment from traditional oil-based paints.</p> <p>Modern vaccines use <a href="https://theconversation.com/adjuvants-the-unsung-heroes-of-vaccines-156548">emulsions to increase the immune systems response</a>. Other common emulsions are inks, <a href="https://theconversation.com/how-does-ice-cream-work-a-chemist-explains-why-you-cant-just-freeze-cream-and-expect-results-205038">ice cream</a>, margarine and hair products, to name just a few.</p> <p>So next time you’re making a salad, check your emulsions. Opposites don’t attract, but mixing them with the right chemistry can give a delicious result.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/216159/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>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/the-science-of-the-ideal-salad-dressing-216159">original article</a>.</em></p> </div>

Food & Wine

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Nearly 200 chemicals linked to cancer found in everyday food packaging

<p>A new study has uncovered the alarming amount of potential carcinogens in food packaging and plastic tableware. </p> <p>Researchers from the Food Packaging Forum found that nearly 200 chemicals linked to breast cancer are being used in food packaging, with dozens of these carcinogens able to find their way into the body. </p> <p>“There is strong evidence that 76 known or potential breast carcinogens from food contact materials recently purchased all over the world can be found in people,” study co-author Jane Muncke said.</p> <p>“Getting rid of these known or suspected carcinogens in our food supply is a huge opportunity for cancer prevention.”</p> <p>Muncke is managing director and chief scientific officer at the Food Packaging Forum, a non-profit foundation based in Zurich, Switzerland focusing on science communication and research. </p> <p>The study, published last month in the journal Frontiers In Toxicology, compared a list of potential breast carcinogens to a list of chemicals that have been found in food contact materials to find out which of the potential carcinogens could be getting into people's diets. </p> <p>Of the 189 potential mammary carcinogens in food contact materials, with 143 of these found in plastics and 89 found in paper or cardboard. </p> <p>Of the recently detected chemicals found in food packaging, 40 have already been classified as hazardous by regulatory agencies around the world. </p> <p>Another research scientist, Jenny Kay, from Silent Spring Institute an organisation focused on the link between chemicals, women's health, and breast cancer said: “So many of these chemicals have already been classified as human health hazards, yet they are still allowed to be used in food contact materials thus allowing them to migrate into the food we eat." </p> <p>Early-onset breast cancer rates in women younger than 50 have been increasing, and experts said the trend cannot be explained by genetics alone. </p> <p>“Many of the mammary carcinogens are hormone disruptors, too, and many of the chemicals on our list can also damage DNA," Kay said. </p> <p>“Consumers should not have to keep track of all of the scientific literature on what chemicals to avoid. It should be on regulators to recognise the danger and take action.”</p> <p>The Consumer Brands Association, which represents the consumer products industry, said its members adhered to the US Food and Drug Administration’s evidence-based safety standards.</p> <p>“Packaging exists to protect and keep food safe for consumption,” the association’s senior vice president of product policy and federal affairs Sarah Gallo told <em>CNN</em>. </p> <p>“The FDA reviews and approves food contact substances through their science and risk-based system before they go to market.</p> <p>“The agency’s post-market review also provides continuous safety analysis and regulation of the approved substances.”</p> <p><em>Image: Shutterstock</em></p> <p> </p>

Body

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Maggie Beer wins top award while on the road to recovery

<p>Maggie Beer has been honoured with a top award just days after opening up about her recovery following a fall last month.</p> <p>The 79-year-old Aussie chef won Best Host of a Format at the C21 International Format Awards in Cannes for her role hosting <em>Maggie Beer’s Big Mission</em> on the ABC.</p> <p>The leading awards recognises creativity and excellence across the global television industry.</p> <p>Beer was the only woman in the category, beating some of the television industry's biggest names including Jimmy Kimmel for <em>Who Wants to Be a Millionaire US</em>, Stephen Fry in <em>Jeopardy UK</em>, Alan Cumming for <em>The Traitors US</em> and Big Zuu for <em>Big Zuu’s 12 Dishes in 12 Hours.</em></p> <p><em>Maggie Beer’s Big Mission</em> was inspired by the findings of the Royal Commission into Aged Care in 2021, which  exposed high rates of malnutrition in older adults living in aged care.</p> <p>In the show she led a world-first social experiment to transform the meals and dining experience at an aged-care home in Perth, WA. Beer and team of experts changed the menu, dining rooms and gardens using the "care model" to improve nutrition and wellbeing of residents. </p> <p>In a statement, Beer said it was a “privilege to actually live the experience in an aged-care home brave enough to show warts and all.”</p> <p>She learned what was acceptable to feed residents and what wasn't but “…most of all how to begin the journey of change to show the difference that is made to the happiness and wellbeing not only of the residents but the staff as well,” she said.</p> <p>“With her extraordinary leadership she has put older Australians first and given them a voice,” managing director of Artemis media, Celia Tait said.</p> <p>This comes just days after Beer opened up on her fall in August, where she suffered minor bone fractures and related injuries, telling her instagram followers that "even though I want to tell you how good I’m feeling now, I still have a way to go."</p> <p>“I will make a full recovery, and part of it is the care and the love that I’ve been given.”</p> <p><em>Images: Instagram</em></p>

Food & Wine

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Why Sam Newman could be banned from the MCG

<p>Sam Newman could face a two-year ban from the MCG over this one simple act. </p> <p>The former AFL player, who has been a member of the Melbourne Cricket Club for more than 50 years, could be banned from next year's Grand Final after he revealed that he had "transferred a ticket" to his son's friend earlier this week. </p> <p>“My son said ‘have you got any tickets?’ I said ‘No, but I get a ticket from the MCG because I am a member’,” he explained on his <em>You Cannot Be Serious</em> podcast.</p> <p>“I said ‘why don’t you get one from the MCG’?</p> <p>“So he applied and got one and he had a friend in Perth who he gave the ticket to.</p> <p>“Then he called me on the day and said his friend couldn’t get in because ‘they said he was trying to impersonate you’ (Newman) and ‘that the other bit of bad news is you have been suspended from going to next year’s grand final because you have tried to sneak someone in on your ticket’.</p> <p>“I had no intention of trying to sneak anyone in. I just thought if I get issued a ticket I can give it to someone," he continued.</p> <p>Despite the suspension, the former footy star said he "couldn't care less" about the potential suspension.</p> <p>“Ignorance is bliss. I don’t care if they ban me from every Grand Final because while they go on with that pompous, arrogant, nonsense beforehand (the Welcome to Country), I just won’t go.”</p> <p>In a statement shared to the <em>Herald Sun</em>, the MCC noted that all members were advised of the restrictions around tickets for the Brisbane Lions vs Sydney Swans grand final ahead of the game. </p> <p>“The Melbourne Cricket Club does not make comment in relation to disciplinary matters and all members must adhere to the Club’s Code of Conduct,” a spokesperson said.</p> <p>“Eligible members of the Melbourne Cricket Club were able to access the 2024 AFL Grand Final subject to membership restrictions which were communicated to members in advance of the event.”</p> <p>Newman will wait to see whether he will receive any punishment, which would range from a membership suspension or restrictions between six months and two years.</p> <p><em>Images: X</em></p>

Legal

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How can I stop using food to cope with negative emotions?

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/inge-gnatt-1425767">Inge Gnatt</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a></em></p> <p>Have you ever noticed changes in your eating habits when you are sad, bored or anxious?</p> <p>Many people report eating either more, or less, as a way of helping them to cope when they experience difficult emotions.</p> <p>Although this is a very normal response, it can take the pleasure out of eating, and can become distressing and bring about other feelings of <a href="https://doi.org/10.1016/j.eatbeh.2018.02.008">shame and self-criticism</a>.</p> <p>Adding to the complexity of it all, we live in a world where <a href="https://butterfly.org.au/diet-culture-101/">diet culture</a> is unavoidable, and our relationship to eating, food and body image can become complicated and confusing.</p> <h2>Emotional eating is common</h2> <p>“Emotional eating” refers to the eating behaviours (typically eating more) that occur in response to difficult emotions.</p> <p><a href="https://doi.org/10.3390/ijerph18041744">Research shows</a> around 20% of people regularly engage in emotional eating, with a higher prevalence <a href="https://doi.org/10.1371/journal.pone.0285446">among adolescents</a> and women. In a <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0285446#sec012">study</a> of more than 1,500 adolescents, 34% engaged in emotional eating while sad and 40% did so while anxious.</p> <p>Foods consumed are often fast-foods and other energy-dense, nutrient-poor convenience foods.</p> <h2>Stress, strong emotions and depression</h2> <p>For some people, emotional eating was simply a <a href="https://doi.org/10.1038/s41598-017-09519-0">habit formed earlier in life</a> that has persisted over time.</p> <p>But other factors might also contribute to the likelihood of emotional eating. The physiological effects of stress and strong emotions, for example, can influence hormones such as <a href="https://doi.org/10.1016/S0306-4530(00)00035-4">cortisol, insulin and glucose</a>, which can also increase appetite.</p> <p>Increased impulsivity (<a href="https://doi.org/10.1176/appi.ajp.158.11.1783">behaving</a> before thinking things through), vulnerability to depression, a tendency to ruminate and <a href="https://doi.org/10.1080/1047840X.2014.940781">difficulties regulating emotions</a> also <a href="https://doi.org/10.1097/FBP.0b013e328357bd4e">increase the likelihood</a> of emotional eating.</p> <h2>So what do you do?</h2> <p>First, know that fluctuations in eating are normal. However, if you find that the way you eat in response to difficult emotions is not working for you, there are a few things you can do.</p> <p>Starting with small things that are achievable but can have a huge impact, such as prioritising <a href="https://theconversation.com/no-sleep-challenge-the-dangers-of-sleep-deprivation-236608">getting enough sleep</a> and <a href="https://insideoutinstitute.org.au/podcasts/episode-3-the-mindful-dietitian-fiona-sutherland">eating regularly</a>.</p> <p>Then, you can start to think about how you handle your emotions and hunger cues.</p> <h2>Expand your emotional awareness</h2> <p>Often we label emotions as good or bad, and this can result in fear, avoidance, and <a href="https://youtu.be/NDQ1Mi5I4rg?si=lv9d8qjUThSsemXG">unhelpful coping strategies</a> such as emotional eating.</p> <p>But it’s also important to <a href="https://www.pspnet.ca/assets/the-gottman-institute-the-feeling-wheel-v2.pdf">differentiate</a> the exact emotion. This might be feeling isolated, powerless or victimised, rather than something as broad as sad.</p> <p>By <a href="https://headspace.org.au/online-and-phone-support/interactive-tools/activities/understanding-emotions/">noticing</a> what the emotion is, we can bring curiosity to what it means, how we feel in our minds and bodies, and how we think and behave in response.</p> <h2>Tap into your feelings of hunger and fullness</h2> <p>Developing an intuitive way of eating is another helpful strategy to promote <a href="https://insideoutinstitute.org.au/blog/what-is-normal-eating">healthy eating behaviours</a>.</p> <p>Intuitive eating means recognising, understanding and responding to internal signals of hunger and fullness. This might mean tuning in to and acknowledging physical hunger cues, responding by eating food that is nourishing and enjoyable, and identifying sensations of fullness.</p> <p>Intuitive eating <a href="https://doi.org/10.1002/eat.23509">encourages flexibility</a> and thinking about the pleasure we get from food and eating. This style of eating also allows us to enjoy eating out with friends, and sample local delicacies when travelling.</p> <p>It can also reduce the psychological distress from feeling out of control with your <a href="https://doi.org/10.1016/j.jand.2013.12.024">eating</a> habits and the associated negative <a href="https://doi.org/10.1016/j.appet.2015.10.012">body image</a>.</p> <h2>When is it time to seek help?</h2> <p>For some people, the thoughts and behaviours relating to food, eating and body image can negatively impact their life.</p> <p>Having the support of friends and family, accessing <a href="https://nedc.com.au/eating-disorder-resources/interactive-digital-resource-for-eating-disorders">online resources</a> and, in some instances, seeing a trained professional, can be very helpful.</p> <p>There are many <a href="https://doi.org/10.1007/s00787-020-01498-4">therapeutic interventions</a> that work to <a href="https://doi.org/10.1016/j.copsyc.2015.02.010">improve aspects</a> associated with emotional eating. These will depend on your situation, needs, stage of life and other factors, such as whether you are <a href="https://nedc.com.au/eating-disorders/types/neurodivergence">neurodivergent</a>.</p> <p>The best approach is to engage with someone who can bring compassion and understanding to your personal situation, and work with you collaboratively. This work might include:</p> <ul> <li>unpacking some of the patterns that could be underlying these emotions, thoughts and behaviours</li> <li>helping you to discover your emotions</li> <li>supporting you to process other experiences, such as trauma exposure</li> <li>developing a more flexible and intuitive way of eating.</li> </ul> <p>One of the dangers that can occur in response to emotional eating is the temptation to diet, which can lead to disordered eating, and eating disorder behaviours. Indicators of a potential <a href="https://nedc.com.au/eating-disorders/eating-disorders-explained/whats-an-eating-disorder">eating disorder</a> can include:</p> <ul> <li>recent rapid weight loss</li> <li>preoccupation with weight and shape (which is usually in contrast to other people’s perceptions)</li> <li>eating large amounts of food within a short space of time (two hours or less) and feeling a sense of loss of control</li> <li>eating in secret</li> <li>compensating for food eaten (with vomiting, exercise or laxatives).</li> </ul> <p><a href="https://nedc.com.au/eating-disorders/treatment-and-recovery/treatment-options">Evidence-based approaches</a> can support people experiencing eating disorders. To find a health professional who is informed and specialises in this area, search the <a href="https://butterfly.org.au/get-support/butterflys-referral-database/">Butterfly Foundation’s expert database</a>.</p> <hr /> <p><em>If this article has raised issues for you, or if you’re concerned about someone you know, call Lifeline on 13 11 14, or the <a href="https://butterfly.org.au/get-support/helpline/">Butterfly Foundation</a> on 1800 ED HOPE (1800 33 4673).</em><!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/238218/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/inge-gnatt-1425767">Inge Gnatt</a>, PhD Candidate, Lecturer in Psychology, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a></em></p> <p><em>Image credits: Shutterstock</em></p> <p><em>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/how-can-i-stop-using-food-to-cope-with-negative-emotions-238218">original article</a>.</em></p> </div>

Body

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Airline bans couple after racist row over reclined seat

<p>Two travellers have been banned from Cathay Pacific flights after an argument over seat etiquette descended into racist insults. </p> <p>The incident occurred on a flight from Hong Kong to London, with a woman documenting her experience in a video posted on Xiaohongshu, China's version of Instagram.</p> <p>The woman, from mainland China, explained, "The lady sitting behind me asked me to put my seat up because it was blocking her husband's view of the TV. I politely declined, and she started stretching her feet onto my armrest, kicking my arm and cursing at me like crazy."</p> <p>A flight attendant stepped in to find a solution to the issue, but when the woman continued to refuse to put her chair up, the situation only escalated. </p> <p>"When (the female passenger) realised my Cantonese wasn't so great, she started throwing around some nasty comments, calling me a 'Mainland girl' and other derogatory stuff," the woman said, explaining how people from Hong Kong speak mainly Cantonese, whereas mainland Chinese mainly speak Mandarin.</p> <p>"Once I started recording, the husband behind me even shoved his hand on my armrest and started shaking it like crazy. I felt my personal space had been completely violated," added the woman, who said other passengers then intervened.</p> <p>In footage of the incident uploaded by the woman, a female voice can be heard saying in Mandarin: "You're old enough — why are you bullying a young girl?"</p> <p>And others can be heard shouting in Cantonese: "You're embarrassing us Hongkongers!"</p> <p>"After some passengers spoke up for me, the flight attendant finally said I could switch seats. I felt it was absurd—what if no one had backed me up? Would I have just been left to deal with it on my own?" the passenger said.</p> <p>"As a major airline, isn't Cathay supposed to know how to handle such disputes? Shouldn't treating passengers differently get some consequences?</p> <p>In a statement released Saturday, Cathay Pacific said it wanted to "sincerely apologise" for the "unpleasant experience," with the airline saying, "We maintain a zero-tolerance policy for any behaviour that violates aviation safety regulations or disrespects the rights of other customers."</p> <p>"We will deny future travel on any Cathay Group flights to the two customers involved in this incident."</p> <p><em>Image credits: Shutterstock </em></p>

Travel Trouble

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Aussies outraged over price of staple snack

<p>Australians have expressed outrage over the price of Tim Tams, after one Reddit user spotted the staple snack being sold in stores and online for $6 per pack. </p> <p>“I (remember) when a double pack used to only be about $4.50. F**k this shit,” the user who posted the photo stated.</p> <p>Others blasted the price hike as excessive and "un-Australian". </p> <p>One commenter pointed out that the iconic Australian biscuit was potentially cheaper overseas, despite the import taxes. </p> <p>“That’s in Australia? They’re half that in Canada and they have to import them from Australia,” one said.</p> <p>“Like many other shrunken and quality reduced products I can live without them," another added. </p> <p>Arnott's traditional flavours are currently listed at $6 in Coles and Woolworths, while a family packet will set buyers back $7. </p> <p>An Arnott's spokesperson told the Daily Mail that the price hike was due to increased input costs. </p> <p>“Like most Australian manufacturers, we are experiencing a significant increase in our input costs, including the surging price of cocoa," the spokesperson said.</p> <p>“This has led us to make the difficult decision to increase the price of our Tim Tam biscuits.</p> <p>“We continue to invest in promotional programs with our retailers year-round, to ensure consumers can buy our products at great value prices.</p> <p>‘The changes are necessary for Arnott’s to remain competitive as an Australian manufacturer and to continue to make the delicious products Australians know and love.”</p> <p><em>Image: Reddit</em></p>

Money & Banking

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"Enough is enough": Pauline Hanson calls for ban on Welcome to Country

<p>Pauline Hanson has called for a ban on Welcome to Country ceremonies at events, after an unusual version of the acknowledgement was performed at the AFL semi-final on Saturday.</p> <p>Aboriginal Elder Brendan Kerin performed the unique Welcome at Sydney’s Engie Stadium on Saturday night, sparking widespread debate as Kerin tried to explain that the Welcome to Country ceremony is intended to welcome all visitors to the land they have gathered on, rather than welcoming people to Australia itself.</p> <p>He also added other seemingly divisive aspects to his speech, stating the ceremony was not “invented to cater for white people” and Aboriginal people have been conducting the ceremony “for 250,000 years-plus”.</p> <p>After the controversial Welcome, One Nation senator Pauline Hanson took to X to call the ceremonies “racially divisive” and declaring her belief Australians are “sick and tired of them”.</p> <p>“As I have said in the past, these Welcome to Country and Acknowledgement of Country performances are one of the most racially divisive features of modern discourse in Australia,” she began.</p> <p>“Australians are sick and tired of them. They are sick of being told Australia is not their country, which is what these things effectively do. Welcomes and acknowledgements deny the citizenship and sovereignty held equally by all Australians and they need to stop."</p> <p>Hanson concluded her post by stating: “Australians should not be forced to participate in or be subjected to these divisive performances. Enough is enough.”</p> <p>While many of Hanson's followers were quick to agree with her comments, others said that they have often observed the Welcome to Country be respected and applauded, and said Elder Kerin's version of the acknowledgment was "informative" and "really respectful". </p> <p>One person wrote, “This welcome to country will have annoyed all of the right people.”</p> <p style="box-sizing: inherit; border: 0px; font-stretch: inherit; line-height: inherit; font-size-adjust: inherit; font-kerning: inherit; font-variant-alternates: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-variant-position: inherit; font-feature-settings: inherit; font-optical-sizing: inherit; font-variation-settings: inherit; margin: 0px 0px 24px; padding: 0px; vertical-align: baseline;"><em>Image credits: Getty Images</em></p>

Legal

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MSG is back. Is the idea it’s bad for us just a myth or food science?

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p>MSG is making a comeback. The internet’s favourite cucumber salad recipe includes fish sauce, cucumber, garlic and – as the video’s creator Logan tells us with a generous sprinkle from the bag – “MSG, obviously”.</p> <p>But for many of us, it’s not obvious. Do you have a vague sense MSG is unhealthy but you’re not sure why? Here is the science behind monosodium glutamate, how it got a bad rap, and whether you should add it to your cooking.</p> <h2>What is MSG?</h2> <p>Monosodium glutamate (MSG) is a sodium salt of glutamic acid, one of the amino acids that make up proteins.</p> <p>It occurs naturally in <a href="https://www.tandfonline.com/doi/full/10.1080/10942912.2017.1295260#d1e167">foods</a> such as mature cheeses, fish, beef, mushrooms, tomatoes, onion and garlic. It provides their savoury and “meaty” flavour, known as <a href="https://www.sciencedirect.com/science/article/pii/S0022316622140186">umami</a>.</p> <p>MSG has been used to season food for <a href="https://wjpsonline.com/index.php/wjps/article/view/effects-monosodium-glutamate-human-health-review">more than 100 years</a>. Traditionally it <a href="https://pubs.acs.org/doi/epdf/10.1021/ed081p347?ref=article_openPDF">was extracted</a> from seaweed broth, but now it’s made by fermenting starch in sugar beets, sugar cane and molasses.</p> <p>Today it’s widely used as a flavour enhancer in many dishes and pre-packaged goods, including soups, condiments and processed meats.</p> <p>There is no chemical difference between the MSG found in food and the additive.</p> <h2>Is it safe?</h2> <p>For most people, yes. MSG is a safe and authorised additive, according to the Australian agency that regulates food. This corresponds with food standards in the <a href="https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg">United States</a>, <a href="https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A02008R1333-20201223#tocId3">European Union and United Kingdom</a>.</p> <p>Two major <a href="https://www.foodstandards.gov.au/sites/default/files/consumer/additives/msg/Documents/MSG%20Technical%20Report.pdf">safety reviews</a> have been conducted: one in 1987 by a United Nations expert committee and another 1995 by the Federation of American Societies for Experimental Biology. Both concluded MSG was safe for the general population.</p> <p>In 2017 the <a href="https://www.efsa.europa.eu/en/efsajournal/pub/4910">European Food Safety Authority</a> updated its stance and set a recommended limit based on body weight, aimed to prevent headaches and increased blood pressure.</p> <p>That limit is still higher than most people consume. The authority says an 80kg person should not have more than 2.4g of added MSG per day. <a href="https://www.nature.com/articles/1602526">For reference</a>, Europeans average less than a gram per day (0.3-1 gram), while in Asia intake is somewhere between 1.2-1.7 grams a day.</p> <p>Food Standards Australia New Zealand says the European update does not raise any new safety concerns not already assessed.</p> <h2>Isn’t it bad for me?</h2> <p>Despite the evidence, the idea MSG is dangerous persists.</p> <p>Its notorious reputation can be traced back to a <a href="https://news.colgate.edu/magazine/2019/02/06/the-strange-case-of-dr-ho-man-kwok/">hoax letter</a> published in the <a href="https://www.nejm.org/doi/full/10.1056/NEJM196805162782014">New England Journal of Medicine</a> in 1968. A doctor claiming to have experienced palpitations, numbness and fatigue after eating at a Chinese restaurant suggested MSG could be to blame.</p> <p>With a follow-up article in the <a href="https://www.nytimes.com/1968/05/19/archives/-chinese-restaurant-syndrome-puzzles-doctors.html">New York Times</a>, the idea of “Chinese Restaurant Syndrome” took off. Eating MSG was associated with a range of symptoms, including headache, hives, throat swelling, itching and belly pain.</p> <p>However an <a href="https://www.sciencedirect.com/science/article/pii/027869159390012N?via%3Dihub">early randomised control trial</a> showed no difference in these symptoms between people who were given MSG versus a placebo. This has since been confirmed in a <a href="https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12448">review of many studies</a>.</p> <h2>Can MSG cause reactions?</h2> <p>A very small percentage of people may have hypersensitivities to MSG. The reported reaction is now known as MSG symptom complex, rather than so-called Chinese restaurant syndrome, with its <a href="https://www.jandonline.org/article/S2212-2672(21)00068-X/abstract#:%7E:text=A%20New%20York%20Times%20piece,connecting%20MSG%20to%20health%20outcomes.">problematic</a> racial connotations. Symptoms are usually mild, short-term and don’t need treatment.</p> <p><a href="https://www.sciencedirect.com/science/article/pii/S0091674999703714">One study</a> looked at 100 people with asthma, 30 of whom believed they had hypersensitivities to MSG. However when participants were blinded to whether they were consuming MSG, not one reported a reaction.</p> <p>If you believe you do react to added MSG, it’s relatively easy to avoid. In Australia, it is <a href="https://www.foodstandards.gov.au/consumer/additives/msg">listed</a> in ingredients as either monosodium glutamate or flavour enhancer 621.</p> <h2>Is it better than table salt?</h2> <p>Using MSG instead of regular salt may help <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893472/">reduce</a> your overall sodium intake, as MSG <a href="https://www.medicalnewstoday.com/articles/msg-what-the-science-says-about-its-safety#Uses-of-MSG">contains</a> about one third the amount of sodium.</p> <p><a href="https://pubmed.ncbi.nlm.nih.gov/21372742/">One study</a> found people who ate soup seasoned with MSG rather than salt actually liked it more. They still found it salty to taste, but their sodium intake was reduced by 18%.</p> <p>MSG still contains sodium, so high use is associated with increased <a href="https://pubmed.ncbi.nlm.nih.gov/21372742/">blood pressure</a>. If you’re using MSG as a substitute and you have high blood pressure, you should closely monitor it (just as you would with other salt products).</p> <h2>Should I use MSG in my cooking?</h2> <p>If you want to – yes. Unless you are one of the rare people with hypersensitivities, enhancing the flavour of your dish with a sprinkle of MSG will not cause any health problems. It could even help reduce how much salt you use.</p> <p>If you’re <a href="https://www.tandfonline.com/doi/full/10.1080/25765299.2020.1807084#d1e199">vegetarian or vegan</a>, cooking with MSG could help add the umami flavour you may miss from animal products such as meat, fish sauce and cheese.</p> <p>But buying foods with added MSG? Be aware, many of them will also be <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/un-decade-of-nutrition-the-nova-food-classification-and-the-trouble-with-ultraprocessing/2A9776922A28F8F757BDA32C3266AC2A">ultra-processed</a> and it’s that – not the MSG – that’s associated with poor physical and mental <a href="https://www.mdpi.com/2072-6643/14/1/174">health outcomes</a>.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/237871/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>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/msg-is-back-is-the-idea-its-bad-for-us-just-a-myth-or-food-science-237871">original article</a>.</em></p> </div>

Food & Wine

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What causes food cravings? And what can we do about them?

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/gabrielle-weidemann-91497">Gabrielle Weidemann</a>, <a href="https://theconversation.com/institutions/western-sydney-university-1092">Western Sydney University</a> and <a href="https://theconversation.com/profiles/justin-mahlberg-1634725">Justin Mahlberg</a>, <a href="https://theconversation.com/institutions/monash-university-1065">Monash University</a></em></p> <p>Many of us try to eat more fruits and vegetables and less ultra-processed food. But why is sticking to your goals so hard?</p> <p>High-fat, sugar-rich and salty foods are simply so enjoyable to eat. And it’s not just you – we’ve evolved that way. These foods <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5928395/">activate</a> the brain’s reward system because in the past they were <a href="https://doi.org/10.1037/a0030684">rare</a>.</p> <p>Now, they’re all around us. In wealthy modern societies we are bombarded by <a href="https://theconversation.com/junk-food-is-promoted-online-to-appeal-to-kids-and-target-young-men-our-study-shows-234285">advertising</a> which intentionally reminds us about the sight, smell and taste of calorie-dense foods. And in response to these powerful cues, our brains respond just as they’re designed to, triggering <a href="https://doi.org/10.1111/obr.12354">an intense urge</a> to eat them.</p> <p>Here’s how food cravings work and what you can do if you find yourself hunting for sweet or salty foods.</p> <h2>What causes cravings?</h2> <p>A food craving is an intense desire or urge to eat something, <a href="https://pubmed.ncbi.nlm.nih.gov/15589112/">often focused on a particular food</a>.</p> <p>We are programmed to learn how good a food tastes and smells and where we can find it again, especially if it’s high in fat, sugar or salt.</p> <p>Something that <a href="https://doi.org/10.1111/obr.12354">reminds us</a> of enjoying a certain food, such as an eye-catching ad or delicious smell, can cause us to <a href="https://doi.org/10.1111/obr.12354">crave it</a>.</p> <p>The cue triggers a physical response, increasing saliva production and gastric activity. These responses are relatively automatic and difficult to control.</p> <h2>What else influences our choices?</h2> <p>While the effect of cues on our physical response is relatively automatic, what we do next is influenced by <a href="https://journals.sagepub.com/doi/pdf/10.1177/1090198107303308">complex</a> factors.<br />Whether or not you eat the food might depend on things like cost, whether it’s easily available, and if eating it would align with your health goals.</p> <p>But it’s usually hard to keep healthy eating in mind. This is because we tend to prioritise a more immediate reward, like the <a href="https://doi.org/10.1016/j.physbeh.2010.04.029">pleasure of eating</a>, over one that’s delayed or abstract – including health goals that will make us feel good in the long term.</p> <p><a href="https://doi.org/10.1016/S0022-3999(00)00076-3">Stress</a> can also make us eat more. When hungry, we <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8656885/">choose larger portions</a>, underestimate calories and find eating more <a href="https://www.sciencedirect.com/science/article/pii/S0195666315000793">rewarding</a>.</p> <h2>Looking for something salty or sweet</h2> <p>So what if a cue prompts us to look for a certain food, but it’s not available?</p> <p><a href="https://doi.org/10.1016/j.appet.2014.04.005">Previous research</a> suggested you would then look for anything that makes you feel good. So if you saw someone eating a doughnut but there were none around, you might eat chips or even drink alcohol.</p> <p>But our <a href="https://doi.org/10.1016/j.appet.2024.107640">new research</a> has confirmed something you probably knew: it’s more specific than that.</p> <p>If an ad for chips makes you look for food, it’s likely a slice of cake won’t cut it – you’ll be looking for something salty. Cues in our environment don’t just make us crave food generally, they prompt us to look for certain food “categories”, such as salty, sweet or creamy.</p> <h2>Food cues and mindless eating</h2> <p>Your <a href="https://core.ac.uk/download/pdf/161283824.pdf">eating history</a> and <a href="https://doi.org/10.1002/eat.24179">genetics</a> can also make it harder to suppress food cravings. But don’t beat yourself up – relying on willpower alone is <a href="https://doi.org/10.1016/j.appet.2015.01.004">hard</a> for almost everyone.</p> <p>Food cues are so powerful they can prompt us to <a href="https://doi.org/10.1177/0956797613484043">seek</a> out a certain food, even if we’re not overcome by a particularly <a href="https://doi.org/10.1177/0956797613484043">strong urge</a> to eat it. The effect is more intense if the food is easily available.</p> <p>This helps explain why we can eat an entire large bag of chips that’s in front of us, even though our pleasure decreases as we <a href="https://doi.org/10.1016/0031-9384(81)90310-3">eat</a>. Sometimes we use finishing the packet as the signal to stop <a href="https://doi.org/10.1016/j.physbeh.2015.03.025">eating</a> rather than hunger or desire.</p> <h2>Is there anything I can do to resist cravings?</h2> <p>We largely don’t have control over cues in our environment and the cravings they trigger. But there are some ways you can try and control the situations you make food choices in.</p> <ul> <li> <p><strong>Acknowledge your craving and think about a healthier way to satisfy it</strong>. For example, if you’re craving chips, could you have lightly-salted nuts instead? If you want something sweet, you could try fruit.</p> </li> <li> <p><strong>Avoid shopping when you’re hungry, and make a list beforehand</strong>. Making the most of supermarket “click and collect” or delivery options can also help avoid ads and impulse buys in the aisle.</p> </li> <li> <p><strong>At home, have fruit and vegetables easily available – and easy to see</strong>. Also have other nutrient dense, fibre-rich and unprocessed foods on hand such as nuts or plain yoghurt. If you can, remove high-fat, sugar-rich and salty foods from your environment.</p> </li> <li> <p><strong>Make sure your goals for eating are <a href="https://www.aafp.org/pubs/fpm/issues/2018/0300/p31.html">SMART</a></strong>. This means they are specific, measurable, achievable, relevant and time-bound.</p> </li> <li> <p><strong>Be kind to yourself</strong>. Don’t beat yourself up if you eat something that doesn’t meet your health goals. Just keep on trying.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/237035/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> </li> </ul> <p><em><a href="https://theconversation.com/profiles/gabrielle-weidemann-91497">Gabrielle Weidemann</a>, Associate Professor in Psychological Science, <a href="https://theconversation.com/institutions/western-sydney-university-1092">Western Sydney University</a> and <a href="https://theconversation.com/profiles/justin-mahlberg-1634725">Justin Mahlberg</a>, Research Fellow, Pyschology, <a href="https://theconversation.com/institutions/monash-university-1065">Monash University</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/what-causes-food-cravings-and-what-can-we-do-about-them-237035">original article</a>.</em></p> </div>

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Why do I need to take some medicines with food?

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/mary-bushell-919262">Mary Bushell</a>, <a href="https://theconversation.com/institutions/university-of-canberra-865">University of Canberra</a></em></p> <p>Have you ever been instructed to take your medicine with food and wondered why? Perhaps you’ve wondered if you really need to?</p> <p>There are varied reasons, and sometimes complex science and chemistry, behind why you may be advised to take a medicine with food.</p> <p>To complicate matters, some similar medicines need to be taken differently. The antibiotic amoxicillin with clavulanic acid (sold as Amoxil Duo Forte), for example, is recommended to be taken with food, while amoxicillin alone (sold as Amoxil), can be taken with or without food.</p> <p>Different brands of the same medicine may also have different recommendations when it comes to taking it with food.</p> <h2>Food impacts drug absorption</h2> <p>Food can affect how fast and how much a drug is absorbed into the body in up to <a href="https://academic.oup.com/jpp/article-abstract/71/4/510/6122024?login=false">40% of medicines</a> taken orally.</p> <p>When you have food in your stomach, the makeup of the digestive juices change. This includes things like the fluid volume, thickness, pH (which becomes less acidic with food), surface tension, movement and how much salt is in your bile. These changes can impair or enhance drug absorption.</p> <p>Eating a meal also delays how fast the contents of the stomach move into the small intestine – this is known as <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9505616/">gastric emptying</a>. The small intestine has a large surface area and rich blood supply – and this is the primary site of drug absorption.</p> <p>Eating a larger meal, or one with lots of fibre, delays gastric emptying more than a smaller meal. Sometimes, health professionals will advise you to take a medicine with food, to help your body absorb the drug more slowly.</p> <p>But if a drug can be taken with or without food – such as paracetamol – and you want it to work faster, take it on an empty stomach.</p> <h2>Food can make medicines more tolerable</h2> <p>Have you ever taken a medicine on an empty stomach and felt nauseated soon after? Some medicines can cause stomach upsets.</p> <p>Metformin, for example, is a drug that reduces blood glucose and treats type 2 diabetes and polycystic ovary syndrome. It commonly causes gastrointestinal symptoms, with <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4452716/">one in four users affected</a>. To combat these side effects, it is generally recommended to be taken with food.</p> <p>The same <a href="https://amhonline.amh.net.au/auth">advice</a> is given for corticosteroids (such as prednisolone/prednisone) and certain antibiotics (such as doxycycline).</p> <p>Taking some medicines with food makes them more tolerable and improves the chance you’ll take it for the duration it’s prescribed.</p> <h2>Can food make medicines safer?</h2> <p>Ibuprofen is one of the most widely used over-the-counter medicines, with around one in five Australians reporting use <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/medications/latest-release">within a two-week period</a>.</p> <p>While effective for pain and inflammation, ibuprofen can impact the stomach by inhibiting protective prostaglandins, increasing the risk of <a href="https://www.tandfonline.com/doi/full/10.1586/14737175.6.11.1643#d1e212">bleeding, ulceration and perforation</a> with long-term use.</p> <p>But there <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4574824/">isn’t enough research</a> to show taking ibuprofen with food reduces this risk.</p> <p>Prolonged use may also affect kidney function, particularly in those with pre-existing conditions or dehydration.</p> <p>The <a href="https://amhonline.amh.net.au/auth">Australian Medicines Handbook</a>, which guides prescribers about medicine usage and dosage, advises taking ibuprofen (sold as Nurofen and Advil) with a glass of water – or with a meal if it upsets your stomach.</p> <p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4574824/">A systematic review published in 2015</a> found food delays the transit of ibuprofen to the small intestine and absorption, which delays therapeutic effect and the time before pain relief. It also found taking short courses of ibuprofen without food reduced the need for additional doses.</p> <p>To reduce the risk of ibuprofen causing damage to your stomach or kidneys, use the lowest effective dose for the shortest duration, stay hydrated and avoid taking other <a href="https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/medications-non-steroidal-anti-inflammatory-drugs">non-steroidal anti-inflammatory medicines</a> at the same time.</p> <p>For people who use ibuprofen for prolonged periods and are at higher risk of gastrointestinal side effects (such as people with a history of ulcers or older adults), your prescriber may start you on a <a href="https://australianprescriber.tg.org.au/articles/peptic-ulcer-disease-and-non-steroidal-anti-inflammatory-drugs.html">proton pump inhibitor</a>, a medicine that reduces stomach acid and protects the stomach lining.</p> <h2>How much food do you need?</h2> <p>When you need to take a medicine with food, how much is enough?</p> <p>Sometimes a full glass of milk or a couple of crackers may be enough, for medicines such as prednisone/prednisolone.</p> <p>However, most head-to-head studies that compare the effects of a medicine “with food” and without, usually use a heavy meal to define “with food”. So, a cracker may not be enough, particularly for those with a sensitive stomach. A more substantial meal that includes a mix of fat, protein and carbohydrates is generally advised.</p> <p>Your health professional can advise you on which of your medicines need to be taken with food and how they interact with your digestive system.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/235782/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/mary-bushell-919262">Mary Bushell</a>, Clinical Associate Professor in Pharmacy, <a href="https://theconversation.com/institutions/university-of-canberra-865">University of Canberra</a></em></p> <p><em>Image credits: Shutterstock</em></p> <p><em>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/why-do-i-need-to-take-some-medicines-with-food-235782">original article</a>.</em></p> </div>

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“Hypocrite”: Hughesy's on-air clash with Greens leader

<p>Dave “Hughesy” Hughes had a fiery debate with Australian Greens Leader Adam Bandt about veganism on-air on<em> </em>The Fox’s <em>Fifi, Fev &amp; Nick</em>. </p> <p>Before Bandt appeared on the show, a clip played of Hughesy, who is a vegan, calling for the leader to "quit the party" after learning the Greens leader wasn't a vegan. </p> <p>He questioned how Bandt could advocate for climate action without adopting a plant-based lifestyle, and the Greens leader was brought onto the show to explain his stance. </p> <p>“So you are not a vegan?” Hughesy asked the politician. </p> <p>“I’m not….” replied Bandt. “I applaud those who are, I applaud those who have made the shift. I’ve been thinking about it …”</p> <p>Hughesy then loudly interjected “ … URGH, THINKING ABOUT IT?”</p> <p>The Greens leader replied: “I don’t have a good drop-dead reason, but I’ve been thinking about it, and I can probably give you three justifications for it.</p> <p>"Firstly, we’ve made big changes at home and basically only eat meat for special occasions, the rest of the time we’re vegan or vegetarian at home.”</p> <p>“…. THERE’S ONE WAY, ADAM, THERE’S ONE WAY …” the presenter yelled in response. </p> <p>Hughesy's co-star Fev then tried to make light of the situation and asked him:  “What are you doing Dave?"</p> <p>"Adam is doing the version of Leonardo DiCaprio and his private jet flying around the world while banging on about climate change, but you flew to Brisbane on the weekend,” he continued suggesting that Hughesy too was being a hypocrite by getting on a flight recently. </p> <p>“But I don’t bang on about it,” exclaimed Hughesy.</p> <p>“Adam is the leader of the Greens … it’s hypocritical! C’mon, you can do it, Adam, you can become a vegan! Be the change you want to see in the world, buddy!”</p> <p>Hughesy adopted the vegan lifestyle for his own health, but he has previously revealed that it comes with its challenges and his family were also not that enthusiastic about the change. </p> <p><em>Image: news.com.au/ Fifi, Fev &amp; Nick</em></p>

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“Enough is enough”: Albanese to introduce social media ban for children

<p>Australian children could soon be banned from accessing social media platforms like Instagram and TikTok amid growing concerns around its impacts on young minds. </p> <p>Prime Minister Anthony Albanese confirmed on Tuesday that his government would introduce landmark legislation to enforce a minimum age limit for access to social media, with the minimum age yet to be determined. </p> <p>This follows similar announcements made from Victoria and South Australia, with SA proposing an outright ban for kids under 13 and parental consent between the ages of 14 and 15, an option that is being considered to be implemented across the country. </p> <p>“We are taking this action because enough is enough,” Albanese said in a statement provided before the announcement.</p> <p>“Parents are worried sick about this.</p> <p>“The safety and mental and physical health of our young people is paramount.”</p> <p>The legislation will be introduced before the end of this year, after an age verification trial, although the age limits and start date have yet to be finalised. </p> <p>The government said the legislation would be worked on in national cabinet and draw on a report by former High Court Chief Justice Robert French commissioned by the SA government and released on Sunday. </p> <p>The report includes a draft bill to ban children under 14 from social media and making mandatory for companies to gain parental consent for  14 and 15-year-olds to use their platforms.</p> <p>On Tuesday morning, Albanese told <em>Sunrise </em>host Natalie Barr that he wanted to see kids “off their devices and on to the footy fields or the netball courts to get them interacting with real people having real experiences." </p> <p>“And we know that social media is doing social harm.</p> <p>“We want to make sure we get it right, but we want to make sure as well that we act which is why we have said we will introduce legislation before the end of this year." </p> <p>When the Sunrise host pointed out that "no country in the world has successfully been able to do this," with young teens finding alternative ways to access adult sites including using a VPN, Albanese replied: “that is why we are doing the trial to get it right”. </p> <p>“If it was easy it would have been done around the world. But just because something is hard doesn’t mean that you shouldn’t try.</p> <p>“We want to work with parents to work with companies, to work with state and territory governments to make sure that we act in this area.”</p> <p>Albanese also said that allowing children unfettered access to smartphones and social media have had devastating impacts for some families, including through online bullying and access to material which causes social harm. </p> <p>“The safety and mental and physical health of our young people is paramount,’’ he said.</p> <p>“We are taking this action because enough is enough.”</p> <p>Investigations, trials and negotiations with social media companies are currently ongoing, with Albanese saying the social media giants also needed to take responsibility. </p> <p>“They’re not above everyone else. They can’t just say, ‘We’re a big multinational company. We can do whatever we like’, regardless of the harm that’s being caused,” he said.</p> <p>SA Premier Peter Malinauskas, who led the change to introduce the bans, said his state’s bill would require platforms such as Facebook, Instagram and TikTok to ensure they took all reasonable steps to prevent children from getting access.</p> <p>“This is a problem that demands swift and decisive leadership, and I thank the Prime Minister for demonstrating it,’’ the SA Premier said.</p> <p>“The evidence shows early access to addictive social media is causing our kids harm.</p> <p>“This is no different to cigarettes or alcohol. When a product or service hurts children, governments must act.”</p> <p>The National Cabinet discussed the issue formally and informally last week, with all jurisdictions committed to tackling the issue. </p> <p><em>Image: </em><em>Viktollio / Shutterstock.com</em></p> <p> </p>

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Thinking of trying a new diet? 4 questions to ask yourself before you do

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/melissa-eaton-1522868">Melissa Eaton</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a>; <a href="https://theconversation.com/profiles/verena-vaiciurgis-1647095">Verena Vaiciurgis</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a>, and <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></em></p> <p>We live in a society that glorifies dieting, with around <a href="https://doi.org/10.1111%2Fobr.12466">42% of adults globally</a> having tried to lose weight. Messages about <a href="https://doi.org/10.2196/38245">dieting and weight loss</a> are amplified on social media, with a never-ending cycle of weight loss fads and diet trends.</p> <p>Amid often conflicting messages and misinformation, if you’re looking for diet advice online, it’s easy to become confused and overwhelmed.</p> <p>So before diving into the latest weight loss trend or extreme diet, consider these four questions to help you make a more informed decision.</p> <h2>1. Is the diet realistic?</h2> <p>Have you considered the financial cost of maintaining the diet or lifestyle, and the time and resources that would be required? For example, do you need to purchase specific products, supplements, or follow a rigid meal plan?</p> <p>If the diet is coming from someone who is trying to sell you something – such as a particular weight-loss product you need in order to follow the diet – this could be a particular red flag.</p> <p>Many extreme diet recommendations come from a place of privilege and overlook food access, affordability, cooking skills, where you live, or even your culture and ethics.</p> <p>If the diet has these sorts of issues it can lead to <a href="https://doi.org/10.1017/S1368980024000132">frustration, stress, stigmatisation</a> and feelings of failure for the person trying to adhere to the diet. But the problem may be with the diet itself – not with you.</p> <h2>2. Is there evidence to support this diet?</h2> <p>Self-proclaimed “experts” online will often make claims focused on specific groups, known as <a href="https://doi.org/10.4103%2F0972-6748.77642">target populations</a>. This might be 30- to 50-year-old men with diabetes, for example.</p> <p>In some cases, evidence for claims made may come from animal studies, which might not be applicable to humans at all.</p> <p>So be aware that if research findings are for a group that doesn’t match your profile, then the results might not be relevant to you.</p> <p>It takes time and a lot of high-quality studies to tell us a “diet” is safe and effective, not just one study. Ask yourself, is it supported by multiple studies in humans? Be critical and question the claims before you accept them.</p> <p>For accurate information look for government websites, or ask your GP or dietitian.</p> <h2>3. How will this diet affect my life?</h2> <p>Food is much more than calories and nutrients. It plays many roles in our lives, and likewise diets can influence our lives in ways we often overlook.</p> <p>Socially and culturally, food can be a point of <a href="https://doi.org/10.1017/S1368980024000132">connection and celebration</a>. It can be a source of enjoyment, a <a href="https://doi.org/10.1016/j.jbusres.2018.12.024">source of</a> comfort, or even a way to explore new parts of the world.</p> <p>So when you’re considering a new diet, think about how it might affect meaningful moments for you. For example, if you’re going travelling, will your diet influence the food choices you make? Will you feel that you can’t sample the local cuisine? Or would you be deterred from going out for dinner with friends because of their choice of restaurant?</p> <h2>4. Will this diet make me feel guilty or affect my mental health?</h2> <p>What is your favourite meal? Does this diet “allow” you to eat it? Imagine visiting your mum who has prepared your favourite childhood meal. How will the diet affect your feelings about these special foods? Will it cause you to feel stressed or guilty about enjoying a birthday cake or a meal cooked by a loved one?</p> <p>Studies have shown that dieting can negatively impact our <a href="https://doi.org/10.1007%2FBF03405201">mental health</a>, and skipping meals can increase symptoms of <a href="https://doi.org/10.1016/j.jagp.2020.01.160">depression and anxiety</a>.</p> <p>Many diets fail to consider the psychological aspects of eating, even though our mental health is just as important as physical health. Eating should not make you feel stressed, anxious, or guilty.</p> <p>So before starting another diet, consider how it might affect your mental health.</p> <h2>Moving away from a dieting mindset</h2> <p>We’re frequently told that weight loss is the path to better health. Whereas, we can prioritise our health without focusing on our weight. Constant messages about the need to lose weight can also be harmful to mental health, and not necessarily helpful for <a href="https://doi.org/10.1152/ajpregu.00755.2010">physical health</a>.</p> <p>Our research has found eating in a way that prioritises health over weight loss is linked to a range of <a href="https://doi.org/10.1016/j.appet.2024.107361">positive outcomes</a> for our health and wellbeing. These include a more <a href="https://books.google.com.au/books?hl=en&amp;lr=&amp;id=IuZzDgAAQBAJ&amp;oi=fnd&amp;pg=PT9&amp;dq=%22relationship+with+food%22&amp;ots=e-NxLzUIFF&amp;sig=s7p6_SijfgZE6Odx7ztV4xXPGp8&amp;redir_esc=y#v=onepage&amp;q=%22relationship%20with%20food%22&amp;f=false">positive relationship</a> with food, and less guilt and stress.</p> <p>Our research also indicates <a href="https://doi.org/10.1016/j.appet.2024.107361">mindful and intuitive eating</a> practices – which focus on internal cues, body trust, and being present and mindful when eating – are related to lower levels of depression and stress, and greater body image and self-compassion.</p> <p>But like anything, it takes practice and time to build a positive relationship with food. Be kind to yourself, seek out <a href="https://www.sizeinclusivehealth.org.au/find-a-provider">weight-inclusive</a> health-care professionals, and the changes will come. Finally, remember you’re allowed to find joy in food.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/237766/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/melissa-eaton-1522868">Melissa Eaton</a>, Accredited Practising Dietitian; PhD Candidate, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a>; <a href="https://theconversation.com/profiles/verena-vaiciurgis-1647095">Verena Vaiciurgis</a>, Accredited Practising Dietitian; PhD Candidate, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a>, and <a href="https://theconversation.com/profiles/yasmine-probst-235268">Yasmine Probst</a>, Associate Professor, School of Medical, Indigenous and Health Sciences, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a></em></p> <p><em>Image credits: Shutterstock</em></p> <p><em>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/thinking-of-trying-a-new-diet-4-questions-to-ask-yourself-before-you-do-237766">original article</a>.</em></p> </div>

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