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Dr Charlie Teo's plea to have Aussie ban lifted

<p>Famed neurosurgeon Dr Charlie Teo has formally asked the Medical Council of New South Wales to lift the restrictions that have effectively barred him from performing complex brain surgeries in Australia for the past two years.</p> <p>In a letter submitted by his legal team, Dr Teo requested the removal of conditions requiring him to obtain written support from a Council-approved neurosurgeon before operating on patients with recurring malignant brain tumours or brain stem gliomas – some of the most challenging and high-risk cases in neurosurgery.</p> <p>These conditions were imposed following a Health Care Complaints Commission (HCCC) inquiry that found Dr Teo had recommended surgeries in two cases where the risks were deemed to outweigh the potential benefits. The inquiry also criticised the consent process for being “too optimistic”.</p> <p>Since the restrictions came into effect, Dr Teo has continued operating abroad, performing more than 230 surgeries in countries including China, Spain, Germany, India, Switzerland, Peru and South Africa. According to a submission provided to the Medical Board, of these 236 cases, 202 were classified as having "excellent" outcomes, 28 as "good", four as "fair", with two mortalities and none listed as "poor."</p> <p>“I’ve done exactly what was asked of me in Australia, albeit abroad and not by choice but by necessity,” Dr Teo <a href="https://www.news.com.au/lifestyle/health/can-only-hope-neurosurgeon-charlie-teo-requests-end-to-aussie-operating-ban/news-story/85b9d25f40db864bac9d1a03a859a1d0" target="_blank" rel="noopener">told news.com.au</a>. “The supervising neurosurgeons have been extremely impressed with my results, and I guess I have even surprised myself.”</p> <p>Dr Teo said he was proud of maintaining his high standards under intense scrutiny. “Now that I have been able to focus on the real enemy – brain cancer – and not be stressed by potential vilification and persecution is a Godsend.”</p> <p>One of the many Australian patients who travelled overseas to receive treatment from Dr Teo is Tanya Miles, a mother of six who was diagnosed with recurrent glioblastoma, the most aggressive form of brain cancer. After undergoing surgery abroad, she said she is now optimistic about having more time with her children.</p> <p>“I’m angry that I couldn’t make the same choice in my own country,” Ms Miles said. “But I’m so relieved I listened to my gut. Now I have the best possible chance of spending years, not weeks, with my children.”</p> <p>Dr Teo said his push to have the restrictions lifted is not just about regaining the right to operate in Australia but about a broader principle of patient choice and access. “I may not necessarily get a job back here, which would be a real shame for Australian brain cancer and brain tumour patients,” he said. “But I am hopeful that one day some of my fellow neurosurgeons will put patient care above politics. Having the restrictions lifted may be the catalyst.”</p> <p>Dr Teo remains active in brain cancer advocacy and fundraising and will appear at the Rebel Ball in Sydney on May 31, an event expected to draw many of his patients, including Ms Miles.</p> <p>The Medical Council of NSW has not yet responded to Dr Teo’s request. </p> <p><em>Image: News.com.au</em></p>

Caring

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

<h1 class="theconversation-article-title"> </h1> <div class="theconversation-article-body"> <p>We’ve all been there – trying to peel a boiled egg, but mangling it beyond all recognition as the hard shell stubbornly sticks to the egg white. Worse, the egg ends up covered in chewy bits of adhesive membrane in the end.</p> <p>The internet is littered with various “hacks” that claim to prevent this problem. But there are several reasons why eggs can be hard to peel. Luckily, that means there are also science-based strategies we can use to avoid the problem.</p> <h2>Egg ‘peelability’ factors</h2> <p><a href="https://www.sites.ext.vt.edu/virtualfarm/poultry/poultry_eggparts.html">Eggs consist</a> of a hard, porous shell, an inner and outer membrane, the egg white (albumen), and a membrane-encased yolk at the centre. There is also an air cell between the inner and outer membrane next to the shell.</p> <figure class="align-right zoomable"><figcaption></figcaption></figure> <p>A lot of research was done in the late 1960s and 1970s on factors that affect the peelability of eggs after they’ve been boiled.</p> <p>One of these factors is the pH of the egg white. An <a href="https://www.sciencedirect.com/science/article/pii/S0032579119530589">early study</a> from the 1960s indicated that the pH of the egg white needs to be in the range of 8.7–8.9, quite alkaline, in order for the egg to be easier to peel.</p> <p>Storage temperature has a role to play, too. A <a href="https://www.sciencedirect.com/science/article/pii/S0032579119430861">study from 1963</a> showed that storing eggs at about 22 degrees Celsius (or 72 degrees Fahrenheit) gives a better peelability result than storage at lower temperatures of 13°C, or even fridge temperatures at 3–5°C.</p> <p>Of course, there is a risk of spoilage if eggs are stored at higher ambient temperatures.</p> <p>In the studies, an increase in storage time before boiling – using less fresh eggs – also increased the ease of peelability.</p> <h2>Step one: avoid fresh eggs</h2> <p>The fact that fresh eggs are harder to peel is relatively well known. Based on the factors above, there are a couple of reasons for this.</p> <p>For one, in a fresh egg the air cell is still quite small. As the egg ages, it (very) slowly loses moisture through the porous shell, increasing the size of the air cell while the rest of the egg contents shrink. A bigger air cell makes it easier to start the peeling action.</p> <p>Additionally, egg whites, although they already start out relatively alkaline, <a href="https://www.sciencedirect.com/science/article/pii/S0032579119325489">increase in pH</a> as the eggs age, also making them easier to peel.</p> <h2>Step two: water temperature</h2> <p>Some keen egg boiling pundits believe that <a href="https://www.taste.com.au/taste-test-kitchen/articles/you-boil-water-first-before-adding-eggs/jrp12gok">starting off with boiling water</a> and lowering it to a simmer before gently placing the eggs into it provides a better result. However, you want to do this with room temperature eggs to avoid them cracking due to a sudden temperature change.</p> <p>The reasoning behind this approach is that exposure to higher temperatures from the start of cooking also makes it easier for the membrane to come away from the shell and egg white.</p> <p>Furthermore, the quick hot start makes it easier for the egg white proteins to denature (change structure as they cook) and bond to each other, rather than to the membrane.</p> <p>After boiling eggs for the desired amount of time (typically 3–5 minutes for runny yolks, 6–7 minutes for jammy yolks, and 12–15 minutes for hard boiled), you can quench them in ice water. This should help the egg white to slightly shrink away from the shell, improving peelability.</p> <h2>Step three (optional): adding things to the water</h2> <p>Some other suggestions to improve peelability include adding salt to the boiling water, but this has mixed results. <a href="https://www.sciencedirect.com/science/article/pii/S0032579119325489">In one study</a>, this approach did actually improve peelability, but this effect was lost after eggs had been stored for longer periods.</p> <p>Acids and alkali have also <a href="https://patents.google.com/patent/US5053238A/en">been shown to aid eggshell peelability</a> or removal. The patent that describes this used rather harsh substances with the goal to dissolve away the shell.</p> <p>But based on this idea, you could try adding baking soda or vinegar to the water. With vinegar, the theory is that it attacks the calcium carbonate in the eggshell to then aid its removal. As for baking soda, because it’s alkaline, it could help detach the membrane from the shell.</p> <h2>Bonus: alternative cooking methods</h2> <p>There are other methods for hard-cooking eggs, such as <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.1977.tb00317.x">pressure steaming</a>, air-frying and even microwaving.</p> <p>In steaming eggs, some proponents theorise that water vapour permeates the eggshell, loosening the membrane from the egg white, and thereby making the egg much easier to peel.</p> <p>While studies have recently been done on the <a href="https://www.sciencedirect.com/science/article/pii/S2772275924000200#tbl0001">air-frying of other foods</a>, there is still scope to further understand how this style of cooking might affect eggshells and peelability.</p> <p>Lastly, once you have successfully separated the eggshells, don’t just throw them in the bin. There are lots of different uses for them, including compost, slug and snail deterrent in your garden, using them as little biodegradable pots for seedlings, or even something as advanced as <a href="https://www.unisq.edu.au/news/2024/10/egg-research">scaffolds for cancer research</a>.<!-- 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/235895/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>By <a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Professor in Food Science, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a></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/is-there-a-best-way-to-peel-a-boiled-egg-a-food-scientist-explains-235895">original article</a>.</em></p> <p><em>Image: Shutterstock</em></p> </div>

Food & Wine

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

<div class="theconversation-article-body">Hot cross buns aren’t just a sweet snack that appears around Easter. They carry centuries of storytelling in their dough. From ancient gods to modern supermarkets, these sticky spiced buns have crossed many borders and beliefs.</p> <p>Today, you can buy them in all kinds of flavours. But their story is far richer than chocolate chips and salted caramel.</p> <h2>Ancient beginnings</h2> <p>In some ancient cultures, bread was more than just food. It was a symbol of faith. Ancient Greeks baked small round loaves marked with crosses to honour their gods. According to some historians, these marks could represent the four seasons or <a href="https://www.ravenhook.com/bread-blog/hot-cross-buns">four phases of the moon</a>.</p> <p>Jewish people have also shared special bread during holy times like Passover, and scholars have debated whether these customs influenced <a href="https://catholiccuisine.blogspot.com/2009/04/hot-cross-buns-history.html">early Christian bread traditions</a>.</p> <p>Pagan Saxons worshipped a spring goddess named <a href="https://en.wikipedia.org/wiki/%C4%92ostre">Eostre</a>. They baked bread during springtime festivals to celebrate new life and longer days. The name “Eostre” is where we get the English word “Easter”. Over time, some of these springtime bread traditions blended with Christian customs.</p> <h2>From Pagan loaves to Christian buns</h2> <p>Early Christians started marking bread with a cross to show their devotion, and ate it throughout the year.</p> <p>They believed <a href="https://www.smh.com.au/goodfood/easter-2016-the-history-of-hot-cross-buns-and-where-to-find-the-best-20160314-gnc8od.html">the cross kept away evil spirits</a> and helped the dough rise. Over time, the Christian view of the bread marked with the cross shifted to focus on <a href="https://theconversation.com/the-roots-of-the-easter-story-where-did-christian-beliefs-about-jesus-resurrection-come-from-221071">Jesus’ crucifixion and became associated with Easter</a>.</p> <figure class="align-right zoomable"><figcaption></figcaption></figure> <p>By the Middle Ages, many bakers only kept the <a href="https://catholiccuisine.blogspot.com/2009/04/hot-cross-buns-history.html">cross on Good Friday bread</a>.</p> <p>According to popular tales, one 12th-century English monk made spiced buns marked with a cross on Good Friday, because that day is the “<a href="https://www.cathedralatl.org/goodfaithpostings/god-defeats-violence-at-the-cross/">Day of the Cross</a>”.</p> <p>Monks often used spices to show <a href="https://austenvariations.com/hot-cross-buns-a-good-friday-tradition/">the day was special</a>. These <a href="https://www.lavenderandlovage.com/2012/03/baking-for-easter-the-history-of-traditional-hot-cross-buns-and-hot-cross-bun-recipe.html">spiced buns</a> helped people remember the crucifixion of Christ and the <a href="https://biblestudylessons.net/articles/BurialSpices.html">spices used in his burial</a>.</p> <p>In 1592, Queen Elizabeth I restricted the sale of spiced bread and buns, perhaps because of religious tensions. England had broken away from the Catholic Church, and new Church of England officials worried that “holy” buns looked too much like <a href="https://www.english-heritage.org.uk/easter/a-history-of-hot-cross-buns/">Catholic superstition</a>. Others say it was an issue of bread prices and profits. Then again maybe they were just <a href="https://www.sandylanefarm.co.uk/c/bakery/easter-hot-cross-buns">too special</a> for just everyday.</p> <p>Under these laws, commercial bakers could only make spiced bread on Christmas, Easter and for funerals.</p> <h2>Good Friday and magic buns</h2> <p>By the 18th century, English street vendors sold “hot cross buns” on Good Friday. We even see an <a href="https://en.wikipedia.org/wiki/Hot_Cross_Buns_(song)">old rhyme</a> about them in Poor Robin’s Almanac in 1733, which says:</p> <blockquote> <p>Good Friday comes this month, the old woman runs, <br />With one a penny, two a penny, hot cross buns.</p> </blockquote> <p>Soon, people believed these Good Friday buns had <a href="https://anglicanfocus.org.au/2020/04/05/raisin-the-curtain-on-the-humble-hot-cross-bun/">magical powers</a>. Some hung them from kitchen rafters, believing they would never go mouldy. They kept them for protection against evil or illness. If someone felt sick, they <a href="https://food52.com/blog/19462-were-hot-cross-buns-the-first-food-fad-a-brief-and-fascinating-history?srsltid=AfmBOorsFIsP1cYUDsCRMIshNIU7Lh2Gq00L0OOgL-VwSAhw_O5Uc7I8">crumbled part of an old hot cross bun</a> into water, hoping it would cure them. Others placed buns in their grain stores to keep pests away.</p> <p>These beliefs might sound odd today, but they were part of daily life for many.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=740&fit=crop&dpr=1 600w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=740&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=740&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=930&fit=crop&dpr=1 754w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=930&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=930&fit=crop&dpr=3 2262w" alt="Three children and their mother reach for buns in a basket." /></a><figcaption><span class="caption">This hand-coloured etching from 1799 shows a woman selling hot cross buns in London.</span> <span class="attribution"><a class="source" href="https://www.metmuseum.org/art/collection/search/739498">The Metropolitan Museum of Art</a></span></figcaption></figure> <p>In Victorian England, people <a href="https://blog.library.villanova.edu/2016/03/24/hot-cross-buns-a-lenten-treat/">exchanged hot cross buns with friends</a> on Good Friday and said, “Half for you and half for me, between us two good luck shall be”.</p> <p>Whatever ancient superstition the cross once warded off, today it’s the flavour roulette that keeps us coming back. Proof that tradition now serves taste, not fear.</p> <h2>An enduring symbol</h2> <p>Traditional buns contain dried fruit and spices like cinnamon and nutmeg, but many modern versions <a href="https://bakingwithgranny.co.uk/recipe/chocolate-chip-hot-cross-buns/">swap sultanas for chocolate chips</a> or add flavours like salted caramel, orange – or even <a href="https://vegemite.com.au/recipe/cheesy-vegemite-hot-cross-buns/#newsletter">Vegemite and cheese</a>. They have become a secular treat. Yet the crisscross pattern remains on top, hinting at the Christian origins.</p> <p>When you smell a fresh batch of these buns, you’re sharing an experience people enjoyed centuries ago. Ancient Egyptians, Greeks, Poles, Romans, Saxons, medieval monks and 18th-century street sellers all had their versions of spiced, crossed bread. Each group gave the buns its own meaning, from honouring gods to celebrating Christ’s crucifixion and resurrection.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=603&fit=crop&dpr=1 600w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=603&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=603&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=758&fit=crop&dpr=1 754w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=758&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=758&fit=crop&dpr=3 2262w" alt="Colour illustration." /></a><figcaption><span class="caption">A woman giving hot cross buns to two children, in an illustration from 1899.</span> <span class="attribution"><a class="source" href="http://blogs.bl.uk/untoldlives/2015/04/hot-cross-buns.html">British Library</a></span></figcaption></figure> <p>Eating hot cross buns at Easter also shows how traditions change with each generation. At first, they were hard to find outside Good Friday. Now, you might see them in shops just after New Year’s. They once symbolised pagan festivals, then moved into Christian rites, survived royal bans, and sailed through waves of superstition. Yet they remain a symbol of Easter in Australia and around the world.<!-- 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/246782/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>By <a href="https://theconversation.com/profiles/darius-von-guttner-sporzynski-112147">Darius von Guttner Sporzynski</a>, Historian, <a href="https://theconversation.com/institutions/australian-catholic-university-747">Australian Catholic University</a></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/pagan-loaves-christian-bread-a-secular-treat-a-brief-history-of-hot-cross-buns-246782">original article</a>.</em></p> <p><em>Image: Shutterstock</em></p> </div>

Food & Wine

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

<div class="theconversation-article-body"> <p>Pop quiz: name the world’s most famous trio? If you’re a foodie, then your answer might have been breakfast, lunch and dinner. It’s an almost universally accepted trinity – particularly in the Western world.</p> <p>But how did it come about?</p> <h2>The first meals</h2> <p><a href="https://theconversation.com/when-did-we-become-fully-human-what-fossils-and-dna-tell-us-about-the-evolution-of-modern-intelligence-143717#:%7E:text=Fossils%20and%20DNA%20suggest%20people,%3A%2050%2C000%2D65%2C000%20years%20ago">Early humans</a> were nomadic. Forming small communities, they would travel with the seasons, following local food sources.</p> <p>While we can only guess what daily mealtimes rhythms looked like, evidence dating back <a href="https://global.oup.com/academic/product/feast-9780199209019?cc=nz&lang=en&">30,000 years</a> from the South Moravia region, Czech Republic, shows people visited specific settlements time and again. They gathered around hearths, cooking and sharing food: the first signs of human “commensality”, the practice of eating together.</p> <p>One of the best-preserved hunter-gatherer sites we’ve found is <a href="https://global.oup.com/academic/product/feast-9780199209019?cc=nz&lang=en&">Ohalo II</a> – located on the shores of the modern-day Sea of Galilee (also called Lake Tiberias or Lake Kinneret) in Israel, and dating back some 23,000 years.</p> <p>In addition to several small dwellings with hearths, it provides evidence of diverse food sources, including more than 140 types of seeds and nuts, and various birds, fish and mammals.</p> <p>The development of <a href="https://education.nationalgeographic.org/resource/development-agriculture/">agricultural knowledge</a> some 12,000 years ago gave rise to permanent settlements. The earliest were in the Levant region (across modern-day Iraq, southwestern Iran and eastern Turkey), in an area called the “Fertile Crescent”.</p> <p>Permanent agriculture led to the production of a <a href="https://www.nationalgeographic.com/foodfeatures/evolution-of-diet/">surplus of food</a>. The ability to stay in one place with food on-hand meant the time it took to cook no longer mattered as much.</p> <p>It quickly became common to eat one <a href="https://www.bloomsbury.com/us/history-of-the-world-in-6-glasses-9780802718594/">light meal</a> early in the day, followed by a larger <a href="https://global.oup.com/academic/product/feast-9780199209019?cc=nz&lang=en&">hearth-prepared meal</a> later on. The specific timings would have varied between groups.</p> <h2>Eating together as a rule</h2> <p>The communal nature of foraging and hunting, and later farming, meant humans almost always ate their meals in the <a href="https://doi.org/10.1525/gfc.2009.9.3.42">company of others</a>. In the ancient city-state of Sparta, in the <a href="https://doi.org/10.2307/293895">4th century BCE</a>, these practices were codified as common main meals called <a href="https://doi.org/10.1525/gfc.2017.17.2.51"><em>syssitia</em></a> (meaning “eating together”).</p> <p>These meals were consumed at the end of the day in communal dining halls. Food was served by young boys to tables of 15 or so men who lived together and fought in the same <a href="https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0063%3Aalphabetic+letter%3DS%3Aentry+group%3D5%3Aentry%3Dsyssitia-cn">military division</a>. The men gradually shared generational knowledge with the young boys, who themselves would join the tables by age 20.</p> <p>In the 5th century BCE, Greek historian Herodotus <a href="https://www.penguin.co.nz/books/the-histories-9780140455397">wrote about</a> how <em>syssitia</em> evolved from a Spartan military practice to having deep political meaning in society. Similarly, <a href="https://www.penguin.co.nz/books/the-republic-9780140455113">Plato</a> <a href="https://www.penguin.co.nz/books/the-laws-9780140449846">wrote</a> common meals were an integral component of civil society, and that missing a meal without good reason was a civic offence.</p> <p>By dining in <a href="https://doi.org/10.2307/293895">full view</a> of the rest of society, citizens were compelled to maintain self-discipline. Mealtime was also an opportunity for social linkage, and <a href="https://doi.org/10.1525/gfc.2017.17.2.51">important discussions</a> ranging from business deals to politics.</p> <p>The eating habits of Spartan women are missing in the texts, although it is implied they <a href="https://doi.org/10.1525/gfc.2017.17.2.51">ate at home</a>.</p> <h2>Bunches of lunches</h2> <p>Counter to the tough Spartan way of life, the Romans enjoyed their main meal, <a href="https://www.press.jhu.edu/books/title/1550/everyday-life-ancient-rome?srsltid=AfmBOooVPsJL24HR9woTdVNQwEG1uCU7q0k7r2beD-KD13m0KX-l1dSY"><em>cena</em></a>, earlier in the day, followed by a lighter meal just before bed.</p> <p>The northern European tribes tended towards two larger meals per day, as more <a href="https://doi.org/10.1002/ajpa.23071">sustenance</a> is required in colder climes. To the Vikings, these meals were known as <a href="https://www.historyonthenet.com/what-did-vikings-eat"><em>dagmal</em> and <em>nattmal</em></a>, or day meal and night meal. <em>Nattmal</em> was the cooked evening meal, while <em>dagmal</em> usually consisted of leftover <em>nattmal</em> with the addition of bread and beer or mead.</p> <p>In Australia, evidence suggests Aboriginal peoples tended toward a <a href="https://www.tandfonline.com/doi/full/10.1080/03122417.2022.2089395">daily single meal</a>, which aligns with the predominant method of cookery: slow-cooking with hot coals or rocks in an <a href="https://doi.org/10.1080/03122417.2022.2089395">earth oven</a>. This underground oven, used by Aboriginal and also Torres Strait Islander communities, was referred to as a <a href="https://www.facebook.com/watch/?v=745326709638881&t=0"><em>kup murri</em></a> or <a href="https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/slow-cooker-kap-mauri/lfza7eqs4"><em>kap mauri</em></a> by some groups.</p> <p>This is similar to other Indigenous preparations throughout the Pacific, such as the New Zealand Māori <a href="https://doi.org/10.1080/15528014.2024.2381305"><em>hāngī</em></a>, Hawaiian <a href="https://www.jstor.org/stable/20707103?seq=1"><em>imu</em></a>, Fijian <a href="https://www.proquest.com/docview/1021389307?accountid=8440&parentSessionId=605Pt1iTclBEC77VSlZvrnxxY%2Bdc7e%2Bx9pT4MgRLPqQ%3D&sourcetype=Dissertations%20&%20Theses"><em>lovo</em></a>, and even the Mayan <a href="https://doi.org/10.1007/s12231-012-9207-2"><em>píib</em></a>.</p> <p>The once-daily meal would have been supplemented with snacks throughout the day.</p> <h2>Three’s the magic number</h2> <p>The timing of meals was heavily influenced by class structure, local climate and people’s <a href="https://www.wiley.com/en-us/Cuisine+and+Culture%3A+A+History+of+Food+and+People%2C+3rd+Edition-p-9780470403716">daily activities</a>. Practicality also played a part. Without reliable lighting, meals had to be prepared and eaten before dark. In settled parts of Northern Europe, this could be as early as 3pm.</p> <p>So how did we go from one or two main meals, to three? The answer may lie with the British Royal Navy.</p> <p>Since its inception in the 16th century, the navy served <a href="https://www.historyhit.com/what-did-sailors-in-the-georgian-royal-navy-eat/">three regular meals</a> to align with the shipboard routine. This included a simple breakfast of ship’s biscuits, lunch as the main meal, and dinner as more of a light supper.</p> <p>Some sources suggest the term “<a href="https://www.grammar-monster.com/sayings_proverbs/square_meal.htm">square meal</a>” may have come from the square wooden trays meals were served in.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=455&fit=crop&dpr=1 600w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=455&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=455&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=572&fit=crop&dpr=1 754w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=572&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=572&fit=crop&dpr=3 2262w" alt="" /></a><figcaption><span class="caption">Initially, sailors recieved a daily gallon of beer with meals. This was later changed to watered-down rum, the infamous ‘grog’, which is being handed out in this 1940 photo taken aboard HMS King George V.</span> <span class="attribution"><a class="source" href="https://www.iwm.org.uk/collections/item/object/205185139">Imperial War Museums</a>, <a class="license" href="http://creativecommons.org/licenses/by-nc/4.0/">CC BY-NC</a></span></figcaption></figure> <p>The <a href="https://www.bbc.com/news/magazine-20243692">Industrial Revolution</a>, which started around 1760, arguably also played a role in formalising the concept of three specific mealtimes across the Western world.</p> <p>The cadence of breakfast, lunch and dinner matched the routine of the longer, standardised workdays. Workers ate breakfast and dinner at home, before and after work, while lunch was eaten with coworkers at a set time.</p> <p>With minimal breaks, and no time for snacking, three substantial meals became necessary.</p> <h2>The fall of the holy trinity</h2> <p>Today, many factors impact the <a href="https://doi.org/10.1016/j.cmet.2015.09.005">time and frequency</a> of our meals, from long work commutes to juggling hobbies and social obligations.</p> <p>The COVID pandemic also impacted how and what we eat, leading us to eat larger amounts of <a href="https://doi.org/10.1016/j.jhealeco.2022.102641">higher calorie foods</a>. The rapid growth of <a href="https://doi.org/10.1017/S1368980020000701">delivery services</a> also means a meal is no more than a few minutes away from most people.</p> <p>All of this has resulted in mealtimes becoming less rigid, with social meals such as <a href="https://rowman.com/ISBN/9781442229433/Brunch-A-History">brunch</a>, <a href="https://www.harpercollins.co.nz/9780261102354/the-fellowship-of-the-ring/">elevenses</a> and <a href="https://rowman.com/ISBN/9781442271029/Afternoon-Tea-A-History">afternoon teas</a> expanding how we <a href="https://doi.org/10.3390/ijerph18126235">connect over food</a>. And mealtimes will continue to <a href="https://doi.org/10.1525/gfc.2013.13.3.32">evolve</a> as our schedules become ever more complicated.<!-- 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/250773/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>By <a href="https://theconversation.com/profiles/rob-richardson-2328981">Rob Richardson</a>, Senior Lecturer in Culinary Arts & Gastronomy, <a href="https://theconversation.com/institutions/auckland-university-of-technology-1137">Auckland University of Technology</a> and <a href="https://theconversation.com/profiles/dianne-ma-2331997">Dianne Ma</a>, Lecturer in Culinary Arts & Gastronomy, <a href="https://theconversation.com/institutions/auckland-university-of-technology-1137">Auckland University of Technology</a></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/our-ancestors-didnt-eat-3-meals-a-day-so-why-do-we-250773">original article</a>.</em></p> <p><em>Image: Shutterstock</em></p> </div>

Food & Wine

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Kiwi tourist banned for life after diving into Trevi Fountain

<p>Three tourists from New Zealand have landed themselves in trouble after they were caught wading into the famous Trevi Fountain in central Rome. </p> <p>As they were being escorted away from the popular tourist attraction, one of them, a 30-year-old man wrestled free from the police and jumped into the fountain as authorities chased him, according to a spokesperson for Rome's Capitol Police.</p> <p>He managed to bypass the controlled area by climbing over the marble sculptures lining the fountain basin. </p> <p>"Alcohol was definitely involved," the spokesperson told <em>CNN</em>. </p> <p>The man was fined 500 euros ($832 AUD) and banned from visiting the iconic landmark for life. </p> <p>Each year, about a dozen tourists are fined for dipping things into the fountain, whether it is their toes or a water bottle, according to Roman police. </p> <p>Taking a dip in the fountain has been an aspiration for many tourists, who may have been inspired by Federico Fellini's 1960 film <em>La Dolce Vita</em>, where the main actress waded into the fountain in an evening gown. </p> <p>Other ill<span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">-behaved tourists have tried stealing some of </span> the 1.5 million euros worth of coins that are thrown into the water each year. The money, is collected daily and donated to a charity. </p> <p>In 2024, the city introduced a limit to the number of visitors allowed to be in front of the fountain, to 400 at a time, with the access area open from 9 am to 9 pm daily. </p> <p><em>Image: </em><em>vvoe / Shutterstock.com</em></p> <p> </p>

Travel Trouble

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Hollywood star reacts after Trump bans her book

<p>Actress Julianne Moore has spoken out after her children's book was banned in US schools under new regulations of Trump's administration. </p> <p>The Hollywood legend shared a lengthy post on Instagram as she reacted to the news that her book, a semi-autobiographical work called <em>Freckleface Strawberry</em> that was released almost two decades ago, was banned.</p> <p>The book was released in 2007 and follows a girl who wants to get rid of her freckles but ends up learning to accept them.</p> <p>The book is one of the thousands of titles US President Donald Trump's administration has reportedly banned from schools run by the Department of Defense.</p> <p>In her Instagram post, Moore said it was a "great shock for me to learn" that her book was being banned, saying she wrote the book "for my children and for other kids to remind them that we all struggle, but are united by our humanity and our community."</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/DGJBA9LvfX7/?utm_source=ig_embed&amp;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/DGJBA9LvfX7/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Julianne Moore (@juliannemoore)</a></p> </div> </blockquote> <p>"I am particularly stunned because I am a proud graduate of Frankfurt American High School a #DOD school that once operated in Frankfurt, Germany," she continued.</p> <p>Speaking of her father who was a Vietnam veteran, Moore said it was "galling for me to realise that kids like me, growing up with a parent in the service and attending a [Department of Defense Education Activity] school will not have access to a book written by someone whose life experience is so similar to their own."</p> <p>"And I can't help but wonder what is so controversial about this picture book that cause it to be banned by the US Government."</p> <p>Moore concluded her thoughts by expressing she was "truly saddened" by the move and "never thought I would see this in a country where freedom of speech and expression is a constitutional right."</p> <p>The post was inundated with comments from many stars, including Halle Berry, model Helena Christensen, Ellen Pompeo and Michelle Pfeiffer, who expressed confusion over the ban and offered their support to Moore. </p> <p><em>Image credits: Shutterstock / Instagram </em></p>

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Are eggs good or bad for our health?

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/karly-bartrim-2317677">Karly Bartrim</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a></em></p> <p>You might have heard that eating too many eggs will cause high cholesterol levels, leading to poor health.</p> <p>Researchers have examined the science behind this myth <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11161868/">again</a>, and <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7400894/">again</a>, and <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC10304460/">again</a> – largely debunking the claim.</p> <p>A <a href="https://www.mdpi.com/2072-6643/17/2/323">new study</a> suggests that, among older adults, eating eggs supports heart health and even reduces the risk of premature death.</p> <p>Let’s unpack the details.</p> <h2>What was the study?</h2> <p>Researchers examined data from a large, ongoing study that is following older adults and tracking their health (the <a href="https://academic.oup.com/ije/article/48/4/1048/5280817">ASPREE study</a>).</p> <p>In their analysis of more than 8,000 people, they examined the foods people usually eat and then looked at how many participants died over a six-year period and from what causes, using medical records and official reports.</p> <p>Researchers collected information on their diet through a food questionnaire, which included a question about how frequently participants ate eggs in the past year:</p> <ul> <li>never/infrequently (rarely or never, 1–2 times per month)</li> <li>weekly (1–6 times per week)</li> <li>daily (daily or several times per day).</li> </ul> <p>Overall, people who consumed eggs 1–6 times per week had the lowest risk of death during the study period (29% lower for heart disease deaths and 17% lower for overall deaths) compared to those who rarely or never ate eggs.</p> <p>Eating eggs daily did not increase the risk of death either.</p> <h2>How reputable is the study?</h2> <p>The research was published in a peer-reviewed journal, meaning this work has been examined by other researchers and is considered reputable and defensible.</p> <p>In the analysis, factors such as socioeconomic, demographic, health-related and clinical factors, and overall dietary quality were “adjusted” for, as these factors can play a role in disease and the risk of early death.</p> <p>Researchers received funding from a variety of national funding grants in the United States and Australia, with no links to commercial sources.</p> <h2>What are the limitations of this study?</h2> <p>Due to the type of study, it only explored egg consumption patterns, which participants self-reported. The researchers didn’t collect data about the type of egg (for example, chicken or quail), how it was prepared, or how many eggs are consumed when eaten.</p> <p>This analysis specifically looked for an association or link between egg consumption and death. Additional analyses are needed to understand how egg consumption may affect other aspects of health and wellbeing.</p> <p>Lastly, the population sample of older adults were relatively healthy, limiting how much findings can be applied to older adults with special needs or medical conditions.</p> <h2>What is ASPREE?</h2> <p><a href="https://academic.oup.com/ije/article/48/4/1048/5280817">ASPREE</a> (ASPirin in Reducing Events in the Elderly) is an ongoing, large, randomised, placebo-controlled clinical trial involving more 19,000 participants in Australia and the US. This means some people in the trial were given an intervention and others weren’t but neither the participants nor the researchers knew who received the “placebo”, or dummy treatment.</p> <p>ASPREE started in 2010 to investigate whether low-dose aspirin (100 micrograms daily) could help prolong older adults’ health and lifespan, specifically by preventing heart disease and stroke. The <a href="https://www.nejm.org/doi/full/10.1056/NEJMoa1803955">first findings</a> were published in 2018.</p> <p>One of the fundamental conclusions of the ASPREE trial was there was no benefit from taking aspirin to prevent cardiovascular disease (heart disease or stroke).</p> <p>ASPREE is still ongoing as a longitudinal study, which means it provides information on other aspects of healthy living and long-term outcomes in older adults – in this case, the link between egg intake and the chance of death.</p> <h2>Why the focus on eggs?</h2> <p>Eggs are a good source of protein, and contain B vitamins, folate, unsaturated fatty acids, fat-soluble vitamins (A, D, E and K), choline, and minerals.</p> <p>The fuss over eggs comes down to their cholesterol content and how it relates to heart disease risk. A large egg yolk contains approximately <a href="https://doi.org/10.1016/S0828-282X(10)70456-6">275 mg of cholesterol</a> — near the recommended daily limit of cholesterol intake.</p> <p>In the past, medical professionals <a href="https://onlinecjc.ca/article/S0828-282X(10)70456-6/abstract">warned</a> that eating cholesterol-rich foods such as eggs could raise blood cholesterol and increase heart disease risk.</p> <p>But newer research shows the body doesn’t absorb dietary cholesterol <a href="https://www.mdpi.com/2072-6643/10/9/1272">well</a>, so dietary cholesterol <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11161868/">doesn’t have a major effect</a> on blood cholesterol levels.</p> <p>Rather, foods such as saturated and trans fats <a href="https://pubmed.ncbi.nlm.nih.gov/26268692/">play a major role</a> in cholesterol levels.</p> <p>Given these changing recommendations over time, and the <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7228817/">nuances of nutrition science</a>, it’s understandable that research on eggs continues.</p> <h2>What does this mean for me?</h2> <p>Whether you prefer boiled, scrambled, poached, baked or fried, eggs provide a satisfying source of protein and other key nutrients.</p> <p>While the science is still out, there’s no reason to limit egg intake unless specifically advised by a recognised health professional such as an accredited practising dietitian. As always, moderation is key.<!-- 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/249168/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/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/karly-bartrim-2317677">Karly Bartrim</a>, Lecturer in Nutrition and Dietetics, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a></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/are-eggs-good-or-bad-for-our-health-249168">original article</a>.</em></p> </div>

Food & Wine

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

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

Food & Wine

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

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a></em></p> <p>Many people looking to improve their health try to boost fibre intake by eating more vegetables.</p> <p>But while all veggies offer health benefits, not all are particularly high in fibre. You can eat loads of salads and vegetables and still fall short of your recommended daily fibre intake.</p> <p>So, which vegetables pack the biggest fibre punch? Here’s what you need to know.</p> <h2>What is fibre and how much am I supposed to be getting?</h2> <p>Fibre, or dietary fibre, refers to the parts of plant foods that our bodies cannot digest or absorb.</p> <p>It passes mostly unchanged through our stomach and intestines, then gets removed from the body through our <a href="https://www.sciencedirect.com/science/article/abs/pii/S0268005X09002501">stool</a>.</p> <p>There are two types of fibre which have different functions and health benefits: soluble and insoluble.</p> <p>Soluble fibre dissolves in water and can help lower blood cholesterol levels. Food sources include fruit, vegetables and legumes.</p> <p>Insoluble fibre adds bulk to the stool which helps move food through the <a href="https://www.sciencedirect.com/science/article/abs/pii/S0924224418300499">bowels</a>. Food sources include nuts, seeds and wholegrains.</p> <p>Both types are beneficial.</p> <p>Australia’s healthy eating guidelines <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/dietary-fibre">recommend</a> women consume 25 grams of fibre a day and men consume 30 grams a day.</p> <p>However, <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC5986479/">research</a> shows most people do not eat enough fibre. Most adults get about <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC5986479/">21 grams</a> a day.</p> <h2>4 big reasons to increase fibre</h2> <p>Boosting fibre intake is a manageable and effective way to improve your overall health.</p> <p>Making small changes to eat more fibrous vegetables can lead to:</p> <p><strong>1. Better digestion</strong></p> <p>Fibre helps maintain regular bowel movements and can alleviate <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/apt.13167?casa_token=HTtHw4dBjtQAAAAA:HI22rAfowUBLRsg7UxeAPumvq32hnKLjxJRZZbu-26S2rxVWhmteYZ01F4_3JFJDjOTTMVRcntrecg">constipation</a>.</p> <p><strong>2. Better heart health</strong></p> <p>Increasing soluble fibre (by eating foods such as fruit and vegetables) can help lower cholesterol levels, which can <a href="https://www.bmj.com/content/347/bmj.f6879.short">reduce your risk of heart disease</a>.</p> <p><strong>3. Weight management</strong></p> <p>High-fibre foods are filling, which can help people feel fuller for longer and <a href="https://www.mdpi.com/2072-6643/9/2/149">prevent overeating</a>.</p> <p><strong>4. Reducing diabetes risk and boosting wellbeing</strong></p> <p>Fibre-rich diets are linked to a reduced risk of chronic conditions such as <a href="https://idp.springer.com/authorize/casa?redirect_uri=https://link.springer.com/article/10.1007/s00394-015-0831-3&amp;casa_token=skn6pDaWHcYAAAAA:w8PDhyb-G1gDAiflBK6-l5fgFEy_1955V7nTDIKTg6GOzmEzpRaJO3ErLzryemjf2C4Yo_ybQSaj2Yc">type 2 diabetes</a> and <a href="https://www.sciencedirect.com/science/article/abs/pii/S0959804901002544">colorectal cancer</a>.</p> <p>Recent <a href="https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)31809-9/fulltext">research</a> published in prestigious medical journal The Lancet provided some eye-opening stats on why fibre matters.</p> <p>The researchers, who combined evidence from clinical trials, found people who ate 25–29 grams of fibre per day had a 15–30% lower risk of life-threatening conditions like heart disease, stroke, high blood pressure, and type 2 diabetes compared to those who consumed fewer than 15 grams of fibre per day.</p> <h2>So which vegetables are highest in fibre?</h2> <p>Vegetables are excellent sources of both soluble and insoluble fibre, along with essential vitamins, minerals, and antioxidants.</p> <p>The following veggies are some of the <a href="https://afcd.foodstandards.gov.au/foodsbynutrientsearch.aspx?nutrientID=AOACDFTOTW">highest</a> in fibre:</p> <ul> <li>green peas</li> <li>avocado</li> <li>artichokes</li> <li>parsnips</li> <li>brussels sprouts</li> <li>kale</li> <li>sweet potatoes</li> <li>beetroot</li> <li>carrots</li> <li>broccoli</li> <li>pumpkin</li> </ul> <h2>Which vegetables are low in fibre?</h2> <p>Comparatively lower fibre veggies include:</p> <ul> <li>asparagus</li> <li>spinach (raw)</li> <li>cauliflower</li> <li>mushrooms</li> <li>capsicum</li> <li>tomato</li> <li>lettuce</li> <li>cucumber</li> </ul> <p>These vegetables have lots of health benefits. But if meeting a fibre goal is your aim then don’t forget to complement these veggies with other higher-fibre ones, too.</p> <h2>Does it matter how I prepare or cook the vegetables?</h2> <p>Yes.</p> <p>The way we <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC3614039/#:%7E:text=Influence%20of%20different%20processing%20treatments,gravimetric%20and%20enzymic%E2%80%94chemical%20methods.">prepare vegetables</a> can impact their fibre content, as cooking can cause structural changes in the dietary fibre components.</p> <p>Some <a href="https://www.sciencedirect.com/science/article/abs/pii/S0308814602002595">research</a> has shown pressure cooking reduces fibre levels more greatly than roasting or microwave cooking.</p> <p>For optimal health, it’s important to include a mix of both cooked and raw vegetables in your diet.</p> <p>It’s worth noting that juicing removes most of the fibre from vegetables, leaving mostly sugars and water.</p> <p>For improved fibre intake, it’s better to eat whole vegetables rather than relying on juices.</p> <h2>What about other, non-vegetable sources of fibre?</h2> <p>To meet your fibre recommendations each day, you can chose from a variety of fibre-rich foods (not only vegetables) including:</p> <ul> <li>legumes and pulses (such as kidney beans and chickpeas)</li> <li>wholegrain flour and bread</li> <li>fruits</li> <li>wholegrains (such oats, brown rice, quinoa, barley)</li> <li>nuts and seeds (such as flaxseeds and chia seeds)</li> </ul> <p>A fibre-rich day that meets a recommended 30 grams would include:</p> <ul> <li>breakfast: 1⁄2 cup of rolled oats with milk and 1⁄2 cup of berries = about 6 grams of fibre</li> <li>snack: one banana = about 2 grams</li> <li>lunch: two cups of salad vegetables, 1⁄2 cup of four-bean mix, and canned tuna = about 9 grams</li> <li>snack: 30 grams of almonds = about 3 grams</li> <li>dinner: 1.5 cups of stir-fried vegetables with tofu or chicken, one cup of cooked brown rice = about 10 grams</li> <li>supper: 1⁄2 a punnet of strawberries with some yoghurt = about 3 grams.</li> </ul> <h2>Bringing it all together</h2> <p>Vegetables are a key part of a healthy, balanced diet, packed with fibre that supports digestion, blood glucose control, weight management, and reduces risk of chronic disease.</p> <p>However, the nutritional value of them can vary depending on the type and the cooking method used.</p> <p>By understanding the fibre content in different veggies and how preparation methods affect it, we can make informed dietary choices to improve our overall health.<!-- 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/246238/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><a href="https://theconversation.com/profiles/lauren-ball-14718"><em>Lauren Ball</em></a><em>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, Accredited Practising Dietitian and Lecturer, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a></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/some-vegetables-are-pretty-low-in-fibre-so-which-veggies-are-high-fibre-heroes-246238">original article</a>.</em></p> </div>

Food & Wine

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

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/yasmine-probst-235268">Yasmine Probst</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> and <a href="https://theconversation.com/profiles/karen-zoszak-1474727">Karen Zoszak</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a></em></p> <p>Whether with crumbled feta or poached eggs, you’d be challenged to find a cafe in Australia or farther afield that doesn’t have avocado somewhere on the menu.</p> <p>This fruit (yep, it’s a fruit from a tree, not a vegetable) is widely associated with brunch culture and other trendy eating habits.</p> <p>The Australian avocado industry developed in the 1960s, 30 years after the start of the first large-scale <a href="https://australianfoodtimeline.com.au/wp-content/uploads/2019/04/Avocado-history.pdf">production in California</a>. Orchards producing avocados now span most parts of Australia.</p> <p>Avocados are considered a <a href="https://theconversation.com/what-actually-makes-avocados-bad-for-the-environment-230571">monoculture crop</a>: they’re grown on the same land each year, making them more susceptible to pests and creating a need for increased fertiliser use. The carbon footprint of avos is almost twice as high as that of apples, but much lower than many animal food sources.</p> <p>There are now over 50 different avocado types globally, but only a few are grown commercially.</p> <h2>Not all avos are the same</h2> <p>You may not notice a difference when you get your avocado toast at a cafe. But at the shops or the market, a striking difference occurs each year in Australia.</p> <p>In autumn, the familiar dark purple Hass avocado disappears and is replaced with the lighter green Shepard variety. In Australia, this typically happens between February and May.</p> <p>If you don’t know the difference between the two, you may expect Shepard avos to perform the same way as Hass – and be left disappointed. There are some important differences.</p> <h2>Hass avocados</h2> <p>Hass avocados are known for their dark, pebbly-looking skin that appears almost black when ripe. They have an ovoid shape with a slight pear-like appearance. The thick skin can be a challenge to peel, often requiring a sharp knife or avocado slicer.</p> <p>Hass avocado flavour is rich, creamy and buttery, with nutty undertones. Their texture is ideal for mashing, blending and spreading, creating a creamy texture in dips, guacamole and smoothies.</p> <p>Hass avocados ripen – and darken in colour – slowly over several days. They remain firm to the touch when ripe, and will feel squishy when overripe. A slight give when pressed confirms Hass avos are ready to eat.</p> <p>Available in Australia from May to January, Hass are the dominant variety of commercially grown avocado worldwide. They were <a href="https://modernfarmer.com/2019/08/scientists-crack-the-genetic-code-of-the-hass-avacado/">cultivated by horticulturalist Rudolph Hass</a> in California in the 1920s.</p> <h2>Shepard avocados</h2> <p>Shepard avocados have smooth, green skin that remains green even when they are fully ripe. They are round to slightly oblong in shape and have a slightly milder and sweeter taste, with less pronounced nutty undertones.</p> <p>Shepard avocados ripen more quickly than Hass, but you won’t be able to tell that by the colour. Instead, check for softness – Shepard avocados are very soft when ripe. What might feel overripe when handling a Hass will likely be ideal ripeness if it’s a Shepard. The thin, smooth skin makes them easy to peel by hand or with a gentle squeeze.</p> <p>Their buttery soft texture is firm and creamy, and they hold their shape well when cut, making them ideal for slicing, dicing and spreading despite being structurally firm.</p> <p>Interestingly, Shepard avocados brown much more slowly than Hass, making them perfect for garnishes. Their milder flavour also makes Shepard avos well suited to sweet dishes, such as chocolate mousse.</p> <p>Shepard avos account for approximately 10–15% of Australian avocados and are in season from February to April each year while there is a gap in the Hass season.</p> <p><a href="https://www.abc.net.au/news/rural/2023-04-13/hass-avocados-more-popular-variety-shepard/102154678">Australia is the only country in the world</a> that grows Shepard avocados commercially. (They are grown in Queensland.)</p> <h2>Avocados and our health</h2> <p>As avocados contain <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000162">roughly 13 grams of fat per 100g</a>, people <a href="https://theconversation.com/four-simple-food-choices-that-help-you-lose-weight-and-stay-healthy-112054">wishing to lose weight</a> were previously advised to avoid or limit eating them.</p> <p>We now know that a majority of this fat is oleic acid, a monounsaturated (healthy) fat that helps to reduce cholesterol and improve <a href="https://nutritionj.biomedcentral.com/articles/10.1186/s12937-024-00915-7/tables/1">heart health</a>.</p> <p>Additionally, only 1% of an avocado is made up of carbohydrates, making the fruit popular with people following a ketogenic (keto) diet of low carbs and high fat.</p> <p>People who consume avos also tend to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9361124/">follow a better pattern of eating</a> in general. They eat more whole grains, fruit and vegetables and fewer discretionary or takeaway foods.</p> <p>As an energy-dense food, consuming a whole avocado is about the same as eating 2.5 whole apples. Per 100 grams, avocado actually gives you less energy than an equivalent amount of cooked white rice.</p> <p>As avocado dishes are visually appealing and often featured in food photography, they have become a symbol of modern eating habits.</p> <p><em>Correction: this article has been amended to clarify that most parts of Australia now have avocado orchards, and that avocados have roughly 13g of fat per 100g, not 53%.</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/233243/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><a href="https://theconversation.com/profiles/yasmine-probst-235268"><em>Yasmine Probst</em></a><em>, Professor, School of Medical, Indigenous and Health Sciences, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> and <a href="https://theconversation.com/profiles/karen-zoszak-1474727">Karen Zoszak</a>, Accredited Practising Dietitian, PhD Candidate, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a></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-hass-and-shepard-avocados-its-not-just-the-colour-233243">original article</a>.</em></p> </div>

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Calls for life ban on Tony Jones over Djokovic coverage

<p>The Serbian Davis Cup captain has called for the Tony Jones to be banned for life from tennis commentary over his “disrespectful and disappointing” comments about Djokovic during the Australian Open. </p> <p>Viktor Troicki slammed the veteran Channel Nine reporter after Djokovic was forced to withdraw from Serbia’s tie against Denmark due to the injury he suffered in Melbourne, ending his campaign for an 11th title in the semi-final.</p> <p>Troicki ranted that Australia has been treating Djokovic “worse and worse” after he was deported before the 2022 Open when his visa was cancelled on “health and safety” grounds. </p> <p>“There was the situation around Channel 9, which I noticed as well. If I had hired that journalist (Tony Jones), I would have fired him straight away. He would never work in sports again,” Troicki said ahead of the tie.</p> <p>“I think they are treating Novak worse and worse. It is surprising and disappointing to see the greatest player of all time experiencing so many bad things happening in Australia again. After Covid and what they did to him a few years ago, it has never been the same."</p> <p>“To mock an athlete during the tournament is unacceptable. I don’t think an apology is enough. I think he should be banned for life from covering tennis.”</p> <p>Following Djokovic's semi-final clash with Alexander Zverev, the Serbian tennis champ was booed by the audience, which Troicki believes is a sign of his deteriorating relationship will Aussie tennis fans.</p> <p>“They were booing him after the injury, which I don’t think happens in any sport. Not even in football, where the crowd is normally more wild. When someone gets injured in football, even an opponent, they will applaud you and wish you to get better,” he said. </p> <p>“That’s why it was surprising to see, especially in a place where he has played his best tennis and has won 10 titles, that he got booed after the injury. It was really disrespectful and disappointing.”</p> <p>“They are booing him in the crowd, which was not happening before in Australia. I think they were admiring his results more and greeting the champion with more respect in the past.”</p> <p>Serbia’s ambassador to Australia, Rade Stefanovic, also expressed his “profound concern” to Nine, writing in a statement, “The Embassy of the Republic of Serbia considers that Mr Jones’ comments are totally inappropriate and disrespectful”.</p> <p>He went on to say: “There has never been in the history [sic] the case that [an] Australian athlete has been insulted and disrespected in such a way by the media or any public official in Serbia.”</p> <p>The Serbian Council of Australia has also lodged an official complaint with the Human Rights Commission, demanding for Jones be stood down from all sports broadcasting duties at Channel Nine.</p> <div> </div> <p><em>Image credits: Nine / Instagram  </em></p>

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Jamie Oliver opens up on former feud with Gordon Ramsay

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

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

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

Body

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

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

Food & Wine

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"Unfair" Australia Day ban sparks outrage

<p>A camping area in Bundeena has been slammed for making the "unfair" decision to ban boats and jet skis from Australia Day celebrations, with locals claiming they were left in the dark about the decision. </p> <p>The NSW National Parks and Wildlife Service will ban people from releasing their boats and jet skis from the access point at Bonnie Vale over the long weekend - the most popular time of the year to use the facility. </p> <p>The access point will be shut from 9pm on Friday, January 24 to 7am on Tuesday, January 28. </p> <p>Local Andrew Petty said he paid more than $300 for a camping holiday with his family and intended to take his kids fishing, but their plans have been derailed because of the ban. </p> <p>"We have one of the most beautiful waterways for all to use," he said. </p> <p>"We pay our boating licence, registration, fishing licence, national park entry fee, camping fee, and are denied access to the only ramp on that side of the Port Hacking."</p> <p>Petty added that he would have to drive more than an hour away to find another ramp to launch his boat, and believed he was paying the price for irresponsible jet ski users. </p> <p>"Maritime don't have the resources to prevent jet ski hooning so their alternative is to just force close the ramp and hire in traffic cops to police ramp access," he said. </p> <p>He believed that the ban was "unfair" because a lot of the traffic comes from jet ski users coming from the other side of Port Hacking. </p> <p>Another local called the move "another example of a government agency creating a problem instead of looking for more practical solutions." </p> <p>Locals also argued that the boat ramp offered a safe access point for leaving the isolated area in an emergency. </p> <p>The Port Hacking River is known for jet ski infringements in NSW and authorities claim they cause significant traffic congestion on nearby roads when the Royal National Park is full. </p> <p>They also said they hoped the closure would also improve safety for swimmers. </p> <p>"Public safety is always our number one priority and this temporary closure ensures Bonnie Vale remains a safer and more enjoyable space for all visitors over the long weekend," NSW National Parks and Wildlife Service Royal area manager Brendon Neilly said.</p> <p>NSW Maritime officer Jay Ruming added that the state had recorded 1,700 jet-ski infringements in the past 12 months.</p> <p>"Our data tells us that jet skis are heavily over-represented in serious injury incidents. People involved in an accident on a jet ski have a 50 per cent likelihood they'll suffer a serious injury," he said. </p> <p><em>Image: Facebook</em></p>

Travel Trouble

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

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

Food & Wine

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Aussie locals call for tourist ban on popular island

<p>Residents in Western Australia are urging the government to put a ban on tourists travelling to a popular island near Perth to help protect a dwindling little penguin population.</p> <p>Penguin Island is located about 53km south of Perth and is home to 114 little penguins, a decline in the bird’s population by 94 per cent since 2007.</p> <p>Save Rockingham’s Little Penguins activist Dawn Jecks said while climate change has made an impact on the dwindling number of penguins in the area, over tourism has also affected the penguins' habitat.</p> <p>“It’s essentially open slather in terms of visitors accessing the areas where the penguins try to cool off,” she said.</p> <p>“There’s nowhere on the beach they can go where they’re not going to be hounded, touched or picked up by visitors."</p> <p>Ms Jecks said about 25 per cent of little penguin deaths occurred by boat strikes with the area seeing an increase of watercraft in recent years.</p> <p>"They need to close down the island for a few years to let the population recover,” she said.</p> <p>Ms Jecks is one of many campaigning for the government to ban recreational boating and tourism on the island, saying it would be shameful if authorities did not act to save the little penguins in an area where the creatures were part of the city of Rockingham’s cultural identity.</p> <p>“How stupid is it going to look when we have Penguin Rd, penguins on the entry sign to Rockingham, penguins on the city’s coat of arms and penguins on the kid’s school jumpers but no penguins,” she said.</p> <p>A WA government spokesman said Penguin Island was an iconic part of WA, and the government was committed to supporting its penguin population.</p> <p>“The health and wellbeing of the penguins will always be the state government’s top priority when it comes to planning for the island," the spokesman said. </p> <p>“Tourism, however, also plays an important role on the island by educating visitors about the penguins and promoting enjoyment of our State’s natural environment.”</p> <p><em>Image credits: Facebook</em></p>

Domestic Travel

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Going for a bushwalk? 3 handy foods to have in your backpack (including muesli bars)

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/margaret-murray-1173544">Margaret Murray</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a></em></p> <p>This time of year, many of us love to get out and spend time in nature. This may include hiking through Australia’s many beautiful <a href="https://www.nationalparks.nsw.gov.au/conservation-and-heritage/national-parks/australias-national-parks">national parks</a>.</p> <p>Walking in nature is a wonderful activity, supporting both <a href="https://doi.org/10.1108/S2044-994120170000009004">physical</a> and <a href="https://link.springer.com/article/10.1007/s12144-023-05112-z">mental health</a>. But there can be risks and it’s important to be prepared.</p> <p>You may have read the news about hiker, Hadi Nazari, who was <a href="https://www.theguardian.com/australia-news/2025/jan/08/how-missing-hiker-survived-in-kosciuszko-national-park">recently found</a> alive after spending 13 days lost in Kosciuszko National Park.</p> <p>He reportedly survived for almost two weeks in the Snowy Mountains region of New South Wales by drinking fresh water from creeks, and eating foraged berries and two muesli bars.</p> <p>So next time you’re heading out for a day of hiking, what foods should you pack?</p> <p>Here are my three top foods to carry on a bushwalk that are dense in nutrients and energy, lightweight and available from the local grocery store.</p> <h2>1. Muesli bars</h2> <p>Nazari <a href="https://www.theguardian.com/australia-news/2025/jan/09/hiker-who-left-museli-bars-in-kosciuszko-hut-hadi-nazari">reportedly ate</a> two muesli bars he found in a mountain hut. Whoever left the muesli bars there made a great choice.</p> <p>Muesli bars come individually wrapped, which helps them last longer and makes them easy to transport.</p> <p>They are also a good source of energy. Muesli bars typically contain about <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">1,500</a>-<a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000344">1,900</a> kilojoules per 100 grams. The average energy content for a 35g bar is <a href="https://doi.org/10.3390/foods8090370">about 614kJ</a>.</p> <p>This may be <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/dietary-energy">a fraction</a> of what you’d usually need in a day. However, the energy from muesli bars is released at a <a href="https://glycemicindex.com/gi-search/?food_name=muesli+bar&amp;product_category=&amp;country=&amp;gi=&amp;gi_filter=&amp;serving_size_(g)=&amp;serving_size_(g)_filter=&amp;carbs_per_serve_(g)=&amp;carbs_per_serve_(g)_filter=&amp;gl=&amp;gl_filter=">slow to moderate pace</a>, which will help keep you going for longer.</p> <p>Muesli bars are also <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">packed with nutrients</a>. They contain all three macronutrients (carbohydrate, protein and fat) that our body needs to function. They’re a good source of carbohydrates, in particular, which are a key energy source. An average Australian muesli bar contains <a href="https://doi.org/10.3390/foods8090370">14g of whole grains</a>, which provide carbohydrates and dietary fibre for long-lasting energy.</p> <p>Muesli bars that contain nuts <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000344">are typically</a> higher in fat (19.9g per 100g) and protein (9.4g per 100g) than <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">those without</a>.</p> <p>Fat and protein are helpful for <a href="https://pubmed.ncbi.nlm.nih.gov/16988118/">slowing down</a> the release of energy from foods and the protein will help keep you <a href="https://doi.org/10.1016/j.foodhyd.2016.08.003">feeling full for longer</a>.</p> <p>There are many different types of muesli bars to choose from. I recommend looking for those with whole grains, higher dietary fibre and higher protein content.</p> <h2>2. Nuts</h2> <p>Nuts are nature’s savoury snack and are also a great source of energy. Cashews, pistachios and peanuts contain about <a href="https://www.researchgate.net/publication/6671761_Nuts_Source_of_energy_and_macronutrients#fullTextFileContent">2,300-2,400kJ per 100g</a> while Brazil nuts, pecans and macadamias contain about <a href="https://www.researchgate.net/publication/6671761_Nuts_Source_of_energy_and_macronutrients#fullTextFileContent">2,700-3,000kJ per 100g</a>. So a 30g serving of nuts will provide about 700-900kJ depending on the type of nut.</p> <p>Just like muesli bars, the energy from nuts <a href="https://glycemicindex.com/gi-search/?food_name=nut+&amp;product_category=nuts&amp;country=&amp;gi=&amp;gi_filter=&amp;serving_size_(g)=&amp;serving_size_(g)_filter=&amp;carbs_per_serve_(g)=&amp;carbs_per_serve_(g)_filter=&amp;gl=&amp;gl_filter=">is released slowly</a>. So even a relatively small quantity will keep you powering on.</p> <p>Nuts are also <a href="https://www.mdpi.com/2304-8158/12/5/942">full of nutrients</a>, such as protein, fat and fibre, which will help to <a href="https://doi.org/10.1080/10408398.2018.1514486">stave off hunger</a> and keep you moving for longer.</p> <p>When choosing which nuts to pack, almost any type of nut is going to be great.</p> <p>Peanuts are often the best value for money, or go for something like walnuts that are <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F006116">high in omega-3 fatty acids</a>, or a nut mix.</p> <p>Whichever nut you choose, go for the unsalted natural or roasted varieties. Salted nuts will make you thirsty.</p> <p>Nut bars are also a great option and have the added benefit of coming in pre-packed serves (although nuts can also be easily packed into re-usable containers).</p> <p>If you’re allergic to nuts, roasted chickpeas are another option. Just try to avoid those with added salt.</p> <h2>3. Dried fruit</h2> <p>If nuts are nature’s savoury snack, fruit is nature’s candy. Fresh fruits (such as grapes, frozen in advance) are wonderfully refreshing and perfect as an everyday snack, although can add a bit of weight to your hiking pack.</p> <p>So if you’re looking to reduce the weight you’re carrying, go for dried fruit. It’s lighter and will withstand various conditions better than fresh fruit, so is less likely to spoil or bruise on the journey.</p> <p>There are lots of varieties of dried fruits, such as sultanas, dried mango, dried apricots and dried apple slices.</p> <p>These are good sources of <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F008983">sugar for energy</a>, <a href="https://doi.org/10.3390/nu10121833">fibre</a> for fullness and healthy digestion, and contain <a href="http://dx.doi.org/10.12944/CRNFSJ.10.1.06">lots of vitamins and minerals</a>. So choose one (or a combination) that works for you.</p> <h2>Don’t forget water</h2> <p>Next time you head out hiking for the day, you’re all set with these easily available, lightweight, energy- and nutrient-dense snacks.</p> <p>This is not the time to be overly concerned about limiting your sugar or fat intake. Hiking, particularly in rough terrain, places demands on your body and energy needs. For instance, an adult hiking in rough terrain can burn upwards <a href="https://scholar.ufs.ac.za/server/api/core/bitstreams/eb9b5b76-bdfc-456f-b833-c3e285948e4a/content">of about</a> 2,000kJ per hour.</p> <p>And of course, don’t forget to take plenty of water.</p> <p>Having access to even limited food, and plenty of fresh water, will not only make your hike more pleasurable, it can save your life.<!-- 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/246968/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/margaret-murray-1173544">Margaret Murray</a>, Senior Lecturer, Nutrition, <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/going-for-a-bushwalk-3-handy-foods-to-have-in-your-backpack-including-muesli-bars-246968">original article</a>.</em></p> </div>

Food & Wine

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Why one pizza shop is charging almost $200 for a divisive topping

<p dir="ltr">A trendy pizzeria is charging customers almost $200 AUD for one divisive pizza topping as they reignite the debate of putting pineapple on pizza. </p> <p dir="ltr">Lupa Pizza in Norwich in the UK have reluctantly added Hawaiian pizza to their menu, but the ham and pineapple combo comes with a catch.</p> <p dir="ltr">Diners will be charged £100 ($198 AUD) for it, with the restaurant taking to social media to share the news of the hefty price. </p> <p dir="ltr">"🍍🍕 Pineapple on pizza — love it or hate it?" they wrote. "We're not so keen, but if you are, it's now on our Deliveroo menu for £100 ($198). 🤷‍♂️”</p> <p dir="ltr">"Order the champagne too! Go on, you monster!" they added.</p> <p dir="ltr">The restaurant's owner and chef have defended the cost for a simple reason: their shared dislike of pineapple on pizza.</p> <p dir="ltr">"I absolutely loathe pineapple on a pizza," Francis Woolf, the co-owner of Lupa Pizza, told the <em>Norwich Evening News</em>.</p> <p dir="ltr">Head chef Quin Jianoran agreed, adding, "I love a piña colada, but pineapple on pizza? Never. I'd rather put a bloody strawberry on one than that tropical menace.”</p> <p dir="ltr">Their views, however, are not shared with the majority of the British public. In the most recent YouGov survey on the subject, 53 percent of Britons admitted they enjoyed the taste of pineapple on pizza, while 41 percent of people do not.</p> <p dir="ltr">Lupa agreed to feature the Hawaiian special on its main menu if the people of Norwich voted in favour of the combination in an online poll, which closes on January 24th.</p> <p dir="ltr">“If pineapple wins the vote, I’ll make it,” said Mr Jianoran. “But I won’t be happy about it. And I might charge £200 next time.”</p> <p dir="ltr"><em>Image credits: Instagram </em></p>

Food & Wine

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"Just leave Christmas": Barnaby Joyce fires up over gender-neutral cookies

<p>Some stories are big: wars, elections, pandemics. Others are tiny – crispy, vaguely human-shaped and destined for dunking in tea.</p> <p>The humble Gingerbread Man – or rather, its gender-neutral successor, the Gingerbread Person – has sent shockwaves through Parliament House and left a trail of crumbs all the way to the nearest bakery.</p> <p>The biscuit's modern makeover has Barnaby Joyce and Nationals Senator Matt Canavan crying "Save Christmas!" faster than you can say, "Not my gumdrop buttons!"</p> <p>While many of us would struggle to find outrage over baked goods – especially baked goods with no opinion on pronouns – Joyce sees a far darker picture. For him, this is political correctness gone so far off the rails it could inspire an army of ginger-fuelled Trump supporters.</p> <p>“It’s just like, all this stuff has been forced on me, just leave it,” he declared, presumably staring down a gender-neutral cookie in his local parliamentary cafeteria. “Just leave Christmas. If you don’t want to buy Gingerbread men, you don’t have to.” Then, proving politicians aren’t immune to comedic flair, he added: “Can I have one for me and one for it on table 3?”</p> <p>Meanwhile, Senator Canavan was equally distraught at the development, lamenting the apparent death of whimsy. “Please tell me they haven’t done this to the muffin man as well?” he begged, as if imagining a bleak future where fairytale characters are stripped of gender and fun.</p> <p>If you thought Parliament was alone in this existential ginger-crisis, think again. Supermarket giant Woolworths has already abandoned the “man” for a more inclusive “Gingerbread People”, and even <em>Women’s Weekly</em>, that wholesome bastion of baking, has shared a recipe for the modern, genderless cookie.</p> <p>It was Woolworths' decision that drew particular ire from a radio caller named Harry, who tattled to Melbourne’s 3AW like a child narking on a sibling. “Woolies has decided to start selling – under their own brand – non-binary Gingerbread people,” he reported solemnly.</p> <p>This news rocked radio host Tom Elliott, who lamented that none of the gingerbread figures “resemble women”. (For clarity’s sake, it’s worth noting that Gingerbread Men have never been renowned for their realistic depiction of human anatomy.)</p> <p>Online, the social media masses weighed in with their usual measured, level-headed takes. One user proclaimed they were “too busy caring about my electricity bill doubling” to give a crumb about cookies. Another’s sarcastic sympathy dripped from the screen: “If you can’t handle a biscuit with ‘man’ in the name, simply grab a box of tissues and retreat to your safe space.”</p> <p>And in the darkest corner of the internet, one person’s exasperation boiled over: “Jesus Christ. It’s a biscuit vaguely shaped like a human. Do we need to make a biscuit gender neutral so we don’t offend people?”</p> <p>Let’s face it: the Gingerbread Man is not, and has never been, the hill anyone expected society to die on. It doesn’t vote, drive or go to Centrelink. It’s a biscuit. Yet, here we are, watching as Barnaby Joyce and Matt Canavan rise like knights to defend a sugary snack from the insidious forces of progress.</p> <p>Does the average person truly care if their Gingerbread Man identifies as a Gingerbread Person? Is anyone truly shaking with rage while browsing the supermarket biscuit aisle? Or are most of us too busy, well, eating them?</p> <p>In the end, we must ask ourselves the hard questions: Will the Muffin Man survive the purge? Is Santa’s reindeer team next? And most importantly: if they’re still delicious, does it even matter?</p> <p>For now, the only certainty is that political correctness has officially reached the snack table. Somewhere, a batch of gender-neutral gingerbread people is cooling, blissfully unaware that their mere existence has triggered a full-scale political bake-off.</p> <p>And so, in the spirit of the festive season – let’s agree to eat the biscuit and leave the outrage for another day.</p> <p><em>Images: Supplied</em></p>

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